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Messages - ynotbrusum

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526
Yeast and Fermentation / Re: Strange Fermentation
« on: September 05, 2014, 03:14:33 AM »
Also, a 1.036 will finish faster than one with a higher OG.  You might also have some tiny leak after changing the airlock, maybe where the airlock shaft goes in.   I wouldn't sweat it-- airlock bubbles are a pretty gross indication of what's going on.

Boy, that's the truth!  I'm just entering the world of low gravity fermentation.  For other beers, it takes 2-3 weeks for me.  For my American milds, 3 days seems to do it!  That's at a controlled 63F using WY1450.

yup, low gravity fermentations are quick. generally I expect to have a <1.040 beer fully carbed and serving in 2 weeks. Heck, in two weeks it'll be half gone.

I have a neighbor that says he won't waste the propane on a low gravity beer, but he loves to drink mine!   

Hey, Denny - that Cigar City Mild - El Lector - is in that book "Craft Beers for the Homebrewer".  I will be racking it to keg this weekend.  I brewed it 8-24-14.  Samples were great. 

528
Welcome to the forum!

For future reference, I always keep a bucket of sanitizer on hand to put a rinsed off item into on brew day, just to avoid picking up any bugs on the post-hot side use of that item in the wort.  But I also try to avoid contact with cooled wort - basically just a spin paddle to aerate and yeast going in at that point.  The contact of your spoon with a clean stove is not likely to be a problem, but the spoon sitting out for a prolonged period could catch airborne microbes.  Most likely your yeast will outcompete a low level contamination like that, but it depends...do you have a lot of pets in the house or fruits in the kitchen (fruit flies)?  If not, you probably have no worries, especially if you have a stove top power vent above this area sucking upward....

529
General Homebrew Discussion / Re: Category 8 NHC Winner was out of style
« on: September 03, 2014, 04:31:15 AM »
Hey, an old friend once told me that if two people always agree, one of them is lying. So its all good.

Just as a heads up, I'm planning my NHC brews and you can count on them pushing the envelope statistically. So if you plan on winning you better go big, cuz mine will be huuuuuuge.

I once entered an Imperial Kolsch (one of my first all grain batches that missed low on the volumes and I didn't think to just cold sparge with some more water).  It finished at 1.006 and one of the judges liked it but said it was underattenuated for a Kolsch...so watch for that!

530
All Grain Brewing / Re: First Big Beer
« on: September 03, 2014, 04:22:20 AM »
I missed where you might have stated what kind of beer you made...that will help on the decision to add vanilla!

531
All Grain Brewing / Re: mash rest
« on: September 03, 2014, 04:18:14 AM »
Agreed as to the reactions, but at the homebrew level, you can end up with a really dry beer using that longer beta rest (over 90 minutes).  At least that has been my experience.

532
Yeast and Fermentation / Re: Help with fermenting
« on: September 02, 2014, 04:50:20 PM »
Not mentioned above is letting the season and ambient temperatures assist with the choice of which style to brew.  Hot weather would go well with saisons, cooler but not cold temperatures suggest most ales (60's), and below 60 you can consider lagers, if you can prevent too low of a temperature and too many swings in temperature.  Look into a term called swamp cooler.  Good luck!

533
Yeast and Fermentation / Re: Roeselare
« on: September 02, 2014, 03:59:57 PM »
I have a tart cherry wine base that I may add to mine soon.  Glad to hear of your success with this batch!

534
General Homebrew Discussion / Re: Category 8 NHC Winner was out of style
« on: September 02, 2014, 11:27:44 AM »
There is NO rule that says you cannot enter a beer in a certain category.  It is 100% within the "rules" to ENTER a beer in any category you want - even if it is outside the "guidelines."  It is absolutely "legal" to enter a pilsner as a stout.

This is the crux of the issue.

If there's someone who believes the rules should be changed, they should put forth a cogent argument for discussion.



Try this for an example:  putting a Surly Bitter Brewer ale against a Tetley's Smoothflow.  I prefer the Surly, as a beer, generally, and would bet it is judged superior as a beer by most folks, but even Todd the brewer would acknowledge that it is not to style, despite the ABV being close to or in the correct range.  Should that win a competition for a bitter where style guidelines are used?  No.  I'm no style Nazi, but the argument for compliance with style guidelines boils down at some point to attempting in good faith to properly classify the beer when submitted, so it can be evaluated against the appropriate style guidelines and the other properly classified entrants.  Should my reduction boiled 60 Schilling Scottish Ale be forced to compete (within the 60 Schilling subcategory) with a 70 Schilling Scottish Ale improperly entered as a 60; if so, what about a 90 Schilling?

That said, I don't put it on the judges to catch something as minimally deviant as a higher than permitted ABV on a relatively low alcohol beer.

535
All Grain Brewing / Re: First Big Beer
« on: August 31, 2014, 02:03:06 PM »
Snell's Law - would that have anything to do with fishing line attachment to fish hooks?  Just kidding ;D

536
General Homebrew Discussion / Re: Category 8 NHC Winner was out of style
« on: August 31, 2014, 03:54:14 AM »
I have no dog in this fight, but the brewer who submitted the entry would certainly have known the numbers in advance of the submission (even if not at the point of brewing the beer - due to greater attenuation or higher efficiency or some other similar boost in points arising from the manner of brewing).  So, isn't the point that if you know your beer does not fit the style guidelines precisely for a category, but fits another category, you should not proceed to enter it in the incorrect category?  That doesn't seem to be imposing a great hardship on the brewer when he knows it to be the case....there is always the specialty classification, after all.

An example I have on my tap is a Scottish 60 schilling (intended to be 60), but the ABV exceeds 3.2% ABV.  I would feel uncomfortable passing it off as a true 60 Schilling, when it fits the 70 Schilling designation.  Would that matter much to a judge?  Probably not a whole lot, but as the entrant, I feel a little obligated to meet that aspect of the guidelines.

But in the end, I hope the judges don't have to try to sort out those technical deviations from style guidelines, except when the judging criterion clearly cause the beer to be out of style.  I don't think I could ever reach the point where I could tell an OG to be a few points higher than the style guidelines, could anyone of us?

537
All Grain Brewing / Re: Newbie Malt Question
« on: August 29, 2014, 10:42:14 AM »
Please let me follow that snide comment with a big smiley. -  ;D  - I mean no offence. I had to look up attemperation.

I was not attempting to use a big word for the sake of using a big word.  Attemperation is a fairly common word in engineering, especially in the world of thermodynamics.  Refrigeration is applied thermodynamics.

"Incomprehensible jargon is the hallmark of a profession"
  - Kingman Brewster, Jr.

So true, but to those who know the jargon, it can bring extreme terse precision to discussion.  Of course, that's coming from a member of a profession well known to be full of jargon and rarely known to be terse.

538
General Homebrew Discussion / Re: Leaving Dry Hops/Fruit in a keg?
« on: August 28, 2014, 10:58:49 AM »
Found the sure screen as a brand name - and I have one, so I'll be sure to use it when racking this batch.

539
General Homebrew Discussion / Re: Leaving Dry Hops/Fruit in a keg?
« on: August 28, 2014, 10:42:06 AM »
One of the fruit wine makers in my group said that some particulate is likely to be racked over, even using a sanitized mesh bag as a screen.  So I am going to see how clear my Blackberry Brett Saison racks this weekend.  If necessary, will Biofine drop this stuff out in the keg?  I could do that with a cold crash and re-rack to get it clearer....just thinking out loud.what is a sure screen?

540
Good to know, Keith.  I guess I have been acting on the conservative side for cooling ales (i.e., longer), but so far by pitching well, the yeasts have fermented pretty well and reached full attenuation, despite the extended cooling.  Good to know that after 3 days or so, I can rest easier on these ale measures and let the rise occur a little (I am not talking a total free rise to hot temperatures, of course - except for those Saisons).

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