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Messages - ynotbrusum

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General Homebrew Discussion / Re: "We Might Have Been Wrong About FWH"
« on: August 20, 2017, 12:19:08 PM »
I find it very style dependent - I do FWH for my Helles and pilsners with noble hops, but not so much for my American beers.  I like the "rounder bitterness" I perceive.  It could be totally biased and I have not conducted triangle testing on this, so I appreciate that it is not sensory panel derived, nor lab tested.  Just my 2 cents.

Equipment and Software / Re: Ss Brew Bucket Thermowell
« on: July 21, 2017, 08:12:29 PM »
I have a stopper/bung with two holes and one hole has a thermowell about 12 inches long through the hole, so I just snake the probe down to the bottom of the thermowell and the other hole gets the airlock.  It may not be perfect, but it registers from the center of the fermenting wort, about 12" down from the top of the bung...and seems to be a reasonable location.  I am sure that there are currents and temperature differentials of some measurable degree, but I just live with what I have and it seems to work pretty ok.

General Homebrew Discussion / Re: Pics of recent brews?
« on: July 21, 2017, 05:45:35 PM »
I always tend to see this thread at lunch on a Friday - it sure makes it seem like a longer afternoon when I do - can't wait to get home now after work....

General Homebrew Discussion / Re: Berry ale
« on: July 21, 2017, 05:42:48 PM »
On the guava note - perhaps a guava Gose?  That could be the Margarita of beers.  Have fun and enjoy those guava concoctions!

General Homebrew Discussion / Re: Brewing for competition
« on: July 12, 2017, 07:45:34 PM »
Unlike other competitions, the National Homebrew Competition has a set submission date for all first round entries, despite differing judging dates among the competition sites.  That alone may impact where you enter your entries for judging.  The longer the time frame between delivery and judging, the more important it becomes to have a beer hold up for that time frame.  Many homebrewers bottle condition for this reason. 

At the final round, many beers were likely not re-brewed and it showed as oxidation was pretty prevalent according to many judges with whom I spoke.  Another consideration for first round entry site selection - opportunity to re-brew if you advance to finals. (While everyone may certainly re-brew, entering an early-date judge site allows you to know that you have advanced before you need to re-brew certain styles that are more susceptible to storage concerns.)

Just a point for consideration....

Good idea - your cross section of tasters may prove to you that it is worth using again, but ultimately, every person tastes things somewhat differently and you may get a mixed result with some folks loving it and others hating it.  For example, some people love 34/70, while I have encountered a few folks who claim it has too much lemon flavor.

All Grain Brewing / Re: Phosphoric Acid amounts?
« on: July 10, 2017, 10:21:04 PM »
Also consider using a touch of acidulated malt.  I make 10 gallon Pilsner batches with up to a pound of acidulated malt without any problems.  Of course you will want to use a calibrated pH meter to know where you are at...
Isn't acidulated malt just going to add more lactic? If I understood correctly, he's trying to get more acidification and avoid any lactic flavor.

I've had the same issues with low concentrations of phosphoric requiring a large quantity. I wouldn't imagine it to be an issue as lower concentrations just mean you're adding a few 10s of mL of distilled water in addition to the acid. Sub-optimal from a cost/effort perspective, but I can't see any issue for the beer.

Hopefully someone smarter than me will weigh in, but those are my thoughts/experience.

Sent from my iPhone using Tapatalk

The lactic flavor component of acidulated malt has never asserted itself in my experience with using it.  I am talking a max of 5% acidulated malt in a recipe - higher than that and I would seek an alternate source for lowering pH.

General Homebrew Discussion / Re: Converting to Electric Brewing
« on: July 10, 2017, 10:14:29 PM »
What size batches are you intending to make?  Induction is a fairly inexpensive alternative for small batches, but I don't know what a larger scale version might cost.  It could be comparable to one of the brew vessel systems now out there.  (Robobrew goes for $475 through Williams Brewing).

All Grain Brewing / Re: Phosphoric Acid amounts?
« on: July 09, 2017, 01:14:17 PM »
Also consider using a touch of acidulated malt.  I make 10 gallon Pilsner batches with up to a pound of acidulated malt without any problems.  Of course you will want to use a calibrated pH meter to know where you are at...

General Homebrew Discussion / Re: 30 Gallon in 30 Days Challenge
« on: July 09, 2017, 01:09:19 PM »
In the dead of winter I will occasionally brew 2 10-gallon batches back to back on one day using a three keggle system.  Start to finish it would be about 8 to 9 hours, if I had everything synchronized and the styles and processes were meshed well. A counter flow chiller was the key. I haven't tried it since going single vessel BIAB earlier this year...

For those who haven't jumped to the sauergut reactor level, what difference or effect do you folks suspect would be achieved/lost by using acidulated malt in the mash (along with a lower dose trifecta or daily double - i.e., just no AA) to obtain the proper pH for the mash (I note the absence from the boil addition of sauergut, of course).  I have been using the acid malt for a variety of reasons, but principally to avoid higher dosing with other salts or acids.

General Homebrew Discussion / Re: 30% pilsner malt, 60 or 90 min boil
« on: July 07, 2017, 04:24:21 PM »
I agree that you almost have to force it to have DMS linger.  I boil hard only the last 10 minutes or so of the boil, with the cover off, the rest of the time its 75% covered boil at just above a simmer.  I have had judges search for DMS and call it out when it isn't there (such as with an American Premium Lager using adjunct).  One said I needed to boil longer.  Oh well....BJCP judges aren't infallible. (Yes, I am one.)

Ingredients / Re: Campden Dosage for Fruit in Beer
« on: July 06, 2017, 03:07:32 PM »
Thanks, Dave.  That sounds consistent with what my fruit wine making friends suggested.  I may go a bit light on that dosage and give it plenty of time (while refrigerated) before racking onto the fruit.  I have a bit of time yet before the berries come in.

All Grain Brewing / Re: What's your favorite type of beer?
« on: July 06, 2017, 11:51:45 AM »
Depends on the mood, but usually a Helles.

Ingredients / Re: Campden Dosage for Fruit in Beer
« on: July 06, 2017, 11:49:19 AM »
Blackberries aren't really able to be rinsed very well - they will be oozing when I get them fresh.  So I will need to add the metabisulfate to a batch of blackberries prior to or after pureeing or macerating  the fruit.

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