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Messages - ynotbrusum

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376
General Homebrew Discussion / Re: I feel like an olypian.
« on: August 13, 2016, 03:44:49 AM »
I once had a 43 from a national judge and a pro brewer - it didn't place in the competition as a Helles.  I enjoyed that beer all the more and so should you with yours!  Congrats on hitting such a high mark and consider re-brewing it for future comps - as a judge I welcome exceptional beers to evaluate.

377
I don't get too worked up on descriptors as being the be-all end-all on beers.  Here is a beer that was named "Beach Blonde", is described as a golden lager and just happened to take bronze at the World Cup for a German Helles:

http://www.crystallakebrew.com/Beers/


It is a really great beer.

378
All Grain Brewing / Re: pH Effects?
« on: August 12, 2016, 04:36:49 AM »
Very late roast additions (vorlauf) coupled with kettle pH adjustments can get you pretty close to the OP's intended result.  I've done some Schwarzbiers with cold steeped roast malt additions, too, with some success.  But Sinamar is the lightest touch for coloring out there, I believe.

379
All Grain Brewing / Re: How to add coffee to a stout
« on: August 12, 2016, 04:27:00 AM »
The guys from Modern Times did a presentation on brewing with coffee at NHC a couple of years ago, which is where I got the idea of using whole beans. Their talk is definitely worth a listen.

Anywhere I can listen to it?

NHC recordings are at https://www.homebrewersassociation.org/how-to-brew/resources/conference-seminars/. They are free to download for AHA members. The coffee session was in 2015.

Ah thanks. Not sure it's worth spending $52 on though.

The AHA membership is worth it to me - along with joining a local club.  Both have improved my brewing immensely.  Just saying

380
General Homebrew Discussion / Re: Oxidation?
« on: August 12, 2016, 04:11:40 AM »
I definitely agree with Jeff's gradient approach to oxidation.  And the more delicate the beer, the quicker it seems to travel through the spectrum.  I sure want to try that Brewtan B on some light ones.

381
General Homebrew Discussion / Re: Reductones issue in RIMS?
« on: August 10, 2016, 03:27:00 PM »
Sounds like a question for the physics/chemistry guys - of which I am neither.  I do believe that the constant movement of the wort past the heating element is crucial here - you don't want to scorch it by leaving it in contact with the heat source in either event, but in a boil kettle, the wort should move by thermal dynamics to some degree.  Will it scorch before moving?  I don't know that science.  Will it produce an off flavor?  Perhaps the reductone issue is significant with either process, but I have tasted scorched beers made commercially on an electric kettle, so I know it can happen there.

382
Yeast and Fermentation / Re: White Labs Question
« on: July 31, 2016, 03:42:56 AM »
It sure sounds like that is the case, but I wouldn't worry about it, if it took off well.  Repitching would cause me concern, however, as the blend might be altered in terms of ratios....

383
It always happens when you least expect it.  I too have become a paranoid person about kegs - I constantly check, shut off gas, use lube on gaskets, replace post gaskets, etc... Yet every once in a great while the unexpected happens.  That's when I remind myself that it's time to brew again!

384
All Grain Brewing / Re: Red Ale
« on: July 29, 2016, 04:19:41 AM »
That's real close to the Firestone Walker 805 (if you swapped the melanoiden and carafa for more honey malt).  He uses WLP 002, IIRC.  So, I bet it will be great!

385
All Grain Brewing / Re: double kolsch attenuation
« on: July 29, 2016, 04:02:46 AM »
Yes.  I entered it in an informal contest as such and was met with some folks who said "there isn't a category for that beer".  I said just evaluate it for what it is called - most liked it, but it was a bit strong.  An award winning brewer whom I trust in terms of palate, generally, missed the attenuation, assuming that the slight sweetness came from under attenuation.  Clearly not the case.

I agree with the suggestions above to get it crisp and fully attenuated.

386
All Grain Brewing / Re: double kolsch attenuation
« on: July 28, 2016, 06:52:23 PM »
I would just note that the higher alcohol can come across as slightly sweet - I made one that a good brewer thought was under attenuated, but at 1.009 it was just the alcohol that caused the impression.  It was perfectly good to enjoy, though.

387
General Homebrew Discussion / Re: NHC seminars
« on: July 28, 2016, 12:56:37 PM »
Go to the home page, then under the "Let's Brew" tab, go to the far right column to the conference seminars button.  Click on and log in.  I believe all the seminars are available, but I didn't open any to verify.

388
Equipment and Software / Re: Favorite type of wort chiller ?
« on: July 26, 2016, 11:00:15 AM »
For five gallon batches - the Hydra.  For 10ers, I often go with the Jamil recirc then finish with a counter flow with an ice bath pre-chiller for the well water.  Needless to say I get to lager temps pretty darn quick.  Just depends on the outside temp and how much work I want to do in the clean up... Time saved chilling usually is eaten up by the extra cleaning time.

389
Gotta plead laziness - I spray my SS spider out thoroughly with hot sink water until visibly clean, dry it, and call it good.

Me, too.  I rinse out right after racking from the kettle along with the chiller and BK.  If some tough crud persists, I will soak in Craftmeister and I have never had a problem.

390
Yeast and Fermentation / Re: No fermentation after 24 hours.
« on: July 26, 2016, 10:26:35 AM »
Relax - I brewed a Saison Saturday and pitched liquid yeast (no starter - guilty as charged on the yeast abuse).  No airlock activity and didn't sweat it.  Monday night with no bubbling, I pushed down on the rim of the lid all around the top of the bucket, swirled the contents gently and watched as the machine gun started.  Never even cracked the lid.  With more experience, you will get used to delays and false alarms.  Welcome to a great hobby!

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