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Messages - jwhancher

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This might not help you but Wyeast used to release an Old Ale strain that had the brett already blended in and that mix-strain made a great Old Ale,

I loved the results from the Wyeast Old Ale strain so much that I wrote Wyeast and asked them to kindly release it again.  They were nice enough to reply back and told me that when 9097 wasn't available commercially to use 5526 to mimic the result. 

5526 is Lambicus in case anyone didn't want to take the time to Google.

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Yeast and Fermentation / Re: Microscope Purchase
« on: February 02, 2015, 01:29:33 PM »
Hey Mark,


I am building my lab this year. While the scope I bought is far from top quality - it seems adequate for yeast counting, plus the bonus of a built-in camera. It fit well into my budget (I tend to ignore the MSRP)...


http://www.amazon.com/gp/product/B006MX03Q0/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1


Here are some grabs from a hemocytometer... using the built in camera. Not sure of the multiplier on the camera. No documentation came with the scope.

http://accidentalis.com/archives/874  >I can send you some originals if you would like.

Thanks for posting this. I've been wanting to buy a microscope for some time now and didn't know where to start. 

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Other Fermentables / Re: Sauerkraut
« on: November 19, 2014, 01:09:40 PM »
Just saw this thread and thought I would chime in.

I've done sauerkraut plenty of times before and use a food grade 2-gallon bucket with lid and airlock/bubbler. I live in PA and purchased my bucket from Keystone:

http://www.keystonehomebrew.com/shop/2-gallon-bucket-with-drilled-lid.html

It's cheap and works great.  Keeps the bugs & flies away in the warmer months too.

Cheers.

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The Pub / Re: Longshot 2013
« on: November 13, 2013, 09:33:28 AM »
For those still wondering, I received my LongShot scoresheets yesterday.  I think the cover letter from Jim Koch was dated early November so they should be arriving shortly if you haven't gotten yours.

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Ask the Experts / Re: Ask the Experts: Gordon Strong
« on: October 23, 2013, 11:55:38 AM »
Hi Gordon,

As a 3-time Ninkasi winner and the highest ranking BJCP judge, what advice do you have for all those homebrewers looking to go pro?  There's a lot of good homebrew out there these days, but I feel as if a lot of homebrewers are trying to jump in the game before mastering the art and science of the craft.  (Note: business experience is a whole other issue, I'm more curious of your take on the brewing/judging side of things.)

Also, why didn't you ever decide to "take the leap"?

Cheers,
-Jeremy

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The Pub / Re: Longshot 2013
« on: October 18, 2013, 08:40:50 AM »
Thanks, I emailed the address at the Longshot site but still no word.

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The Pub / Re: Longshot 2013
« on: October 17, 2013, 11:34:52 AM »
Hey, just wondering if anyone received scoresheets yet.  I was just at the Longshot website where it says:

“Will scores sheets be returned?”

Yes, score sheets will be sent either via email or USPS, for those who are not Finalists, by September 1, 2013.


I still haven't received mine.

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Classifieds / Re: GABF tix - Saturday Members Only Session
« on: October 06, 2013, 09:45:34 AM »
Tickets are now sold.  Thanks to all those interested.

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Classifieds / GABF tix - Saturday Members Only Session
« on: October 02, 2013, 07:04:19 PM »
I have two (2) tickets to the GABF Saturday afternoon Members Only Session.  Looking to sell both at face value.  Electronic tickets via email/PDF.  If interested, please either send me a private message or email at jwhst16@hotmail.com.

Thanks,
-Jeremy

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General Homebrew Discussion / Hop Slurry Method
« on: February 22, 2013, 10:27:40 AM »
I've been reading "For the Love of Hops" and was intrigued by the section on the "Hop Slurry Method" in the Dry Hopping chapter.  After doing a quick Google search I found a post on this subject here: [http://www.homebrewtalk.com/f13/recirculating-dry-hops-more-aroma-oil-extraction-less-time-390156/]

Has anyone tried this at the homebrew scale?  Couldn't a homebrewer mimic this method by simply agitating their carboy with dry hops every few hours/days?

I was also wondering if anyone has any pics from Stone or New Belgium as I'm trying to visualize what this process/method looks like.  Stan H. mentioned these two breweries employ the hop slurry method.

Any info or thoughts on this is appreciated.  Thanks.

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Ask the Experts / Re: Ask the Experts: Mitch Steele on IPA
« on: October 22, 2012, 09:41:04 AM »
My question for Mitch: What is the suggested length to leave a beer on dry hops?  What is also the maximum length of time (days, weeks, month, etc.) one could dry hop for?  I've heard varying preferences from brewers from anywhere between 4 days to 2 weeks.  Will leaving a beer on dry hops for 3 weeks really make a difference?  Obviously, tasting the beer is one way to tell when to rack off hops, but I wanted to know if there was any set standard to abide by.  (For the record, I haven't bought or read the new IPA book yet - in case this is covered within the book.) 

In addition, what are the deciding factors besides "time" for when to rack off hops: %AA, total hop mass, leaf/pellet/plug form, temperature, etc.?

I wonder if dry hopping is sort of like the old idea of racking your beer off yeast to prevent autolysis and off-flavors from developing.  Similar in vein, will leaving a beer too long on dry hops really give you harsh hop qualities, or is this just a perceived threat that's been passed on from homebrewers over the years?

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