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Messages - ynotbrusum

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226
Derailing threads is a sign of my ADHD...wait, what was that?

227
wait, what the heck is happening with bananas?

The types of banana are very limited and once the gene pool gets down to one type (that everyone recognizes here in the US), it will be endangered and risks being wiped out, evidently.

Peter beat me to it - yeah, what he said.

228
Just noticed this post - don't sweat it, jtruther, that mistake is a common one.  That is in part why Sean Terrill developed the calculator.  For what it is worth, I always double check finishing gravities with a calibrated hydrometer - that is, when I care to measure it (once you get your system dialed in and use Beersmith or other recipe spreadsheet, along with Brunwater for water additions, you can use less of the measuring devices - though I still like a refractometer for determining OG).

Welcome to the forum and enjoy that first Grainfather beer!

229
All Grain Brewing / Re: Tropical Stout
« on: January 11, 2017, 03:06:40 PM »
Yes, the update is that it won the club competition and was consumed by a fair number of "beer" people.  The molasses was noticeable, but not described as such by tasters until I let them know after the fact that it was present; at which point many said something to the effect that - "I was wondering what that flavor was that I was picking up!).  The lactose seemed to be well placed and I suggest that S-23 is a fine lager yeast for this style, as I also suspect that 34/70 or S-189 would be.

The beer didn't last that long, so I can't speak to its ability to hold up or age well; I just note that the commercial styles that were served at our club's tech session for introducing the style were very oxidized and the sweetness was cloying to me.  I suspect that a fair amount of "shelf time" and transportation degradation were involved with those.

230
All Grain Brewing / Re: Glass Disaster
« on: January 10, 2017, 03:19:39 PM »
No one except the OP will want to hear my opinions on glass vs. plastic.

Yes, glass is dangerous, and you need to be very careful with it.  However, plastics *can* at times harbor wild yeast and bacteria that can give your beers a "house flavor" that glass will not do.  Plastics are also oxygen permeable and for any long term aging, you can taste the effects of oxidation.  If always doing quick batches, this is less likely, but if keeping in there for a couple of months, you might pick up premature oxidized flavors.

There are certainly advantages and disadvantages of each.  Personally, I am interested in making the best beer possible.  As such, I use only glass.  For me, glass is worth the risks, and I am very careful with it.  I suppose at some point I could even seek out stainless steel carboys, as that would work even better, albeit you cannot see through the sides of stainless obviously, so that's a downside of that.

We all need to make up our own minds and do what we think is best for us and the risks we want to take.

I haven't read all the other posts but just gonna say at this level there isn't going to be any difference in quality of beer between plastic and glass except for the instances where you are aging the beer long term. In that case I do agree glass is slightly superior but only slightly. If you think there is no ingress on the rubber bunch and air lock on glass carboys you haven't really thought this through.

Glass fermenter use is limited to sours for me.

231
My unpopular brewing opinion is that I like bmc's just as much as craft brew.  I think nothing of drinking a keyster while brewing an double IPA.  I'm not a beer snob, I enjoy the high points of all beers, and I don't dog folks who drink bmc's.

While I don't enjoy NAILs, I learned long ago not to judge people based on what they like to drink.

Amen.  One likes what one likes, my only issue is with anyone who will not try something new!  Like saying "I don't like vegetables"...really, all vegetables regardless of how they are presented????  How can you know, if you haven't tried them served a new way?

232
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: January 09, 2017, 07:29:55 PM »
Nice blog post on trub separation.  I wonder where hot break skimming and use of a filter screen or falsebottom in the boil kettle would fall in terms of the degree of benefits to retaining less trub.

233
Yeast and Fermentation / Re: Safale US 05 fermentation length
« on: January 07, 2017, 04:42:19 AM »
agitation will release some of the residual CO2 remaining in the beer from fermentation.

This ^^^.  I have seen some tremendous off gassing after moving a carboy (especially if combined with a temperature change).

234
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: January 06, 2017, 07:21:57 PM »
Quote from: beersk link=topic=27965.msg372524#msg372524 date=
[/quote
It only seems worth it to do this if you can close transfer though. Some people don't have this ability unfortunately, mainly those who ferment in buckets and use an auto siphon to transfer. Am I missing something?

I know this is late in response to the question, but they make a stainless splicer that is barbed on both sides to use as a reducer - mine goes from 1/2 inch to 5/16 standard beer line here's one that goes 3/8 to 1/4 as an example:

http://www.homebrewing.org/Stainless-Steel-Splicer-14-X-38_p_3993.html

235
I had the assistance of my son, daughter and son in law on a lager brewed over the holidays.  Mind you these people are a CPA, Microbio PhD candidate, and 4th year Medical student, respectively.  They were extremely interested in the LoDO techniques I was using and the additives, but I emphasized that they were not essential to a beginning brewer (the med student has one homebrew presently in his primary fermenter).  Even so, I probably should have focused more on the all grain process more than getting into the LoDO aspects so quickly.  They appreciated my passion in any event, so hopefully they took that away as the most significant thing from that day.

And they are stuck with me in any event....


236
My wife says this about me:  don't always explain the answer, just give it.  When talking with Homebrewers I tend to think that everyone wants to "swim in the deep waters"; I tend to forget that the casual homebrewer and new guy just want to know what to do in a situation, not so much the why.....

All levels are equally important to the hobby.  The new guys bring energy and the old guys bring stability and mentoring.  I resolve to be a more intentional, but not excessive mentor in 2017.

237
All Grain Brewing / Re: Excerpts from DeClerck's "A Textbook of Brewing"
« on: January 05, 2017, 02:53:15 PM »
I considered it, but then saw the Siebel price and thought that I would need special spousal dispensation to swing that price...but I am sure it is worth it to a pro!

238
All Grain Brewing / Re: Excerpts from DeClerck's "A Textbook of Brewing"
« on: January 05, 2017, 02:46:24 PM »
My guess is the copyright owner isn't too concerned with money considering the price of the Siebel editions. $75 for two nicely bound text books is a steal. Considering the small market for these books, Siebel wouldn't be able to offer it at this price if they had to pay a hefty license.

Especially true where the use is not for commercial gain, as here - why would anyone object (though I appreciate that the holder of the copyright, however loosely guarded, could object to photocopies)? 

Now the Kunze book through Siebel is pricey!

239
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: January 05, 2017, 02:16:22 PM »
Thanks, Bryan.  Great blog posts, too.  I have BTB and SMB, but haven't transitioned to the triple threat, but now you have me wondering about getting some ascorbic from the LHBS.

240
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: January 05, 2017, 01:54:00 PM »
So for the Narziss post, the Colour Malt referenced has no EBC number - any idea what it is? (Carafa or other blackish malt?)  Also, the Brumalt is listed at 35 EBC - is it a proprietary malt or just a crystal with 35 EBC?

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