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Messages - gimmeales

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31
Ingredients / Re: hops for a porter
« on: August 18, 2011, 09:30:05 AM »
Totally depends on how much hop character you want in the Porter - eathier, English-type hops are traditional, but with a style who's bitterness is low and lots of roast malt character, I don't think hop choice makes a huge impact (again depending on your tastes\goals).

I've made Porters (including my currently fermenting one) with Columbus without much hop character coming through at ~25 IBUs - at least nothing that would make some one say: 'Hey, there's high alpha American hops in this!"




32
General Homebrew Discussion / Re: Charlie P.
« on: August 18, 2011, 08:29:02 AM »
I'll also be trying some Clarity Ferm in my next beer (all barley) for some gluten-intolerant and celiac friends of mine.

From my own research, you can stamp a 'gluten-free' label in the US if the gluten content is < 20ppm - producing a beer that is even 10ppm (much less, 5ppm like Charlie did) seems that it could let all but the most sensitive enjoy a quality, all-barley beer.  Another interesting test would be to also fine the beer with gelatin post-fermentation, so getting the benefit of the CF in addition to any other clarification gelatin may provide.  One note - beers brewed with Wheat or Rye are probably still not going to get to the 'gluten free' threshold, however.

One note I found on the homebrewchatter forums, was that a guy brewed an Oatmeal Stout with Clarity-Ferm and said the body was noticeably less-full than he expected.  Seems like (and stands to reason), that CF is not discriminant in what proteins it pulls out of the beer, which would even include body-boosting malts and adjuncts.  I'm curious to hear other's experiences over time with this!

another question just popped into my head:  does CF affect yeast in anyway?  Curious if harvesting yeast for future batches after treated with CF would in anyway be negatively affected?

33
Yeast and Fermentation / Re: Dry yeast (Rehydrated) pitching temps
« on: August 15, 2011, 02:15:18 PM »
Thanks all.  I've not had issues with off or slow fermentations, so I'm assuming I'm fine, but seem to remember attemperating the yeast to the wort's temp (+\- 5F) as being stressed as optimal in a podcast at some point and just started thinking about it more. I'm usually within ~5F of  wort temp with my yeast cream.

I'm with you Denny on low 60's pitching - I like that too, but got me thinking that my neither my dry yeast or liquid starters are that cool at pitching, I'll have to play around with cooling them down and see what transpires..

34
Yeast and Fermentation / Dry yeast (Rehydrated) pitching temps
« on: August 15, 2011, 10:06:58 AM »
Being one who usually hydrates his dry yeast (as it seems slightly preferred by the manufacturers) has raised a question for me when considering the temp of the re-hydrated yeast vs. that of the cooled wort.  Wouldn't pitching the yeast re-hydrated in ~80-ish degree into a wort in the mid-60's shock the yeast pretty good? 

Yeast fare better pitched into warmer wort and the above scenario is quite a difference in the other direction.  Being nervous I'll shock the yeast, I usually let the re-hydrated cream sit at room temp (maybe 30-45 mins) to better atemperate to the temp of the wort, but wondering if there's any other wisdom out there on this scenario? 

Cheers,
-Ryan

35
Going Pro / Re: Brewery Financing for someone with no wealth/collateral
« on: August 10, 2011, 07:31:02 AM »
Some sound, (if somewhat grumpy) advice from someone in the industry here: http://www.soundbrew.com/small.html - despite the at-times discouraging tone, makes some salient points about the amount of effort vs. payoff, both in terms of job satisfaction and cash flow.  The fun parts of brewing (brewing, recipe formulation, experimentation) will lose some of their charms when brewing on a schedule for customers and those 'fun' parts will only be a small percentage of the time you will spend cleaning and maintaining the brewery and running a business.

There is no way around the fact that brewing professionally is extremely capital intensive (and from talking with pro brewers, breweries eat money), and volume-driven, so plan for success and build-in the capacity that will keep your customers happy and keep you from burn out.  Not trying to be a downer at all - I love the passion of American entrepreneurial vision and hope many of the nano-picos do very well and increase the quantity and quality of American beer, but it's a huge challenge.

I've spent the last year or so do fairly extensive research with a partner into opening a brewpub and I can say it's been an ehem, 'sobering' experience to learn all that goes into making our romantic hobby a viable profession.  While it's still a dream of mine (a nearly complete business plan that will continue to be tweaked), it's been put off for awhile down the road when we're better equipped (read lots of $$$$), to enter into it better leveraged and with eyes wide open.



36
General Homebrew Discussion / Re: Home brewing in Canada
« on: August 09, 2011, 09:14:41 AM »
The taxes on alcohlic beverages in Canada are why they cost so much there.

Sadly the death of interesting, characterful beers throughout history.  On one hand, it's great to see how brewers are able to produce full-flavored beers with a minimum of ingredients, but it's a shame that amazing old-timey beers have died out due to taxation.  I feel very fortunate to live where I do, having access to so many great craft beers, and the ability to brew to my own tastes.

37
Beer Recipes / Re: Southern Tier Pumpking Imperial Pumpkin Ale
« on: August 03, 2011, 03:30:12 PM »
Love that beer and would definitely say vanilla is a big flavor component however they are doing it.  I would also guess the pumpkin in the mash adds to the luscious mouthfeel.  For spices, I've also had very good luck with adding a smaller amount to the boil and dry-spicing (with equal amounts, adjusting to you preferences) after fermentation is done.  The aroma contributes as much or more to finished perceived flavors and the nuances of the spices are better preserved post-ferment.

I know we're talking spice blends here, but what also really hits me with that beer is the distinct character of a graham cracker crust.  THAT is what I'd really like to nail down.  Someone awhile back in another forum suggested lightly toasting honey malt in the oven as a small part of the grist - I loved that suggestion, but have yet to try it.  Anyone else think the malt-bill for Pumpking is another defining factor?

38
Equipment and Software / Re: Best propane burner for the money?
« on: July 28, 2011, 02:48:42 PM »
I've tweaked my KAB-4 till I'm blue in the face and have to say I'm underwhelmed.  I'm lucky to get two batches out of a tank of propane.  I knew it'd eat the stuff compared to my little turkey fryer unit, but thought the speed of heating would compensate a bit, no so in my case.

I have to open the vent fully to get a decent even, blue flame, but doesn't seem to be significantly faster to boil that my little 65k btu (10psi) unit.

For safety and efficiency's sake, I will eventually go electric but would love to have the banjo burner at least meet my expectations.




39
All Grain Brewing / Re: ball valuve and thermometer on new kettle
« on: July 28, 2011, 11:32:04 AM »
+1 on that budyy.  I have a thermometer on my boil kettle, and for the life me, I don't know why.  I never use it. 

I wonder if this is a function of the type of chiller and\or kettle used?  With a standard kettle, your average probe-style brewing thermometer has the bracket for mounting on the lip of the kettle - this is rendered useless on a converted keg whose opening doesn't have a vertically-oriented mounting point.  Also, if you have a therminator or other chiller that shows the temperature of wort exiting the kettle, I can see not needing a kettle mounted one, but with an immersion chiller, it's sure nice to quickly glance at that big dial, without having to find your probe, sanitize, insert, and wait for a reading while running through your end-of-brew process.

Having a keggle, I personally can't wait to install a thermometer

40
All Grain Brewing / Re: Saving the Planet, Going Domestic
« on: July 22, 2011, 01:01:14 PM »
Can anyone verify that European malts are actually made with European barley? N. America grows more 2-row than anywhere else. I know Italian pasta is usually made from wheat from the Dakotas. I suspect the same thing happens with malts. Grown here, shipped there, malted there, shipped back here.

In which case the environmental impact of shipping would double, no?   ::)

41
All Grain Brewing / Re: Saving the Planet, Going Domestic
« on: July 22, 2011, 11:13:36 AM »
What are people's experiences with GW's 'Pale Ale Malt' vs. 'Premium 2-row'?  I've only used the latter but have heard the formwe is kilned slightly darker (2-3l), and said to be more like your British Pale malt.  I may try a sack of this on my next malt order.

42
Ingredients / Re: KilnCoffee Malt
« on: July 19, 2011, 09:23:31 AM »
I really like this Malt - somewhat similar to Pale Chocolate, but with perhaps a bit more acrid, fruity roastiness (this is just from chewing the grain raw, side-by-side).  I use 5-6 oz in my big, sticky Old Ale and it adds a nice whisper of roast and deepens the dark ruby color.

I'm brewing a Porter this weekend or next and will augment the Roasted and Chocolate Malts with ~6oz of the Kilned Coffee.  I'm expecting good things.

43
General Homebrew Discussion / Re: How many people use hop bags?
« on: July 18, 2011, 09:05:41 AM »
I use a 5 gallon nylon paint strainer for everything but a FWH addition.  Works great -- minimal mess.

+1 to this - works great - and a fraction of the cost LHBS will charge for an indentical bag with a drawstring at the top.  It's just elastic on the top, so I either tie it off on the handle of my smaller kettle, or now in my bigger keggle, I use a binder clip to hold the bag fast against the side.  Super easy to just open the single bag, dump in the charge, and close it up again.  The large size gives plenty of room for pellets or flowers to swirl around in the wort, and removing one bag of hop mass at the end of boil is super-convenient.

44
Interesting. Well, I'll definitely use it again, so will see where it lands.  Not a lot about this yeast on the internet, but I distinctly remember a thread (on homebrewtalk iirc), where a couple users mentioned the low-attenuation, which ended up as my experience as well.  I hydrated in ~80f water as I do with all Fermentis products, and it was very quick to start, but petered out quickly too.  Even rousing the yeast after a week or so didn't budge the FG.

I suppose I could have measured mash temps wrong and mashed at 158 instead of 148, but don't think that's the case.

Only way to know will be to brew a couple more Belgian-styles in the near future, darn.

45
I think T-58 could do a decent Wit, I'd be concerned with it under attenuation though.  While I read that it could be an under-attenuator, I tried to counter that by recently throwing it at my standard Saison grist and mash schedule (mashed high 140's, cane sugar in the boil, and higher ferment temps - 76-78f), and it still only finished at 1.015.  Distinctly Belgian esters, but lots of pear, honey, and melon character - much more like a Tripel than a Saison, though faint peppery notes emerge as the beer warms.  Main complaint is the heavy mouthfeel for what should be a crisp style.  Good flavor\aroma though, I'll use it again.


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