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Messages - ynotbrusum

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556
General Homebrew Discussion / Re: Oxidation?
« on: August 12, 2016, 11:11:40 AM »
I definitely agree with Jeff's gradient approach to oxidation.  And the more delicate the beer, the quicker it seems to travel through the spectrum.  I sure want to try that Brewtan B on some light ones.

557
General Homebrew Discussion / Re: Reductones issue in RIMS?
« on: August 10, 2016, 10:27:00 PM »
Sounds like a question for the physics/chemistry guys - of which I am neither.  I do believe that the constant movement of the wort past the heating element is crucial here - you don't want to scorch it by leaving it in contact with the heat source in either event, but in a boil kettle, the wort should move by thermal dynamics to some degree.  Will it scorch before moving?  I don't know that science.  Will it produce an off flavor?  Perhaps the reductone issue is significant with either process, but I have tasted scorched beers made commercially on an electric kettle, so I know it can happen there.

558
Yeast and Fermentation / Re: White Labs Question
« on: July 31, 2016, 10:42:56 AM »
It sure sounds like that is the case, but I wouldn't worry about it, if it took off well.  Repitching would cause me concern, however, as the blend might be altered in terms of ratios....

559
It always happens when you least expect it.  I too have become a paranoid person about kegs - I constantly check, shut off gas, use lube on gaskets, replace post gaskets, etc... Yet every once in a great while the unexpected happens.  That's when I remind myself that it's time to brew again!

560
All Grain Brewing / Re: Red Ale
« on: July 29, 2016, 11:19:41 AM »
That's real close to the Firestone Walker 805 (if you swapped the melanoiden and carafa for more honey malt).  He uses WLP 002, IIRC.  So, I bet it will be great!

561
All Grain Brewing / Re: double kolsch attenuation
« on: July 29, 2016, 11:02:46 AM »
Yes.  I entered it in an informal contest as such and was met with some folks who said "there isn't a category for that beer".  I said just evaluate it for what it is called - most liked it, but it was a bit strong.  An award winning brewer whom I trust in terms of palate, generally, missed the attenuation, assuming that the slight sweetness came from under attenuation.  Clearly not the case.

I agree with the suggestions above to get it crisp and fully attenuated.

562
All Grain Brewing / Re: double kolsch attenuation
« on: July 29, 2016, 01:52:23 AM »
I would just note that the higher alcohol can come across as slightly sweet - I made one that a good brewer thought was under attenuated, but at 1.009 it was just the alcohol that caused the impression.  It was perfectly good to enjoy, though.

563
General Homebrew Discussion / Re: NHC seminars
« on: July 28, 2016, 07:56:37 PM »
Go to the home page, then under the "Let's Brew" tab, go to the far right column to the conference seminars button.  Click on and log in.  I believe all the seminars are available, but I didn't open any to verify.

564
Equipment and Software / Re: Favorite type of wort chiller ?
« on: July 26, 2016, 06:00:15 PM »
For five gallon batches - the Hydra.  For 10ers, I often go with the Jamil recirc then finish with a counter flow with an ice bath pre-chiller for the well water.  Needless to say I get to lager temps pretty darn quick.  Just depends on the outside temp and how much work I want to do in the clean up... Time saved chilling usually is eaten up by the extra cleaning time.

565
Gotta plead laziness - I spray my SS spider out thoroughly with hot sink water until visibly clean, dry it, and call it good.

Me, too.  I rinse out right after racking from the kettle along with the chiller and BK.  If some tough crud persists, I will soak in Craftmeister and I have never had a problem.

566
Yeast and Fermentation / Re: No fermentation after 24 hours.
« on: July 26, 2016, 05:26:35 PM »
Relax - I brewed a Saison Saturday and pitched liquid yeast (no starter - guilty as charged on the yeast abuse).  No airlock activity and didn't sweat it.  Monday night with no bubbling, I pushed down on the rim of the lid all around the top of the bucket, swirled the contents gently and watched as the machine gun started.  Never even cracked the lid.  With more experience, you will get used to delays and false alarms.  Welcome to a great hobby!

567
Yeast and Fermentation / Re: Experience with Saflager 34/70?
« on: July 22, 2016, 08:50:46 PM »
Split batch is a great way to go with 10 gallons of lager wort.  I tried S-189 against 34/70 and S-189 is "cleaner" yet than 34/70.  I made a Helles and the S-189 tastes great, but really did not have the shine to the malts that 34/70 seemed to bring out.  Both were quaffable in quantity, however.

568
General Homebrew Discussion / Re: Brewing as you age
« on: July 22, 2016, 08:14:39 PM »
For five gallon batches, I use BIAB bags, but really just use the bag as a nylon "false bottom" in my rectangular cooler (also works right in the pot, if I really want to do it that way). I don't squeeze the bag, either, so I mash just like I did previously including the vorlauf.  Bigger batches may work, but I use my tried and true keggle mash tun for those and either pump or just run off 2 gallons at a time into buckets for transfer to the BK or into the fermenter.

569
General Homebrew Discussion / Re: Why Do You Homebrew?
« on: July 12, 2016, 11:29:55 AM »
At this point I like the time away from the stress of my regular job and I produce something that is universally liked among my friends.  They initially tolerated my Homebrew, but as I got better at it by brewing and reading more each year, now they prefer it and ask for certain specific beer styles that I have made.  But because I choose what I make, I can expose them to new styles that they probably never would have tried otherwise.  It's the ultimate social hobby.

570
Yeast and Fermentation / Re: Munich yeast by Lallemand
« on: July 07, 2016, 07:08:10 PM »
How was the flavor profile?  I got the beast under control early enough, so hopefully no major issues or fusels....

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