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Messages - ynotbrusum

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Yeast and Fermentation / pH tolerance for Yeasts
« on: July 04, 2015, 01:59:12 PM »
Is there a reference material that any one can point to relative to yeast tolerances to pH?  I pitched a lacto tri-blend from Omega that overnight went 4.3 pH to 2.9! (Image and used a lacto starter).  I have thirteen gallons going into a boil and expect to have 11.5 or so gallons of Berliner weisse wort to pitch a one gallon starter of 1056 into and I am wondering if it can tolerate the low pH?  Worst case, I will pitch a Brett Vrai later, if it doesn't ferment out with the saccharomyces.

I will be scouring American Sour Beer and Yeast, but I thought I'd ask hear.

All Grain Brewing / Re: Mocktoberfest?
« on: June 27, 2015, 04:01:45 AM »
It depends on wher you live, of course, but a large laundry tub, fan and rotating frozen water bottles should get you where you need to be.  I am blessed with the resources to use a chest freezer with an external thermostat and my summer time is when lagers are easy - I heat ales the rest of the year with thermowell controlled bucket wraps.... Even so, you can do it.  It's just a matter of finding a way that works best for you.  Best of luck and keep on brewing!

General Homebrew Discussion / Re: I like the Brewing Network, but....
« on: June 27, 2015, 03:17:37 AM »
Thanks Pete - my horse ain't dead yet!

General Homebrew Discussion / Re: Any thoughts on 5.2 pH stabilizer?
« on: June 26, 2015, 07:11:58 PM »
Hey Toby - I forgot to say that I haven't used it in the last five years!  So the beer I sent you this spring was only made with RO and traditional water treatments - all per Martin's spreadsheet with pretty small additions and calculated to be at the preferred range of pH per the style....thanks for the link and the reference, though.

General Homebrew Discussion / Re: I like the Brewing Network, but....
« on: June 26, 2015, 07:07:02 PM »
I am not going to admit to reading this thread in its entirety.  Given how the COTY is determined, it means what it means - size apparently matters or at least helps in this statistically, but it doesn't mean that TBN is any better as a club than any other club nor any worse.  Maybe classifying clubs by various parameters and categories and awarding within the classification might help matters, but I don't think it needs to be like high school athletics, does it?

I am happy that a member of my club won a gold medal in a difficult category and he is validated for what we in the club already knew well - that is, that he is a great homebrewer.  That I personally know him, have talked with him many times and he is an all around great guy, allows me to share in the club's pride for him.  What more is there?  I view brewing as the one area in my life where collaboration and collegiality is co-existent with competition.  Sharing is commonplace and legitimate happiness for successes of others is openly expressed.

Peace and love, all. 

Ingredients / Re: Grains that you don't crush
« on: June 26, 2015, 03:31:16 AM »
No sense in running anything flaked through the mill.  Just add it afterward in the mash as the crushed grain is stirred in.  Otherwise you better consider some rice hulls....

All Grain Brewing / Re: Saison attempt
« on: June 26, 2015, 03:18:48 AM »
Cool, Jim.  I have my saison coming up next week.  Ferment it out fully, then add fully ripe Blackberries - like 6 pounds and add Brett to finish.  After 2-3 moths from that date - it should be getting good.  But, if I can hold off until 6 months later, it will be so good that I won't waste it on a comp. I had a gallon that I held out until late April this past spring and man was it good.  Glad you are into this!

General Homebrew Discussion / Re: Any thoughts on 5.2 pH stabilizer?
« on: June 26, 2015, 02:48:12 AM »
I have it and used it, without knowing what it was doing.  I know of no science on the product, but I am skeptical and now use Brunwater instead.  I think it provides me with a better starting point and reliable endpoint, but I use RO water, so I would be willing to listen to the results of accurate testing of the product.  I just think that a water scientist like Martin who puts out a spreadsheet with verifiable results is better for me. YMMV, of course.

That was quick!  I am already a few into it and looking forward to listening this weekend to several.  It's nice to see several on sours/blending/session beers...and the Denny & Drew show.  I guess I really missed a great event, but I'm glad I can "re-live" this part!

General Homebrew Discussion / Re: Woo hoo!
« on: June 23, 2015, 12:42:44 AM »
Way to go Jim!  Care to share the recipe and process?

General Homebrew Discussion / Re: My journal of NHC 2015
« on: June 15, 2015, 07:02:05 PM »
Can't wait to see the postings of the seminars on the AHA site!  I couldn't go this year, so I brewed a Janet's Brown Ale knock-off as a substitute and wondered how things were going, and my wife says Baltimore is on the schedule for June 2016!   So that is something to look forward to in the coming months....glad you enjoyed and chronicled your adventures - really a fun read.

I had a double take on that "mirror image" photo with Denny...for a minute I thought he had met his doppelgänger!!

General Homebrew Discussion / Re: % ABV mathematics ???
« on: June 09, 2015, 11:35:22 AM »
so I will use that information in my upcoming early autumn Bretted Blackberry Saison....the harvest should be plentiful according to my source.

That sounds like a really nice beer. I look forward to seeing how it comes out for ya.

Yea - my source is my brother-in-law, who has a patch behind his house....he was a BMC guy who has fully converted to Homebrew lover.  He got into sours last year when I used his Blackberries as a secondary addition to a seems if you can get folks involved in even a small way with your beers, they look at homebrewing from an altogether different viewpoint and they open up to new varieties that they otherwise would not even try.

General Homebrew Discussion / Re: % ABV mathematics ???
« on: June 08, 2015, 10:20:25 PM »
Dave - that really was helpful, but how do you handle raw fruit additions after the primary?  Is there a schedule somewhere that can be used to approximate this based on weight added?
I think there is a chart in Denny & Drew's book that estimates pppg for many common (and less common) fruit additions.

There's a formula in American Sour Beers as well.

I have them both, so I will use that information in my upcoming early autumn Bretted Blackberry Saison....the harvest should be plentiful according to my source.

I would think that the star San at that low volume level (basically just the foam residue that becomes liquid as it sits) combined with a CO2 pressurized setting would inhibit mold growth adequately.  It's not like a bucket of star San that is exposed to the air.  But whatever works for you is cool with me - I assume that you sanitize once again before you fill the keg, since the drying process alone would seem to expose the keg to potential airborne microbes, however slight that risk...

General Homebrew Discussion / Re: Knock-out, not flame-out
« on: June 08, 2015, 05:43:54 PM »
Electric Brewers rarely say flameout anymore!

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