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Messages - ynotbrusum

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241
General Homebrew Discussion / Re: WA area brewers!
« on: January 09, 2015, 12:36:00 PM »
You guys out west have all of the fun....but I definitely endorse the Experimental Homebrewing book by Drew and Denny.  As I read it, it sounded in my head like a written script extension from the NHC presentation, but with recipes!  Very good read.

242
General Homebrew Discussion / Re: Too cold to ferment?
« on: January 08, 2015, 06:06:14 PM »
I am just west of Chicago and I love to do lagers, so I have a bucket in a big foam sided bag cooler used in the summer with ice bottles for chilling, but now I add a simple thin film bucket heat wrap along with an external thermostat to dial in the temp.  I am presently heating at 62 for a d-rest on a lager.  It really is my favored time of the year to brew.

243
General Homebrew Discussion / Re: early Great Lakes present
« on: January 08, 2015, 05:51:56 PM »
I love to take in a brewery tour when I can.  Especially if the guide is knowledgable and willing to talk a bit afterwards.

244
General Homebrew Discussion / Re: Sanitizer and Septic Systems
« on: January 06, 2015, 06:08:10 PM »
No bleach in my system - living on a septic for many years, there isn't much we put in there that has been thought through.  Yes we use septic friendly lighter detergents and soaps, so why push it with other things that are detrimental to bacteria?

245
General Homebrew Discussion / Re: Sanitizer and Septic Systems
« on: January 05, 2015, 08:38:28 PM »
I would not want those in my septic system, but they are probably relatively harmless at dilute levels recommended by Five Star.  Even so, I just pitch them out on the driveway or patio and they flow into the grass.  In winter it goes right into the yard.
On this episode of Brew Strong Jamil and John Palmer cover properly cleaning your brewing equipment. To help tackle the topic, Jon Herskovits of Five Star Chemicals joins the discussion to add insight about the right chemicals for the right job and how they affect your brewing, equipment and the environment.
http://thebrewingnetwork.com/shows/Brew-Strong/Brew-Strong-11-10-08-Cleaning

I've been using them with no problems and Jon from Five Star specifically addresses septic systems in this podcast.

Yes, I use them, as well, but especially as to PBW, I would avoid septic tank disposal, despite the claim that there is no harm at mfg. dilution levels.  But I add helpful bacteria regularly to my system just to be sure.  My septic tank guy recommends it so it doesn't require as frequent pumping as without.

246
General Homebrew Discussion / Re: Sanitizer and Septic Systems
« on: January 05, 2015, 05:23:23 PM »
I would not want those in my septic system, but they are probably relatively harmless at dilute levels recommended by Five Star.  Even so, I just pitch them out on the driveway or patio and they flow into the grass.  In winter it goes right into the yard.

247
General Homebrew Discussion / Re: Malt shortage ahead?
« on: January 05, 2015, 05:19:41 PM »
The point of the matter is that a shortage of US grains will cause Brewers to turn to the other sources, so while using European malts sounds like it would be unaffected, the U.S. Brewers who used to use the western US malt sources may jump into the other sourced markets causing (at minimum) a price increase for all malts.  I just ordered a sack of Weyermann Floor Malted Bohemian Pilsner malt, so I should have a fair amount for a couple months, when coupled with what I already have on hand.  But the true test will be as the 2013 grains are sold out....

248
General Homebrew Discussion / Malt shortage ahead?
« on: January 05, 2015, 05:53:39 AM »
I understand that the western states were quite wet this past fall and as a result the barley crops were adversely affected.  The major brewers and some craft brewers are locked in with delivery contracts, which I interpret to mean that any lack of availability may affect those smaller craft brewers and homebrewer suppliers who buy on the spot market.  Sounds like it might be similar to the hop shortage a few years back....anyone seeing price increases in their area?  Grain had seemed to be plentiful and cheap the last couple years, especially with  Avengard entering the U.S. market.  We may not be so lucky this year.

249
Yeast and Fermentation / Re: Conicals again
« on: December 28, 2014, 05:10:53 AM »
I do 10 gallon batches in my two 60 liter Spiedels, using the supplied valve - never a leak so far after dozens of batches...my only issue is lifting them out of my lager chest freezer - I need a hand from a friend with that.  I have the makings of a winch set up (using a deer hanging arrangement), but I never seem to get around to putting it together...too much brewing to do.

250
General Homebrew Discussion / Re: My Helles
« on: December 28, 2014, 04:28:53 AM »
I know this will open things to debate, but I have found that with a Helles that a decoction (even just one) brings out a better flavor than simply using Melanoiden malt to get some melanoiden richness.  Has anyone else found this to be the case?

251
General Homebrew Discussion / Re: Rest Mash and Mash Out
« on: December 28, 2014, 04:24:33 AM »
I agree that pH is the key here.  I have no problem batch sparging with over 190F water which will make the mash hit 170F.  Not necessary, of course, but like Jim, I have found good efficiencies going with the hot sparge.  Brunwater using an RO base allows me to avoid astringent faults.

252
General Homebrew Discussion / Re: My Helles
« on: December 25, 2014, 12:24:28 PM »
I've got a Pilsner at day 5 and going to start ramping up today.  Just curious, did you take hydrometer reading to confirm greater than 50% reading before ramping up at day 5?

253
General Homebrew Discussion / Re: My Helles
« on: December 25, 2014, 12:01:54 PM »
Well done, Ken.  How long did you lager it?  It looks really good.  I served one yesterday that was still a slight bit cloudy - but flavor was well received.

254
Ingredients / Re: Home malted pilsner
« on: December 23, 2014, 04:49:24 AM »
As long as you enjoyed the process, I would consider it a success!  Did you also grow the grain?

255
Yeast and Fermentation / Re: do you use dry yeast
« on: December 23, 2014, 04:41:31 AM »
I haven't made a starter with US-05, but I do rehydrate it for pitching.  I have noticed a shorter lag time when doing this (pitching in the low 60's F or lower).  I then allow a free rise to mid 60's for fermentation (using a thermowell and digital heating to stay at 66F or so).  Even so, with this yeast on some very clean ales, like a cream ale, I can detect some clove that is mildly distracting.

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