Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - ynotbrusum

Pages: 1 [2] 3 4 ... 119
16
General Homebrew Discussion / Quick turn around on BJCP Tasting Exam
« on: August 12, 2015, 07:15:24 PM »
Took the test on 6-6-15 and got results back on 8-11-15.  Now that was pretty darn fast - I expected to hear results much later this year.  And I did better than expected - 81, so that was nice.  Now I need to get judging.

17
Another good one Martin.  I used this strain last year after getting a free sample at NHC.  My initial impression on a Tripel was that it was a bit harsh early, but with time it produced a really nice beer - perhaps the fining with gelatin helped on your brew....keep up the good work.  Just shows that taste test alone, the Abbaye is a decent yeast.

18
General Homebrew Discussion / Re: Lactic acid and ph adjustment
« on: August 11, 2015, 04:28:01 AM »
I just used Beersmith and calculated the mash pH, then added lactic acid additions in the mash profile to get to 4.5.  Then after completing the mash, I ran it off then added the extra lactic acid.  It reduced it to 4.3, so it wasn't exactly the same as adding it to the mash, but it was close.  I soured with Omega Labs Lacto blend of Brevis and Plantarum (a 5 day starter) and it went to 2.9 in 16 hours.  Really sour.

I didn't even bother bringing the wort pH down with lactic acid when using the Omega Labs blend. Just pitched it at pH 5.3 and it still brought it to 3.1 in less than 24 hours. I think it's fast enough to eliminate any worries about infection before it takes hold and drives the pH down on its own.

I can believe that - per Mark, the bacteria reproduces 8 times in the time that yeast reproduce once!



19
General Homebrew Discussion / Re: Lactic acid and ph adjustment
« on: August 09, 2015, 01:41:46 PM »
I just used Beersmith and calculated the mash pH, then added lactic acid additions in the mash profile to get to 4.5.  Then after completing the mash, I ran it off then added the extra lactic acid.  It reduced it to 4.3, so it wasn't exactly the same as adding it to the mash, but it was close.  I soured with Omega Labs Lacto blend of Brevis and Plantarum (a 5 day starter) and it went to 2.9 in 16 hours.  Really sour.

20
General Homebrew Discussion / Re: Getting Smegma out of Better Bottles
« on: August 09, 2015, 05:30:07 AM »
You can use the standard brewing cleaning products, but be sure to use the stated dilutions and rinse thoroughly.  Lastly don't leave a Better Bottle in contact with dried sanitizer - supposedly that can lead to microcracks over time.

21
General Homebrew Discussion / Re: love my hydra
« on: August 09, 2015, 05:23:07 AM »
After a clogged run off yesterday with my IC Whirlpool set up, I just ordered a Hydra.

22
Yeast and Fermentation / Re: maiden voyage white labs pure pitch
« on: August 08, 2015, 12:00:43 PM »
I've got two five gallon batches of WLP 004 going in an Ordinary Bitter (1.040 O.G.).  I figured the lower the better for OG.  Then try repitching into a larger beer.  The yeast certainly looked very healthy and were one month old.  Let us know how it goes and I will do the same.

23
All Grain Brewing / Re: 50:50 or 60:40 Wheat to Vienna for Hefeweizen?
« on: August 07, 2015, 04:58:08 AM »
I think you will love it - Schneider-ized Hefeweizen!

24
General Homebrew Discussion / Re: Dumping 5gallons
« on: August 07, 2015, 04:55:03 AM »
Some never recover, but some do!  If it is badly infected, given the hop content, I doubt that it will recover to be a good beer, but since it is bottled, I would keep it for a while and see.  Maybe it will be the next great sour!

25
Welcome to the forum! 

Yes, leaks and kegs go hand in hand.  Many things to consider are new O-rings, lubrication on O-rings and checking for tightness at each connection (post to keg, ball lock to post, threaded QDC to gas line, pressure relief valve and main O-ring in lid).  I generally try to spray down each spot with StarSan to detect leaks, but I have a small jar of the Leak Detector on hand for those stubborn leaks that are hard to detect.  Also, I turn off my CO2 when the kegs are fully charged and then monitor the pressure maintained in them and any one that loses pressure gets a full breakdown and servicing before it goes back in use.  I have one presently that leaks at the PRV and replacing the PRV didn't solve it, so somehow the threads are worn in some way that I will be ordering a new lid to use.  First time for that for me, but I don't want to waste CO2 on that leaker!

26
Beer Recipes / Re: What to brew?
« on: August 06, 2015, 11:22:46 AM »
I would bitter with something other than the Mosaic, but that's because I have a keen favor toward Mosaic in the flavor and late hopping stage - a really flavorful hop.  I used it once for bittering and frankly, regretted it - a waste of a flavorful edition.

27
Yeast and Fermentation / Re: Temperature of US-05
« on: August 05, 2015, 05:58:23 PM »
I find that the colder I go with US-05, the more phenolic it becomes, but I am talking low 50's.  Specifically, clove. I used it in a Berliner Weisse and it was fine at 62F (that was kettle soured, BTW).

28
Kegging and Bottling / Re: Anti oxidation ideas
« on: August 05, 2015, 05:41:22 PM »
Just wondering at what point you consider a crystal malt "darker" for this purpose? 60L,120L, or greater?

29
General Homebrew Discussion / Re: Canned wort for the non-canner
« on: August 05, 2015, 04:43:00 PM »
I would sanitize the can top, for sure.  As to water, I would be inclined to use distilled and sanitize the container it comes in.

It is a four pack of pints.

Not endorsing it, just pointing out the availability!

30
General Homebrew Discussion / Canned wort for the non-canner
« on: August 05, 2015, 11:26:33 AM »
Just saw this new product.  Just add water and yeast...

http://www.northernbrewer.com/shop/fast-pitch-canned-wort-4-pack

It might make sense in limited situations to save a few minutes time in boiling and cooling.

Pages: 1 [2] 3 4 ... 119