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Messages - ynotbrusum

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316
General Homebrew Discussion / Re: German Perle Hops Review
« on: March 07, 2018, 06:22:14 PM »
Perle is commonly used in lagers.  I prefer Magnum for bittering, just because of the high alpha acid level - I use less hops that way.  For late hop additions, any of the Hallertauer, Perle, Mittelfruh, or Tettnanger hops are fine, too - depends on the profile you are seeking.  Saaz is a must for Bo Pils IMHO.

317
General Homebrew Discussion / Re: Wet hop opinions?
« on: March 06, 2018, 09:12:04 PM »
We brewed at my neighbor's house and timed his bine picking with the additions for the brewing - it could not have been fresher, I would think.  It seemed to work ok, but for me, wet hops are not desirable - just too much vegetation for the amount of flavor or aromatics that you get.  (The bittering charge was FWH and used pellets; the wet hops were all in the late boil, flameout or whirlpool).  YMMV, but I have no desire to wet hop anymore.  Try for yourself, for sure.  I did and that was enough for me.

318
Most of my beers are FWH or 60 min, then 0 and dry hops.  I tried the cryo hops for dry hopping and really like the result, though, I must admit Denny's RIPA is about the only IPA I make anymore.

319
General Homebrew Discussion / Re: Closed transfer
« on: March 05, 2018, 07:32:08 PM »
Has anyone experienced leaks at the valve with the added pressure?  I have both plastic 60L Speidel and stainless 15 gallon Chapman fermenting tanks.  Just wondering about the seal at the valve on a weldless bulkhead with standard stainless valve and at the gasket for the Speidel.  Jim solves it with his top racking approach, but I am looking at racking from the low point.

320
General Homebrew Discussion / Re: IMF "International Maltiness Factor"
« on: March 05, 2018, 07:05:20 PM »
I’m waiting for the patron spreadsheet before I worry about IMF calculation.....

321
General Homebrew Discussion / Re: IMF "International Maltiness Factor"
« on: March 04, 2018, 03:00:17 PM »
IMFs from base malts, crystals, roast, adjuncts - it could be limitless!

But so much more meaning than IBUs!

322
All Grain Brewing / Re: Double Mash
« on: February 28, 2018, 02:29:34 AM »
I am looking forward to a try at a double mash and then partigyle sparge to make a second smaller beer....I’ll make sure I have some DME on hand, if the second runnings are lower than expected.  Maybe an English Barleywine, followed by a Mild.

323
General Homebrew Discussion / Re: Brew Files Podcast Ep. 30 - Wild for Mild
« on: February 28, 2018, 02:23:23 AM »
Well, I can't wait to hear the podcast.  In a most simplified sense, I have always thought of an English Mild as a low alcohol version of an English Brown Ale, though the color spectrum can vary from copper to dark brown and the roast can be non-existent to slightly roasty and still fit the guidelines.  A fellow club member really gets into the style and has a fairly high temperature mash regimen to make a pretty tasty and nicely rounded mouthfeel in his mild interpretation.  Oddly, I was at a beer bar recently and the Mild being served was 8.2% ABV!  Not in my wheelhouse for a Mild.
Was that a Ron Pattinson recipe? One place near here has made one that is pale and about 10% based on historic “Mild” recipes. It was pretty tasty!

LionBridge xxxx Compensation dark mild.  I suspect that it is via Ron Pattinson, as it says it is an homage beer.  They also make a lower strength mild that is just 4.5 %ABV, but it wasn’t on tap at the beer bar I was at.

324
Ingredients / Re: what category of beer does this fall into
« on: February 28, 2018, 02:07:26 AM »
A half pound is plenty for a typical 5 gallon batch of porter, but if you like it a bit sweet, then adjust to your taste.

325
Yeast and Fermentation / Re: re-use Safale 05
« on: February 27, 2018, 07:15:16 PM »
Re-pitching is fine, as long as sanitation is maintained.  The best way to do that is to schedule brew days in conjunction with racking-from-primary fermenter days...plus with re-pitches, I always use some yeast nutrient in the re-pitching (typically added to the wort at 10 minutes left in the boil.

I took a lager out to 25 generations with no ill-effects, but anymore with the convenience of dry yeast, I typically don't re-pitch all that often.

Cheers!

326
General Homebrew Discussion / Re: Brew Files Podcast Ep. 30 - Wild for Mild
« on: February 27, 2018, 07:02:21 PM »
Well, I can't wait to hear the podcast.  In a most simplified sense, I have always thought of an English Mild as a low alcohol version of an English Brown Ale, though the color spectrum can vary from copper to dark brown and the roast can be non-existent to slightly roasty and still fit the guidelines.  A fellow club member really gets into the style and has a fairly high temperature mash regimen to make a pretty tasty and nicely rounded mouthfeel in his mild interpretation.  Oddly, I was at a beer bar recently and the Mild being served was 8.2% ABV!  Not in my wheelhouse for a Mild.

327
Yeast and Fermentation / Re: lacto starter, first sour attempt
« on: February 22, 2018, 11:02:02 PM »
In my experience, the use of a lacto starter will result in a very quick kettle souring of the wort - it could be as little as 12-18 hours, depending on how sour you want to get, of course.  Try to keep the O2 out of the wort by using a CO2 addition (injection into kettle airspace and sealing off the kettle).  Good luck with your Berliner Weiss!

328
All Grain Brewing / Re: Stalled fermentation?
« on: February 20, 2018, 12:30:38 PM »
It sounds like a mash issue, possibly.  Are you getting full conversion?  Is the thermometer reading correctly? Among other things, a single infusion mash on the very high side would likely leave you with unfermentable dextrins in the wort.

329
All Grain Brewing / Re: How is Munich malt made?
« on: February 15, 2018, 06:59:29 PM »
The late roast add is advicated by many knowledgable brewers, including  Gordon Strong.  Your twist with Maltomeal and cheerios is novel!  I know a highly medaled homebrewer who makes oatmeal for his stout and adds it to the mash after the mash is nearing full conversion.  His statement was why not add the exact flavor you want to achieve?  Makes sense to me.

330
General Homebrew Discussion / Re: cold crashing question
« on: February 15, 2018, 04:47:24 PM »
As a low floc yeast, I would think it won't matter a whole lot (if you rack and crash, you will be dropping a lot of yeast out of suspension, anyway, so the beer may still be on a reasonably significant amount of yeast cake).  My thinking is that the beer is in contact with only the top portion of a yeast cake, anyway.  But, I could be convinced otherwise!

I have kept mixed fermentation Belgian beers on yeast cake for a whole lot longer than what you are proposing, without apparent ill effect.  My solera Flanders Red is perennially on some amount of lees.

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