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Messages - yso191

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Equipment and Software / Re: Speidel spigot sanitation
« on: February 08, 2016, 02:56:16 PM »
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, 05:03:10 PM »
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 07, 2016, 04:18:34 AM »
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 07, 2016, 12:17:53 AM »
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, 03:00:05 PM »
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, 08:05:36 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, 02:40:35 PM »
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.

Yeast and Fermentation / Re: Crazy fermenter pic
« on: February 01, 2016, 04:26:33 AM »
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.

All Grain Brewing / Re: All Grain Starter Wort fail
« on: February 01, 2016, 04:23:37 AM »
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.

All Grain Brewing / Re: All Grain Starter Wort fail
« on: January 31, 2016, 07:54:47 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..."

All Grain Brewing / Re: All Grain Starter Wort fail
« on: January 31, 2016, 07:44:13 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.

Commercial Beer Reviews / Re: Deschutes Abyss 3 way
« on: January 31, 2016, 05:23:27 AM »
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.

Commercial Beer Reviews / Deschutes Abyss 3 way
« on: January 31, 2016, 05:06:48 AM »
I secured some regular 2015 Abyss and one bottle each of the Abyss aged in Cognac barrels and Rye Whiskey barrels.  I had two other guys over last night and we split them.  The barrel aged ones were sublime.  Seductive. Smooth.  Until the slight warming occurred in my throat, no indication of the alcohol content.

The regular Abyss was angular and had significantly more flavor punch than the barrel aged ones - which is to be expected.

They were all exceptionally good.  The Cognac was bigger on cherry flavor than the others.  One person said it was almost to the point of cough syrup.  I didn't think so and neither did the third guy. 

The Rye Whiskey seemed to me to have less Whiskey character than I'd like, but the other two guys didn't agree.

The regular Abyss was bigger in molasses than the other two.

All were big on chocolate, vanilla and licorice.  All were great.  The regular could ages for years.  Highly recommend them all.  Yes I had more than a typical buzz by the time they were done.

All Grain Brewing / All Grain Starter Wort fail
« on: January 31, 2016, 04:25:37 AM »
Well, not exactly a fail, but...

I got a pressure canner for making starter wort.  I can't see spending $10 on DME when I can spend $2 on malt, so I made a quick recipe in Beersmith.  I put the info into Brun' Water to get the pH right and also added a pinch of yeast nutrient.  I did a BIAB method in the pressure cooker since it had plenty of room.  I was a little high with the water temp but not bad: it was 156* when the temperature settled down with the bag of malt in it.  It got down to 143* after an hour.

Beersmith predicted 1.039 for the recipe.  I got 1.025!

So I added some DME, I boiled it for a while and it ended up at 1.040.  I am writing to ask what your recipes are and maybe if I did something dumb.  Here's what I did:

3 Lbs of pale malt in 3.25 gallons of RO water
I targeted 5.45 pH by adding .6 grams of Gypsum, .3 grams of Calcium Chloride and 1.6 mL of Lactic acid.

I think those are the essential points, thoughts?

Equipment and Software / Re: Conical Question
« on: January 29, 2016, 04:04:17 AM »
Below is a post I copied when I reviewed my first conical purchase.  The only thing I would add is that since then I have purchased a Chronical 7 gallon conical and I like the design much better (  The Speidel now sits on a shelf.  I really like my new one.  One additional point perhaps pushing back a bit on previous posts; If one is going to dry hop, there is some evidence to suggest that dumping the trub prior to dry hopping may result in more hop oils staying in your finished beer.

Here is my previous review FWIW:

I have put half a dozen batches through my new conical now, so I thought I'd share what I have learned.
This ( is the one I bought for $374. 

First, the positives:
* As far as conicals go, a good price. 
* The welds are very smooth /sanitary.  I can't fault them on the construction.
* It is nice being able to dump yeast prior to dry-hopping & hops prior to kegging.
* Clean-up is a breeze.
* I don't have to worry about scratching plastic while cleaning
* I can re-use yeast

The Neutrals:
* My son-in-law is a pipefitter (welder) in the commercial food industry so I had him add leg extensions so that a 2 liter Erlenmeyer flask *just* fits under the bottom valve so I can harvest yeast easily.  I also had him weld a tri-clamp fitting on the lid so I can pump from the boil kettle through the plate chiller and into the conical which is sitting in the freezer/fermentation chamber.

The Negatives:
* My system losses have gone way up.  I used to brew 5.5 gallon batches to end up with a full corny keg.  Now I am at 6.5, and I'm not sure that  is enough.  I have yet to get a full corny.  Dumping yeast & hops = dumping beer.
* Even with a racking arm I was plugging Quick Disconnects with hop material like crazy.  On the last brew I bypassed the QD completely and directly fed the beer into the 'Beverage In' tube with a plastic hose barb.
* There was a learning curve - which I did not expect.  I imagined easy peasy.  After 2-3 'Oh crap!' moments when beer or wort was shooting where it ought not, I think I'm done with that.
* The worst design aspect of this fermenter is the seal.  One really has to crank down on the wing nut to get it to even have enough seal to direct the CO2 to the airlock.  So when I go to keg I put a couple of pounds of CO2 into the top, it wont hold pressure at all.  So I go through a lot of CO2.
* I can't see the wort/beer level inside the fermenter.  This is the worst aspect of the conical to me.

If I had known this I may have stuck with my Speidel.  Not sure though - it is on the bubble.  At $53 each, one can buy 7 Speidels for what I paid for the conical, and they have none of the drawbacks stated above (except the scratching-while-cleaning fear).

But it looks cool. Which is something.

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