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Messages - ynotbrusum

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436
All Grain Brewing / Re: Burning your bag in BIAB?
« on: August 07, 2014, 04:11:00 PM »
Jeff - I've always wondered if you could run into the infamous HSA (mostly myth at the homebrew level I know, but with too much recirc in this way???). I may try a modified, hillbilly RIMS one of these days to see if there is a discernible difference, since I just did an ultra careful, no splash, rack to boil kettle to see if it results in any discernible difference.

BTW, I have a neighbor who does the drain and pour method while applying heat to a mash that is stepping up through steps or just being boosted to correct mash/mash out and he says he gets no problems doing it that way.  And his beers are really good, too.

437
General Homebrew Discussion / Re: Happy National IPA Day!
« on: August 07, 2014, 03:55:48 PM »
DFH 90, but wish I had a Pliny.

438
Pickling lime is somewhat more dangerous in terms of safe handling, but Denny swears by it for his darker roastier beers.  Use them both (trying separate batches) and decide what works best for you!  I have only used the baking soda, but that is because it was what I had on hand when I made my last batch of heavy roast...I will have to follow my own advice here and brew an oatmeal stout soon!

439
All Grain Brewing / Re: Life happens grains left in cooler for 2 weeks
« on: August 07, 2014, 04:00:31 AM »
I'd soak it longer in the PBW - it shouldn't hurt anything in terms of flavor affect on future beers, but if you really want to whack it, you could use unscented bleach solution, followed by thorough rinsing and then leave it open in the hot sun for a few days.

Good luck!

440
Sizing is a bit problematic as all above have said.  I have trouble dialing in the boil off in my 60 quart when doing 5 gallon batches for the reasons mentioned, but adding a little top off water remedies things pretty well.  And since I do mostly 10 gallon batches using a separate mash tun, the 60 quart was my compromise size.  I have a 30 quart for extract and smaller batches...YMMV, of course.  Both have the tri-clad bottom, which I feel is beneficial to evenly disperse temperature at the boil - less scorching potential.

441
Yeast and Fermentation / Re: Repitching slurry
« on: August 06, 2014, 11:05:12 AM »
I agree with Mort on this one - storage under the beer should help it in terms of viability.  Or you can make a starter - not stir it at all, use an airlock and keep it just above the pitching temps while it ferments the wort and then pitch it at high krausen without decanting.  Or just get some dry yeast as a standby in case the stored yeast doesn't take off for you.

442
General Homebrew Discussion / Re: Water
« on: August 06, 2014, 10:51:57 AM »
I am enjoying the process almost to the same extent of the result, but not quite as much.... ;D

443
General Homebrew Discussion / Re: Insurance
« on: August 06, 2014, 10:39:23 AM »
This really makes one think for the future about participating (i.e., contributing homebrew when allowed by state law) in events involving uninsured clubs....it may be quite a recruitment tool for growing membership in insured clubs at least as to enlightened homebrewers.

444
Gentle heat with near constant stirring is a necessity, if you miss your mash point.  I don't try step mashes in direct fire, I instead do separate infusions in that event...though I have adjusted by a few degrees with direct heat and had no scorching issues.  Once it is scorched tasting there really is no way to mask that (at least that I am aware of).  Sorry!

445
General Homebrew Discussion / Re: Star San
« on: August 04, 2014, 10:43:33 AM »
Absolutely store it wet IMHO, for sure with kegs - I leave a goodly amount of foam, then hit the keg with CO2 and bleed off the O2, press the out poppet to shoot Star San up the out dip tube and store until use.  Carboys get an airlock and some residual foam during storage then a quick shot of Star San and drain just before filling. I've never experienced a sanitation issue with this system and it means only 1 cleaning per use - but two sanitizations per use.

446
General Homebrew Discussion / Re: Free Beer!
« on: August 04, 2014, 10:34:29 AM »
It could be your water, too.  Try using RO with extract batches, if you have been using tap water.

As to the recipe, maybe steep a little crystal with that?

447
Ingredients / Re: Blackberries in a Saison with Brett
« on: August 03, 2014, 06:28:33 PM »
Overall, I used 6 pounds of blackberries in a 5 gallon batch...good stuff, I am sure.  I microwaved them to blanch them, then chilled the batch for dumping.  The yeast is going nuts within about 3 hours of pitching the blackies.

448
General Homebrew Discussion / Re: Froze my beer.
« on: August 03, 2014, 04:21:23 AM »
If it's new, maybe you are under warranty?  I would make the beer, but if the cooler fails, I'd get all over that warranty.

449
General Homebrew Discussion / Re: pairing
« on: August 01, 2014, 11:08:43 AM »
Smoked honest wheat ale with smoked pheasant was pretty good followed by a dessert beer like a blend of Founders Rubaeus and FCB's Double Chocolate stout.

450
General Homebrew Discussion / Re: when is the fermenting finished?
« on: August 01, 2014, 04:18:35 AM »
Good deal - waiting will never be a problem with homebrew.  Sometimes I leave the beer for 6 weeks in the primary waiting for a keg to open up!

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