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Messages - santoch

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1
General Homebrew Discussion / Re: Beers Climbing Out of My Bottles
« on: February 01, 2016, 08:05:39 PM »
Has there been any change in flavor/aroma?   You said that the excessive foaming is "recent", which I take to mean that you've been doing this a while and the beers never foamed up like this before.

If you can taste/smell phenolic flavors/aromas (clove, band-aids, adhesive or electrical tape, smoke), that shouldn't be there, then you might be suffering from a wild yeast infection.  Star-san is ineffective at killing wild yeasts.  You can try to use a different sanitizer such as iodophor, or even bleach (after which you could THEN rinse fully and re-sanitize with star-san).

If that is the case, it also would be a good idea to replace your plastic and rubber components that touch your beer on the cold side.

HTH-

2
General Homebrew Discussion / Re: Rube Goldberg Part Two
« on: January 31, 2016, 09:41:43 AM »
Sounds great, Jim!

3
When we started our club, there were only the 3 of us co-founders.

Our club is very, very, very laid back.  No dues. No officers. No agenda, other than to share beers and techniques, and help everyone learn to make better beer.  We meet upstairs at the local brewpub as a closed private event away from the rest of the patrons (which allows us to bring our homebrew to share without voiding their license).  We always order beers and food from the pub, too, and tip the staff very well, which keeps us in their good favor.  We also often let a few of the servers sample some of the best homebrew, which they enjoy, too. 

We grew, albeit very slowly, over the last 10 years, from the 3 of us to where we now routinely get about 18-25 folks to show up at the monthly meetings, out of a membership we think is somewhere between 40 and 50.   We don't know the exact number, and frankly don't really care too much.  We know that our email list has 60 names on it.  Several are friends from other clubs so we can cross-post news when applicable.  Others are folks that joined up but stopped coming, or moved far enough away that they don't come to meetings any more.  All are still welcome, so we don't drop them from the list.  The only emails that get dropped are those that bounce and even then we keep them on hold until their server reports the account closed.

Other clubs are much more organized and regimented, and that's fine too.  Most are somewhere in the middle.  Your best bet is to see what the membership wants and go with that.  It may change over time, too.

HTH-

4
General Homebrew Discussion / Re: Firstbatch aftertaste
« on: January 29, 2016, 12:15:00 AM »
You said you had them in the garage.  Were they on the concrete floor?  Concrete will suck the heat right out of the bottles, causing the yeast to be sluggish or even dormant.  This is a very common newbie mistake, so don't feel bad.  LOTS of guys do this.

Put them on TOP of your fridge for a week or so.  The heat goes up off the coils in back and comes out on top across whatever is there.  The yeast will love it up there.

HTH-

5
The Pub / Re: Need Your Vote - 2016 Beer Drinker of the Year
« on: January 26, 2016, 06:06:36 PM »
Ya got my vote, too, Mike!
Good Luck!

6
General Homebrew Discussion / Re: Getting The Hoppy Into The IPA
« on: January 23, 2016, 08:43:11 AM »
I completely agree with the "backbone" concept when homebrewing.  I use that premise whenever adjusting hop additions for actual %AA that I buy compared to the levels used by the recipe.

However, I disagree that whirlpool hops add 0 IBUs, though.  I know some pro brewers that have brewed IPAs that are only hopped in the whirlpool, and they are just as bitter as any 'normal' IPA I've tasted, with no need for the "backbone".

I think that the difference is that these guys are whirlpooling at very high temp for an extended period (20-30 mins?), so there obviously must still be isomerization happening in the kettle.  My guess is that the large volume maintains a high enough temp, and the swirling action is similar enough to a rolling boil that the wort stays in the "isomerization is possible" zone throughout the whirlpool.

I guess the difference is our homebrew-sized batches have much more surface area per unit volume, so the temp drops much quicker, and isomerization halts sooner, so while its still not really a 0 IBU increase, its not a major amount so it doesn't register that much.

Like I said, its just a guess based on my non-scientific observations over the years.

7
This doesn't surprise me, either.  We all perceive thing different ways, and at different thresholds.

8
Yeast and Fermentation / Re: wort makeup and attenuation
« on: January 18, 2016, 09:11:46 AM »
Adding Gypsum won't fix sweetness.  If it was me, I'd consider the following options:

1) De-gas and repitch another new active starter
or
2) Blend it with a new batch that is over-bittered and has attenuated completely
or
4) De-gas, throw in some fruit and re-pitch
or
4) Add a hop-shot to increase perceived bitterness

9
General Homebrew Discussion / Re: Beer Off Flavor Kit
« on: January 18, 2016, 08:57:34 AM »
What I use whenever I teach the off flavor class is a light lager.   If you are doing it with a big enough group, then it is easier to treat a whole liter as you pour it in a pitcher.  If there is a small number of people, then I like to use a smaller amount in a bottle or two and save the rest of the vials.  Amstel light works very well for this because the bottles are brown (rare for a light lager) and they don't use twist-off caps so they are recappable (even rarer) and IMO it's one of the most palatable versions of that style.

Be sure to get enough beer so that everyone has their own untainted beer to compare as a base. 

Remember, the idea here is for you to be able to pick out the off flavor/aroma/mouthfeel, so you want to use a beer that won't hide it too much.

HTH-

10
General Homebrew Discussion / Re: Bottling day on first batch
« on: January 17, 2016, 01:29:54 PM »
Keep the bottles at about 70F for 2 weeks, then chill well before drinking.

Don't put them on a concrete floor, as it will suck all the heat out and make the yeast sluggish.  Warmth at this point is your friend, not the problem it was during primary.

Get started on your next batch(es) to keep your mind off this one while it carbonates.  You will be rewarded for your patience.

Congrats and welcome to the hobby!

11
General Homebrew Discussion / Re: need some direction
« on: January 17, 2016, 11:30:54 AM »
Read the books, ask questions in the forums, join a homebrew club and sit in on brew sessions with other club members.  Taste their beers and just keep asking questions.
HTH-

12
All Grain Brewing / Re: 1st AG brew questions
« on: January 16, 2016, 12:41:34 PM »
+1 to what they said.

I'd also throw out this - unless you have brewed many extract lagers, brew the beer you already can brew in your sleep as your first AG.  If this is your first German Pils, you may or may not be able to differentiate the cause of the off flavors you may (or may not) produce.

In my experience, folks that start off brewing something easy, forgiving, and familiar (like their favorite APA or a simple Brown or Porter), have an easier time making the AG jump, with a more enjoyable first finished product.

13
General Homebrew Discussion / Re: Second batch
« on: January 16, 2016, 12:26:31 PM »
It looks fine, but I second the blowoff tube recommendation, at least for a few days until the vigorous fermentation backs off a little.

14
The Pub / Re: Nfl,playoffs
« on: January 11, 2016, 10:12:17 PM »
Seahawks looked pretty bad yesterday, very lucky to not lose that (notice how I phrased it?)
Maybe, just maybe, Sherman's almost blocking the 3rd field goal messed with Walsh's head just enough so that he subconciously overcompensated, hooking it left.  Tough way to win/lose regardless.

15
General Homebrew Discussion / Re: Happy Brew Year - Happy New Beer
« on: January 10, 2016, 10:57:31 AM »
I just want to brew more often.

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