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Messages - ynotbrusum

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31
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: February 01, 2017, 10:15:58 PM »
One aspect I noticed is that an amber international lager I just brewed LO style was so much lighter in color than expected that it barely qualifies for entry into this category for competitions.  I eyeballed a beer to be 7 SRM that I expected to fall around 10 SRM.  I will be entering  it in the category nonetheless, since the flavor is wonderful (to me, of course).  Just thought I would report back....

32
General Homebrew Discussion / Re: Fermenting high gravity brews
« on: February 01, 2017, 12:08:31 PM »
Interesting discussion.  I made some Tomme Arthur based dubbel a few years back, adding raisins at the end of the boil and then bottle conditioned and waxed the tops.  Predates any of my knowledge about LO brewing, but the beers have held up remarkably well....

Recipe based oxidation flavoring, a whole new thing!

33
All Grain Brewing / Re: Boil temps - do they matter?
« on: January 31, 2017, 04:36:04 PM »
I was off the forum for about a week and was wondering what had happened in the other threads, but now I see.  Glad this thread is back on topic.  I have gone to a gentler boil with the lid on 3/4 or more, but not from anything stated in this thread - I just wanted more wort, so I end up with more beer to fill the cornies up fully when it is done.  My boil off rate had been just too high (like 12 -15%).  So occasionally one stumbles onto a process that helps in more than one way...by the way, I do occasionally remove the lid during the boil to let off some steam and drip off some condensate (DMS worries plague me regardless - old habit...) and I leave the lid off of the kettle during the chill down as my brew guru said failing to do that is almost a sure way for DMS to form in the few minutes of chilling.  Could be true and I don't want to risk a batch to find that one out.

34
All Grain Brewing / Re: To spund or not to spund...that is the question
« on: January 31, 2017, 03:57:39 PM »
I have the spunding valve, but I need to catch the beer soon enough.  With the lagers, they are finishing so well and quickly, that by the time I get back to them they are too far along...so, I will need to anticipate better and be prepared to move them to keg much more quickly.  Also, I have to look up priming rates, so I am ready to get the sugar water into the keg when the beer is at the right stage.  I don't see a problem with adding the sugar water through the tubing and then the out post of the keg in advance of the beer transfer, but I am wondering about the water - should it be pre-boiled, as well or will the process take care of that issue?

35
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: January 26, 2017, 03:52:47 PM »
I was talking with a pro brewer last night who does a "propagation" style starter approach with his homebrews - he uses a low gravity wort and hits it with O2 by scintered stone for a few seconds every 10 or 15 minutes over the span of a couple hours then pitches the whole thing.  I questioned the oxidation concerns and if I have it right (which I could be dead ass wrong with my memory - a few beers under the belt and a crowded brew pub can do that) he said, the yeast are being held in the respiration phase rather than actively fermenting the wort, much like in a propagation tank at a yeast lab.  In any event, he pitches the whole starter into his beer right after that (timing it for when the wort is chilled and ready for pitching).  He ferments at 68-70F for a day and then slowly drops the temperature to just below 60F over the course of a day or so.  He does this with 2206 and wins awards regularly with his bocks and Helles.  He attended Seibel, too, for what that's worth.

Just putting it out there...

36
All Grain Brewing / Re: Honing Your Skills
« on: January 16, 2017, 01:20:03 PM »
I agree with Denny.  What I did when I started brewing all grain was to make several batches of one style of beer to zero in both my process (in all respects - volumes, times, ingredients preferred, etc...) and my palate for the style (trying commercial beers when I could find reliable ones).  Then I took a class for the BJCP exam (some folks bash the BJCP, but for getting intentional about your tasting, it is a great way to proceed, even if you don't go through the BJCP testing for rank purposes).  In the end, getting the result you expect in terms of gravity, volume and flavor is a matter of repetition.

37
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: January 15, 2017, 07:05:25 PM »
Also, I don't know what happened, but although my last two lodo no-sparge batches hit 73% efficiency (down from the low 80s with a batch sparge), today's brew was only 63%.  Maybe it was the oatmeal.

I still hit 1.053 which will be fine, but I'm seriously considering setting up a 240V RIMS later this year.  I'll have to call an electrician and see if that's a possibility.

Just installed 240V brew in a basket 18 gallon Stout Tanks system with High Gravity Wort Hog Controller and 5500 watt Ultra low watt density element - hoping to combine all the good from LODO and BIAB to shorten my day and get the best out of the system...including the stainless chiller.  The 240 V GFCI was pretty costly, but it works so far.. now to dial in the system....

38
General Homebrew Discussion / Re: I offer this for open ridicule ....
« on: January 15, 2017, 06:52:15 PM »
Sounded like an unproductive toad looking to try some stupid beers designed to play on the propensities of toads like this guy.

39
Equipment and Software / Re: Small liquid pump suggestions
« on: January 14, 2017, 09:13:53 PM »
Those look like 1/2 inch couplings and cam locks, so March pumps or the new D.C. Topsflo should work fine.

40
Yeast and Fermentation / Re: 2 stage yeast starter
« on: January 14, 2017, 05:19:02 AM »
Probably the best way to get a huge pitch is to brew a session beer...

^^^^This is my preferred route.  It's about the only time I make a small batch of lager beer.

41
Yeast and Fermentation / Re: Pitching yeast warm
« on: January 13, 2017, 09:45:34 AM »
If it is any consolation, I have a brewing friend that has won many awards with a bock that he pitches in the low 60's, waits a day and then drops it into the mid 50's to complete the fermentation.  I think the yeast are very forgiving in the very early stage, as long as the wort at pitching is +/- 10 degrees F of where you are asking them to finish the work.  No science here, purely speculation and experience (my friend's experience - he is a pro brewer and went through the Seibel Institute coursework).

Me, I still pitch cool and bring it up a few degrees, when time allows for this approach, but I don't sweat it if I am in that 10 degree range, since it essentially mimics what my friend does.  YMMV and it could be somewhat yeast dependent - he favors 2206 for his bocks.

42
Derailing threads is a sign of my ADHD...wait, what was that?

43
wait, what the heck is happening with bananas?

The types of banana are very limited and once the gene pool gets down to one type (that everyone recognizes here in the US), it will be endangered and risks being wiped out, evidently.

Peter beat me to it - yeah, what he said.

44
Just noticed this post - don't sweat it, jtruther, that mistake is a common one.  That is in part why Sean Terrill developed the calculator.  For what it is worth, I always double check finishing gravities with a calibrated hydrometer - that is, when I care to measure it (once you get your system dialed in and use Beersmith or other recipe spreadsheet, along with Brunwater for water additions, you can use less of the measuring devices - though I still like a refractometer for determining OG).

Welcome to the forum and enjoy that first Grainfather beer!

45
All Grain Brewing / Re: Tropical Stout
« on: January 11, 2017, 03:06:40 PM »
Yes, the update is that it won the club competition and was consumed by a fair number of "beer" people.  The molasses was noticeable, but not described as such by tasters until I let them know after the fact that it was present; at which point many said something to the effect that - "I was wondering what that flavor was that I was picking up!).  The lactose seemed to be well placed and I suggest that S-23 is a fine lager yeast for this style, as I also suspect that 34/70 or S-189 would be.

The beer didn't last that long, so I can't speak to its ability to hold up or age well; I just note that the commercial styles that were served at our club's tech session for introducing the style were very oxidized and the sweetness was cloying to me.  I suspect that a fair amount of "shelf time" and transportation degradation were involved with those.

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