Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - troybinso

Pages: 1 2 [3] 4 5 ... 15
General Homebrew Discussion / Re: Gusher Infection?
« on: April 11, 2014, 07:56:05 AM »
When you guys use the dishwasher, how can you be sure that the spray is getting up in to the bottles? It seems like that is a pretty small hole for the spray to get all the way up in to.

Equipment and Software / Re: Indestructible hydrometer
« on: April 10, 2014, 08:40:07 AM »
Yeah, refractometers are easier to use and less likely to break. They are definitely less accurate post-fermentation, but an estimate is close enough for me.

The Pub / Re: Spring Brewing Inspiration
« on: April 08, 2014, 09:10:47 PM »
Headed to Hood River and Bend for a few days. I hope I can get some good inspiration there.

General Homebrew Discussion / Re: Hop question
« on: April 04, 2014, 09:42:19 PM »
Depending on your efficiency you can have a nIce low gravity pale ale with that much malt, but please don't put 3 lbs of crystal malt in. Try to keep the crystal malt under 10 percent.

Ingredients / Re: Two hops...
« on: March 31, 2014, 05:38:27 PM »
Here's a general list of hops that I like in IPA's and Pale Ales (no particular order):

If I were forced to choose just two for these two styles:

Kegging and Bottling / Re: Temperature controllers
« on: March 30, 2014, 08:27:17 AM »
I have never used this temperature controller but the price is incredibly cheap.

Beer Recipes / Re: Is this a good recipe?
« on: March 28, 2014, 05:33:57 PM »
I've never used honey in a bitter before, so I am not too sure about that. I also like a decent charge of crystal malt, which seems to be lacking. Hops seems pretty good, though

Ingredients / Re: Efficiency of raw wheat
« on: March 27, 2014, 06:29:15 AM »
A cereal mash is pretty easy to do and should help you extract more sugar from the wheat.

Equipment and Software / Re: Plate chiller clogging as it cools
« on: March 26, 2014, 08:44:24 AM »
When you are recirculating for the last 15 minutes or so you are really filling those small crevices up with hop pellet gunk. You should find another way to sanitize the plate chiller and then wait for the pellets to fall down to the bottom of the kettle. Pull clear wort off above the level of the pellet pile at the bottom and you shouldn't have any problems.

Beer Recipes / Re: Single hop saison idea
« on: March 25, 2014, 12:53:21 PM »
I've done really well in competition with Great Western NW Pale ale malt as a Saison basemalt. Maybe not as traditional as a Pilsner malt, but I prefer it.

Oh yeah, and a little bit of Caramunich.

Equipment and Software / Re: Water heater element for boil kettle?
« on: March 24, 2014, 09:34:40 PM »
Check out A ton of in depth information there.

You will want a gfi outlet. A 50amp spa panel is by far the cheapest and easiest way to pull this off. Just install one on the wall in between the outlet and the kettle.

Yeast and Fermentation / Re: Raising fermentation temp
« on: March 24, 2014, 03:10:34 PM »
I like to do it for most beers because even if you are fermenting at 65, the temperature can start to drop on its on because the yeast activity has slowed down near the end of fermentation. Lower temperatures equal slower yeast activity as well so they can kind of work together to stop the yeast activity a little earlier than you might like, which would affect your attenuation.

General Homebrew Discussion / Re: Twice, but never again
« on: March 21, 2014, 09:55:38 AM »
I always put some hops in at the 15 minute mark and then I won't forget to put the irish moss in.

General Homebrew Discussion / Re: Looking for some Double Batch advice
« on: March 21, 2014, 09:25:30 AM »
If you are doing a double batch you want to pitch enough yeast for both batches in the first batch and only aerate the first batch.

It is no problem to wait until the next day, but it is actually a lot quicker if you can just get the second mash going as soon as you are done draining the mash tun into the kettle for the first time. Everything is already preheated and it saves a little cleaning up time.

General Homebrew Discussion / Re: Lager fermentation
« on: March 19, 2014, 08:14:20 PM »
Well, this is a quote from Wyeast's website technical section, yeast fundamentals page

" Ale and lager yeasts are currently both classified as Saccharomyces cerevisiae"

Sent from my SCH-I915 using Tapatalk

Saccharomyces cerevisiae in Latin translates roughly to sugar fungus (Saccharomyces) of beer (cerevisiae).  It's no coincidence that the Spanish word for beer is cerveza.

At one point, all brewing strains were classified as Saccharomyces cerevisiae (the species also includes wine and baker's yeast).  However, the field of yeast genetics has determined that lager strains are hybrids of two different species within the Saccharomyces genus; namely, Saccharomyces cerevisiae and Saccharomyces eubayanus.  The Latin name for this hybrid is Sacchormyces pastorianus.   Furthermore, the field of yeast genetics has determined that their are two genetically different yeast families within the S. pastorianus species; namely, Frohberg and Saaz.  Here's a link to a recent paper that sheds new light on the Frohberg and Saaz families:  The researchers sequenced Carlsberg Bottom Yeast No. 1 (the first pure culture lager strain, which is also a Saaz strain) and W-34/70 (which is a Frohberg strain) for the study.

I don't know anything about that publication, and I am not an expert in yeast or genomes, but I made it past the abstract and I thought that it sounded interesting and I could probably pick out the important parts that I can understand. Then I got to the first line of the introduction...

"Starting from the early ages of agriculture and the domestication of barley fermented beverages played an important role in the emerging societies."

...and I thought: whatever happened to commas! I had to read that sentence three times before it made sense to me, and there are none of them fancy words in there neither.

I will trudge through the the science and hope that the grammar doesn't slow me down.

Pages: 1 2 [3] 4 5 ... 15