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Messages - ynotbrusum

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1081
Yeast and Fermentation / Re: Wyeast 1332 Northwest Ale
« on: August 19, 2014, 03:53:43 AM »
I met Tom at the NHC in Grand Rapids - his talk was on everything about beer dispensing from kegs, line balancing, etc...quite informative.  It sounded like his brewery was taking up a lot of time, together with his academic pursuits kept him very busy.

Great guy.  My takeaway was to change your beer lines periodically, run your beer cleaner backward in the lines, and start with a longish dispense line and trim until the beer foams to the desired level.  (And buy the beer line in bulk!)

1082
Ingredients / Re: Pilsner malt
« on: August 18, 2014, 07:49:06 PM »
Best is best, but Avengard is pretty darn good.  Weyermann is solid, too.  Dingeman's for Belgians is probably preferred, but not necessary IMHO.

1083
Ingredients / Re: Briess Malts
« on: August 18, 2014, 07:44:16 PM »
I have not found much difference between Briess and other American 2 row malts - but I so rarely use American base malts, that perhaps I should try to get some Rahr - it is cheaper from some sources.  My main malts are Avengard Pilsner and English Maris Otters.  But I brew a fair amount of English ales and very few hoppy beers - mostly BoPils and Helles with the pilsner malt.  My favorite is Best Malz - floor malted! It's more costly, but worth it.

1084
Ingredients / Re: Dumb question about candi syrup
« on: August 18, 2014, 07:24:25 PM »
In beersmith I add it into my recipe.  Write down the expected og.  Delete. Write down the og without.  The og without the post boil sugar is your measured og

Yep that's the way to go.

1085
Yeast and Fermentation / Re: Safbrew Abbaye Ale
« on: August 18, 2014, 07:06:40 PM »
Man does it throw off a nice fruity aroma!  If the flavor follows the initial fermentation aroma, it will be a winner....

1086
Ingredients / Re: Dumb question about candi syrup
« on: August 16, 2014, 07:10:08 PM »
Cool, so it is like an additional 6 points added to the OG?  So if OG as measured prior to addition was 1.055, the OG would be 1.061?

1087
Ingredients / Dumb question about candi syrup
« on: August 16, 2014, 01:42:43 PM »
OK - I know my limitations, and this one has me scratching my head.  I want to add clear candi syrup (16 ozs. 1.032 ppg) at high krausen or just after and I want to calculate ABV with that late addition.  Is there an easy way to get at what the OG would have been if it had been added to the 5 gallon batch before the reading was taken without it?  Working with Beersmith, but I'm not sure how to manipulate it for this...

1088
Yeast and Fermentation / Re: Safbrew Abbaye Ale
« on: August 16, 2014, 10:41:02 AM »
Got talked into brewing a golden strong ale per an award winner from a local contest this past winter.  If it's good, I may hold onto some bottles for comps.

1089
General Homebrew Discussion / Re: What's Happening On Friday ?
« on: August 16, 2014, 10:30:14 AM »
I tapped my kellerpils last night. It's awesome. I'm so happy with it. It's more hop forward than the typical pilsner but it's not quite an IPL.

Out of curiosity, what type of Pils were you shooting for - German or Bo Pils? What was your water like?

Cool.  I have an IPL that went a bit overboard on the bittering side - still drinkable, but not up to my liking - think I'll call it "A Bitter Pilz"

1090
General Homebrew Discussion / Re: Membership
« on: August 16, 2014, 10:26:51 AM »
Hey, I met Denny at NHC.  Nuff said!

And you didn't even ask for a refund of your membership dues?  ;)

I thought I would have to apply for a premium membership to get that perk!  Oh, and Drew was cool, too! :P

1091
All Grain Brewing / Re: Mash Times
« on: August 16, 2014, 05:19:23 AM »
But remember there are limits to this - you can't start too high, as in a mash out, or even the alpha amylase will be shut off!  The reverse at least preserves both and basically is a step mash.

1092
General Homebrew Discussion / Re: Membership
« on: August 16, 2014, 05:12:54 AM »
Hey, I met Denny at NHC.  Nuff said!

1093
General Homebrew Discussion / Re: Brewing calendar
« on: August 15, 2014, 11:50:32 AM »
Good point.

Northern Brewer has one that may be a bit arbitrary, but if you want an actual calendar, take a look:

http://www.northernbrewer.com/brewing-calendar/

Cheers!

1094
Yeast and Fermentation / Re: Reusing yeast cake, pros and cons
« on: August 15, 2014, 03:31:52 AM »
Low SRM to High SRM and low ABV to High ABV are ideal but not necessary. Repitching directly in the carboy you just racked out of isn't ideal either, but I have broken these rules as well with no apparent consequences. And I have felt guilty. Especially the dirty carboy full of too much yeast.

You are better off recovering the yeast from the carboy in a jar, cleaning and sanitizing the fermenter and pitching about half or less of the yeast you collected.

+1

You can get some phenolics from overpitching - I am over sensitive to picking up clove and smoke when this happens, so I try not to pitch more than half for my lagers.  But I am typically repitching right on the 30 day mark, racking out the beer, cleaning the vessel and racking the wort right back in.  Speidels, by the way - no oxidation with their spigot!

1095
General Homebrew Discussion / Re: Brewing calendar
« on: August 15, 2014, 03:14:26 AM »
Stout or a Porter? I made a Baltic Porter a month or so ago to lager until fall.

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