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Messages - ynotbrusum

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496
Yeast and Fermentation / Re: Am I being too anal?
« on: May 21, 2014, 04:06:45 AM »
My takeaway from this is that doing something is better than doing nothing, but don't go beyond your means in worrying about it.  I have racked to purged keg as my SOP for quite a while, but now I have to consider purging my auto siphon....I recall Charlie Papazian recommending a tube of water to start the siphon - dumping this into an empty pail, then letting the beer flow into your bottles when bottling.  Maybe that's another way to go with kegs, too.

497
All Grain Brewing / Re: Mash tun, all grain?s
« on: May 20, 2014, 07:33:07 PM »
I have tried all kinds of ways and batch sparging is the way to go.  Try them all and decide for yourself, but almost to a man, all my friends who brew all grain do so by batch sparging.  It is just the way I choose to go after seeing alternatives and making a choice.  Some may like to fly sparge, but I prefer the quicker and for my money - more repeatable process.

498
General Homebrew Discussion / Re: AHA Collecting Scores
« on: May 20, 2014, 07:11:08 PM »
I bet most competitions only have paper copies of scores anyway, so getting them entered online anywhere would require convincing local staff to do a lot of data entry. BJCP is busy enough just getting organizers to enter judging points.

Sent from my XT1030 using Tapatalk



Not if they are entered digitally from the start!

499
General Homebrew Discussion / Re: Planning
« on: May 14, 2014, 10:53:49 AM »
My experience is that every time I brew for a comp, the beer sucks.  The times I do well are when I have a beer and think "wow, that's damn good" and THEN enter.

I bet even when your beer "sucks" that it is pretty good.  I agree, though, that timing is everything with competitions - it is something that can be planned for, but if the beer doesn't totally round out for some reason, it is hard to justify sending it in...one of life's dilemmas with such advance pre-registration being the way it is in some competitions.  Being able to bottle and send on the basis of what you have on hand at the time is sometimes just a matter of all the planets being aligned in your favor.  I just brewed a Flanders Red that I am hoping will be ready for blending for entry in next year's NHC.  Here's hoping it works!

500
Yeast and Fermentation / Re: Aerating yeast
« on: May 05, 2014, 07:15:44 PM »
If the function of aeration is oxygen uptake by the yeast, I would think that however they get the O2 is insignificant, just that they get the O2 needed.  So, it makes sense to me and it avoids putting too much O2 into the environment, which could happen with a large infusion of O2 by direct infusion with bottled O2 into a small container.  I have no science behind this conclusion and for me, it is easier to simply use a drill with an aeration stick for a few minutes.  YMMV, of course.

501
General Homebrew Discussion / Re: Spring 2014 Brewing
« on: May 04, 2014, 06:43:43 PM »
For Big Brew I went back to the roots and did an extract kit for 5 gallons - it was my LHBS Gold medal winner from a few years back - a smoked honey wheat... Holding off on the honey add until high krausen and I had to bring my fermentor inside from the garage due to cold temps (50's).  My first swamp cooler of the year (I was heating ales in the garage all winter).  I hope the 1332 yeast didn't chill down too much!

502
General Homebrew Discussion / Re: 2014 NHC forum meet up
« on: May 04, 2014, 06:36:40 PM »
I'm not getting there until Thursday - it's my first conference and I look forward to meeting forum contributors and hearing some great talks, then having some great beers.  I just don't know what to expect in terms of time frames.  It sounds like I will be busy at the NHC!  My wife is tagging along as a good sport...so I hope she can stay interested.

503
I assume half the slurry for lagers and 1/3rd of the slurry for ales after 30 days from original pitch .  Just based on experience - nothing scientific.

504
General Homebrew Discussion / Re: Kolsch glass source (stang)
« on: April 30, 2014, 09:19:41 PM »
I refuse to call my light German ales brewed with yeast that has an origin in Cologne Germany, but fermented in my Illinois fermenter anything but "light German Kölsch-like, but not really Kölsch beers, because they were brewed beyond the steeple view" Kölsch clones.  BTW, most Kölsch beers I have tasted in the states taste every bit as good as the Fruh and Reissdorf Kölsch beers that have been drank within 48 hours of purchase in Cologne and flown back here by a friend (UA flight attendant). Just sayin.

505
Yeast and Fermentation / Re: Major Starter Blowoff- what would you do?
« on: April 30, 2014, 11:35:38 AM »
I guess it depends on the set up, but wouldn't a computer fan be able to do the same or similar function?  You could rig up a funnel attachment to then attach a hose to it...wait, did I just give away a potentially profitable idea?  If so, have at it engineers!  Damn, I might have at least made it into the "gadgets issue" of Zymurgy with that one!

506
Yeast and Fermentation / Re: Second dose of yeast
« on: April 30, 2014, 11:25:31 AM »
The key is that your OG indicates that you have a bigger beer than the yeast may be able to carbonate with merely adding priming sugar (bigger beers are sometimes fermented longer, so there may be less residual yeast in suspension with your 1.086 beer at the time you proceed to bottle).  Also with much bigger beers, the starting yeast may die from the higher alcohol levels, rather than attenuating fully, but I don't see that occurring here.

Everyone above is expressing frustration with some of the "outdated/out wrong to begin with information" that remains pervasive in home brewing literature.  There are great sources and there are less than great sources.  The AHA has a great selection, though.  I, too, found the clone books interesting at first when I began homebrewing, but I realized that some clone recipes were not very close to the commercial brew and the process described was a bit dated and not so helpful in brewing the particular beer.  Even so, adding yeast 3 days before bottling serves no worthwhile purpose, as far as I can determine.

507
General Homebrew Discussion / Re: Gunk above krausen
« on: April 29, 2014, 03:21:12 AM »
I have racked onto a fresh yeast cake (just after racking off the finished beer) and fermented a second batch without cleaning the fermenter and didn't experience any problems or discernible off flavors (I don't make it a practice to do this, mind you, but once I tried it, since I was stepping up from a smaller beer to a bigger beer - and it reached the first krausen ring).

508
General Homebrew Discussion / Re: Kolsch glass source (stang)
« on: April 27, 2014, 06:03:39 AM »
I see - use the umlauts or add the "e".  Got it now.  I had quite a few different brands that I liked, especially half liter cans of Früh, and for iPads, you can simply hold down the letter and it gives you choices of uses, including umlauts.

509
General Homebrew Discussion / Re: Kolsch glass source (stang)
« on: April 26, 2014, 01:06:18 PM »
Also also, it's spelled "Koelsch" or "Kölsch." It's a close-mid front rounded vowel. It's like the vowel sound in "bird." It's not "coal-sh," more like "curl-sh," minus the "r." If you ever make it over here, the proper pronunciation will make your life a whole lot easier.   

I did not know that - I appreciate the correction with the spelling and pronunciation (but there are many using the "no e" spelling, including Reissdorf)    As to stanges, I have a bunch, but I found them excessively foamy for most properly carbonated beers.  They also break very easily. 

510
Yeast and Fermentation / Re: Lager yeast came from Patagonia
« on: April 26, 2014, 06:58:19 AM »
Thank you for the citation to the studies.  They were interesting, if not outright over my head in terms of the process description, but the discussion I found very engaging and understandable.  I wonder if we are at risk of losing current lager strains, if certain polyploids are in a process of shedding unnecessary S. Cerevisiae attributes over time.  I would think not, given the Wyeast and White Labs production facilities and capabilities, but from a paradigm perspective, it sounds like an evolutionary shift is occurring as a result of the advent of refrigeration.

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