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Messages - ynotbrusum

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721
General Homebrew Discussion / Re: Roommate drinking all the beer :(
« on: September 21, 2015, 11:52:37 AM »
 Interesting device, but it won't prevent the beer theft, so I would be more proactive if you want to stop that; alternatively, just create a cup for donations, if the cost is the issue.  I rely on a group of guys to drink my beer and I love to brew, so I probably would use the system to simply suggest to the crew to focus on certain beers that are close to empty in the keg in order to free up kegs more readily.

722
General Homebrew Discussion / Re: What's Brewing this Weekend? 09/21/2015
« on: September 20, 2015, 04:59:04 AM »
I'm set up to brew a Belgian Wit tomorrow to make up for the one I screwed up on Labor Day.  I will be dumping 10 gallons of scorched Belgian Wit sometime during the day.  I haven't dumped a batch of beer in quite a long time so I am wondering if I should have a little ceremony.

Sounds like a lot of marinade to dump, but I know that storage becomes an issue.

I made two ten gallon batches yesterday - a Flanders Red and a no frills lager (I called it NFL, since that will be when it will be served on a couple three Sunday's in November.

723
General Homebrew Discussion / Re: Nice Article, Marshall
« on: September 20, 2015, 04:52:54 AM »
Yes, congrats to Marshall and I agree on the generosity of homebrewers helping with questions and sharing recipes.  I have never found a homebrewer that is unwilling to give a recipe when requested.

724
Yeast and Fermentation / Re: Brettanomyces pellicle or infection ?
« on: September 18, 2015, 10:38:46 AM »
I agree with all of the foregoing, but I would also note that these yeast blends are harvestable, but you will likely have a different profile with the slurry as compared to the initial pitch due to different growth rates between or among the strains involved.  But that can be half of the fun!  You will have truly artisanal beers that may be difficult to reproduce exactly....that's where blending comes into play.

725
General Homebrew Discussion / Re: Check my math?
« on: September 17, 2015, 04:55:31 AM »
Thanks, Mark.  That is truly handy, especially for starters.  So easy to calculate.

726
General Homebrew Discussion / Re: Winter/Garage Brewing
« on: September 16, 2015, 11:11:35 AM »
consider smaller batches indoors on the stove (at least for the mash, if not also the boil).

This is all I ever do, winter spring summer fall!  I don't understand the obsession with large batches and big equipment.  Save time on brewing day, experiment a lot more, get more variety, yadda yadda.

Those small batches wouldn't make it through Friday evening with the crew that drinks my beers.  So, I typically brew 10 gallon batches of the routine lagers and ales and save the smaller batches for atypicals - like 5 gallon sours.  But I may go even smaller on the sours to try more varieties this winter.  Scaling and associated math and fear of non-linear impacts have kept me from it so far.  But Dave's points make very good sense,especially at single digit temps or lower.....

727
General Homebrew Discussion / Re: Check my math?
« on: September 16, 2015, 11:02:48 AM »
Other the fact that you are not accounting for the 1ml dilution from the adjusting solution, your math checks out.

adjusting_solution_500ml = 500 x 7.95mg = 3.975 grams (just round to 4mg)

Is that round to 4 grams?

I suck at metric, but I am trying to use it, especially in the water chemistry/adjustment side of things....

728
General Homebrew Discussion / Re: Winter/Garage Brewing
« on: September 16, 2015, 10:47:42 AM »
I am lucky to have a service door and a window but the key is cross ventilation and exiting the condensation near the top, so the service door with a fan blowing out works for me.  You could just lift the main door a bit and push air out the service door, if I get your set up correctly.

If it's absolutely brutal, consider smaller batches indoors on the stove (at least for the mash, if not also the boil).


729
Yeast and Fermentation / Re: Most likely culprit of a slight banana ester?
« on: September 15, 2015, 05:04:20 AM »
I pitched about 150ml of yeast slurry, pretty much all the yeast I recovered from a previous batch 2 weeks ago so I think I probably over pitched if anything. Temp wise I pitched at about 66f end let it slowly rise over three days. I didn't really intend for it to get above 70f but it went to about 73f on day 3. Could possibly be a pear flavor. It's pretty subtle but is a fruity ester of some sort.  I'm hoping that another week in the yeast will help. This is actually only my second time using 002. My other batch is in bottles but didn't have a fruity eater flavor which is why I was curious if his strain was prone to this.


Sent from my iPhone using Tapatalk
Overpitching can be stressful for the yeast, combined with higher temperature.  I doubt that leaving it on the yeast at this point will do a whole lot in terms of elimination of that ester, especially if it is fusel-related.  Next time don't pitch so much and control those temps with a swamp cooler and you will be fine.

730
All Grain Brewing / What Brunwater setting for a Flanders Red?
« on: September 15, 2015, 04:55:37 AM »
Making a batch this weekend starting with RO.  I haven't gone through Brunwater on a Flanders yet, so I thought I would ask if anyone has a favorite setting for it or an outright suggested adjustment for a Flanders Red?

I will be playing with it (Brunwater) later - I am using some flaked maize in the recipe for the first time....

731
General Homebrew Discussion / Re: officially on pause
« on: September 14, 2015, 08:29:52 PM »
That is more mead than I can imagine in one location - good on you!  I thought having 17 kegs was over the top - wait til I tell SWAMBO about it...I might just get up to the 20 mark!

732
I have heard from experienced judges that you should expressly state that you have used flaked maize in your competition beer, if you have used it, otherwise you risk having it dinged for DMS.  In a tasting class we had the Siebel Institute DMS fault and I found it to be more of a cooked green vegetable flavor and aroma than corn-like.  So I avoid adding green vegetables to my beer.

733
General Homebrew Discussion / Re: Step mashing with declining temps
« on: September 14, 2015, 07:34:14 PM »
I think temperature makes a bigger difference at the ends of the spectrum, less so at the middle.  I like a Mild at 158F or a bit higher.  Pilsners are better near 150F or just under. If I miss by a degree or two on the low end, I don't sweat it much and add heat only if loses more than another degree or two (direct fire capable).  If I start a bit high, I will simply stir it down to the right temperature.  Strike water is a different thing.  I try to get it very precisely at the right temp (so I don't miss the mash temp by much).  I will overheat strike water and then cool it with frozen water bottles to get it dialed in as a starting point.  But for most ales in the middle, I see little difference between 152F to 156F and don't sweat any drift from that point (but I try to prevent large drift, of course).

734
General Homebrew Discussion / Re: officially on pause
« on: September 13, 2015, 04:57:15 AM »
That is a lot of mead.  I am almost out of mead and might just make some of that and cider this fall.  It keeps so well and I will bottle the mead, so it won't be a storage issue (just a carboy that won't be available for my sours).

735
General Homebrew Discussion / Re: officially on pause
« on: September 12, 2015, 01:38:10 PM »
I know the problem, Ken.  I brewed to get ahead and clear room to judge and now I got serious racking to get done....which will free up fermenters for more brewing.  Storage becomes the biggest issue with more kegs!

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