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Messages - ynotbrusum

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721
General Homebrew Discussion / Re: The Mad Fermentationist's Top 10 Myths
« on: February 07, 2013, 11:57:36 AM »
In terms of saving money with this hobby, I always point out to my wife the costs of my other two hobbies - Golf (greens fees, new equipment, huge time commitment away from home) and Fishing (gas for driving to lake, gas for boat, huge time commitment away from home).  Both of those cost way more to do than my homebrewing, so when she sees me homebrewing, she figures that I'm saving the household money compared to what I would otherwise be doing and at least I'm at home where she can ask me to help with something when the mash is set or the boil is reached!

Just sayin' ;)

722
General Homebrew Discussion / Re: The Mad Fermentationist's Top 10 Myths
« on: February 06, 2013, 01:30:50 PM »
I bottle off the keg all the time and use flippies almost exclusively for bottling.  That saves time!  As to the keezer - keep it outside in the garage and have a spray bottle of Star San solution ready at all times to stay ahead of mold issues (spray then wipe a problem area - why empty out the whole thing?)  I also have a stainless grate  (1 inch tall) on the bottom of the keezer to keep the kegs/fermentors up off the bottom and it keeps everything much cleaner overall, because air can get under the kegs and keep a little dribble here and there from becoming a problem (or spray some Star San solution under there until the keg is changed out).  Once a year I shut it down for major cleaning, but even that is a few minutes only to complete.  Just my little mods to make life easier.  And, yes, I have some bottled from keg that are approaching 6 years, without any problem (in flippies to boot).

As to keg cleaning - I am with Keith; I break them down completely after each use.  I typically clean, sanitize and top them off with CO2 in about 5-10 minutes each in the middle of a mash or boil session when there is nothing else to do.

723
General Homebrew Discussion / Re: Kansas Homebrewers - Proposed Law Change
« on: February 06, 2013, 12:58:23 PM »
Sounds like Kansas is getting its act together.  Any hope with Illinois?  So far, it is just a "look the other way" approach for competitions and banning homebrew at any "exhibition" that involves an admission price.

724
Just depends on the beer but most 1.050 lagers don't taste green at all after, say 10-14 days of fermentation (or until it is done) and 1-2 weeks of lagering at close to 30 degrees. Lagers do take longer to ferment and the lagering period is important but there's no reason to lager a Helles or Kolsch for 4+ weeks.

If your fermentation takes 4 week you probably should be pitching more yeast or aerating more thoroughly, but most likely you are just not in a hurry which is one of the luxuries of homebrewing. Commercial breweries can't take that type of luxury, they need to move beer as quickly through fermentors and BBTs as possible.

I should have elaborated.  I repitch yeast (with nutruent added typically), so I am always pitching enough fresh yeast for fermentation to complete in about 10 days or so at those temperatures (I aerate for about 5 minutes with a wine degasser on a cordless drill). But I like to give the yeast time to clean up after the work is done, so I just push it out to 4 weeks as a matter of scheduling, typically (one 10 gallon batch every other week works in the summer); occasionally I will rack to keg after as little as 3 weeks, if I need to get into the fermenter with a new batch.  I only have one chest freezer with an external thermostat and an internal heater on a separate thermostat to maintain proper primary range, so it is during the winter that I can expedite the process a little by allowing a primary to sit in the garage at near freezing temperatures.  I may try pushing these time limits as the consumption rate of my crew of able-bodied guzzlers typically outstrips this current arrangement and I don't want to build a walk in freezer to ramp up the available cold space for warmer months.  Yes, I have a lot of friends who really like lager homebrews, but settle for ales in the between times.

Cheers.

725
Wow, primary then 8 days chilling will work for a lager without tasting too green?  Maybe you have found the Holy Grail of brewing!  I don't think my lager beers are done until at least 6 weeks and 4 of those are in primary.

Best of luck - I hope to be able to buy some of your beer some day.

726
But if you are making "lagerish" ales, don't you still have to bulk age them?  Maybe you are quicker with the ales, but I turn my 10 gallon batches of lagers about 6 - 8 weeks grain to glass and rotate between 2 strains of German lager yeast.  Admittedly I only do 10 gallons per fermenter and have 3 fermenters going at a time, but it pretty much works with one lager chest held at 47-51F.  Especially in the winter - I pull the beer after 3-4 weeks and leave it at ambient temps in my garage (near freezing).  Gelatin can fine it if a particular batch isn't clearing as quickly as hoped.

Not that I have anything against a good ale...I squeezed in a five gallon batch of oatmeal stout 2 weeks ago for St. Paddy's day and make English Milds all the time, too, using swamp coolers in my basement to keep the temps down.


727
Nice article and interesting dilemma he faces.  How many of us would take the plunge rather than a secure livelihood.  Noticeably all ales and no lagers yet - refrigeration costs must make it cost prohibitive at this point for them?

728
General Homebrew Discussion / Re: Hop Pellets
« on: January 30, 2013, 12:15:54 PM »
I harvest yeast for direct pitching, so I employ 3 lines of filtration - I use a coarse nylon mesh bag inside another coarse nylon mesh bag for the hops in the boil (I suspend the bags with a clamp and they freely float in the boil; this filters probably 40-50% with no noticeable effect on IBU's utilized - though I cannot say that I have my beer tested).  Then I have a standard SS screen in the bottom of my keg with a dip tube running through the center of it (I'd guess that filters another 20-25%).  Finally, I use a double SS meshed colander sitting inside another SS colander to catch any break material and hops that might get through.  I rarely have any noticeable vegetal materials in my fermenter and my yeast harvest is nice and clean for the next batch.  I typically brew 10 gallon lager batches and it seems to make a difference with minimal extra cleaning.  I remove the hop bags as the wort cools, so the bags are done being cleaned before the wort is transferred.  The rest cleans up easily, as everything is removable. 

The Hop Stopper looks pretty effective, though, so I may give it a try and dispense with the bags and boil screen in the kettle, as it would serve that function rather nicely, or so it seems.

729
Commercial Beer Reviews / Augustijn Brune
« on: January 28, 2013, 07:29:34 PM »
Enjoyed a nice glass of this selection from a six pack Belgian Sampler I received for Christmas.  Relatively light to the palate, but balanced and belying the 8% ABV.  It may not be Westy 12, but a nice Belgian to enjoy after dinner.

730
General Homebrew Discussion / Re: Fine particulate matter in suspension
« on: January 26, 2013, 07:16:10 AM »
And if you don't want to wait it out at all, just filter it as you serve it by pouring through some cheese cloth into the pitcher or glass.  I have seen that done with very old and rare wines.

731
Voted and man am I hungry now!  Your recipe sounds great.  I hope to do it justice soon.

732
General Homebrew Discussion / Re: Yeast nutrient
« on: January 24, 2013, 03:14:32 PM »
I use it in every brew as well.  Cheap insurance as already stated.  I add with Whirfloc and my IC at 10 minutes left in the boil.

Dave

+1 every time, unless I forget - but I am repitching, almost always.  I am about 6-8 batches in with my WLP 800 and 34/70 batches.

733
All Grain Brewing / Re: Hockhurz Step Mash: Check my Process
« on: January 22, 2013, 08:55:30 PM »
I routinely end up doing a Hockhurz in the winter due to errors in hitting my temp for single infusion (so I  started weighing out my grains and storing them in the house overnight to get the single infusion mash temp right off the bat).  Just an observation... :P

734
General Homebrew Discussion / Re: Shelf Life of Grain
« on: January 16, 2013, 03:58:50 PM »
To be safe, I better get brewing with those malts I have that are a few months old!

 :P

735
General Homebrew Discussion / Re: Calculating Losses to hoses
« on: January 16, 2013, 03:31:02 PM »
might be worth it for someone to weight it dry and then post brew session (but before flushing) in order to get a feel for it?

I'm sure if you emailed John he'd give you the internal dimensions.

well, someone else can - I sold my therminator a while ago - good riddance!

Cleaning the Blichmann became too much of a PITA?  or was it performance related?

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