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Messages - denny

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9601
General Homebrew Discussion / Re: Cleanser
« on: January 19, 2011, 10:26:33 AM »
I think Oxiclean is a great cleaner and use Oxiclean Versatile often and have for years.  I recently ran some informal tests that make me think PBW works better and that's what I use for all my really critical cleaning.  I also will use Oxiclean maybe 3-4 times on something, and then hit it with PBW the next time.

9602
Equipment and Software / Re: Could this be implemented on a Hobby scale
« on: January 19, 2011, 10:24:35 AM »
The brewhouse in this place was built by a German company, and when it was new the brewer there used it often.  I really don't recall how big the kettle is, but it's definitely not on an AB scale!  That was probably at least 15 years ago.  It's changed hands and the current brewer doesn't see much value in it.  Obviously a personal decision based on his own preferences.

9603
General Homebrew Discussion / Re: High Nitrate levels
« on: January 19, 2011, 10:20:18 AM »
I have to say that I wouldn't drink that water, let alone brew with it.

9604
General Homebrew Discussion / Re: Belgian Tripel
« on: January 19, 2011, 10:18:45 AM »
I came up with a recipe that's remarkably similar to Westmalle.  Although I'm nearly positive Westmalle doesn't FWH, doing it makes this beer nearly spot on for Westmalle.  For extract, just replace the pils malt with an equal number of gravity units of the lightest extract you can find.  My recipe is in the recipe wiki here...

http://wiki.homebrewersassociation.org/Westcoastmalle

9605
Equipment and Software / Re: Could this be implemented on a Hobby scale
« on: January 19, 2011, 09:15:07 AM »
Heating wort only in the center of the kettle or having a device that promotes bubble formation in the center would be nice. This would provide a nice “boil fountain” for even wort circulation.

A Stromboil (internal cooker) like device could be a kettle insert for electrical boiling. You would make an electric heating element that promotes wort flow from its bottom to its top and that thing could be inserted into the boil kettle. When you are done boiling you remove the thing and start chilling.

Kai



There's a brewery here in town that was built with a colandria (sp?) like that.  It seldom if ever gets used these days and I'm told that it was decided to be of little use.  If I can get any more info from the brewer there, I'll post it.

9606
All Grain Brewing / Re: First AG batch......
« on: January 19, 2011, 08:53:10 AM »
Well, I have to make confession..., it was running at a rate that I GUESS would have taken a long time....45, 60 maybe more hard to say and I got drastic and did a little scraping around the screen which did speed it up. In retrospect I could have sat there and let it do it's looong thing.... But I didn't.

Either way, looking at the pictures earlier in this thread I KNOW my crush is a bit much, so I'm going to look there first. Will get to it on Thu.

Or get a different screen.  Based on what you said earlier, I crush finer than you, and don't have any issues.

9607
General Homebrew Discussion / Re: Belgian Tripel
« on: January 19, 2011, 08:42:16 AM »
Agreed that the appropriate amount of Belgian yeast is always a great way to go, but I thought the later sugar addition was a pretty smart idea.  I got it from Timothy's Tripel recipe in Homebrewopedia.  My all pilsner malt triple was made to a gravity of 1.075 and then added sugar to reach 1.085 after four days of fermenting.  It shows 1.010 after another week.

While it can't hurt, I certainly haven't found any benefit from adding the sugar to the fermenter rather than the kettle.  In beers even in the 1.085-90 range, as long as you're pitching an adequate amount of healthy yeast, the sugar works just fine (for me) in the kettle.  It also means there's one less thing to deal to deal with down the road.

9608
The Pub / How old is YOUR yeast?
« on: January 18, 2011, 07:18:02 PM »
Poly professor brews beer with 45-million-year-old yeast
Poly professor brews with microorganisms he found in fossilized amber

By Jayson Mellom | jmellom@thetribunenews.com | purchase prints

Raul Cano, at Gennaro’s restaurant in San Luis Obispo, extracted 45-million-year-old yeast from amber and made beer from it.
By Nick Wilson | nwilson@thetribunenews.com

A Cal Poly professor’s mission to turn a 45-million-year-old yeast into an ingredient for a beer has proven successful — and now he hopes to grow his operation locally.

Raul Cano, a Cal Poly biology professor, discovered the yeast in amber that came from Myanmar, which was previously known as Burma, while conducting research in the 1990s.

Cano gained international recognition at the time for his discovery that microorganisms could be brought back to life by extracting them from amber found in Myanmar, North America and Central America.

The microorganisms are able to lay dormant for long periods of time without air or food.

Through brewing experiments with collaborators, Cano has been able to take strains of yeast from the ancient amber and grow them. And he was interested in finding out how it could be used in food or drinks.

“Beer was the obvious product from an organism such as yeast,” Cano said. “It was either that or bread. But beer seemed more adventurous.”

Fossil Fuels Brewing Co., the beer company that he’s formed with partners Chip Lambert, Joe Kelley and Scott Bonzell, now produces beer for sale primarily in Northern California bars and pubs.

Cano also has made the beer available for sale at Gennaro’s Grill and Garden in San Luis Obispo — where he’s a partner.

Fossil Fuels Brewing Co. has used Cano’s initial extraction of yeast to grow a much larger batch that fills a warehouse in Northern California used in the beer-making process.

“Our main beer is a wheat beer, and we also have a pale ale, but we’re really working on others, including an amber ale and an Oktoberfest,” Cano said.

Of those beers popular in the mainstream market, Cano compares the taste most closely to that of Blue Moon.

Despite initial skepticism from some about the taste the beer would produce, Cano says the flavor turned out surprisingly good and unique.

Critics have described the taste as one with lots of spice, resembling cloves, along with tinges of ginger and pineapple.

One thing that makes the yeast different is its genetic makeup — which allows the beer to finish with a desirable clear color instead of a cloudy resolution because of how the prehistoric yeast strain ferments sugars, Cano said.

Cano wouldn’t reveal information about annual sales, but he said the 2-year-old company currently produces about 20 barrels a month — a very small amount, but he has high hopes.

He says the biggest challenges to growing the company include continued development of quality styles of beers, forming a skilled management team and, most importantly, financing — including proper marketing and promotion.

The brewing is done at Kelley Brothers Brewing Co. in the Central Valley town of Manteca.

“I’d love to get some investors interested in expanding the company,” Cano said. “I’m also interested in brewing it locally in San Luis Obispo.”

Read more: http://www.sanluisobispo.com/2011/01/18/1447061/poly-professor-brews-beer-with.html#ixzz1BRDRQ6LF

9609
Equipment and Software / Re: Star San
« on: January 18, 2011, 12:57:57 PM »
I just turn the heat up when I put in the chiller and turn it back down once it comes to a boil.

9610
Extract/Partial Mash Brewing / Re: Advise on dry hopping
« on: January 18, 2011, 12:56:42 PM »
If I used a bag of some type, could I just dunk it in a Star San solution and sanitize it that way?  Would that let too much Star San soak in?

That would be fine.  I put mine in a bowl of water in the microwave for 2-3 minutes.

9611
Extract/Partial Mash Brewing / Re: Boil the water?
« on: January 18, 2011, 12:55:52 PM »
I never boiled my well water when I was topping up.  I knew it well enough so that I didn't worry about it.  Sounds like you've been fine, so I wouldn't worry about it.

9612
General Homebrew Discussion / Re: Dornbusch's Advice for Alt?
« on: January 18, 2011, 10:01:01 AM »
What beer grist calls for 100% Munich?

Nearly every traditional Munich dunkle or dark bock recipe will at the very least have no diastatic power from other than munich malt.

Besides traditional styles, I also make a 100% Munich AIPA and what I can an "uber alt" that's 100% Munich.

9613
General Homebrew Discussion / Re: US-05...Best Deal?
« on: January 18, 2011, 09:56:16 AM »
Around $3.95 at my LHBS.

9614
Extract/Partial Mash Brewing / Re: Advise on dry hopping
« on: January 18, 2011, 09:55:17 AM »
I use a muslin bag for dry hops.  IMO, there's no need at all to add weights.

9615
Equipment and Software / Re: Star San
« on: January 18, 2011, 09:54:28 AM »
Because even with that level there sometimes isn't enough to drop the pH to where it needs to be.

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