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Messages - ynotbrusum

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16
I have found this to be true since going to whole house RO with a TDS meter and Brunwater software.  I like to make the water fit the beer style these days.  Maybe it's all in my head, but then it's in the heads of a whole lot of others, too!

17
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: May 17, 2015, 07:20:04 PM »
Glad you liked it To y.  Yes, I think some Amarillo in the dry hop might improve it... But I better ask Denny first!  I can't claim any credit on the recipe, just the "cloning".  It is a favorite for a business partner of mine, so I make it a couple times a year.  Thankfully, Denny made the first several batches to tweak the recipe!  I just made it per the suggested guidelines - but my cooler was white!

18
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: May 17, 2015, 12:07:10 PM »


Brewer: Drew Sauser - cascades runner

Category - 11C (2008) Northern English Brown Ale

Bottle Inspection:  nice fill to mid neck, Grand Teton Brewing cap

Aroma: nice caramel notes; fruity esters - Apple and pear notes slight to very low; slight hop earthiness in the background, very low but detectable; no diacetyl 10/12

Appearance: reddish brown, brilliant clarity, rich and lasting off-white to light tan head - dense and persistent, shrinking to about 3/8ths inch with tight small bubbles 3/3

Flavor: Very malty early, light caramel notes found; fairly well balanced hops to malts; bitterness clearly present but holding firmly in the background and helping with the dry finish then giving way to the malts to let them shine through in the aftertaste - definitely to style in this regard; minimal fruity esters, no diacetyl, fully attenuated 18/20

Mouthfeel:  medium body, dry aftertaste, but enough lingering malt to urge another sip; lightly creamy, no alcohol warmth or astringency, slight prickly sensation from carbonation - well carbonated no carbonic bite 5/5

Overall Impression: a very good example of the style - enjoyable drink that would go well with a steak and garlic mashed potatoes or shepherds pie. No flaws in this beer.  Congratulations and please post the recipe, including yeast used.  This is the highest score I have ever given for a beer I have judged.  Technical merit is highly accomplished without any suggestions for improvement. 9/10

Total: 45/50

Comments - wow that is good.

19
All Grain Brewing / Re: Making it smooth
« on: May 15, 2015, 11:57:26 AM »
I have tasted some decent dry stouts and some have a slight sour flavor, but many do not.  I made one non-soured, but with the Gordon Strong recommended late mash addition dark malts and adjusted the mash strike water for leaving them out per Brunwater.  I was favorably impressed with the result and sent it to Toby for one of the swap beers. (See the beer swap thread).  He said it was pretty good and that comports with those who have tried it at my garage.  Some of that Guiness mystique may be nitrogen based effects, I believe.  To me Guiness is a bit more watery than many dry stouts that are homebrewer and mashed at a higher temperature.  That could just be my palate preference, of course.

20
General Homebrew Discussion / Re: Express Brewing
« on: May 13, 2015, 06:35:32 PM »
Nice article, Drew.  For the IPA, couldn't you do a whipping siphon hop tincture in lieu of dry hopping (as mentioned on page 75 of the Experimtal Homebrewing book) or use a draft infuser in a keg to keg transfer (page 77).  If one has the equipment, why not, right?

21
Ultimately at the homebrew level, however, it really does come down to trying things and keeping what works for you.  Anecdotal, yes, but when I review things with my daughter (PhD candidate in microbiology), she often states that my conclusion is sound and then says why.  She marvels at how accurate many homebrewer conclusions are, even though the scientific reason differs from what the homebrewer thinks is the reason for the conclusion.  So, as long as the train gets to the station on time, it doesn't always matter what track you are on!

Good discussion, fellows.  My science is not strong enough to understand the specifics, but I think I get the general ideas.  And for that I am grateful for the discussion.

22
All Grain Brewing / Re: Third trip around the sun with a Solera
« on: May 12, 2015, 10:54:10 AM »
You have a point, but I have heard that others have had success with slowing the evaporation with no ill effects.  Maybe keep the hogshead uncovered?

23
General Homebrew Discussion / Re: Oxygenating Wort
« on: May 12, 2015, 10:47:37 AM »
I use a stir stick on a cordless drill at high speed, but my neighbor uses a simple sanitized kitchen whisk and froths it up pretty good.

24
Yeast and Fermentation / Re: Just say "no" to yeast rinsing
« on: May 11, 2015, 07:31:38 PM »
Gotcha, Mark.

And 150 to 200 ml of relatively fresh slurry is enough to pitch directly into around a 10 gallon batch, if I recall correctly.  At least that is in the neighborhood of where I am at for ales - a bit more for lagers, perhaps.  I go to Mr. Malty based on my gravity and figure out what I need to pitch, but I try to avoid the monstrous pitch for the reason stated above.

25
All Grain Brewing / Third trip around the sun with a Solera
« on: May 11, 2015, 07:16:02 PM »
So I am in my third year doing a 5 gallon oak barrel Solera project.  I added some tart cherry wine base to my barrel last winter and popped in the whole cherries on some left over Flanders that was in a glass carboy and hit it with another pack of Brett Brux.  Wow, what a tart bomb.  So, I blended the wood aged (half gallon) with the tart bomb (about a gallon) and about 3 and a half gallons of fresh Flanders Red (from January).  Pretty light and restrained - much more balanced.

Happy with the results for just a wild stab in the dark.  I think I may wrap the barrel in plastic food wrap to keep it from evaporating so much.  Otherwise, I will soon be on to a summer Flanders for fall mixing.

26
And welcome to the forum!  There are some really great guys and gals here who are surprisingly helpful and pleasant.  Not a lot of forum flaming happening, which is appreciated by all.  Post questions, regardless of whether you think that they are too simple or not.  There is a ton of reference materials out there that are cited here all the time, too.

27
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: May 11, 2015, 06:43:40 PM »
https://www.dropbox.com/s/dljfetc6jh0h1tz/IMG_0573.JPG?dl=0

Here's my first review - a Saison from Cascadesrunner:

Brewer: Drew Sauser (Cascadesrunner)

Category: 16 /Subcategory: C  - Saison

Bottle Inspection:  Appropriate Fill (Bomber - 22 oz.  Thanks!)

Aroma:  Fruity and slightly bready initially, mild earthiness in hop aroma; fruit is pear-like and slightly orange to tangerine rind with mild pepper as it warms.  No diacetyl.  9/12

Appearance:  Persistent off-white and rocky head; pale orange color; slightly hazy but fairly clear on initial pour; second pour was a bit more hazy so it must have settle out some in the week or so that passed from when received and refrigerated.  Not a problem there, however. 3/3

Flavor:  Soft malt character; fully attenuated to achieve profile expected in flavors present from the yeast; fruity and peppery; malt dominates the balance over any hop detected, which was simply earthy; very mildly sour like some wheat malts produce or perhaps simply the yeast selected in that respect.  No diacetyl. Clean refreshing finish; good grain selection as pils malt breadiness is evident with likely munich or Vienna balancing some as well. 16/20

Mouthfeel:  Effervescent carbonation early, but no carbonic bite; medium body, no alcohol warmth - the absence of which is appreciated in all respects.  Dry finish as expected.  Slight acidity from mild sourness is prickly mid-palate, but not distracting.  3/5

Overall Impression:  A very good example of the style.  Not a DuPont-like saison, rather milder and restrained funk - but all good on that count. A truly enjoyable beer that would go well with salmon grilled on the plank with a fresh garden salad with mild red onion, vinaigrette dressing and garlic croutons.  Fermentation was handled well - you could go warmer if you want to increase the esters and phenolics a bit, but the fermentation profile utilized here restrained the extreme flavors that can arise in this style, which worked well, if youintended to do that.  All in all, a well done, solid beer.  It would sell!  Cheers.  8/10

Total Score 39/50




28
Most of the Brewers here have used immersion chillers.  That way the copper goes into the hot wort and the hot wort is not running through any tubing.  This would involve a coil of copper and a cold water source.  If water use is an issue, you can use a small amount of water in an ice bath and recirculate it with a small inexpensive pump that would push the cold water from the ice bath through the copper chiller and back to the source ice bath.  You might have to keep adding ice to the ice bath as it melts from the return water, but it is do-able.  I did this in the winter in the Midwest, not to save water as much as to eliminate icing up my driveway in the coldest months of the winter.  The longer the  copper coil, the better on that aspect.  Good luck!

29
General Homebrew Discussion / Re: NOOOOO - NHC disaster
« on: May 11, 2015, 10:52:03 AM »
That tops any leaking keg problems I have encountered, and I have had several heartbreaks on this front from leaking kegs.  Now I check just about everything - repeatedly (OCD-like at this point).  Leaks can happen despite all best efforts.  I feel your pain - almost, but not quite as much as you do.

30
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: May 10, 2015, 06:56:47 PM »
Decided to use the shiny new 2015 guidelines for this one (although they really didn't change much for this style other than category).

Brewer: Jerry Hodge (ynotbrusum)
Beer: Dry Stout
Style: Irish Stout (15B - 2015 Guidelines)

Bottle Inspection:  Mr. Beer 0.5L, no sediment   

Aroma: Moderate coffee with low chocolate.  Very low dark fruit (cherry).  No diacetyl or hop aroma detected.  A hint of vanilla as it warms more. 10/12

Appearance: Black with slight ruby tint at the edges.  Practically opaque with a one finger tan head with moderate retention.  Lots of fine bubbles with creamy lacing. 3/3

Flavor: Moderate dark roast coffee with just the right touch of roasty bitterness to balance the very faint chocolatey sweetness.  Moderate-low dark bread crust mid-palate.  No hop flavor to speak of.  Well balanced with a roasty finish that lingers only a second. 17/20

Mouthfeel: Medium-full bodied with moderate carbonation (higher in the mouthfeel than appearance).  Lightly dry in the finish but not astringent.  No diacetyl slickness.  Only the barest hint of alcohol warmth. 5/5

Overall Impression: Excellent beer! I think it maybe lost a touch of carbonation in transit since the head wasn't quite as thick as I would have liked, but I expect the transportation of the PET bottles probably has everything to do with that. 8/10


Total Score: 43/50



Thanks for the comments and I am glad you liked the stout.  I was out of town the last few days, so I will be getting to the judging of the beers I received later this week from Cascadesrunner!

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