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Messages - ynotbrusum

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Ingredients / Re: Brewtan B experiment
« on: September 23, 2016, 05:09:02 AM »
I would interpret those instructions to mean adding at that rate to both strike and sparge water, but I could be wrong....

Ingredients / Re: Brewtan B
« on: September 23, 2016, 05:04:46 AM »
Some were asking about storage
Per wyeast -
Stability:   1 year, stored in airtight container in cool environment

Yep, can't hurt.  And after all of my protestations, I tokk the extraordinary measure of actually contacting Joe to get usage info..surprise, surprise, I was's what he said...

I add 1/4 tsp per 5 gal of strike and sparge water, and 1/2 tsp as a slurry 15-16 min before the end of the boil. If you like using the Irish moss for 15, then add it 1 min before that.

So it is water volume based, not batch volume.  And it does indeed go in the sparge, too.

Do the kettle finings go in before or after the Brewtan B?

Brewtan first then finings.  I had not read this thread in a couple months, but I am encouraged about the Brewtan-B and continuing some of the lodo process - but I am not going to obsess about it.  Like I mentioned in another thread, the bronze medal International Beer Cup winner was from Crystal Lake, IL.  They don't do anything special - but they suggest drinking it very fresh.

Yeast and Fermentation / Re: Wyeast 1968 coagulating on stir plate
« on: September 22, 2016, 06:20:12 PM »
And the yeast cake is one tightly packed cake - the flourless chocolate cake of yeast cakes!

All Things Food / Re: Beer style(s) for Thanksgiving?
« on: September 22, 2016, 03:04:37 PM »
I'll go completely against the grain and suggest a Mild or an English Bitter.  Or better yet, one in-between the two - an English Bitter with some Simpson's Double Roast to land in a "sweet spot" between the two styles.  I just made some of that and I am having trouble not tapping into it every night this week!

Yeast and Fermentation / Re: Building up a starter
« on: September 22, 2016, 02:37:10 PM »
For stepping up on lagers, I occasionally have also just made small batches of beer - I hate to waste what otherwise might be decent wort for, say, a helles or similar light lager.  But under Mark's approach, you retain the "spent" wort, because it is at high krausen and then pitch directly into and get that new "starter" up to high krausen for pitching into the full size batch (if I understand the approach correctly).  For what it is worth, I think at high krausen, the starter can handle fermenting a lot larger batch than you might otherwise expect based on calculators for recipes - lager or ale.

After the pitch and ferment, you can re-use the yeast cake directly, if you time your beer making for that purpose.

Yeast and Fermentation / Re: My Tripel tastes too Sweet. Help!
« on: September 21, 2016, 11:16:12 AM »
Or it could simply be alcohol giving the sweetness that the OP notes here. I suggest a gravity reading to get an idea where the problem lies and perhaps just as importantly - where it doesn't lie.

Yeast and Fermentation / Re: Wich is the better bock yeast
« on: September 20, 2016, 06:40:47 PM »
I used S-23 in a recent Tropical Stout - turned out nice and tropical fruity.

Yeast and Fermentation / Re: Yeast My Best Friend!
« on: September 20, 2016, 06:32:39 PM »
It will jump on the job well, as Joe says, but if your Pliny clone is higher alcohol, you can use a little less than a half of the cake.  Depends on the yeast and how "clean" you want the beer to be (generally, the more yeast the less it will produce esters and other yeast derived flavors).

Yeast and Fermentation / Re: effect of sugar additions post primary
« on: September 20, 2016, 03:14:01 PM »
I agree with Joe - for a Belgian tripel, I add it dry at high krausen/just past high krausen and let the yeasties have some glucose dessert.

Yeast and Fermentation / Re: Best Way to Aerate Wort
« on: September 20, 2016, 03:11:51 PM »
Sacc - I don't know what a fish tail is, but I don't think my wife will let me get one!  I second the welcome back to a great contributor here.  Nice article reference.  I will read this tonight.

General Homebrew Discussion / Re: Good notes?
« on: September 20, 2016, 11:47:39 AM »
Beer smith and Brunwater here - then try to remember it all while I walk to the garage brewery.  I have printed it out occasionally, but usually not anymore.  I do write on a large desk calendar on the wall the date of a brew, so I can track it😉

General Homebrew Discussion / Re: first time judging as an apprentice
« on: September 20, 2016, 11:39:09 AM »
I would add that you have the palate you have - for better or worse, so try to see what others think - I find the younger judges to have highly perceptible palates, but often struggle with articulation of what they experience...but that comes with time and practice.  Me, on the other hand I have an old palate - I am crazily sensitive to clove-like Phenols and must concentrate to find levels of diacetyl that others readily perceive.  You can get better and judging with others helps - I frequently ask the other judge if he or she is picking up some clove.  If not, then I restrain myself in scoring that defect.  Lastly, FWIW, I think a lot of phenols come from low fermentation temperatures for ales (think Hefeweizen along the clove to banana spectrum of fermentation temps).

Also consider putting some stainless worm gear clamps on the tubing - vigorous stirring could cause a loose connection or loss of siphon through the unclamped tubing.

Just a suggestion....good luck!

General Homebrew Discussion / Re: Experimental Brewing podcast Episode 23
« on: September 16, 2016, 10:26:21 AM »
Amazing as to the number of Brewers that law schools are turning out these days!

All Grain Brewing / Re: First all grain brew going into competition
« on: September 14, 2016, 11:22:39 AM »
Good luck, but don't worry about the medals - sometimes it hits the right chord with the judges and sometimes you just have to rely upon the compliments from friends and family.  But who knows... With a year of prep it may all come your way.  Be meticulous with fermentation temperature control and cleanliness at bottling and enter it fresh!  As a judge, I know that bottling and post bottling handling and conditions affect competition brews way more than the entrants expect.  Keep up the brewing!

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