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Messages - ynotbrusum

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General Homebrew Discussion / Re: Dealing With Non-Homebrewers
« on: November 28, 2013, 12:32:30 PM »
As to trying something new - I always say that as a kid in the candy store, I never chose just one kind of candy to buy!  Why do that with beer?

1112
General Homebrew Discussion / Re: Dealing With Non-Homebrewers
« on: November 28, 2013, 11:43:35 AM »
Thankfully most people who like beer like most of my homebrews.  I gladly share all I have, because I always need to make room for the next batch.  Brewing is not for everyone, but with those who brew, I enjoy a better conversation than simply hearing someone try to describe what they know little about... Or simply try to match my beer to a commercial brand.  But in the end I am glad to enlighten their palate with something homemade.  If I brewed much less, I might feel more protective about the beers I make, but luckily I can afford to give it away quite freely

1113
All Grain Brewing / Re: Mashing High, possible issues?
« on: November 27, 2013, 04:30:35 PM »
Agreed, my 80/- was 1.053, which was pushing it, but it turned out fine with a 158F mash starting temperature.

1114
Yeast and Fermentation / Re: Wyeast 1768 - English Bitter
« on: November 23, 2013, 05:19:06 AM »
I tried some that I racked to a two liter bottle and force carbed - really good stuff.  I am using the cake on another batch today.  21 days grain to glass - I can't argue with those results!

1115
Brewing up an Ordinary Bitter - got some biscuit malt and I am going to add it to Maris Otter, some crystal 60 and a pinch of Blackprinz.  Hoping for the best, since I have the remnants of English Bitter Wyeast from a 10 gallon batch I racked this week out of the primary.  I am switching to a fair number of ales for the winter - I can put the heater wraps on my fermenters and ferment nice and cool.  A Scottish 60/- is coming up soon, too, since I harvested a batch from an 80/-; probably do that Friday after TG.  Or maybe partigyle the Scottish with a big boy lead-off batch...to use up some Simpson's Golden Promise I have around.

Cheers, brewers!

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All Grain Brewing / Re: Mashing High, possible issues?
« on: November 21, 2013, 06:55:58 PM »
Preheat the mash tun and bring the grain inside your house the night before and it will work fine.  I followed Mort's suggestion on my last a Scottish 80/- mashing at 158F and the hydro sample at racking to keg was delicious!

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Yeast and Fermentation / Re: First use of washed yeast...delayed start?
« on: November 19, 2013, 05:16:05 AM »
I rarely pitch much above 60 anymore.  Belgians, even.  I'm decanting from a starter that was crash cooled in the fridge, so I let them free rise or add heat after pitching...so I don't worry about a sluggish start.

1118
Yeast and Fermentation / Re: Time to try something new
« on: November 19, 2013, 05:08:35 AM »
Not that I always agree on their rankings, but here is a Beer Advocate site with several commercial Scottish Ales to consider: 

http://beeradvocate.com/beer/style/68

Robert The Bruce is from Three Floyd's in NW Indiana, so I have tried and liked it, you may need to try a different one, unless Three Floyd's is available in the Pac NW. 

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General Homebrew Discussion / Re: Ageing different styles of beer.
« on: November 19, 2013, 04:46:53 AM »
PTE very plainly says not to age it, right on the bottle. Commercial examples  generally have a 6 month shelf life at most anymore. Tastes vary greatly, as does style interpretations, you can't argue with opinions. However,  if you want big hop aroma and flavor, you need to enjoy them fresh- that is a fact.

I know what Vinnie says, but I also know what I experienced.  The beer was much more mellow, but surprisingly, it held up well...just sayin'.   ;)

1120
General Homebrew Discussion / Re: Final Gravity Low
« on: November 19, 2013, 04:42:19 AM »
For lighter beers, where I intend to mash at 150F for 90 minutes, I routinely get FG's below 1.010.  Try the same recipe at 154 or above (Mort has said 158 and he has success at that temp - so I did a Scottish 80/- at that temp for 60 minutes and got it to finish at 1.014).  Sometimes, however, the yeast just take it lower than you expect, especially if you are mashing longer.

I followed the advice of some long time homebrewers and repeated the same recipes over and over to get "most" of my system under control, but with healthy repitching, the yeast are one of my biggest variables these days.

Keep on brewing!

1121
Yeast and Fermentation / Re: Time to try something new
« on: November 18, 2013, 08:04:13 PM »
1728 makes a fine Scottish Ale - I just racked off the cake a fiver of 80/- Scottish Ale and the hydro sample was good flat.  Carbing it up for this weekend!  Good luck with yours...and reuse the mild yeast cake in a Scottish - you won't be sorry.

1122
Yeast and Fermentation / Re: Wyeast 1768 - English Bitter
« on: November 14, 2013, 09:09:23 PM »
It flocc'd well in the starter; anxious to keg in about a week and taste it!

1123
General Homebrew Discussion / Re: New wort chiller
« on: November 14, 2013, 08:55:19 PM »
In the winter I use a bucket of ice to recirculate water through to chill, but my water is around 50F and the ice is abundant here in Northern IL in the winter (I just leave a couple half full 5 gallon buckets out over night).  This way I don't have frozen hoses and ice on the drive to my house.  It might be expensive for you to use that much ice though....

1124
General Homebrew Discussion / Re: Ageing different styles of beer.
« on: November 14, 2013, 08:37:22 PM »
Right on the money. Don't deliberately age an AIPA/IIPA on purpose ...

LOL.  I routinely bulk age my IPA for 8-12 months.
The commercial example I was weaned on many years ago got a full year of aging in wood before being bottled.  And it still  had more clean hop character than any IPA made today ;D

IPA was of course traditionally an aged beer.
Some current day commercial examples are quite good when consumed young, while others are vastly improved with some age.   As is the case with many aspects of brewing, there are simply no hard/fast rules.
Except for one: "Drink it how you like it"!

I'm curious which IPAs you think improve after aging. I'm not much of an IPA drinker but I'd be interested in trying to figure out what attributes lend themselves to aging.

I had a few PTE clones that were great at year 4.  Bottled in 7 oz bottles that were "buried" in a fridge for the whole time.

1125
General Homebrew Discussion / Re: Building Water
« on: November 14, 2013, 03:50:02 PM »
FWIW Mort, a few years back I asked my bottled water company for the analysis and they emailed it to me -- no problem.  It is reverse osmosis with added back minerals, which they listed in milligrams (and darn few of them, to boot).  No chlorine (obviously) and the water originates from a deep artesian well. My water is as hard as can be (without a softener it immediately stains toilets, tanks, shower stalls, etc...), so I don't even use it diluted.

Good luck Jim and good thread here!

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