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Messages - ynotbrusum

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31
All Grain Brewing / Re: Temperature swings
« on: January 22, 2016, 06:40:00 AM »
+1 to frozen water bottles - even with two beer chests for fermenting and lagering, I always keep a few around to use in any number of ways in brewing (frequently to drop strike water temperatures when I overshoot the mark - doing too many things at once on a brew morning!)

32
All Grain Brewing / Re: Delicate aging question
« on: January 22, 2016, 06:33:07 AM »
I had a Dortmunder hold up pretty well for a year - bottled off the keg and stored cold.  It lost a bit, but it was surprisingly tasty still.  When bottling for a comp, I try to bottle a couple extra to long store to see how they taste after a while.  Some fade or oxidize after only a few months....but that is probably my fault in handling more than anything.

33
General Homebrew Discussion / Re: Buying brews at chain restaurants?
« on: January 22, 2016, 06:26:03 AM »
I gear my beer drinking to the place I am going and what I want to get out of it.  Most restaurants have something I like and I will have two beers or if my wife wants to stay there long enough, maybe 3.  While it pains me to overpay for beer, we now often invite the group we are with to come over to our house after the meal - it has become the way things go, now - mention homebrewing in conversation at some point in the dinner and many folks will be glad to visit with you at your taproom!

Just be sure to have a lighter ale or lager available to them for their start, but be ready for the occasional experimenter who will want to take a growler of aged, blended Flanders Red home with him....I keep 16 ounce PET bottles handy for that type of thing.  It's hard to part with a lot of the good stuff.

34
General Homebrew Discussion / Re: Spring brews
« on: January 22, 2016, 06:06:57 AM »
Here's my plan for the year. Obviously I won't be able to brew all this, but it makes picking out a recipe easier. I usually brew once or twice a month. Next up is a Maibock followed by an Irish red for St Patty's Day.


Sent from my SM-T320 using Tapatalk


Now there is a man with a plan!

35
I am quite certain that my training with a BJCP class improved my ability to detect certain aspects of beer that had previously flown under my radar, but I am also cognizant of the fact that my palate is in constant erosion in terms of sensitivity - so I really enjoy being paired with a younger palate to see what they get out of a particular beer.

As to statistical analysis of something so subjective as beer evaluation, I lean towards Mark Twain's comment: "Lies, Damn Lies, and Statistics."  Yet I really enjoy your XBmts, so please continue...we may yet crack the "Beer Genome".

36
General Homebrew Discussion / Re: Experimental Brewing podcast Episode 6
« on: January 21, 2016, 09:36:40 PM »
Longish, but I enjoyed it.  Can't wait to pick up on the rest of the interview with Roger!

37
General Homebrew Discussion / Re: 2016 Spring Swap
« on: January 16, 2016, 04:13:29 PM »
Like it!

38
General Homebrew Discussion / Re: Bottling day on first batch
« on: January 16, 2016, 05:11:29 AM »
Congratulations and welcome to homebrewing.  I think you will find it to be very satisfying.  Before you know it you will be kegging your brews to avoid the hassle of bottling - but then, again, I enjoy a bottle of homebrew once in a while (nothing like hearing that sound of opening a carbonated homebrew that you made!)

39
All Grain Brewing / Re: 1st AG brew questions
« on: January 16, 2016, 05:07:15 AM »
If your boil is aggressive, there is no need to boil for 90 minutes...but you can do that for color or just to try it out.  60 or less is generally adequate to rid the wort of most SMM issues.

40
All Grain Brewing / Re: rice hulls
« on: January 16, 2016, 05:01:42 AM »
I agree with the cheap insurance statement, but if you run off a bit more slowly than wide open, you will likely have no problem with a stuck sparge (the only stuck sparge said were high adjunct beers that I drained so quickly with a pump that it compacted the grain bed.)

41
All Grain Brewing / Re: Batch sparge sparging question
« on: January 16, 2016, 04:55:52 AM »
I suggest stirring it all after adding the sparge water, then vorlauf til clear (sometimes it helps to run the vorlauf slowly to get the grain bed set again), but once it is clear, I let it rip, usually.  If using a lot of adjuncts, consider adding rice hulls to make it easier to drain.

42
I have found that using the software correctly and monitoring gravity to make sure the final runnings of a batch sparge don't fall below 1.010 results in an adequate assurance that pH has stayed in line with the expected parameters.  Typically my gravity on the very last runnings is 1.015-1.025, depending on the beer recipe.  This way I can merely check with my refractometer and don't need to get my pH meter and its buffers....

I have calculated using all salts and acid additions in the mash in Brunwater and found it to be very reliable (but I note the recent discussion regarding Lovibond adjustments for certain malts means you may have to test your base malts for correcting the input).

43
Yeast and Fermentation / Re: wort makeup and attenuation
« on: January 15, 2016, 08:00:11 PM »
Homebrew and all kinds of colors and strengths, but with greater strength it required greater pitches.  If your sanitation is good, then you should not have problems.  I finally gave up because I wanted to switch to a different yeast.  I think it was WLP 830 or 800.

44
General Homebrew Discussion / Re: Pics of recent brews?
« on: January 15, 2016, 07:51:41 PM »


Giga 021 Kolsch after gelatin. Results amaze me with this. Gelatine made me a believer.


Dude, that's a beautiful beer. I really need to try that strain, as a 2565 guy. Cleared out nicely.

Yea and nice knife set.

45
General Homebrew Discussion / Re: Diacetyl?
« on: January 15, 2016, 07:20:36 PM »
At that temp I just don't see it being a function of the US-05 - with that much hopping, maybe it is a hop related thing?  Seems too early for pedio to get much diacetyl out there....

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