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Messages - ynotbrusum

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Welcome aboard the forum and the hobby.  Have fun and enjoy your beer!


Yeast and Fermentation / Re: Using harvested yeast
« on: March 14, 2018, 09:50:26 PM »
I have found that yeast rinsing is a PITA that has no appreciable benefit to the beer.
Really? I mean I'll believe you of all people Denny , but it seems at least if you rinse you know how much good yeast you're repitching vs just how much stuff, though it may not separate all bacteria or petite mutants.  How many generations are you going without rinsing?  I'd hate to waste (minimal) effort!

I am not Denny, but I agree with his assessment.  As for yeast generational anecdotal evidence, I took a pilsner yeast out 25 generations by simply re-pitching successively without any problems.  I gave it up when I wanted to try different yeasts.  I now don't count how many generations are used, because it rarely exceeds 5 or so.

General Homebrew Discussion / Re: BJCP Category advice
« on: March 14, 2018, 08:49:13 PM »
Maybe enter it as a 29B category beer - Fruit and Spice with a base as an IPA, is one way to go.  The lactose is an un-fermentable ingredient, which throws it a bit sideways, but I think it still fits as 29B.

I routinely ferment at 46F - no problems and not much lag, as long as a healthy yeast pitch is made.  I have not measured the differential in terms of the wort in active fermentation in my fermenter chest, but I would be surprised if it rose to anywhere near 8 degrees.  Ales, maybe if in the low 60's, might get that kind of differential, but lagers in the 40's seems a stretch - I could be dead wrong and am willing to be convinced otherwise.  Robert, you have a thermowell at the bottom of your Spiedel, so is that measuring such a large temperature differential (ambient to actively fermenting wort being 8 degrees different)?

All Grain Brewing / Re: Recipe suggestions for a new all grain brewer?
« on: March 13, 2018, 06:18:02 PM »
If you want a Brown ale - check out Tasty McDole's Janet's Brown Ale.  Pretty much a standard bearer IMHO.  I don't know if there is an extract version, though.  Welcome to the hobby and the forum!

Edit - Duh, you want an all grain recipe, so definitely check out Janet's Brown Ale, if you want to do a brown ale.  It is one of my favorites.


I am grateful for you chemical engineering types for a deep discussion and interesting precision about gravity readings. 

I have no science background, though others in my family do.  I think I am just going back to my lab grade hydrometer (final gravity reading demarcation range only) and set up a small table of refractometer readings as compared to hydrometer readings for my typical low ABV beers over the next few batches.  That should get me in the ballpark, if I want to go with refractometer readings, alone.

I appreciate the deep water, but I think this is one area where I can't swim well enough and will have to watch from the knee deep level near shore.

All Grain Brewing / Re: Mash ph Delta Discrepancy
« on: March 13, 2018, 06:02:09 PM »
Here comes a potential rabbit hole - I think all pH measurements are intended to be done at room did you cool the mash sample to room temperature?  If not, that could be an issue for comparison.  Also, I hear tell that it shortens the life of the probe to use mash temperatures for readings.

Ingredients / Re: what category of beer does this fall into
« on: March 13, 2018, 05:59:53 PM »
My suggestion is Category 16 B - Oatmeal stout.  You did not use coffee, so the only coffee comes from roast malt, which the style guidelines suggest is allowed to be expressed.  Your call, of course, but SHV is usually suggestive of the addition of spice, herb or vegetable, which would be the case if you cold steeped coffee with your roast grains.

Ingredients / Re: berliner weisse & tangerine
« on: March 13, 2018, 05:52:14 PM »
I think it sounds fine, but avoid the pith!  Probably a soft touch will get you where you need to be, unless the Berliner is off the rails tart.

Ingredients / Re: cherries
« on: March 13, 2018, 05:50:06 PM »
If cherries are hard to find, I have had success with tart cherry concentrate.  Plus no messing with post ferment fruit pits and skins....some concentrates are pretty good these days.

Here is a suggestion:  Put the fermenter in at 43 and unplug the refrigerator and don't open the door.  If ambient is 50's or so, it should stay pretty stable and may rise up to 50, but may not.  You can always plug it in for "short stints" to control the internal temperature of the fridge and prevent big swings of the fermenting wort itself, if ambient is a lot warmer where the fridge is at.  A water bath in the fridge with the fermenter in the water bath is another solution if there is room...I keep a small laundry tub for use with my ales in the summer and swap out frozen water bottles to keep things in the low 60's in my basement and swap out the water, if it rises too much during fermentation.  That same concept would work for lagers in a fridge, I should think.

All Grain Brewing / Re: Two vessel system
« on: March 12, 2018, 09:59:03 PM »
I never bother with calculating efficiency, believe it or not.  Like Jim said, grain is cheap and I buy by the sack.  I can make my 1.047 Helles with 18 pounds of a mix of pilsner and two row, plus a little carahell - a pound or so, up to 1.5 pounds and adjust pH with a pound of sauermalz.  Batch size may vary up to a half gallon, depending on boil off (ambient humidity and temperature affecting it along with boil intensity - I have gone to a gentle roll anymore, usually, but sometimes it gets away from me!)

All Grain Brewing / Re: Two vessel system
« on: March 09, 2018, 07:12:04 PM »
Correct, I have a large Stout Tank BIAB mash and boil kettle set up that is big enough for 10 gallon batches (my typical size) and I use a hoist for lifting the mash.  I make water adjustments using Brunwater and I am not even testing pH or other things anymore, other than refractometer at the end of the boil.  5 gallon batches are a bit of a challenge, but can be accommodated on the set up.

All Grain Brewing / Re: Two vessel system
« on: March 09, 2018, 06:42:21 PM »
Sounds like a winner!  I use a two vessel system - a mash tun that is BIAB with an electrical element in it and a Herms kettle with a coil in water, also with an electric element to heat the water for step mashing.  I heat up the strike water (I LODO it, so I boil and then chill - using the HERMS coil in cold water - to just above first mash temp for dough in), add the grains slowly, stir completely, but gently and recirculate out the bottom of the mash tun to the HERMS coil and back into the mash in a closed loop.  I step mash with the HERMS tun electric element.  The key is getting the run off at the right rate, so you don't outpace the draining and pack down the mash and result in an even slower recirc.  Valves help control it all.  It takes a few batches to get it all down, but it works.

General Homebrew Discussion / Re: German Perle Hops Review
« on: March 07, 2018, 06:22:14 PM »
Perle is commonly used in lagers.  I prefer Magnum for bittering, just because of the high alpha acid level - I use less hops that way.  For late hop additions, any of the Hallertauer, Perle, Mittelfruh, or Tettnanger hops are fine, too - depends on the profile you are seeking.  Saaz is a must for Bo Pils IMHO.

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