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Messages - ynotbrusum

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361
I can't help but wonder if the lack of recirculation had an impact here.  I appreciate that both batches were single infusion, albeit at slightly different starting temperatures.  Even so, the recirculation may be significant in many ways that we are missing.  Also, a gentle squeezing of the mash grain is something I do (using a bag).  Both aspects bring my beers to consistent gravities where I have done a non-scientific comparison of Lodo versus non-Lodo in sequential brewings. 

362
My LHBS (Nu Home Brew, in Spokane Valley, WA) is very reasonable, and equal or cheaper than online for many items, especially ingredients (bulk or weighed), after a 10% discount for current membership in the local homebrew club, and especially if otherwise I'd be paying shipping. 

I buy and freeze bulk hop orders separately which ensures availability of specific varieties, allows me to shop sales, is theoretically cheaper, and allows me to do spur of the moment brews.  In reality, I spend hundreds of dollars for hops this way, that as they age I have to TRY to calculate AA% loss, and sometimes end up still in the freezer 7 years later.  So it's kind of a wash although when brewing ten gallons of hoppy beer I definitely see a savings using hops from my freezer.

I also typically outside source specific brand equipment, including new or used kegs, but I certainly don't fault the LHBS for having some higher priced items - that's how businesses need to operate! 

Through my LHBS I can call him a day or two before his weekly order to order items, including Wyeast liquid yeast, that he will sell me even if he has some older yeast of the same kind in his fridge.  I find that level of customer satisfaction awesome.   

My reasons, as well.  If a yeast is approaching its best by date, he sells it to me for half off...then I just use a starter and I'm good to go.  He will get any ingredients that he has access to and virtually any equipment or parts, including some things that I don't readily find online (my time is worth something, after all).

363
General Homebrew Discussion / Re: New to brewing...serveral questions
« on: April 09, 2017, 12:59:18 PM »
Dextrose can be added at any point from the boil to just past high Krausen in the fermentation.  It is highly frmentable and will dry out and raise the alcohol lev l in your beer.  Depending on the style, it could be used up to a pound or so in a 5 gallon recipe.  I prefer to use it sparingly.  I will use it in Belgian beers and very light American styles.

364
General Homebrew Discussion / Re: Favorite Brew Music
« on: April 07, 2017, 06:06:40 PM »
I'm the odd man here - classic and cutting edge (read:not pop radio) country.  Hank Thompson to Cody Jinks....

Sometimes I'll run a rock set from the 60's  or an eclectic artist, but I seem to usual come back to old country and western.

365
More expensive, but worth it.

366
General Homebrew Discussion / Re: Learning about yeast
« on: April 06, 2017, 07:42:17 PM »
Another way to go is to brew a low gravity beer and just pitch a "pitchable" pack of yeast.  Fresh Omega Yeast Labs packs can be pitched into 1.040 gravity beers pretty reliably (ales), without any issues.  Then re-pitch a third to half of the yeast cake onto the next batch and it will take right off.

367
Yeast and Fermentation / Re: Cali V
« on: April 04, 2017, 08:46:17 PM »
I like the Cali V in a west coast blonde ale ala the 805 Ale from Firestone Walker.

368
Yeast and Fermentation / Re: Yeast washing
« on: April 04, 2017, 08:43:35 PM »
One further thing I will add regarding re-pitching of yeast:  I suggest using yeast nutrient on the pitches (initial and subsequent).  When I didn't use the Wyeast nutrient blend, the yeast seemed to perform a bit poorly (seemingly a "flabbier" beer that just lacked what I found to be the case when I used the yeast nutrient.)  It seems a small price to pay for happy yeasties. 

I could be dead ass wrong, too, as I appreciate that I may be setting myself up for bias that could overcome my senses and leading me to the conclusion of a noticeable difference.  I imagine that someone has experimented on the topic, but I don't know for sure.

369
General Homebrew Discussion / Re: Favorite Brew Music
« on: April 03, 2017, 06:16:40 PM »
I suppose for the really dedicated homebrewer, it could be simply "deeply satisfying", without being "fun".  I think it is fun, but I can see the deep satisfaction side of it, too.  I don't like the cleaning, so I have gone to one vessel no sparge, but I am looking always to improve my process - adding , then subtracting, and trying to hit my "fun efficiency".  Low O2 has been an interesting set of process changes... but I don't see that as fun, per se.  I do like the results, so for now, it is in my process and system for lagers.

370
General Homebrew Discussion / Re: New Beer Style
« on: April 02, 2017, 11:36:29 AM »
Thankfully on April Fools day!

371
Yeast and Fermentation / Re: Help troubleshooting, 34/70
« on: March 31, 2017, 09:11:18 PM »
I like 34/70 ok (some lemon flavor presents itself in the background that is occasionally distracting), but I prefer S-189 for clean lagers.  I use liquid yeast (2206!) for the maltier lager styles.  Two packets of 34/70 works fine for me on lower OG lagers without a starter.  I don't typically do a starter with dry yeasts, but I will rehydrate them occasionally to allow the built in reserves to do some of their work building cell membranes before pitching.  Ales seem fine without any further dry yeast prompting - just sprinkle it on and watch the magic begin for those.

372
All Grain Brewing / Re: Traquair House Clone boil down process
« on: March 31, 2017, 08:37:29 PM »
Whatever you do, don't scorch it when it reduces to syrup...that can really wreck the flavor.

373
Thanks, Jeff, for the link to the charts.  At my altitude its 210 plus a little smidgeon, which ties very clearly to the charts.  If I set my boil controller to 212, it boils over for sure.

374
General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: March 30, 2017, 06:14:51 PM »
Numbers vary among judge groupings, also.  Just had a reasonably good beer (British Strong Ale grouping) that I judged at mid 30's leapfrog over a mid 40's beer from another judge set in a miniBOS.  It was clearly superior and improved greatly from the time of my initial evaluation by warming up during the interim between when it was first judged and when it was head to head with the other beers in MiniBOS.  I went back and rescored it in the high 30's and noted that aspect on the scoresheet.  Had I scored the second place beer it would have been mid 30's for me.

375
General Homebrew Discussion / Re: HBC
« on: March 28, 2017, 11:31:49 AM »
I'd love a yellowhammer in 2XL, Keith, if you are still offering. 

My wife and I will be attending this year again.  We enjoyed Baltimore and Grand Rapids, but missed San Diego...  judging again, if all goes as planned and will volunteer at at least one session during the seminars.

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