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Messages - Alewyfe

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1
Yeast and Fermentation / Re: Another Starter Question
« on: April 16, 2014, 10:37:50 AM »
Overworked, lazy or contrary....who knows. We experienced the same thing here until our club came into being, local brewers started getting good information and went shopping armed with that knowledge. The LHBS have had to up their game. They've increased refrigerated storage, increased their inventory and are listening. The two local stores are also members and now support our club. There is strength in numbers Frank. Join that local homebrew club. Discuss this issue. Make it clear you want to do business locally, but won't hesitate to go elsewhere if they can not provide the goods or the expertise you expect.

2
General Homebrew Discussion / Re: How did the brew weekend go?!
« on: April 07, 2014, 10:48:01 AM »
Kegged a Kiwanda inspired Cream Ale, aroma is spot-on. I'll carb up a sample this evening and see how it stands up to the original. Checked up on a Maudite inspired BDSA that is coming along nicely.

Im a Kiwanda CA fan. I like their Scotty too.

+1 and Silverspot IPA...I just love the Pelican. Any beer tastes better in a setting like that too. Sand between your toes and sunset over the haystack rocks. Road trip anyone?

3
General Homebrew Discussion / Re: How did the brew weekend go?!
« on: April 07, 2014, 10:23:40 AM »
Brewed a Summit Ale clone out of an old BYO mag for a donation to our upcoming Habitat for Humanity Brewhaha Brewfest in May at which our very own Denny Conn will be a featured speaker.

Every batch, I seem to make some kind of adjustment to my brew set up which necessitates cutting hoses, changing connectors and generally using up enough time to make brew day really long. Yesterday was no exception. I started early but didn't finish until just before dark. Hopefully I'm done with that and next brew day will finish before I'm ready for bed. Yeast was another issue.  I pulled a 2nd gen. sample of 1275 out of the fridge from September, and though it took off great it took a lot of time and  3.5l starter to get the cell count up. That stuff is sure a great top cropper....also a bathroom counter cropper if you overfill the flask.
 
Results will not be in for a few weeks of course, but the session went great otherwise. Highest mash efficiency numbers to date and mash temp spot on. That kind of makes all the ditzing around worthwhile.


4
Yeast and Fermentation / Re: Dry hopping
« on: April 04, 2014, 11:09:53 AM »
Quote:When dry hopping in a keg, does the keg essentially act as a secondary fermenter until the hops are removed and CO2 is added? Just want to make sure I am understanding that right.

No, your keg is not acting as a secondary. It would be your brite or serving vessel. The beer is left to completely ferment in the primary...all the way through a diacetyl rest if necessary. Then it's cooled to drop the yeast out of suspension and the clear beer is racked into the keg. Now you dry hop. (I usually do so under a little pressure to seal the top and also vent any Oxygen that may have been introduced with the hops bag.) Then do your normal carbonating pressure after the hops have been pulled and the keg purged one more time. (Be judicious here, you do not want to blow out all the lovely hops aroma you've just captured)

5
Yeast and Fermentation / Re: Dry hopping
« on: April 04, 2014, 10:08:27 AM »
I believe the more recent consensus is that it's most effective to dry hop after removing the beer from the yeast cake. My understanding is that any yeast left in suspension will bind with the hops compounds and pull them out of solution as it drops out.  I rarely secondary, so my procedure is to keg, then dry hop in the keg with enough pressure to seal. I pull the dry hops after the appropriate time and then carbonate the keg to desired pressure. If you bottle, of course that would necessitate a secondary.

IIRC, there is also some change in flavor of the hops addition when there is yeast present. Again, some chemical reaction that I don't understand, but have read about. Others may be able to shed more light on this.

6
Ingredients / Re: Favorite Bittering hop for AIPA
« on: April 01, 2014, 11:08:07 AM »
Yup, I use Nugget too. I have been using a lot of Galena and like it. The thing is, all the hops on that list would work given the right time:amount and that is what keeps brewing so much fun....the permutations are endless.

7
Equipment and Software / Re: Plate chiller clogging as it cools
« on: March 25, 2014, 07:55:06 PM »
You can use a filter or a hop back before the chiller to remove trub and hop debris. I was having trouble so I plumbed to bypass the chiller until I'm actually ready to run to the fermenters. Now my procedure is to bring a small amount of water in the HLT to boiling and run through the chiller to sanitize. Then I bypass the chiller for any recirculation until I actually want to chill. It's easy to add what ever amount of cool water I need to get the HLT to strike temp. Use one of the strike temp calculators, but set the grain amount to zero and you can figure out how much of whatever temp cool water you're going to need.

8
General Homebrew Discussion / Re: Introduction
« on: March 24, 2014, 06:32:49 PM »
Lot's of good hobbies, a good wife and you made it to the AHA forum. You are a man whom good fortune smiles upon ;) Welcome. 

9
General Homebrew Discussion / Re: Inspire me.
« on: March 17, 2014, 09:26:08 PM »
Find a brew buddy. Someone who wants to learn, or someone who can help you and you guys can brew and split batches. Brewing with a friend is always fun and it will be easier on your back.

Close your eyes...think about the lovely smell of those mashing grains and boiling wort. You're weighing out the hops. Rub 'em in your hands and just take a deep wiff. Mmmmmmm........Beer.

You've got the winter sad syndrome and only making beer can cure you.

10
All Things Food / Re: Corned Beef
« on: March 12, 2014, 10:14:54 AM »
Anyone ever smoke their corned beef? Oh, my, my, my! A friend has a Traeger and the first time they prepared corned beef for our brew club the whole group went into silent ecstasy. I've managed to duplicate it in my cheap smoker. I start it in a 200F smoker for a couple hours or so, naked, (not me, the corned beef) toward the last, paint it with a fruity BBQ sauce, (raspberry chipotle mango orange habanero mash up)  then wrap in foil and finish in a slow oven until it's as tender as you want. Seriously doubt I'll ever go back to traditional way of cooking it.

BTW, if you don't know it...while your corned beef is still a bit warm, wrap it VERY tightly in cling wrap and refrigerate. When you take it out, it's a nice solid block of meat that you can slice paper thin deli style for sandwiches.

11
Equipment and Software / Re: Stainless Steel Hop Flter
« on: March 12, 2014, 10:02:46 AM »
I'm getting better hop utilization with the screen than with hop bags. Next brew day (Sunday) I will measure the temp in the column and see where it's at. When I ordered mine, I ordered it larger so it would fit closer to the bottom of my kettle assuming boiling action and convection action would likely be greater. I recirculate into the filter and have not experienced the kettle level drop that Blatz did. I use pretty much only pellet hops, so I still get a lot of debris in the kettle, but every bit strained out at any point helps. I use a pump and really like not having to clamp off boiling hot hop bags on the side of the kettle to keep them being sucked against the kettle outlet too.

12
Beer Recipes / Re: Ordinary bitter carbonation
« on: March 08, 2014, 10:29:15 AM »
If you have a shutoff valve for each keg you can just turn the one to the bitter off once you get close to your desired carbonation level. Open it up occasionally to keep enough pressure to pour and it will creep up in carbonation very slowly.

I do what Troy suggests all the time. Got one in the keezer as I write this. A highly carb'd bitter is just not as enjoyable. The carbonation ruins the malt to bittering hops taste experience.

13
The Pub / Re: I'm back, I hope
« on: March 07, 2014, 10:19:36 AM »
Welcome back.  Have you seen Carl?

My guess he was hit on the head with a coconut or eaten by a shark.

Welcome back Tom.

Anyone else feeling oddly comfortable with your chosen habitat lately? 

Ah...Moi!

Good to see your cute little beard back in the avatars Tom. How's the pub brewing going?

14
General Homebrew Discussion / Re: Bias in BJCP judging?
« on: March 06, 2014, 01:45:33 PM »
Great Stuff! Thanks a million Jimmy.

15
General Homebrew Discussion / Re: Bias in BJCP judging?
« on: March 06, 2014, 12:04:50 PM »
I'm currently in a taste exam study group and this thread has morphed into one providing some very useful information. Keep it coming. That little back and forth on the proper descriptors for the grape flavor was perfect. The link to the judging guide and acetaldehyde also invaluable.
Thanks!

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