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Messages - ynotbrusum

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301
General Homebrew Discussion / Re: My latest peeve....
« on: April 05, 2016, 08:30:43 PM »
I like to find new descriptors - that are more descriptive.  If the word doesn't have a sufficiently precise meaning within the context of its use, then it just doesn't seem helpful to the evaluation.  If it has a generationally understood meaning, you risk the loss of meaning on someone from a different generation.  If a beer exhibited a "juicy fruit" aroma or flavor, I would think of the Wrigley chewing gum by that name - but I would be inclined to reference it as such for someone who might think I am trying to be a hipster...I'm way to old to be mistaken for that.

302
General Homebrew Discussion / Re: The Missing American Blonde
« on: April 05, 2016, 08:03:29 PM »
I like a good blonde ale.  Well made it is light and refreshing, with enough maltiness to give it a very enjoyable flavor profile.  Firestone Walker's 805 comes to mind.

303
Typically it's just a dump it because it's not preferred kind of deal for me - sometimes I will bottle something that is a slow mover.  I have a pale ale that is a bit too fruity for most - Amarillo hops as sole hop addition.  It's going to get a little more time to see if it mellows out....as to volume, less than 5 gallons per year, typically, but if I need the space, then it might accumulate above that over a given year.  I don't recall ever dumping a lager.

304
Racked it and it was clean and crisp - no diacetyl, so no krausening - still went with priming in the keg for fun.

305
General Homebrew Discussion / Re: Master is too weak of a word
« on: April 02, 2016, 08:17:21 PM »
Yea, I guess this is a situation where the written exam is really not worth it for me....I know a fair amount about brewing, but memorizing so many details is just not worth the time.  We have libraries so that we can look up information. Committing it to memory just doesn't seem to be an exercise that can be justified in terms of use of time.

306
General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: April 02, 2016, 08:03:37 PM »
I will be packaging tomorrow for sending this week - trying to decide what local crafter to send along....and which of my beers are worthy of sending to a forum participant!

307
Yeast and Fermentation / Re: S-04
« on: April 02, 2016, 07:41:02 PM »
I preferWLP-002, but S-04 is a solid choice as a back up to it.

308
Yeast and Fermentation / Re: S-189
« on: April 02, 2016, 07:37:33 PM »
First time user today - 11 gallon batch with 2 packets pitched into well spun wort with a spoon stirring it in - Wow I have rarely had a lager yeast go so quickly!  Unlike others earlier reviewing this as a slow lag time, this one jumped out of the gate within about 6 hours to push my airlock to full fermentation at 52F.  No problems here - cannot wait to taste the beer.  Others like the yeast, so I am guessing this beer made for a June party will be quite exceptional. 

309
I'll be racking shortly and will see if any diacetyl is in there...if so, I may krausen it with some spies from a current batch that I just brewed today.  I usually don't get diacetyl, but I did with the Budejovice Czech yeast I used for a Czech pale and then repitched in a Schwarz Bier.  It was drinkable, but to the diacetyl sensitive folks, it was just a bit too noticeable.

310
Any thoughts on priming in a keg as a substitute for a diacetyl rest for lagers?  I was out of town when a batch would typically been given a d-rest.  It's been a month in the primary and I was thinking to prime in the lag, anyway.  The thought occurred to me that it might reduce diacetyl, too....just a random thought, not empirically backed by any means.

311
Definitely a morning brewer here - around 6:30 start, unless I know for sure what I will be brewing, in which case I set timers on my electric bucket heaters for the strike water in the mash tun....tonight I didn't set up a thing - just winging it in the morning.  Will decide on recipe and  water treatments, then get on with it by 6:30 or so.

312
Still brewing 10 gallon batches- I just give away a lot of beer.  I have never made a batch at the one gallon size, but I give credit to you guys.  At some point I hope to try a 2.5 gallon batch just to see how it is done.  I think that is where the hobby is headed, especially with the mechanized systems.....

313
Just kicked a keg of Helles that was so close to having IT....oh well, guess I just have my German Pils, Oktoberfest, Schwarzbier and a couple lagers going on to keg this weekend for when they kick!  The American ales are fine as a substitute, and I have them carbing,  but I love to have the lagers on hand!

314
I like the fact that this forum gives information so freely.  Some debates might get slightly warm, but never terribly heated, kinda the way I like to approach the hobby.  I catch myself going to Denny's line about what he does is X, but try it for yourself and see if it works best for you and your system....younger guys in the Homebrew club are like sponges when the older guys talk about nuances and they are often better tasters than this old dog, so we can find mutual respect in those things.  I often say that my biggest regret in life is waiting so long to start homebrewing, so I darn sure want to use the most of my time at this point to enjoy it.

315
General Homebrew Discussion / Re: Master is too weak of a word
« on: March 29, 2016, 05:16:49 PM »
I haven't even looked into the National requirements let alone concerning my self with Master level - that is a huge commitmentI am sure (and I don't know half of the acronyms you guys are using in the discussion above!

I took the tasting exam last summer and only got an 80, so even National level will require a lot for me.

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