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Messages - ynotbrusum

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46
General Homebrew Discussion / Re: Iodine vs Starsan
« on: May 14, 2016, 06:33:53 PM »
Like Mark says - Star San fails on wild yeast and molds- so I use Iodophor generally.

47
I can't say for sure, as I haven't tested it triangularly, but keeping the temperatures lower for the first few days of fermentation seemed to drive the clove to exceed the banana in a Hefe that I did last year (I want to say that Stan Hieronymous suggested that).  It is so yeast strain dependent that it might have just been the case for the yeast I used -- IIRC it was WLP 380, so maybe it was totally yeast driven.

48
General Homebrew Discussion / Re: Home Made Home Brewing Kit
« on: May 13, 2016, 04:21:33 AM »
If you go clear, it's important to keep the fermenter out of direct light.

I cover mine with old t-shirts.

+1, Joe.  I try to keep the box that the container was shipped in just for this purpose, but an old sweatshirt or dark t-shirt works perfectly well to prevent skunking from light.  It is amazing how quickly this can happen to beer and how often it is overlooked.

49
All Grain Brewing / Re: Timing of Dry Hopping
« on: May 10, 2016, 09:02:22 PM »
Firestone Walker dry hops in the primary, I believe - well before final gravity.

50
General Homebrew Discussion / Re: RO Water
« on: May 10, 2016, 11:35:48 AM »
The RO water around my home became cost prohibitive, so I installed an RO system at my house to collect it.  It was about $200, but I upgraded to a larger tank and inline TDS meter, so the total was something like $300.  Now I get RO with 13 tds readings consistently from my rock hard well water.  It does use a lot of water, but my well water is pretty cheap cost-wise.

51
As one of those "about to fall off my perch"per the author, he fails to account for the new tricks of an old bird.  Those of us with more experienced life stage are also abandoning the BMC crowd, so perhaps it is a combination of the two - indeed the younger newer beer guzzlers may be sustaining the Big Lager trade as drinking what they can afford.....interesting read in any event!

52
I was planning on asking Joe about his thoughts on the whole low O2 debate at the next club meeting.  He made a British Golden ale that he shared at the last meeting he attended and it was quite good (as are most of his beers).  Not sure what he "doctors" those beers with, but as a food science doctor, he sure makes good beers!

53
Ynotbrusum, I will pack and ship next weekend. Sorry for the delay. Life got in the way!

Sent from my SM-G920V using Tapatalk



Not a problem - take your time, I have lots of beer and there is no rush.

54
Tubing is a common culprit, given its propensity to house water drops, even with hanging to dry (mold issues, typically).  The other thought is exposure of the beer to the ambient air while racking to the bottling bucket or to a secondary fermenter - that allows all kinds of microbes to gain access to the beer as a food source.  Keep things covered well in that process to minimize airborne contamination.

55
I didn't read the article (sorry), but I read the thread.  It reinforced to me how much I still assume things on this forum and in life - I likely have assumed gender when I'm not tipped off to a participant's gender and I fail to recognize the slights that occur to women on a daily basis.  Thanks for opening (yet again) an old fart's eyes to the continuing sexism in our world - I vow to become more sensitive and aware.  That's only fair.

56
All Grain Brewing / Re: Cerveza recipe
« on: May 04, 2016, 11:00:53 AM »
I agree with Philbrew - also toss some bleach in the water to keep anything nasty from growing in it.  Doesn't affect the beer, but it keeps the container from getting moldy or gunky.

57
General Homebrew Discussion / Re: Ridiculous recipes on AHA
« on: May 03, 2016, 11:05:25 AM »
I used the formulas in Designing Great Beers by Ray Daniels to calculate the hops.

The tricky part is the difference in utilization on a commercial system vs. Homebrew systems.


Jeff - do you adjust utilization between 5 and 10 gallon batches or from 5 to 15?  I go with linear between 5 to 10, but have always wondered about it and what others do....

58
Check out the Miller-Coors Pilot system donated to UW-Madison.  Can't really tell but it appears to be enclosed.(4:00)

http://wpt.org/University-Place/wisconsin-fermentation-initiative

Other videos that may or may not be of interest:

http://wpt.org/University-Place/arts-sciences-brewing-beer-home

http://wpt.org/University-Place/brewing-better-barley

Watched the first video - thanks for posting the link.  I saw that system when it was in the Microbiology building several years back.  We were being given a tour of the new building by a professor and that was included...there were several professors that had buckets with air locks down on the first floor, as they were just moving into the building and I asked if it was beer (knowing the answer).  My daughter cringed, thinking my home brewing- centric mindset was misplaced - until the professor confirmed it was fermenting beer and then took us up to the floor with the brewery set up.  Quite nice.  My daughter was accepted to UW upon application, got her microbio degree and is presently working on her PhD with that same professors's wife, now at Georgia.  If I remember correctly Kikkoman also sponsored a portion of the project or an adjoining lab.

59
Damn it, I came up with the idea of nitrogen flushing the mill about three pages ago, but couldn't get through the posts quickly enough to avoid being scooped on that suggestion!

60
General Homebrew Discussion / Irony of ironies?
« on: April 21, 2016, 08:15:09 PM »
Taking a break from studying German brewing texts tonight, I came across this:

http://www.worldbeerawards.com/fujizakura-heights-beer-munchen-lager.25347.html

Looks like the "It" was hiding in Japan last year....

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