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Messages - yso191

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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.


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.

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.

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.

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.

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.

Ingredients / Re: Idaho 7 hops
« on: February 12, 2016, 10:01:36 PM »

I would have brewed this by now but I am just getting over a 2 week flu bug.  Never again will I say "No, I don't want to spend the money on a flu shot."  Maybe next weekend.

General Homebrew Discussion / Re: Minimizing Oxidation During Dry Hopping
« on: February 12, 2016, 07:07:18 PM »
But seriously, I've gone back and forth on this topic.  I'd rather dry hop after I dump the yeast (in the fermenter) but only because I don't want 5 ounces of hops taking up space in my keg which could be filled with beer.  I typically blow through my IPAs at twice the rate of other brews.

The counterbalance to this is that I am always surprised at the amount of yeast left in the fermenter after I dump the yeast. So I'm not sure what I am accomplishing by dumping prior to dry hopping.  It seems self evident that the yeast much below the surface of the yeast cake doesn't get much contact with hops.  So if it is only the top (1/4 inch?) of the yeast cake that can interact with the hops and do the dreaded bio-transformation, the yeast left after dumping is just less thick - not absent.

Regardless, unless and until I learn of a better way, I'll continue doing what I do: Cold crash (Just 20* or so, not down to freezing.  I just want to signal the yeast to go to sleep and precipitate out.), Dump the yeast until beer comes out, dry hop for two days at 65*, and keg.  This seems to work for me - I like the beer - but maybe it could be better...

General Homebrew Discussion / Re: Minimizing Oxidation During Dry Hopping
« on: February 12, 2016, 06:53:43 PM »
My conical is bigger.  Just sayin.

Equipment and Software / Re: Speidel spigot sanitation
« on: February 08, 2016, 07:56:16 AM »
That is all I have done.  But prior to filling the speidel to ferment, I clean & sanitize the whole valve setup.

Beer Travel / Re: Seattle next week
« on: February 07, 2016, 10:03:10 AM »
For a bottle shop definitely check out Chuck's Hop Shop

A great place, with lots of taps too.

Beer Travel / Re: Seattle next week
« on: February 06, 2016, 09:18:34 PM »
Well, I'll add one more.  Naked City Brewing.  They are a small brew pub fairly close to UW.  They make good beer and have an extensive tap list from other breweries - good food too.  All of these are googleable so addresses are unnecessary.  If you have one evening, go to Ballard.  If two, Georgetown.  If three, honestly take the time to go to Redmond and visit Postdoc.  Tom isn't being conservative in terms of style.  He has an amazing array of beers, and every one I've tasted is exceptional.

But that is my read.  I hope others will chime in.  Lyft and Uber are great ways to get around while sampling.

Beer Travel / Re: Seattle next week
« on: February 06, 2016, 05:17:53 PM »
Oh where to begin.  So many good breweries.  What part of Settle will you be in?

Always my first thought is Georgetown.  They are in the Georgetown area just South of downtown.  Ballard has scads.  You can do a brewery crawl there.

On the Eastside (Redmond) is Postdoc brewing, our old friend Tom Schmidlin is the head brewer there and is doing a fantastic job.

Commercial Beer Reviews / Re: Deschutes Abyss 3 way
« on: February 02, 2016, 08:00:05 AM »
When we were in Bend they had Disidant at Safeway for $15 per bomber. I picked up a case. Then sat it back down.

I know.  I have done the same thing.  It's when the math starts to work...  Yike! 

Then I usually have a conversation with myself that starts like this: "But that case of wine you just bought..."

All Grain Brewing / Re: All Grain Starter Wort fail
« on: February 01, 2016, 01:05:36 PM »
 It is not necessary to boil the wort prior to canning it is also not necessary-in fact not a good thing to chill the wort because then you'll just have to reheat it in your pressure canner.

All Grain Brewing / Re: All Grain Starter Wort fail
« on: February 01, 2016, 07:40:35 AM »
From what I've been reading the temperature needs to be at 250* (which means 15 psi) for 15 minutes plus 1 minute for every 1000' in elevation. 

I understand that some pressure cookers are designed for cooking and don't reach 15 psi.  Canners target 15.  If you buy one buy a pressure canner.

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