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Messages - ynotbrusum

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1111
General Homebrew Discussion / Re: A homebrewing milestione
« on: December 22, 2014, 07:23:11 PM »
I wondered if maybe you hit 500 batches using your original blue cooler mashtun.   ;D

I'm still using the batch sparge system that I consulted with you to build back in 2005, even if I have a few slight modifications or replacements.  I always wonder if people put a bunch of money into a fancy system and then regret it.  I just know that the cheap n' easy system is easy to store, very easy to use and clean, and makes great beer when lined up behind a good recipe, technique, and execution.

Last night at a party I got a compliment that my beer was better than what they had found around town lately, and it's not the first time.  The forum has been a great help over the years.  Merry Christmas to all (soon, soon).

If I could ask for one thing it would be more time...to brew!  I made a half barrel - 3  cornies - in October for a party at a friend's house last Friday.  Vienna lager for a large group that included several folks who traveled to Germany regularly as part of their work.  Blew through it all within an hour and a half.  Very favorable comments and not one that was in the least negative (some refused to try it and stayed with their Bud light and Lite Beer from Miller to which I said "enjoy").  The genuine appreciation from those who tried it made it all worthwhile.  So I guess I have all that I need, too, Denny.

1112
Ingredients / Re: spices/flavorings for dark beers
« on: December 17, 2014, 10:00:22 PM »
Any concern about Fenugreek in a bacon Porter?

1113
Yeast and Fermentation / Re: How Long to keep beer in the fermenter?
« on: December 17, 2014, 09:50:34 PM »
Haha, for sure...the infinite loop.

1114
Yeast and Fermentation / Re: How Long to keep beer in the fermenter?
« on: December 17, 2014, 09:23:24 PM »
I knew you knew, and I knew what you meant.

So you both understood each other and both had an understanding that both of you knew it, I take it.  (Wise a$$ comment for fun).

Seriously, big beers need more yeast, better temp control and TIME....

1115
General Homebrew Discussion / Re: PBW question
« on: December 17, 2014, 09:16:27 PM »
Gotcha - cool with me.

1116
General Homebrew Discussion / Re: Psst. Denny sent me
« on: December 17, 2014, 09:15:19 PM »
Damn too late to the game but welcome to the forum and yea, Denny kinda has it down on batch sparged beers and pretty much most of everything else, but hey, he starts with good water. So he has a head start....

Good folks here who seem to have it right and allow the rest of us to avoid the entirety of the learning curve they went through.  Cheers to the OP and to Denny!

1117
General Homebrew Discussion / Re: long tail?
« on: December 17, 2014, 09:01:42 PM »
Back on track... The biggies have been mentioned, but the other issue is simply repeating things over and over.  That is the way I have dialed in styles - from hop stand IPAs to Vienna Lagers to decocted Helles.  You really need to make a style until you really dial in your proceeds and like or love your results.  Also, don't become satisfied with your friends' assessment of your beers.  Get them to truly competent Brewers or judges and listen to what they have to say.  I did.

1118
General Homebrew Discussion / Re: PBW question
« on: December 17, 2014, 08:53:54 PM »
Well we've got some folks talking about Star San, I'm talking about PWB....same issue with the aluminum?

Also, anymore input on whether or not this is a problem using this fermenter going forward? My OCD is telling me that there is some type of dissolved aluminum that is now stuck on my plastic fermenter.   :o

DO NOT WORRY that the dissolved aluminum will impregnate the inside walls of your spiedel fermenter.  As previously stated, clean and rinse well your Spiedel, avoid aluminum foil + PBW in the future, and all is well for future ferments.  That's a tough thing to deal with any OCD-based inclinations; don't give into that in this case as it would be over-reacting -- the spiedel is perfectly fine!  :> 

Now just wait a minute...are you saying that the Speidels should not be cleaned with PBW?  I have not heard that before.  A quick (not overnight) PBW soak is fine as far as I have heard....

1119
General Homebrew Discussion / Re: trub or no trub-brulosophy
« on: December 11, 2014, 11:44:27 AM »
This will have an impact on choosing a method for re-pitching, won't it? I use the nylon hop bags (not really worried about trub without hop particulate) during the boil, so I can remove my false bottom from the boil kettle and see what happens when I don't strain any break out.  Maybe a Helles will be a good one to judge by, especially if I also combine this with the temperature step approach advocated in another thread for quicker lager beer.

do you mean harvesting trub free slurry? So as seen in the stratification pics, i might be inclined to just skim the top layer off and use that for repitch, leaving most of the hop and break trub behind...but perhaps it doesn't matter???

Yes, trub level in the slurry as a concern on re-pitch, but also, if the hop particulate is the source of the "bite" mentioned as the taste difference, you wouldn't want that to carry forward, either.  Like you said- maybe it doesn't matter?l

1120
All Grain Brewing / Re: Review of CIP processes
« on: December 10, 2014, 09:04:29 PM »
With a change to counter flow with convoluted inner coil, I went to PBW every use.  Pump and hold warm PBW then rinse well with hot water and then finish with Star San and store.  Then Star San before next use.

StarSan alone is not a cleaner, rather it sanitizes something that is already clean.

1121
General Homebrew Discussion / Re: trub or no trub-brulosophy
« on: December 10, 2014, 03:56:54 PM »
This will have an impact on choosing a method for re-pitching, won't it?  I use the nylon hop bags (not really worried about trub without hop particulate) during the boil, so I can remove my false bottom from the boil kettle and see what happens when I don't strain any break out.  Maybe a Helles will be a good one to judge by, especially if I also combine this with the temperature step approach advocated in another thread for quicker lager beer.

1122
General Homebrew Discussion / Re: trub or no trub-brulosophy
« on: December 10, 2014, 12:29:11 PM »
The counterintuitive clearing makes sense that more particulate matter in the wort will act to filter yeast and other particulates to which it will bind as it falls post-ferment.  The extra sharpness and bite may have something to do with the prolonged contact of more hop matter in the fermenter?  Very interesting experiment for sure.

1123
Yeast and Fermentation / Re: C.white or Kai's yeast growth models
« on: December 09, 2014, 07:34:59 PM »
Bummer I had some Trois I was going to pitch, too.i had just racked onto a tart cherry wine base. This past weekend and thought I'd give it a kicker....I guess I'll just get some straight Brett instead.

1124
Yeast and Fermentation / Re: Lager yeast starter at 50 degrees
« on: December 09, 2014, 06:23:34 PM »
Sounds great, Marshall.  I make mostly lagers, but enough ales to say I make a fair variety.  I will try your lagering technique for sure.  I am used to 6-8 weeks on lagers, so cutting that in half will be great.

1125
Yeast and Fermentation / Re: Separating Trub from Yeast Slurry
« on: December 08, 2014, 08:58:08 PM »
I use a very specific procedure of picking up the fermentor and moving it in an orbital fashion until the remaining beer has swirled up the yeast cake into the liquid, then I pour it into a sanatized half gallon mason jar.

Is that a clockwise or counterclockwise direction?  I try one direction and the reverse it halfway through to keep the yeast from getting too dizzy.... :o[ftp]

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