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Messages - yso191

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391
Yeast and Fermentation / Am I being too anal?
« on: May 18, 2014, 01:52:20 PM »
In my ongoing quest to make my brewing process as perfect as possible, I've hit an impasse - I can't figure out if it even is a problem.  And then, I don't know how to fix it anyway.  Here's the essence of it:

Cold crashing wort after fermentation causes the beer to condense; the consequence of which is the intake of air (or starsan).

Obviously installing a filter will prevent any spoilers from getting in, but I also think about staling brought on by post-fermentation exposure to oxygen.

So is the amount of oxygen so small as to be insignificant?  If true then yes indeed, I am being too anal.

Do pro-breweries address this?  If so, what do they do?

No, I have not experienced any of the negative effects this post is concerned with, I'm just trying to fine-tune my process.


392
The Pub / Re: Woo invades hop growers
« on: May 18, 2014, 07:47:22 AM »
Blanket statements are never correct.

393
Commercial Beer Reviews / Re: Central Washington Brewfest
« on: May 17, 2014, 02:58:08 PM »
Cool, roslyn has a brewery now?

Yeah the old one ( http://roslynbrewery.com/ ) recently changed ownership but I think they still only produce lagers - not BMC type but also not remarkable IMO.

The new one is within the last year ( http://www.wildearthbrewing.com/ ) is the one I just discovered.  Jim, you should definitely get your wife on your bike and make that trip this Summer.  There is an excellent road that follows the river into Cle Elum - but you've probably been on it.  And if you do, shoot me a note.  If I can I'll go with.

394
Commercial Beer Reviews / Central Washington Brewfest
« on: May 16, 2014, 10:01:42 PM »
My wife and I just got back from this event, held in Ellensburg at the Iron Horse pub on Main Street.  There were (I think) 8 or 9 breweries represented, each pouring at least two beers.  Our favorites were from breweries that we had not tried before: Orlison, from Airway Heights Spokane, who had a couple of very interesting lagers, and Wild Earth, from Roslyn that had 3 Belgians to try. 

I'm going to have to check these out further.

395
Pimp My System / Re: My basement electric brewery
« on: May 16, 2014, 09:50:38 PM »
Very, very cool.

396
The Pub / Re: Turning Scottish?
« on: May 16, 2014, 10:33:13 AM »
Thanks Jim.  I'm definitely going to revisit a Scottish Ale soon.  I brewed one late last year mainly because I have Scottish roots, but I really enjoyed brewing it, and people said they really liked it.  I like to have two beers on tap - an IPA and a good bridge-beer for the BMC / Blue Moon / Shock Top drinkers in my life.  So this style will be in my regular rotation.  Now I'm on to nailing the exact recipe and process (which is why I asked for you recipe).

We are identical in most aspects of the recipe (including the wort reduction process) with the exception of part of the grain bill.  Please give me your thoughts on what I had planned for the next iteration:

9.5 Lbs. Golden Promise
2 oz. Roasted Barley (300 SRM)

Malts are the area of brewing that I am least knowledgeable in.  I don't know what I am trading in terms of flavor going this route as opposed to yours.  (Hurry up Malt book!)

Thanks!

397
The Pub / Re: Turning Scottish?
« on: May 14, 2014, 04:57:02 PM »
That might be the required uniform while brewing a Scottish Ale.  BTW, do you mind sharing your recipe?

398
Ingredients / Re: dry hoping process
« on: May 14, 2014, 02:21:06 PM »
That, and when I am brewing to drink the beer I want to maximize the possibility that it will be excellent.  One of the easiest ways to do this is learning from the experiences of people like Stan and Denny (et. al.).  I love to experiment, but sometimes experimentation is at odds with the goal of the next batch being the best.

And this may be where I vary from a lot of other brewers.  I'm willing to "sacrifice" a batch if it means future batches will be better.

Well, me too up to a point.  It depends on what I have on tap.  There are really two other parts to my hesitation with experimenting: controlling the variables and batch size.  I feel like I should have a small system just for experimentation and then the main one for brewing kegs of beer.  Sigh.  Yes I do get a little too anal at times.

On the other hand every batch I have brewed to date has been an experiment of sorts.  I'm getting close to zeroing in a couple of recipes, but not there yet.

399
Ingredients / Re: dry hoping process
« on: May 14, 2014, 12:30:39 PM »
That, and when I am brewing to drink the beer I want to maximize the possibility that it will be excellent.  One of the easiest ways to do this is learning from the experiences of people like Stan and Denny (et. al.).  I love to experiment, but sometimes experimentation is at odds with the goal of the next batch being the best.

400
Ingredients / Re: dry hoping process
« on: May 14, 2014, 08:52:29 AM »
I see that dkfick already asked the question.

401
Ingredients / Re: dry hoping process
« on: May 14, 2014, 08:49:53 AM »
I asked the Research Brewer at Haas here in Yakima recently at what temperature he thought dry hopping should be done.  His response: " Cool will give less grassy notes. I prefer the cleaner flavor personally."

I asked the follow up question regarding his definition of cool, but I don't remember his response and I no longer have that email.

I still have questions though.  I have only gotten a grassy note on one beer that I have brewed, so it is not a major issue with me.  On the other side of the equation, I wonder at the optimum temperature for solubilizing hop oils into beer.  I know that there are many different 'oils' in hops that have different boiling temperatures, so I'm wondering how that applies to dry hopping.

Hmm.  A good question for Stan in "Ask the Experts."  I'm going to copy and paste this over there.

402
Proper areation leads to yeast health which leads to better, faster attenuation, less lag time, and healthier repitch.

FTW

I have to ask: FTW?   I can't get past the meaning from my youth.

403
Ingredients / Re: dry hoping process
« on: May 13, 2014, 08:55:27 AM »
I never use a secondary, so I always dry hop in the primary.  I wait until primary fermentation is done and drop them in.

It does help a bit if you can remove the yeast before dry hopping (like in a conical fermenter), but the yeast will only absorb a small amount of hoppy goodness - just compensate by adding more!

*note* absorb is probably the wrong term, but you get it.

404
The Pub / Re: Suggest a Port?
« on: May 13, 2014, 07:56:10 AM »
But they will keep fine for a couple weeks IMO.  Beyond that, not so sure.

Yes.

405
The Pub / Re: Suggest a Port?
« on: May 12, 2014, 02:45:45 PM »
I know this has little to do with the OP's question, but indulge me, I like thinking about this... 

When I first discovered that I really liked Port, it coincided with the issue of Wine Spectator that hailed 1994 as the "Port vintage of the century."  There were 4, 100 point wines and many 95 and above.  I bought 3 of the 4 100 point wines (the 4th was ~$500) and finished out a case with 95 pointers and above.  It is sitting at the bottom of my cellar at 53* waiting for a retirement party - about 10 more years.

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