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Messages - Alewyfe

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The Pub / Re: My "missionary" work!
« on: March 14, 2013, 10:41:06 PM »

I love sharing the excitement with someone who watches that cereal grain become sweet wort for the first time. I too love my time alone becoming one with my wort, but there's something very satisfying about
being part of birthing a new baby brewer. I have lots of brew children out there.

Yeast and Fermentation / Re: US-05 - pretty amazing stuff
« on: March 14, 2013, 07:48:22 AM »
I use US-05 on my IIPA sometimes, I like the results. Well, I pitched and aerated and I took off for a few days and came back to see that the auto valve on glycol unit failed and left the valve open and had crashed the beer to 45 degrees. And the US-05, while albeit slowly, was steadily fermenting.

Got it ramped up and fermenting away nicely now but pretty amazed that it would ferment at those temps. The yeast was rehydrated (see, Tom ;) ) in about 95 degree water and I'm not exactly sure how long the lag was, but it was fermenting 2 days later at 45 degrees after pitch.

I have purposely fermented US-05 at around 54 degrees with good results before. But shocked to see it chugging along this cold. I seen some lager yeasts that struggle under 48.

Hey Keith, make sure you comment on the finished results. I have some friends who are brewing pro and seem to be having major problems with yeast handling. I suggested they use dry until they get the rest of their operation in order and they have pooh pooh'd the suggestion. I habitually have 04 and 05 on hand for those "just in case" disaster times and it has saved the day on a number of occasions when something unfortunate has happened to my propagated batch. Do I prefer my beers made with the liquid strains? Yes usually. But the differences are sometimes pretty subtle and it can be hard to pick a favorite.

Yeast and Fermentation / Re: Pitching Rate for Pliny the Elder Clone
« on: March 13, 2013, 09:26:34 AM »
I wouldn't bother with a 1 L starter for two vials of yeast. Like Amanda said, with two vials you'll only be under-pitching by ~20% as long as they're fresh. I'd either make a starter from one vial or just pitch two.

+1  2 vials into a liter of starter and your growth factor is negligible. If you don't want to do a starter, 2 vials should get you plenty close.

Ingredients / Re: Water- Chloride concerns
« on: March 12, 2013, 11:28:05 PM »
The chloride ion is not the same one as in disinfectants. Chloride will accentuate roundness and sweetness in the beer. Keep chloride levels under 100ppm. Lower even if you have high sulfate levels or it will start to taste harsh.

Quoted from Bru'n Water's water knowledge sheet by Martin Brungard.  If this is not the water worksheet you are using, check it out. Lots of good information here.

Kegging and Bottling / Re: Took a Yeasty Shower
« on: March 12, 2013, 11:16:40 AM »
Been there, done that and the T shirt still probably has yeast on it. The zen of bottling...become one with your yeast.

I must say 22' is impressive. Would you possibly mind setting up the video before you attempt that again. I really feel I learn better visually. ;)

The Pub / Re: BB King tonight
« on: March 11, 2013, 11:11:00 AM »
Wow. That's disappointing. Someone is doing him wrong. No matter how much you love him, that would leave a bad memory.

Ingredients / Re: Lactate Taste Threshold Experiment
« on: March 11, 2013, 11:01:24 AM »
Thanks for publishing this Kai.  I can be a bit less conservative in my use of acid malt having this data.

All Grain Brewing / Re: Mashing with Rye
« on: March 09, 2013, 04:01:24 PM »
You didn't mention what type of rye you are using. If it's malted or flaked, you don't have to worry about cooking it. If it's unmalted, you'll need to cook it until it stops thickening, then add it to the rest of your mash.

Hmm, sorry about that. I use raw (berries) Rye from the local Amish store. Do you remember aprox.
how long the cooking takes.

It can take about an hour. 1 part rye berries to 4 parts water. Keep stirring periodically or they'll scorch. A double boiler works well for this. Also, soaking overnight will reduce the cooking time as will cooking them in a pressure cooker. They do absorb a lot of water.

All Grain Brewing / Re: Mashing with Rye
« on: March 09, 2013, 12:40:27 PM »
I've never seen flaked rye - interesting, but is it gummy in the mash?

Oh it ever. Like Oatmeal but even more so.

All Grain Brewing / Re: Mashing with Rye
« on: March 09, 2013, 11:09:01 AM »
You didn't mention what type of rye you are using. If it's malted or flaked, you don't have to worry about cooking it. If it's unmalted, you'll need to cook it until it stops thickening, then add it to the rest of your mash.

Equipment and Software / Re: promash vs beersmith vs others
« on: March 08, 2013, 01:32:06 PM »
I hear you. I'm not a big fan of the cloud either but I do appreciate its aspect of mobility. I moved away from recipe calculators to only paper b/c I didn't want to lug a laptop to my brewing area. Now I'm moving back to these tools b/c I can simply use my phone.

You could install a stronger WIFI our use Ethernet over power line to solve the internet access issue. But keeping all the stuff on the laptop also works.


I've considered both of those solutions, but I'm too cheap to spring for anything yet.  I don't have a smartphone, so that option is out.   I brew in a detached garage about 50-60 ft. from the house.  I have an old desktop running Promash  there and my solution at this point is to put recipes on a flash drive and just carry it back and forth from the house to the garage.

Do you have a generator Denny? Or at least a solar calculator? We outlanders neeeeeed to be ready to brew during the Zombie Apocalypse.

Going Pro / Re: Homebrew clubs
« on: March 08, 2013, 01:00:30 PM »
Don't probrewers have their own competitions? It sounds kinda like those weird college guys who still hang out at their high school.


Going Pro / Re: Homebrew clubs
« on: March 08, 2013, 11:36:29 AM »
We currently have 3 professional brewers in our club. I sincerely hope they remain active as I think it brings a lot to the group. By summer there may be a couple more. For our club only competitions, we have decided that anything brewed by anybody, anywhere with a total batch volume of 20 gals or less is acceptable.

We like to encourage as many entries in competitions as possible, and why not let the Pro-B's use the competition to get feedback on their experimental brews?

On the other side of it, we've got members whose home set ups would be the envy of any Pro. Should they be disqualified because they've got more "professional" gear?  Not for this club! We'd rather show them just what can be done with an old blue cooler. :)

Equipment and Software / Re: Hoses....
« on: March 08, 2013, 11:18:50 AM »
I come from where all the children are slightly above average. Red is just spittin' distance across the border
and duct tape actually comes in a variety of colors because the "women" folk use it for everything.
We carry a roll of the stuff in our cosmetic bag since the TSA has banned flying with razors.

Don't mess with me Denny & Beersk

Equipment and Software / Re: Hoses....
« on: March 07, 2013, 09:40:23 PM »
LOL, i will find a creative way to fix my issue and report back!

I'll be pulling for you....we're all in this together ;)

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