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Messages - ynotbrusum

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General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: April 28, 2017, 08:57:44 AM »
 NHC chat is pretty much the only thing I come back here for at this point.  Please don't ruin THAT too.

Good luck to all who advanced.  It really is about the beer and I apologize for any derailing that occurred.  Looking forward to judging and Club Night.

General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: April 27, 2017, 07:28:25 PM »
I'm not saying anything about my Low O2 approach. I didn't judge my beer.  Just that I implemented Low O2 process.  Maybe it won't hold up for the next round, but if a bunch do,does it mean nothing?

General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: April 26, 2017, 07:04:15 PM »
Chicago winners are posted.  I advanced a German Lichtbier.  Not sure my samples will hold up well for Nationals, though.  Nice to be recognized for a Low O2 batch.

congratulations. What were your DO levels throughout the process?
Thank you.  As to O2 levels, I can't say, as I don't have a DO meter, but I guess I kept the sodium metabisulfite
somewhere  below a noticeable "eggy level", evidently.

General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: April 25, 2017, 08:10:31 PM »
Chicago winners are posted.  I advanced a German Lichtbier.  Not sure my samples will hold up well for Nationals, though.  Nice to be recognized for a Low O2 batch.

Good to hear.  I am sure you will have a great Flanders Oud Bruin in a few months.  Patience until then....

All Grain Brewing / Re: Does recirculation lower mash efficiency ...
« on: April 25, 2017, 10:46:24 AM »
I had the same problem, but the Locline sparge halo solved the issues for me:

Any similar sparge device should bring better results.  Also consider a gentle stir every 15 minutes or so during the mash, if you don't mind the haziness it creates...not a problem as far as I am concerned, other than the O2 pickup (if you are trying Low O2 processes).

All Grain Brewing / Re: Is a 90 Min boil needed?
« on: April 25, 2017, 04:49:44 AM »
The whole calculation issues in the reduced temperature (substituted "boil")/reduced mash time approach seem daunting to me.  Differences (if any) in evaporation rate, IBU's, conversion, etc...would mean a major shift to me and I am just getting my new system down (BIAB - single vessel electric).  So it will be a while before I try that approach whole hog.  I'm not saying it doesn't merit it for those who are more in tune with the calculations, but I have to dial things in better before trying it. Very interesting discussion for sure.

« on: April 25, 2017, 04:23:21 AM »
Guys that I know who have the Grainfather love it.  The only issue I have heard is the long-ish time it takes to heat to boil and the lower boil rate (more of a simmer).  Wrapping the device with an insulating jacket solves the issue I am told.  Wort quality is not an issue - I know one guy won medals brewing beers with the GF.

Yeast and Fermentation / Re: Acidifying water for yeast
« on: April 20, 2017, 10:11:04 AM »
Sounds like a plan.  I would think that pH 4.0 is a reasonable target for the water then, with the understanding that the yeast should be going dormant fairly quickly in the water and won't be adjusting the pH/attempting to adjust the pH in the container (especially if cold crashed).

Best of luck - I am sure it will work out for you.

I would consider pitching a neutral saccharomyces strain (US-05 or similar).  I would not rack it over.

But, if you are willing to try the wait and see approach - do nothing - it might give you something that you really like.  It's hard to say, but some folks have re-pitched the Roeselare with success.

I have a 5 year Solera project going and I pitch new Roeselare each time on the "new, green" beer for blending with two other laid up batches (one older blended batch is in a 5 gallon bourbon barrel and the other is in glass).  I blend among all three and load up the barrel with the unused part of the new batch that I have left after I have racked out for the blending.  The largest proportion in the blend is the new Flanders.

All Grain Brewing / Re: Light Struck
« on: April 20, 2017, 09:36:12 AM »
Much like sulfur, I find minor skunking can dissipate.  I've made a farty beer before (many years ago) where I recall telling my friends "pour it into your glass, then walk away for 5 minutes, then come back and enjoy".  Mercaptan compounds are of course volatile so it makes sense to me that in some cases you could do the same thing to a slightly skunked beer -- pour, walk away, come back and enjoy.  Or, just embrace the skunk.

I'm with Dave.  I've also had many cases where some very light skunkiness up front would dissipate, but it was always faint to begin with.  I find sulphury notes to dissipate quite often, while esters, oxidation, and phenolics tend to intensify over time. 

I always make it a point to revisit aroma after evaluating flavor and before recording overall impression to check out whether the aromas lingered, dissipated, or intensified.  I'll often add a note on what changed (or didn't).

<Hint to prospective BJCP examinees -  GRADERS LOVE TO SEE THIS ON AN EXAM (and on competition score sheets)>

I always revisit during the course of evaluating a beer in judging.  If nothing else, temperature alone can change things (or allow things to be perceived more readily).  My comments typically include "initial notes perceived", "later hints picked up as the sample warms", "final aromas presenting themselves late", me this is as important as low, medium and high perceptions.  it also tells the brewer that I wasn't giving it a mere "drive by" or "quicky" analysis.  A good judge told me once that competitions won't survive unless you give the brewers something for their money, even if they don't place an entry.  I still write explanatory comments on the NHC "check the box" form, also, for this reason.

Yeast and Fermentation / Re: Yeast and Hops not in fridge
« on: April 19, 2017, 06:02:35 PM »
Since it is Wyeast, why not try smacking the pack?  You can still make a starter that way...

Yeast and Fermentation / Re: Acidifying water for yeast
« on: April 19, 2017, 06:00:35 PM »
Store it under beer and you will have the best results, I think.  So steal some wort with the top cropping process and don seal the vessel you put it in.  That is probably the best approach.  I store yeast with beer by just leaving some finished beer after fermentation, so grabbing some Krausen and fermenting wort should be good to go as a process.

I just checked out the Wyeast site:

It says propagation does cause a change in proportions among the critters.  They suggest not propagating it. 

It's a good question and I don't have an answer, but I have a wild guess.  If no activity is outwardly visible and you have ruled out things like a leaky seal or other typical issue, it could be that the slurry was so old that the Saccaromyces is just not going to make it.  The Brett and Pedro part of the lure will eventually get going, I am sure.  You could add some new yeast to see if that is the issue.  I also have concerns about the balance of the percentages on a re-pitch - I think it is possible that the saccaromyces that are alive may be woefully outnumbered and having trouble getting going.  That is my WAG of the day...

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