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Messages - mpietropaoli

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Equipment and Software / Thermometers
« on: November 08, 2012, 07:32:18 PM »
My view on thermometers:  you can spend a ton of dough over a bunch of time I a bunch of junk that clutters up your house, drives your wife crazy for cluttring up the house, DRIVES YOU crazy because they never agree....or you could spend the same amount in one shot, skip all the other nonsense, and buy a thermapen that will give you accurate temps for years on mashs and standing rib roasts. 

Beer Recipes / American Saison
« on: November 08, 2012, 07:18:53 PM »
Make sure to post back on how this comes out.  Looks really interesting!  I've used wlp566 a lot, but saison buffs hate on it.  Heard good things about 3711.

Other Fermentables / Cranberry cider help
« on: November 08, 2012, 07:14:44 PM »
I would recommend putting the purée ina paint bag as well.  Much easier to remove the bag of pulp from the liquid than remove the liquid from the pulp :-)

All Grain Brewing / BIAB efficiency
« on: November 08, 2012, 07:12:12 PM »
75-80% squeezing the bag and a single batch sparge.

Beer Recipes / Amber recipe with leftover specialty grains ?
« on: November 04, 2012, 09:56:55 AM »
I'd go with w coast ale.  Just did an experiment using British ale yeast in am ipas, and while they are good, the Brit ale yeast gives a weird tart character in hop-forward beers.  Recipe looks great, good luck!

Beer Recipes / Saison de Noel
« on: November 02, 2012, 05:22:41 AM »
U don't like wlp 566?

I'll chime in here.. i'm not a fan of 566 at all.

Because?  I've only ever used that and DuPont, the latter of which may have good flavors, but process-wise it was a Disaster for me.

Bottles about 2.5 weeks ago

Ok I have been brewing for almost 3 years and have had MAJOR improvements in my process and my beer, and have won a few comps.  Added temp control, adequate/healthy yeast pitches from starters, and nice long primary ferments.  I recently started kegging occasionally (only occasionally because I live in the city and don’t have room for a dedicated serving fridge) and noticed something.
I kegged my first lager, an Oktoberfest fermented @ 50 degrees (~3 weeks), lagered at 35 degrees for 4 weeks, but also bottled/primed about a gallon of it and allowed for natural carbonation in the bottle (still doing this with the majority of my brews, again given the absence of a serving fridge and using my spare fridge for a ferment chamber)
The O fest tasted GREAT out of the keg.  A touch caramelly (maybe too much Vienna), but otherwise, great aroma, rich malt character, and clean/dry finish.  I grabbed a 22oz  bottle of the bottle-conditioned O-fest to take to my brothers house, which we had with a steak last night.  The bottle conditioned version had a slight cidery/astringent/sherry ‘edge’ in the aroma (not so much in the taste).  My brother couldn’t pick it up, but perhaps because I was expecting the beer I had out of the keg, I definitely caught something weird an unpleasant that I have noticed in other beers I’ve made, particularly those that are bottle-conditioned.
There is an off-chance I poured some yeast in the glass.  There is also an off chance my bottles were not GLEAMINGLY clean (typically, I triple/quad rinse HEAVILY after emptying a bottle and store them uncapped prior to sanitizing only before re-use…I know it’s a bit of a dice roll, but I feel like I am dislodging any gunk, then rinsing away anything else with my ‘after-use’ cleaning of bottles).
My question is, has anyone ever experienced off-flavors from the priming sugar itself (I use corn sugar dissolved in boiling water), or conducted a side-by-side to taste a kegged beer vs. a bottle-conditioned beer?  Usually, I will add the cooled simple syrup ON TOP of the racked beer prior to filling bottles, trying to minimize splashing.  I do this because I want to know my exact volume to properly measure priming sugar weight (sans trub).  Also, I am somewhat lax in CLEANING bottling wands, racking canes, hosing, etc., but typically soak in sanitizer for 30 minutes or so prior to use.  I know, I know, you can’t sanitize a turd and all that.
So it is likely there is an issue for me at packaging, and I need to discipline myself to clean AND sanitize everything.
Sorry for the long post, but just trying to pinpoint this and see if anyone else has had bottle-conditioning issues.

General Homebrew Discussion / Passed my bjcp online entrance!
« on: October 30, 2012, 07:39:49 PM »
Was originally planning on taking it and failing just to get some recon on the exam, but I guess since i read ray Daniels in the bathroom at work and listen to jamil on the way to work, I could futz my way through the questions!  Hopefully taking the tasting portion in feb, any pointers appreciated!

Yeast and Fermentation / Re: Wyeast 3711 French Saison
« on: October 30, 2012, 04:07:14 PM »
WLP 566.  Attenuates well and doesn't have the stalled fermentation issue of WLP 565 (Dupont).  I did a BGSA/Saison blend last year that went from the 1.10 range down to about 1.008 with it.  Have heard good things about wy3711 though. 

All Grain Brewing / Re: Too much caramunich, doh!
« on: October 28, 2012, 11:38:05 AM »
I may actually enter this.  Excellent saisony/orange/corainder nose, nice tartness from the pureed cranberries.  Was thinking i may need to add extract as well, but I don't think so.  Gorgeous color too.

Yeast and Fermentation / Post a pic of your Pellicle!
« on: October 27, 2012, 06:34:35 PM »
Terrifying.  Simply terrifying.  Like the series premiere of the walking dead.  Terrifying I a way that I love.

All Grain Brewing / Too much caramunich, doh!
« on: October 27, 2012, 06:32:04 PM »
Wow.  Tried a sample after being on the cranberries for 5 days.  Wow.  Excellent.

Beer Recipes / Saison de Noel
« on: October 27, 2012, 06:30:56 PM »
U don't like wlp 566?

Ask the Experts / Re: Ask the Experts: Mitch Steele on IPA
« on: October 27, 2012, 05:36:13 PM »
Some of the best IPA's I've had are not overly bitter (at least to my palette).  Conversely, some of the WORST ones I've had ARE overly bitter!  To me, the real genius of an IPA lies in linking up a substantial, complex (yet background) malt profile with a layered, pleasant, and aggressive hop profile.  Just an example, and I know it is marketed as an APA, but Dale's is a great example of this.  If googled, you can find dozens of amateur video reviews of this beer, relishing its 'hoppiness'.  While it is 'hoppy', I think the reason it sells so well, drinks so well, and INTRODUCES so many people to the category so well, is that its malt background balances out a great hop bouquet.   

Are there any key processes or malts that brewers (particularly on a homebrew scale) could/should play with to get these types of results?  Melanoidin?  Biscuit?  Base of Marris Otter?

Great job on the "Enjoy By" IPA btw!


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