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Messages - ynotbrusum

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46
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.

47
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.

48
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.

49
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....

50
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.

51
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!

52
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....

53
General Homebrew Discussion / Re: You might just be a homebrewer if...
« on: April 21, 2016, 07:23:49 PM »
Brewed an American Light Lager and actually took it to a club meeting to show it off....

54
Yeast and Fermentation / Re: Current thoughts on hefe strains
« on: April 21, 2016, 05:23:09 PM »
I did this and won the club comp for my first hefe:  380 started at like 60-62 for a few days, then let it free rise to room temperature.  That did the trick for me; limited banana, but still there in the background, clove up front.

55
All Grain Brewing / Re: First lager!
« on: April 21, 2016, 10:23:26 AM »
Hey, Jim - do you Evers-pitch directly anymore?  I agree that the starter is the best route, but a fresh repitch works pretty good for a few generations, too. 

I gotta start canning wort!

56
1.012 is pretty decently fermented out for most lagers, though if mashed low enough, some of mine are in the 1.008-1.010 range.  There's only so much the yeast can do with the wort given them, right?

It sounds like you did what you could and it likely will be a wonderful lager beer.

57
All Grain Brewing / Re: Belgian Saison fermentation temp and recipe
« on: April 19, 2016, 11:05:58 AM »
I make one or two Saisons per year at most and one is a mixed fermentation with fruit and Brett, but I have never tried 3711 for no reason that I can think of...so maybe that will be what I will use for an upcoming club barrel project (a 55 gallon rosé wine barrel that has tripel in it from January).

I heard that it really drives down the FG.  Which seems fair for a saison.  Hopefully the flavor is still complex - but given the barrel aging to occur, it probably will be just fine.

58
General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: April 19, 2016, 10:39:05 AM »
Everyone in the white whiskey trend now claims to have been a protege of Popcorn Sutton.  There was an interesting documentary on the guy a while back - a rugged individualist to say the least....

59
Yeast and Fermentation / Re: Methyl anthranilate (Grape Ester)
« on: April 18, 2016, 03:15:48 PM »
It's so nice when knowledgeable people share information relating to a topic here.  Thanks, Mark!

60
Yeast and Fermentation / Re: First starter
« on: April 18, 2016, 02:48:38 PM »
And if you are brewing soon, you can crash it in the fridge as soon as the krausen falls out.  Next time consider a timed shaken method (as opposed to stir plate) - it suggests pitching the whole thing at high krausen for the starter.  The thinking is that the yeast are ready to go to work and are healthiest at that point. The problem with pitching from a stir plate is that you can introduce oxidized wort, if you follow the same routine as the shaken method, but I digress....

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