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Messages - ynotbrusum

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331
The Pub / Re: Drew's Weight Loss
« on: March 18, 2016, 05:41:02 AM »
I would enjoy hearing the story...I could use some motivation to drop 10-15 lbs.

332
Sometimes I skim - just for something to do - I can't say there is any difference in any of the beers, though.  So, why do it?  Again, just something to do while waiting for the boil.

333
So much for my usual thoughts that a bittering addition is a bittering addition is a bittering addition (and yes, I use Magnum for most bittering additions - except IPA's where I'll wander to the west side of the aisle).

Keep up the good work, though.  I'm not lost yet - but we are getting close to where my "flat earth-like" theory regarding hops runs out....

334
All Grain Brewing / Re: Bru'n Water Pale Ale Profile
« on: March 04, 2016, 08:48:53 PM »
I agree with Denny - same system, same rate - if you boil off a gallon per hour with your system, you will boil off the same amount per time period regardless if your volume is bigger or smaller.

335
All Grain Brewing / Re: PH Definition
« on: March 04, 2016, 08:39:53 PM »
The most sour beerI have achieved is 2.9 pH as final pH.  It was pH 4.3 after boil then pitched with Omega Y-06, if I recall correctly - it got to 2.9 after about 20 hours, perhaps slightly less.

336
General Homebrew Discussion / Re: Brewing Tomorrow
« on: March 04, 2016, 08:28:03 PM »
It's a big beer but not hugely so.  You might be fine with 2 packs of yeast.

337
My favorite response to questions about opening a brewery (at least 3-4 times a month) is that the best way to make a small fortune in brewing is to start with a large fortune.

That usually stops the questions in their tracks  -  I enjoy the hobby and my beers are good enough that many people ask me for them.  I can't drink all that I make, so I gladly oblige those who ask, but don't expect an unlimited supply.  I am sure my beers suck compared to the big hitters on this forum, but I am happy to share.

No pro for me - but I know a few pros that are happily brewing their dream.

338
Jim, is your dog named Einstein?

339
Any idea what beers this one came from?  Mikkeller?

340
Listening as I type this.  Nice discussion on science - the pure quest for knowledge is really it!  As Einstein said (paraphrasing) - "If we knew what it was we were doing, it wouldn't be called research, would it?"

341
General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: March 02, 2016, 02:57:47 PM »
I like to bottle and send plastic PET bottles that are 16 ozers.  They seem to work fairly well if I bottle with the beer gun and I have near zero issues with leaks!  Hopefully that is okay!

342
General Homebrew Discussion / Re: All Sour Brewing
« on: March 01, 2016, 05:27:34 AM »
I really enjoy sours, but I have judged them a few times and some folks enter a flawed beer - not good.  I have a few that are in the rotation: a Flanders blend Solera project that is several years in the process now (blending old an new each year) and an annual Blackberry Brett Saison.  For me, the thing is that the underlying base beer must be good in order for the sour to be good.  One guy in my club is quite expert at sours and some of his Brett beers are truly a joy to drink.  The acid bombs that peel the enamel of your teeth - no thanks.  I made one Berliner Weisse that was so sour that I used it to back sour a Gose - a unique way to avoid kettle souring the Gose and to achieve the right level of lactic flavor, I also salted it at the same time to get what I wanted.

As to the OP - I cannot see why I would give up my favorites and go only sour.  Like others said, sours are great, but I like variety, too.

343
I agree that temp is number one, but a close second is pH, so if you can monitor pH, and adjust as necessary, your beers will improve greatly.

344
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: February 24, 2016, 10:14:17 PM »
That is funny.  We are a year older but wiser?

345
General Homebrew Discussion / Re: Water Questions
« on: February 24, 2016, 10:11:39 PM »
My Ro water is 13-15 TDS.  It is the combination of softened then RO filtered water.  Not sure how those numbers are reached.

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