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Messages - ynotbrusum

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436
I get staple hops in bulk, but I buy specialty hops at the LHBS, together with sacks of grain.  Nothing but help when I ask and because I buy regularly, I get special discounted deals on things that they have - such as yeast that is not yet expired, but getting legs...which I gladly use for a starter without issue or first shot at something new that is coming out.  I prefer to keep the LHBS in business, but I'm not going to pay excessively for the basic stuff.  So for me it's convenience (service?), with price lagging a bit behind that.

437
Kegging and Bottling / Re: Drill through Freezer / Fridge
« on: November 03, 2014, 07:28:06 PM »
I joined the freezer door and the fridge door together with a small plate at the side of each door on the side that opens.  That way no inadvertent trips of the tap handles.  When I open the door, I open the top and bottom as one unit.  It doesn't cause me any headaches. And it was easy/peasy.

438
On order this morning - now just waiting on delivery!

439
General Homebrew Discussion / Re: Help interpreting hydrometer readings
« on: November 02, 2014, 04:53:04 AM »
One thing in addition to the foregoing - calibrate your hydrometer at the temperature it is rated at - I have one that reads 3 points lower than actual.  So I kept getting low readings for Gravity and wondered why until I put some distilled water at 68F and found the issue...


Sent from my iPad using Tapatalk HD

440
Is it in the book, Drew?

441
Ingredients / Re: Is Wet Hopping BS?
« on: November 01, 2014, 08:30:13 PM »
I made one this year using hops harvested from my neighbors garden moments before use.  I used dry hops for the early addition and late aroma addition, then a pound of wet hops at flame with a 10 -20 minute hop stand at flame out.  Pretty damn good ale, I tell ya.  YMMV, of course.

442
All Grain Brewing / Re: 5 Gal Mash Tun
« on: October 31, 2014, 12:06:31 PM »
Yea, and if you run out of volume for the mash out, decocting is easy as you can just drain off the amount you need rather than having to scoop and measure.

Or you can just skip the mashout.

Except for the rare occasion when I overheat my sparge water, I don't mash out, eitherftp://

443
All Grain Brewing / Re: carmel taste to wee heavy
« on: October 31, 2014, 11:57:26 AM »
I don't get it either. The flavor is there from the get go. What shows up after 8 months sounds more like a little oxidation which can seem like a heavy unpleasant caramel to me. How far down did you reduce the runnings ?

I've never gotten it to last that long, but in cleaning the keg and lines, ithe residue was definitely a bit gooey-er than with a standard Scottish Ale!

444
General Homebrew Discussion / Re: Nov/Dec Zymurgy
« on: October 31, 2014, 11:49:22 AM »
I try to pitch ales and lagers colder and then rise into the zone, but a short period of time when the pitched wort is dropping in temperature slowly a few degrees is probably fine.  If it is held high for a good day or so, I would expect esters and perhaps phenols and at worst some fusels, if it was way high.

445
General Homebrew Discussion / Re: Nov/Dec Zymurgy
« on: October 29, 2014, 04:04:07 AM »
Agreed, Jim on the process they used, but decoction for me has never been a near dry gob - thick, yes, but not near dry.  So there is plenty of liquid to keep it from burning and the boiling allows for the "complex Maillard reactions".  But I found anecdotally the same thing and so I don't bother with a decoction.  A touch of Melanoiden malt gets me where I want to be typically (and even that is omitted most of the time anymore).

With well modified malts, I am not convinced that the protein rest gets anything, so I typically go single infusion or just a step mash rest to get the beta conversion then on to the alpha sweet spot.

446
Mine aren't too fancy:

http://s789.photobucket.com/user/ynotbrusum/media/imagejpg1.jpg.html?sort=3&o=0

http://s789.photobucket.com/user/ynotbrusum/media/imagejpg2.jpg.html?sort=3&o=1


Not sure if the links are right (I don't post pictures often enough to remember how to do it.)

447
I have a few years under my belt so I thought I would just ask - what is your favorite ale and lager recipe?  I have a few and I tend to fall back on my favotites... But rather than starting a debate, I thought I would just ask and see what folks think.

448
Yeast and Fermentation / Re: using the yeast cake
« on: October 22, 2014, 09:37:59 PM »
Well the more I thought about it the more it makes sense. It only adds one step to the process and gives you a bunch of fresh new babies to make beer rather than a cup of old guys.

Yeah, that is my thinking.  I am not saying I have science to back it up, but like Denny says try it and see what works for you.  I find the lagers require a bit more than the ales, but the lagers are starting to support a bit less repitch thanI was doing.  Taste and less esters and phenols are what I am seeing.

449
Ingredients / Re: zinc supplement
« on: October 22, 2014, 09:28:28 PM »
Glad to hear that retirement has its benefits for you, Denny!  I aspire to such a situation!

450
Yeast and Fermentation / Re: using the yeast cake
« on: October 22, 2014, 09:16:22 PM »
When I got into repitching I was using the suggested ml of slury, but it was usually about the consistency of thick yogurt, way more cells than that runny stuff that comes out of a smack pack. Im certain I was way over pitching. My new way will be to save a quart of swirled yeast cake, then do a starter with ~90 mls of runny stuff.

Yeah, for simple ales that is what I am finding to be the best route!

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