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Topics - ynotbrusum

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46
General Homebrew Discussion / NHC shipping issues
« on: March 08, 2014, 05:10:43 PM »
I was turned down at the local UPS store to ship my entries...now I am checking for other shippers that will accept the entries for shipment.  Aaarrgghh!

47
General Homebrew Discussion / Prime Dose for bottling
« on: February 21, 2014, 11:39:56 AM »
Has anyone tried this product?

http://www.northernbrewer.com/shop/brewing/prime-dose-carbonation-tablets-200-count.html

I am using it on a blended, Oaked Flanders Red for a competition in advance of the NHC deadline....I thought I would try it, since it has some yeast in it and I didn't want to rely on the Brett in a Roselaere blend to finish in time.  I bottled last Sunday (2-16)  for submission by next Friday (2-28) and judging on 3-8.  Trying to find a warm spot in my house, without much success....hoping for the best.

Any insights would be appreciated.  BTW the flat beer was fantastic (for a flat beer - wine like, if you know what I mean).

48
Yeast and Fermentation / Suggestions for first all Brett beer
« on: February 17, 2014, 12:35:14 PM »
I have some WLP Brett Brux and was thinking of doing an all Brett beer.  Any suggestions on a recipe?  I had the collaboration brew that was Russian River and Sierra Nevada called "Brux" and it sent me in this direction.  I am not looking to clone Brux, rather to see what styles might be appropriate for the Brett strain going solo.  Finally, any suggestions on doing a Brett starter?

49
All Grain Brewing / Starting with RO Water and adjusting from there
« on: February 16, 2014, 10:49:08 PM »
I am considering a whole house unit for many reasons, but one would be to collect and treat RO for specific brewing water applications.  How many of you start with RO and adjust from there?  I have been using mostly bottled spring water (RO with mineral additions near as I can tell from the supplier's website) and have been happy to adjust minimally for Burton water or other changes, but just wondering how many folks start with RO as their SOP.

I have terribly hard base water, using a softener to get relatively okay water, but sodium loaded, of course.  So without an RO, I would be making only dark beers if I used my water without treatment.


50
General Homebrew Discussion / NHC Newb Question - bottle limitations
« on: February 15, 2014, 07:44:09 PM »
Just checking as a first time entrant to the NHC - can one use bottles that have raised lettering, like Sam Adams or Birra Moretti or Sam Smith has on them.  I haven't bottled 12 oz bottles in so long that I realize that most of mine have raised lettering and a buddy mentioned that a local competition required plain glass with no raised lettering on them.  I don't want to get bounced before I even get my swill tasted!

51
Yeast and Fermentation / Fastest ferment yet - Wyeast 1768
« on: February 14, 2014, 03:14:09 AM »
Brewed an English Special Bitter Saturday (1.044 OG) and by Wednesday it was done and the krausen had fallen (64F with a thermowell and wrap heaters on digital thermostats).  I pitched a month old slurry (really a wad of clay) split into two five gallon fermenters.  The yeast had been harvested and stored in a gallon ziplock with a little beer.

I am going to give it a little more time before checking terminal gravity, but man was that quick.  Anyone else experience this kind of speed with this yeast?

52
General Homebrew Discussion / Scaling recipe question for hops
« on: February 01, 2014, 06:22:43 PM »
For you guys who brew smaller batches, are hops linear in terms of scaling down from a 5 gallon batch to a 3 gallon batch or from 5 to 10 gallons for that matter?  Or do you need moreover less per gallon as you go either direction on a batch?  I should know this, but I haven't seen it discussed, or at least I don't recall seeing it...

53
General Homebrew Discussion / Interesting Judging Phenomenon
« on: January 31, 2014, 02:55:11 AM »
Just watched an episode of Brain Games an saw a test that struck me as very interesting - they had two panels examine a set of products.  The women's panel examined and rated 5 nylon stockings and the men's panel examined and rated 5 pairs of blue jeans - both were using a given criteria set by which to judge the items.

Interestingly, the items were identical!  But the judges were not told that they were the same and rated them differently.  It made me wonder if a panel of BJCP judges were set up the same way, how well they would do analyzing the same beer?

When told about the test some of the subjects then acknowledged that they thought they were the same, while others still felt that there were legitimate differences.  The point is, if you expect there to be discernable differences, your brain can trick you into finding them...

Something to think about.

54
Yeast and Fermentation / 7 months in on a Flanders Red with Roeselare
« on: January 24, 2014, 01:55:55 AM »
First time with this yeast - a 10 gallon batch primaried in one vessel.  Racked 5 gallons in glass and 5 in an oak barrel back in September.  Pulled a taste from the glass and wow, fantastic (to my untrained palate).  I was going to take some of each straight and bottle them, take a blend and add sour cherries to it.  Or just take a third from both and make three batches for bottling - straight glass, straight oak and blended?  Should I do that?  If so, what is the suggested volumes to do with this?  Add cherry puree to the oak barrel with about 4.75+ gallons of the blended batch?  I haven't pulled a sample of the oak batch, but I was thinking of giving the cherries about another year to year and a half.  Just a newbie on the sours front.

Any help would be appreciated.  Just have a great opportunity and want to maximize the goodliness.

55
Kegging and Bottling / Keg to keg transfer of carbonated beer
« on: January 21, 2014, 03:37:00 AM »
So I have a keg of carbonated beer to bring to a Super Bowl party at a friend's house on 2-2-14.  Knowing that the trip there will likely stir up my nice bright lager, I'd like to transfer to a new keg to assure bright beer for serving.  Since I have time, I thought I would transfer out post to out post (with the pressure relief valve open on the receiving keg), but the last tine I did it with carbonated beer, it foamed like crazy through the open pressure relief valve.  Should I go with it now, lose whatever foam occurs and simply re carb in the new keg to replace the CO2 lost in the transfer, or is there a better way to suggest?

56
Yeast and Fermentation / WLP 568 temp question
« on: January 01, 2014, 01:36:08 AM »
Got the starter cold crashing in the lager fermenter Chest for a brew day tomorrow...any thoughts on what temps for how long with this strain for best results? White labs says 70-80, but I'm thinking a few days at 68 would be better, then ramp it up each day after that until high 70's are reached. I have the heater wrap and thermowell ready to run...

57
General Homebrew Discussion / Beers planned for 2014
« on: December 30, 2013, 12:55:52 PM »
Each year the brewers in my neighborhood get together to welcome the new year with a January 1 brew day.  We tend to keep it simple, so a lot of equipment doesn't need to get hauled.  This year I am making a saison...the stir plate is clacking along with my starter yeast as we speak.  My first try with WLP 568, so I am hoping for the best.  Anybody else have a brew planned for the new year?

58
Yeast and Fermentation / Wyeast 1768 - mother of a floccer
« on: December 23, 2013, 12:43:24 PM »
I have used wyeast  1768 on a few special bitters recently with great results.  On the second repitched cake, the consistency was like dough or soft clay and it came out very cleanly when I swirled the bucket.  I have never had a yeast floc so tightly.  I repitched it and it is working away this morning, so this is looking like it may become a house yeast for my bitters....

59
General Homebrew Discussion / Dopplebock too big?
« on: December 18, 2013, 11:23:43 AM »
My daughter and her fiancé wanted to brew a dopplebock last May for Christmas, so I did my rare extract batch to shorten our brew day.  I used 11 lbs of dark LME, 3 lbs of pilsner LME and steeped about a pound of Crystal 120.  Wow is it rich and malty, but at 11% ABV this thing may be too big for a presentable dopplebock.  More of a barley wine lager.  Even so it attenuated well and is remarkably drinkable.  So, is it too big for the style?

60
General Homebrew Discussion / Cleaning the inside of soldered copper
« on: December 09, 2013, 03:00:30 AM »
So I soldered up my recirc tube for my immersion chiller, but before I use it, I want to clean it well enough - any suggestions on that??  PBW bath or something different first?

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