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Messages - ynotbrusum

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1081
General Homebrew Discussion / Re: Clear Beer!
« on: March 26, 2015, 01:57:04 AM »
I am enjoying an almost disgustingly non-clear (by comparison) RIPA at the moment, but flavor wise - spot on what I had hoped - used Nelson Sauvon hops

1082
General Homebrew Discussion / Re: Flame Out vs Steeping
« on: March 26, 2015, 01:52:54 AM »
Had to try it.  On a Saaz based BoPils, so maybe the restrained fermentation will retain some of it.

1083
General Homebrew Discussion / Re: Flame Out vs Steeping
« on: March 24, 2015, 06:51:54 PM »
Not to steal the thread, but has anyone tried adding hops to the boil kettle after fully immersion chilling to run-off/pitch type temperatures?  I.e., doing a chilled hop stand? 

Just wondering if you get some dry hopped quality or will all the potential aromas get scrubbed out during subsequent primary fermentation?

1084
My propane company says that the most that they can let me drive home with is 60 lbs total.  I don't know if it is a law or regulation or their own safety standard but I have made 2 trips before....hence the need to rotate the supply correctly!

1085
General Homebrew Discussion / Re: Batch Size with New Recipes
« on: March 23, 2015, 06:56:56 PM »
Someday I will scale down to smaller batches, but I have been on a lager kick for a few years now - making 10 gallon batches that meet their demise pretty quickly by friends and family, who occasionally drop off a sack of grain or some yeast or other ingredients to offset my costs a bit. 

My ales are often 5 gallon batches, so if the lager crowd doesn't drink it, I have less to gift away or consume.  I have a few folks that I brew for on a semi annual basis that like beers that I don't typically brew for myself, so that keeps me busy with requests for a case or two of a special brew for them, but usually five gallons and bottling half off the keg/drinking the rest from the keg. 

A couple weeks ago a friend and I made a fifteen gallon 2 Hearted clone for an April wedding he will be attending.  I have 2 weddings and a neighbor's graduation party to brew for next year (pretty early requests, admittedly).  I enjoy the process, so for me there is no better way to spend a weekend morning.  Smaller batches would be done more quickly, so if I were rushed, I could see the smaller batch size from that perspective.  I get no greater enjoyment than having a first timer to homebrew declare that he or she just had the best beer that they have ever tasted (whether they mean it or not)....

1086
I went with three 20's and a 40.  I get them filled two at a time and can be assured of brewing and grilling at all times, but way back when I swapped out the grill tank on a pretty regular basis to salvage the brew day.  Hopefully your hop schedule worked all right.  I think for all but Pilsner malts you can get away with a shorter boil, if you use a first wort hop/hop stand or whirlpool hopping as the only additions.

1087
All Grain Brewing / Re: Brewing today; Project Grape Ape is live
« on: March 22, 2015, 06:35:44 PM »
I use ice in the winter when I can set a bucket out overnight - to save water overall and avoid icy drive and walks.  I am blessed with year round low 50's well water, so summer chilling is only complicated by the wort sitting at  ambient temps above pitching until I can get it into the fermentation chamber for those last few degrees.  But I am contemplating using both a whirlpool immersion chiller with a second counter flow chiller using iced water to see if I can get it into the 40's quickly....

1088
Two sets of BoPils  (10 gals per) - first one all Saaz the second one US Magnum FWH, then Saaz same as the first.  Pretty equal IBU's , so I want to see the difference , if any.

1089
General Homebrew Discussion / Re: Biggest mistake I ever made:(
« on: March 22, 2015, 05:44:48 PM »
I noticed the sack of Weyermann Bohemian floor malted Pilsner malt got pretty solid in the run off but my run off didn't get stuck, it just was a bit slower (single infused batch sparge at 150f).  I may use some rice hulls next time, because I like my current mill settings and the efficiency I am getting.  I don't like to alter the crush when it is in a sweet spot.

1090
All Grain Brewing / Re: Ca & Mg in Brewing Water article questions
« on: March 20, 2015, 11:02:59 AM »
I had not thought of nor heard about the strike water addition only with no adjustment to the sparge.  I use RO and use the supported version, so I will have to see if my version covers that (mine is about a year old).  How does one adjust for that in the spreadsheet?  I will gladly pay for and download the newest supported version, if necessary and would like to incorporate this into my batch tomorrow!

1091
All Grain Brewing / Re: Water Profiles and Mash pH
« on: March 20, 2015, 10:51:58 AM »
Welcome to the forum, Derek.  You are jumping into water right off the bat, so you probably have more brewing experience than your post count would lead one to think.  So, I am going to state the obvious - remember to use Campden tablets if your water supply is chlorinated and consider a carbon filter, if the water has been treated with chloramine.

But like I said above, you probably knew that....best of luck!

1092
General Homebrew Discussion / Re: BJCP Tasting Exam....I Passed!
« on: March 20, 2015, 02:04:12 AM »
Does that include allowing enough time to see if anything changes?  In my limited experience, the warming process on one beer over a few minutes allowed for certain flaws to become more pronounced and perceptible.  I am sure that you are quite skilled and I don't mean to be critical about your process, just thinking aloud about giving adequate time to fully evaluate.  Over time, I hope to be quicker, but I hope I don't rush through the process before my capabilities allow for it.  That wouldn't be fair to the entrant in a competition setting.

1093
General Homebrew Discussion / Re: try at batch sparging
« on: March 20, 2015, 01:52:06 AM »
I prefer Batch sparging as I use less water and my water is RO from my house system and treated via Bru'n water.  I don't know that I could calculate nearly well enough the amount of water to use to be assured that there will be a continuous inch or so above the grain bed as suggested in batch sparging.  So I would have to overshoot and collect and treat that much more water....

1094
General Homebrew Discussion / Re: BJCP Tasting Exam....I Passed!
« on: March 20, 2015, 01:37:17 AM »
Just a silly thought, but I never hand right or print by hand more than a very short note, so I may start handwriting things more often over the next few months to see if my speed and clarity will improve.  I can think, talk and even type pretty quickly, but getting those thoughts reduced to a print form by hand is where I bog down....I wonder what the thought is on having the time so constrained, if the goal is to measure the accuracy of your perception and your ability to use appropriate descriptors to relate the perception to the brewer?

1095
Yeast and Fermentation / Re: Liquid vs dry yeast?
« on: March 19, 2015, 03:49:09 AM »
So unless we have lab rated instruments, and do lab level isolations, we cannot know with a reasonable degree of certainty that the yeast we repitch will achieve the same results as the lab produced specimen of that yeast, right?

But as a homebrewer can we accept the clean resulting yeast of an initial pitch with a fair degree of certainty to produce a similar beer?

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