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Messages - ynotbrusum

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General Homebrew Discussion / Re: strange flavor after bottling
« on: April 15, 2016, 04:46:38 PM »
I agree that an iodophor solution is warranted on the tubing and fermenters to best avoid any prior or wild yeast - especially in warm months and when re-pitching ales.  I haven't had issues with the CO2 tubing, but it could happen.

212
I made one and loved it.  One of my regulars wants it every chance he gets!

213
General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: April 13, 2016, 07:57:07 PM »
I used Lyles golden syrup for years in a Boddington's style English Bitter.  I would always prime the keg with priming sugar and it had that nice dry finish, but nicely biscuity malt flavor for an edge of sweetness....loved that easy drinker and it sounds a lot like Phil's recipe.  And yes - what a great refreshment after work on a Friday or any day.

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General Homebrew Discussion / Re: strange flavor after bottling
« on: April 13, 2016, 07:47:51 PM »
A buddy of mine had a beer win in one comp a couple weeks after bottling from keg and then got a terrible score a couple weeks after that - he went back to compare a couple extra bottles and found that they were infected.  The culprit - a dirty QDC on the beer side used for the Beer Gun.

215
General Homebrew Discussion / Re: Brewing Salt/Water Related Question
« on: April 13, 2016, 07:39:31 PM »
And of course I had to question how much moisture is absorbed over time to alter the calculation...but let's not bring that up again....

216
General Homebrew Discussion / Re: Fruity aroma to a pale ale
« on: April 13, 2016, 04:29:03 AM »
Your hydrometer should be able to read to the thousandths - so 1.015 would be between 1.020 and 1.010, for example.  Be sure to get a simple one from your local Homebrew shop or through an online supply shop.  It is important to get stable readings for a few consecutive days to know that your beer is "done".  One fellow here on the forum says "don't tell the beer when it's supposed to be done - let it tell you when it's done."  Sage advice, indeed.

217
Yeast and Fermentation / Re: S-189
« on: April 12, 2016, 07:01:53 PM »
Got a kölsch going in the same chest now, so it is getting a d-rest with the Kölsch at 60-62F and both will be dropped back down and lagered at 32F for a bit.  Awaiting the sample with baited breath....

218
Yeast and Fermentation / Re: Yeast cake at bottom of primary
« on: April 12, 2016, 06:57:12 PM »
One more thing - be sure to write what the yeast strain is and when it was harvested.  As you brew more often, you might have a few samples stored and the easy reference will be appreciated!

219
Yeast and Fermentation / Re: Methyl anthranilate (Grape Ester)
« on: April 12, 2016, 06:52:32 PM »
I judged a recent Vienna and Marzen category with another judge and in two beers we both noticed the grape issue and I suspected Munich malt as the culprit.

220
Yeast and Fermentation / Re: S-189
« on: April 07, 2016, 07:52:38 PM »
Does this one typically require a D-rest?

221
All Grain Brewing / Re: Brewing a Lager for the first time
« on: April 07, 2016, 07:39:57 PM »
As to the award winner - he swears by 2206 as his favorite lager yeast, even for bocks.  We joke that if you enter a bock you are just fighting over second and third, because he wins that often.

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General Homebrew Discussion / Re: Can't Decide What Brew Next
« on: April 07, 2016, 07:27:23 PM »
For an adjunct/lightener, I like flaked rice, only because some think the corn is DMS.

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General Homebrew Discussion / Re: Can't Decide What Brew Next
« on: April 07, 2016, 07:13:08 PM »
I'm really curious how a pale American lager might be if made with quality ingredients, as opposed to cheap ingredients.

I enjoy making them once in a while - they can be pretty good.  I just made one for a neighbor's graduation party - adults only, obviously.

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All Grain Brewing / Re: Brewing a Lager for the first time
« on: April 06, 2016, 04:00:13 PM »
I know award winning Brewers who chill lager wort down to mid-60's then pitch, wait for krausen to form, then lower down into the 50's for the balance of fermentation, then do a D-rest.  From there it is lowered a few degrees a day down to 32F for lagering.  Again, he wins awards with his lagers.  So you can make them in that manner, or do as noted above by starting below fermentation temperatures (which is what I do).  Sounds like an experiment for Marshall or Denny!

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Do the AHA Forum beer swaps count as dumping? :o

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