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Messages - ynotbrusum

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361
Yeast and Fermentation / Re: Ferment Beer 9 Times Faster
« on: February 03, 2016, 10:00:01 PM »
I hope it creates a breakthrough - but I think the Germans have worked the process to a pretty much nth degree....and I bet their new process is not producing "It". 

362
Yeast and Fermentation / Re: Lager X
« on: February 03, 2016, 09:52:58 PM »
Does it have "It" ?  I am looking for a Helles with that specific profile....

363
All Grain Brewing / Re: water profile for black lager
« on: February 03, 2016, 09:49:10 PM »
Brew what you like for yourself and guests - there are no rules and a nice roasty lager can be quite flavorful.  But if entering into competition, a significant roast flavor is usually dinged - the Schwarzbier should not be terribly roasty and definitely not acrid...so for me, I get that sweet spot by adding Carafa III at vorlauf.  YMMV.

I just note what I hear at comps while judging....

364
All Grain Brewing / Re: Low pH with Best Pils Malt?
« on: February 03, 2016, 09:42:12 PM »
So 5.4 pH for Avengard - how does that translate to Lovibond for Brunwater?

365
All Grain Brewing / Re: Low pH with Best Pils Malt?
« on: February 03, 2016, 06:06:50 AM »
Did anyone have an issue with Avengard, in terms of lower pH than expected?  I just bought a sack and I guess a mini ash is in order - I'll probably just grind the grains the night befor and add in a little extra to take for the test.  My wife will think I am totally nuts with this one....

366
In your case I would ask everyone to bear with you as you put business before pleasure and get the format of the club set from an operational perspective and set some goals for the first year and prioritize them.

But encourage fun!

367
General Homebrew Discussion / Re: diacetyl in lagers
« on: January 29, 2016, 04:04:41 PM »
If you want practice tasting diacetyl in a lager, RedHook Pilsner is the biggest D-bomb I've ever had. I get it in most of their beers, but the Pilsner is the worst offender of them all.

How is the even acceptable in ANY commercial brewery?

It is common in Czech Pilsners - the Czech lager strains develop it even after an extended D-rest.  So, it is part of the expected flavor profile.  A few ale styles permit it under BJCP styleguidelines, but even then it is typically not desirable.

368
Also ask about any special events or sessions that the club holds - ours does an early in the month tech session that is very worthwhile for some geeky discussions on topics of interest.  It also hosts social events periodically during each year (brewery tours, picnics food pairing dinners - that type of thing).

Enjoy and bring beer for "evaluation".  As to the diacetyl comment above - I suggest being truthful, but simply couch it as perhaps - a hint of diacetyl or perceptible level of diacetyl, if you detect its presence.  Some of us are damn near blind to it (it is more of a mouthfeel to me than an aroma or flavor) - so I have to search for it in lower levels, but I welcome the comment.  For example, I had it arise as a result of the Czech Pilsner yeast that had an extensive D-rest and was fine at kegging, but it came back over a few weeks at lager temperatures.  The diacetyl patrol at a club meeting was able to detect it in my beer, so I didn't bother entering it in any comps!

Mostly just enjoy the folks and try to meet everyone - you might find some that are extremely dedicated and others that are just plain fun.

369
General Homebrew Discussion / Re: 2016 Spring Swap
« on: January 29, 2016, 11:55:50 AM »
Gonna pick up the ingredients today for the challenge beer - I will stick with the original format and I think I may shoot for an American Strong Ale - that will also fit the next club cup competition (if it turns out good, it will be fun to hear the groans about it being an extract brew!). Plus the bottle conditioning will justfy filling some bombers...rather than taking up a keg

370
General Homebrew Discussion / Re: Podcast questions
« on: January 27, 2016, 12:42:24 PM »
Heat wrap on winter lagers - any adverse flavor effects compared to a temperature controlled chest freezer used in the rest of the year?  Is the wrap a reliable way to heat the wort in the fermenter or does it heat up at the outer wall of the fermenter to a temperature that adversely affects the lager yeast immediately adjacent to the heat source?

I am thinking about off flavors that might come from slightly excessive heat applied at the fermenter wall - not experienced in the situation where ambient cooling is used (my typical approach). 

FWIW, I am fermenting and lagering in my garage this winter and don't have a great way to heat up the interior of the chest freezer to keep it warm enough to remain reliably in the fermentation temperature range of the lager yeast. (Garage temp is around or just below freezing this time of the year).

371
General Homebrew Discussion / Re: Oxidation - Mitch Steele
« on: January 27, 2016, 12:27:04 PM »
Not terribly at least not recently, but I am thinking about when I bottle from keg on those few occasions (gift beers, comp beers, and other stored beer situations.  I don't always keep an extra sampler beer for those purposes, so I never know if the beers hold up well in the packaging...just thinking out loud and trying to come up with a justification to my wife for the conical, maybe?

372
General Homebrew Discussion / Re: Anyone use Iodophor for cleaning?
« on: January 27, 2016, 12:21:58 PM »
Another thought - is the product affected by water composition?  I have hard, iron rich well water at my house, so I use RO for brewing.  Is the hard water just as good as soft water for Iodophor use, or would softened, but not RO, be a better base water for the solution?

Thanks for the great info!

373
General Homebrew Discussion / Re: Oxidation - Mitch Steele
« on: January 27, 2016, 12:00:03 PM »
Yea, good stuff, but it makes me wonder if I need to try to rig up something for a CO2 push to move beer from the primary to keg.  Also re-thinking the auto siphon and whether that is injecting O2 when starting the siphon....

374
Yeast and Fermentation / Re: Racking before end of fermentation
« on: January 26, 2016, 07:21:46 PM »
Oddly, I had brewed a Tripel for a 60 gallon wine barrel project at our club this past month and it pained me to rack it off at 1.012, when I knew it would likely finish a few points lower, if given time, but we had agreed on a date for the barrel fill and I had fully expected the beer to finish by a few days earlier - just goes to show you that the yeast tell you when they are done!  There were enough really dry batches blended with it that even if it doesn't finish further, the batch will be fine.  Years ago, I would have racked it to secondary and waited to take a hydrometer reading a week or so after that - and probably lamented that it had not finished!

375
General Homebrew Discussion / Re: Not clear beer
« on: January 26, 2016, 05:32:16 PM »
I have some beer in the pipeline, so I tend to look forward to a keg blowing - definitely mixed emotions on the great ones, though.

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