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 - yso191

Pages: [1] 2 3 ... 103
2
Yeast and Fermentation / Re: Omega Yeast Start time
« on: December 02, 2016, 12:07:55 AM »
Yeah, I don't start fretting until until about 24 hours in.  Different yeasts behave differently.

By 150% culture I assume you mean it had 1.5 times the cell count of a Wyeast smack pack.  Even without knowing the packaging date on the yeast you used, nor the OG of your stout, I'd still bet you underpitched.  But all other things being equal I'll still bet it will be OK.

3
All Grain Brewing / Re: Water Chemistry question
« on: December 01, 2016, 03:02:32 PM »
My RO water came back from Ward labs at 6.5 pH

5
Ingredients / Re: Zesting method?
« on: November 30, 2016, 01:55:49 PM »
Excellent!  Thank you.  I had never heard of a microplane.  Now off to the store...

6
Ingredients / Zesting method?
« on: November 30, 2016, 11:31:12 AM »
How do you zest?  I've used a zester previously, but what a pain!  I've heard people use a peeler, but am unsure how hard it is to avoid the pith.  I'd love a more efficient method.

7
Ingredients / Re: Brewtan B
« on: November 30, 2016, 11:27:51 AM »
Of course that is correct. Here in Europe we despise people that use teaspoons to measure things

Despicable me...

8
The Pub / Re: New hop field next door
« on: November 24, 2016, 05:31:41 PM »
In Navy boot camp we often patronized "midnight small stores".
Any idea what varieties will be grown?

I know all about midnight small stores.  I've been known to sneak into the officers mess while on midwatch... I think the statute of limitations has passed... but I digress.


Even if it hasn't what are they gonna do? Redraft you?  ;D

When were you in, and where?
I was on the Juneau (LPD-10) from 1975-79

9
The Pub / Re: New hop field next door
« on: November 23, 2016, 06:50:43 PM »
In Navy boot camp we often patronized "midnight small stores".
Any idea what varieties will be grown?

I know all about midnight small stores.  I've been known to sneak into the officers mess while on midwatch... I think the statute of limitations has passed... but I digress.

I will find out what hop variety(ies).  This farm has another block of new hops about 1/4 of a mile away that is just as big - it is all Citra.

10
The Pub / New hop field next door
« on: November 22, 2016, 04:49:41 PM »
Two blocks from my house:


Sorry, I apparently don't know how to post a video.  I asked a worker who was setting up the trellises and he said "Over a hundred acres".

11
Ingredients / Re: Brewtan B
« on: November 21, 2016, 05:15:55 PM »
A quick question: How important do you think the mash addition is?

I brewed an IPA last Sunday and just did the boil addition.  My thinking was that it will help, but the beer won't be aged so why use double the amount?

12
Equipment and Software / Re: Bru'n Water profile for a Gose?
« on: November 19, 2016, 07:39:44 PM »
Given that I am following the directions I read online to mash for 60 minutes without the Acidulated malt then an addition 45 with it...

I have calculated the water salt additions based on only the other malts, and I have hit all the targets for 'Yellow Balanced.'  However the mash pH is sitting at 5.54.  Normally I would add Lactic acid to drop it, but since I am going to be adding Acidulated malt, I'm thinking I will just add a portion of that to get down to my target pH, then add the balance of the Acidulated malt after the 60 minutes.  (4 oz. will drop it to 5.28)

13
Equipment and Software / Re: Bru'n Water profile for a Gose?
« on: November 19, 2016, 07:25:19 PM »
I think yellow balanced is the right target for the style. I would build the water without regard for your later salt addition to make sure you have all the other minerals where they need to be and then add the additional salt. I assume you'll add the additional salt at the end of the boil or later in which case you still need mash ph and calcium levels within a suitable range to get good conversion.

Yes, I was thinking this would be best also.  My thinking about how to use Bru'n water to accomplish this is to put the salt on the spreadsheet to determine the amount of salt to add to the boil to get to the ppm target, then back it out of the spreadsheet and proceed like it is a typical beer mash.  Am I missing anything?

14
Equipment and Software / Re: Bru'n Water profile for a Gose?
« on: November 19, 2016, 08:46:03 AM »
I too put a Gose in my queue as well. I saw this recipe that I may try after I see how my first one goes. Looked interesting.

http://homebrewacademy.com/gose-homebrew-recipe/

Yes, I saw that during my research too.  I love researching and experimenting.

15
The Pub / Re: Whiskey
« on: November 18, 2016, 12:20:57 AM »
I just opened my second 1.75 l bottle of Kirkland (Costco) Blended Scotch Whiskey.  The first one was very pleasant, but simple.  Easy to drink, but without distinction.

This second one is IMO a bit phenolic.  It is not unpleasant, but right on the border.  It tastes of band-aids, smoke, sea-water, cinnamon and (I'm reaching here) marshmallow.  As I taste a little more of it,  sea water or oyster shell is what comes to mind more than anything else.

Dang it!  I think my palate training is ruining my drinking.

I liked the first bottle better.  It was unremarkable but pleasant.  This one...right on the fence... but more to think about.

Pages: [1] 2 3 ... 103