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Messages - ynotbrusum

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991
I haven't factored Campden tablets into the chemical mix, since I use RO, but how would one account for a tablet in the mash under the Brunwater spreadsheet.  I am sensitive to water being chemically balanced and fear any changes, unless they are justified.  Longer storage life is not an issue with my friends.

992
General Homebrew Discussion / Re: continental vs domestic malt flavors
« on: March 26, 2015, 07:26:01 PM »
Around here, too!

993
General Homebrew Discussion / Re: continental vs domestic malt flavors
« on: March 26, 2015, 11:48:50 AM »
Beersk - glad you nailed that sought after flavor.  I found it this past fall with Weyermann and Avengard both, so I attribute it to the yeast hitting its stride (3-4 generations and beyond).  I will be ramping up 2 10 gallon BoPils batches brewed last weekend (using the Brulosopher technique) starting tonight.  Used Czech 802 on this and hoping for something toward PU.


994
All Grain Brewing / Re: Decoction - The Toast Test
« on: March 26, 2015, 05:13:45 AM »
When I have decocted, there is always some moisture present (enough to avoid scorching with a medium heat to raise the mass to a boil relatively easily but not rapidly).  And as the temperature rises, the mass becomes more easily stirred, which I take to mean that moisture is being released as perhaps cell walls are breaking down, but I have nothing conclusive on that. 

An acquaintance with a German brewing background says that Helles and Maibock require a decoction to achieve the complexity of the malt flavor (avoids one dimensional flavor profile), but bocks are permissible to be decocted or even double decocted to enhance the malt complexity and bread like flavor as are Dunkel styles.  Newer malts are modified sufficiently to mash without temperature steps, but decocting to raise the mash temp at the end achieves both aims of the step mash and decoction malt effect.  He favors a protein rest despite the evidence that it is not necessary, suggesting that it still has a subtle effect on the Helles and Maibock flavor profile.  So, I guess reasonable minds can differ on this one.

995
Glad to see some older names back.  - new photo Euge?

996
General Homebrew Discussion / Re: Evaporation Rate
« on: March 25, 2015, 07:30:35 PM »
Not so sure on this one, guys.  At what boil rate are you ridding Pils malt of its SMM?  I tend to push the pilsners pretty hard for at least a goodly portion of a 90 minute boil.  No science behind this, just what I had always heard and the results have been favorable.  I guess it's time to call the Brulosopher....

997
General Homebrew Discussion / Re: Trub vs. No Trub
« on: March 25, 2015, 07:16:44 PM »
Never really worried too much, but I do have a false bottom on my main brew kettle and a side pick up tube on my second boil kettle.  So maybe my argument that I did that to keep the hops out was only partly true (I harvest my yeast, so that was my original conscious thought)....

998
General Homebrew Discussion / Re: Clear Beer!
« on: March 25, 2015, 06:57:04 PM »
I am enjoying an almost disgustingly non-clear (by comparison) RIPA at the moment, but flavor wise - spot on what I had hoped - used Nelson Sauvon hops

999
General Homebrew Discussion / Re: Flame Out vs Steeping
« on: March 25, 2015, 06:52:54 PM »
Had to try it.  On a Saaz based BoPils, so maybe the restrained fermentation will retain some of it.

1000
General Homebrew Discussion / Re: Flame Out vs Steeping
« on: March 24, 2015, 11:51:54 AM »
Not to steal the thread, but has anyone tried adding hops to the boil kettle after fully immersion chilling to run-off/pitch type temperatures?  I.e., doing a chilled hop stand? 

Just wondering if you get some dry hopped quality or will all the potential aromas get scrubbed out during subsequent primary fermentation?

1001
My propane company says that the most that they can let me drive home with is 60 lbs total.  I don't know if it is a law or regulation or their own safety standard but I have made 2 trips before....hence the need to rotate the supply correctly!

1002
General Homebrew Discussion / Re: Batch Size with New Recipes
« on: March 23, 2015, 11:56:56 AM »
Someday I will scale down to smaller batches, but I have been on a lager kick for a few years now - making 10 gallon batches that meet their demise pretty quickly by friends and family, who occasionally drop off a sack of grain or some yeast or other ingredients to offset my costs a bit. 

My ales are often 5 gallon batches, so if the lager crowd doesn't drink it, I have less to gift away or consume.  I have a few folks that I brew for on a semi annual basis that like beers that I don't typically brew for myself, so that keeps me busy with requests for a case or two of a special brew for them, but usually five gallons and bottling half off the keg/drinking the rest from the keg. 

A couple weeks ago a friend and I made a fifteen gallon 2 Hearted clone for an April wedding he will be attending.  I have 2 weddings and a neighbor's graduation party to brew for next year (pretty early requests, admittedly).  I enjoy the process, so for me there is no better way to spend a weekend morning.  Smaller batches would be done more quickly, so if I were rushed, I could see the smaller batch size from that perspective.  I get no greater enjoyment than having a first timer to homebrew declare that he or she just had the best beer that they have ever tasted (whether they mean it or not)....

1003
I went with three 20's and a 40.  I get them filled two at a time and can be assured of brewing and grilling at all times, but way back when I swapped out the grill tank on a pretty regular basis to salvage the brew day.  Hopefully your hop schedule worked all right.  I think for all but Pilsner malts you can get away with a shorter boil, if you use a first wort hop/hop stand or whirlpool hopping as the only additions.

1004
All Grain Brewing / Re: Brewing today; Project Grape Ape is live
« on: March 22, 2015, 11:35:44 AM »
I use ice in the winter when I can set a bucket out overnight - to save water overall and avoid icy drive and walks.  I am blessed with year round low 50's well water, so summer chilling is only complicated by the wort sitting at  ambient temps above pitching until I can get it into the fermentation chamber for those last few degrees.  But I am contemplating using both a whirlpool immersion chiller with a second counter flow chiller using iced water to see if I can get it into the 40's quickly....

1005
Two sets of BoPils  (10 gals per) - first one all Saaz the second one US Magnum FWH, then Saaz same as the first.  Pretty equal IBU's , so I want to see the difference , if any.

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