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Messages - ynotbrusum

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361
All Grain Brewing / Re: Infusion Step mashing and pH management
« on: January 04, 2016, 08:08:02 PM »
Interesting, Jeff.  So are you using the calculator for the lactic addition or just measuring actual pH in the boil kettle and adding a bit by bit until you reach your desired level?  (I have considered a similar approach, but wasn't so sure that I wanted to do a lot of tinkering in the kettle (or in the keg, even).

362
Were you attempting to mash out and stop enzymatic action or to achieve a specific mouthfeel or head retention through stepping temperatures?  If not, then I don't think either way will dramatically affect your beer as compared to the other.  I occasionally use the late addition of water at 180F or higher added to the initial mash to raise the temperature into the high 150's or even 160's to get a little better head retention and body in the beer.


363
All Grain Brewing / Re: astringent off flavor
« on: January 04, 2016, 07:47:29 PM »
Since the stout was fine, but the Black IPA was a problem, I would venture to guess that your pH was too low as a combination of adding gypsum to try to make the hops "pop" and starting lower with the pH, generally, between the two beers and possibly too large of a second batch sparge or too hot or a combination of both.  That probably lent the acrid note from the dark malts and the astringency or overall dryness from a hot sparge.  Try the recipe again using all RO water and inputting that 100% dilution ratio into Brunwater to work your additions.

Or I could be way off on the problem....

364
General Homebrew Discussion / Re: Acid solution for Beerstone
« on: January 04, 2016, 03:14:01 PM »
I am not sure of the speed of the distilled vinegar process - I soaked in a 5% solution (straight from the gallon jug of the stuff, which is labeled as 5%) for about an hour and upon scrubbing with a blue scrubby, I found no discernible difference occurring, so I dumped it and rinsed repeatedly and am now soaking my BK in PBW for the second day.  I am pretty sure it will peel off the beerstone, but I have BKF at the ready, if the PBW falls short...

365
Yeast and Fermentation / Re: "Shaken, not Stirred" Summary
« on: January 01, 2016, 11:23:11 AM »
You could make a starter out of second runnings and pitch the whole shebang in 18 hours.

This works well for me.  I take the late mid to tail runnings or on light lagers, just the whole wort as collected and use that as my starter...works great and I don't rush the pitching this way - I just have to post a note to myself to remember to pitch the yeast (I brew early in the day, so my starter is usually rocking nicely by bedtime.

366
General Homebrew Discussion / Re: Book Series
« on: January 01, 2016, 10:55:37 AM »
I have no experience with those books, but it seems that they are oriented to the commercial Brewer, so the processes suggested in them may or may not correlate well with homebrewing applications.  I am sure it is worth reading, but don't accept it as gospel for the smaller scale use, without experimenting at the home brew level.

The series books out on Yeast, Malt, Water and Hops through the Brewers Publications are very insightful and are mostly geared to homebrewing, but you may have already made your way through those texts.

367
General Homebrew Discussion / Re: HAPPY NEW YEAR!
« on: January 01, 2016, 10:46:46 AM »
Yes, Happy New Year to all forum participants - we get a fresh start on the allowable gallonage limits.  I gotta get brewing!!

368
General Homebrew Discussion / Re: Quick tips
« on: January 01, 2016, 10:42:39 AM »
During the winter time, I will set a 6.5 gallon bucket of water out overnight (about 2/3 full) to freeze for use with a pre-chiller to speed up the chilling process.  It never freezes all the way through and I just punch a hole in the top of the ice to drop the chiller in.   The first 10 gallons of the exit water is collected for cleaning and I run the hose out to the trees near my garage - this way I use less water overall, water the trees for winter (an arborist suggested midwinter waterings from time to time) and avoid the slick driveway concern of running it on the concrete drive.

369
General Homebrew Discussion / Re: Quick tips
« on: December 31, 2015, 09:44:33 AM »
A few simple tips - and I use a lot of those already mentioned, such as bucket heater on a timer, but some very simple things that are so obvious:

Put the propane tank in a large laundry tub with a little water to keep it from freezing up in cold weather.

Consider using hop bags with drawstring closures held by small spring clips to attach to the kettle for easy removal and less hop matter to carry over into the fermenter.

Don't discard an old dishwasher tray or silverware holder when you are getting a new dishwasher - they  make an excellent tray/bin to dry things up off the ground and upright.

A wine de-gassing rod with flexible "fingers" can be used to aerate wort - it really works quick.

I had a simple 2X2 frame built and attached to the ceiling of my garage to store 9 empty kegs - essentially it is looks like a hashtag with a square frame around it and 1/4 inch plywood slats on the bottom of each section to make sliding the kegs in and out a breeze (I know that a picture would help, but I am not at home presently).

A simple periodic mopping out with some light bleach solution can keep your keezer smelling fresh and free of mold.  I have a dedicated long handle mop with "Sham Wow"-type wipes that I use to make the chore even easier.

Use a large desk calendar mounted to a wall in your brew area to track your brewing - it lets you check at a glance how long beers have been fermenting/what the brew calendar will be (if you plan ahead for events)/ and which beers are getting a bit long in the tooth in your keezer.




370
General Homebrew Discussion / Acid solution for Beerstone
« on: December 31, 2015, 09:23:23 AM »
Just wondering if anyone out there has a standard solution acid concentration for use in removing beerstone from brew kettles as mentioned by Drew Beechum on the most recent podcast?  Also, which type of acid do you use?

Any insight would be appreciated, as I have always done an overnight soak with PBW or Craftmeister in the past, but I understand the acid approach is quick and effortless.  I plan a New Year's Day brewery and keg cleaning and beer racking day.

371
Yea - really good stuff.  And I thought it looked like Drew had lost a lot of weight - glad to hear that it was an intentional thing - I was a bit afraid to say anything about it....

I look forward to more of your insights and to the taste test comparison results.  I will be using some acid on my kettle as a New Year's Day beer stone removal project - just wondering how strong it needs to be?  Any quick and easy suggested acid solution?

372
Yeast and Fermentation / Re: What to use S-33 for?
« on: December 22, 2015, 04:47:36 AM »
I tried it on an English Bitter on a lark - it tastes more like a saison to me. Highly phenolic for an English strain and super low flocculation, so I would think it is more in the wheat style for ales, but as always YMMV.

373
General Homebrew Discussion / Re: Hoppy Irish Red - Ooops.
« on: December 21, 2015, 09:26:19 PM »
So many hoppy reds out there - I wouldn't sweat it, unless you have intentions to enter it....even then, I wouldn't sweat it.  I'd just enjoy it.

374
General Homebrew Discussion / Re: Opinions on Homebrewing Equipment
« on: December 21, 2015, 09:18:51 PM »
I have equipment that I don't use and could sell, but I always think I may use it someday...usually, though I add things that help in some way.  Recently I added check valves on all CO2 QDC's to prevent any back flow on over filled kegs.  Not needed, but helpful as a precaution.  A new (my third) 60 liter fermenter, so I can dedicate 2 of them to lagers and the third to ales for my typical 10 gallon batches.  The new antimicrobial beer line as an upgrade since the old tubing is heavily discolored and I wanted to replace it anyway.  A new 1.75 gallon keg for those occasional larger than 10 gallon batches that exceed a growler in extra brew...it adds up, but still is way cheaper than my other hobbies of fishing, hunting and golf - and my wife loves that I am home on most Saturdays - to brew or do beer related stuff like cleaning things or racking beers.

375
All Grain Brewing / Re: Hochkurz vs 150F - The 'play nice' thread
« on: December 11, 2015, 06:17:13 PM »
Quote
Anyone thirsty for some Pilsner?

raises his hand.

Both hands! 

I have a Helles and a schwarz waiting to be kegged next weekend for XMas Eve - 10 gallons of each, so I have some kegs to clear at a party next Friday night (a Vienna and a Czech pale lager - 10 gallons each - last year the first keg of Vienna blew in 15 minutes).  Can't wait to taste them!

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