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Messages - yso191

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Ingredients / Re: Onion in my IPA
« on: August 27, 2017, 05:20:21 PM »
Does this onion flavor fade at all or is it something I'm stick with? Thanks in advance!

I don't have personal experience, but I've heard many say that yes, it does fade after just a couple weeks.
My all-Summit Pale Ale still tasted like onion rings till the day I dumped the last of the bottles about 3 years later.

I wonder if kegging would be better for an onion beer.  What I'm thinking is that one could purge the CO2 in the head space which may flush it out. 

Zymurgy / NHC Gold Medal Recipes
« on: August 24, 2017, 05:51:43 PM »
I've just been looking at the winners' recipes,in the latest edition of Zymurgy.  I found myself wishing I could see a judges scoresheet to get a better idea of what made the beer great, and what specific flavors they found.  I don't know if that is worth the effort it would take, but FWIW I think it would be helpful.

Ingredients / Re: Highest price & lowest quality
« on: August 20, 2017, 03:34:31 PM »
Yes I worked for a season in the lab at BSG's facility here in Yakima County.  I have several friends in various places the business - both on the production side and the brewing side.  Additionally the hop business is very incestuous.  There are no clean lines between the pipelines.  Growers often do business with various processors who do business with other processors.  Then Brewers buy from various processors.  The bigger the brewer the more they spread out who they buy from.  It is safer for all concerned.

I agree that big buyers get first choice and all of that.  The only reason I mentioned that part is I wanted people to know (in case they didn't)  That not all hops of a particular variety are the same.  The differences between region, grower and even lot are dramatic.  IMO this fact alone stumps many home brewers re: why their beer isn't like the commercial example.

But it does bug me that a company would not label the harvest year of bag of hops.  Even kept in ideal conditions hops degrade over time - both the Alpha Acids and the oils.

I have no first-hand evidence of YCH doing this, but my impression is that all of them do it if the bag does not list a harvest year.  Also, when it occurs, it is probably not with a high-demand hop.  Those would not be sitting around waiting to be snapped up.

That is until perhaps now...  There appears to be a coming glut on the hop market.  For those that do not know, the hop market is very cyclical.  The cycles have been evened out somewhat with hop contracts, but that can't fix it all.  Many brewers are just this year having a hard time because they have over-contracted.  The market isn't absorbing these hops on the spot market.  Hop prices are coming down.  Some farmers will not make it through the lean times and will do something else with their fields.  That coupled with usual growth in demand will create the next growth phase... and on it goes.

Ingredients / Highest price & lowest quality
« on: August 19, 2017, 04:16:53 PM »
I heard something recently from someone in the hop business that I found discouraging.  He said that a lot of what is bagged for homebrewers is sometimes years old.  They look over their inventory and see what they need to get rid of and that is what ends up packaged for us.

The cold fact is that we are at the bottom of the food chain so to speak.  Obviously at the top are the big commercial breweries.  They get to come in for hop selection, checking out all the different lots, growers and regions, selecting the best of the best.  Then there are all of the contract holders, then spot buyers, and finally you and me.  So not only do we get the hops no one else wants, which we all understand, but also we may get old hops too.  On top of this, we pay the highest price.

I know it is basic economics, and I don't have a problem with that but it still doesn't sit well.  At a minimum I'm going to limit my hop purchases to places like  and others that buy off the spot market for sale to nano and home brewers.  At least I can be sure it is the current year!

Equipment and Software / Re: Tilt Bluetooth floating hydrometer
« on: July 27, 2017, 09:00:04 PM »
Interesting!  I'll look at that when I get home.

All Grain Brewing / Re: Cocoa Nibs vs Cocoa Powder
« on: July 17, 2017, 12:47:30 AM »
Does this product have oil/fat in it?

And who sells it online?

Equipment and Software / Re: Accurately measuring gravity
« on: July 03, 2017, 02:16:18 PM »
I have ranted about inaccurate hydrometers in the past on this very forum.  It hasn't done me any good...

Now I don't care (I'm telling myself).  Since it is for homebrewing purposes it is more about ballparking it and noting changes.  In other words the primary information you need is relative.

Equipment and Software / Re: Using upright freezer for fermenter
« on: July 03, 2017, 02:11:34 PM »
I use one.  It has been long enough ago that it will probably do you no good to tell you the model.  I just went in to Sears with a tape measure and began measuring interiors.  The other thing to look for is a flat floor.  Many freezers / fridges have a raised area toward the back.  Another thing: if you plan to insert a wires for heat and a temperature probe, be very careful as some put cooling pipes in the walls as well.  I drilled through where the rack support indents were and didn't run into anything.

All Grain Brewing / Re: Examining Oxygen Ingress: Should I Pre-boil?
« on: July 02, 2017, 06:28:24 PM »
 Thank you Big Monk.   Do you know how much of the oxygen that is introduced in the mash survives the boil? And then how much survives fermentation?

All Grain Brewing / Re: Examining Oxygen Ingress: Should I Pre-boil?
« on: July 02, 2017, 04:18:03 PM »
 I have a very limited understanding of this low oxygen brewing. I'm also lazy. So I'm considering which aspects of it would give me the biggest bang for my effort.  I currently use Brewtan B.   I am also quite scrupulous with exposure to oxygen post fermentation. But given that this thread is on pre-boiling mash water, how much of that oxygen is left in the wort after the 60 minute boil?   And whatever is left, isn't that scavenged by the yeast  during fermentation? 

 I recognize that these questions may have been asked before but I just don't want to put forth effort and potential cost for something that is a not discernible in the final product.   So to re-state, I don't question the underlying principles involved in low dissolved oxygen brewing. I just want to know where the tipping point is for what makes a discernible difference in the beer.   Please don't hear this that I'm criticizing or flaming anyone  or any other perspective, I am just looking for where I choose to settle in this area of science.

All Grain Brewing / Re: Examining Oxygen Ingress: Should I Pre-boil?
« on: July 01, 2017, 05:30:52 PM »
 Thank you

All Grain Brewing / Re: Examining Oxygen Ingress: Should I Pre-boil?
« on: July 01, 2017, 04:37:12 PM »
What is SMB?

The Pub / Re: Why I brew
« on: June 29, 2017, 07:09:46 AM »
 I'm with you bro. You have to find your little slices of pleasure where you can.

General Homebrew Discussion / Re: Iodophor question
« on: June 28, 2017, 05:21:06 PM »
Thank you

General Homebrew Discussion / Iodophor question
« on: June 28, 2017, 05:17:24 PM »
It is often recommended that one should switch up the sanitizer one uses.  So I am doing that with iodophor.  I see though it says one should avoid contact with skin.  Really?  I don't want a sanitizer I can't get on my hands, that would be too much of a hassle.  Can I get my hands in this stuff at proper dilution?

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