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Messages - ynotbrusum

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616
General Homebrew Discussion / Re: Beer Writer Needs Your Opinion
« on: August 20, 2015, 07:53:44 PM »
My experience is that any method of brewing is acceptable - cheating would be not making beer and claiming you made it.  The processes that involve technology may allow greater consistency, but may be matched by a tight  process. Trial and error typically is involved, but I just had a first place Hefeweizen on my first try with the style and have never medaled in many entries of pils that have received scores as high as 45.

In the end - there are no absolutes.

617
General Homebrew Discussion / Re: Calc help
« on: August 20, 2015, 07:46:03 PM »
There's a special place (Heaven or Hell?) for those blessed with math and metric conversion skills!

618
My two least favourite dry yeasts in one write-up :)
Thanks Martin!

Still curious as to how T-58 would've fared...
Haha. Belle Sasison seems to be a pretty divisive strain, I've heard from many who love it and others who hate it. I fall somewhere in the middle with both of the beers I made, they're certainly better than neutral, but nothing mind blowing.

Also, I'm Marshall, Martin is waaaaay smarter than me :)

Sorry about that Marshall - I guess I was thinking about two of the best brew minds out there!

619
General Homebrew Discussion / Re: Berliner Weiss with Blackberry Syrup
« on: August 18, 2015, 08:09:02 PM »
Souring was done in the kettle - I used a Lacto starter with Omega's Lacto blend.  It went from 4.3 to 2.9 pH in less than 16 hours.

620
General Homebrew Discussion / Berliner Weiss with Blackberry Syrup
« on: August 18, 2015, 11:10:04 AM »
My Berliner went a bit further on the tartness scale 2.9-3.0 pH, so I made a blackberry syrup to balance it out a bit.  Very refreshing and quite the hit with friends.....

https://flic.kr/p/xv4zDh

https://flic.kr/p/xv4zDh

Almost as colorful as Amanda's Beet Berliner from NHC 2014! 

621
General Homebrew Discussion / Re: orange zest and bittering
« on: August 18, 2015, 10:48:04 AM »
So use ascorbic acid addition to a Lacto starter made from a handful of malt in the wort?  To lower the O2 and to inhibit aerobic bacteria strains?

622
General Homebrew Discussion / Re: 8 month old tastes phenomenal
« on: August 14, 2015, 10:55:24 AM »
+1 to bottling off the keg.  I have gone to half liter brown PET bottles for an easy way to store - I can re carb them with a carbonator cap, too, if they don't hold the carb well or need a bit more carb at serving.

623
Congrats on the Berliner.  I have made it twice - once with the long "over-winter" souring - it was good, but not worth the wait.  This last time as a kettle soured batch - it got away from me with an overnight drop to 2.9pH.  I may just give the grain inoculation a try, but I will do it with a starter to minimize the risks - glad yours avoided the dreaded "poo" bugs, though.

624
General Homebrew Discussion / Re: Quick turn around on BJCP Tasting Exam
« on: August 13, 2015, 11:10:56 AM »
That's really the target all the grading teams should aspire to.

How about just a "Thanks graders, ADs, and EDs!"?  ::)



OP- great score. Congrats! Do you think you'll take the written at some point?

I agree on the thanks to the proctors, graders, AD's, ED's and my class and presenter for their efforts (most of whom I have already thanked directly!

I hadn't given the written a thought before, but now it looks like there is no reason not to give it a try.  At least 3 others in the group scored an 82, so maybe all will give it a try.  I assume there is room for more judges at higher ranks, right?

625
All Grain Brewing / Re: Decoction Magic: Taste the Magic
« on: August 13, 2015, 04:22:14 AM »
At a recent club brew tasting almost everyone decocted their hefeweizens and most did fly sparging.  The final consensus taste results selected a non-decocted, batch sparged beer as the winner.  Admittedly, all three of the top beers were really good, whether decocted or not (no one was told whether a beer was single infusion mashed or batch sparged).  The tasting was not BJCP judged, but the tasting participants were mostly BJCP ranked.

I appreciate the decoction allure, but I am not yet convinced that it makes a difference in taste...though I prefer a local Helles that is made commercially near here that is decocted.  So, go figure.

626
General Homebrew Discussion / Quick turn around on BJCP Tasting Exam
« on: August 12, 2015, 07:15:24 PM »
Took the test on 6-6-15 and got results back on 8-11-15.  Now that was pretty darn fast - I expected to hear results much later this year.  And I did better than expected - 81, so that was nice.  Now I need to get judging.

627
Another good one Martin.  I used this strain last year after getting a free sample at NHC.  My initial impression on a Tripel was that it was a bit harsh early, but with time it produced a really nice beer - perhaps the fining with gelatin helped on your brew....keep up the good work.  Just shows that taste test alone, the Abbaye is a decent yeast.

628
General Homebrew Discussion / Re: Lactic acid and ph adjustment
« on: August 11, 2015, 04:28:01 AM »
I just used Beersmith and calculated the mash pH, then added lactic acid additions in the mash profile to get to 4.5.  Then after completing the mash, I ran it off then added the extra lactic acid.  It reduced it to 4.3, so it wasn't exactly the same as adding it to the mash, but it was close.  I soured with Omega Labs Lacto blend of Brevis and Plantarum (a 5 day starter) and it went to 2.9 in 16 hours.  Really sour.

I didn't even bother bringing the wort pH down with lactic acid when using the Omega Labs blend. Just pitched it at pH 5.3 and it still brought it to 3.1 in less than 24 hours. I think it's fast enough to eliminate any worries about infection before it takes hold and drives the pH down on its own.

I can believe that - per Mark, the bacteria reproduces 8 times in the time that yeast reproduce once!



629
General Homebrew Discussion / Re: Lactic acid and ph adjustment
« on: August 09, 2015, 01:41:46 PM »
I just used Beersmith and calculated the mash pH, then added lactic acid additions in the mash profile to get to 4.5.  Then after completing the mash, I ran it off then added the extra lactic acid.  It reduced it to 4.3, so it wasn't exactly the same as adding it to the mash, but it was close.  I soured with Omega Labs Lacto blend of Brevis and Plantarum (a 5 day starter) and it went to 2.9 in 16 hours.  Really sour.

630
General Homebrew Discussion / Re: Getting Smegma out of Better Bottles
« on: August 09, 2015, 05:30:07 AM »
You can use the standard brewing cleaning products, but be sure to use the stated dilutions and rinse thoroughly.  Lastly don't leave a Better Bottle in contact with dried sanitizer - supposedly that can lead to microcracks over time.

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