Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - ynotbrusum

Pages: [1] 2 3 ... 159
1
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: February 27, 2017, 08:05:37 PM »
I have a friend that decocts Helles in a unique way that could work with low O2.  He starts his mash that is being decocted as a separate mash in a separate vessel - roughly 1/3rd of the grist and water.  He adds water salts and additives and runs through his steps and adds it back to the main mash that is going through a single step from mid 140's F to mid 150's F and then it is all raised to a mash out.  He does not go Low Oxygen, but could.  His point is that his decoction doesn't cost him a lot of extra time for a single decoction.  It's all a matter of timing and pre-boiling and breaking out the SMB and BTB (and AA, if you are going triple threat).  I'm not saying I have applied the technique, but it seems relatively compatible to Low O2 approach if you work out the details....

2
Yeast and Fermentation / Re: How to recover yeast out of a bucket
« on: February 25, 2017, 05:17:34 AM »
I just wipe some sanitizer on the upper part of the bucket and pour through a sanitized funnel. I use the yeast shortly after harvest or else I toss it after a few weeks, though.

3
General Homebrew Discussion / Re: Got a brewday disaster story?
« on: February 24, 2017, 11:44:29 AM »
So I had two empty kegs and was transferring Vienna lager to the kegs from  bright tanks for an annual party.  I CO2 purge with sanitizer, so one keg was filled with sanitizer and jumpered to a second keg to push it all out and then fill that empty sanitized keg from the bright tank keg.  Then clean, sanitize and purge the prior bright tank keg and repeat the process with the second bright tank of Vienna...except somewhere along the line after removing the tape identifying the beer kegs, I confused which was which and proceeded to put about a half pint of iodophor solution into a bright tank of Vienna Lager!  I could not tell the difference in the beers - so I guess it turns out that beer is pretty forgiving, indeed. I am also happy that my iodophor solution was at the dilute end of the spectrum for its use.  I didn't bring the bad keg to the party...if you were wondering about that.

4
I thought it was adopted in part to distinguish the conference from the competition, since both were referred to as "NHC" in common parlance among my group.  Changes of these types don't bother me a bit - now if it was just undertaken to sell more appealing t-shirts, that is a whole 'nother thing😀

5
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: February 16, 2017, 03:22:47 PM »
This is a dumb question, but I have a lid to use for the mash cap and want to punch a hole for the locline to connect to an elbow on the topside of the lid.  What is the punch size for the threaded locline fitting?  I'm guessing 3/4", but I don't want to miss it and screw up the lid and the mash cap function in the process - borrowing a conduit punch from an electrician friend.  Thanks.

My locline threaded coupler was 1/2 NPT. I used my step bit.

Right, so I guess a 3/4 inch punch is about 3/64ths big (45/64ths being the hole for 1/2"NPT based on a quick internet search); I will see if my step drill has an 11/16ths inch step to get a bit closer.  I just don't have access to the smaller calibrations in terms of measurement or boring.  Thanks.

6
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: February 16, 2017, 04:18:17 AM »
This is a dumb question, but I have a lid to use for the mash cap and want to punch a hole for the locline to connect to an elbow on the topside of the lid.  What is the punch size for the threaded locline fitting?  I'm guessing 3/4", but I don't want to miss it and screw up the lid and the mash cap function in the process - borrowing a conduit punch from an electrician friend.  Thanks.

7
All Grain Brewing / Re: Increasing ABV Content of beer
« on: February 16, 2017, 03:57:34 AM »
For the invert sugar, if you don't want to make it, you can buy it under the brand name of Lyle's Golden Syrup.  Google it and you will find outlets that sell it.  I added it at high krausen without any issue, also.

8
General Homebrew Discussion / Re: Making a DIY 12000 BTU/hr Glycol Chiller
« on: February 16, 2017, 03:47:59 AM »
I think I have discovered the line that I won't cross on DIY projects.  But as noted that is extremely cool.

9
All Grain Brewing / Re: Out of my comfort zone
« on: February 15, 2017, 12:11:48 PM »
I'm working on my process since going all electric BIAB.  Combined with lower boil off rate with simmering rather than raging boil, I have had a couple "light batches".  No problems - I found out I like Leichtbier!

10
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: February 14, 2017, 07:04:00 PM »
I am wondering about people's thoughts on low gravity British ales using LOB techniques.  I found the malt flavors a bit too strong compared to known styles.  The German lagers are killer on point with LOB, but I'm thinking that perhaps it is out of style for low alcohol Bitters, for example.  Maybe I just had a bad result from process or recipe, which I would admit to without hesitation, if others are finding it to be good in their experience

11
General Homebrew Discussion / Re: OMG....I just made good beer!!!
« on: February 14, 2017, 06:48:34 PM »
Keep it up!  I have found that my circle of influence has grown as I brewed and got better.  I still get what I consider a klinker now and then (recipe or process was not clicking for me), but I am more frequently praised for the beers these days.  It makes it all worthwhile.  And winning a couple times at my club only competition against national champs hasn't t hurt the confidence, either.  It shows to me that anyone can make a really good beer that will hold up to just about any commercial beer.  The poor pros actually have to sell their beer, after all, so many of them aim toward the middle of the road as a matter of economics.  Which is understandable.

12
General Homebrew Discussion / Re: Pushing all grain
« on: February 07, 2017, 04:06:08 PM »
I thought extract was trending down.

Not from what I can tell.  I have about six brewers in the neighborhood; most of them are extract brewing about 75-90% of the time and only a couple of us are AG predominately (I do maybe 2 batches of extract per year, just to boil something communally with the group at another guy's house and to make it easier to do that).

At the LHBS, it is heavily extract and kit extract at that; but the newbies sample some fine all grain styles and generally migrate to all grain with time, if they stay with the hobby.

What I am seeing is more and more guys who were away from brewing for many years (kids and family obligations typically cited as the reasons for being away) and stepping back into it; a lot of them with small batch brewing.

13
General Homebrew Discussion / Re: Pushing all grain
« on: February 07, 2017, 02:46:28 PM »
As an extract goes, it may also be intended to be used to supplement the AG beers that might fail to reach the intended gravity (i.e., as a quick fix to prevent discouraged first time AG brewers from tossing a batch for that reason) and for making starters and for dialing up to an Imperial level, if a mash tun is maxed out.

I always tell guys that are jumping to AG to keep some DME on hand for these very reasons.  Once they get their system dialed in, they can use it for starters or toss it in a batch to use it up or to add to a wort boil to get a recipe up to imperial status if their mash tun is limited.

14
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: February 06, 2017, 12:51:15 PM »
I recently switched to a single vessel system with a SS perforated basket that I line with a bag, so it tolerates a fine crush.  I use a hoist to lower the grain filled basket very slowly into the treated strike water, but have had some dough ball issues in the process.  I was resigned to some minimal stirring and smashing the dough balls as they surface.  It seems to work well enough, but I am wondering if I should try a coarser crush to further eliminate stirring.  Ultimately, I will be using Monk's suggested RIMs arm (locline style) when I finally get the ordered parts, so that should allow for good circulation through the grain bed, I think....just tweaking it all as I go, but I'm a convert to LO - at least for German styles (and most others eventually).

15
All Grain Brewing / Re: Ph and Hazy beer help
« on: February 04, 2017, 03:37:14 PM »
Do you mean that the yeast fail to flocculate and that causes the haziness?

Pages: [1] 2 3 ... 159