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Messages - yso191

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Kegging and Bottling / A little quicker carbonation
« on: December 12, 2014, 08:07:05 PM »
I was rushed getting a Pale Ale ready for my daughter & son-in-law's business holiday party.  I kegged it Wednesday at 9:30 PM.

I hooked the CO2 to the beverage out post and pressurized the keg.  It didn't seal as quickly as when I use the CO2 in post - lots of bubbling - but it did seal when I ramped the pressure up to about 15 psi.  I began cold conditioning it at that time at 32* and 10 psi.

I tapped the keg today at 3:00 PM, so 42 hours later.  It was sufficiently carbonated.  Actually I'd say it was very close to where it should be - close enough that I don't think anyone will notice. 

My conclusion is that it did carb up more quickly than the usual gas-in post method. 

Also, I didn't want to do the roll-it-around method because I wanted to precipitate out the hop particles as much as possible in the same time frame.

Homebrew Competitions / Re: Competition Cheating
« on: December 11, 2014, 12:00:04 PM »
I think it would be awesome to have a wall of medals and one framed judging sheet from a grand master stating I was disqualified for cheating because my beer was too good to be true LOL. Can't imagine getting too pissed about that one

Ha!  I think I would have arrows pointing to it.  That would be a treasure for sure.

Commercial Beer Reviews / Re: Best of the Northwest 2014
« on: December 11, 2014, 09:19:14 AM »
Wild Earth makes some stunningly good beers.  It is one to watch for sure.  However he recently posted an enigmatic statement on Facebook:

First, I would like to extend a hearty and sincere thank you for supporting our craft and for sharing a beer (or several) with us over the past year.

 We are both excited and humbled by the overwhelmingly positive response to our beers and brand, and it reinforces for us the notion that people crave quality and creativity - even more so than we could have anticipated! With this encouragement, it has become clear to us that in order to meet the demand for our product we must evaluate our operation and explore new business models that will enable us to grow to meet the level of production our customers are demanding.

 To that end, we have decided to close our current operation in Roslyn at the end of December while we investigate our options. This decision does not come easy, but we look forward to sharing the next phase of Wild Earth Brewing with all of you.

Hmmm.  Interesting from a couple of standpoints: simple curiosity and admiration for good marketing.

Kegging and Bottling / Re: New to kegging
« on: December 11, 2014, 09:10:23 AM »
The other aspect of an inexpensive regulator is quality.  I recently had to replace my regulator because it was leaking.  I bought a no-name one from the LHBS to save $20.  It is now in the trash and I went back to the one I know works well:

And it has been working well ever since.

All Grain Brewing / Re: Critique my IPA recipe
« on: December 11, 2014, 09:04:46 AM »
You're becoming quite the hop guy steve. Thats a good thing. I'll have to try your method once I get through lager season. Maybe a real simple IPA grain bill with a neutral 60 min of about 30% of the total ibus. Then the rest at 175. How long do you suggest that rest? 15 min? 30?

I love hops. 
If I read your question correctly you are asking about the IBU contribution of a whirlpool addition.  My assumption is that at ~175* there isn't much isomerization going on.  So I go for all of my IBU's in my 60 minute addition.  Beersmith however calculates that my whirlpool additions of 3 oz. each of Amarillo and Cascade will add about 50 IBU.  I think the software assumes a higher temperature.

But I've got to say, I'm not cautious at all in this regard when dealing with AIPA's.  The one I am brewing tomorrow is calculated to have 136 IBU.  This is typical, and I have yet to have one I thought was too bitter.  But I watch my pH and use a quality bittering hop (usually CTZ).

All Grain Brewing / Re: Critique my IPA recipe
« on: December 11, 2014, 12:19:30 AM »
I sure don't see anything wrong with it.  I like your grain bill and your hop combo.

*If it were me* I would add 2 more ounces to the dry hop.  I typically use one ounce per gallon - and I don't in any way think that is too much, but one has to stop somewhere.  I'm also not convinced of the value of spreading out hop additions.  I've gone to three: a 60 minute addition for all the bittering, a whirlpool addition for flavor and aroma, and dry hopping for aroma and flavor.  My thinking is that one only gets 2 things from hops: alpha acids and oils.  The best way to get the AA is with a 60 minute addition.  The best way to get oils is at ~175* and below because oils boil off at very low temperatures compared to water/wort.

But that is me.  What you have described above is not wrong.  I just do it differently for the reasons stated.  As so many say here regularly, try it both ways to see which works best for you!

Commercial Beer Reviews / Best of the Northwest 2014
« on: December 09, 2014, 10:01:38 AM »
I guess this is where this belongs...

Anyway, here is the annual list of Best of the Northwest brews.  Unlike a lot of this type of list, it is not about cult status or something that one simply cannot get.  That, and to the degree that I have tasted these beers I generally agree with him.

So here you go:

Yeast and Fermentation / Gravity for 1 pack dry yeast?
« on: December 08, 2014, 03:39:45 PM »
I am on a kick experimenting with dry yeast.  Part of my experiment is to just dump the pack into the wort rather than pre-hydrating it.  I know I will lose some yeast cells doing it this way, but If I'm going to prep yeast I'll do a yeast starter.  To me the advantage of dry yeast is that it is quick (well, and cheaper).

My question is: at what gravity level does under pitching become a concern?  My next brew is an AIPA with an OG of 1.058.  Will one pack do, or should I add a portion of a second?  In case it matters the yeast in question is US-05.

Equipment and Software / Re: Washing Mash Tun/ Kettles
« on: December 07, 2014, 04:20:42 PM »
Yes, I use a hose outside.  It gets pretty cold this time of year.

Equipment and Software / Mash Tun Jacket
« on: December 05, 2014, 08:53:26 PM »
I have three brews on my new Blichmann kettles, a 10 gallon BK and 15 gallon MT.  It was obvious from the first brew that keeping the mash temp up was going to be an issue.  The first one I had to add some of the sparge water to keep it up.  The second one I added that silver bubble insulation which did very little.  The third brew I added a thick blanket with a heating pad on top of the lid - that finally did the trick.

Being kind of OCD about things looking good, I started doing research.  I found Canvas Keg Jackets online at a place called Rapids ( for just under $50 delivered.  It is very thick and heavy duty.

I was pleasantly surprised that the thing fit over the handles & sight tube of the MT!  I'll have to cut a slit for the thermometer and valve, but that is minor.  There is even an opening on top (for the tap) so I can run the cord from the heating pad out of that.  Here it is:

General Homebrew Discussion / Re: Doc Brown Ale Recipe/process critique
« on: December 05, 2014, 10:40:27 AM »
What yeast did you use?  That's probably the biggest factor.  Also have you ever checked or calibrated your mash thermometer?  You might be mashing hotter than you thought and killed some enzymes.

Yeah, in one shot on the video with grain in the wort, it looked like it was starting to boil.  Sure to undo some enzymes.

Beer Travel / Re: Best app for finding good beer places
« on: December 04, 2014, 06:21:53 PM »
I use Untappd for finding breweries.  I have only used it in the PNW though I assume it works as well elsewhere.

General Homebrew Discussion / Re: Icezilla SPAM?
« on: December 03, 2014, 02:52:02 PM »
I am glad to say I've never heard of it.

Equipment and Software / Re: Insulated stainless mash tun
« on: November 29, 2014, 09:24:00 AM »
Yeah, I was concerned about that.  What I think I'll do is put the heating pad on top of the lid with a blanket over it.  I did use the foil bubble wrap - one layer anyway.  More can only help.

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