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Messages - ynotbrusum

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256
All Grain Brewing / Re: PH Definition
« on: March 04, 2016, 08:39:53 PM »
The most sour beerI have achieved is 2.9 pH as final pH.  It was pH 4.3 after boil then pitched with Omega Y-06, if I recall correctly - it got to 2.9 after about 20 hours, perhaps slightly less.

257
General Homebrew Discussion / Re: Brewing Tomorrow
« on: March 04, 2016, 08:28:03 PM »
It's a big beer but not hugely so.  You might be fine with 2 packs of yeast.

258
My favorite response to questions about opening a brewery (at least 3-4 times a month) is that the best way to make a small fortune in brewing is to start with a large fortune.

That usually stops the questions in their tracks  -  I enjoy the hobby and my beers are good enough that many people ask me for them.  I can't drink all that I make, so I gladly oblige those who ask, but don't expect an unlimited supply.  I am sure my beers suck compared to the big hitters on this forum, but I am happy to share.

No pro for me - but I know a few pros that are happily brewing their dream.

259
Jim, is your dog named Einstein?

260
Any idea what beers this one came from?  Mikkeller?

261
Listening as I type this.  Nice discussion on science - the pure quest for knowledge is really it!  As Einstein said (paraphrasing) - "If we knew what it was we were doing, it wouldn't be called research, would it?"

262
General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: March 02, 2016, 02:57:47 PM »
I like to bottle and send plastic PET bottles that are 16 ozers.  They seem to work fairly well if I bottle with the beer gun and I have near zero issues with leaks!  Hopefully that is okay!

263
General Homebrew Discussion / Re: All Sour Brewing
« on: March 01, 2016, 05:27:34 AM »
I really enjoy sours, but I have judged them a few times and some folks enter a flawed beer - not good.  I have a few that are in the rotation: a Flanders blend Solera project that is several years in the process now (blending old an new each year) and an annual Blackberry Brett Saison.  For me, the thing is that the underlying base beer must be good in order for the sour to be good.  One guy in my club is quite expert at sours and some of his Brett beers are truly a joy to drink.  The acid bombs that peel the enamel of your teeth - no thanks.  I made one Berliner Weisse that was so sour that I used it to back sour a Gose - a unique way to avoid kettle souring the Gose and to achieve the right level of lactic flavor, I also salted it at the same time to get what I wanted.

As to the OP - I cannot see why I would give up my favorites and go only sour.  Like others said, sours are great, but I like variety, too.

264
I agree that temp is number one, but a close second is pH, so if you can monitor pH, and adjust as necessary, your beers will improve greatly.

265
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: February 24, 2016, 10:14:17 PM »
That is funny.  We are a year older but wiser?

266
General Homebrew Discussion / Re: Water Questions
« on: February 24, 2016, 10:11:39 PM »
My Ro water is 13-15 TDS.  It is the combination of softened then RO filtered water.  Not sure how those numbers are reached.

267
General Homebrew Discussion / Re: My First Homebrew, A True Story
« on: February 24, 2016, 10:03:29 PM »
Sounds like a real mess, but take it in stride and brew, Man!  Best of luck to you....

268
General Homebrew Discussion / Re: Getting frustrated. Can you help?
« on: February 20, 2016, 06:22:47 AM »
^^^^this!  Welcome to the forum.  Great brewers are here and Keith is one of them (also a pro, so his income depends on these attention to details things). Oxyclean should be unscented type or use PBW.  Those will clean (with a little extra elbow grease or use Craftmeister tabs - those get everything without much scrubbing needed.

Brew brew brew and you will get the system down with almost thoughtless processes to keep things clean and sanitized.  Summer is the most difficult time to keep the bugs away, but even then, good processes will keep things in good shape.

Best of luck - you will be making very good beer very soon and will wonder why you didn't start brewing sooner in life (at least I felt that way).

269
Yeast and Fermentation / Re: Gigayeast GB110 temp
« on: February 19, 2016, 03:41:40 PM »
I would suggest a starter if you want to speed up the souring process. I had one 10 gallon batch go from pH 4.4 to 2.9 in 18 hours.

270
General Homebrew Discussion / Re: label peelers sale
« on: February 19, 2016, 03:35:50 PM »
That is a nice price - it started out very cheap, but price creep set in on it - now $49.95 at the LHBS

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