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Messages - ynotbrusum

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421
General Homebrew Discussion / Re: Berlinner Weiss Help
« on: September 10, 2015, 03:03:14 PM »

DMS is not an issue in sours so no long boil is necessary.
Lately, I've been wondering if DMS is an issue at all, at least on the homebrew scale ;)

I don't think Berliner Weisse is all that difficult, your plan seems sound to me!

I would love it if an exbeeriment proved I don't need to boil Pilsner malt for 90m haha.

Stay tuned... stay very tuned.

Marshall - what about the DMS precursor re-forming during an extended cover post-boil?  I know that longer boils are said to boil off most of the precursor (SMM), but how much is left to reform into DMS - a noticeable amount?  I hate to waste a typical 10 gallon batch to see, but maybe you could do that, as well if you could cover a portion of a batch while it cools? 

422
General Homebrew Discussion / Re: Efficiency Loss Without Protein Rest
« on: September 10, 2015, 02:56:09 PM »
But Jeff and Denny - where do you find the information to do the analysis?  I find fewer and fewer tags on grain bags anymore.  Does the maltster post them in a databank that is accessible by the lot number or some other such means?

423
General Homebrew Discussion / Re: Berlinner Weiss Help
« on: September 09, 2015, 11:32:21 AM »
I would suggest not covering a typical Pilsner batch while it is in the chilling process - leave the lid off or mostly uncovered - I have a clean screen that I place over the kettle while chilling to allow the SMM/DMS to escape out (if it is forming at all).
I have used extended hop stands on Pilsners quite a few times with a covered kettle, and I have yet to notice any DMS.

I took a BJCP class from an experienced teacher and he advised that the only time he encountered it in his own home brew was when he got a new counter flow chiller and he did a hop stand covered and then started his runoff to fermenter.  He said the vegetal flavor stood out distinctly.  I believe using an immersion chiller likely avoids is, as the wort is in the DMS production zone temperature range for less time.

Of course it is a single data point, so it may not be meaningful.  I just don't want to risk my 10 gallon lager batches to a creamed corn attack :),

424
General Homebrew Discussion / Re: Plate chiller with 81 F water in?
« on: September 09, 2015, 11:26:33 AM »
A jockey box is for serving beer and it follows the process you tried.  The water must be slowed enough to allow the cold on the outside of the coil to get inside to the water running through it (opposite of the immersion chiller chilling wort).  Inner coil turbulence and swishing the chiller around in the ice water will help, as will adding some table salt to the chilling solution.

With a little practice, I bet you will chill to pitching temp in 20-30 minutes combining the approaches.

425
General Homebrew Discussion / Re: Efficiency Loss Without Protein Rest
« on: September 09, 2015, 11:21:30 AM »
Best says the kolbach is 36-45?

So on average, 40.5;  that tells me no protein rest is needed.  I have done Best Malz all sorts of ways, but I settled on single infusion out of ease and the fact that I found no discernible difference between all methods (decoction producing a somewhat darker wort in side by side examples - but not significantly darker and that could be adjusted by a Melanoiden malt addition to the single infusion grist, if I was concerned).

426
General Homebrew Discussion / Re: Plate chiller with 81 F water in?
« on: September 09, 2015, 11:07:50 AM »
Well with 81F water to chill with, I would suggest considering a pre-chiller to get colder chilling water, rather than spending on a plate chiller (you can look into doing something akin to a jockey box for the chilling water supply).  In the winter I set a bucket with water outside overnight and use a pre-chiller and cheap pump for re-circulation to minimize the amount of water used (avoiding an ice slick), but I am blessed with 56F well water pretty much year round.

Of course you can stir the wort with the chiller to get into the 80's faster, just that you are limited in the lowest the wort will go without putting it into a freezer chest or fridge....to get to pitching temps.

427
General Homebrew Discussion / Re: Berlinner Weiss Help
« on: September 09, 2015, 10:57:59 AM »
I would suggest not covering a typical Pilsner batch while it is in the chilling process - leave the lid off or mostly uncovered - I have a clean screen that I place over the kettle while chilling to allow the SMM/DMS to escape out (if it is forming at all).

428
General Homebrew Discussion / Re: Berlinner Weiss Help
« on: September 08, 2015, 07:02:08 PM »
In terms of preference on stopping the lacto, I do bump it up to a full boil for a minute or so to shut down the lacto when my desired pH is reached, then chill down to ale fermentation temp and pitch the sacc - I blanket with CO2 during the kettle souring and make a big lacto starter to get the wort below 4.5 while the lacto does its job - and hit it with lactic acid, if necessary to get down there to keep the bacteria that I don't want in there out of there.  I also use plastic wrap on the surface of the wort and around the kettle lid while souring in the kettle.  I draw off pH samples every few hours after 16 hours and my last one was down to 2.9 after 16 hours, sour I went straight to boil at that point on that one.

429
Yeast and Fermentation / Re: maiden voyage white labs pure pitch
« on: September 07, 2015, 08:53:22 AM »
For the record - I had great success with the 004 Pure Pitch in 5 gallons of ordinary bitter at 1.041.  Finished quickly (as expected) and I have repitched it into an Irish Red 10 gallon batch at 1.055.  Also , I have a side by side 5 gallon Ordinary Bitter with one using 002 Pure Pitch and one using S-33 as a taste comparison.  The 002  took off slightly faster than the rehydrated S-33, but only by a few hours.  So far, Pure Pitch seems to be a  highly viable product (pun intended) at least to this brewer.

430
Another interesting study that seems to debunk a widely held belief - so much for open fermenting being better - although yeast strains may vary with respect to this factor, I imagine.

431
Kegging and Bottling / Re: Anti oxidation ideas
« on: September 06, 2015, 04:49:51 AM »
Purging can be as simple as jamming the open end of the hose from your co2 regulator into a vessel and turning the gas on for a bit.  The co2 sinks and begins to fill the vessel, displacing some of the o2. 

+1

That is basically how the Blichmann Beer Gun does it.  I use it to bottle for comps, though I rarely enter much anymore.

432
I like to use my Thermapen for cooking, as well.  The speed at which it works means I don't lose as much heat when opening a grill cover and don't have to hold it over hot liquids for extended periods.  But I admit that it is pricey - they are introducing a new model called MK 4 with new features, so I expect the regular Thermapen to be on sale as it is phased out...

433
General Homebrew Discussion / Re: Interesting Flavor Not Use to
« on: September 05, 2015, 01:38:12 PM »
Dave is right about chlorine - easily solved on your next batch, but not this one, unfortunately.  Just as importantly, welcome to the forum!  If you are like most of us here, you'll enjoy the hobby to the point of obsession, if not outright lifestyle.

434
General Homebrew Discussion / Re: That's cheating
« on: September 05, 2015, 01:33:20 PM »
If he actually meant it, then he is without a clue on how water varies in areas of our country.  Is using bottled water also cheating? Using a carbon filter? RO system? He is fortunate to have good water like the guys in the northwest...most of the rest of us have to "cheat" to overcome local water problems that would preclude most beer styles.  If I had Lake Michigan water, for example, like suburbs that lie about 20 miles east of my house, I would be able to brew with de-chlorinated tap water, too.  And hey - he admits to boiling the water before use, so altering the water is already something he does.  Why would an additive of natural minerals be considered much different?

435
He is as nice in person as you might expect him to be based on his interviews and writings.  Good article and subject.

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