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Messages - narvin

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Equipment and Software / Re: My new fermenter isn't bubbling like my carboy
« on: September 11, 2015, 10:53:27 PM »
If it never bubbles, your lid isn't sealed tight.  This won't affect the beer unless you're aging for months.

Yeast and Fermentation / Re: A Twist on Starter Technique
« on: September 11, 2015, 10:43:59 PM »
Sounds like drauflassen.  In fact, you will probably get more yeast growth if you use a lot more of the wort for the first step.  My last pils I was short on yeast, so I pitched it into only 5 gallons (half the batch), then siphoned the other 5 gallons into the fermenter 24 hours later.  Seemed to produce excellent results for what was about half the yeast "needed" (for 1.5 m cells/ml/Plato).

All Things Food / Re: Indian Food
« on: September 11, 2015, 10:36:27 PM »
I've found some good recipes, videos, and information on this site:

General Homebrew Discussion / Re: Trading is legal?
« on: September 11, 2015, 10:26:25 PM »
You lost me at "Tinder fling".

Didn't read past the first sentence, but bartering homebrew is not going to be considered legal.  If you're trading for something with another (non-commercial) person, there's no way that's really going to be considered bartering. If you try to pay your bills to Comcast with homebrew, that's not gonna fly.

Beer Recipes / Re: Belgian/American IPA w/ Mosaic, Centennial, & Citra?
« on: September 10, 2015, 08:13:52 PM »
For the Belgian half, I can tell you what I'd do to avoid making the kind of Belgian IPA I don't like.  Maybe using this wort for both beers would give you a unique take on American IPA.

-Use some pilsner malt. Avoid crystal malt.  Add some Munich or aromatic for color.
-Keep sulfates below 100ppm.
-Use acid to bring kettle pH down to 5.3-5.4
-Avoid bubblegum flavors. This might mean fermenting some yeasts in the mid 60s, like 3522.

General Homebrew Discussion / Re: Farmer thinking of growing Hops!
« on: September 10, 2015, 05:37:05 PM »
I'm not an expert, but I know there are heat resistant varieties.  I also think that wet, humid weather can be worse than just heat.  But I'm sure others with more experience will chime in.

So, have you done a triangle tasting with the beer brewed with and without pumpkin?

General Homebrew Discussion / Re: Efficiency Loss Without Protein Rest
« on: September 09, 2015, 12:18:17 PM »
Best says the kolbach is 36-45?

So on average, 40.5;  that tells me no protein rest is needed.  I have done Best Malz all sorts of ways, but I settled on single infusion out of ease and the fact that I found no discernible difference between all methods (decoction producing a somewhat darker wort in side by side examples - but not significantly darker and that could be adjusted by a Melanoiden malt addition to the single infusion grist, if I was concerned).
I don't know if you can go by the average? I guess it can change from year to year and its my understanding the info is on the sack for that particular crop. Anyone have a new sack of Best Pils?

Starting typing bzpils in the box and a list of lot numbers will appear.  After choosing a few randomly, they all seem to be > 40.

Equipment and Software / Re: Plastic Mash Tun Safety
« on: September 09, 2015, 07:50:58 AM »
I think the inside of a lot of coolers are polypropylene, which is food safe and generally tolerant of heat.

The igloo cooler warning seems to be related to the insulation inside.  I've had a round sparge water cooler warp due to adding boiling water, but never an issue with mashing.

"The beverage coolers are not recommended for use with hot liquids. The hot
liquid can cause the insulation in the cooler to expand causing the liner or
outside body to crack. If you plan on using hot liquids this will void your 1
year warranty. "

Kegging and Bottling / Re: Anti oxidation ideas
« on: September 08, 2015, 02:29:32 PM »
Not that I'm saying that's a bad thing. Lowering beer pH can add some pop. Just another factor to consider in the differences.

Kegging and Bottling / Re: Anti oxidation ideas
« on: September 08, 2015, 10:24:46 AM »
I usually just pick it up at my LHBS, though I recently bought a pound of it last time I was at the Dark Horse general store.... Maybe a bit overboard lol.

I would bet that this has a non-negligible effect on the beer pH as well.  Have you ever measured it before and after the acid addition?

The Pub / Re: Ten Drinks a Week
« on: September 08, 2015, 10:23:25 AM »
I try to listen to my body.  And it's telling me, I can't drink as much as when I was younger  ;)

I'll go days without a beer, but when an event happens, I may try a whole lot in one day.  I try to keep sample sizes down now if there's going to be lots of interesting bombers shared.

Yeast and Fermentation / Re: British Ale Yeasts
« on: September 03, 2015, 06:24:18 PM »
Shipyard pushes their beer out fast because they only care about selling that pie spice beer.  I wouldn't take their house flavor as evidence of anything other than carelessness.

Traditionally, ringwood yeast is roused and aerated daily in open fermenters using something that almost looks like a shower head.  This produces fast (and high) attenuation, a unique character, and very mild diacetyl.

General Homebrew Discussion / Re: what can i do in the meantime???
« on: September 02, 2015, 01:51:43 PM » has lots of good chemistry you can get into.

Yeast and Fermentation / Re: New Yeast Company
« on: September 02, 2015, 07:46:02 AM »
seems to me if high quality fresh yeast, no starter required or needed. FWIW, I've been doing similar tests with white labs pure pitch. using just one pouch 1-4 weeks old, I've had fantastic results with 4 batches and two different strains- WLP001 and WLP002. OG from 1.050-1.062.

Sure, if you can get packs that are fresh.  Maybe pure-pitch will change that, but the realities of ordering and stocking for most stores will probably result in the same situation once they roll out more varieties.

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