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Messages - ynotbrusum

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46
I enjoyed it, as usual, Denny.  I also reviewed some of the posted links relating to the whole craft beer scene and I found those to be very interesting and insightful.  The effects of the large conglomerate acquisitions are rippling through the industry as each brewery is acquired.  Battles for taps and shelf space continue to be waged daily (with market power making it a pretty unfair fight in favor of the big guys); I hope the little guys can hold out, but I think Drew may be onto something in terms of a shift in paradigm away from the mid-sized brewers...and the analogy to restaurant lifecycles and their geographic markets/marketing seems very likely to become the case for craft brewing (however that may ultimately be defined).

Keep up the good work!

47
All Grain Brewing / Re: BIAB newbie
« on: May 24, 2017, 04:50:16 AM »
An welcome to all those who are new to the forum!

48
General Homebrew Discussion / Re: Washing Yeast.
« on: May 24, 2017, 04:48:00 AM »
The most that I have gone was somewhere around 25 repitches, but it was unwashed Pilsner yeast that was given yeast nutrient at each repitch.  I basically used it for a couple years and simply grew tired of the project.  I never had an off beer. YMMV, of course. 

Also, I have had petite mutants form in just a few batches when repitching, so it does happen, if the yeast is stressed.  I rarely go beyond 5-6 generations anymore, because yeast is just not that expensive to risk large batches betting on its unaltered replication with straight repitching.  Guys who yeast farm typically save some first generation yeasts to propigate from, I think.

49
General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: May 23, 2017, 04:36:06 AM »
Michael, where did you see that?  The "dates and deadlines" page still shows June 1st as the final day.


Sent from my iPhone using Tapatalk
Mac,
Yeah the "instructions" on my entry page still says Baltimore, but the Entry Info Tab says:

"Entry Window
Time your shipment to arrive between May 19 and June 2nd. This timing is very important. Late entries may be disqualified."

Could that be last year's site?  I just received an email with June 1 as the last day for receipt of entries....

50
I won a club competition with S-23 in a Tropical Stout.  Really brought out the fruitiness sought after in the style. ;D

51
Consider recirculating the wort against the coils - it cools even faster, but you need a pump to do that.

52
General Homebrew Discussion / Re: Brewing a double recipe
« on: May 18, 2017, 02:46:10 PM »
I like to be able to do full mashes in one vessel, but I know that some folks will do a concentrated mash and simply add water to the wort for the boil.  I also know that some RIMS arrangements use 2 vessels for the mash - one with the grain and another that is being heated and returned to the one with the grain by pump.  You balance the flow and return, such that about half of the wort is in each vessel (and return lines) at each point in time, until running off into the boil vessel.  (I think the Blichmann approach is the version I have seen emulated - Blichmann calls it the Brew Easy, I think and the RIMS approach in that setting as K RIMS (Kettle RIMS).

53
All Grain Brewing / Re: Step Mash with 6 Row
« on: May 18, 2017, 02:13:23 PM »
I love using acidulated malt, but it can be all over the place in terms of pH adjustment.  Since you are measuring pH, you can have some more ready to be milled and added if necessary to dial it in.  Enjoy your cream ale - I bet it will be good.

54
It's never a waste of time, but it frequently becomes a way for me to pass some time.  Your contributions are always insightful and sometimes...provocative.  Here's to you!  Cheers.

55
General Homebrew Discussion / Re: I can make some delicious wort
« on: May 17, 2017, 05:38:18 PM »
OTOH, I've used nothing but buckets for the last 12-14 years and have never had off flavors from it.

I have four buckets now but one of them is the original from the homebrew kit I got in 2004. I've been meaning to replace that one though; the plastic piece on the handle fell off and the metal really digs into my hand.

I now routinely wrap the plastic on the handles with white duct tape to prevent that plastic from cracking.

56
All Grain Brewing / Re: Light Struck
« on: May 17, 2017, 11:19:47 AM »
From my personal experience, a 20-minute or so sitting in full sun on the way home in the cab of my pickup resulted in noticeable skunking.

Carrying brown bottles from the shop to the truck/truck to inside in direct sun? No issues.

I think that's kinda the benefit of brown. It'll protect from skunking for the unavoidable parts of transit, but keep it in the shade.

+1;  Same goes for a poured beer while hanging outside.  I get serious skunkiness by the end of the beer if it is bright outside! 

Good point.  I use a shield around glasses and pitchers when served outside (a simple Koozie for the glass and a neoprene growler insulator for the pitchers.  Skunk free!

57
Enjoyed it - had a storm disrupt my TV signal, but not my internet connection, so I whiled away the 90 minutes listening to the podcast and the thunder rumbling through....and I agree that some fresh spruce tips can make a great beer - but always go lightly, as they can affect flavor as well as mouthfeel if overdone.  I've found that a half ounce of freshly picked 1/2 inch long spruce tips (the softest early tips, not the longer ones) are perfect for 5 gallons of a pale ale with some crystal 60 in the grist.  Late boil or flame out additions are preferred by most samplers. Cheers.

58
All Grain Brewing / Re: First Partigyle
« on: May 09, 2017, 10:54:10 AM »
Most excellent - those big beers really do leave a lot for the second runnings... a club member in my club won an award with a second runnings' English Mild from a larger English Brown ale mash.  Be sure to pressure can that wort though - Denny recently mentioned in a thread the dangers of canned starter worts that aren't fully processed.

59
All Grain Brewing / Re: When to add Candi syrup?
« on: May 09, 2017, 10:50:04 AM »
Call me an outlier, but I like late sugar additions in the primary right at or just following high krausen.  I think it gives the yeast a dessert after the main meal.  I have heard that some strains peter out and don't fully consume the longer chain sugars, if they are started on the simple sugars, but that could be old wives tails coming back from years ago.  An adequate starter and pitch will solve any of those issues, but I still do fermenter high krausen adds for honey and candi sugars without any problems, so I think you can't go wrong here.

Maybe it suggests another experiment for this?  Though my bet is that this one is less likely to show a difference than any other that has been done to date.

60
General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: May 09, 2017, 10:37:34 AM »
how about one day extension of the deadline for shipping to June 2?
Gives people a much better chance to ship after the three-day holiday weekend and still get it there.



Agreed -- The timing of the deliveries is particularly problematic this year, due to the Memorial Day weekend - if you want to send them as close as possible to the end of the entry period, either you send the entries in mid-week the week before (and hope for the best in terms of receipt on 5-26 and cold storage prior to Memorial Day weekend) or let them sit in transit (who knows where) over Memorial Day weekend for delivery on or after 5-29, or hope that they can be sent on 5-29 for delivery on 6-1 (with no delivery glitches).  Or you RDWHAHB and send them early and live with the handling and storage on the other end...I may just opt for the latter and hope for the best, despite not re-brewing my entries.  Hey, I'm just happy to be advancing a beer at this point.

 

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