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Messages - ynotbrusum

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346
General Homebrew Discussion / Re: Did NB sell out?
« on: October 14, 2016, 09:21:56 PM »
Yeast - perhaps - or at least its distribution to homebrewers.

Hops - enough to create a shortage or price increase for certain types.

With the right regulations... who knows what limitations could arise.

Maybe I am "tilting at windmills", but I am just skeptical enough to think that when In-Bev enters a market, it wants to exert a measure of control over it to the detriment of its competition.  That means the market suffers - especially if it is a market that is subject to heavy regulation (alcohol).  How far the wake casts its ripple, I can't say, but this acquisition is closer to my concerns than the craft beers it bought.

347
General Homebrew Discussion / Re: Experimental Brewing podcast Episode 25
« on: October 14, 2016, 09:16:39 PM »
I am going to give it a "go", as I have been trying to be low oxy on the kegging side for a few months now and that, alone, has been an improvement in stability, I believe.  I have SMB in the granular form and will try to weigh out the right amounts, yet knowing what the stuff smells like in water (for sanitizing) makes me a bit uneasy that I might encounter a sulfur bomb with the wrong yeast...but I figure it is worth trying anyway.

I don't have a stainless fermenter, so copper is unavoidable at this point...hoping for the best.

348
General Homebrew Discussion / Re: Did NB sell out?
« on: October 14, 2016, 08:25:29 PM »
My fear is that they try to corner the market on certain ingredients (think Hunt brothers in the silver market) and run the small LHBS's out of business.  That didn't work yet on the craft beer market, but they still haven't finished acquiring either....

349
Ingredients / Rahr Pilsner adjustment in BW
« on: October 14, 2016, 12:14:43 PM »
I recall the two row as being adjusted to 5 degrees L, but is there a specific number to use for Rahr Pilsner malt?  Got a sack and brewing this weekend.

350
Ingredients / Re: Honey Malt in Brun' WAter
« on: October 14, 2016, 12:10:00 PM »
FW 805 uses a fair amount and it is a solid beer...just sayin.

351
Ingredients / Re: When do you add honey?
« on: October 14, 2016, 02:01:05 AM »
Thought I would look into it a bit and it turns out that there is some science supporting adding sugars at the cold side:

https://www.researchgate.net/publication/281405909_Carbohydrates_Addition_during_Brewing_-_Effects_on_Oxidative_Processes_and_Formation_of_Specific_Ageing_Compounds

Better shelf life with not heating the simple sugars, if you trust that study.

352
All Things Food / Re: Low n Slow Pork Butt
« on: October 14, 2016, 01:33:02 AM »
I do them frequently for parties - but this past week, I did a full shoulder - Boston Butt and Picnic Ham and accompanied it with smoked pheasants that I brined for two days and then injected with apple juice right before smoking with pecan wood chips.  Got the birds to 158F and pulled them...it was a real toss up between them, but the pork shoulder won by a smidge.  Gonna make some killer chili with a mixture of the pork and pheasant meats.

353
Ingredients / Re: When do you add honey?
« on: October 14, 2016, 01:01:58 AM »
I add it and most other sugars at high Krause or just past that.  I figure that the yeast are well on their way to metabolizing the main meal and give them some dessert.  Seriously, I think the complex sugars get a full working over, so by high krausen, I'm less likely to cause a stall in the fermentation rate if introduced earlier.  It could be overkill or unproven but FWIW it's what I do.

354
General Homebrew Discussion / Re: Quick turn around on Bavarian Weis
« on: October 13, 2016, 09:30:32 PM »
If you are thinking of keeping it on the light side, a British ale such as a bitter, golden ale or similar would likely be ready in time and be an easy drinker, too.  The golden ale would benefit from a short crash or gelatin.  Really, a whole bunch of lighter ales could fit this fermentation schedule profile.

Cheers and Good luck!

355
General Homebrew Discussion / Re: pour in four
« on: October 13, 2016, 09:26:24 PM »
I have pulled off 11 and 12 days.  Booze is done in 3-5 carbonation in the next 4-5 days and that is really pushing it

Sent from my SM-S820L using Tapatalk



I envision someone coming up with a  bottle cap that has a seal that releases above 12 psi, but then reseals as it resets at 12 psi.  A spunding valve for a bottle?

356
General Homebrew Discussion / Re: Experimental Brewing podcast Episode 25
« on: October 13, 2016, 09:23:08 PM »
I knew Denny's position vis a vis LODO going in, so it didn't land so harshly on my ears.  Like I noted above, I am doing some things to minimize uptake of oxygen and seeing pretty good results.  I view both of the other steps (Brewtan B and GBF suggestions) as merely this - (i) additives that assist chemically to guard against oxidation or otherwise create potentially better tasting beer by binding with compounds and chemicals to minimize or eliminate occasional problems and (ii) processes which attempt to assist in guarding against oxidation and otherwise improve beer quality or stability. 

As I see it, there is room at the table for all of this and I think Joe was saying that Brewtan B can help with a number of different things, regardless of what else you use or process you take to make your beer the best that you feel you want it to be (though some things may counteract the effect of others). 

Some additives or processes are within one person's horizon and beyond that same horizon for another brewer, who is content with his beer and feels that the additional marginal effort (be it process or additive) is beyond his needs or beyond what he wishes to undertake in this hobby without further proof of the extent of improvement to be obtained by the effort.

357
General Homebrew Discussion / Re: Experimental Brewing podcast Episode 25
« on: October 13, 2016, 06:19:56 PM »
I streamed it last night - enjoyed it, as usual.  I also do Drew's approach of sanitizer with CO2 purging and that seems to have reduced oxidation noticeably.  I heard about it at NHC this summer and now include it in my regular routine along with kegging direct from fermenter (those fermenters with valves) to keg (in the out tube via QCD with prv cracked to allow flow, to further eliminate O2 contact.  Maybe I'm imagining, but it seems to retain freshness better....

358
General Homebrew Discussion / Re: Experimental Brewing podcast Episode 25
« on: October 13, 2016, 01:36:55 AM »
Probably should weigh out a 1/4 tsp and go by weight/volume of water.  Maybe do a few samples to average the weight, if 1/4 tsp is difficult to measure out...

359
Tx all of you, i did my transfert to a secondary and it look fine.

Now try to just primary ferment - the extra racking exposes the beer to more chance of oxidation and spoliation than just leaving it on the yeast cake for a few extra days.  Then check gravity a few days in a row and when it doesn't budge even a bit, it is done and can be racked to the bottling bucket or keg.

Cheers and enjoy your brew!

360
Yeast and Fermentation / Re: whirlpooling a krausen starter?
« on: October 12, 2016, 12:13:38 PM »
Sounds like some extra work, but maybe worth the effort.  I may have to try it when I am low on lagering chest space.

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