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 ... 34 35 [36] 37 38 ... 148
526
General Homebrew Discussion / Re: Woo hoo!
« on: June 22, 2015, 05:42:44 PM »
Way to go Jim!  Care to share the recipe and process?

527
General Homebrew Discussion / Re: My journal of NHC 2015
« on: June 15, 2015, 12:02:05 PM »
Can't wait to see the postings of the seminars on the AHA site!  I couldn't go this year, so I brewed a Janet's Brown Ale knock-off as a substitute and wondered how things were going, and my wife says Baltimore is on the schedule for June 2016!   So that is something to look forward to in the coming months....glad you enjoyed and chronicled your adventures - really a fun read.

I had a double take on that "mirror image" photo with Denny...for a minute I thought he had met his doppelgänger!!

528
General Homebrew Discussion / Re: % ABV mathematics ???
« on: June 09, 2015, 04:35:22 AM »
so I will use that information in my upcoming early autumn Bretted Blackberry Saison....the harvest should be plentiful according to my source.

That sounds like a really nice beer. I look forward to seeing how it comes out for ya.

Yea - my source is my brother-in-law, who has a patch behind his house....he was a BMC guy who has fully converted to Homebrew lover.  He got into sours last year when I used his Blackberries as a secondary addition to a saison...it seems if you can get folks involved in even a small way with your beers, they look at homebrewing from an altogether different viewpoint and they open up to new varieties that they otherwise would not even try.

529
General Homebrew Discussion / Re: % ABV mathematics ???
« on: June 08, 2015, 03:20:25 PM »
Dave - that really was helpful, but how do you handle raw fruit additions after the primary?  Is there a schedule somewhere that can be used to approximate this based on weight added?
I think there is a chart in Denny & Drew's book that estimates pppg for many common (and less common) fruit additions.

There's a formula in American Sour Beers as well.

I have them both, so I will use that information in my upcoming early autumn Bretted Blackberry Saison....the harvest should be plentiful according to my source.

530
I would think that the star San at that low volume level (basically just the foam residue that becomes liquid as it sits) combined with a CO2 pressurized setting would inhibit mold growth adequately.  It's not like a bucket of star San that is exposed to the air.  But whatever works for you is cool with me - I assume that you sanitize once again before you fill the keg, since the drying process alone would seem to expose the keg to potential airborne microbes, however slight that risk...

531
General Homebrew Discussion / Re: Knock-out, not flame-out
« on: June 08, 2015, 10:43:54 AM »
Electric Brewers rarely say flameout anymore!

532
General Homebrew Discussion / Re: % ABV mathematics ???
« on: June 08, 2015, 10:34:28 AM »
Dave - that really was helpful, but how do you handle raw fruit additions after the primary?  Is there a schedule somewhere that can be used to approximate this based on weight added?

533
I have the plastic models and they are not leak proof for sure (in terms of air lock), but I am not concerned with primary bubbling.  The cracking might be related to prolonged soaking, as I have used the plastic ones for many beers.  All without problems. 

534
And Mark has a string on one thread somewhere here that discusses the propagation of dry yeast and how that is done in a constantly fed device, which gives different results in the dry yeast compared to liquid yeast propagation.  (If I have that remotely correct).

Marshall, Mark is a great source of information on this forum - in that respect the two of you are great rivals.  I can only imagine the result if you were to collaborate on a project!

535
Agreed with the two pro's above, but bear in mind that this yeast is considered to be a medium to high flocculating yeast...so, I would add that sugar addition fairly soon while you still have some active yeast to ferment it out. 

I say this to newer Brewers:  "The meal is almost over and it is time to serve the dessert, before too many of the guests fall asleep". YMMV, of course and best of luck with your batch.

536
Yeast and Fermentation / Re: 1450 pitched into a Blonde Ale
« on: June 02, 2015, 09:21:00 AM »
At day 3, it is cranking along nicely in a water bath with t-shirt and fan (2 fermenters) right at 62F.  I will hold it there a couple more days and then take it out of the water and allow it to free rise to basement temps to finish out in the upper 60's.

Hoping for the best!


537
Cleaning for me is pretty much rinsing out all hot side equipment very well (with deep cleaning by long PBW soak, scrubbing with scratch less pads, and full breakdown of valves and weld less bulkheads 2-3 times per year), then good cleaning with PBW, good rinse and sanitizer for all cold side equipment (hoses, pumps, fermenters, air locks, kegs) right after every use and rinse and sanitize before next use.  I store my kegs charged with CO2 and a goodly amount of Star San foam residue to further inhibit nasties growing - then I blast it out through the dip tube before racking the next beer onto/under a bed of CO2.

It sounds like some of these processes used are overkill, but it's your time and your peace of mind....so go with what suits you!

538
Yeast and Fermentation / Re: Lagering advantage
« on: May 30, 2015, 11:41:27 AM »
Brulosopher has set the bar for me:

http://brulosophy.com/methods/lager-method/

Really works.

539
Yeast and Fermentation / 1450 pitched into a Blonde Ale
« on: May 30, 2015, 11:37:44 AM »
Any thoughts? - it is underway after this morning's brewing.  Sounded like it would be a good pairing, so I went with it (slurry was ready after racking prior batch to keg).  This seems to be a versatile yeast, so I see why Denny likes it!

540
All Grain Brewing / Re: first measured mash pH
« on: May 29, 2015, 10:55:48 AM »
I think it was close enough - but some here dial it in within a closer margin.  I doubt you will have any problems.  I use Brunwater and rarely even check pH anymore, because it seems so reliable for the styles I brew.

Pages: 1 ... 34 35 [36] 37 38 ... 148