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Messages - yso191

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286
Extract/Partial Mash Brewing / Re: Late extract addition
« on: July 29, 2014, 08:01:05 AM »
Hmm. I wonder how true this is, not doubting the study but ive always been told otherwise. Im interested to see what some of the very experienced brewers think about it

A) IBU calculators are pretty much a crapshoot. At the homebrew scale they're just a tool to help get you in an initial ballpark and then dial in a recipe. None of them are super accurate over a wide range of conditions.

B) IBU's are just a lab value. There is a lot more going on with a beer's bitterness than just IBU's. I've brewed a beer that measured 98 IBU's, but tasted like a smooth 60 IBU beer to me. Then there are other beers in the 40-50 IBU range that taste harsh. IBU's are just one piece of the puzzle. You need to brew to your palate more than a somewhat arbitrary number.

I agree. Even water chemistry can change how you perceive IBUs.

YES.  I just recently learned this thanks to Martin Brungard.  pH has a powerful influence over perceived hop bitterness.

287
General Homebrew Discussion / Re: Ugly Baby Cure
« on: July 29, 2014, 07:49:14 AM »
Have you found the source of the infection?

288
Extract/Partial Mash Brewing / Re: Hop Extract
« on: July 28, 2014, 01:32:39 PM »
Very interesting Denny.  There isn't much specific info on the page though.  Do you know or can you guess what hop(s) they use?

I'm also curious how you have used it and what you thought of the resulting beer.

289
Extract/Partial Mash Brewing / Re: Hop Extract
« on: July 28, 2014, 01:26:06 PM »
Just to chime in on the subject...  My last two IPAs were both done with 10 ml of extract which was obtained from yakimavalleyhops.com.  Both batches were 5 gallons.  I really liked the result.  I don't know what it means, if anything, but there were little reddish brown spots of resin all over the inside of my BK.  I wondered if this was excess that didn't get isomerized, but I have no way of knowing.

The bottom line is that I will use them again.  It seems like I good way to keep the volume of plant material out of the wort, and the price seemed very reasonable.

290
General Homebrew Discussion / Re: Water
« on: July 27, 2014, 12:42:40 PM »
100% RO. I buy it at the grocery store or a local ice house. I use the paid version of bru'n water to add salts back.

+1

+2 
Except that I have an under-the-sink RO system, so I buy filters not water.

291
General Homebrew Discussion / Re: Off looking beer
« on: July 23, 2014, 05:38:20 PM »
I'm guessing you have the beginnings of a sour beer.

292
All Grain Brewing / Brett / Black IPA mash pH?
« on: July 23, 2014, 05:37:07 PM »
Saturday I'm going to brew a Black IPA which will be fermented with Brettanomyces Bruxellensis Trois - WLP644. 

I've used the Pale Ale profile in Bru'n Water for my IPA's, but with this one I'm thinking the Black Bitter profile as the SRM is 39.  I've targeted the mash pH at 5.37 rather than my usual 5.4 for an IPA because I don't want the IBU's to fight with the Brett character.

Do you agree with my thinking?

293
Yeast and Fermentation / Re: Aerating Wort Techniques
« on: July 23, 2014, 05:23:03 PM »
Ok, for the stoners out there (no, I mean users of aeration stones with O2), how do you clean and sanitize it? Soak in PBW and then Star San or bake it or what?  I had an infected batch that I attributed to the stainless aeration stone I used on successive batches on a single brew day - soaking it in iodophor wasn't enough, evidently that one time (read the last time I used the stone).  Just too many bacteria caves in the little bugger for my preferences.

I have never had an infected batch - which isn't proof of best practices - but here is what I do:

One of the first things I do on a brew day is get things sanitizing.  This means the stone (permanently attached to the stainless tube) sits in Star-san for about 4 hours.  When I get ready to Aerate the wort I always start the oxygen flowing while it is still in the Star-san.  This forces the Star-san through the stone.  When I see oxygen coming out I swing it into the wort.  Afterward I immediately submerse it again in the Star-san.

294
Yeast and Fermentation / Re: Aerating Wort Techniques
« on: July 23, 2014, 11:26:27 AM »
I went on craigslist and got a medical oxygen bottle on a roller stand with an awesome adjustable regulator.
The little number 1 on the left indicates the flow rate which in this setting is 1 liter of O2 per minute!  It can't get any easier.  This tank will last me for years and then is only $15 to exchange.  No more messing around with those little red cans and the horrible regulator that I've been using on it.

Then I use a .05 micron stone on the end of a stainless tube - easy to clean and easy to put where I want it.

http://i787.photobucket.com/albums/yy153/yso191/1E895EE5-5E8E-4261-9F5D-965856561DA8-1533-000000F52BF3B04A_zps3aa4d5ec.jpg

295
General Homebrew Discussion / Re: Hop steeping process
« on: July 21, 2014, 05:18:00 PM »
Thanks for the input.  Yeah I just read yesterday that myrcene boils at 147*!  makes me wonder if 170* is too hot.

296
General Homebrew Discussion / Hop steeping process
« on: July 21, 2014, 03:50:12 PM »
I want to nail down my hop steeping process.  I use this primarily for AIPA's and APA's.

What I currently do is this: At flameout, dump the hops in the wort and immediately begin cooling the wort to ~170* (in my case using a plate chiller which gets it there in very little time).  Then let it sit for 10 minutes and run the batch through the chiller to the fermentation vessel.

I am uncertain if this is normative or in the category of 'best practices.'  What do you do/recommend?

297
Second, are there enough good palates perceiving smoke in commercial examples from Scotland that it must be mentioned in the guidelines?

Yeah probably not.

I also don't remember what (if it was even mentioned) specific Scottish ale it was.

I thought the question was whether it ever occurred or not.  It occurred in my mouth/perception, that is all I can speak to.

BTW, are you going to be available tomorrow?  I'm thinking of heading to the monastery, and can bring that grain mill to you.

298
Jim,

I don't know.  I wonder if the smokiness some report is simply a nearby flavor - in other words a similar flavor that can be interpreted as smoky.  When I was in Phoenix recently, I swear I tasted smoke in a Scottish ale.  But I don't trust my palate yet.  I'm getting there, but...

Anyway here is what I wrote: https://www.homebrewersassociation.org/forum/index.php?topic=19407.msg249794#msg249794

299
The Pub / Re: Sweet Water IPA Full Sail Session Black Lager Amber Ale
« on: July 20, 2014, 04:14:23 PM »
I feel your pain about having a full fermenter.  What's worse for me is mine is a lager!  It'll be in there forever.  One can only plan the next brew for so long.

Deep sigh.

300
The Pub / Re: Best Album of All Time
« on: July 20, 2014, 04:08:42 PM »
Hmmm... thread's been read 23 times but no votes.  Could be the premise of the question.  (read: Led Zeppelin IV wasn't one of the options)

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