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Messages - ynotbrusum

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991
All Grain Brewing / Re: 5 Gal Mash Tun
« on: October 31, 2014, 12:06:31 PM »
Yea, and if you run out of volume for the mash out, decocting is easy as you can just drain off the amount you need rather than having to scoop and measure.

Or you can just skip the mashout.

Except for the rare occasion when I overheat my sparge water, I don't mash out, eitherftp://

992
All Grain Brewing / Re: carmel taste to wee heavy
« on: October 31, 2014, 11:57:26 AM »
I don't get it either. The flavor is there from the get go. What shows up after 8 months sounds more like a little oxidation which can seem like a heavy unpleasant caramel to me. How far down did you reduce the runnings ?

I've never gotten it to last that long, but in cleaning the keg and lines, ithe residue was definitely a bit gooey-er than with a standard Scottish Ale!

993
General Homebrew Discussion / Re: Nov/Dec Zymurgy
« on: October 31, 2014, 11:49:22 AM »
I try to pitch ales and lagers colder and then rise into the zone, but a short period of time when the pitched wort is dropping in temperature slowly a few degrees is probably fine.  If it is held high for a good day or so, I would expect esters and perhaps phenols and at worst some fusels, if it was way high.

994
General Homebrew Discussion / Re: Nov/Dec Zymurgy
« on: October 29, 2014, 04:04:07 AM »
Agreed, Jim on the process they used, but decoction for me has never been a near dry gob - thick, yes, but not near dry.  So there is plenty of liquid to keep it from burning and the boiling allows for the "complex Maillard reactions".  But I found anecdotally the same thing and so I don't bother with a decoction.  A touch of Melanoiden malt gets me where I want to be typically (and even that is omitted most of the time anymore).

With well modified malts, I am not convinced that the protein rest gets anything, so I typically go single infusion or just a step mash rest to get the beta conversion then on to the alpha sweet spot.

995
Mine aren't too fancy:

http://s789.photobucket.com/user/ynotbrusum/media/imagejpg1.jpg.html?sort=3&o=0

http://s789.photobucket.com/user/ynotbrusum/media/imagejpg2.jpg.html?sort=3&o=1


Not sure if the links are right (I don't post pictures often enough to remember how to do it.)

996
I have a few years under my belt so I thought I would just ask - what is your favorite ale and lager recipe?  I have a few and I tend to fall back on my favotites... But rather than starting a debate, I thought I would just ask and see what folks think.

997
Yeast and Fermentation / Re: using the yeast cake
« on: October 22, 2014, 09:37:59 PM »
Well the more I thought about it the more it makes sense. It only adds one step to the process and gives you a bunch of fresh new babies to make beer rather than a cup of old guys.

Yeah, that is my thinking.  I am not saying I have science to back it up, but like Denny says try it and see what works for you.  I find the lagers require a bit more than the ales, but the lagers are starting to support a bit less repitch thanI was doing.  Taste and less esters and phenols are what I am seeing.

998
Ingredients / Re: zinc supplement
« on: October 22, 2014, 09:28:28 PM »
Glad to hear that retirement has its benefits for you, Denny!  I aspire to such a situation!

999
Yeast and Fermentation / Re: using the yeast cake
« on: October 22, 2014, 09:16:22 PM »
When I got into repitching I was using the suggested ml of slury, but it was usually about the consistency of thick yogurt, way more cells than that runny stuff that comes out of a smack pack. Im certain I was way over pitching. My new way will be to save a quart of swirled yeast cake, then do a starter with ~90 mls of runny stuff.

Yeah, for simple ales that is what I am finding to be the best route!

1000
Yeast and Fermentation / Re: Yeast starter time question
« on: October 22, 2014, 09:13:40 PM »
You who are technically inclined, please keep up the debate.  Civil debate among the trained and experienced is what brings us homebrewers closer to the ultimate point of meaningful input.  I appreciate all that has been posted here and I think that your high level debate advances our hobby immensely!  Plus, what a wonderful example of civil discourse.

1001
Yeast and Fermentation / Re: using the yeast cake
« on: October 22, 2014, 08:44:28 PM »
I went to the Mr Malty yeast calculator and just did a repitch of US-05 using about 85ml of yeast measured in a beaker.  The 5 gallon batch took off fine (1 week from harvest from primary) at a 1.050 simple pale ale.  I can't say what the taste profile will be, but it is a significantly smaller repitch than I used previously....

1002
All Grain Brewing / Re: Crushed Grain Shelf Life
« on: October 22, 2014, 08:33:10 PM »
A roller mill is an investment that many brewers are hesitant to make; however, I have yet to meet an all-grain brewer who is not glad he/she did so after the sting of the purchase has faded.  There are several nice mills that can be had for under $150.00 shipped.  If you are patient, you may be able to pick up a used pre-adjusted Schmidling Malt Mill for under $75.00.  Those mills are good for several tons of grain.

And Schmidling also makes an adjustable mill!  I love mine.

1003
Everyone bad mouths Briess 2 row, but I think it is not terrible, just lighter and blander than others.  Great Western is fine, Rahr is okay and I have tried Gambrinus 2 Row with success.  I don't have enough of a trained palate to be able to specify the differences and I have had success with many of these malts.  2 rows just don't seem to be that distinctive to me...maybe I need to do an all 2 row and compare several beers....

But then again, I like Maris Otter for British ales!

1004
General Homebrew Discussion / Re: 1990s beer critic
« on: October 22, 2014, 08:07:30 PM »
Denny - at a penny a book your publisher would not be happy!  But no fear - as soon as your and Drew's book hits, it is a sure best seller.  I am counting down the days dude.  The last book you contibuted to - Craft Beer For The Homebrewer - is my current favorite.  I hope to brew through it over the next few years.  So far my favorite is El Lector - from Cigar City.  I made it twice, since it tasted so well!  Experimental Brewing is going to be great, I am sure. 

As to the OP, I had one of those calendars and use it to this day as scrap paper to write things on the back of the pages.  Helps keep this old guy on track on brew days.

Cheers!

1005
General Homebrew Discussion / Re: Airlock blow out
« on: October 22, 2014, 07:57:14 PM »
Two packs may be overpitching a bit, depending on OG.  Next time use the blowoff tube and check on pitching rate using Mr Malty or similar yeast calculator.  You are probably fine, but keep those temperatures under control.  I love this time of year, because here in Northern IL I can put a heat wrap on my ales and ferment them right in the sweet spot.

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