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Messages - natebriscoe

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61
General Homebrew Discussion / Re: Astringent New England IPA
« on: October 05, 2016, 12:17:19 PM »
What's the preboil ph?

62
General Homebrew Discussion / Re: How long is your brew day?
« on: October 05, 2016, 11:42:08 AM »

Just clocked this in for a lodo alt!
From before any water was added to post cleaning and put away.

You have got to improve that time by shaving off those 13 seconds!  What were you thinking?!!!! :o
Shooting for the whole 20:13 part to start with. If I would weigh out grains and prefill the kettle might knock off a little.

63
All Grain Brewing / Re: Way overshot OG not really sure how
« on: October 04, 2016, 06:58:38 AM »
A 1 hour fly sparge can easily get you over 80% efficiency.
What batch size?

64
General Homebrew Discussion / Re: How long is your brew day?
« on: October 02, 2016, 02:49:01 PM »

Just clocked this in for a lodo alt!
From before any water was added to post cleaning and put away.

65
Ingredients / Re: Brewtan B
« on: September 30, 2016, 01:16:22 PM »
I really wish some of you guys lived closer to me. Would have to do a demo. 

Sent from my SM-G930V using Tapatalk


66
Ingredients / Re: Brewtan B
« on: September 30, 2016, 01:09:42 PM »
I think it's groundhog day.
Isn't every day?

67
Ingredients / Re: Brewtan B
« on: September 30, 2016, 11:58:30 AM »
Sorry man, but nobody here is going to believe that you know what "it" is or that your friend can make "it" without research papers, backup data and triangle test.
On a different note, 30 min protein rest.

What if he types up his conclusions in a manner that makes it look like it was published in a peer-reviewed journal and insists he has data but doesn't publish it? Or does he need vague cites to actual research for the trifecta?
Anyone can write a paper that looks scientific...

https://pdos.csail.mit.edu/archive/scigen/
Maybe.. but when you actually try what said paper is talking about and it works, there's a very good chance it's legit.

68
Ingredients / Re: Brewtan B
« on: September 30, 2016, 08:01:08 AM »
What if he grows a sweet beard with a handlebar mustache?
Couldn't hurt

69
Ingredients / Re: Brewtan B
« on: September 30, 2016, 07:47:54 AM »
Sorry man, but nobody here is going to believe that you know what "it" is or that your friend can make "it" without research papers, backup data and triangle test.
On a different note, 30 min protein rest.

What if he types up his conclusions in a manner that makes it look like it was published in a peer-reviewed journal and insists he has data but doesn't publish it? Or does he need vague cites to actual research for the trifecta?
I think we have already seen that's not enough.

70
Ingredients / Re: Brewtan B
« on: September 30, 2016, 06:54:41 AM »
Apparently I have somehow been entirely ignorant and perhaps noticeably absent regarding all this talk about deoxygenated water and Brewtan, etc.

Until today.  Today I wasted hours reading up on all this sh!t.  And that is my tentative conclusion: it is sh!t.

The pseudo science and recommended practice of a 30 minute protein rest killed it for me, not to mention that a friend of mine can achieve "it" with a single infusion and nothing special other than using continental malt, hops, and the right yeast.

Yes, I know what "it" is, and I love and crave "it".  I think maybe I even can get close to "it" in my own beers.  However this all also leads me to believe that there's little if any need to futz with this secretive fake sciency LODO and Brewtan stuff.

I will let you guys run these experiments while I continue to play with "regular" decoction and efficiency.  Results coming soon/eventually on my triangles.
Sorry man, but nobody here is going to believe that you know what "it" is or that your friend can make "it" without research papers, backup data and triangle test.
On a different note, 30 min protein rest.

71
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: September 29, 2016, 09:41:31 AM »
I'm brewing a hefe this weekend, low DO and open fermented. This is for a halloween party and will, sadly, be drank in the span of 4 hours.
What smb dose you planning on using?

72
General Homebrew Discussion / Re: Done with hefes
« on: September 29, 2016, 08:04:28 AM »
I don't think there is that one thing to a beer that makes it great. It's the right combination of good things. I.e. without great fermentation, lodo is useless.

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73
I saw that too. I doubt it makes better beer or saves any money or time. But who knows.

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74
General Homebrew Discussion / Re: Done with hefes
« on: September 29, 2016, 06:50:21 AM »
Depends what you are trying to do, 72 hours at 58 and then ramping up to 64-66 gives me the best blend of phenolics and banana. There are also German weissbier brewers that ferment much warmer.

Anyone truly interested in the stye the book by Warner is excellent (so is his Kölsch book)
I like this profile as well. Other than the 72 hours, I would be at terminal gravity by then. But 24 works for me.

You may be overpitching then.
What's wrong with a 3 day medium  gravity ale fermentation? I do tend to pitch closer to commercial pitch rates.

For a wheat beer you want to actually pitch near the low end of the range to develop those yeast flavors. And if you are pitching at 58 it should take longer than 3 days to reach terminal gravity on an ale yeast. I brew a Belgian wheat beer regularly (as a commercial brewer pitching at "commercial rates" I should add ;) ) and generally have about 5-6 day fermentations which is exactly what I want.

I personally think a 72 hour fermentation on just about any style of beer except for the very lowest SG beers is simply too fast of a fermentation. You simply want some of that yeast growth to happen to create those pleasant yeast derived flavors. You certainly don't want too much yeast growth or you can get solventy flavors and problems with head retention. But you can also get "yeast bite" problems on beers that are overpitched and fast fermented.

Of course, as with everything brewing, YMMV and your process may work totally fine for you. I'm just speaking from experience (but also from what I have learned over the years).
Sounds like your not a fan of under pitching either? (Seems like everyone wants to under pitch Belgians and English beers)

75
General Homebrew Discussion / Re: Done with hefes
« on: September 29, 2016, 05:14:25 AM »
Depends what you are trying to do, 72 hours at 58 and then ramping up to 64-66 gives me the best blend of phenolics and banana. There are also German weissbier brewers that ferment much warmer.

Anyone truly interested in the stye the book by Warner is excellent (so is his Kölsch book)
I like this profile as well. Other than the 72 hours, I would be at terminal gravity by then. But 24 works for me.

You may be overpitching then.
What's wrong with a 3 day medium  gravity ale fermentation? I do tend to pitch closer to commercial pitch rates.

For a wheat beer you want to actually pitch near the low end of the range to develop those yeast flavors. And if you are pitching at 58 it should take longer than 3 days to reach terminal gravity on an ale yeast. I brew a Belgian wheat beer regularly (as a commercial brewer pitching at "commercial rates" I should add ;) ) and generally have about 5-6 day fermentations which is exactly what I want.

I personally think a 72 hour fermentation on just about any style of beer except for the very lowest SG beers is simply too fast of a fermentation. You simply want some of that yeast growth to happen to create those pleasant yeast derived flavors. You certainly don't want too much yeast growth or you can get solventy flavors and problems with head retention. But you can also get "yeast bite" problems on beers that are overpitched and fast fermented.

Of course, as with everything brewing, YMMV and your process may work totally fine for you. I'm just speaking from experience (but also from what I have learned over the years).
The commercial guys I know tend to pitch a bit higher than most homebrewer's would. I get clean beers with with a good Ester profile for whatever strain used. Some may take 4 or 5 days, but wlp300 is a beast every time I use it.
But to each there own
Cheers

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