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Messages - ynotbrusum

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61
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: January 05, 2017, 01:54:00 PM »
So for the Narziss post, the Colour Malt referenced has no EBC number - any idea what it is? (Carafa or other blackish malt?)  Also, the Brumalt is listed at 35 EBC - is it a proprietary malt or just a crystal with 35 EBC?

62
Yes, Best had a Pils malt lot that contained sauermalz last year.  I don't recall the explanation, but you probably had some of it by accident.

63
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: January 04, 2017, 06:19:43 AM »
Streaming a live low oxygen brew session today.


https://www.youtube.com/watch?v=OPWJZjvtH4Q

I missed that, darn.  Any chance you can post it or another session as a searchable YouTube video in the future?  (I don't know the technology required for that, so forgive me if that would be way more difficult).  I'm liking the Lo oxygen approach, as I brew mostly lagers....

64
My unpopular opinion - Balance is an overused, underachieved term with most new breweries and Homebrewers.

65
I seem to recall a product that is essentially wort - called "Malto Goya" or something similar.  I used it years ago as a starter wort and it seemed fine - but then I was using a stirplate then and decanting it before pitching slurry....

66
All Grain Brewing / Re: Excerpts from DeClerck's "A Textbook of Brewing"
« on: December 30, 2016, 11:22:51 AM »
That last excerpt is particularly insightful about bias and carry forward of "known" beer flavors - and applies to us all.  I try to avoid this bias when judging in competitions, while still applying the guidelines; one never overcomes it completely, I fear.

I knew a wine connoisseur who told me that "in the end [he felt that] there are just two kinds of wine - those you like and those you don't.  Significantly, you shouldn't prejudge them by the category in which they are placed by the winemaker or sommelier - your palate alone should be your guide."

67
Yeast and Fermentation / Re: EMERGENCY!!!
« on: December 27, 2016, 02:06:00 PM »
Cap the oldest beer with sanitized foil and a tight rubber band for limiting O2 ingress.  That will be good for a couple weeks, anyway.  Then bottle or keg.

68
Yeast and Fermentation / Re: Wyeast January - March PCs
« on: December 27, 2016, 02:02:41 PM »
So... how quickly are these Platinum Collection yeasts available?  I am brewing on 1-1-17 with my neighborhood group for our annual kick off brew day, so I suppose they won't be available that early, right?

A nice bitter sounds like a great choice anytime./

69
All Grain Brewing / Re: Brewing Science vs. Citizen Science
« on: December 27, 2016, 01:48:57 PM »
Interestingly, we should consider a thread where people missed objectively identifiable standards in their "Citizen Science".  I just made a beer yesterday using LoDo techniques and a BIAB RIMS technique that failed miserably in hitting intended gravities, because while I underlet the mash, I did not stir it and relied upon the recirculation to adequately permeate the mash (direct fired with the grain bag suspended above the bottom of the kettle and a colander sitting on the grain into which the wort was recirculated).  It wasn't LoDo's fault, nor BIAB technique's fault.  I just didn't stir the grain (fearing oxidation) and had dry pockets within the mash due to the colander working a bit too well in restraining the recirculation.  My OG had to be assisted with DME in the boil to get to the right OG for the Vienna Lager I made...I will try it again next time without the colander and see if my results improve....This doesn't prove or disprove anything other than a proper mash requires the water to reach the grain at the right temperatures.  How you get it there is open to resolution given your particular system.

70
General Homebrew Discussion / Re: What's on tap for the Super Bowl?
« on: December 27, 2016, 01:19:57 PM »
I brewed a Northern German Pils for this year's SB LI - I annually commit to bring 2 kegs of a typical lager and a few growlers of different sorts of ales for the discerning few.  It is well received, generally.  I am so happily surprised to hear those who were initially afraid to abandon their BMC, but now coax the nerw, uninitiated guests with a comment like "you know me, I don't like anything but ____(insert your Macro of Choice)____, but this guy's beers are better than any commercial beers I have ever had."  Usually it only takes one party of mostly BMC drinkers to convert a majority to homebrews at all subsequent gatherings (I now get asked by hosts to bring homebrew - and they try to get me to take leftover macros home with me - which I graciously decline). 

71
General Homebrew Discussion / Re: Temp Control
« on: December 27, 2016, 01:12:07 PM »
I like this bag and I use it in my basement in the summer and use 2 liter frozen water bottles swapped every morning and night to keep things cool during the first 72 hours of fermentation; after that, I rarely care to keep it as cool, but will use a 2 liter frozen water bottle and swap them out daily through the end of primary fermentation (a week at most).  I prefer that process to a swamp cooler, but will use both occasionally.  If going swamp cooler route, I use some bleach in the water to keep the nasties from forming during the first week.

72
General Homebrew Discussion / Re: Newbie here. Water question.
« on: December 19, 2016, 02:51:37 PM »
Simply put, when I learned to brew a neighbor told me that our aquifer was way too high in iron; he said you have to use bottled water.  I used gallon bottles from Menards for extract beers until I discovered how much minerals were already added to a base RO to make their product.  I then went to all grain and used store made RO, unknowing of the TDS, but the flavor was better than the bottled that was sold in gallon containers at Menards.  Then I jumped to an RO system at home with a TDS meter - 350 to 500 TDS in and 10-19 TDS out. 

I weigh my CaCl2, gypsum, Brewtan B, and SMB using a small hop scale (reads to .001 gram, but likely only accurate to a tenth) and use a small syringe for my Phosphoric acid additions.  All I can say is that starting with RO that low, I can pretend it is distilled for the most part.  but I am still learning and consider myself a water neophyte.

My son is starting to brew (has yet to make his first batch) and my only advise was that he needed to buy RO or distilled water to use in his brews and he can adjust from there.  He will likely make good extract beers with that starting point and with time, he will likely seek to adjust it for styles.  But starting out, I didn't want to overwhelm him (he is 24 and has been my "bottler" since he was 12).  I hope he enjoys the hobby as much as I do.  I tell him frequently that my greatest regret in life was that I waited until so late in life  to start homebrewing! (I was 46).

73
Yeast and Fermentation / Re: plastic/mold taste
« on: December 16, 2016, 01:38:38 PM »
It could be mold, which is not killed by Star San, but is killed by Iodophor...once the mold is in there, a single spore can wreak havoc over time (even at pretty cold temperatures).

74
Yeast and Fermentation / Re: W34/70 vs S-189
« on: December 16, 2016, 01:36:09 PM »
And I can't help but wonder if there are perceptible differences at a colder fermentation temperature.  The LODO process holds at 48F for the full fermentation and spunding.

I noted the lemon in 34/70 when fermenting at the lower end of the spectrum; maybe I was imagining, but it was reinforced when I had a friend try the beer (unknowing of anything about it) and unprompted, he said that it was a good beer, but the lemon he detected made him ask if I had dosed it with lemon.

48, try 45 :)

Yea 34/70 AND s189 hate life down there. Just look at the proper pitch rates( dry yeast) they want you to have for those temps! I was pitching 50 grams into a 5.5gal batch.

I could have sworn I read 48 F somewhere in your stuff.  Maybe it was for those unable to go to 45F....Well, we will see what I get from a currently fermenting 10 gallon batch of S-189 at 45 (it's so cold in my garage that the carboy heater - aquarium type - can't get it above that temperature).  this is the tough time of the year for me with lagers...I hate warming a cold environment when the rest of the year I strive for the opposite.  I should start a thread on the effects of heating fermenters of lager beer to get into the 46F range in a colder garage (I find that they alter the flavor to a more skunky tone, however slight).

75
Yeast and Fermentation / Re: W34/70 vs S-189
« on: December 16, 2016, 11:34:16 AM »
And I can't help but wonder if there are perceptible differences at a colder fermentation temperature.  The LODO process holds at 48F for the full fermentation and spunding.

I noted the lemon in 34/70 when fermenting at the lower end of the spectrum; maybe I was imagining, but it was reinforced when I had a friend try the beer (unknowing of anything about it) and unprompted, he said that it was a good beer, but the lemon he detected made him ask if I had dosed it with lemon.

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