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Messages - ynotbrusum

Pages: 1 ... 167 168 [169] 170 171 ... 186
2521
Yeast and Fermentation / Re: Sort of a pole
« on: January 08, 2013, 02:50:31 AM »
I am Vince Clortho, key master of Gozer. Are you the gate keeper?

And, along the same lines, I always thought it was "Vinz Clortho" (or at least something like that)
Pretty sure it's "Vinnie Cilurzo" ;)

Now that is funny!

1 month for everything unless I am rushed by consumption demand.

2522
All Grain Brewing / Re: Fly Sparging
« on: January 08, 2013, 02:30:41 AM »
I get the thin layer on top of my mash, for sure.  It is like a thin layer of damp flour.  I stir my mash for a good long time at mash in and have always just assumed that it suspended the lightest particulate matter to the top.  I have never cut it, because I simply batch sparge (stirring again after adding the sparge water for the second run).

2523
General Homebrew Discussion / Re: CO2 scrubbing attempt
« on: January 06, 2013, 06:33:06 PM »
I mistakenly carbonated a keg one time putting the CO2 on the wrong post and it tasted "washed out".  That's a great way to describe it.  Now I use red o-rings on my "in" posts - problem solved.  Even better is to paint the rubber on the "in post" side of the keg as mentioned in Zymugy.

2524
General Homebrew Discussion / Re: cold break
« on: January 06, 2013, 05:50:43 PM »
I haven't had DMS problems, but for lighter beers, I mash for 90 minutes and boil a full 90.  I then immersion chill to about 55, then to the fermentation chamber to chill down the rest of the way for lagers (45F or so); ales get pitched around 55.  It takes almost a full hour for me to chill down a 10 gallon batch from boil to 55, using my well water (thankfully, the well water is cold), but I am below 70 degrees within 20 minutes.

2525
General Homebrew Discussion / Re: cold break
« on: January 04, 2013, 01:58:41 AM »
No pics, but next time I brew, I will try to remember to run off into a carboy for this purpose.  I typically ferment in 15 gallon plastic barrels, so you would only see the clarity in the streams flowing into the fermenter, which might be hard to capture well with a photo, but I will see.

2526
General Homebrew Discussion / Re: cold break
« on: January 02, 2013, 08:13:36 PM »
I have a false bottom on my brew kettle and I put the hose into a double mesh strainer on the output side going into the fermenter.  That, coupled with hop bags, really allows me to start out pretty clear and to get a good harvest of yeast after fermentation is completed.  Just a thought... ;)

Cheers!

2527
Yeast and Fermentation / Re: Berliner Weisse Question
« on: January 02, 2013, 03:47:38 AM »
So how quickly are you able to drink the BW doing it with the sour mash/lacto process first?

2528
General Homebrew Discussion / Re: Cold Steeping Dark Grains
« on: December 19, 2012, 02:57:57 AM »
I did the cold steep and even a cold steep with the cold steeped "wort" added at knockout.  It still has flavor, but it is muted, for sure.  But it works really well for a Schwarzbier or dark lager IMO.

2529
Yeast and Fermentation / Re: Berliner Weisse Question
« on: December 18, 2012, 02:59:52 AM »
I haven't tasted it yet, but ican pull a sample and test the pH and the taste.  I thought I would adjust at the end using lactic acid on this batch.  So you do two sequential lactobacillus starters and then mash at the 100-120f for how long before you then add yeast?  Also, no boil, I assume?

2530
Yeast and Fermentation / Re: S-189 Dry Lager Yeast from Fermentis
« on: December 18, 2012, 02:41:58 AM »
I'm not going to say anything bad about S-23, because it makes a fine beer if fermented cold (45-46F), but I am going to give S-189 a try based on this thread.  I have been using 34/70 and WLP 800 most recently with very good results.

Now to look for S-189....not everybody has it.

I fermented my S-23 beers in that range.  One of them was lagered for almost a year.  Still disgustingly fruity....

Never had that problem, interestingly.

2531
Yeast and Fermentation / Re: S-189 Dry Lager Yeast from Fermentis
« on: December 16, 2012, 05:02:17 PM »
I'm not going to say anything bad about S-23, because it makes a fine beer if fermented cold (45-46F), but I am going to give S-189 a try based on this thread.  I have been using 34/70 and WLP 800 most recently with very good results.

Now to look for S-189....not everybody has it.




2532
Yeast and Fermentation / Re: Berliner Weisse Question
« on: December 16, 2012, 04:56:52 PM »
Yeah, I listened to that talk from NHC about going with the Lactobacillus for 5 days and then adding the yeast, but my LHBS talked me into the Berliner Weisse WLP proprietary blend (since it was getting a little long in the tooth, he gave me all 3 of his vials for the price of one - so I pitched em all!)

Just wondering about the racking off the yeast part...

2533
I'm not sure how to gauge the "best"...I had a Weihenstaphener style lager this summer that went in less than 2 hours for a 5 gallon keg with about 8 people drinking, so that was probably my most "popular".  The best may have been Denny's Rye IPA - it didn't go as quickly, but it sure got a lot of compliments.

By the way, Thanks, Denny!  Keep up the good work and legacy.  Between you and Jamil and Gordon, I really don't have to think much on the recipe front and I can just keep dialing in the system....

 ;D

2534
All Grain Brewing / Re: Water profile: Can someone just tell me what to do?
« on: December 16, 2012, 01:31:20 PM »
I have used bottled spring water since about the second batch I brewed, back in the extract days...water is usually my second-most expensive ingredient.  My well water is hard as a rock and while an RO system is worth considering, my buddy has a whole house RO system and he has to change the filters out so often that he buys his brewing water at Meijers or Menards, because he figures that it is cheaper than using his own RO.

2535
Yeast and Fermentation / Re: Noob question #29
« on: December 16, 2012, 01:04:17 PM »
Yes, the starter size referenced is the whole starter prior to decanting.  For what it is worth, you might want to plan on harvesting the slurry from your initial batch (use about half) for your subsequent batch.  If you time your brewing, you can rotate lagers pretty well. (I have 2 going at any one time and simply rack the first one for the third one, then the second one for the fourth and so on.)  I primary in 15 gallon plastic barrels (10 gallon batches) and then lager in kegs, so it is just a matter of making sure kegs are available.

Cheers and welcome to the cold side!

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