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Messages - yso191

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286
I just did my own similar experiment, but I chose a hop stand at 140* because I knew that the oil that boils at the lowest temperature (myrcene), does so at 145*.  Adding weight to this is the fact that myrcene is the oil that has the flavors that are the most popular with me, and as far as I can gather, the rest of the brewing / beer consuming public.

So that is why I chose 140*.  I don't know yet how it will turn out, because today is dry-hop day.  I'll report back when the beer is done.  I also did not do a control batch.  So I guess it wasn't much of an experiment other than to decide if I like the result or not.

287
The Pub / Re: Boring 92 beer selection
« on: February 24, 2016, 08:31:14 AM »
I'm going to agree with you.  I *think* the reason is distributors and/or the corporate heads of restaurants.  For them, beer selection is a bottom line thing rather than a beer experience thing.  Think the movie Office Space with a required number of pieces of 'flair' on the waitress's uniform. Flair = number of taps.

I can go to the local (insert big name chain restaurant) and have a hard time finding a beer I want out of 30 taps.  I can go to the local beer shop owned by a couple that loves good beer and out of the 25 taps I have a hard time deciding which beer to drink because the good choices are too many.

288
General Homebrew Discussion / Re: Hydrometer and Efficiency Issues
« on: February 22, 2016, 09:44:21 PM »
Hydrometer and refractometer errors are an old rant of mine.  I seriously dislike inaccuracy in measurement tools.  Having said that, my OCD is finally somewhat at peace with it.  I have just decided to use one hydrometer (I have 4, including three that are narrow range 'scientific grade').  Consistency is something.

289
General Homebrew Discussion / Every send your beer to a lab?
« on: February 22, 2016, 11:57:07 AM »
Just curious.  If you have sent beer to a lab, or think you might, for what test(s)?

290
Yeast and Fermentation / Re: Aeration and OG
« on: February 21, 2016, 10:00:34 AM »
And did you mean thirty MINUTES of aerating?  If you did, that is WAY too much.  By that I don't mean to imply you've ruined anything, just that you've wasted your time.  A lot of really good beer is made without aerating anything under ~1.070.

Another question: what method are you using to determine OG?

291
Yeast and Fermentation / Re: Aeration and OG
« on: February 21, 2016, 09:08:23 AM »
I don't think aerating your wort caused a drop in gravity.  And I wouldn't worry about being a couple of points under your target.  That could just be the error in your measuring device.  Pitch the yeast and be happy!

292
Kegging and Bottling / Re: How come Starsan turns cloudy?
« on: February 21, 2016, 09:05:13 AM »
It is because of minerals in your water.  If you use 100% RO or distilled water it will remain clear.  I don't think it will degrade its effectiveness in the short term.

293
General Homebrew Discussion / Re: YCH Hop and Brew School
« on: February 20, 2016, 10:55:24 AM »
Usually the first week in September.

294
General Homebrew Discussion / Re: YCH Hop and Brew School
« on: February 20, 2016, 12:05:08 AM »
Hilton rocks. The one right next to is great too. Or we could all crash at Steve's

I have room and would enjoy having homebrewing company!

295
General Homebrew Discussion / Re: Getting frustrated. Can you help?
« on: February 19, 2016, 06:59:59 PM »
It may be that the critters are hiding on something that you have not sanitized, or not sanitized thoroughly.  Another thing to consider is what are you using to sanitize.  Some sanitizing solutions are not good on certain bugs.  Try another type of sanitizer.  Some of these bugs are quite resistant to dying.

296
General Homebrew Discussion / Re: Whiskey Barrel ageing a beer
« on: February 19, 2016, 06:42:52 PM »
For a 15 gallon whiskey barrel you will want about 2-4 weeks aging. Contrary to popular belief longer is really not better. I have found even on 53 gallon barrels anything much longer than 3 months starts to pick up too much barrel character and you lose the actual nuances of the beer. On top of that the oxidation notes can become over whelming.

This^^^

I recently did a RIS in a Woodinville Whiskey Co., 7 gallon barrel.  I started taste testing the beer about week three.  It hit the magic balance at week 5.  Purge the barrel with CO2 prior to filling.  Also I would top off the barrel at least once a week.

297
General Homebrew Discussion / Re: Thanks yso191
« on: February 19, 2016, 06:36:34 PM »
My pleasure Jim.  Glad you can use them.  Seemed like quite a waste to just dump them... and yes my freezer is full too.

298
Commercial Beer Reviews / Mount Saint Humulus IIPA
« on: February 15, 2016, 11:54:48 AM »
I got my first sample of Bale Breaker's Mount Saint Humulus yesterday.  This is a world class Imperial IPA and a perfect example of the West Coast style.  IMO, better than Pliny.  The aroma is resinous.  The texture and flavors are resinous.  It is a beer to sip and savor.  This is the only beer I have given 5 stars to on Untappd.  If you happen across it on tap somewhere (and you like the style) DON'T pass it up.  Here is what they say about it:

Triple IPA - 9.6% ABV | 100++ IBU

Brewed as a part of the WA Hop Mob, the first Triple IPA brewed by Bale Breaker hits like a volcanic eruption of the finest Yakima Valley hops.  Experience an explosion of hop aroma in each sip, thanks to a heavy dry-hop addition of Mosaic™, Equinox™, and Citra®.  Be careful, folks… Mount Saint Humulus just might blow your top right off.

299
Yeast and Fermentation / Re: AHA Yeast Starter Video
« on: February 13, 2016, 12:35:00 PM »
I am more than happy to learn from someone else's research and experience.  We all have, and all continue to.  My brewing library, this forum, and podcasts are the primary ways I have learned how to brew.  For me, if the explanation is cogent, I try it.  The shaken yeast starter process makes sense to me, so I have begun using it.  What I like about it is it is easier, quicker, and requires less equipment.  I have yet to decide whether it makes better beer. 

I always appreciated Mark's contributions here.  I've made the point elsewhere that part of the constellation of characteristics that include the desire to research exhaustively includes the characteristic that some perceive as being too blunt, too know-it-all, or even rude.  I don't think this is actually the case, just how they come across to some people.  These people are not aggressive with people, but they are aggressive with ideas. 

I have offended others as I tend to make categorical statements too.  It is never my intention to offend or be abrasive, but sometimes it is perceived that way.  Now my area of expertise is not brewing, so I tend to be far less categorical here, but in my area of expertise, I have no problem saying "You're wrong, and I'm going to tell you why."  I hope to have learned better ways of communicating over my life, so that I offend fewer people, but sometimes encountering ideas other than what one already knows makes people mad regardless.

Is this post too 'preachy?'  Perhaps.  My reason for writing it is not to be parental with anyone, but hopefully to contribute to understanding so that this forum remains a place that all persons feel a valued.

300
General Homebrew Discussion / Re: Minimizing Oxidation During Dry Hopping
« on: February 12, 2016, 10:06:13 PM »
My conical is bigger.  Just sayin.
There is a Blue Cooler at there upper right. Just saying.  :D

"oh."  he said in a small voice then changed the subject.

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