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Messages - ynotbrusum

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All Grain Brewing / Re: kolsch grain bill
« on: August 23, 2016, 09:28:29 AM »
I used to do a Honey Lemon Kolsch and added a bit of Carapils in it to bring back some of the body that the honey sapped out of it....otherwise, a regular Kolsch with 100% pils is a thing to admire.  I had some Fruh on tap at a German restaurant about a month ago and I thought I had died and gone to heaven.  The bar maid said the Kolsch shipment had just come in from the distributor - so fresh and good.  I could have sat there all night, but I had to judge the next day.  The next day the judging was at the same restaurant.  Needless to say, the judges all went for the Kolsch.

General Homebrew Discussion / Re: Why no home brew TV shows?
« on: August 23, 2016, 09:05:24 AM »
I don't watch much on food shows - they became so gimmicky; I preferred some simpler personality that was excited about their dishes, but not too goofy.

I watched Brewing TV through Northern Brewer when Jake Keeler, Michael Dawson and Chip Walton were on there - they went to some interesting places and talked with interesting people (kinda like Denny and Drew do).  I recall seeing Fred Eckhart doing a segment and then impromptu blending a couple beers that were on the table - to which he said "Not Bad!" and continued drinking....

Just saying, I think it can work on internet/YouTube channels, but wouldn't have the market for actual television, I suspect.  Maybe Denny and Drew will go with video podcasts eventually.... that I would watch.

General Homebrew Discussion / Re: Mash Temps
« on: August 22, 2016, 11:41:08 AM »
You are on the right track, but there are specific enzymes that are active in a certain range that are denatured (become inactive) at higher temperatures.  The beta amylase works at lower temperatures starting around  131F and denatures over about 156F, whereas the alpha amylase works best in the 152-162F range. The key for any style of beer is hitting the sweet spot for the style of beer you are brewing, along with the yeast being used, and then controlling the fermentation temperature.  Next to sanitation, temperature control is key to a good result - that means temp control at all stages of the process.  Read John Palmer's How To Brew and other texts for more detail on this.  It is important to grasp this at least somewhat in order to improve your brewing.  Best of luck, and keep asking questions.  There are some really smart guys here who can answer just about anything beer-related.

Edit - and Dave is one of those guys and a faster typer than me!

General Homebrew Discussion / Re: Dedicated home-brew supply store?
« on: August 19, 2016, 03:01:51 PM »
I agree with Jeff - it's great to get your name called when you walk in the door (especially when I am with one of my neighbors who homebrew much less than me....)  But, I gotta run.  My LHBS called and my oak smoked wheat malt is in - time to brew my first Grodziskie tomorrow!

Agreed, along with packaging under CO2 as discussed by many and now incorporated into my racking process with purged receiving kegs.  I haven't tested out the length of storage permissible, as yet, because my beers are being consumed by my friends too quickly, still.

Interesting article, Jeff.  A lot of bio-chemistry there - I bobbed to the surface repeatedly to avoid drowning in a work so far over my head!  But I recognize some of the terms and I would say that reducing oxygen up front, reducing oxidative-enhancing processes and ingredients and exploring anti-oxidant additives, including Brewtan-B (tannic acid-derived anti-oxidant) or ascorbic acid, should all help for reducing the staling process.  Sulfites are well known to the winemakers among us, so maybe there is a role for it in brewing, if flavors are not affected adversely by its use.

Yeast and Fermentation / Re: Anvil fermenter
« on: August 15, 2016, 03:11:56 PM »
Just bought the FIAK (ferment in a kettle) retrofit for the Anvil 10 gallon kettle.  I have done a few fermentations in a stainless kettle before without any problem and look forward to doing a few this way.  With the valve on the kettle, it is recommended to remove and clean the valve and pick up tube before each use, but it seems to me the sanitation issues would be only for the external parts of the valve that are exposed post boil. For those, I think I could live with a good spray down of Iodophor or Star San at the point of racking through the valve or even racking with a sanitized cane to avoid the valve sanitation issue (though that is part of the allure of the Anvil pot in the first place....).

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.

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:

It is a really great beer.

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.

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 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

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.

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.

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....

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!

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