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Messages - ynotbrusum

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16
All Grain Brewing / Re: When to add Candi syrup?
« on: May 09, 2017, 10:50:04 AM »
Call me an outlier, but I like late sugar additions in the primary right at or just following high krausen.  I think it gives the yeast a dessert after the main meal.  I have heard that some strains peter out and don't fully consume the longer chain sugars, if they are started on the simple sugars, but that could be old wives tails coming back from years ago.  An adequate starter and pitch will solve any of those issues, but I still do fermenter high krausen adds for honey and candi sugars without any problems, so I think you can't go wrong here.

Maybe it suggests another experiment for this?  Though my bet is that this one is less likely to show a difference than any other that has been done to date.

17
General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: May 09, 2017, 10:37:34 AM »
how about one day extension of the deadline for shipping to June 2?
Gives people a much better chance to ship after the three-day holiday weekend and still get it there.



Agreed -- The timing of the deliveries is particularly problematic this year, due to the Memorial Day weekend - if you want to send them as close as possible to the end of the entry period, either you send the entries in mid-week the week before (and hope for the best in terms of receipt on 5-26 and cold storage prior to Memorial Day weekend) or let them sit in transit (who knows where) over Memorial Day weekend for delivery on or after 5-29, or hope that they can be sent on 5-29 for delivery on 6-1 (with no delivery glitches).  Or you RDWHAHB and send them early and live with the handling and storage on the other end...I may just opt for the latter and hope for the best, despite not re-brewing my entries.  Hey, I'm just happy to be advancing a beer at this point.

 

18
General Homebrew Discussion / Re: I'm in the library....
« on: May 06, 2017, 07:58:55 PM »
Very nice interview.  Interesting to hear that you are from Newton, Iowa - I was there in 1985 for a week reviewing things for the Maytag Foundation scholarships that were then given annually.  You seem to have had quite a wide ranging life with all of your varying endeavors.  Can't wait for the next book you have coming out.

19
General Homebrew Discussion / Re: I'm in the library....
« on: May 05, 2017, 12:33:45 PM »
Definitely one for my listening list for an upcoming brew day.  I just listened last night to Drew on Beersmith from last October.  You guys are really starting to "get around".  Looking forward to hearing (and seeing) your insights.

20
Yeast and Fermentation / Re: Wyeast
« on: May 05, 2017, 09:23:00 AM »
There is only one thing that determines if a strain is year round...demand.  It may seem like a lot of homebrewers like a particular strain and still not be enough to make it commercially viable.

That must be why 1450 is always available! ;)

21
General Homebrew Discussion / Re: Blonde Ale Gone Wrong
« on: May 05, 2017, 09:19:00 AM »
With the addition of the cinnamon and the vanilla beans in a secondary, you may have a contamination, as Denny says or it could be as Dave says, an underpitch or early racking issue... interestingly, Mitch Steele also noted:

"The other contributor to Acetaldehyde in beer is excessive aging on yeast. As the yeast cells stress, and eventually die, they can lyse (burst) and release AA from the cell interior into the beer. This happens a lot with big, high alcohol beers, because often they have trouble getting to the end fermentation, so the brewers prolong the fermentation time on the yeast-a consequence is that the yeast cells can die and release AA."

Not likely your problem here, but worthy of noting to a newer brewer.  These things can slip in to the process in so many ways.  And it could be an unusual flavor compound resulting from the particular cinnamon and vanilla combination (though I don't think that would result in the green apple flavor issue).

Don't be discouraged is the main point and brew more beer is the second point.  You will soon get into a pattern of improvement with each new beer.

22
Yeast and Fermentation / Re: Cell density of top cropped yeast
« on: May 05, 2017, 03:53:04 AM »
That's why I typically see a repitch from top cropping in the suggested 50 to 150 ml range...I don't think exact cell counts are a concern - it's okay just to be in the ball park, since most of us don't have hemocytometers to do a proper count!  Best of luck with the top cropping - I'm sure it will work out fine.

23
General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: May 05, 2017, 03:40:49 AM »
Yea, I couldn't print labels yet for the finals, so it must be in transition still.

24
Ingredients / Re: Brewtan B
« on: May 04, 2017, 02:25:59 PM »
Yeah, Joe said distribution could start shortly after NHC, if everything stays on track.

25
General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: May 04, 2017, 02:22:37 PM »
Congrats to you all for some great entries.  As is sometimes the case, I advanced with a 37 for a light lager in second place and lost out in miniBos with a 39.5 on a Czech Dark Lager.  But I know the competition was steep in light of the winners in my region (perennial high placers in NHC), so that is perfectly fine.  My third entry must not have held up very well - it got an 18, so something bad developed as it sat at the competition-end for about 8 weeks.  No complaints here, though - everybody had the same situation. 


26
Ingredients / Re: Brewtan B
« on: May 04, 2017, 11:14:21 AM »
Joe F had some packets of BTB at the Chicago regional for the NHC - so I think I should be able to make that packet last through the release date here in the U.S.  Now let's hope it's not released on an exclusive basis through InBev outlets in captive clone kits only!!!

27
Yeast and Fermentation / Re: Wired opaque fermentation
« on: May 04, 2017, 11:07:09 AM »
Primary ferment in buckets or stainless and you save yourself the visual agony!  But hey, welcome back to the hobby.  Its popularity may be peaking, just like craft beer enthusiasm seems to be doing.

28
General Homebrew Discussion / Re: Cold packing a yeast starter?
« on: May 04, 2017, 10:56:41 AM »
That seals it for me - no canning of wort for me.

29
General Homebrew Discussion / Re: It Continues...
« on: May 04, 2017, 10:52:47 AM »
Hopefully that's the beneficial effect of the conglomeration on the Homebrew side and no negative effects occur.  I can live with that, since I typically don't stick with specific recipes from others any more for styles - just tweak from what I've done in the past and try to "taste it through in my head" before brewing.  Just don't mess with my supply chain!

30
General Homebrew Discussion / Re: Cold packing a yeast starter?
« on: May 03, 2017, 10:36:24 AM »
I'm no microbiologist, but I've always read and been told that unless you pressure can it you run the risk of botulism.  Now, a lot of people will say they've been doing it without pressure canning for years and had no problems.  But it makes you think they should have added the word "yet  A pressure canner will get to 250F which is hot enough to kill botulinum in a few minutes.  At 212 (regular boiling method like you propose) it will take 7-11 hours of boiling to kill them.  http://www.themadfermentationist.com/2014/11/pressure-canning-starter-wort.html

Read the last section here...http://byo.com/stories/issue/item/434-canning-yeast-starters



That is a scary risk.  I think the NB product of pre-canned wort for starters is better insurance for me, or better yet, just boil up some DME each time I make a starter or just pull some wort at the end of the boil and chill and start with that as a starter with a later in the day pitch...

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