Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - ynotbrusum

Pages: 1 ... 29 30 [31] 32 33 ... 119
451
Yeast and Fermentation / Re: Yeast starter time question
« on: October 22, 2014, 09:13:40 PM »
You who are technically inclined, please keep up the debate.  Civil debate among the trained and experienced is what brings us homebrewers closer to the ultimate point of meaningful input.  I appreciate all that has been posted here and I think that your high level debate advances our hobby immensely!  Plus, what a wonderful example of civil discourse.

452
Yeast and Fermentation / Re: using the yeast cake
« on: October 22, 2014, 08:44:28 PM »
I went to the Mr Malty yeast calculator and just did a repitch of US-05 using about 85ml of yeast measured in a beaker.  The 5 gallon batch took off fine (1 week from harvest from primary) at a 1.050 simple pale ale.  I can't say what the taste profile will be, but it is a significantly smaller repitch than I used previously....

453
All Grain Brewing / Re: Crushed Grain Shelf Life
« on: October 22, 2014, 08:33:10 PM »
A roller mill is an investment that many brewers are hesitant to make; however, I have yet to meet an all-grain brewer who is not glad he/she did so after the sting of the purchase has faded.  There are several nice mills that can be had for under $150.00 shipped.  If you are patient, you may be able to pick up a used pre-adjusted Schmidling Malt Mill for under $75.00.  Those mills are good for several tons of grain.

And Schmidling also makes an adjustable mill!  I love mine.

454
Everyone bad mouths Briess 2 row, but I think it is not terrible, just lighter and blander than others.  Great Western is fine, Rahr is okay and I have tried Gambrinus 2 Row with success.  I don't have enough of a trained palate to be able to specify the differences and I have had success with many of these malts.  2 rows just don't seem to be that distinctive to me...maybe I need to do an all 2 row and compare several beers....

But then again, I like Maris Otter for British ales!

455
General Homebrew Discussion / Re: 1990s beer critic
« on: October 22, 2014, 08:07:30 PM »
Denny - at a penny a book your publisher would not be happy!  But no fear - as soon as your and Drew's book hits, it is a sure best seller.  I am counting down the days dude.  The last book you contibuted to - Craft Beer For The Homebrewer - is my current favorite.  I hope to brew through it over the next few years.  So far my favorite is El Lector - from Cigar City.  I made it twice, since it tasted so well!  Experimental Brewing is going to be great, I am sure. 

As to the OP, I had one of those calendars and use it to this day as scrap paper to write things on the back of the pages.  Helps keep this old guy on track on brew days.

Cheers!

456
General Homebrew Discussion / Re: Airlock blow out
« on: October 22, 2014, 07:57:14 PM »
Two packs may be overpitching a bit, depending on OG.  Next time use the blowoff tube and check on pitching rate using Mr Malty or similar yeast calculator.  You are probably fine, but keep those temperatures under control.  I love this time of year, because here in Northern IL I can put a heat wrap on my ales and ferment them right in the sweet spot.

457
General Homebrew Discussion / Re: Sludge
« on: October 21, 2014, 04:52:59 PM »
I don't sweat he trub, but I put pellet hops in mesh bags, because I harvest the yeast from the primary and don't want to carry forward excessive hop residue.

458
Yeast and Fermentation / Re: Oud Bruin - First Adventure into Sour Beers
« on: October 15, 2014, 09:36:02 PM »
I don't know about the deBomb but on the Roselaere blend there are questions about pitching rates and repitching yeasts and how that affects the ratios of the bugs and yeasts....but ultimately it seems like the Roselaere finds a way to balance out.  I am definitely interested in hearing about this.

459
Yeast and Fermentation / Re: Yeast Starter Unresponsive
« on: October 15, 2014, 09:30:03 PM »
Ever consider just making a smaller batch and stepping it up?  I go with a 2 gallon straight pitch batch with minimal hopping, then step up successively to 10 gallon batches.  I guess it depends on how quick you want to get to "production quantity" of batches....

I always do split batches with different yeasts, so I am always growing two starters sized for 5.5 gallons.  I guess I am not exactly following what you are getting at.  You mean making a smaller batch of the actual beer I am making, then brewing a larger batch to add the first growth into?

Yes just consider making the beer at a smaller scale, then pitch it into the  next bigger batch.  When you get it into the range for a full batch, then just pitch it.


460
Ingredients / Re: zinc supplement
« on: October 15, 2014, 08:36:39 PM »
Yeah, I agree that it helps the yeast hit its attenuation potential.

461
Ingredients / Re: Does Briess mix crystal malts?
« on: October 15, 2014, 08:25:44 PM »
Supposedly you can chew them and taste the difference.  I can't say that my palate is sensitive enough....

462
Ingredients / Re: zinc supplement
« on: October 15, 2014, 08:19:48 PM »
Isn't there zinc in wyeast nutrient?

I thought it was the main ingredient....

463
General Homebrew Discussion / Re: How Do Fermentables Affect Flavor?
« on: October 15, 2014, 08:17:05 PM »
I'll second that and expand on the concept of yeast flavor/aroma contributions.

It was a huge eye opener for me the first time I split a wort and used 2 different yeasts then compared the results side by side.  They seemed like they could NEVER have been from the same boil.

Most newbies totally underestimate the contributions that yeast make to the flavor and aroma of a beer.  So much so, that other than the obvious roast/caramel/bread/toast that you get from the various specialty malts, the yeast is what really defines the flavor profile of the beer. 




+1 - yeast do most of the heavy lifting on flavor/no off flavors with most beers.

464
Yeast and Fermentation / Re: Spilt Batch Pilsner Experiment
« on: October 15, 2014, 08:10:16 PM »
I love lagers and have begun to really check out the lager strains to see how well they hold up on repitching.  I guess I better take closer notes, but I have found that some of these yeasts really hit their stride after a few repitches.  So far the furthest out I have taken a lager is 21 repitches and it held up perfectly well over that.  I just wanted to change it up at that point (it is a hobby after all). 

465
Yeast and Fermentation / Re: Kolsch and hot/solventy off flavors
« on: October 15, 2014, 08:00:52 PM »
It seems to be better for yeast to dive in ready for action - if you pitch and wait any substantial amount of time, you are stressing yeast that are looking for O2 uptake before starting to metabolize the wort (boiled wort is nearly oxygen free if boiled aggressively).  A momentary delay may be inconsequential, but why risk problems when it is just a few minutes to aerate properly?  Next time do a bigger batch of starter and pitch after aerating into wort that is below ferment temp and let it rise to fermentation temp and I am willing to bet that you will have a better result!  Good luck and don't give up the quest!

Pages: 1 ... 29 30 [31] 32 33 ... 119