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Messages - erockrph

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Were the tasters asked specifically whether they noted any astringency? That's always been the biggest alleged downside of a fine crush - that you create astringency by shredding the husks.

Regardless, since the majority of tasters preferred the fine crush, I think that validates my practice a bit. I'm wondering how much attenuation played into the taster's preference, however.

All Grain Brewing / Re: Grain mill roller spacing?
« on: November 22, 2015, 08:36:55 PM »
So, from all of the above, it looks like I should set the gap in the 0.030-0.040 inch range and fine tune from there as I get experience with my brew set-up and styles.
+1 - visually inspect your crush as well. My settings on my mill may not give the same results on yours. But that's as good a starting point as any.

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All Grain Brewing / Re: Ever do this...
« on: November 22, 2015, 05:35:24 PM »
I've been meaning to. I have friends in the Worcester area, so I need to see if I can kill 2 birds with one stone sometime.

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All Grain Brewing / Re: Ever do this...
« on: November 22, 2015, 04:40:44 PM »
I'm assuming they ferment then kiln and therefore no organisms. Am I wrong about that?
I was thinking that as well, but you can innoculate a sour using other kilned malts. The question is whether all the bugs are picked up post-kilning, or whether some survive the process and remain viable on the malt.

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All Grain Brewing / Re: Ever do this...
« on: November 22, 2015, 02:42:22 PM »
Interesting. I wonder what organisms are responsible for the fermentation of the malt. I'm also wondering if any are viable for inoculating a kettle sour...

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Commercial Beer Reviews / Re: Christmas Stash
« on: November 22, 2015, 02:11:14 PM »
I have recently come to terms with the fact that I am a beer hoarder. Once I designate a beer to the cellar, I never want to open it, even once it has likely gone well past its prime. I have doppelbocks that are over 10 years old that are well overdue to get consumed and/or dumped. I really should start using Xmas as an excuse...

All Grain Brewing / Re: Ever do this...
« on: November 22, 2015, 02:02:08 PM »
I have never even heard of a "sour" rye malt available.  Might go well in heavy amounts for a sour roggenbier.  Just a thought. 
Indeed. I wonder if there's any other significant flavor contribution from the souring process other than just a simple lactic tartness. A Roggenbier would be a good way to check, or even a rye Berliner.

All Grain Brewing / Re: Grain mill roller spacing?
« on: November 22, 2015, 01:58:09 PM »
I BIAB and have settled on 0.88mm (roughly 0.035"). It works for my setup, and it's easy to set/check my gap with one of the dozens of these I have laying around:

Ingredients / Re: Swaen Malt
« on: November 17, 2015, 06:20:31 PM »
Mine is 45 minutes away and I don't go that way very often anymore so I usually buy online.
Mine is only 20 minutes, but their hours are so inconvenient they might as well be 2 hours away. Thankfully, the hardware store 2 minutes from my house has been expanding their homebrewing supplies section by leaps and bounds. I just need them to carry kegging supplies, bulk unmilled grain, and liquid yeast and I'd be all set.

Ingredients / Re: Swaen Malt
« on: November 17, 2015, 06:18:08 PM »
My LHBS carries it now. They tell me it's very similar in quality and varieties as german avangard malts. (they brew at the store).
Ken, who is your LHBS?

one is label peelers in Kent OH-they  have it. its where I get my avangard.

edit: best prices and sales of all around me. and they are super great and accommodating.
I have done business with them online on occassion, and their sale prices are indeed tough to beat. It must be great to have access to them without needing to pay for shipping.

Kegging and Bottling / Re: New MoreBeer Torpedo Keg Dimensions
« on: November 17, 2015, 06:14:57 PM »
I think they missed the mark on the width.  I can't fit 4 of these where I can fit 5 standard ball locks. I'm sure new brewers will love these, but I'm not going to upgrade of it means fewer taps. Looks like AIH will be getting my money.

Redrew my layout, and I could MAYBE fit 4 kegs where I fit 5. It's hard to say as the lines are basically touching.
I think the real value is the smaller keg sizes. If you can stack them with QD's attached, then that opens up a lot of possibilities. If I had a wad of cash burning a hole in my pocket, then I'd stock up on the smallest size so I could keg my test batches side-by-side rather than bottling.

Yeast and Fermentation / Re: Propagating yeast from a bottle
« on: November 16, 2015, 09:39:23 PM »
Do you think 1.020 is too low for making starters?
I use that for my first step, then go up to the 1.040 range on subsequent steps.

Kegging and Bottling / Re: New modular kegs from Northern Brewer
« on: November 13, 2015, 12:58:21 PM »
You're better off waiting for someone like AiH to run a sale on new kegs and buy multiple kegs in the $80 or less price range.

Like they have going on right now.  I just picked up four 2.5 gallon ones.
Must.... not.... buy.... more.... kegs....

General Homebrew Discussion / Re: Experimental Brewing podcast
« on: November 13, 2015, 12:53:30 PM »
Any idea how to download it for us Android tablet users? I can stream it if I want to burn up all of my data. But the rss link doesnt work. Something about google reader not being able to read it. I have no troubles downloading from Brewing Network or Beersmith...
I thought Google Reader was dead and gone? I use Podkicker on my Android devices and it does a decent job if you're looking for an alternative app.

Yeast and Fermentation / Re: fermenting lager in a keg
« on: November 13, 2015, 12:34:28 PM »
What I do, when I ferment in a keg and harvest, is have my liquid tube bent a tad so it sits off the bottom of the keg a couple inches. This will leave behind a 1/4 to 1/2 gallon, which should be plenty for most beers to leave trub and yeast behind. After the closed transfer is complete, I'll swirl the keg and pour off the yeast into jars. Just sanitize the outside of the keg really well before pouring off into jars.
And Narcout already covered it. All you need is a gas disconnect with a piece of tubing going into a jar of sanitizer for blow off.

You don't want to ferment, say, 4.75 gallons of a Belgian blond in a keg though. It will clog the blow off and you'll have a serious mess on your hands. Ask me how I know this...
You also don't want to make the assumption that a lacto ferment isn't going to produce much CO2 pressure and skip the blowoff/spunding valve. And definitely don't just hook up a tap to the liquid out to take a pH sample in that case. Unless you want to take the sample from your floor/wall/ceiling/pants/etc.

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