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Topics - yso191

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The Pub / Yakima Dank for English Royals
« on: March 31, 2018, 03:57:41 PM »
An article in the Yakima Herald about sending some local dankness in the form of Simcoe hops to England for a royal wedding beer.

Yeast and Fermentation / Shaken not stirred for Lager
« on: March 29, 2018, 05:14:39 AM »
I am going to do a Czech Pale Premium Lager next.  I follow Mark's strategy of using a large vessel to shake the wort/yeast and then pitch the lot into the fermenter ~6 hours later.

What is the thinking with lagers?  My thought is to step it up with 4 iterations, i.e.: pitch a pack of yeast into a quart of wort, wait till it is finished fermenting that, decant and go again, timing the last for brew day.

Am I missing anything?  What do you do?

Equipment and Software / Hop & trub kettle strainer
« on: March 25, 2018, 03:00:40 PM »
I tried a new boil kettle strainer yesterday:

It was fantastically effective at blocking hops and trub.  Better than anything I have tried to date.  And I have a number: Blichman hop blocker (the worst of the lot), the Hop Stopper, Hop spider, etc...

The problem was, since I gravity drain the wort out of the BK to the fermenter, it too an hour (!) to drain and I finally gave up with the better part of a gallon left on the BK.

So I think it needs to be longer.  Something like this:

At least I think that would work better.

Ingredients / Christmas beer
« on: March 22, 2018, 02:27:21 PM »
It is the time of year where I plan out my brewing year.  I'm doing an IPA Saturday, then a lager when that is in the keg so that it will be ready for Summer.  Which leads me to the next beer... my annual Christmas beer.  My wife and others like a kind of dessert beer for the holidays.

I'm thinking about a chocolate raspberry stout.  First, is this a stupid idea?  If so, why?

Second, I'm wondering whether a raspberry liquor in secondary or a raspberry puree in primary would be the best way to go.  What do you think?

Yeast and Fermentation / Wyeast 1450
« on: March 19, 2018, 11:20:18 PM »
 I’m using Denny‘s favorite Wyeast 1450 for the first time on Saturday.   What is a temperature recommendation for an IPA?   Also what is a typical final gravity number?

Equipment and Software / Bru'n Water & Brewtan B
« on: March 18, 2018, 09:09:36 PM »
I've been using Brewtan B in the boil but not in the mash.  I'd like to add it to the mash as well, but there are two issues:

1. There is not a 'note' field on the Adjustment Summary sheet of Bru'n Water to remind me to add it with all the other mash additions.  (Yes I actually sometimes require this level of memory aid depending on distractions)

2. Maybe a note field is not the answer, and an additional field on the Water Adjustment page is.  I wonder if I need to have Brewtan B in the calculations of Bru'n Water.  Does Brewtan B effect mash pH or add to any of the water salts that are calculated?

The above is why I have not used Brewtan B in the mash previously.

All Grain Brewing / Tannins
« on: March 06, 2018, 05:12:11 PM »
I have been researching distillation lately.  I am somewhat surprised at how it has increased my general Brewing knowledge.  For example I heard on one podcast that tannins (extracted from the oak barrel) contributes viscosity, which in turn increases the length of the finish (flavor).

So I’m now wondering how I can get tannins into my beer without the actual tannin flavor (I’m thinking bitter or mouth drying).  Thoughts?

Yeast and Fermentation / Spunding balloon
« on: March 02, 2018, 03:33:31 PM »
I hope I have my terms right.   I am wondering if someone has tried putting a balloon on the top of their fermentation vessel in order to capture the CO2.   I’m thinking about trying it so that when I dump the yeast  I don’t suck in any oxygen.

 Thoughts? How big of a balloon do I need?

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 / 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!

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?

All Grain Brewing / No sparge brewing
« on: June 21, 2017, 12:22:49 AM »
The last three beers I have brewed have been no sparge mashes.  I have seen no loss in efficiency.  Now I find myself wondering why I would ever sparge again.  I brewed an IPA today.  BeerSmith predicted a 1.058 OG with a batch sparge or no sparge.  My no sparge came out at 1.057. 

Eliminate a whole step, and the time that goes with it.  No juggling a second water salt addition...

So someone tell me why I should ever sparge again.

The Pub / HomeBrew Con 2018
« on: June 15, 2017, 01:00:34 AM »
I just got a message saying that they are advertising that Homebrew Con 2018 is in Portland, OR!  So jazzed.  I'm going and our club will probably have a booth at Club Night. I'll probably volunteer too.  Suuuhweeeet!

Ingredients / Flavor threshold for Caramel Malt?
« on: June 13, 2017, 02:39:52 AM »
I am planning a Salted Caramel Gose.  I know, it may be vile.  I am going to try it anyway on the chance it might be genius.

I am trying to determine what amount of Caramel 60 to use.  I don't want it to dominate, but be at the same level as the salt, which is just above the perception level.  So in a five gallon batch, what is the threshold for picking up caramel 60 in a light beer like a Gose?

BTW I chose 60 because of its pronounced caramel flavor...and I think the Gose should have a caramel color as well.

Here is my tentative recipe:

5 lbs 8.0 oz White Wheat Malt (2.4 SRM)  57.8 %
3 lbs 8.0 oz Pilsner Malt (Rahr) (1.7 SRM)  36.8 %
4.2 oz Acidulated (BestMälz) (1.5 SRM)  2.8 %
4.0 oz Caramel Malt - 60L 2-Row (Cargill) (60.0 SRM) 2.6 %
0.50 oz Santiam [6.00 %] - Boil 60.0 min  8.9 IBUs
21.27 g Salt (Boil 5.0 mins) 
1.0 pkg German Ale/Kolsch (White Labs #WLP029) [35.49 ml] Yeast 10 -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.042 SG
Est Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 4.4 %
Bitterness: 8.9 IBUs
Est Color: 4.4 SRM

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