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Messages - ynotbrusum

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316
It's never a waste of time, but it frequently becomes a way for me to pass some time.  Your contributions are always insightful and sometimes...provocative.  Here's to you!  Cheers.

317
General Homebrew Discussion / Re: I can make some delicious wort
« on: May 18, 2017, 12:38:18 AM »
OTOH, I've used nothing but buckets for the last 12-14 years and have never had off flavors from it.

I have four buckets now but one of them is the original from the homebrew kit I got in 2004. I've been meaning to replace that one though; the plastic piece on the handle fell off and the metal really digs into my hand.

I now routinely wrap the plastic on the handles with white duct tape to prevent that plastic from cracking.

318
All Grain Brewing / Re: Light Struck
« on: May 17, 2017, 06:19:47 PM »
From my personal experience, a 20-minute or so sitting in full sun on the way home in the cab of my pickup resulted in noticeable skunking.

Carrying brown bottles from the shop to the truck/truck to inside in direct sun? No issues.

I think that's kinda the benefit of brown. It'll protect from skunking for the unavoidable parts of transit, but keep it in the shade.

+1;  Same goes for a poured beer while hanging outside.  I get serious skunkiness by the end of the beer if it is bright outside! 

Good point.  I use a shield around glasses and pitchers when served outside (a simple Koozie for the glass and a neoprene growler insulator for the pitchers.  Skunk free!

319
Enjoyed it - had a storm disrupt my TV signal, but not my internet connection, so I whiled away the 90 minutes listening to the podcast and the thunder rumbling through....and I agree that some fresh spruce tips can make a great beer - but always go lightly, as they can affect flavor as well as mouthfeel if overdone.  I've found that a half ounce of freshly picked 1/2 inch long spruce tips (the softest early tips, not the longer ones) are perfect for 5 gallons of a pale ale with some crystal 60 in the grist.  Late boil or flame out additions are preferred by most samplers. Cheers.

320
All Grain Brewing / Re: First Partigyle
« on: May 09, 2017, 05:54:10 PM »
Most excellent - those big beers really do leave a lot for the second runnings... a club member in my club won an award with a second runnings' English Mild from a larger English Brown ale mash.  Be sure to pressure can that wort though - Denny recently mentioned in a thread the dangers of canned starter worts that aren't fully processed.

321
All Grain Brewing / Re: When to add Candi syrup?
« on: May 09, 2017, 05:50:04 PM »
Call me an outlier, but I like late sugar additions in the primary right at or just following high krausen.  I think it gives the yeast a dessert after the main meal.  I have heard that some strains peter out and don't fully consume the longer chain sugars, if they are started on the simple sugars, but that could be old wives tails coming back from years ago.  An adequate starter and pitch will solve any of those issues, but I still do fermenter high krausen adds for honey and candi sugars without any problems, so I think you can't go wrong here.

Maybe it suggests another experiment for this?  Though my bet is that this one is less likely to show a difference than any other that has been done to date.

322
General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: May 09, 2017, 05:37:34 PM »
how about one day extension of the deadline for shipping to June 2?
Gives people a much better chance to ship after the three-day holiday weekend and still get it there.



Agreed -- The timing of the deliveries is particularly problematic this year, due to the Memorial Day weekend - if you want to send them as close as possible to the end of the entry period, either you send the entries in mid-week the week before (and hope for the best in terms of receipt on 5-26 and cold storage prior to Memorial Day weekend) or let them sit in transit (who knows where) over Memorial Day weekend for delivery on or after 5-29, or hope that they can be sent on 5-29 for delivery on 6-1 (with no delivery glitches).  Or you RDWHAHB and send them early and live with the handling and storage on the other end...I may just opt for the latter and hope for the best, despite not re-brewing my entries.  Hey, I'm just happy to be advancing a beer at this point.

 

323
General Homebrew Discussion / Re: I'm in the library....
« on: May 07, 2017, 02:58:55 AM »
Very nice interview.  Interesting to hear that you are from Newton, Iowa - I was there in 1985 for a week reviewing things for the Maytag Foundation scholarships that were then given annually.  You seem to have had quite a wide ranging life with all of your varying endeavors.  Can't wait for the next book you have coming out.

324
General Homebrew Discussion / Re: I'm in the library....
« on: May 05, 2017, 07:33:45 PM »
Definitely one for my listening list for an upcoming brew day.  I just listened last night to Drew on Beersmith from last October.  You guys are really starting to "get around".  Looking forward to hearing (and seeing) your insights.

325
Yeast and Fermentation / Re: Wyeast
« on: May 05, 2017, 04:23:00 PM »
There is only one thing that determines if a strain is year round...demand.  It may seem like a lot of homebrewers like a particular strain and still not be enough to make it commercially viable.

That must be why 1450 is always available! ;)

326
General Homebrew Discussion / Re: Blonde Ale Gone Wrong
« on: May 05, 2017, 04:19:00 PM »
With the addition of the cinnamon and the vanilla beans in a secondary, you may have a contamination, as Denny says or it could be as Dave says, an underpitch or early racking issue... interestingly, Mitch Steele also noted:

"The other contributor to Acetaldehyde in beer is excessive aging on yeast. As the yeast cells stress, and eventually die, they can lyse (burst) and release AA from the cell interior into the beer. This happens a lot with big, high alcohol beers, because often they have trouble getting to the end fermentation, so the brewers prolong the fermentation time on the yeast-a consequence is that the yeast cells can die and release AA."

Not likely your problem here, but worthy of noting to a newer brewer.  These things can slip in to the process in so many ways.  And it could be an unusual flavor compound resulting from the particular cinnamon and vanilla combination (though I don't think that would result in the green apple flavor issue).

Don't be discouraged is the main point and brew more beer is the second point.  You will soon get into a pattern of improvement with each new beer.

327
Yeast and Fermentation / Re: Cell density of top cropped yeast
« on: May 05, 2017, 10:53:04 AM »
That's why I typically see a repitch from top cropping in the suggested 50 to 150 ml range...I don't think exact cell counts are a concern - it's okay just to be in the ball park, since most of us don't have hemocytometers to do a proper count!  Best of luck with the top cropping - I'm sure it will work out fine.

328
General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: May 05, 2017, 10:40:49 AM »
Yea, I couldn't print labels yet for the finals, so it must be in transition still.

329
Ingredients / Re: Brewtan B
« on: May 04, 2017, 09:25:59 PM »
Yeah, Joe said distribution could start shortly after NHC, if everything stays on track.

330
General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: May 04, 2017, 09:22:37 PM »
Congrats to you all for some great entries.  As is sometimes the case, I advanced with a 37 for a light lager in second place and lost out in miniBos with a 39.5 on a Czech Dark Lager.  But I know the competition was steep in light of the winners in my region (perennial high placers in NHC), so that is perfectly fine.  My third entry must not have held up very well - it got an 18, so something bad developed as it sat at the competition-end for about 8 weeks.  No complaints here, though - everybody had the same situation. 


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