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Messages - yso191

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346
Ingredients / Re: Idaho 7 hops
« on: February 12, 2016, 10:01:36 PM »
Nice!

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.

347
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...

348
General Homebrew Discussion / Re: Minimizing Oxidation During Dry Hopping
« on: February 12, 2016, 06:53:43 PM »
My conical is bigger.  Just sayin.

349
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.

350
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 http://www.chuckshopshop.com/

A great place, with lots of taps too.

351
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.

352
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.

353
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..."

354
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.

355
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.

356
Yeast and Fermentation / Re: Crazy fermenter pic
« on: January 31, 2016, 09:26:33 PM »
That is cool.  I've never seen that.  But I can't see it now as I ferment in stainless steel.  I do miss watching things.

357
All Grain Brewing / Re: All Grain Starter Wort fail
« on: January 31, 2016, 09:23:37 PM »
I love this idea. My question is, how are you storing this wort?

In sealed quart jars.  Pressure canning kills everything (botulism, I'm looking at you), so it is just sitting on my pantry shelf.

358
All Grain Brewing / Re: All Grain Starter Wort fail
« on: January 31, 2016, 12:54:47 PM »
Aha!  I just figured it out doh!

I didn't change the equipment profile.  It had me at a mash efficiency of over 100%!

I say in a small voice walking away:  "Nevermind..."

359
All Grain Brewing / Re: All Grain Starter Wort fail
« on: January 31, 2016, 12:44:13 PM »
I have no experience with BIAB. But with a quick calculation, you would need 4lbs 9oz two row at 75% efficiency to get 1.040 gravity in a 3.25 gallon batch. Assuming that we're going to have nearly a half gallon loss in grain absorption, your end result will be about 2.8 gallons of wort. So in reality, 4 lbs two row would be about the ticket.

I wonder why BS is so far off.  I targeted the preboil gravity at 1.039.  I'm just going to decrease the water next time (since I had about a gallon left over), and up the grain.  Ah trial and error.  I guess no harm no foul.

Thanks guys.

360
Commercial Beer Reviews / Re: Deschutes Abyss 3 way
« on: January 30, 2016, 10:23:27 PM »
I thought the abyss has always been partially barrel aged. I remember a year where they blamed an infection on bad barrels. That infection actually made it awesome.

You are correct.  I misspoke.  However the other two had noticeably more of that silky smooth roundedness that is characteristic of barrel aged beers.  There is no mention of time the regular is aged in bourbon or wine barrels, where the other two say they are aged for 12 months in their respective barrels.

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