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Messages - AmandaK

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886
Equipment and Software / Re: How much pressure?
« on: June 15, 2013, 06:22:41 AM »
Are you testing with air or water?

Being in construction, I personally know that air tests are death traps. They fail without warning and throw shrapnel everywhere.

If I knew you were doing a pressure test "to impress people" I would stay out of the room. Sadly, most people wouldn't know what was going on and be blissfully unaware that they were in serious danger.

Do not do this.

887
All Grain Brewing / Re: Re: Soapy Flavor in New Zealand Hopped IPA
« on: June 15, 2013, 06:18:15 AM »
I had some soapy issues on my IPA and a smart person here on the 4M suggested addig a small amount of gypsum to the beer glass and it worked at scrubbing out much of the soap character. I now add gypsum to my mash for every IPA. Seems to have fixed the issue.

I wonder it it's the Calcium or Sulfate doing that? Or both?

888
Yeast and Fermentation / Re: WY3724 How long does this take?
« on: June 14, 2013, 12:05:31 PM »
As a note for everyone, I emailed Wyeast and boy did they get back to me promptly!

Quote from: AmandaK
Wyeast 3724. I love this strain but don't like the stalling.

I've heard rumor that you guys have tested pitching it around 80*F and raising it to 90*F. I would think this would give faster results than my usual one month ordeal. (I usually pitch around upper 60s to low 70s, then ramp to 80, then once it stalls it heads to 90 for three weeks.)

Is there any truth to this rumor? If so, did you get the same flavor/aroma profile and what timeline did you see?

Quote from: Wyeast
Hi Amanda,

What we have found here with 3724 is if you start and maintain the fermentation temp at 90oF, the fermentation will progress and complete without stalling.  Anything short of that, temperature wise, will lead to a stuck and slow final fermentation.

Please let me know if you have other questions.

Jess Caudill
Brewer/Microbiologist
Wyeast Laboratories, Inc.

That settles it. I'm doing a 3724/Nelson Sauvin rebrew but pitching at 90*. I hope this goes well!

889
Kegging and Bottling / Re: keg slush
« on: June 14, 2013, 11:10:26 AM »
Why are these beers freezing? Is it a malfunction of the freezer/temp controller? I'm switching from a fridge to a chest freezer and now I'm nervous my beer will freeze some random time...Maybe it's from the keg sitting against the freezer wall? The freezer walls get pretty cold, I could see them partially freezing a keg, maybe.

I wouldn't worry about this. I used to keep my keezer at 33*F with no issues. (Before I had Spiegelau glasses.) Now it's at 38*F and still no problems.

I also keep my lagering chamber at 1*C. Chest freezer. No freezing issues.

890
All Grain Brewing / Re: Soapy Flavor in New Zealand Hopped IPA
« on: June 14, 2013, 11:00:54 AM »

I think I will chalk it up to a combination of hop flavors that don't play well together.


Perhaps it is as simple as that. There is a naturally occurring compound in hops called linalool, if you look at the ingredients in some soaps, it is also there. It could be that you're picking up the compound as soapy because that's where you are used to smelling that compound.

891
Yeast and Fermentation / Re: WY3724 How long does this take?
« on: June 14, 2013, 10:50:47 AM »
I did that exact same schedule on my last Saison... took 4 weeks at 90 to get down to 1.006 from 1.028.

Next time I'm going to start hot around 80 and push it to 90 per some things I've been seeing from Wyeast. Either that or I'm going with WLP565.

BUT. If you let it finish, it will rock your socks off.
+1.  The one I recently made took just over 3 weeks to hit 1.006.  I mashed @ 147 for just over 90 minutes. Otherwise I used roughly the same fermentation schedule.  It's a shame it takes so much longer than 3711, because it makes people avoid it.  I think it makes a MUCH better saison.

Agreed. 3711 doesn't even come close to 3724. If I get a chance to brew another saison this year, I'm going to pitch 3724 at 80 and see what happens as far as timeline and flavor/aroma. If I have any luck remembering, I'll report back here with some results.

For what it's worth, after waiting nearly a month and a half from brew day to drink my last saison (with Nelson Sauvin and 3724) - 5 gallons lasted us two weeks. Amazing stuff.

892
Yeast and Fermentation / Re: WY3724 How long does this take?
« on: June 14, 2013, 07:23:00 AM »
I did that exact same schedule on my last Saison... took 4 weeks at 90 to get down to 1.006 from 1.028.

Next time I'm going to start hot around 80 and push it to 90 per some things I've been seeing from Wyeast. Either that or I'm going with WLP565.

BUT. If you let it finish, it will rock your socks off.

893
Yeast and Fermentation / Re: blonde ale with US-05 tasting like Hefe
« on: June 13, 2013, 01:10:04 PM »
Did you take "few month" old yeast and pitch it directly into wort? Or did you make a starter?

Sounds like stressed out little yeasties to me.

894
The Pub / Good news! Beer bellies are a myth!
« on: June 13, 2013, 12:48:10 PM »
http://newsfeed.time.com/2013/06/13/beer-bellies-are-a-myth/

Haha, jk. Wouldn't that be great though?

895
Events / Re: NHC Streaming?
« on: June 13, 2013, 12:05:18 PM »
Usually the Brewing Network does this.

896
General Homebrew Discussion / Re: Stir Bar Tip
« on: June 13, 2013, 10:19:24 AM »
I feel like the only one without a stir plate...maybe that'll be the next upgrade.

nah, I don't have one either. I don't have flasks either. I use 1 qt mason jars or .5 gallon ones if I need a big starter

I use a 3.5L cookie jar from the Wal-Mart. Cost me $4.88 as opposed to the $25-$30 Pyrex flasks I kept breaking. That this has lasted me nearly a year now!

897
Equipment and Software / Re: I'm ready to trash my kettle
« on: June 13, 2013, 10:17:46 AM »
Honestly, it sounds like you've already made up your mind. But like other posters have said:

- 'calibrated' stick for measuring volumes. I use a very large spoon.
- a partially covered boil or lower heat will reduce evaporation
- you can get weldless plugs, plug it up and drill a new hole. Get a new spigot.

There, you just saved ~$500.

898
General Homebrew Discussion / Re: BJCP Category for Coconut Porter
« on: June 13, 2013, 06:41:57 AM »

Basically we need to find these things before the Final Round.  Asking people to ship 3 more bottles at their own expense and then telling them "sorry, you're not eligible for a medal" is wrong.  (again, IMO)

cheers--
--Michael

Without knowing how the beers taste, how can you do this effectively?

The best beer of the category was kicked before it was opened.  They judged it anyway, but had already declared it ineligible for a medal based solely on the base style being "historical" and thus should be in 23.  My argument was and is that it is silly to kick out a gose because of this and not kick out coconut beers which should be in 21A.  There are gruits listed among the commercial examples in 20A anyway; pretty sure they are just as "historical"

I don't think we should have kicked out anything.

I see what you mean now. But aren't you supposed to consult with the judge director or competition organizer if you feel like a beer was placed in the wrong category? I don't know that this didn't happen, but it seems a bit presumptuous to kick a beer out of contention because a judge (or judges) feel(s) it doesn't fit the guidelines - especially if you haven't even tried it.

899
General Homebrew Discussion / Re: BJCP Category for Coconut Porter
« on: June 13, 2013, 05:55:54 AM »

Basically we need to find these things before the Final Round.  Asking people to ship 3 more bottles at their own expense and then telling them "sorry, you're not eligible for a medal" is wrong.  (again, IMO)

cheers--
--Michael

Without knowing how the beers taste, how can you do this effectively?

900
General Homebrew Discussion / Re: BJCP Category for Coconut Porter
« on: June 13, 2013, 05:32:17 AM »
from this forum a couple years ago...
good enough for me.


21a is the right place.  I'll clarify in the next set of guidelines.  The intent of fruit vs SHV beers is to keep to the culinary interpretation of the ingredient not the botanical one.  If (God help us) you made a tomato beer, it would be entered in 21a not 20.  Coconut tastes more like macadamia nuts and cashews than it does raspberries and cherries.  So it goes in 21.  I thought 'nut' was good enough, but apparently not.  That was the intent, though.

Nice find!

But didn't a coconut stout win Category 20 at last year's NHC? I think until the guidelines get updated we will keep having this question and have no clear answer.

EDIT: Yeah, "Koko's Nut Porter" won Category 20 last year.

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