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Messages - ynotbrusum

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All Grain Brewing / Re: Grainy Pils flavor
« on: March 28, 2014, 06:46:35 PM »
Flask - a lot of us were having some fun.  That's what happens on this forum when guys get into the hobby to the level that some of us are at....your question was a good one and deserves an honest answer, so forgive me and anyone else who went sideways with a humorous or not so humorous response.

I think everyone would say that pilsner malt lends a bit of "graininess" to a wort as compared to some other 2 row malts, but graininess is subjective, so as Denny says - he perceives it as hay/ grassiness for Weyermann's  pilsner malt, but probably prefers Best Malz for a pilsner malt.  I have used a lot of different malt and currently may favor Avengard pilsner over some others, but some may like Weyermanns for its flavor, despite the hay.  All said and done, you are probably right that pilsner malt of a manufacturer is a little more grainy than another malt of the same maltster.

Commercial Beer Reviews / Lambic X 2011
« on: March 28, 2014, 06:31:39 PM »
Never tried this one until tonight at Trapeeze Bar in Athens GA.  Really nice - tart apple and pear on the aroma.  I was told this was not blended, rather a first offering of straight up lambic - straw-colored and lots of fruit on the nose; really subdued tart and funk.  Flavor was not over the top with pear, but a sour note that had backbone, without excessive sour lactic impressions; just enough malt to give it an edgy balance between fruity esters and sour/sweetness.  No caramel, just edge of the palate balance.  I think I found Nirvana.  Or a reasonable substitute....

Yeast and Fermentation / Re: Re-using yeast
« on: March 28, 2014, 06:18:45 PM »
I like hearing about the different ways of doing things. I hope I never come off like my way is best.

You caught me after a couple beers, Jim.  Just being a smart a$$.  I do think that there are several ways to "skin the cat", all of which work.  The fact of the matter is that yeast can correct for the brewers miscalculation more than we give it credit for....and thank heavens for that!

5 billion is about 5% of a fresh tube/smack pack. If that is enough to significantly chabge your beer, your senses are way better than mine.

Which is a given for me!  Your beer will be fine.

And Jim answers promptly from the middle of the night due to a reverse hour/time zone/lupulin shift situation! So he may give you an answer before the rest of us wake up, so you can correct a slight mistake in the middle of the night!

All Grain Brewing / Re: Grainy Pils flavor
« on: March 28, 2014, 06:01:58 PM »
Is the grassy/hay of a wet variety or dry?

I obviously have no palate for this craft, given these levels of perception.  I thought Weyermanns always produced a nice malty lager or pilsner, as long as I didn't use a grassy hop!

Commercial Beer Reviews / Re: Monks Cafe - Flemish Red Sour
« on: March 28, 2014, 02:10:43 PM »
I'm pretty sure that beer is pasteurized and backsweetened so it won't get more sour or funky with time.

I could see that being the case with the blend - stop it in its tracks to get more consistency out of the batch.  In that case I would have let the funk go a little more before back sweetening and hitting the binders.

Yeast and Fermentation / Re: Re-using yeast
« on: March 28, 2014, 01:57:35 PM »
I just figure keeping it under beer is a little better overall - probably just because I do it that, I think either way is acceptable.  I take it back, I am just lazy.

Don't sweat it.  No really keep it nice and cool.  The fermenter, I mean!

Best of luck, Brewer.

I upgraded last summer when my Electric Company paid $35 for my old chest freezer (1990 or so) and took it away for free.  The free delivery on the brand new "dinged" floor model (with a Energy Star rating) and the energy savings projected was going to pay for itself in about 15 months.  It rarely runs compared to the old one.  I may do another one this summer if they have the program again, but this time I'll do a collar project and serve from it - easier to load and unload than messing with my 4 keg refrigerator set up with a back row...

General Homebrew Discussion / Re: Dissent with Style
« on: March 28, 2014, 07:18:33 AM »
That's what I figured it was too. I was able to turn in used vials for free yeast though. 10 used vials for 1 new.

Sent from my SCH-I545 using Tapatalk

Now that is being green.  I thought I had been saving mine for that yeast ranching project I never seem to get around to, but this is good news!  And it makes it 10% cheaper (almost).

All Grain Brewing / Re: Conversion time trame
« on: March 28, 2014, 07:12:55 AM »
I can assure the OP that something is amiss if the conversion takes that long - I use a Themapen after frustration with slow read thermometers and found that a really good stir of a couple minutes or more, if necessary, gets uniformity of the mash temperature throughout, elimination of even the smallest doughballs, and a slightly better efficiency than I previously experienced after first switching to all grain. 

Also, calibration at boiling is not a guarantee - The temperature at a boil could read right and at a mash temp could be way off, but try the calibration at boil and at ice water temps and hope for the best.

Lastly, grain crush can make a huge difference - many LHBS mill gaps are set pretty large compared to those used by guys that get great efficiencies.  I use a JSP Malt Mill and love the factory setting for the sweet spot in my setup, but my efficiency is right about 75% and I am happy with that.

I hope that helps!  Don't be discouraged, you can get conversion in less than an hour, if you dial in the factors mentioned here and by others above.

The efficiency comes from the difference in electrical consumption by the two - the chest freezer doesn't "spill" the cold out like an upright freezer or refrigerator, so opening it to remove something isn't causing a surge of warm air to enter to displace the cold air that falls out of an upright device.  Of course, if all other things are equal, it makes sense that unopened vessels that are equally well insulated will be the same efficiency, but I open my freezers and refrigerators relatively frequently - weekly, if not more, but I try to minimize openings whenever possible.

Just like a chest freezer on an external thermostat has proven to be more efficient than a refrigerator for me.

Yeast and Fermentation / Re: Opened US 05
« on: March 27, 2014, 04:10:40 PM »
There is always a fear that contamination may occur.  Consider using it in your next boil as a yeast nutrient...I am advised that yeast hulls help the active yeast health.  That is purely anecdotal, so YMMV, of course.

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