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Messages - ynotbrusum

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721
General Homebrew Discussion / Re: 2014 NHC forum meet up
« on: May 04, 2014, 06:36:40 PM »
I'm not getting there until Thursday - it's my first conference and I look forward to meeting forum contributors and hearing some great talks, then having some great beers.  I just don't know what to expect in terms of time frames.  It sounds like I will be busy at the NHC!  My wife is tagging along as a good sport...so I hope she can stay interested.

722
I assume half the slurry for lagers and 1/3rd of the slurry for ales after 30 days from original pitch .  Just based on experience - nothing scientific.

723
General Homebrew Discussion / Re: Kolsch glass source (stang)
« on: April 30, 2014, 09:19:41 PM »
I refuse to call my light German ales brewed with yeast that has an origin in Cologne Germany, but fermented in my Illinois fermenter anything but "light German Kölsch-like, but not really Kölsch beers, because they were brewed beyond the steeple view" Kölsch clones.  BTW, most Kölsch beers I have tasted in the states taste every bit as good as the Fruh and Reissdorf Kölsch beers that have been drank within 48 hours of purchase in Cologne and flown back here by a friend (UA flight attendant). Just sayin.

724
Yeast and Fermentation / Re: Major Starter Blowoff- what would you do?
« on: April 30, 2014, 11:35:38 AM »
I guess it depends on the set up, but wouldn't a computer fan be able to do the same or similar function?  You could rig up a funnel attachment to then attach a hose to it...wait, did I just give away a potentially profitable idea?  If so, have at it engineers!  Damn, I might have at least made it into the "gadgets issue" of Zymurgy with that one!

725
Yeast and Fermentation / Re: Second dose of yeast
« on: April 30, 2014, 11:25:31 AM »
The key is that your OG indicates that you have a bigger beer than the yeast may be able to carbonate with merely adding priming sugar (bigger beers are sometimes fermented longer, so there may be less residual yeast in suspension with your 1.086 beer at the time you proceed to bottle).  Also with much bigger beers, the starting yeast may die from the higher alcohol levels, rather than attenuating fully, but I don't see that occurring here.

Everyone above is expressing frustration with some of the "outdated/out wrong to begin with information" that remains pervasive in home brewing literature.  There are great sources and there are less than great sources.  The AHA has a great selection, though.  I, too, found the clone books interesting at first when I began homebrewing, but I realized that some clone recipes were not very close to the commercial brew and the process described was a bit dated and not so helpful in brewing the particular beer.  Even so, adding yeast 3 days before bottling serves no worthwhile purpose, as far as I can determine.

726
General Homebrew Discussion / Re: Gunk above krausen
« on: April 29, 2014, 03:21:12 AM »
I have racked onto a fresh yeast cake (just after racking off the finished beer) and fermented a second batch without cleaning the fermenter and didn't experience any problems or discernible off flavors (I don't make it a practice to do this, mind you, but once I tried it, since I was stepping up from a smaller beer to a bigger beer - and it reached the first krausen ring).

727
General Homebrew Discussion / Re: Kolsch glass source (stang)
« on: April 27, 2014, 06:03:39 AM »
I see - use the umlauts or add the "e".  Got it now.  I had quite a few different brands that I liked, especially half liter cans of Früh, and for iPads, you can simply hold down the letter and it gives you choices of uses, including umlauts.

728
General Homebrew Discussion / Re: Kolsch glass source (stang)
« on: April 26, 2014, 01:06:18 PM »
Also also, it's spelled "Koelsch" or "Kölsch." It's a close-mid front rounded vowel. It's like the vowel sound in "bird." It's not "coal-sh," more like "curl-sh," minus the "r." If you ever make it over here, the proper pronunciation will make your life a whole lot easier.   

I did not know that - I appreciate the correction with the spelling and pronunciation (but there are many using the "no e" spelling, including Reissdorf)    As to stanges, I have a bunch, but I found them excessively foamy for most properly carbonated beers.  They also break very easily. 

729
Yeast and Fermentation / Re: Lager yeast came from Patagonia
« on: April 26, 2014, 06:58:19 AM »
Thank you for the citation to the studies.  They were interesting, if not outright over my head in terms of the process description, but the discussion I found very engaging and understandable.  I wonder if we are at risk of losing current lager strains, if certain polyploids are in a process of shedding unnecessary S. Cerevisiae attributes over time.  I would think not, given the Wyeast and White Labs production facilities and capabilities, but from a paradigm perspective, it sounds like an evolutionary shift is occurring as a result of the advent of refrigeration.

730
Yeast and Fermentation / Re: Lager yeast came from Patagonia
« on: April 25, 2014, 11:35:47 AM »
I remember an earlier article discussing this.  I am not sure that I follow the "parent" strain concept - is it genetic drift or some other genetic combination presumably going on?

731
Yeast and Fermentation / Re: Major Starter Blowoff- what would you do?
« on: April 24, 2014, 11:17:53 AM »
For large starters, I either brew a small batch or use a small pail with a lid - putting foil over the airlock hole in the lid.  I feel your pain on the eruption front - some yeasts really go nuts on a stir plate.  But you have some healthy yeast at least! 

732
General Homebrew Discussion / Re: Foam pattern in pint
« on: April 24, 2014, 11:03:00 AM »
I think it has to do with foam formation and physics stuff that is beyond me.  I have a Perlick forward sealing tap and I can put extra foam in a beer by pushing back on the tap...that results in the "island clumping foam" for me.  I never have had anyone refuse to drink it because of that foam pattern!  That is the ultimate question.  I am quite sure that it isn't a problem, though appearance in a comp might suffer in that instance, if you have a judge that expects the head to last longer...otherwise I say it's pretty normal.

733
I think the outlet for creativity unbound by customer expectations is what I enjoy about this hobby.  I make several simple lagers for those who won't go outside their comfort zone (or who need a gateway to realize that there are great styles they haven't experienced yet), but those are sometimes almost autopilot beers that I get satisfaction from incremental improvement by trying new malts, hops or yeast strains on.  If I had to brew the same beer over and over in a production facility, it would get old pretty quick, though I appreciate the efforts of the pro brewers to replicate so nearly identical beers in successive batches in that setting.  For that I give them credit. 

As for working for myself - I have been a partner in a small group for years, pretty much doing my thing in an area that none of my partners do, so the lack of a safety net is sometimes disconcerting, but you can get used to it and seek outside resources...like this forum represents for my hobby!

734
General Homebrew Discussion / Re: What's in the Tun
« on: April 19, 2014, 04:18:08 AM »
Brewing a Kona Big Wave Golden Ale Clone‏ tomorrow with a friend who is brewing an IPA. It's spring and it's great to be outside!

I had a Kona Big Wave yesterday for the first time - really good ale - almost lager like.  I would love to see a clone recipe, as it had some very interesting esters that I'd describe as a medley of tropical fruit.  I wondered out loud as to whether it was mainly a hop created flavor or was yeast/fermentation created.

735
Yeast and Fermentation / Re: Time before pitching.
« on: April 17, 2014, 04:31:43 AM »
I've gone so far as leaving beers in the kettle on a cold night, wrapping the BK with a trash bag, without any problems. Ideally you want to pitch within 12 hours, but I have gone as long as 18.
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18 would scare the bejeepers out of me, but I am learning to trust the process more these days.  Thankfully even with my lagers I can get to mid 50's with my recirc immersion 50 foot of half inch copper in about 30-40 minutes then get below 50 in a couple hours in the fridge. That's for a 10-12 gallon batch - my standard size.

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