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Messages - santoch

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General Homebrew Discussion / Re: bottle conditioning with corn sugar.
« on: October 23, 2016, 07:25:10 PM »
That will be fine.  I like it a little warmer (70F), but there's really not much difference.
The biggest issue I've seen is when folks leave them on the basement floor.  The concrete will suck the heat right out of them and they never carbonate that way.

All Grain Brewing / Re: Diacetyl in RIS
« on: October 19, 2016, 03:31:07 PM »
I think I will have some others try it and see what they think before making any changes.


Craft Brewer's Alliance (Redhook, Widmer, & Kona) laid off a bunch of folks from the Woodinville location a couple weeks ago.  They do a lot of contract brewing there, and had sold an option on the place to Pabst, but it looks like they are not following through:

Beer Recipes / Re: Coffee Oatmeal Brown
« on: October 17, 2016, 05:52:45 PM »
Personally, a beer that big would tend to the sweet without some balance. I'd bump up near 35 IBU, too.

All Grain Brewing / Re: Diacetyl in RIS
« on: October 16, 2016, 05:56:51 PM »
I agree it might be tough on the yeast for a big RIS, but even if you Krausen or repitch, warm temps would favor diacetyl reduction. And, yes, I think it would work on acetaldehyde too.

General Homebrew Discussion / Re: pour in four
« on: October 16, 2016, 11:33:20 AM »

All Grain Brewing / Re: Diacetyl in RIS
« on: October 16, 2016, 11:32:20 AM »
In case its not clear, the yeast will work on diacetyl if they are active.  That means the beer must be warm enough for the yeast to actively work on the diacetyl.

General Homebrew Discussion / Re: pour in four
« on: October 16, 2016, 11:08:28 AM »
IMHO, hitting FG != beer is finished.   "Fresh" and "young" are two completely different things too.

General Homebrew Discussion / Re: Quick turn around on Bavarian Weis
« on: October 12, 2016, 10:26:11 PM »
Not a problem, especially since you keg.
I wouldn't cold crash it, either.  Clarity is a non issue for this style.
Go for it.

Beer Recipes / Re: Ayinger Altbairisch Dunkel
« on: October 07, 2016, 07:48:34 PM »
God, it's crazy how good a fresh bottle of Ayinger Altbairish Dunkel is.  That is definitely way uup there on my list of favorites. Like so many "tame" beers, it is way underappreciated.

Homebrew Competitions / Re: APA or IPA?
« on: October 06, 2016, 09:24:14 PM »
'tweener beers like this are tough to figure.

Get ahold of a good commercial APA an IPA.
Pour a glass of each and a glass of your beer.
Taste all three and see which of the commercial examples is closer.

The things you want to hone in on are the Bitterness, Caramel presence, and if there's noticeable Alcohol warming. (Hop flavor and hop aroma are wide open for all of these styles, so a lot of them won't be detrimental in any of the 4 styles I'd consider below, so ignore them for this classification purpose).

Choose the closes between these 4 categories based on how the above flavors 

IPA (bitter, some warming, low or no caramel),
Specialty Red IPA (bitter & caramelly, possibly warming)
APA (lower bitterness, very low or no warming, caramel can be present or not)
Am Amber (lower bitterness balance is to the malt, with caramel)


To clarify, it's not so much the tap water but rather the innards of the chiller that worry me in this case.  The chiller has been sitting unsanitized since last use.  God knows what may have grown inside.  Sitting it in the boil for 10 or 15 mins will heat it up and should kill the nasties, both inside and out.

Yeah, not exactly ideal, but you will likely be ok.
I let my chiller sit in the boil for 10 mins or so before turning on the water
There usually is enough heat to cause steam in the coils (I run a little through to test for leaks, etc, beforehand).

Be sure to seal things up for next time, but try to relax and likely the heat was enough to kill any nasties that were inside the chiller.


Homebrew Clubs / Re: Wisconsin Homebrewers Association
« on: October 02, 2016, 08:39:28 PM »
Sorry, for resurrecting this post.
We in WA state created WAHA (WA Homebrewer's Association) for the same reasons (and more) that you describe.

I suggest you talk to Mark Emiley (one of the WAHA founders) for info.  Check out
for contact info.


Ingredients / Re: Vic Secret
« on: October 02, 2016, 08:26:17 PM »
All this talk about Victoria's Secret. Seems expensive. I only use muslin bags.  Is it the fine mesh or the fishnets that you guys are using?  My only advice -- don't let your wife and kids catch you.


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