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Messages - ynotbrusum

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226
All Grain Brewing / Re: What FG should I be shooting for
« on: June 06, 2017, 02:29:40 PM »
By "yes", I meant that I agree with you.  Not being snarky.

227
All Grain Brewing / Re: Imperial Pilsner Dilution...
« on: June 06, 2017, 11:50:43 AM »
I think the dilution works best prior to fermentation, but I have no science behind that.  The IBUs would be different if you dilute, but try a dilution in a sample bottle sized serving under the process you propose and see if you like the result.  Kinda like blending beers, which I do with a Solera project I have going for a periodic Flanders Red. 

By blending at the small scale you can adjust the amount to your liking without committing the whole batch to the experiment.

Just my thoughts, so good luck.  Cheers.

228
All Grain Brewing / Re: What FG should I be shooting for
« on: June 06, 2017, 11:43:00 AM »
Folks will tell you about the Fast Ferment Test, which can give you a fairly quick determination that is batch specific for final gravity.  However, that requires pulling some of the wort off at the point of chilling, prior to fermentation.  My guess based on the recipe - and it is a complete WAG here - would be somewhere in the neighborhood of 1.010.  At this point simply let it ferment out and gravity test it at the end after activity subsides.  Done = 3 days with no change in gravity.

Good luck and welcome to the forum!  Cheers.

Actually my FFT is pulled off after yeast is pitched. This way it more accurately represents actual attenuation characteristics of the yeast used.

Just go ahead and pull a few hundred or so ml and put it on a stir plate, or if you don't have one a sanitized jar works, and then shake it every time you remember/walk by. In a day or 2 you should have a very close representation of your FG. Easy peasy.

Yes, I would take that to be before fermentation has taken hold with the batch....if the OP caught it quickly enough, he could grab the sample that same day as pitching.

229
All Grain Brewing / Re: What FG should I be shooting for
« on: June 05, 2017, 09:58:19 PM »
Folks will tell you about the Fast Ferment Test, which can give you a fairly quick determination that is batch specific for final gravity.  However, that requires pulling some of the wort off at the point of chilling, prior to fermentation.  My guess based on the recipe - and it is a complete WAG here - would be somewhere in the neighborhood of 1.010.  At this point simply let it ferment out and gravity test it at the end after activity subsides.  Done = 3 days with no change in gravity.

Good luck and welcome to the forum!  Cheers.

230
General Homebrew Discussion / Re: Craftmeister alkaline wash
« on: June 02, 2017, 09:24:48 PM »
I use all three of the Craftmeister products, but I don't overnight soak anymore.  I like the convenience of tossing a tablet in my homemade carboy cleaner (pump in a bucket with a copper pipe with holes in it to spray the surfaces and QDC lines for hooking up kegs) - a neighbor made it for me, but I will mix up a couple gallons at about 1/2 strength for use, also.  I tend to rinse things out well when emptied and pile them up and then do an assembly line of cleaning multiple carboys, kegs and the like on one occasion, so the cleaner goes pretty far.

I like Craftmeister because it works really well cold or hot and unlike PBW, it doesn't become a hard rock in the container over time.

231
General Homebrew Discussion / Re: Nagged About Brewing
« on: June 02, 2017, 11:18:31 AM »
Quit bragging!  LOL....

232
Well done.  Inch by inch!

233
Ingredients / Re: Essential German hops
« on: May 30, 2017, 07:46:44 PM »
I like exclusively Magnum for Bittering (generally FWH in my process), then Hallertauer, Hallertau Mittelfruh, Tettnanger, Spalt, Perle, and Saaz for flavor/late hop additions (typically at flameout, though occasionally at 10 minutes).  The Hallertauer hops have been really low in alpha acids recently (I seem to recall a few years back when they were consistently around 4-4.5% alpha acid).  Tettnanger seemed to head the other direction, oddly, as I had some 7%+ alpha last fall).

I have used Hallertauer as a lone hop, but it requires so much of it, that it can get pretty green in the wort.  Likewise, I will bitter a Czech Pilsner with all Saaz every once in a while - but run into the same issue, so I prefer a bit of Magnum for bittering, instead.

234
Beer Recipes / Re: Tropical Stouts
« on: May 26, 2017, 07:52:56 PM »
I won a club competition using S-23 and fermented it in the high 50's early with a finish in the high 60's.

235
All Grain Brewing / Re: Understanding Diastatic power
« on: May 26, 2017, 07:47:21 PM »
Is that only 1 packet of dry yeast for this 10 gallon batch?

236
All Grain Brewing / Re: Are grain bits in boil kettle a problem?
« on: May 26, 2017, 03:43:27 PM »
Agreed - no problem with a few bits of grain.  But, if you want to easily filter them out, you can use a simple food strainer (also sometimes called a soup strainer) to easily scoop out the bits that are in the boil kettle:

https://www.alibaba.com/product-detail/Multifunctional-FDA-CIQ-Iron-stainless-steel_60344273743.html?s=p


237
Equipment and Software / Re: Blichmann Pump
« on: May 25, 2017, 08:38:59 PM »
I hope at NHC we will be able to hear the pump operate.  Oddly, that is what could be a make or break for me, because the small DC pump that is available is incredibly quiet...and I may opt for the more quiet of the two, (but the Blichmann features are definitely impressive - especially being "splash resistant" and easily broken down for deep cleaning).

238
General Homebrew Discussion / Re: Brewing Dream
« on: May 25, 2017, 07:08:31 PM »
Don't worry - and for what it is worth, the best homebrewer I know uses DME in his RIS batches - he plans on it to get the batch right due to mash tun limitations.  And I can attest to his award winning beers...they are fantastic.  I won't give away his name, but he is an "AllStar".  So don't be afraid to use your DME on an "allgrain" batch.

Cheers!

239
All Grain Brewing / Re: Water Question
« on: May 25, 2017, 06:16:34 PM »
The price per gallon varies greatly from dispenser to dispenser - but the best price is from units that dispense into your own container (as with many things, the container/packaging is often the most costly component).  My local grocery store (chain) had it for $.29 a gallon at one time, but it kept creeping up and when it went over $.65 a gallon, I went with a home RO system and haven't regretted it.  I can collect 9 gallons a day and I simply keep it in 5 gallon water jugs until I am ready to use it.  Then on the day of brewing, I treat according to Brun Water and my beers have been the better for it.

YMMV - good luck and Cheers to your move to better water (and hopefully better beer!)

240
I enjoyed it, as usual, Denny.  I also reviewed some of the posted links relating to the whole craft beer scene and I found those to be very interesting and insightful.  The effects of the large conglomerate acquisitions are rippling through the industry as each brewery is acquired.  Battles for taps and shelf space continue to be waged daily (with market power making it a pretty unfair fight in favor of the big guys); I hope the little guys can hold out, but I think Drew may be onto something in terms of a shift in paradigm away from the mid-sized brewers...and the analogy to restaurant lifecycles and their geographic markets/marketing seems very likely to become the case for craft brewing (however that may ultimately be defined).

Keep up the good work!

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