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Messages - ynotbrusum

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1
Yeast and Fermentation / Re: Lallemand London ESB Premium Yeast
« on: September 28, 2016, 04:42:37 AM »
Just waiting for it to come in - on order from my LHBS - they didn't know about it until I told them.

2
The Pub / Re: A lot of good guys on here.
« on: September 27, 2016, 05:27:51 PM »
Speaking of the good guys, there are some guys we don't hear from lately...say, like Klickitat Jim.  Busy with life, I hope.

3
General Homebrew Discussion / Re: Done with hefes
« on: September 27, 2016, 02:49:58 PM »
My first Hefe won an award at my club contest; haven't reproduced that again yet - it must have been made at the right time of the year/ temp in the basement - I recall keeping it at 62F for the first few days with ice bottles in the chill bag in the basement.  Last one I did was a clovey flavored phenol bomb, so I think I went too cold on it....elusive son of a gun to get it just right.

4
Yeast and Fermentation / Re: Am I ready to bottle?
« on: September 26, 2016, 11:13:33 AM »
I used to fret over when to bottle, but then I started to keg!  Seriously, though, I usually leave beer in the primary for a month - once you get a system and backlog going, you will be waiting for kegs to open up (empty bottles to accumulate), so you can get the beers out of fermenters, so you can brew again.

When in doubt, give it a bit more time....just don't forget about it.

5
General Homebrew Discussion / Re: How long is your brew day?
« on: September 26, 2016, 11:00:20 AM »
How do you adjust for the hop additions with the short boil?  I am intrigued

6
General Homebrew Discussion / Re: How long is your brew day?
« on: September 26, 2016, 10:55:14 AM »
I recently did a kit Altbier (door prize for judging).  I forgot how quickly a 5 gallon extract kit is brewed - about 2 hours for a full boil 6.5 gallon starting volume.  Little bitty bag of grain to steep.  Felt like making a starter!

7
General Homebrew Discussion / Re: How long is your brew day?
« on: September 26, 2016, 07:35:31 AM »
5 hours for 10 gallons - getting to a boil with 11.5 -12 gallons or so takes some propane energy and some time, even with a big burner; though I have done 2 ten gallon batches in 6.5 hours, by planning it out well.  I also pre-treat water the night before and heat strike water using a bucket heater stick on a timer, so I hit the ground running usually.  I don't rush anymore, but I have my system and process down fairly well.  if I get a visitor, it usually extends the time significantly, because I don't get all the simultaneous processes done.  I like to clean as I go, for sure, as noted by others...that was the real time savings.

8
Yeast and Fermentation / Re: Are We All Overpitching All Dry Yeasts?!
« on: September 23, 2016, 02:47:26 PM »
I, too, use 34/70 and S-189 for lagers with one sachet for a 5 gallon batch (unless extraordinarily high OG).  I once used 3 sachets on a 10 gallon batch, but then found that 1 per 5 was sufficient, so 2 in a 10er should be fine.  Highly viable product that dry yeast is.  I hope they keep expanding the strains; I want to try that ESB that just came out, too.

9
Ingredients / Re: Brewtan B
« on: September 23, 2016, 02:31:54 PM »
I meant to say that the bronze was for a German Helles and it was up against German breweries, as well as others.  Nice to see a little American brewery come out ahead using standard American processes in what is clearly a German-centric matter as discussed in this thread.

10
General Homebrew Discussion / Re: The Decline of Homebrewing
« on: September 23, 2016, 02:25:54 PM »
I brew less often than I used to, but life gets in the way.  That doesn't mean I'm quitting.

You are just becoming a "casual homebrewer" according to the article, so you fit right in with the younger generation, Joe! 

Also, we need to consider the number of guys who have gone to smaller batches so they can brew more varieties without stockpiling such large volumes of beer.  I'm not sure how that would be reflected in the data, but perhaps the overall ingredients likely fall as a result?  The point is the amount of spending on the hobby can change without the passion for homebrewing waning among those who are doing it.

11
General Homebrew Discussion / Re: The Decline of Homebrewing
« on: September 23, 2016, 11:05:35 AM »
I couldn't get the article to open, but I gather what it says, generally, from the comments here.  To be honest, I think there is a saturation point, but each year there are new recruits that can be tapped.  I brewed a simple pale ale for a wedding this summer and that spawned at least a half dozen 20-somethings to join the hobby after drinking it and hearing that it was made in my garage.

12
General Homebrew Discussion / Re: BJCP comp question
« on: September 23, 2016, 10:53:55 AM »
And there is some room for variation within the rules, especially in these "exotic" categories.  I judged two weeks ago and a coconut cream ale was entered in the fruit beer category - that was technically incorrect (SHV per the rules) and had it been a beer to move onto mini-BOS, I would have had to DQ it from winning, but I simply judged it as entered.  And hopefully gave some constructive feedback about balance.

13
General Homebrew Discussion / Re: BJCP comp question
« on: September 23, 2016, 09:16:14 AM »
(FWIW, I'm *slightly* sorry I'm such a dick all the time.  I'm a man, but I can change, If I have to, I guess.)

Don't change from being a man, Dave.  Bruce Jenner did that and she isn't much of a brewer now.

14
General Homebrew Discussion / Re: BJCP comp question
« on: September 23, 2016, 09:12:53 AM »
If it said "It does not include culinary fruit (other than the fruit peels/zest) and grains." that would lead me to think that the zest and pulp are treated like spices and even culinary fruit peels/zest can be allowed.  Confusing, indeed.

15
General Homebrew Discussion / Re: BJCP comp question
« on: September 23, 2016, 09:05:34 AM »
Ignore Dave and his continual need to trash the guidelines.  It's not lemon, it's lemon zest.

It goes in SHV

30. SPICED BEER
We use the common or culinary definitions of spices, herbs, and vegetables, not botanical or scientific ones. In general, spices are the
dried seeds, seed pods, fruit, roots, bark, etc. of plants used for flavoring food. Herbs are leafy plants or parts of plants (leaves,
flowers, petals, stalks) used for flavoring foods. Vegetables are savory or less sweet edible plant products, used primarily for cooking
or sometimes eating raw. Vegetables can include some botanical fruit. This category explicitly includes all culinary spices, herbs, and
vegetables, as well as nuts (anything with ‘nut’ in the name, including coconut), chile peppers, coffee, chocolate, spruce tips, rose hips,
hibiscus, fruit peels/zest (but not juice), rhubarb, and the like. It does not include culinary fruit or grains. Flavorful fermentable
sugars and syrups (agave nectar, maple syrup, molasses, sorghum, treacle, honey, etc.) can be included only in combination with
other allowable ingredients, and should not have a dominant character. Any combination of allowable ingredients may also be
entered. See Category 29 for a definition and examples of fruit.

I think Dave may be right here.  Gordon?

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