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Messages - ynotbrusum

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481
General Homebrew Discussion / Re: first competition entry
« on: August 09, 2014, 05:14:24 AM »
37 is very good.  You should be proud of that. Congratulations!

I would love to taste Annie Johnson's Mow the Damn Lawn - she was last year's Homebrewer of the Year and I hear that beer was close to, if not, a 50 pointer.

482
General Homebrew Discussion / Re: What's brewing today -- 8/7/2014
« on: August 09, 2014, 05:10:28 AM »
Mort - I feel your pain.  I had to rouse the crew last night to kill off a light lager so I can rack some beers to kegs.  So they went even further and knocked off a keg of dark wheat...You know you are into this brewing thing when packaging becomes the limiter on your brewing!

483
General Homebrew Discussion / Re: What's brewing today -- 8/7/2014
« on: August 08, 2014, 04:07:07 AM »
Not today, but tomorrow morning I'll be making two small batch lagers (rather than doing starters, I like to make a couple light ABV batches of a couple gallons or less each).  This is my way of rotating new strains into the mix (800 and 802, I believe.).

484
Yeast and Fermentation / Re: The Beer Bug
« on: August 07, 2014, 06:49:22 PM »
Definitely looks like a major effort and something not in my wheelhouse.  But if it makes you feel alright,go for it!

485
Call it a Rauchbier and slug it down, if you must, but the lighter the beer, the more pronounced that scorched flavor will taste.  We all make mistakes, thankfully this wasn't 200 barrels! 

You can also consider other uses for this beer - feeding the hummingbirds?

486
All Grain Brewing / Re: Burning your bag in BIAB?
« on: August 07, 2014, 04:11:00 PM »
Jeff - I've always wondered if you could run into the infamous HSA (mostly myth at the homebrew level I know, but with too much recirc in this way???). I may try a modified, hillbilly RIMS one of these days to see if there is a discernible difference, since I just did an ultra careful, no splash, rack to boil kettle to see if it results in any discernible difference.

BTW, I have a neighbor who does the drain and pour method while applying heat to a mash that is stepping up through steps or just being boosted to correct mash/mash out and he says he gets no problems doing it that way.  And his beers are really good, too.

487
General Homebrew Discussion / Re: Happy National IPA Day!
« on: August 07, 2014, 03:55:48 PM »
DFH 90, but wish I had a Pliny.

488
Pickling lime is somewhat more dangerous in terms of safe handling, but Denny swears by it for his darker roastier beers.  Use them both (trying separate batches) and decide what works best for you!  I have only used the baking soda, but that is because it was what I had on hand when I made my last batch of heavy roast...I will have to follow my own advice here and brew an oatmeal stout soon!

489
All Grain Brewing / Re: Life happens grains left in cooler for 2 weeks
« on: August 07, 2014, 04:00:31 AM »
I'd soak it longer in the PBW - it shouldn't hurt anything in terms of flavor affect on future beers, but if you really want to whack it, you could use unscented bleach solution, followed by thorough rinsing and then leave it open in the hot sun for a few days.

Good luck!

490
Sizing is a bit problematic as all above have said.  I have trouble dialing in the boil off in my 60 quart when doing 5 gallon batches for the reasons mentioned, but adding a little top off water remedies things pretty well.  And since I do mostly 10 gallon batches using a separate mash tun, the 60 quart was my compromise size.  I have a 30 quart for extract and smaller batches...YMMV, of course.  Both have the tri-clad bottom, which I feel is beneficial to evenly disperse temperature at the boil - less scorching potential.

491
Yeast and Fermentation / Re: Repitching slurry
« on: August 06, 2014, 11:05:12 AM »
I agree with Mort on this one - storage under the beer should help it in terms of viability.  Or you can make a starter - not stir it at all, use an airlock and keep it just above the pitching temps while it ferments the wort and then pitch it at high krausen without decanting.  Or just get some dry yeast as a standby in case the stored yeast doesn't take off for you.

492
General Homebrew Discussion / Re: Water
« on: August 06, 2014, 10:51:57 AM »
I am enjoying the process almost to the same extent of the result, but not quite as much.... ;D

493
General Homebrew Discussion / Re: Insurance
« on: August 06, 2014, 10:39:23 AM »
This really makes one think for the future about participating (i.e., contributing homebrew when allowed by state law) in events involving uninsured clubs....it may be quite a recruitment tool for growing membership in insured clubs at least as to enlightened homebrewers.

494
Gentle heat with near constant stirring is a necessity, if you miss your mash point.  I don't try step mashes in direct fire, I instead do separate infusions in that event...though I have adjusted by a few degrees with direct heat and had no scorching issues.  Once it is scorched tasting there really is no way to mask that (at least that I am aware of).  Sorry!

495
General Homebrew Discussion / Re: Star San
« on: August 04, 2014, 10:43:33 AM »
Absolutely store it wet IMHO, for sure with kegs - I leave a goodly amount of foam, then hit the keg with CO2 and bleed off the O2, press the out poppet to shoot Star San up the out dip tube and store until use.  Carboys get an airlock and some residual foam during storage then a quick shot of Star San and drain just before filling. I've never experienced a sanitation issue with this system and it means only 1 cleaning per use - but two sanitizations per use.

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