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Messages - narvin

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In my humble opinion (an it's just that),  in the absence of a confirmed infection, what you are experiencing is the result of stir plateviolent shaking-induced stress.  I have mentioned many times that stir plates subject the cells to shear stress, which is why I no longer use a stir plate.

Was it sour?  I'd think you'd be able to tell if you were drinking a Gose.

Re: sulfur, I've had some slight sulfur in a Kolsch and I don't find it unpleasant at all.  If that's what you're going for, you can ferment a little bit colder and don't age at a warm temperature. Also avoid scrubbing with CO2 by shaking during forced carbonation.

Ingredients / Re: Hop Back Impact
« on: July 26, 2015, 01:16:56 PM »
Edit: noticed this is 1 oz each, for a total of 3oz.  I'd still suggest moving half to whirlpool, half dry hopping.  If you use a counterflow / plate chiller, you can also stagger your whirlpool additions to wait until the wort is more than half drained from the kettle to have less contact time with the hot wort.  For American IPAs I think a hopback is a waste of hops. 5 to 10 minutes of contact time is not a lot.

Kegging and Bottling / Re: $69 kegs
« on: July 21, 2015, 06:08:35 PM »
China is the world's leading steel producer, including stainless.  If you don't think that your car, kitchen pots, etc use Chinese steel, you're kidding yourself.

Yeast and Fermentation / Re: maiden voyage white labs pure pitch
« on: July 19, 2015, 02:10:32 PM »
I don't know if "purity" is an issue to worry about, but I bet it saves them money.  I personally hate the pouch form factor.

So when are we going to start hating on Duvel?

When Duvel (the beer) starts to suck?

General Homebrew Discussion / Re: An extremely important reminder
« on: July 14, 2015, 06:34:02 PM »
Pretty scary, I always turn my kettle off before adding hops. Not sure that would work with a steam kettle. I learned my lesson without the burns. Dodging hot wort is not fun when a boil over happens. FWIW my kettle is 10bbl natural gas fired.

I know that a local micro has multiple zones for the steam jacket, and after boil is reached they turn off the top and perhaps the middle. Better to be safe.

General Homebrew Discussion / Re: More color than expected
« on: July 14, 2015, 05:19:56 AM »
I don't know why the mash would be darker, either.  The color added due to higher pH is causes by mailard reactions in the boil.

Have you seen an increase in efficiency as well?

Events / Re: NHC 2016 Location
« on: July 10, 2015, 07:24:04 AM »
The increase this spring is concentrated in specific areas where the police have basically stop policing.  Not going to get into the politics behind this here. There's been increases violent crime in many major cities this year, though, but it's still better than 20 years ago.

Events / Re: NHC 2016 Location
« on: July 10, 2015, 07:10:42 AM »
With the recent riots, soaring crime/murder rate, Baltimore has zero appeal for me to come visit. I'll sit this one out.

Crime was worse in 1995 when the first NHC was there.  Despite what the media tells you, there has been a decrease in violent crime across all cities in the US.

Kegging and Bottling / Re: Purging Keg
« on: July 06, 2015, 05:02:48 PM »
Condensation is an easy way to tell how full your keg is as long as you crash cool before transferring (and don't live in the desert?).

If you don't want to fill above the gas in, you can connect a gas QD with some tubing on it and use that as the vent instead of the pressure relief valve.  Also works if you have some kegs with non-removable PRVs.

I miss hop plugs.  I never saw any yellowing leaves on them.

Pimp My System / Re: It's started
« on: July 05, 2015, 06:10:53 AM »
What about a brew monkey?

Yeast and Fermentation / Re: Wild Yeast Revisited
« on: July 05, 2015, 05:26:50 AM »
I'm telling you guys... that "krausen" isn't gonna fall.

Yeast and Fermentation / Re: Wild Yeast Revisited
« on: July 04, 2015, 08:42:19 AM »
Looks like krausen to me too.

It looks kind of like krausen now but in my experience with wild fermentations as it continues to grow it forms a solid film that never goes away.

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