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Messages - ynotbrusum

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General Homebrew Discussion / Re: American Pilsner with O.G. of 1.090?
« on: September 25, 2014, 11:11:10 AM »
If that wine thief is glass - watch out stirring with it!  I'm sure it's plastic - just don't want someone to do the same with a glass would hate to lose a batch to broken glass.

Anymore I take a few readings with a refractometer, until I get pretty consistent readings. Then I figure that I am close enough.

All Grain Brewing / Re: Burning your bag in BIAB?
« on: September 24, 2014, 03:07:14 PM »
I agree Jeff.  One of these days I am going to bottles one lagers and see how well they hold up over a longer period of time - my regular crew drinks these kegs as fast as they go on tap (I don't recall the last time a lager lasted more than 3 weeks on my tap), so there is no staling happening with mine!  And I typically hot side strain through a double mesh colander by just pouring the runnings into the boil kettle, so if HSA were an issue, I sure would think that I would have noticed by now.

Cheers to the BIAB discussion and sorry for the hijack!

All Grain Brewing / Re: Burning your bag in BIAB?
« on: September 24, 2014, 10:37:04 AM »
As to HSA, I think you are right, Mike, but isn't it really a storage issue - i.e., HSA mainly affects the time period that storage can be had before staling sets in?  If so, then to be really meaningful, the test should be side by side over various lengths of time to see the difference (unless your club did long term aging on both samples that were tested).

I'm no Hashimoto, just saying....

General Homebrew Discussion / Re: fall/winter beer styles
« on: September 24, 2014, 10:28:59 AM »
Baltic Porter is good and you can have it ready in 3-4 months.  Or a dopplebock - but that might take a bit longer to hit its stride....

Kegging and Bottling / Re: Incredibly dumb newbie ? about twistoff bottles
« on: September 18, 2014, 07:53:46 AM »
I do use the PET brown pints with the twist off caps...I can rest assured that they won't break in transit and they seal well!  I wish the competitions would start to allow for entries in these, as it would make for a lot less packing issues.

Ingredients / Re: Is Wet Hopping BS?
« on: September 17, 2014, 06:27:57 PM »
I was skeptical about wet hopped beers and scared off from attempting one despite growing my own for a few years because of the reported "grassiness". This year I decided on a whim to try a 3 gallon batch, well, " because I can" I admit. The samples I tasted when checking gravity at end of fermentation and at bottling were surprisingly good. I am tasting one now very early ( 3 days after bottling, in the fridge for 1 hour) after reading this thread. Its really quite good. Its a simple pale ale recipe. I used freshly dried Galena Hops for 60 minutes, freshly dried Cascade for ten minutes and 1/2 pound of freshly picked " wet" Cascade at flameout. There is absolutely no grassiness. There is a bit of herbal aroma and flavor, not intense and not unpleasant. The citrus notes are more orange than grapefruit. It is quite refreshing. I think the key was that the hops were only in the wort from flameout until racking into the fermenter after cooling, about 15-20 minutes. It should be noted that I am neither a hop worshiper nor someone whose source of pride is derived from the random geographic location upon leaving his mother's womb. This beer was a worthwhile experiment that I will do again and a welcome break from all manner of IPAs.

Yes, I agree that a short hop stand addition at flameout is my way of using wet hops.  The flavor is unique and I like it, but rarely is it grassy - when it has been somewhat grassy or strong, a short aging makes it very palatable.

General Homebrew Discussion / Re: Moldy Star San
« on: September 17, 2014, 05:43:36 PM »
I get it if it is stored without adequate ventilation.  Just clean it with PBW and then rinse, sanitize and proceed as normal.

Well, what did Graham Wheeler's book say?  Don't keep us in suspense.

If you read his book, you will see that most of the recipes do not contain sizable amounts of crystal malt.  In fact, a large number of the recipes contain no crystal malt.  The darker colors that we associate with British bitter are often the result of the addition of a small amount of black or chocolate malt.

Is it the CAMRA publication for homebrewers or another book?

I was remarking the other day to a friend who travels frequently to Europe - I have never had a fresh example of many of the beers I brew and I wonder how well the recipes I brew stack up to the real thing.  For example I recently brewed a Mild from the Craft beers for the Homebrewer from Cigar City Brewing - it is fantastic, but I wish I had access to a British version to see how well it compares...I don't even have access to the Cigar City version!

Ingredients / Re: Post your water report
« on: September 15, 2014, 07:20:15 PM »
I guess I can assume that the ppm for any critical mineral is very low or nearly absent and go from there!  Or I can shell out a few bucks to get the water report from Ward's to know more precisely what is being carried over.

Ingredients / Re: Post your water report
« on: September 15, 2014, 11:42:38 AM »
I am on a well system and just this spring I installed an RO system with a 20 gallon tank.  I draw off the RO water and keep it in typical 5 gallon water bottles that I seal up until brew day.  This may have been asked and answered in this thread already, but 19 pages of water reports made me jump in at the the question:

My RO registers about 24-30 TDS on the meter I installed.  Is that low enough to just consider it as being 0 for the water calculators?  Or should I send it in for a test report to get the actual numbers for adjustment?  I use Martin's advanced Brunwater spreadsheet and I am just getting used to doing so (before I was just using bottled water for brewing and adding from the water report from the water delivery company, as necessary).

Any thoughts on TDS in that low range?

Yeast and Fermentation / Re: using the yeast cake
« on: September 15, 2014, 11:33:45 AM »
When harvesting, I just take a gallon sized ziplock type Baggie to line a half gallon plastic pitcher (to make it easier to pour into the Baggie).  Then I eyeball the amount from there.  I do a lot of ten gallon batches of same ABV range lagers, so for those, I will re-pitch at the rate of about half of the original harvested amount; ales go at around a third or less.  If the harvested yeast has sat for over a month, I typically will make a starter, but not always; sometimes I will just pitch a bit more than the fractions above.  YMMV, of course, and bigger beers of any type require more yeast to complete the process without excessive stress.

General Homebrew Discussion / Re: My tasting exam
« on: September 15, 2014, 11:20:32 AM »
I am signed up for a class that will meet through the winter for a spring tasting exam...gotta start studying then take the written exam somewhere along the way.  I hope to steward some events in the meantime to see what goes on in the judging process.  I am sure you did well, as it sounds like you prepared pretty well and your comments here seem knowledgable.  I just hope that my palate is sensitive enough for the training to get me to a level that I can contribute to the program in a constructive, meaningful and informative way and not "run off" brewers who submit their hard hobby work to the evaluation process.

Yeast and Fermentation / Re: Mold in Mason Jar
« on: September 14, 2014, 03:25:05 PM »
Pretty much zactly what I did. Glad it works for you. I thought it was awesome,  but quit and haven't noticed any difference in final product. But my experience is not the end all be all, for sure. What convinced me to change was tge idea that beer is a good medium and ph for yeast to relax in for a while. Made sense so I changed.

That has been my experience - and rather than using different beer after rinsing, I just use what the yeast just made.  If I have a little trub, I don't sweat it.

General Homebrew Discussion / Re: Alpha Analytics
« on: September 12, 2014, 04:44:01 AM »
That's impressive service and interesting information.  How much of the hops did you have to send in for the analysis to be done?

All Grain Brewing / Re: Baltic Porter - did I just find Nirvana
« on: September 11, 2014, 03:35:32 PM »
Late adds of the roast malts made me think I should try the acidulated  - I'm not claiming precision to anything, but a very tasty result, so who knows?  Reading the info, it can be used up to 5% of the grist for lighter colored beers....

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