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Messages - ynotbrusum

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31
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: January 09, 2017, 07:29:55 PM »
Nice blog post on trub separation.  I wonder where hot break skimming and use of a filter screen or falsebottom in the boil kettle would fall in terms of the degree of benefits to retaining less trub.

32
Yeast and Fermentation / Re: Safale US 05 fermentation length
« on: January 07, 2017, 04:42:19 AM »
agitation will release some of the residual CO2 remaining in the beer from fermentation.

This ^^^.  I have seen some tremendous off gassing after moving a carboy (especially if combined with a temperature change).

33
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: January 06, 2017, 07:21:57 PM »
Quote from: beersk link=topic=27965.msg372524#msg372524 date=
[/quote
It only seems worth it to do this if you can close transfer though. Some people don't have this ability unfortunately, mainly those who ferment in buckets and use an auto siphon to transfer. Am I missing something?

I know this is late in response to the question, but they make a stainless splicer that is barbed on both sides to use as a reducer - mine goes from 1/2 inch to 5/16 standard beer line here's one that goes 3/8 to 1/4 as an example:

http://www.homebrewing.org/Stainless-Steel-Splicer-14-X-38_p_3993.html

34
I had the assistance of my son, daughter and son in law on a lager brewed over the holidays.  Mind you these people are a CPA, Microbio PhD candidate, and 4th year Medical student, respectively.  They were extremely interested in the LoDO techniques I was using and the additives, but I emphasized that they were not essential to a beginning brewer (the med student has one homebrew presently in his primary fermenter).  Even so, I probably should have focused more on the all grain process more than getting into the LoDO aspects so quickly.  They appreciated my passion in any event, so hopefully they took that away as the most significant thing from that day.

And they are stuck with me in any event....


35
My wife says this about me:  don't always explain the answer, just give it.  When talking with Homebrewers I tend to think that everyone wants to "swim in the deep waters"; I tend to forget that the casual homebrewer and new guy just want to know what to do in a situation, not so much the why.....

All levels are equally important to the hobby.  The new guys bring energy and the old guys bring stability and mentoring.  I resolve to be a more intentional, but not excessive mentor in 2017.

36
All Grain Brewing / Re: Excerpts from DeClerck's "A Textbook of Brewing"
« on: January 05, 2017, 02:53:15 PM »
I considered it, but then saw the Siebel price and thought that I would need special spousal dispensation to swing that price...but I am sure it is worth it to a pro!

37
All Grain Brewing / Re: Excerpts from DeClerck's "A Textbook of Brewing"
« on: January 05, 2017, 02:46:24 PM »
My guess is the copyright owner isn't too concerned with money considering the price of the Siebel editions. $75 for two nicely bound text books is a steal. Considering the small market for these books, Siebel wouldn't be able to offer it at this price if they had to pay a hefty license.

Especially true where the use is not for commercial gain, as here - why would anyone object (though I appreciate that the holder of the copyright, however loosely guarded, could object to photocopies)? 

Now the Kunze book through Siebel is pricey!

38
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: January 05, 2017, 02:16:22 PM »
Thanks, Bryan.  Great blog posts, too.  I have BTB and SMB, but haven't transitioned to the triple threat, but now you have me wondering about getting some ascorbic from the LHBS.

39
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: January 05, 2017, 01:54:00 PM »
So for the Narziss post, the Colour Malt referenced has no EBC number - any idea what it is? (Carafa or other blackish malt?)  Also, the Brumalt is listed at 35 EBC - is it a proprietary malt or just a crystal with 35 EBC?

40
Yes, Best had a Pils malt lot that contained sauermalz last year.  I don't recall the explanation, but you probably had some of it by accident.

41
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: January 04, 2017, 06:19:43 AM »
Streaming a live low oxygen brew session today.


https://www.youtube.com/watch?v=OPWJZjvtH4Q

I missed that, darn.  Any chance you can post it or another session as a searchable YouTube video in the future?  (I don't know the technology required for that, so forgive me if that would be way more difficult).  I'm liking the Lo oxygen approach, as I brew mostly lagers....

42
My unpopular opinion - Balance is an overused, underachieved term with most new breweries and Homebrewers.

43
I seem to recall a product that is essentially wort - called "Malto Goya" or something similar.  I used it years ago as a starter wort and it seemed fine - but then I was using a stirplate then and decanting it before pitching slurry....

44
All Grain Brewing / Re: Excerpts from DeClerck's "A Textbook of Brewing"
« on: December 30, 2016, 11:22:51 AM »
That last excerpt is particularly insightful about bias and carry forward of "known" beer flavors - and applies to us all.  I try to avoid this bias when judging in competitions, while still applying the guidelines; one never overcomes it completely, I fear.

I knew a wine connoisseur who told me that "in the end [he felt that] there are just two kinds of wine - those you like and those you don't.  Significantly, you shouldn't prejudge them by the category in which they are placed by the winemaker or sommelier - your palate alone should be your guide."

45
Yeast and Fermentation / Re: EMERGENCY!!!
« on: December 27, 2016, 02:06:00 PM »
Cap the oldest beer with sanitized foil and a tight rubber band for limiting O2 ingress.  That will be good for a couple weeks, anyway.  Then bottle or keg.

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