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Messages - ynotbrusum

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16
Ingredients / Campden Dosage for Fruit in Beer
« on: July 05, 2017, 01:12:37 PM »
I have a third iteration (3rd year in a row) started on a Blackberry Bretted Saison.  The Saison will receive post-fermentation a few pounds of fresh blackberries and a not yet determined brett strain.  I want to dose the blackberries with some Campden tablets or powdered Potassium Metabisulfite or Sodium Metabisulfate.  I don't know for sure how many pounds of Blackberries I will receive next month (my brother in-law has a patch growing wild behind his property, so I have had 12 pounds in the first year and about 8 pounds last year, the second year).  My question is how does one dose the fruit on a per pound basis.  The first two iterations were not dosed at all, but I want to better control the Brett character and hope to eliminate other wild yeasts or bacteria...  Is it possible that a dosing table exists out there among the sour/mixed fermentation beer/mead/cider community? Also, how long does it take to eliminate the unwanted bugs to become safe to add the Brett strain?  Thanks in advance for any suggestions on this.

17
All Grain Brewing / Re: low gravity batch sparge question
« on: June 29, 2017, 02:12:03 PM »
The ease of batch sparging allows you to run off what you mash and then determine how much more wort you want to collect and simply add that amount as the batch sparge to the mash and run that off.  Easy Peasy.  If you know your boil off rate, you should be set.

18
General Homebrew Discussion / Re: Iodophor question
« on: June 28, 2017, 12:05:48 PM »
On another note, if you wear rings or other jewelry that might come in contact with the Iodophor, the metals in an item may react in a discoloration of the item, depending on its composition and the level of dilution.  No harm to the wearer, I should think, but it is worth noting, if you simply want to remove the ring or other jewelry that you typically wear to avoid any discoloration issues.

19
I met you briefly in the social club during the short Forum meet up (that was going on while Blichmann prizes were being announced) - Toby had a great beer to share, as always; it was brief compared to other years, but your recap shows how busy things were up in MN.  Your group of marauders were clearly noticed while you folks were out and about!  (My wife and I were at Brits near your table at dinner on Thursday (?)and vicariously enjoyed the goings on).  I was serving beer with the Urban Knaves of Grain on Club night, but the pouring was rotated, so everyone had a chance to partake from other clubs' offerings.  A great time, indeed.

20
Just reporting what I heard.  Of course she triple decocts, if that does anything enzymatically...not saying that it would, as far as I know. 

As to the pedio, that would not be outside the realm of possibility, based on the condition of the sweatshirt on the guy stirring the open batch on the one slide she showed!

21
General Homebrew Discussion / Re: Making Vienna water from what I got
« on: June 21, 2017, 03:21:56 PM »
My system generates about 9 gallons per day, so I collect 15 gallons for my 10 gallon batches in two days.  Even if yours is slower, it couldn't take more than a week to collect what you need, right?  Just get those buckets ready and have a go at it!

22
General Homebrew Discussion / Re: Making Vienna water from what I got
« on: June 21, 2017, 02:28:51 PM »
Also a Glacier Water Refill station appears to be the cheapest option for the 10 gallons of R/O water I will need. Does anyone have any reason not to take this approach? My R/O system will empty after about 3.5 gallons.

Other than  cost?  You can collect the water in a bucket over time by draining the RO tank 3 times and not pay a dime for store bought equivalents (assuming your RO system produces about 3.5 gallons in a reasonable time period, why not do that?)

23
At NHC 2017, Annie Johnson said that her PU recipe shot for a 4.7 to 4.9 mash pH.  A lot lower than most of us have done in the past.  Just FWIW...and YMMV, of course.  She said she took RO water and cut it about half with distilled water (if my foggy brain got that right on Saturday morning!)

24
General Homebrew Discussion / Re: HBC
« on: June 20, 2017, 11:15:54 AM »
I met up with a few folks at the meet and greet, but with the big giveaway also happening at that point, I think I didn't see most forum members - then I headed to the rest of the expo and the awards ceremony, which started late anyway....

25
I think another factor that wasn't mentioned applies here - namely the ABV of the craft beers has increased (ABV creep).  When I visited a local brewery's tap room recently for a club social event, the small brewery sold more small pours, along with fewer pint beers consumed by each attendee.  You simply can't drink as many of the larger ABV offerings in a setting, so you either order taster samples or fewer pint beers (along with many water glasses in between beers).  That illustrates a shift in beer consumption among all demographics - especially among those who are driving vehicles to the event, which is a good thing.

Oddly, the brewery that hosted the event was originally established as a "session beer brewery"...sadly, only one offering on the menu of 10+ beers was a 4% range ABV beer; all others were 6-7% ABV.

26
General Homebrew Discussion / Re: Chlorine/Chloramine in rinse water?
« on: June 12, 2017, 04:13:51 AM »
My thought is that if you can smell it in the water, it is a concern.  Since a Camden tablet will rid you of the problem, I would rinse the bottles with treated water - or simply treat the sanitizer water, if no rinse is used.

27
Yeast and Fermentation / Re: Premature Fermaculation!
« on: June 10, 2017, 05:13:03 AM »
If you primed the batch and then took the reading, it seems that the reading would be "high" by the priming sugar addition.  Also - are you reading with a properly calibrated hydrometer or with a refractometer?

Forgive me if you already accounted for all of those aspects, I couldn't tell from the narrative.

28
Ingredients / Re: one german noble hop
« on: June 07, 2017, 06:59:39 PM »
I voted HM, but truth be told, I am a huge German Magnum fan for bittering.  And I often have no hops added beyond that (though I further admit that flameout Hallertau additions are often part of my routine in this process).

29
All Grain Brewing / Re: Imperial Pilsner Dilution...
« on: June 07, 2017, 06:51:25 PM »
That's for sure.  I purge all kegs with sanitizer now as standard practice after cleaning and rinsing - it also acts as a pressure test to make sure the kegs hold pressure while stored and I use the CO2 in the stored keg to blow out the O2 in my sanitized racking tubing when I hook up the QDC for racking from the fermenter (whether from the fermenting vessel's valve or by racking cane, if none).

Great process!  Thanks for all the input!

Also consider making a jumper line of tubing of out post to out post (QCD out on both) to sanitize multiple kegs in a row, filling from the purged keg to the next keg in succession and then to a five gallon bucket at the end of the line...

30
Say what you want - you guys stand up and talk about criticism (BTB haters gonna hate). I agree with Denny - sometimes pragmatic and experiential results, while not compiled in compliance with strict scientific standards, can give meaningful results... keep up the good work.


And... remember Mark Twain's statement:  there are lies, damn lies, and statistics.  Sometimes just trying it out for yourself is a valid approach despite being unable to "prove" anything.

Of course I am admittedly in the corner of BTB...I just like the beers I make using it.  Experience based, not science, but enough to satisfy me.

Thanks for the open dialogue.

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