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Messages - ynotbrusum

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346
Yeast and Fermentation / Re: Has dry yeast improved?
« on: April 27, 2018, 01:56:16 PM »
I hear you, Robert.  I once had a brewhouse infection that carried over through a couple re-pitched batches, so I am overboard on cleaning and sanitation.  But you are right - keep it clean and healthy and there should be no problems.  I re-pitch, but only when the timing is right or a direct re-pitch on the same day as harvest/racking.  I brew 10 gallon batches, so I remain fastidious - perhaps beyond reasonable.....cheers!

347
I went out 25 generations on a clean Pilsner yeast, I think it was WLP 800.  That was over a period of nearly 2 years, I believe, with back to back brewing so it didn’t sit for long.

Cheers.

348
All Grain Brewing / Re: When to recirculate mash
« on: April 26, 2018, 10:08:23 PM »
I will also occasionally stir the mash gently just before mashout, so if the bed compacted somewhat, I get a second chance at recirc contact with the grains.  Rarely is this necessary if I recirc at a reasonably slow rate, though.

349
General Homebrew Discussion / Re: Weird question...
« on: April 26, 2018, 09:55:49 PM »
I read that some say to never give up on a beer. I recently read that a beer judge (once he’s completed his flight) combines blah beers (aka the losers) with the other blah beers to get a pretty good drinkable beer. Possibly you can blend it with something on hand or brew something to blend it with to save it.

On the other hand, “Don’t Cling to a Mistake Just Because You Spent a lot of Time Making it.” — Aubrey De Graf


Sent from my iPhone using Tapatalk

The perennial statement - life is too short.  Dump and rebrew.

350
Ingredients / Re: Belgian Tripel : Czech vs US Saaz
« on: April 24, 2018, 03:50:09 PM »
When using such a small amount of bittering hop addition, I agree with Denny as to just about any style - the bittering hop will contribute very little to flavor... maybe a slight spice with Saazer varieties (Czech or US), but your yeast will be the shining element with a Tripel.

351
Beer Recipes / Re: maibock
« on: April 20, 2018, 04:23:20 PM »
I know that some brewers are using Red X in place of crystals to get a malty profile.  Just a thought.

352
Equipment and Software / Re: Female Quick Disconnect Lubrication
« on: April 20, 2018, 04:08:46 PM »
OP mentions heat, so I believe he is concerned with the stainless disconnects used hot side.

Good point.  I didn't process that part.

Paul

Me neither.  I use what Phil linked for my tuns and hoses.

My QDC's for mash and boil hoses never stick to the point of being an issue.  I always have the male part on the tun and the hoses are always female on both ends and I don't lubricate them at all, other than what runs through in the brewing process and then on the clean up.

353
Equipment and Software / Re: Female Quick Disconnect Lubrication
« on: April 19, 2018, 09:39:30 PM »
I admit that any of posts are sometimes difficult, but the petrol gel lube solves it every time for me.  Some of the O-rings are a little thicker than others, too.  I had been using colors to keep from accidentally putting the QDC on the wrong post on a keg in a cramped fridge, but some of the O-rings were just a bit more difficult to overcome.

This is the product:

https://images.search.yahoo.com/search/images?p=keg+o-ring+lubricant&fr=yset_ie_hp_mktgsem-s&imgurl=https%3A%2F%2Fwww.txbrewing.com%2Fmedia%2Fcatalog%2Fproduct%2Fcache%2F1%2Fimage%2Fb528a2a2fc6b7c3ba4a309117b1998a8%2Fk%2Fe%2Fkeg-lube.jpg#id=1&iurl=https%3A%2F%2Fwww.txbrewing.com%2Fmedia%2Fcatalog%2Fproduct%2Fcache%2F1%2Fimage%2Fb528a2a2fc6b7c3ba4a309117b1998a8%2Fk%2Fe%2Fkeg-lube.jpg&action=click



354
All Grain Brewing / Re: BIAB and mash temp question
« on: April 19, 2018, 01:13:09 AM »
My question was theoretical. I was reading about the two amylases and just wondered what would happen if you let the mash temp drop through the full range.

I'm relatively new, and also use BIAB (where the final "B" is a stainless mesh basket.)  For Belgians, I've been running the full temp range from the other direction - starting low, then raising mash temp in several steps until mash-out.  I have read that with current "modified" malts, this is is totally unnecessary, but it works for the Trappist brothers, and why not?  It's not more work, because I'm using a pump and electric heat.  The step mash process is more repeatable than it was with gas, and I can use my basement without asphyxiation.

I've also been told that with step mashing, I should remove Carapils and other dextrin malts from recipes.  I'm a little less sure what to think of this.  If I substitute in more base malt, it seems to drive the gravity slightly higher, and I don't notice any difference in the head or foam.  Maybe I'm not perceptive enough.

I think you are close in grasping the points above, but perhaps some further clarification could help:

The beta amylase once denatured, stops the work of breaking the chains of sugar, leaving only the alphas to do what they can do, which they can actually do more than betas and quicker, but they are helped by the betas on breaking down specific starch types.  You can google this for more info and get a more technical evaluation.

As to Carapils, I use it for flavor (as a light crystal malt) rather than the misconception of aiding foam or mouthfeel (it actually is foam negative in effect).

But in the end, try it for yourself and reach your own conclusions - Cheers!

355
Another good one - any brewer who sleeps on his Grain to guard his coolship is my kind of brewer!  And I bet his Kölsch style is worth a sidetrip when near LA.

356
Yeast and Fermentation / Re: Has dry yeast improved?
« on: April 19, 2018, 12:43:45 AM »
I like several dry yeasts to the point that rather than repitching a liquid yeast during warm months, I go with dry yeast.  My fear in warm months is that there is just so much of an airborne microbial level that I want to just minimize the possibility of contamination and not repitch or propagate yeast very much.  Dry yeast costs less and I can pitch a substantial amount inexpensively.

357
Equipment and Software / Re: Pump reviews
« on: April 18, 2018, 09:20:18 PM »
I went from March to TDS Topsflo a year or so ago, when I added a second pump.  The annoying whine is gone and I run TDS Topsflo as both pumps (BIAB HERMS recirc through HLT coil and recirc of HLT tank water with electric element as HERMS tank).

I throttle through ball valves on the outflow side of the pumps, but I run the HERMS HLT water tank recirc wide open.  No complaints and they work seemingly as well as the March pump with almost silent operation.

358
General Homebrew Discussion / Re: How's your LHBS doing?
« on: April 18, 2018, 09:06:45 PM »
My LHBS down-sized and moved across the street from its original location, so it could remodel the old space into a wine production and tasting bar (beer license also).  The shop will stay active for as long as it remains viable in the location across the street and may be helped by the wine making and serving aspect at the remodeled location.  Definitely a different business model and I hope it works for them.  Wine had become a bigger draw over the last few years, but he has kept up with the essentials and I can order anything special and have it for pick up within a couple days, typically.  I want him to be open, so I try to get all ingredients from him and some equipment (though he wasn't set up for a lot in the equipment category).

359
General Homebrew Discussion / Re: no sparge method question
« on: April 18, 2018, 01:42:24 AM »
Typically you add all water up front and make your salt additions on the full batch and full measurements.  It can be batch sparged if you want...that’s the great thing about this hobby.  If you batch sparge, you should make sure each water addition works for pH levels.  The online calculators cover all of that pretty well.

360
General Homebrew Discussion / Re: chilling beer
« on: April 16, 2018, 06:44:53 PM »
Chill one and pop it to see.  You can put it in the freezer for a little while to speed the chilling, if you are in a hurry.  Cheers and enjoy your handiwork!

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