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Messages - ynotbrusum

Pages: [1] 2 3 ... 112
1
All Grain Brewing / Re: first measured mash pH
« on: May 29, 2015, 10:55:48 AM »
I think it was close enough - but some here dial it in within a closer margin.  I doubt you will have any problems.  I use Brunwater and rarely even check pH anymore, because it seems so reliable for the styles I brew.

2
General Homebrew Discussion / Re: the eye of the murky IPA beholder
« on: May 29, 2015, 04:58:49 AM »
He's not so murky but the yeast is a low floccer.

3
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: May 28, 2015, 05:40:13 PM »
My final review on Cascadesrunner's beers.  All were quite good to more than wonderful....

https://flic.kr/p/tsXiK6

Brewer: Drew Sauser - Cascadesrunner

Category: 14C - Imperial IPA

Bottle inspection: good fill, slight sediment at bottom, cap says "1469", so the yeast used is pretty obvious.

Aroma:   Caramelly aroma at the initial whiff - sweet, but gives way tocitusy, piney, resinous notes of the hops; slightly toasty and ready from the malt; neutral fermentation aroma; not hot or solventy despite expected ABV; no diacetyl; aromas linger well in the bouquet as the beer warms.  9/12

Appearance:  clear copper color, surprisingly brilliant on the first pour with no sediment disturbed - expected some dry hopped haziness, but none; one inch tight white beaded head lingers a minute or so, then gives way to a 3/8ths inch tight fully lingering bead and pretty white lacing as the first sips are taken; tight sediment in the bottle holds until the second pour, but even then is only modestly disturbed from its slumber.  3/3

Flavor:  smooth bitterness reminds me of a first wort hop addition; very bready maltiness in the first sip; hop presence, but not overboard with variety - seems to be a good mix of citrusy, piney, slightly floral balance of hops; maintains hop forwardness with good malt balance; no diacetyl; fully attenuated; slightest of oxidation - perhaps tasters fault for longish storage.  16/20

Mouthfeel:  medium body as expected; good carbonation; not overly warming,but definitely bigger than a mere IPA; slightest astringency in the mid to aftertaste - but possibly just my palate's reaction to the late hop addition; creamy impression later; late hop additions create tingling on my gums and lips as paired with the carbonation - good impression there.  4/5

Overall Impression:  A very beautiful beer when held to the light; I enjoyed the caramel and bready malt balance paired with the hops selected; oxidation could be cured with careful racking, perhaps under CO2 blanket - or by drinking sooner - which I imagine happens with this beer.  This would be well enjoyed with a plank-grilled  marinated salmon fillet paired with an asian ginger-dressed salad and heaping helping of steamed broccoli. 

Well done Drew.  You brew dang good beer and I am both feeling privileged and lucky to have drawn you in this swap.

4
All Grain Brewing / Re: Beers are getting cloudy?
« on: May 28, 2015, 11:59:52 AM »
If the filters are only carbon filters, there should be sufficient calcium, but if RO or ion exchange, it could be low in Calcium.  Martin would be able to give a better response, if you know anything about your water content.  You can submit it to Ward Labs for analysis to know where you are starting with your water....to get a baseline.

5
I wish I could fit it in, but , alas, no NHC for me this year...Amanda's Beet Berliner (2014) is now a distant memory, but I hope to make it next year.  And with Woj from UKG going, I know it will be fun for all who attend - he may wear his kilt (or vice versa).

6
I have limited experience with the truckload model, but I have a suggestion.  Try making the same beers without the hop level (dry hop load) and see if the perceived sweetness is there, if so, then try a bit more bittering load and if it remains, try a lower OG brew.  Between those steps, you should be better able to discover how your perception of sweetness arises in each instance and adjust accordingly to obtain the lesser sweet level you seek.

Sometimes varying a recipe in this way allows you to fine tune things for your palate.  I brew a lot of lighter lagers that straddle styles - but they are what I like and, while stylistically "off", they are eminently drinkable.  I got them to where they are by brewing repeatedly and varying aspects to dial in what I want to achieve in the end.  Many commercial brewers are not constrained by style guidelines and sell wonderful beers with their own personality.  That sounds like what you may find to be best for you.  Best of luck.

7
All Grain Brewing / Re: Lemon Drop Hefe?
« on: May 25, 2015, 06:17:29 AM »
With the desire to have lemon and raspberry as different flavors, you might want to explore a Berliner Weiss and serve with zitronensirup and himbeersirup (a simple sugar lemon syrup and a raspberry syrup).  It was a hit with many folks at a party I hosted.

8
General Homebrew Discussion / Re: State of home-brewing
« on: May 25, 2015, 05:37:36 AM »
It seems to me to be a function of available time and degree of enjoyment derived.  I have weekends available and while I have many pursuits, Homebrewing has risen to be one of my most favorite - I prefer it over golf, but probably just behind fishing, but fishing involves travel (I like to fish at certain Northern Wisconsin lakes, so I go to those places maybe 5-6 long weekends per year).  So, Homebrewing is what fills one of my weekend days usually at least twice a month.

Dave is right, though.  Only a few young adults are willing to carve out the time to home brew (for example, my son grew up around my Homebrewing and loves my beers, but he and his buddies prefer to go golf and then to one of several microbrew/brewpubs where he lives.  He says when he gets a house and a garage he may pick it up as a hobby, but for now he has little space and too many other options availablefor his time and money.

9
I knew my beers were off a little - and to think it was just because I used an old computer fan and plain old rare earth magnets in my stir plate!

10
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: May 24, 2015, 06:27:00 AM »
Dave - I have always wanted to try an apple ale - your recipe looks great (though I may skip the smoked barley initially).  Do you prefer a certain type of Apple variety?

11
General Homebrew Discussion / Re: Just joined this forum
« on: May 24, 2015, 05:30:51 AM »
Welcome - post any questions and get reliable responses from folks who have been there and done that!

12
Yeast and Fermentation / Re: Acetaldehyde Later in Fermentation
« on: May 21, 2015, 02:02:27 PM »
Good idea - you are employing the best method to track it down.  I agree with Toby and Dave - acetaldehyde is distinct from the other esters and I typically detect it in aroma and flavor when it is present.  Pear is common for me with U.S.-05 and WLP-029 - at least that is what I detect frequently.  I once had US-05 throw off some clove when I fermented a cream ale at really low temperatures (like 48F), but it could have been a wild yeast in that batch that just outcompeted the US-05.


13
Yeast and Fermentation / Re: How much is too much yeast?
« on: May 21, 2015, 01:55:28 PM »
At a 1.065 OG you will have no problems with 1 packet of properly rehydrated US-05 given the right amount of aeration.  I have used up to 1 packet rehydrated for a 1.075 OG for IPA's before with no issues whatsoever (providing the packet isn't past it expiration date). 

And as far as overpitching is concerned, IFRC, I have read about issues affecting the body of the beer and with underattenuation due to lack of yeast growth and healthy new cells being produced that won't finish the job.  Maybe someone with some other observations will chime in here.

I think it has more to do with fewer life cycles in the course of depleting the available nutrient for the yeast.  Kind of like too many guests and not enough food - the yeast chews through it without going through as many life cycles as would happen with an optimum pitch rate.

Attenuation is merely the measurement of residual sugars which likely would be just as great under any circumstance - the yeast will consume all available nutrients that it is capable of metabolizing in either event.  Just with the overpitch there are more unhappy guests that are disappointed that the buffet ran out earlier than optimum.  The beer that I over pitched was okay, but generally described as more lifeless and expressionless than prior batches of the same thing that were pitched closer to optimum.  Remember, however that we don't use a hemocytometer, so we don't have actual yeast counts to dial in our pitches.  We rely on things like Mr. Malty and prior experiences.

14
I would attempt to warm the beer a bit at this point.  It could be done with a warm water bath, if you have a laundry tub and can get some water that is mid 70ish.  Cold slows ale yeast and can cause a stall in the fermentation process leaving you with an underattenuated beer.  Assuming a healthy pitch, you are probably beyond the point of any off flavors from temperature, so swirling a bit should help, as well to coax the yeast to finish up properly.

Any cooling source will work for the crash cool, but do so only after full attenuation is reached.  Yes, crash cooling is usually done with refrigeration, but an ice bath will work, as well.

15
Pretty basic - two chest freezers with digital Johnson controllers.  In the winter I add a thermowell and heat wraps for preventing freeze ups in the garage. It works pretty well for me - nothing terribly fancy.  I have considered looking into the core cooler that came out a couple years ago, but my fermenters are 60L Spiedels, so I don't trust the temperature differential from core to outer circumference edges within a fermenter of that size.

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