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Messages - ynotbrusum

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16
General Homebrew Discussion / Mixed fermentation dry stout
« on: November 10, 2017, 08:33:29 PM »
Ok, so I have to pass this along.  It may not fit a BJCP category precisely, but I brewed a simple beer that tastes good and hit my expectations right on.  I brewed a dry stout and pulled about a pint and a half of the wort and inoculated it with White Labs Roselaere blend.  The main batch was just fermented with Nottingham.  After about 3 weeks, I heated the Roselaere to 150F to kill the bugs and racked it to a keg. Then I racked the main batch into the keg, cold crashed and carbed it for a Club sampling night of beer and food pairings- I paired it with Holiday sugar cookies.

Just sayin - it was freakin awesome.  The dry stout with the slight Brett dry horseyness really made a great contrast with the cookies.  Quite the treat, indeed.  You may want to give this a try for your holiday guests.  It probably approximates the old barrel fermented stouts of yesteryear.  If not, it makes a really tasty brew combo anyway.

Cheers!

17
Equipment and Software / Re: Acid cleaning draft lines
« on: November 10, 2017, 02:24:07 PM »
You know I just rejoined AHA after letting my membership lapse about 25 years ago (have I been lazy or just really busy brewing? )  Two things that didn't exist back then are online forums and any decent knowledge about cleaning and sanitation.   All great advancements come at the price of some aggravation, don't they? ;)

Sorry that the forum became a bit contentious over your initial post - we usually agree on things or quickly agree to disagree peacefully.  For example, the homebrewer now has antimicrobial beer lines available to him (though some say it is a waste of money and prefer to simply swap out lines more frequently at around 1/3 of the cost or to stay on top of the cleaning process keg to keg - either way works, if you are happy with the results). 

Innovations are sometimes embraced and sometimes dismissed; unfortunately, we sometimes really put our faith into a product and are not willing to be dissuaded; other times, we don't have the means of measuring the product's efficacy and fall prey to anecdotal evidence presented.  in the end, you should look at things for what will work best/easiest in your situation. 

Anyway, Cheers to a long time brewer!

18
General Homebrew Discussion / Re: Best of both worlds
« on: November 10, 2017, 01:56:00 PM »
I don't have a Grainfather, but I have a single electric vessel (BIAB, basically) setup with a 5500 watt ripple element, so I will do what you just described to enable me to do 2 separate batches back to back: step mashing the first batch in my single vessel and then diverting the mashed wort to a kettle for the boil; I then quickly clean out the single vessel and repeat the process for the second batch, but for the second time around, I just leave the mashed wort in the single vessel for the boil (after removing the grains, of course).  In this way, I can easily complete two batches in just about an additional 90 minutes more than a single batch.  I have to clean one extra vessel and don't go crazy about deep cleaning the single vessel for the second batch (just a good rinsing out to get it ready for the second mash).

19
General Homebrew Discussion / Re: Secondary Fermentation
« on: November 08, 2017, 05:01:00 AM »
Many debates on rehydrating or just sprinkling.  On small beers, I have seen no difference.  On big beers or lagers, I would rehydrate or pitch a second sachet of yeast. YMMV....

20
Ingredients / Re: What makes a good bittering hop?
« on: November 07, 2017, 03:49:51 PM »
I use Magnum mostly in my German beers for bittering.  I think it is basically a big Hallertauer hop, or so I was led to believe.  On American Lagers I use Cluster for bittering.

21
General Homebrew Discussion / Re: Secondary Fermentation
« on: November 07, 2017, 03:22:31 PM »
Agreed, stay simple.  Pitch a healthy amount of yeast, bottle condition after 6-8 weeks and you should be fine.  After bottling (with sugar added to carbonate) and waiting 2 weeks at room temperature in the bottle, store the bottles in a refrigerator another month or more.  This big beer will hit its stride in the fourth to sixth month (but will keep even longer than that).

22
Yeast and Fermentation / Re: Soy sauce stout
« on: November 07, 2017, 10:18:50 AM »
Soy Sauce flavor could be Autolysis.  Just because your house stays at those temps doesn't mean it's fermenting at those temps.  Fermentation creates heat.  Your dry yeast could have been a little on the old side too.


^^  This
  But at 13 days from pitch to rack?  Seems a bit quick to be autolysis... any number of issues may be combining here...

23
Yeast and Fermentation / Re: Soy sauce stout
« on: November 07, 2017, 10:07:52 AM »
Soy Sauce flavor could be Autolysis.  Just because your house stays at those temps doesn't mean it's fermenting at those temps.  Fermentation creates heat.  Your dry yeast could have been a little on the old side too.

Old yeast could give off a meaty, savory flavor, I suppose that combined with the dark malts comes off as soy sauce.  Was it a nice, creamy pitch of rehydrated yeast?

24
Yeast and Fermentation / Re: 2 staggered yeast pitches
« on: November 07, 2017, 10:01:56 AM »
You can always choose to blend at serving.  I have a split cider batch going this route (backsweetening one of the batches and leaving the other very dry).  I will be kegging each and blending to taste at the tap when serving.  Some may want a straight glass from just one keg, but it will offer the best of both worlds in an infinite level of diversity.

However, when I blend my annual Solera of Flanders Red, I meticulously blend in a single glass until I get the right amount of each of the two or three base batches used then scale up to a keg.

25
Yeast and Fermentation / Re: Soy sauce stout
« on: November 07, 2017, 09:49:45 AM »
It is unlikely to be an infection this early, but it is possible...the typical soy sauce comes from glutamates formed in the autolysis of the yeast, but can result from the dark malts and crystal clashing a bit with the  lactose.  I like a more restrained late addition with the dark malts and I hold off on a lot of lactose, but to each his own and you certainly have a need for some lactose given the style you made.  As with any beer, balance is best.  A lighter touch typically serves us better.

It is a hobby and now you can attempt a tweak on this recipe and see what result you get.  I have done dozens of iterations of a particular style to get it where I like it (and some others may not like where I end up!)  if you are sensitive to the soy sauce issue (I know I am), you should look to other ways to achieve the flavor profile you seek.  Best of luck and brew on!

26
All Grain Brewing / Re: Berliner Weisse
« on: November 07, 2017, 08:49:48 AM »
I did a Berliner one year that was brewed around Thanksgiving and served for a Cinco de Mayo fiesta.  It was a slow lacto souring that resulted from a Sacc/lacto primary pitch.  I liked the aged nature of the sour and served the BW with Himbiersirup, Zitroensirup and Woodruff in the serving glass by a spoonful or so to taste.  All were well received, but the "crushers" were taking it straight and killed the keg in a couple hours.  I kept telling them that they were chasing a buzz that they weren't going to catch with the Berliner.  They switched to a Mexican style Vienna lager to get where they wanted to be.

Anymore, I kettle sour - it's just too easy not to do it the long way.

27
General Homebrew Discussion / Re: Secondary Fermentation
« on: November 07, 2017, 08:28:50 AM »
With kegs becoming relatively inexpensive, I find that bulk aging in a purged keg (or simply not drinking as much anymore, so the beer sits a while longer) allows for a means of convenient cold storage with less oxidation concerns than a carboy or other vessel.  If I were not kegging, I would bottle carbonate and then store the bottles cold on the small amount of yeast sediment for increased O2 scavenging, rather than any bulk aging in a carboy (even if full to the neck).  Cold side O2 elimination is a preferred approach IMHO.

In recent competitions, oxidation was significant among the entries according to many judges in many categories (likely due to long lead times for submission of entries).

Of course, if you drink the beer fast enough after packaging from the primary, you might not have any worries.

28
General Homebrew Discussion / Re: Lactobacillus
« on: November 05, 2017, 06:55:55 AM »
I think all of the suggested Lacto approaches are fine, since they all provide a good source.  Brett on the other hand should be from the yeast makers to make sure the pitch is pure, IMHO.

29
General Homebrew Discussion / Re: Brewing with Propane in a Garage
« on: November 05, 2017, 06:53:03 AM »
That’s what I’ve done for years and no problems.  Of course, if you are storing other flammables in the garage, I’d suggest outside brewing.  Best of luck to you - I hope your new arrangement works out.

30
General Homebrew Discussion / Re: Brewing with Propane in a Garage
« on: November 03, 2017, 05:27:36 PM »
Like Denny, I have a large garage door, window and service door.  I use a CO detector and a fan for better ventilation....but I recently went electric.  After installing a controller and GFCI at the breaker, I still use everything but the CO meter (it’s there, but I have no worries about propane now - ventilation is just for steam venting).  Go for it....safely!

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