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Messages - ynotbrusum

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571
General Homebrew Discussion / Re: All Sour Brewing
« on: March 01, 2016, 12:27:34 PM »
I really enjoy sours, but I have judged them a few times and some folks enter a flawed beer - not good.  I have a few that are in the rotation: a Flanders blend Solera project that is several years in the process now (blending old an new each year) and an annual Blackberry Brett Saison.  For me, the thing is that the underlying base beer must be good in order for the sour to be good.  One guy in my club is quite expert at sours and some of his Brett beers are truly a joy to drink.  The acid bombs that peel the enamel of your teeth - no thanks.  I made one Berliner Weisse that was so sour that I used it to back sour a Gose - a unique way to avoid kettle souring the Gose and to achieve the right level of lactic flavor, I also salted it at the same time to get what I wanted.

As to the OP - I cannot see why I would give up my favorites and go only sour.  Like others said, sours are great, but I like variety, too.

572
I agree that temp is number one, but a close second is pH, so if you can monitor pH, and adjust as necessary, your beers will improve greatly.

573
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: February 25, 2016, 05:14:17 AM »
That is funny.  We are a year older but wiser?

574
General Homebrew Discussion / Re: Water Questions
« on: February 25, 2016, 05:11:39 AM »
My Ro water is 13-15 TDS.  It is the combination of softened then RO filtered water.  Not sure how those numbers are reached.

575
General Homebrew Discussion / Re: My First Homebrew, A True Story
« on: February 25, 2016, 05:03:29 AM »
Sounds like a real mess, but take it in stride and brew, Man!  Best of luck to you....

576
General Homebrew Discussion / Re: Getting frustrated. Can you help?
« on: February 20, 2016, 01:22:47 PM »
^^^^this!  Welcome to the forum.  Great brewers are here and Keith is one of them (also a pro, so his income depends on these attention to details things). Oxyclean should be unscented type or use PBW.  Those will clean (with a little extra elbow grease or use Craftmeister tabs - those get everything without much scrubbing needed.

Brew brew brew and you will get the system down with almost thoughtless processes to keep things clean and sanitized.  Summer is the most difficult time to keep the bugs away, but even then, good processes will keep things in good shape.

Best of luck - you will be making very good beer very soon and will wonder why you didn't start brewing sooner in life (at least I felt that way).

577
Yeast and Fermentation / Re: Gigayeast GB110 temp
« on: February 19, 2016, 10:41:40 PM »
I would suggest a starter if you want to speed up the souring process. I had one 10 gallon batch go from pH 4.4 to 2.9 in 18 hours.

578
General Homebrew Discussion / Re: label peelers sale
« on: February 19, 2016, 10:35:50 PM »
That is a nice price - it started out very cheap, but price creep set in on it - now $49.95 at the LHBS

579
All Grain Brewing / Re: Infusion Step mashing and pH management
« on: February 19, 2016, 10:24:13 PM »
Yea, that would be the range I would have expected.  I'm going to try it and monitor the pH through the process to see what I get.

580
All Grain Brewing / Re: Step Mash For Kolsch...
« on: February 19, 2016, 10:02:56 PM »
I must admit your system is quite impressive - and back at you on the good wishes.

581
All Grain Brewing / Re: Step Mash For Kolsch...
« on: February 19, 2016, 11:58:46 AM »
I had a Helles get a 45 from a pro and 42 from a National and not even place in the category...so it depends on the comp and the judges.  But Jim is an expert as far as I am concerned!  Just waiting for him to discover the "It" key for the rest of us, then we can all tie at the NHC finals.

582
All Grain Brewing / Re: Water salts mass to volume equivalent chart
« on: February 19, 2016, 11:35:20 AM »
Nah, you'd just have to drip water into your teaspoon until you hit 4.93 grams on your scale (or you overflowed your teaspoon).  Better yet just weigh 4.93 grams of water and pour it into your teaspoon to see if it fits!  Getting the teaspoon to stay level might be interesting though...

And hold the water at 3.98°C throughout...

Yeah, there is that aspect involved here, too....crap.

583
The guest from Tampa was pretty cool - it was interesting to hear how he maximizes his nanobrewery.

584
All Grain Brewing / Re: Step Mash For Kolsch...
« on: February 18, 2016, 04:52:41 AM »
I have likewise been advised that a proper Helles should be single decocted, at least, with a final temperature rest at 168F.  Using German Pils malt, a bit of Carafoam and a teaspoon of Wyeast yeast nutrient fermented at 50F with a healthy pitch of Wyeast 2206 for a bit short of 2 weeks - aerated well!  I can say the beer I tasted that was made this way was pretty darn tasty.

585
Yeast and Fermentation / Re: W-34/70 Fermentation Temp exBEERiment
« on: February 17, 2016, 07:26:17 PM »
The fermentation schedule Marshall espouses (and I use from time to time, though I have proven myself to be too lazy to adopt full-time, despite many good results, admittedly) may be somewhat yeast dependent for consistently good results.  I am fairly convinced that the use of certain yeasts really require a more traditional approach due to flocculation rate, diacetyl reduction abilities and flavor profile development.  But I fine infrequently and that may be integral to Marshall's approach, also.


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