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Messages - ynotbrusum

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Ingredients / Re: Post your water report
« on: September 15, 2014, 07:20:15 PM »
I guess I can assume that the ppm for any critical mineral is very low or nearly absent and go from there!  Or I can shell out a few bucks to get the water report from Ward's to know more precisely what is being carried over.

Ingredients / Re: Post your water report
« on: September 15, 2014, 11:42:38 AM »
I am on a well system and just this spring I installed an RO system with a 20 gallon tank.  I draw off the RO water and keep it in typical 5 gallon water bottles that I seal up until brew day.  This may have been asked and answered in this thread already, but 19 pages of water reports made me jump in at the the question:

My RO registers about 24-30 TDS on the meter I installed.  Is that low enough to just consider it as being 0 for the water calculators?  Or should I send it in for a test report to get the actual numbers for adjustment?  I use Martin's advanced Brunwater spreadsheet and I am just getting used to doing so (before I was just using bottled water for brewing and adding from the water report from the water delivery company, as necessary).

Any thoughts on TDS in that low range?

Yeast and Fermentation / Re: using the yeast cake
« on: September 15, 2014, 11:33:45 AM »
When harvesting, I just take a gallon sized ziplock type Baggie to line a half gallon plastic pitcher (to make it easier to pour into the Baggie).  Then I eyeball the amount from there.  I do a lot of ten gallon batches of same ABV range lagers, so for those, I will re-pitch at the rate of about half of the original harvested amount; ales go at around a third or less.  If the harvested yeast has sat for over a month, I typically will make a starter, but not always; sometimes I will just pitch a bit more than the fractions above.  YMMV, of course, and bigger beers of any type require more yeast to complete the process without excessive stress.

General Homebrew Discussion / Re: My tasting exam
« on: September 15, 2014, 11:20:32 AM »
I am signed up for a class that will meet through the winter for a spring tasting exam...gotta start studying then take the written exam somewhere along the way.  I hope to steward some events in the meantime to see what goes on in the judging process.  I am sure you did well, as it sounds like you prepared pretty well and your comments here seem knowledgable.  I just hope that my palate is sensitive enough for the training to get me to a level that I can contribute to the program in a constructive, meaningful and informative way and not "run off" brewers who submit their hard hobby work to the evaluation process.

Yeast and Fermentation / Re: Mold in Mason Jar
« on: September 14, 2014, 03:25:05 PM »
Pretty much zactly what I did. Glad it works for you. I thought it was awesome,  but quit and haven't noticed any difference in final product. But my experience is not the end all be all, for sure. What convinced me to change was tge idea that beer is a good medium and ph for yeast to relax in for a while. Made sense so I changed.

That has been my experience - and rather than using different beer after rinsing, I just use what the yeast just made.  If I have a little trub, I don't sweat it.

General Homebrew Discussion / Re: Alpha Analytics
« on: September 12, 2014, 04:44:01 AM »
That's impressive service and interesting information.  How much of the hops did you have to send in for the analysis to be done?

All Grain Brewing / Re: Baltic Porter - did I just find Nirvana
« on: September 11, 2014, 03:35:32 PM »
Late adds of the roast malts made me think I should try the acidulated  - I'm not claiming precision to anything, but a very tasty result, so who knows?  Reading the info, it can be used up to 5% of the grist for lighter colored beers....

Ingredients / Re: SWMBO Porter
« on: September 11, 2014, 04:19:19 AM »
This is for 10 gallons, which may last quite awhile:

Grist Malts:
2 row -        23 lbs.
Munich -        3 lbs.
Crystal 40 -   2 lbs.
Crystal 80 -   2 lbs.
Chocolate -    1.5 lbs.
Blackprinz -    1 lb.

Mash at 156F for 60 minutes


Unsweetened baking cocoa powder - 1 lb. at 0 min (end of boil) stir in well.
2 quarts Tart Cherry Juice (each stated to be the equivalent of the juice from 3 lbs. of cherries) added at high krausen or a day or so after - for me that was about 3-4 days in; cherry extract at kegging or bottling to taste - I used 1 bottle that was 2/3rds of an ounce and split it between the 2 kegs.

East Kent Goldings        2.5 ozs at 60
Willamette.                   1.5 ozs at 30
Willamette.                   1.5 ozs at 15
East Kent Goldings.        1 oz at 0
Willamette.                    1 oz at 0

Any neutral ale yeast will work - US 05, for example. I think I used a slurry I had on hand from a prior batch.

Ingredients / Re: SWMBO Porter
« on: September 10, 2014, 11:50:05 AM »
I have it at home - I will try to remember to post it tonight - the base was the BCS hazelnut chocolate porter, IIRC....

All Grain Brewing / Re: dialing down the boil volume
« on: September 10, 2014, 11:46:07 AM »
I've heard of some people taking a few gallons and boiling it down on the stove then adding it to the main volume.

Yes reduction style Scottish Ale is such an example.  Very rich malt flavor from that process.

How much can it hold?  What is its cost?  Not to be snarky, but aren't there easier ways to hold temp on the stove when brewing indoors - like using  the oven.

All Grain Brewing / Re: Oktoberfest vs Alt bier grain bill
« on: September 10, 2014, 07:26:52 AM »
It's interesting to hear about the variances within the Alts - sounds like Saisons' variances almost.

Guess I will have to get some yeast and try a few different ways with this style!

Yeast and Fermentation / Re: Belle Saison Fermentation Temperature
« on: September 10, 2014, 03:41:22 AM »
I started in the low 60's for a few days and then let it free rise to almost 90 and it seems fine.  YMMV, of course!

All Grain Brewing / Re: Baltic Porter - did I just find Nirvana
« on: September 09, 2014, 05:50:57 PM »
I don't recall, unfortunately!  And I didn't write down whether I used RO or bottled spring water, but it may have been an early batch with my RO system...I just installed it in the latter part of this past spring.

Maybe just dumb luck this time!

All Grain Brewing / Re: Baltic Porter - did I just find Nirvana
« on: September 09, 2014, 02:45:04 PM »
Whoa that's a lot of acid malt...

Not really 1 pound out of 28 puts me at 3.57% of total grist.

I've never brewed this style.  Maybe it is time.  I'm assuming Best Pils, doubt it matters that much though. 

Nope this one was Avengard, but BestMalz is plenty good, for sure!

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