Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - reverseapachemaster

Pages: 1 ... 47 48 [49] 50 51 ... 170
721
Equipment and Software / Re: 5 gallon Igloo mash tun is best for me?
« on: June 14, 2015, 08:17:45 AM »
When I made the jump to all grain everybody insisted I would want to go bigger at some point and I would never have a problem getting rid of beer so I should spend the money once and get a ten gallon cooler. So I did.

Most of my batches are three gallons or less. The largest batch I've done in the five years I've brewed all grain is six gallons. I have a two gallon cooler I use for one and two gallon batches. I can squeeze in a 2.5 gallon batch if the gravity is low enough. Otherwise 2.5 gallons and up go in the ten gallon cooler. Three gallon batches tend to lose several degrees over the mash so I tend not to do a lot of those these days unless I am decoction or infusion mashing in which I am adding more heat to the grain during the mash.

In hindsight I should have gone with a five gallon cooler. Maybe someday I buy that fifteen gallon rye whiskey barrel and need to fill it...

722
How did you determine the mash temperature was 150? Was that by the temperature of the water added or the temperature of the mash after adding the water? If you added 150F water then you actually mashed much lower. The cooler will absorb some of the heat. The 150 mash was probably closer to 145.

160 is too low by at least ten degrees for sparging and your sparge volume was probably too low.

The combination of a poor sparge plus a low mash temperature will give you that kind of efficiency.

723
Events / Re: NHC 2016 Location
« on: June 12, 2015, 07:17:43 AM »
Ugh still so early. Really screws over teachers.

The Philly conference was great.  I rolled a couple extra vacation days into 4th of July and had almost 2 weeks off. 

I just looked at the calendar and this falls on the night of my son's 8th grade graduation.  Unless we get 3 snow days we have to make up, I think I'm going to have to skip next year too.  COME ON SNOWSTORMS!!
I can't believe 8th grade graduation is a thing now! My son is only 24 and that wasn't done when he finished 8th grade. I don't remember anything before finishing High School even CALLED "graduating". They make kid's and therefore parents lives so busy and stressful these days. I'm glad my kid is grown up.

I'm 34 and I don't remember these graduation ceremonies except the one at the end of high school. I seem to recall at the end of elementary school we had a pizza party or something on the last day of school as a celebration but that was just the students and the teachers. Otherwise getting summer break was your graduation ceremony. Now I see friends on facebook attending kindergarten graduation ceremonies. Apparently they do these ceremonies every year in school around here.

724
Going Pro / Re: Question about Restrictions of brewery location
« on: June 12, 2015, 07:12:33 AM »
The TTB may have internal documentation for the licensing agents for examples of what they will strike under that regulatory provision but it is most likely a "know it when they see it" issue. That leaves open room for the TTB to shut down locations reasonably calculated to thwart the administration of the FAA and IRC but it also leaves open room for you to make a compelling rebuttal why a particular location should be acceptable.

725
Commercial Beer Reviews / Re: pFriem Blonde IPA
« on: June 12, 2015, 07:01:54 AM »
I was going to take the other position and ask if you had any of their other beers. I went one time in Hood River and although I probably did not drink the IPA I didn't find myself super impressed with what I had.

Their brewery is a nice place with open view of the brewhouse and right off the river. The food looked good but I didn't have a chance to try it.

726
All Grain Brewing / Re: Using Mint
« on: June 10, 2015, 09:53:22 AM »
I think of Perle and Triple Perle as more minty than Northern Brewer but IMO none have a distinct mint flavor that appears in the beer.

If you are going to use mint be sparing with your addition. A little mint goes a long way. Also be mindful of the type of mint you are using. Some, like chocolate mint, have an assertive menthol character that might taste more like a menthol cigarette than mint.

727
All Grain Brewing / Re: First Mash Tun made
« on: June 10, 2015, 09:47:27 AM »
I'm not sure what you mean about bigger equipment. That looks like the same components I used with the existing spigot hole on my ten gallon cooler.

I don't think you need to do anything with the original spigot hole. The back of the spigot has a seal that will keep closed. I guess there is always the risk that you bump into the black button on top and spill but the same can be said for your ball valve.

728
Yeast and Fermentation / Re: Yeast Starters, how and why
« on: June 10, 2015, 09:43:00 AM »
Healthier fermentation and everything that goes along with it. This question would probably be a good opportunity for the search function. You'll find way more useful information than can be summarized here.

729
Equipment and Software / Re: Handing down to sours
« on: June 10, 2015, 07:05:56 AM »
The best argument out there for this is that if you end up with some scratches in equipment with a little brett in there then it's probably not a big deal because the next beer passing through that equipment probably includes brett too so there's no real risk of infecting subsequent beers.

It's not a great argument. As you said, not ever sour or brett beer is going to have the same LAB or brett strains and a sour or brett beer can still be contaminated by dirty equipment in an undesirable manner.

I have some old pieces of bottling equipment that get used very rarely for sour beer. The vast majority of my bottling equipment is used on both clean and sour/brett beers. It's not like brett is indestructible.

730
Yeast and Fermentation / Re: Starter with water
« on: June 08, 2015, 05:23:56 PM »
If you mix liquid yeast from a vial or pouch (or any other container) with water you will also have the same number of yeast but in a larger volume of liquid.

731
Yeast and Fermentation / Re: BRETT HELP
« on: June 08, 2015, 04:01:19 PM »
I think you will get some fairly clashing flavours with brett + fruit + oak given that the abbey ale yeast (safale Abbaye?) will likely give you some banana aroma \ flavour. I think you need to step back and consider what you are aiming for rather than add ingredients and yeast which might result in a confused flavour profile. What style had you intended to brew?
steve

After a few months with brett the banana and other fruit flavors will transform into the expected brett character.

732
Yeast and Fermentation / Re: BRETT HELP
« on: June 08, 2015, 11:52:45 AM »
Why do you want to pitch brett?

733
Beer Recipes / Re: session IPA tricks
« on: June 08, 2015, 11:48:13 AM »
At their best a session IPA is a low gravity APA. At their worst they are watery, overly bitter American blonde ales. So I guess the question is which end of that spectrum do you want to brew?

734
General Homebrew Discussion / Re: Increasing fruit flavor/aroma
« on: June 08, 2015, 08:25:46 AM »
I would definitely avoid the extract. Who knows how the chemicals in the extract will ferment out with brett and friends.

Typically you want to add 0.5-1 pounds of raspberries per gallon. I believe those puree cans are approximately three pounds so for a five gallon batch you're on the low end of the recommended range. Personally I prefer closer to 1:1 ratio for raspberries in a sour pale beer. You could add another can but you might consider adding fresh fruit instead. The puree will ferment out faster but you will have no problem adding whole fresh fruit. The greater problem is trying to rack away from the broken down raspberries. It's a real mess.

735
Hi,

Recipe i saw are from the book brewing like a monk! A its written secondary.

I thought that the fermentation in the secondary are on the normal Ale temperature, the a few of them on very Lower temperatures. Thats what im trying to understand.

I move to a secondary normally after 5 days to remove the dead yeast and hops on the bottom. And leave it there for around 10 days. Both the Primary and the secondary are at a constant temperature of 18º C

I believe the recipes in Brew Like a Monk are indicating you should transfer the beer to a clean fermentation vessel and then cold condition the beer for an extended period of time rather than aging at ambient temperatures as many do. The cold temperatures will help clear the beer and smooth out the flavor. You do not have to cold condition these beers but you may find that you prefer this process over warm aging.

Pages: 1 ... 47 48 [49] 50 51 ... 170