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 ... 18 19 [20] 21 22 ... 167
286
I found it interesting that one sampler among the 14 who correctly identified the different beer then said that he perceived no taste difference...just dumb luck or what?  It shows we need more data points, but meanwhile I will continue to batch sparge as usual.

287
General Homebrew Discussion / Re: Why no home brew TV shows?
« on: August 28, 2016, 05:00:11 AM »
You guys are thinking like homebrewers..think like a network exec.  Who the hell is gonna watch these shows?  A few thousand people?

Maybe-
The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing?

288
Yeast and Fermentation / Re: Under pitching and then Re Pitching
« on: August 25, 2016, 05:06:10 PM »
I even used the Northern Brewer Fast Pitch with the SNS method last weekend and the beer took off as quickly as I have ever seen.  A very light ale - Grodziskie.  It is starting to drop clear today, day 5 at 62F with 029.

289
General Homebrew Discussion / Re: 30m boil help
« on: August 25, 2016, 03:56:08 PM »
I guess I'll have to try it out - are you going 30 minutes with floor malted Bo Pils malt?  Just scared of DMS with a short boil with that malt and I am working through a sack of it presently....

290
General Homebrew Discussion / Re: Mash Temps
« on: August 25, 2016, 03:06:35 PM »
   No offense was taken [at least not by me, the inanimate object I'm sure has no feelings to hurt]. I do stir pretty thoroughly but not continuously. I always can find spots with a temperature several degrees higher or lower than the bulk of the mash, as I said usually not more than 5 degrees but occasionally as much as 10 or 15 degrees. It probably isn't an ideal situation, but I don't freak out about it. I may be more anal than most about sampling temps in a number of spots, that could partially explain my different experience.

Ya know, it just doesn't matter all that much.   I can pretty much assure you that most commercial breweries aren't any more accurate than that.

But the recirc methods are, like PICO Brew, right?  That's what I keep telling my wife why I need to buy the Z!!!!!

291
Yeast and Fermentation / Re: Stuck Fermentation
« on: August 23, 2016, 09:51:48 AM »
Well done - if it tastes as good as it looks, it will be wonderful - now for some carbonation.....

292
Yeast and Fermentation / Re: infected
« on: August 23, 2016, 09:44:03 AM »
How certain are you that it's vinegar?

Sour beers can taste pretty weird at two months.

+1 - in my experience, only really clean sours with Lacto alone have a reasonable sour profile in two months (and do better even longer).  Although, the new sour blends and some specific strains are aging more quickly than used to be the case...I think that Vrie/Drie strain can work in a couple months.  To the OP - if it is really vinegar, then bottle some of it as such and enjoy your salads with it!

293
General Homebrew Discussion / Re: Mash Temps
« on: August 23, 2016, 09:35:01 AM »
For Deadpoetic 0077 - I would say that BIAB is full all grain brewing (plenty of guys here do BIAB and make fantastic beers that way).  I agree with you on the fun side of things - its gotta be fun or it shouldn't be done that way.  As to the peppers (and many other spices or seasonings) - a little (sometimes surprisingly little) goes a long way in beer.

294
All Grain Brewing / Re: kolsch grain bill
« on: August 23, 2016, 09:28:29 AM »
I used to do a Honey Lemon Kolsch and added a bit of Carapils in it to bring back some of the body that the honey sapped out of it....otherwise, a regular Kolsch with 100% pils is a thing to admire.  I had some Fruh on tap at a German restaurant about a month ago and I thought I had died and gone to heaven.  The bar maid said the Kolsch shipment had just come in from the distributor - so fresh and good.  I could have sat there all night, but I had to judge the next day.  The next day the judging was at the same restaurant.  Needless to say, the judges all went for the Kolsch.

295
General Homebrew Discussion / Re: Why no home brew TV shows?
« on: August 23, 2016, 09:05:24 AM »
I don't watch much on food shows - they became so gimmicky; I preferred some simpler personality that was excited about their dishes, but not too goofy.

I watched Brewing TV through Northern Brewer when Jake Keeler, Michael Dawson and Chip Walton were on there - they went to some interesting places and talked with interesting people (kinda like Denny and Drew do).  I recall seeing Fred Eckhart doing a segment and then impromptu blending a couple beers that were on the table - to which he said "Not Bad!" and continued drinking....

Just saying, I think it can work on internet/YouTube channels, but wouldn't have the market for actual television, I suspect.  Maybe Denny and Drew will go with video podcasts eventually.... that I would watch.

296
General Homebrew Discussion / Re: Mash Temps
« on: August 22, 2016, 11:41:08 AM »
You are on the right track, but there are specific enzymes that are active in a certain range that are denatured (become inactive) at higher temperatures.  The beta amylase works at lower temperatures starting around  131F and denatures over about 156F, whereas the alpha amylase works best in the 152-162F range. The key for any style of beer is hitting the sweet spot for the style of beer you are brewing, along with the yeast being used, and then controlling the fermentation temperature.  Next to sanitation, temperature control is key to a good result - that means temp control at all stages of the process.  Read John Palmer's How To Brew and other texts for more detail on this.  It is important to grasp this at least somewhat in order to improve your brewing.  Best of luck, and keep asking questions.  There are some really smart guys here who can answer just about anything beer-related.

Edit - and Dave is one of those guys and a faster typer than me!

297
General Homebrew Discussion / Re: Dedicated home-brew supply store?
« on: August 19, 2016, 03:01:51 PM »
I agree with Jeff - it's great to get your name called when you walk in the door (especially when I am with one of my neighbors who homebrew much less than me....)  But, I gotta run.  My LHBS called and my oak smoked wheat malt is in - time to brew my first Grodziskie tomorrow!

298
Agreed, along with packaging under CO2 as discussed by many and now incorporated into my racking process with purged receiving kegs.  I haven't tested out the length of storage permissible, as yet, because my beers are being consumed by my friends too quickly, still.

299
Interesting article, Jeff.  A lot of bio-chemistry there - I bobbed to the surface repeatedly to avoid drowning in a work so far over my head!  But I recognize some of the terms and I would say that reducing oxygen up front, reducing oxidative-enhancing processes and ingredients and exploring anti-oxidant additives, including Brewtan-B (tannic acid-derived anti-oxidant) or ascorbic acid, should all help for reducing the staling process.  Sulfites are well known to the winemakers among us, so maybe there is a role for it in brewing, if flavors are not affected adversely by its use.

300
Yeast and Fermentation / Re: Anvil fermenter
« on: August 15, 2016, 03:11:56 PM »
Just bought the FIAK (ferment in a kettle) retrofit for the Anvil 10 gallon kettle.  I have done a few fermentations in a stainless kettle before without any problem and look forward to doing a few this way.  With the valve on the kettle, it is recommended to remove and clean the valve and pick up tube before each use, but it seems to me the sanitation issues would be only for the external parts of the valve that are exposed post boil. For those, I think I could live with a good spray down of Iodophor or Star San at the point of racking through the valve or even racking with a sanitized cane to avoid the valve sanitation issue (though that is part of the allure of the Anvil pot in the first place....).

Pages: 1 ... 18 19 [20] 21 22 ... 167