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Messages - yso191

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1
Equipment and Software / Re: Grain mills
« on: May 25, 2016, 11:28:50 AM »
+1 to the JSP.  I've had two other mills a Cereal Killer and a Captain Crush.  I actually sent two Captain Crushes back.  Neither one worked worth a hoot.  It could have been just an odd coincidence that I got two semi-functional ones in a row, but I was done trying.  The first one developed a screeching noise (after only 4-5 batches) that was so bad dogs in the neighborhood howled.  The second one would just spin the driven roller but never pull grain - no matter how I adjusted it.

The JSP works flawlessly.

2
All Grain Brewing / Re: where did I go wrong
« on: May 23, 2016, 08:10:40 PM »
Preboil gravity is nearly impossible to correctly measure until the boil has begun.  Even when it is stirred it seems to stratify or something.  Did you have a way of predicting your mash pH?  That can throw your efficiency way off.  But the usual culprit is not milling fine enough.

3
General Homebrew Discussion / Re: Is anyone else in Okinawa
« on: May 23, 2016, 06:56:18 PM »
I sure drank my share while there... both on and off base.

4
General Homebrew Discussion / Re: Is anyone else in Okinawa
« on: May 23, 2016, 03:56:15 PM »
I was just 35 years to early.  My ship, the USS Juneau, LPD-10, was homeported there when on Westpac.  A wonderful place - good memories.

5
I've only been brewing a few years, but the answer for me is never.  My neighbor had an infection once but it turned out a very tasty sour, so no dump there!

6
Beer Recipes / Re: Barrel Fermented Farmhouse Saison?
« on: May 22, 2016, 04:22:14 PM »
That's an interesting thought!  I'll bet it would add a lot of character to the beer.

BTW I just ordered the book Farmhouse Ales, by Phil Markowski.  Hopefully it will give some further insight.

7
Beer Recipes / Re: Barrel Fermented Farmhouse Saison?
« on: May 22, 2016, 07:58:04 AM »
I'd also be worried about cleaning the barrel after a primary fermentation.

I wonder what the farmers in Belgium did?  That is really the question that encompasses all these questions.  Or maybe the answer that answers them... whatever.  Regardless, I am not worried about reusing the barrel.  My plan is to turn it into an end table in my future bar shed/man cave.

8
All Things Food / Re: another Pizza
« on: May 21, 2016, 05:19:19 PM »
I'm going to have to try this.  What is your dough recipe?

9
Beer Recipes / Re: Barrel Fermented Farmhouse Saison?
« on: May 21, 2016, 05:17:55 PM »
I'm not sure I would want the whiskey flavor in my Saison.

As far as the 8 gallon barrel, just brew enough to fill two fermenters. Then you can keg off a couple of gallons and let the rest age in the barrel.

I don't think there is much whiskey flavor left in the wood.  After the RIS I aged in it, I've been keeping water in it plus the recommended amount of potassium metabisulfite.

I'm wondering how it would work if I just filled it with wort & yeast and just used a blow-off tube so that head space would be next to nothing.  I've got a week or so to work the details out.

10
Beer Recipes / Re: Barrel Fermented Farmhouse Saison?
« on: May 21, 2016, 02:00:07 PM »
Thanks Pete - good thoughts.  Maybe the barrel fermentation idea is more romantic than practical.  Perhaps just aging it a bit in the barrel...  But I have an 8 gallon barrel, and a 6.5 gallon fermenter.  It appears I am on the horns of a dilemma.

11
Beer Recipes / Re: Barrel Fermented Farmhouse Saison?
« on: May 20, 2016, 10:10:30 PM »
(BTW, my saison is on its way to NHC finals.)

Glad to hear it!  Let us know how it goes.

12
Beer Recipes / Barrel Fermented Farmhouse Saison?
« on: May 20, 2016, 02:31:07 PM »
I'm in an experimenting mood.  I recently read that most (all?) real Saisons back in the day in Belgium were fermented in barrels.  I have a barrel!  It is a Rye Whiskey barrel that was used once for a Stout and then put to sleep.

So I'm thinking about formulating a recipe that would be low alcohol like the originals.  I'm thinking around 4.5-5%.  But I would like a lot of flavor.  And maybe add a fruit puree (I think they did that back then).

I understand that Pilsner malt is the standard, but I have a new 55# bag of Golden Promise (Fawcett).  Would that be a poor choice?

Also I'm thinking of using Wyeast 3711, and just letting it ferment in the barrel on the floor of my garage.  These days the temperature will stay in the 70's (f) and reach into the 80's.  Should I wait for warmer temps?  Non-temperature controlled fermentation is part of what I want to play with.

Thoughts?

13
Have you ever considered switching your evaluation base to something like Ted Hausotter uses in his hop presentations (see page 30 from one of his past presentations)?

http://www.bjcp.org/cep/HausotterHops.pdf

I enjoyed the .pdf presentation, but I didn't see anything there that would replace the value of the spider graph and other info as presented in Marshall's work.

14
General Homebrew Discussion / Re: Beer dumb phase
« on: May 17, 2016, 08:31:37 PM »
Thanks for this post--I have been wondering about this.   Like many of you, I find that my keg get beer is best 3 or 4 weeks after kegging.  I almost dumped my last two batches because I needed room and I was not in love with either the Cal Common or an IPA.  I decided to wait it out and a month later, both were pretty darn good.  Another observation:   During the winter, I occasionally do an extract batch indoors--  it seems like the extract brews peak earlier.  It could be due to my recipe rather than extract v. grain, but it does seem that way.

Interesting.  This would be a good experiment. 

15
General Homebrew Discussion / Re: Beer dumb phase
« on: May 17, 2016, 04:04:04 PM »
So the consensus seems to be that it it a clarity issue.  I assumed it was some kind of development process; that the beer itself was undergoing chemical changes.

But if it is clarity, that has implications for the IPA I brewed on Saturday.  I will be transporting it to a friends house to be consumed at a party there.  That movement would kick things back up.  So I need to transfer to another keg, off of the trub in the original keg before transporting it.

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