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Messages - ynotbrusum

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46
General Homebrew Discussion / Re: Do you belong to a homebrew club?
« on: April 16, 2018, 05:08:34 PM »
I enjoy being in the club and view it as an opportunity to give back to the newer brewers.  I also get great input from others who are longer in the tooth than me or those who have experienced something I haven’t seen or heard about before.  A club with Robert or Jim would be lucky to have them as a resource.  Lastly in importance to me is the social outlet, but it is an important component for many club members.

47
By luck.  They supposedly only made 5-6 tons of it last year.  My LHBS got the only sack that it’s malt distributor had.  He knew it was something I would want....comes in a burlap sack (plastic lined).  Kinda cool that it is supposed to be old school from the 1800’s.

48
I have used Crisp Chevalier with ordinary bitters and found it to be undermodified, so give it a longer, lower mash to ensure complete conversion.  Otherwise, it is a biscuity Maris Otter that tastes great in English styles.  I like it and plan to do a barley wine coming up.  Keep us posted on your progress and don’t burn out on brewing this time around - sounds like you are enjoying the comeback!
Cheers.

49
General Homebrew Discussion / Re: Thinking about brewing again
« on: April 10, 2018, 09:42:43 PM »
Welcome back!  I have the obsessive level equipment, but I must admit, recently some pretty darn good extract beers I have tasted have won awards or accolades when served to some pretty knowledgeable judges.  In the last few years the extract must be sold more quickly or the freshness is somehow preserved, but the days of that tell-tale "twang" are less and less prevalent.  I had a nice American Amber Ale at my club meeting last month that was every bit as good as an all grain beer - I assumed that it was an all grain beer and was questioning the brewer on his process and he confided that he just doesn't have the time to brew all grain as often and finds the extract route a great way to make beer and satisfy the brewing itch, with a lot less time invested....

50
Yeast and Fermentation / Re: Blonde ale yeast questions
« on: April 10, 2018, 11:08:40 AM »
Try a swamp cooler for the first 72 hours, maybe?

51
All Grain Brewing / Re: An experiment.
« on: April 10, 2018, 11:05:24 AM »
Congrats on your mash.  Are you then proceeding to boil and add hops or are you simply making starter base wort?

52
I ferment Lagers at warmer temps.  I have even dabbled in cross breeding of ale/lager yeast.  I have fermented Munich Dunkel with a mixture of Saflager S-23, S-189 and a Norwegian ale yeast KNOWN to ferment at very high temps, Omega Voss Kveik.  I think they have fermented beer with Voss Kviek at 104F with ill effects. https://www.brewersfriend.com/homebrew/recipe/view/581646/jenewein-s-mnchen-dunkel-4-gal-batch

Batch came out pretty good at around 75 degrees F fermentation.  I collected yeast at the end and in my refrigerator and used it to start another Munich Dunkel lager and went very well.

.

Interesting to hear.  But mixing yeasts in a fermenter is not actually cross-breeding is it?  They reproduce by budding, so isn’t the most aggressive/tolerant yeast simply going to outcompete the others?  I am not a microbiologist by any stretch (though my daughter is, so I have something to ask her about.). Like I said it is still very interesting to hear about.

53
Yeast and Fermentation / Re: Sarfale US-05
« on: April 06, 2018, 07:10:41 PM »
I had a batch in the garage one spring and we had a cold snap - the batch was in the high 40’s for a few days.  I thought I had a heater on, but it wasn’t plugged into the thermostat...I learned from that lesson.

54
General Homebrew Discussion / Re: Shipping issue with NHC Philly
« on: April 06, 2018, 06:45:54 PM »
I know that some guys are cutting back on entry in comps for this reason - our club arranges delivery by the member who lives nearest to competition drop off sites and is willing to deliver entries.  We haven’t figured anything out yet for NHC Finals.  That will require shipping, so the legal measures are worth exploring.  A few years back there was a mom and pop shipper that had some kind of license to ship alcohol (they dealt with a lot of commercial wines sent out as holiday gifts, etc, but sadly, they couldn’t compete with the big boys and they closed up 4-5 years ago.

When they shipped it they put a special sticker on the outside of the package identifying it as alcohol - I always wondered about the diversion of items at the receiving end....

55
General Homebrew Discussion / Re: Invincible Rumors
« on: April 06, 2018, 06:28:08 PM »
I made an interesting dry stout recently that was well received:

After making a standard dry stout all grain batch, I chilled the wort and ran off about 20-22 ounces into a half gallon glass jug, in which I pitched Omega’s All the Bretts and fermented it for about 10 days IIRC.  The balance was fermented regularly with Irish Ale Yeast.  When the regular batch was done fermenting, I racked the small batch into a large saucepan and heated the small batch to 170F. (Thinking it would kill off the Brett - and I assume that it did).

Then I racked both parts  to the serving keg and chilled and carbed it.

The mixture had a slight funk and very light sour.  I served it for a St. Paddy’s Day gathering and it went pretty quick once people got up the nerve to drink it.  I don’t know that it replicated a Guinness from the 1800’s, but it was pretty tasty.

56
Ingredients / Re: Legal hop limits
« on: April 05, 2018, 05:48:39 PM »
April Fools!

Duh!

We all need some humor.  Thankfully this is still a hobby for most of us!
I didn’t mean that negatively.

I didn't take any offense, but I get it that exclamation points mean screaming out loud when used in forum context - my bad.  We are all good, I hope.

57
Yeast and Fermentation / Re: Shaken not stirred fail
« on: April 05, 2018, 03:18:19 AM »
And?

58
Ingredients / Re: Legal hop limits
« on: April 05, 2018, 02:25:50 AM »
April Fools!

Duh!

We all need some humor.  Thankfully this is still a hobby for most of us!

59
Commercial Beer Reviews / Re: Founders Solid Gold
« on: April 05, 2018, 02:22:25 AM »
For what it is worth, I find it comparable to Revolution Cross of Gold Golden Ale - not as ale like, clearly, but somewhat more crisp, since it is a Lager - with that Lemondrop expression presenting fully.  Refreshing and enjoyable.

60
Yeast and Fermentation / Re: Sarfale US-05
« on: April 05, 2018, 02:17:42 AM »
My only issue is with cold temps- some phenolic express in the cold for me.

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