Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - ynotbrusum

Pages: 1 ... 15 16 [17] 18 19 ... 125
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: May 01, 2015, 04:10:18 AM »
Man, I feel like I was a piker with what I sent...only one local brew - Zombie Dust from Three Floyds.

General Homebrew Discussion / Re: almost a lost year brewing
« on: April 29, 2015, 02:15:27 PM »
For what it is worth, I found that my Abbaye ale yeast beer improves with aging...a few months is not out of the question, but given your situation and bad experiences just save a few bottles for aging and go ahead and drink it young.  Cheers dude!

All Grain Brewing / Re: Saison attempt
« on: April 28, 2015, 08:18:55 PM »
Did a blackberry Bretted Saison last fall and kept the dregs though the winter in a separate bucket 2 gallons or less.  The straight up was good, but the dregs were wayyyy better.  Pitched the Brett onto fully fermented saison after adding 6 lbs of Blackberry to the primary.  Racked off after 4 months, dregs were at 6 months when tasted.  YMMV....

General Homebrew Discussion / Re: Septic Systems and Brewing
« on: April 28, 2015, 08:11:49 PM »
Divers get paid good money but really.....

General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: April 28, 2015, 08:04:29 PM »
Thanks, Toby.  Yes, it is probably more of a bohemian Pilsner, but my IBUs  crept up to where I called it a German Pilsner, because I used Hersbrucker, IIRC.  Glad you liked it, though.

Yeast and Fermentation / Re: Bulk or bottle aging?
« on: April 28, 2015, 04:35:10 AM »
I waxed a batch of Dubbel about five years ago - it was Tomme Arthur's recipe using raisins.  It has held up remarkably well FWIW.  I should think that the wax helps inhibit oxidative effects...they were bottled from the keg using a beer gun and purged each bottle well with CO2 as I went.  Then again a little sherry note has developed over time and thankfully so....YMMV of course.  Most of my beers are kegged anymore so I bulk age for the bulk of my beers and transfer from primary under a blanket of CO2 at that.

All Grain Brewing / Re: Saison attempt
« on: April 28, 2015, 04:25:51 AM »
I hardly recognize Drew without his lab coat and cap....three guys that are pretty big hitters in our corner of this world.  And amazingly approachable at last summer's NHC.  Wish I could go to SD this year, but alas, time is tough to come by as it is....

General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: April 28, 2015, 04:19:00 AM »
Dunked is one of my favorite styles, Jim.  The caramel could be from the 20L* Munich and the ester could be from the yeast, if it is slight.  Maybe try a Munich 10L* along with a slow drop to rock the yeast to sleep?  That should limit both of those aspects a bit...but that sounds like it was a darn tasty beer.

Yeast and Fermentation / Re: Bulk or bottle aging?
« on: April 27, 2015, 07:31:40 PM »
What about oxygen scavenging caps and waxed bottles?  ;)

Yeast and Fermentation / Re: WLP001 fermented at lager temps?
« on: April 27, 2015, 07:21:27 PM »
Being an MC1R I appreciate the example.  But maybe with age, the mutation becomes not so pronounced (like the gray hair and gray beard I now sport....)  Just kidding about the analogy, but I have gone away from US-05 as my "go to" yeast because whenever I repitched, I got mixed results and a lack of consistency.  So most recently I used the liquid form of the yeast without experiencing the off flavor issue at cooler temps and on repitch.  This could be anecdotal and caused by something in my brewing and fementing process, but I just don't trust US-05 on a repitch or when fermented cold.

All Grain Brewing / Re: 100% pils malt. Too light?
« on: April 25, 2015, 05:48:12 AM »
I almost never go 100 percent Pilsner malt unless decocting.  I will do 16 pounds of Pilsner 1 pound of Carafoam and then decoct for a helles, but my run of the mill lagers use a pound of Munich and sometimes Melanoiden - up to a half pound - but those are 10 gallon batches.

Yeast and Fermentation / Re: WLP001 fermented at lager temps?
« on: April 24, 2015, 11:40:22 AM »
Even just wrapping it in blankets will help here - surprisingly my lagers have worked out when late winter/early spring temps cause the garage chest to stay below 45, but the fermenters were wrapped to preserve the heat from fermentation to get the beer up to near 50 (per thermowell).  When really cold, I added a heat wrap, but that isn't a great idea with some lager yeasts I have found. You should be fine if you can prevent big swings in temperature.

All Grain Brewing / Re: water to grain ratio for mashing
« on: April 24, 2015, 11:31:12 AM »
For simplicity, I have gone to standard equal water volumes then adjusted post mash by adding sparge water to the mash before Vorlauf based on the amount of grain and assuming a .125 gallon per pound of grain absorption to get to a "close enough" to equal runoff in the two runs.  Maybe unnecessary per Denny, but done by choice since a routine is helpful...ymmv.

If I have a monster grain bill, I will improvise and do a batch/fly-like sparge by starting the run and adding the rest of the water water slowly  to the second sparge as it is draining, before it gets to a "dry grain bed".  A rarity but it worked fine enough and pH didn't suffer with all of the water being treated per Brunwater.

I have a three keg system with an elevated HLT, so I can do this relatively easily without a pump and cracking the HLT drain valve slightly open, rather than full bore.

At the BIAB level, I have not really worried about it and just mash pretty thin. (Though my BIAB brewing is usually limited to mid-winter in house brewing when SWAMBO allows.)

All Grain Brewing / Re: First BIAB All-Grain Done
« on: April 24, 2015, 11:14:12 AM »
Thanks for the info, would have never associated the temps, time, and style that way. Still have so much to learn.

that's the fun part.

Well done, Jonathan.  As regular posters we sometimes just jump to the end answers on posts, forgetting that newer guys could use the fuller explanation.  And yes all grain allows for the greatest flexibility in brewing.  I have tried to explain this to friends who solely do extract brewing, but your simple yet succinct account is something that gets a lot across in a modest amount of words (and doesn't sound snobbish - which I risk when talking to my extract brew friends).

All Grain Brewing / Re: beating a herd of dead dry-hops
« on: April 24, 2015, 11:05:07 AM »
Pretty much like Denny - I will cold crash and then dry hop if I remember to do it, but don't sweat it if I dry hop warm then crash.  I cannot tell any difference in the hops that way, but what I do with my (Denny's) rye IPA, is I dry hop with an ounce of pellets divided between two stainless tea balls and leave the tea balls in for the whole shebang until the keg blows - it has been fine for me.  But a caveat - I have a bunch of visitors who drain kegs quickly, so it's not like the beer sticks around for more than a few weeks, typically.

And as always YMMV.  So statistics are probably like Mark Twain said least on this aspect!

Pages: 1 ... 15 16 [17] 18 19 ... 125