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Topics - ynotbrusum

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General Homebrew Discussion / Scaling recipe question for hops
« on: February 01, 2014, 11:22:43 AM »
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...

General Homebrew Discussion / Interesting Judging Phenomenon
« on: January 30, 2014, 07:55:11 PM »
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.

Yeast and Fermentation / 7 months in on a Flanders Red with Roeselare
« on: January 23, 2014, 06:55:55 PM »
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.

Kegging and Bottling / Keg to keg transfer of carbonated beer
« on: January 20, 2014, 08:37:00 PM »
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?

Yeast and Fermentation / WLP 568 temp question
« on: December 31, 2013, 06:36:08 PM »
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...

General Homebrew Discussion / Beers planned for 2014
« on: December 30, 2013, 05:55:52 AM »
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?

Yeast and Fermentation / Wyeast 1768 - mother of a floccer
« on: December 23, 2013, 05:43:24 AM »
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....

General Homebrew Discussion / Dopplebock too big?
« on: December 18, 2013, 04:23:43 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?

General Homebrew Discussion / Cleaning the inside of soldered copper
« on: December 08, 2013, 08:00:30 PM »
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?

All Grain Brewing / My first BIAB
« on: December 07, 2013, 01:09:54 PM »
It only got up to 19°F here today, so I talked SWMBO into allowing me to Brew in a bag in the kitchen. I usually do 10 gallon batches, so this was a unique experience doing a two and half gallon batch. I made a scaled-down Bock using what I had on hand and everything seems to have worked out well.  The batch is chilling further in the garage and I am going to pitch the 2206 yeast shortly.  I think I could get used to this....

Any specific suggestions on 2206 in terms of fermentation?

I have a fresh smack pack of Wyeast 2206 and was thinking of doing a 3 gallon batch of the Smoked Helles that won at the NHC this past summer.  I usually make a smallish batch and then reuse the yeast to step up to a 5 gallon batch and then to a 10 gallon batch.  Will the rauchmalz carry the smoke forward to the next batch, of, say, a bock?

Yeast and Fermentation / Wyeast 1768 - English Bitter
« on: October 30, 2013, 07:20:56 PM »
I have this on a stir plate for a Saturday brew (English Bitter, of course).  It is seemingly a bit "thicker" as it is spinning.  Anyone else get this from this yeast on a stir plate?  Really sounds like the stir bar is working hard to keep it spinning... We'll see by morning how it goes....

General Homebrew Discussion / Aging in 5 gallon Oak Barrel
« on: August 02, 2013, 04:49:30 AM »
I put a split batch of Flanders Red in an oak barrel about a month ago after primary fermentation as a 10 gallon batch.  The other five gallons went straight to glass.  These are with the Wyeast's Roselaere blend - second generation. Thinking I should rack to glass soon - I intend to re blend half of the two batches and keep half of each separate to get three different batches, effectively.  Should I wait longer with this proposed regimen before racking out of the oak?  Secondly, when I rack off the oak, how should I deal with the barrel to wait out the next batch? 

All Grain Brewing / Alpha Amylase conversion post mash
« on: August 02, 2013, 04:26:54 AM »
So on another thread about coolers, Denny posted a chart that showed the conversion temps and it got me to thinking, which isn't always a good thing.  Will your wort collected in a batch sparge continue to convert sugars as you heat it up through 158-160?  If so, could you effectively do a Hockhurz type mash by heating the wort up and holding it at 158 for a few minutes before you head to the boil?  This would help guys who worry about temperature loss in a cooler and don't want to thin out the mash more with a hot water infusion...

Yeast and Fermentation / White Labs Saison II 566
« on: July 15, 2013, 04:53:36 AM »
Brewed up a Saison yesterday and wondering about tips on this yeast.  It's in a swamp cooler now (mid 60's), but I plan on bringing it upstairs into mid 70's ambient temperature tomorrow to let it free rise from there. Any helpful hints or concerns on this strain?

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