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Messages - ynotbrusum

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466
Yeast and Fermentation / Re: Gigayeast GB110 temp
« on: February 19, 2016, 03:41:40 PM »
I would suggest a starter if you want to speed up the souring process. I had one 10 gallon batch go from pH 4.4 to 2.9 in 18 hours.

467
General Homebrew Discussion / Re: label peelers sale
« on: February 19, 2016, 03:35:50 PM »
That is a nice price - it started out very cheap, but price creep set in on it - now $49.95 at the LHBS

468
All Grain Brewing / Re: Infusion Step mashing and pH management
« on: February 19, 2016, 03:24:13 PM »
Yea, that would be the range I would have expected.  I'm going to try it and monitor the pH through the process to see what I get.

469
All Grain Brewing / Re: Step Mash For Kolsch...
« on: February 19, 2016, 03:02:56 PM »
I must admit your system is quite impressive - and back at you on the good wishes.

470
All Grain Brewing / Re: Step Mash For Kolsch...
« on: February 19, 2016, 04:58:46 AM »
I had a Helles get a 45 from a pro and 42 from a National and not even place in the category...so it depends on the comp and the judges.  But Jim is an expert as far as I am concerned!  Just waiting for him to discover the "It" key for the rest of us, then we can all tie at the NHC finals.

471
All Grain Brewing / Re: Water salts mass to volume equivalent chart
« on: February 19, 2016, 04:35:20 AM »
Nah, you'd just have to drip water into your teaspoon until you hit 4.93 grams on your scale (or you overflowed your teaspoon).  Better yet just weigh 4.93 grams of water and pour it into your teaspoon to see if it fits!  Getting the teaspoon to stay level might be interesting though...

And hold the water at 3.98°C throughout...

Yeah, there is that aspect involved here, too....crap.

472
The guest from Tampa was pretty cool - it was interesting to hear how he maximizes his nanobrewery.

473
All Grain Brewing / Re: Step Mash For Kolsch...
« on: February 17, 2016, 09:52:41 PM »
I have likewise been advised that a proper Helles should be single decocted, at least, with a final temperature rest at 168F.  Using German Pils malt, a bit of Carafoam and a teaspoon of Wyeast yeast nutrient fermented at 50F with a healthy pitch of Wyeast 2206 for a bit short of 2 weeks - aerated well!  I can say the beer I tasted that was made this way was pretty darn tasty.

474
Yeast and Fermentation / Re: W-34/70 Fermentation Temp exBEERiment
« on: February 17, 2016, 12:26:17 PM »
The fermentation schedule Marshall espouses (and I use from time to time, though I have proven myself to be too lazy to adopt full-time, despite many good results, admittedly) may be somewhat yeast dependent for consistently good results.  I am fairly convinced that the use of certain yeasts really require a more traditional approach due to flocculation rate, diacetyl reduction abilities and flavor profile development.  But I fine infrequently and that may be integral to Marshall's approach, also.


475
All Grain Brewing / Re: water to grain ratio
« on: February 17, 2016, 12:08:28 PM »
For most lighter lagers, I press towards 2.0 quarts/lb.  usually just a pinch under, because I have a routine where I collect 15 gallons of RO and typically use about half of it in the mash for a typical 10 gallon lager that uses around 16-18 lbs. of grain...then I adjust with CaCl2 and some lactic based on the actual grains used.

476
All Grain Brewing / Re: Step Mash For Kolsch...
« on: February 17, 2016, 11:59:34 AM »
And then there's the decoction advocates....

I think that would be an experiment to do side by side by side.

477
All Grain Brewing / Re: Water salts mass to volume equivalent chart
« on: February 17, 2016, 11:53:16 AM »
I agree with Martin and Denny that with such small amounts, weight just seems to be most accurate.  But Eric has me thinking about CaCl2 - will an open bag of it begin absorbing water from the air and then weigh more per granule than an unopened bag?  My current bag is probably 6 months or more old -  it probably was exposed to some pretty humid conditions (especially on brew days)....any thoughts?

478
General Homebrew Discussion / Re: communion beer
« on: February 17, 2016, 11:47:36 AM »
I like the fact that the monks are not teetotalers.  My pastor hosts a weekly "Theology on Tap" at a craft beer pub located down the street from my church - to give folks an opportunity to have a few brews and discuss religion and religious issues in a laid back environment. I think that is a refreshing approach.

Good luck with your search for the appropriate beer - I am sure that there is no wrong choice on this one.

479
Yeast and Fermentation / Re: Staggering different yeast strains
« on: February 15, 2016, 08:14:43 PM »
Sounds like you should consider cooling at high krausen down to mid 60's and adding the US-05 then.  This assumes that the sake yeast won't throw off anything at that point....  Kind of a WAG on my part due to the sake yeast.

480
All Grain Brewing / Re: Max # of malts in commercial beer recipe
« on: February 15, 2016, 08:03:31 PM »
Also, it is worth noting that some breweries order the premixed mega sack with all of the grains for a particular recipe.  Then it is just augered into the mill without any weighing out or counting out grains at the brewery.  The maltster includes whatever mix the brewery wants.  It may be more expensive in that instance to have a larger number of malt types, but if they order enough, it may be a relatively simple task for the maltster to make the mix - it likely depends on the maltster's blending capabilities.

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