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Messages - ynotbrusum

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Yeast and Fermentation / Re: maiden voyage white labs pure pitch
« on: August 08, 2015, 12:00:43 PM »
I've got two five gallon batches of WLP 004 going in an Ordinary Bitter (1.040 O.G.).  I figured the lower the better for OG.  Then try repitching into a larger beer.  The yeast certainly looked very healthy and were one month old.  Let us know how it goes and I will do the same.

All Grain Brewing / Re: 50:50 or 60:40 Wheat to Vienna for Hefeweizen?
« on: August 07, 2015, 04:58:08 AM »
I think you will love it - Schneider-ized Hefeweizen!

General Homebrew Discussion / Re: Dumping 5gallons
« on: August 07, 2015, 04:55:03 AM »
Some never recover, but some do!  If it is badly infected, given the hop content, I doubt that it will recover to be a good beer, but since it is bottled, I would keep it for a while and see.  Maybe it will be the next great sour!

Welcome to the forum! 

Yes, leaks and kegs go hand in hand.  Many things to consider are new O-rings, lubrication on O-rings and checking for tightness at each connection (post to keg, ball lock to post, threaded QDC to gas line, pressure relief valve and main O-ring in lid).  I generally try to spray down each spot with StarSan to detect leaks, but I have a small jar of the Leak Detector on hand for those stubborn leaks that are hard to detect.  Also, I turn off my CO2 when the kegs are fully charged and then monitor the pressure maintained in them and any one that loses pressure gets a full breakdown and servicing before it goes back in use.  I have one presently that leaks at the PRV and replacing the PRV didn't solve it, so somehow the threads are worn in some way that I will be ordering a new lid to use.  First time for that for me, but I don't want to waste CO2 on that leaker!

Beer Recipes / Re: What to brew?
« on: August 06, 2015, 11:22:46 AM »
I would bitter with something other than the Mosaic, but that's because I have a keen favor toward Mosaic in the flavor and late hopping stage - a really flavorful hop.  I used it once for bittering and frankly, regretted it - a waste of a flavorful edition.

Yeast and Fermentation / Re: Temperature of US-05
« on: August 05, 2015, 05:58:23 PM »
I find that the colder I go with US-05, the more phenolic it becomes, but I am talking low 50's.  Specifically, clove. I used it in a Berliner Weisse and it was fine at 62F (that was kettle soured, BTW).

Kegging and Bottling / Re: Anti oxidation ideas
« on: August 05, 2015, 05:41:22 PM »
Just wondering at what point you consider a crystal malt "darker" for this purpose? 60L,120L, or greater?

General Homebrew Discussion / Re: Canned wort for the non-canner
« on: August 05, 2015, 04:43:00 PM »
I would sanitize the can top, for sure.  As to water, I would be inclined to use distilled and sanitize the container it comes in.

It is a four pack of pints.

Not endorsing it, just pointing out the availability!

General Homebrew Discussion / Canned wort for the non-canner
« on: August 05, 2015, 11:26:33 AM »
Just saw this new product.  Just add water and yeast...

It might make sense in limited situations to save a few minutes time in boiling and cooling.

All Grain Brewing / Re: 100% pils malt. Too light?
« on: August 04, 2015, 11:24:29 AM »
Excellent - all lagers are a tough category to medal in - this past spring I had a 43 on a Dortmunder that didn't even medal in its category, but that was a very large competition with many highly experienced lager beer brewers, so I was happy with the score and figured that was worth my while entering (I'm not a big comp guy).  So, medaling in any of the lager categories is a tough thing to do and you should take pride in that!  Well done, sir!

General Homebrew Discussion / Re: Hop and Brew School
« on: August 04, 2015, 11:07:51 AM »
Looks to be perfectly timed with the wet hop season, perhaps.  That should be an interesting set of sessions for nano and homebrewers.

General Homebrew Discussion / Re: How to prep for a competition
« on: August 04, 2015, 11:03:01 AM »
That is a concise article, with the packaging part being very important.  A broken bottle in shipment typically means that you aren't able to advance to BOS, unless you include an extra bottle in the shipment.  With shipping costs so high and packaging requiring such efforts to guard against breakage, I wonder why competitions don't allow a plastic half liter brown bottle with twist off caps to be used instead of requiring glass pryoff bottles only?  Less chance of breakage or leakage and they can also be carbed in the bottle like glass bottles (indeed I use a slightly under filled bottle with the air squeezed out of it as an "indicator" bottle to know that the bottle conditioning of a bottled batch is complete.)

Just my two Lincolns....

Interesting results, Malcolm.  I like the little pear-like quality in a Kolsch, though I brew mostly lagers these days, so maybe I will do a side by side for myself to see what I like better going with different pitch rates on a lager batch.

General Homebrew Discussion / Re: Dumping a batch
« on: August 03, 2015, 11:53:50 AM »
I have dumped a couple that were badly infected in the course of fermentation.  It takes only one such event to begin a regular schedule of extensive and very thorough cleaning (with the strongest agent you can justify), boiling (as able) and sanitizing with a highly effective sanitizer.  I used to rinse well, sanitize with iodophor and call it good - no more.  I change up regularly the approach and break things down fully a few times a year for a prolonged soak.  But with the new plastics and their limitations, I find that I really have to treat each kind of vessel differently on the cleaning step (stainless - no more than an overnight soak in PBW; buckets - soak for a couple days in PBW; plastic better bottles - no PBW, but scrub well and use OxyClean for just a few minutes before rinsing and sanitizing). I am going to try Mark's suggestion about an ounce of TSP and an ounce of vinegar in five gallons of water for sanitizing, since he said it is not hardness affected. I haven't used One Step in years, but I may consider it for the quick clean and go approach that others don't provide....I have a bunch of samples from a judging this past summer.

Definitely a time to consider sanitation, again, BEFORE there is another batch to dump.

Yeast and Fermentation / Re: Lager
« on: August 02, 2015, 11:16:36 AM »
Marshall explains it pretty well for what many follow for lagers:


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