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Messages - ynotbrusum

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All Grain Brewing / Re: Sour mash
« on: July 17, 2014, 11:12:09 AM »
It may retain the smell, affecting the taste of subsequent batches, but it shouldn't "infect" a subsequent mash which would be quickly boiled following the mash...but another extended sour mash could be affected in theory.

I use a bourbon barrel, but my friends say that the spirals are the bomb.  I think each process has its attributes based on surface exposure and rates of the release of flavor based on shape and density, but I would be hard pressed to guess which process was used after the fact.  My palate just isn't up to that level.

General Homebrew Discussion / Re: Pump or new burner
« on: July 17, 2014, 11:01:39 AM »
I didn't use a pump for the longest time, but my chilling process took quite a while with merely an immersion chiller - I started using the whirlpool immersion chiller by simply adding a little copper and some silicone high temp hoses and haven't looked you might want to consider that.  But I brew 10 gallons typically, so YMMV.  If your burner seems adequate, then you may save more time in your brew day by getting a pump.  Also, the pump can be used to save your back, if lifting is an issue.

That all assumes your burner is relatively adequate, of course, because a poor burner can add a lot of time to your brew day.

Yeast and Fermentation / Re: WLP029
« on: July 16, 2014, 07:27:11 PM »
I usually get a slight pear flavor, but I ferment cool with that yeast.

Yeast and Fermentation / Re: Just say "no" to yeast rinsing
« on: July 15, 2014, 12:04:54 PM »
I use anything from plastic bags in Tupperware containers to mason jars to plastic tea or juice containers to wide mouth 2000ml Erlenmeyer flasks with a foil covering (all sanitized, of course), but my favorite is no container at all.  I time my racking from primary to coincide with my brewing day, so I just swirl and pour from a primary into oxygenated, chilled wort that is waiting for the pitch in another primary fermenter.  No muss, no fuss.  Of course don't pitch it all! Half of the slurry for lagers and a third for ales, if it is pretty fresh (less than a month or so in the primary).

Watch the number of generations, but I have gone over 20 generations with WLP 800 without incident (I just wanted to try new yeast for my standby lager).

All Grain Brewing / Re: RO system design
« on: July 15, 2014, 11:48:49 AM »
I installed the RO system with a 20 gallon tank and TDS meter on both in and out. My water comes from my softener (installed on cold side per the mfg. directions) at ~350 ppm and comes out at ~10-30 ppm.  I will be sending a batch to Ward for analysis to confirm the readings, but I have been building from the meter readings.  I don't know how many processed gallons I will get from my filters, but friends tell me you just watch the TDS and change if the number rises significantly or every six months.

General Homebrew Discussion / Re: when is the fermenting finished?
« on: July 15, 2014, 11:37:57 AM »
We started homebrewing back in March, and are now on our 14th batch. The best lesson learned I can offer from my own experiences is that patience is a virtue. That's really tough to abide by, since I realize how anxious we all are to crack open a bottle of our first homebrew.

But out of the 13 previous batches, our most delicious beers have come from the ones where we've left it in the primary fermenter a lot longer than what you would ever see in any kit instructions. Because of work and personal travel, we needed to leave a saison in a five-gallon bucket for six weeks and cold crashed for a full week after that. We bottled it, and expected the worse (really thought there would have been some serious oxidation), but now we're enjoying what has become one of the best ales we've made so far.

We controlled our fermentation temperature (kept it at a constant 64 degrees) and left an American Pale Ale in the primary bucket for four weeks. We then dry hopped with 3 ounces of Mosaic for another week, and what resulted was the most-delicious beer we've ever produced.

My advice would be, check for FG with your hydometer, but once reaching terminal gravity, give it another week.

You'll definitely enjoy the results.

Cheers!  :)

Welcome to the forum,too!  14 batches since March is getting right to it!  Sounds like you are well on your way to making great beer.  And, if you like it.....who cares what anyone else might say.  Although at the rate you are brewing you will probably be tempted to enter a competition soon (and there is nothing wrong with that).

Here! Here!  The hop insanity has run its course for me.  I rarely brew anything approaching 50 IBU's any more.  Modest early addition and a little aroma and the occasional dry hop addition and I am covered for most of my brews.

I laughed this past weekend when a group of 20 something's were sucking back several monster IPA's before a dinner.  I told them they should save some of their taste buds for tasting dinner!  They were pleasant and with our party group for a wedding rehearsal, so I did not press beyond that comment.  Yet, IPA's continue to dominate the taps of many fine craft beer serving establishments. 

After dinner I convinced a few to try a Dragon's Milk Stout for dessert - it was well received, for sure.  After that, they were on their own and left to their own devices....

Yeast and Fermentation / Re: Just say "no" to yeast rinsing
« on: July 13, 2014, 06:30:20 AM »
I rinsed ~1 cup of slurry with 2~ cups of autoclaved(15 min at 15PSI in a pressure cooker) water about a week ago.  do you think using this is a bad idea?  Its a first gen slurry.

I personally believe that that yeast rinsing serves no useful purpose.

Agreed.  I just repitch slurries and let the yeast sort it out, figuring that in most fights at the microbe level the yeast will win.  Be sanitary, of course, but let them stay in beer and don't mess with them otherwise.

Yeast and Fermentation / Re: New Yeast Propagator in Huntsville AL
« on: July 12, 2014, 06:39:19 AM »
Agreed, Keith, one man's humor is another man's insult...but back to the OP - do these propigators typically sell only brewery sized pitches?  It would seem that it would be tough to start up at the homebrew level due to the packaging requirements...

Yeast and Fermentation / Re: Buying yeast online
« on: July 12, 2014, 06:34:34 AM »
I try to buy local and that includes grain usually, because I repitch almost exclusively now that I have a good rotation - 2206 and 802 for lagers, 1768, 1728 and WL 041 for a lot of my ales.  I also go from light to amber/copper to dark and then step back through that progression to brew light colored beers, all without any problem getting the SRM matched fine.

If necessary, I will do a starter, but more often than not, when introducing a new strain, I will do a small batch first and pitch from that into successively larger batches to get to a 10 gallon batch.

Cheers to our LHBS and local craft brewers - they are both great sources.

Yeast and Fermentation / Re: Yeast for 11B southern English Brown
« on: July 12, 2014, 06:21:27 AM »
I have been using Wyeast 1768 a fair amount in my English ales.  I bet it would make a pretty tasty brown ale, too.

All Grain Brewing / Re: Help with preparing to malt
« on: July 12, 2014, 06:14:49 AM »
A quick inter web search returned this, though:

I am sure there must be better ways, however.  Again, good luck!

All Grain Brewing / Re: Help with preparing to malt
« on: July 12, 2014, 06:08:16 AM »
Not sure how to help you - the most I have ventured into malting is browning some 2row and smoking a little...your step is taking it pretty far beyond what most of us do!  Good luck with your malting and may your endosperm mature perfectly!

All Grain Brewing / Re: Regal Pale Ale
« on: July 12, 2014, 06:05:25 AM »
I GOTTA get a flame decal for my Thermapen!

I think it came with that - one of those limited edition things....mine is boring blue, but it works!

I also noticed the smoker - my second hobby, too!

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