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Messages - ynotbrusum

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31
All Grain Brewing / Re: Small Hot Break
« on: February 09, 2015, 09:11:04 PM »
It looks like a healthy boil to me.  I wouldn't worry.

32
All Grain Brewing / Re: Starch in Wort
« on: February 09, 2015, 09:08:28 PM »
Is it possible that you are simply seeing the hot break particulate?  I have had it look like small crumbles of grain as it boils or it has looked like egg drop soup at times.

33
General Homebrew Discussion / Re: Water filter help?
« on: February 07, 2015, 04:03:19 PM »
I think that some RO systems use a particulate filter as the first stage of the RO step process. 4 stage filters are an example.

34
General Homebrew Discussion / Re: Brew Weekend
« on: February 07, 2015, 03:57:47 PM »
Congrats Jim.  I am in the middle of a course that culminates with a June tasting exam.  I fear that my palate is too old and non-discerning to do well - but I hope to pass.   Today just a CAP; chilling presently and awaiting a pitch of fresh harvested Omega Y-06 from a Helles I racked to keg today.

35
General Homebrew Discussion / Re: Tasty Sours Accomplished
« on: February 07, 2015, 03:47:29 PM »
Sounds great, Jim.  I am in my third year of a Solera using a Flanders Red blending every six months or so.  Last month I added tart cherry wine base to the mix and am awaiting the result in six months when my current young batch is ready for blending.  A bunch of folks have tried it over the past year and are pleasantly surprised with how it tastes.

36
For clarity to the OP, when we speak of using "RO water" in all grain batches, we really are implying RO water that has been treated with brewing salts or other things to adjust the water for the appropriate mash and sparge characteristics based on the style of beer that we are pursuing.  That is what Martin's spreadsheet assists us with doing - it is really a great tool.  My typical RO water is 12-14 ppm total dissolved solids and I build from there.  Good luck to you!

37
I agree Ken.  So taken further, some super tasters will likely initially dislike stouts, porters, IPAs, and sours, but they may learn to like them....I am no super taster, but I like those beers despite not being a coffee or espresso drinker.  It came through trying and adjusting.

38
All Grain Brewing / Re: Martin B. is the man!
« on: January 30, 2015, 03:00:46 PM »
Hey Ken, I was using "ken" as in the old usage of "limit of what I can know".  I think it is of Scottish derivation.  I enjoy the discussion in any event, even though I am just "kinda" getting the gist.

39
General Homebrew Discussion / Re: Misses the "memo" on sanitation
« on: January 30, 2015, 02:44:47 PM »
In my experience, Ales are the bigger problem in terms of sanitation concerns, as the colder lager beers don't seem to be at a temperature that promotes a lot of bacterial issues and one typically pitches pretty large amounts of lager yeast.  Even so, applying a good cleaner, then a thorough rinse and then a sanitizer should be standard protocol for all home brewers.  Now with my sours, I want certain bugs in there...but that's another story.

40
All Grain Brewing / Re: Martin B. is the man!
« on: January 30, 2015, 05:13:49 AM »
Very interesting discussion and much of it beyond my ken, but will mashing longer at the lower end of the temperature spectrum with a relatively low pH optimize conversion for light lagers (as conventionally thought) or is there too much else to consider in the process to make this generalization?

41
Ingredients / Re: Biofine usage rate
« on: January 30, 2015, 04:30:38 AM »
No slush , so hopefully it is good to go.

42
General Homebrew Discussion / Re: Help Denny and Drew write their book!
« on: January 30, 2015, 04:25:37 AM »
Done and did my best, but on expenditures, it's a WAG.  If I knew, I would have to burn the answer for security reasons (SWMBO would want a Beamer to balance things out).

43
Yeast and Fermentation / Re: Faster Finished Beer
« on: January 28, 2015, 04:12:46 PM »
Yes, but did not yet sample - saving the beer for the big game Sunday!  2 kegs of Helles for a SB party at a friend's house.  I pushed them from the bright tanks (kegs) where I had added the biofine to serving kegs and the beer looked very clear in the line from keg to keg, but I did a closed system transfer under CO2 with a Spunding valve, so that it would be goodly carbed and I didn't pour any off for myself.  Now that is self-control!

44
Yeast and Fermentation / Re: Faster Finished Beer
« on: January 28, 2015, 03:38:43 PM »
With the Brulosopher lager system, I am enjoying lagers in as little as a month (24-30 days even).  Some done without Whirlfloc needed some Biofine or gelatin.

45
Ingredients / Re: Biofine usage rate
« on: January 28, 2015, 03:25:47 PM »
Major - is that true...crap


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