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Messages - erockrph

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Yeast and Fermentation / Re: safale us-05
« on: December 29, 2015, 10:51:07 PM »
Perhaps I am inpatient.  Never had to wait this long with any yeast in 17 years of brewing.  Pitched rehydrated yeast 8 hours ago.
You've never had to wait 8 hours to see yeast activity? 
I was thinking more like, "You've been brewing for 17 years and you still check your fermentations that early/often?" After my first 2-3 batches, I stopped checking earlier than 2-3 weeks unless it was needed for something like dry hops or temperature adjustment. I've never once had an issue with yeast that was DOA, and I just trust it to do its thing after I pitch.

Yeast and Fermentation / Re: "Shaken, not Stirred" Summary
« on: December 29, 2015, 10:46:49 PM »

You're welcome. The biggest worry I hear is off flavors or dilution by pitching the whole starter.

I'd say:

1.) The off flavor thing seemed to have derived from people pitching a Crap load of Starter wort that was stirred into their beer. This method seems to mitigate that concern.

2.) If you account for the extra volume upfront during recipe creation then dilution shouldn't be an issue. People who complain about that didn't plan well enough.

Good to hear you've had good results Jim.
I'm willing to bet that a lot of the off flavor concerns come from pitching a large starter that was allowed to finish out and had plenty of chance to oxidize since the yeast had finished up and the starter was allowed unfettered access to oxygen. By pitching at high krausen, the yeast are still plenty active and oxygen pickup/oxidation of the starter wort isn't a concern.

Other Fermentables / Re: Cinnamon: boil or not to boil?
« on: December 29, 2015, 11:54:26 AM »
I think cold-extracted cinnamon tends to emphasize the "hotter" flavors, while hot-steeped gives more of the "sweeter" flavors. I liken cold-steeped to Atomic Fireballs and hot-steeped to apple pie or mulled cider. It's not exactly it, but that's the general ballpark to my palate.

Equipment and Software / Surplus electric heating elements
« on: December 29, 2015, 10:33:29 AM »
I saw this today on AS&S while looking for a molecule kit for my son (I had to explain valence electrons to my 5-year old the other day - figured I'd strike while the iron was hot).

This seems like a good fit for a DIY electric brewing system. Thought I'd share for anyone who might be interested:

Beer Recipes / Re: Belgian Dubbel / American Double
« on: December 28, 2015, 01:19:08 PM »
I made my own apple syrup by boiling a gallon of pressed juice down to about a pint of liquid, although you could probably go down a bit further. I was using it to boost the OG on a cider I was brewing. I then proceeded to mop up every drop in the pan with marshmallows. It is addictive stuff, and easy enough to make on your own (although time consuming).

General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: December 28, 2015, 11:30:47 AM »
Brewing a Belgian dubbel today that I plan to "open" ferment (cling wrap over the top of the bucket) and bottle in a couple weeks.
How is cling-wrap going to mimic an open ferment? Or are you going to leave it on loose? I've always been under the impression that free access to oxygen is what makes an open ferment work the way it does.

General Homebrew Discussion / Re: Ah yes, winter brewing
« on: December 28, 2015, 11:28:18 AM »
For some reason this winter has felt like a wet, muggy spring in Philly so far. Think we only had one brutally cold day.
Same here in southern New England. We went for a walk around the neighborhood on Christmas day after dinner, one of us in shorts, and all remarked how it was colder on Halloween when we took the kids trick-or-treating.

Pretty cold today, though, and the first snow is expected tonight.

Commercial Beer Reviews / Guinness Nitro IPA
« on: December 24, 2015, 10:15:03 PM »
I bought a sixer of this out of curiosity, having never tried a hoppy nitro beer before. Now I need to find 5 other curious drinkers, or one person who actually enjoys flat IPA. Nitro just isn't a good vehicle for American hops. Even at just 44 IBU, the bitterness seemed a bit rough against the smooth nitro body. Just a clash from every angle, as far as I'm concerned. Can't recommend this one.

All Grain Brewing / Re: Mill Gap Settings
« on: December 24, 2015, 10:05:14 PM »
I use a 0.88mm guitar pick, which is 0.035"

Sent from my XT1585 using Tapatalk

Kegging and Bottling / Re: 9% ABV, 0% carbonation
« on: December 24, 2015, 10:05:58 AM »
If the bottles are only sitting at 60oF then you need to warm them up to at least 70, even up to 80 is fine. Even with raising the temp a high ABV beer will take more than 4 weeks to carbonate and condition, IME 8-10 week and they should be awesome!

Agreed. 2 weeks is too early to be worried about carbonation. Even normal-gravity beers take 3-4 weeks at that temp to hit your desired carbonation level.

Also, thanks for going to the bar before the crowd gets fired up. Way less distracting.

I appreciate that comment, Jim.  we want to use that pub ambiance, but I struggle with how loud to make it.  It's lower this time than usual and it sounds like I got it right.
I agree. I didn't find it distracting this time around. It wasn't necessarily bad before, but it took a bit of effort to tune it out.

All Things Food / Re: Growing food - The Garden Thread
« on: December 24, 2015, 09:47:44 AM »
That's a real drag, Euge. Drip irrigation and some black mulch would help a lot with pests and water needs.

My cover crops on the field are still growing as we haven't had a sustained frost yet. Which is great cause that hairy vetch is putting in a ton of nitrogen, and the oilseed radishes must be four or more feet long at this point. I find this super spooky though. It will be 60 F outside tomorrow.

We finally got our tractor and attachments last week though. It only took four months after ordering, but I am going to have fun come spring.
Do you till under the vetch? I planted some a few years ago in a spot where I wanted to expand my garden. It didn't work (I have really sandy soil and it did poorly), but what was able to grow has started spreading a bit. I wouldn't quite call it a weed at this point, but does seem a bit invasive.

Looks like you should expect to have roughly 40% of your alcohol remaining after 15 minutes per the chart on this page:

General Homebrew Discussion / Re: Rubbing Alcohol Off Flavor
« on: December 24, 2015, 08:57:30 AM »
Eric, I based the 10 minute mark off my typical practices. I have an in-line oxygenator and it typically takes about 10 minutes to complete the chilling and transfer. To calm your fear of over-oxygenation in my system, I can say that I get about 15 to 20, 5-gal batches per red cylinder of O2. So I am trickling oxygen into the in-line oxygenator. Those using up one of those tanks in a lot fewer batches should rethink their procedures.
Wow. Ten minutes is a lot longer than I've heard suggested by most proponents of pure oxygen. I usually hear times in the 30-60 second range.

Personally, I have no fear of over-oxygenation in your system. I have about as much faith in the claims of over-oxygenation as I do in hot-side aeration. I'm sure there may be a specific set of circumstances where it may cause an issue, but I have a hard time believing that it is common enough where I need to be concerned about it in my normal practices.

General Homebrew Discussion / Re: Rubbing Alcohol Off Flavor
« on: December 24, 2015, 06:58:25 AM »
Dave Logsdon has said that its (paraphrasing) virtually impossible to over oxygenate. I tend to lean more that way than Zainasheff's presumption of why a friends beer seemed fusel. I remember the episode. Its a draw back of these info sources like podcasts. Its Jamil, so everything said is fact. Well, some of it is and some is just them discussing possibilities. I took him to be postulating on why a buddy's beer seemed to be a little hot and he thought the o2 amount the guy used seemed high. Well, could be. But maybe not. In the same discussion, Palmer mused that perhaps too much oxygen would be placing yeast cells in a pure oxygen environment till they died, but short of that the extra o2 is going to dissipate before the yeast have time to do anything about it.

Besides, does it even make sense? When do yeast uptake o2? What are they doing at that time? What are fusels? When are yeast making that? The extra o2 is long gone before alcohol is produced, seems to me anyway.

I think that there's a narrow band of not enough oxygen, then a wider band of what could be considered enough oxygen to work, maybe in that wider band there is a precise point we could call optimum, but that point probably moves around depending on wort composition and yeast strain. My money is on the bet that harmful over oxygenation is probably hard to accomplish without pressure and time.
I've had similar suspicions myself, Jim. Now that I have a dedicated fermentation keg, I may have to experiment with this some time. This also leads me to wonder if the alleged benefits to fermenting under pressure are primarily because the initial oxygenation isn't lost to the atmosphere before the yeast can get to it.

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