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Messages - ynotbrusum

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721
General Homebrew Discussion / Re: NOOOOO - NHC disaster
« on: May 11, 2015, 10:52:03 AM »
That tops any leaking keg problems I have encountered, and I have had several heartbreaks on this front from leaking kegs.  Now I check just about everything - repeatedly (OCD-like at this point).  Leaks can happen despite all best efforts.  I feel your pain - almost, but not quite as much as you do.

722
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: May 10, 2015, 06:56:47 PM »
Decided to use the shiny new 2015 guidelines for this one (although they really didn't change much for this style other than category).

Brewer: Jerry Hodge (ynotbrusum)
Beer: Dry Stout
Style: Irish Stout (15B - 2015 Guidelines)

Bottle Inspection:  Mr. Beer 0.5L, no sediment   

Aroma: Moderate coffee with low chocolate.  Very low dark fruit (cherry).  No diacetyl or hop aroma detected.  A hint of vanilla as it warms more. 10/12

Appearance: Black with slight ruby tint at the edges.  Practically opaque with a one finger tan head with moderate retention.  Lots of fine bubbles with creamy lacing. 3/3

Flavor: Moderate dark roast coffee with just the right touch of roasty bitterness to balance the very faint chocolatey sweetness.  Moderate-low dark bread crust mid-palate.  No hop flavor to speak of.  Well balanced with a roasty finish that lingers only a second. 17/20

Mouthfeel: Medium-full bodied with moderate carbonation (higher in the mouthfeel than appearance).  Lightly dry in the finish but not astringent.  No diacetyl slickness.  Only the barest hint of alcohol warmth. 5/5

Overall Impression: Excellent beer! I think it maybe lost a touch of carbonation in transit since the head wasn't quite as thick as I would have liked, but I expect the transportation of the PET bottles probably has everything to do with that. 8/10


Total Score: 43/50



Thanks for the comments and I am glad you liked the stout.  I was out of town the last few days, so I will be getting to the judging of the beers I received later this week from Cascadesrunner!

723
Yeast and Fermentation / Re: Pitching yeast with no energy reserves
« on: May 06, 2015, 04:26:55 AM »
You are probably right but 18 hours is not a really long lag time to me.  Did you use a yeast calculator like Mr Malty?  After 6 days I would consider the harvested yeast to be pretty fresh, unless harvested from a primary that had sat for a long time...

724
I have an early June Tasting Exam, so I will hold off reviewing the 2015 Style Guidelines until after that...then dig in for the comps that start using them this year and next.

725
Yeast and Fermentation / Re: Just say "no" to yeast rinsing
« on: May 05, 2015, 11:19:03 AM »
Not to sidetrack the thread but if I were to use the bottom cropping methods outlined by S. cerevisiae on the first page (paragraph 4, I believe) would the "thin slurry," i.e., 1 billion/mL setting on something like Mrmalty.com give me a decent estimate in terms of starter requirements (if not pitching immediately)?

I've heard that most of the calculators out there give slightly (if not grossly) over-shot number in terms of what needs to be pitched and that the numbers get a bit fuzzy anyway due to a lot of factors that can't be accounted for by a few inputs on an online calculator. In that vein, can there be a point at which you've pitched too much yeast? Ridesalot above stated pitching a full liter of solid yeast - good lord!

We almost lost your inquiry in the rush to discuss other stuff above.  I'm no scientist, nor have I played one on TV, but I would use a relatively thin slurry setting on Mr. malty, doing what Mark describes (a quart or so of beer left to swirl up the slurry).  Too much yeast? Yes, it seemed to create a bit of a flabby beer - not all of the qualities that come from a pitch that allows the yeast to go through its full cycle - kind of stressing it by not allowing as much reproduction as would be the case with a lesser, but adequate pitch.  I had that result with a very large pitch in a pretty modest lager wort.  You could drink it, but it was pretty much lifeless.

726
The online seminra will never be able to get across what happens in real time....especially for Drew and me.

At Grand Rapids it was the best way to start a Saturday morning...plus all of these guys are genuinely approachable and they didn't seemed creeped out by the beer geek attention they were getting!  Maybe they really are just like the rest of us.

If you can go, you should go.  They may have limited conference tickets, rather than the whole shebang, but if it were me, I would opt for the whole shebang.  Plus you can get some great feedback from knowledgable Brewers, if you bring some homebrew.

727
Yeast and Fermentation / Re: Just say "no" to yeast rinsing
« on: May 05, 2015, 05:07:19 AM »
Wow, that's a lot of personal attacks over someone posting something contrary to your opinion.

Please don't take the response as a personal attack.  All views are welcome here, but Mark started the thread to assert why yeast rinsing at the homebrew level is not the preferred route, typically.  Since slurry use by direct repitch is so widespread, many of us here follow that approach.  Through purely anecdotal evidence, admittedly, following the Denny Conn approach of trying it for yourself and seeing what works best, I simply time my beers to have viable repitch yeast handy from one batch to the next and it has worked great.  The greatest number of clean, non-mutated re-pitches for me was in excess of 20.  By then, I figured I had stretched my luck and went to a new lab pitch from White Labs.  I have stored several months and re-propagated without problems, but frankly I get my money's worth out of a batch if I use it 4-5 times.  Also, I rarely make starters any more, opting for small batches that I step up until I get to my desired and typical batch (10 gallons for me).

One thing is for sure - YMMV, so try different things and see what works best for you.


Oh and one further thing to note: Mark uses amateur as a distinction from professional Brewers who brew for a living and likely have lab support to some degree.  He is not using it in any pejorative  sense.

728
Grain debris as you call it can result in tannin extraction through the boil.  If the grain debris is husks.  If it is merely fine particulate (like flour) from the crush being too fine, you are probably ok.  It sounds like the latter based on the stuck sparge you encountered.  FWIW check out

http://dennybrew.com

For batch sparring explanations.  Denny stirs before runoff and then vorlaufs each time he runs off.

729
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: May 04, 2015, 08:28:11 PM »
I just got my package today from Cascades Runner!  Drew - let me know what category the 1469 capped beer (assuming a British ale of some sort) is and the Grand Teton capped beer is - the saison is pretty obvious.  You can PM me or reply on the thread.  I seem to have lost the email or PM that you previously sent me.

I am heading out of town Wednesday after work and returning Sunday, so I will try to get a review out on one of the beers before I leave town, if possible.  Which one should go first, if that matters to you....


730
All Grain Brewing / Re: Dry hop vs post boil
« on: May 03, 2015, 09:15:47 PM »
Cool, Jim.  Let us know what the gurus say.

731
All Grain Brewing / Re: Dry hop vs post boil
« on: May 03, 2015, 09:00:49 PM »
So after boiling pils wort for 90 minutes there IS smm still available but you'll be fine as long as you don't cover it? Or there is NOT smm so covered or not you're fine either way?

I just think you risk DMS at any point with Pils malt if you cover fully...some thing less will probably be okay, but I fear a complete cover on hot wort.

732
General Homebrew Discussion / Re: Pics of recent brews?
« on: May 03, 2015, 08:50:05 PM »
Wow , Jim.  Just watch for that light struck concerns. Just kidding. Super looking beer.

733
General Homebrew Discussion / Re: Pics of recent brews?
« on: May 03, 2015, 07:50:50 AM »
My recent Bo Pils:


734
Yeast and Fermentation / Re: 2 or 3 Packs Dry Yeast for Lager
« on: May 01, 2015, 01:29:08 PM »
The way I look at it is this...

Increase the pitch rate or the temp(personally I would do temp). 2 packs would be fine at 53ish(but not below). FWIW, YMMV, and all the other disclaimers.

You have to try pretty hard to over pitch a lager and I can guarantee you, you will never over pitch on the yeasts first fermentation. If your lager yeasts are not chewing though ~12 gravity points per day, you did not pitch enough yeast. For this beer in question, I would be at FG (1.010ish) 4 days from brewday.

Cheers, and good luck!

But don't make the mistake of racking it just because it hit terminal gravity in those 4 or 5 days!  Let the yeast do some cleanup on a lager.  See the Brulosopher lager schedule for the short turn lager technique. You can go grain to glass in 24 days. It really works.

735
Yeast and Fermentation / Re: Transition from primary to secondary
« on: May 01, 2015, 01:25:55 PM »
Secondary is a term that should rarely be used in my opinion.  Unfortunately recipes continue to suggest it (to sell extra carboys?).  Secondary fermentation is generally inaccurate, unless you are adding a medium that will ferment or perhaps a different agent that will do its things, such as adding brett after primary to finish a Belgian really dry.  Otherwise transferring to secondary just means racking beer off the yeast cake.

Most guys here agree on this, but there are those few who continue to tout the benefits of clarifying in a second vessel....YMMV, of course.

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