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Messages - jjflash

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Wood/Casks / Re: Optimum temperature for barrel aging?
« on: March 17, 2012, 10:11:47 PM »
Today I learned the "60/60 rule" for aging beer in barrels from a cellarman.

Temperature of 60 degrees at 60% humidity.

This apparently is the ideal conditions.

Kegging and Bottling / Re: Filtering finished beer
« on: March 05, 2012, 06:18:04 PM »
Oxidation is a big cause of flavor instability and off flavors.  I always rack on a blanket of CO2. So yes, purge the keg with CO2. I send it down the dip tube pushing the air out the top. Takes only couple psi to run thru a 5 micron filter - your gas use will be minimal.

Going Pro / Re: mash filtration technology systems?
« on: March 04, 2012, 04:01:24 PM »
My additional two cents:

Alaskan Brewing Company has converted to it.
Full Sail has converted to it.
My personal prediction:
We will see more craft brewers convert to mash filtration technology systems.
This is cutting edge technology.
The new turnkey systems are 50hl and 100hl.
Pefectly sized for serious craft brewers.
Not for homebrewers!
For homebrewers dreaming about going pro!

Going Pro / Re: mash filtration technology systems?
« on: March 03, 2012, 10:13:57 PM »
A mash filtration system is not a simple mash filter. It is a highly complex, high volume production system, until recently used only by mega pro brewerys.

It is reported in the literature that 25% of the world's beer is made on mash filtration systems. This is done for simple economic reasons - best efficiency, more production, more energy efficient -> more profit -> $$$. Some of these systems run 14 batches a day!

Wood/Casks / Re: Possible barrel source for people
« on: March 02, 2012, 05:34:21 PM »
Great price but only 53 gallon barrels available.

Going Pro / mash filtration technology systems?
« on: March 02, 2012, 05:25:13 PM »
Is there any other manufacturer of craft brewer mash filtration technology systems besides Meura and their Monsville system? I know the Alaskan Brewing Company is now using this system. Perhaps one or two other craft brewers in the USA. Of couse the really big brewers on their really big systems, but I am not interested in that massive scale.

I also heard a rumor that Paul Farnsworth is down south somewhere building a full custom mash filtration system - for some big name brewer I would venture a guess.  Rumor? Gossip? Straight out lie? Any insider info on this?

Wood/Casks / Optimum temperature for barrel aging?
« on: February 03, 2012, 04:18:07 PM »
I keep my barrels in my beer cellar (commercial refrigerator) at 45 degrees with the rest of the beer collection.  I have never seen any data or suggestions on optimum temperature for barrel aging beer.  Is there a best temperature for a barrel aged stout versus a sour beer?  Anyone have any insight / thoughts on best temperature range?

Equipment and Software / Blichmann Tower of Power - when available?
« on: January 17, 2012, 06:34:01 PM »
Anyone got the insider scoop on when the Blichmann Tower of Power RIMS will be available?
Web site keeps showing continued materials delay.

Going Pro / Re: Professional Brewing texts that you use
« on: January 08, 2012, 08:14:08 AM »
I liked Hand Book Of Brewing, Second Addition. It seemed aimed more at someone aspiring to be pro

+1  -  my #1 go to pro book

General Homebrew Discussion / Re: Begian Dark vs Quad
« on: December 04, 2011, 01:35:14 PM »
Also, the BJCP style guidelines disagree with you.

Belgian Dark Strong Ale

Commercial Examples: Westvleteren 12 (yellow cap), Rochefort 10 (blue cap), St. Bernardus Abt 12, Gouden Carolus Grand Cru of the Emperor, Achel Extra Brune, Rochefort 8 (green cap), Southampton Abbot 12, Chimay Grande Reserve (Blue), Brasserie des Rocs Grand Cru, Gulden Draak, Kasteelbier Bière du Chateau Donker, Lost Abbey Judgment Day, Russian River Salvation

By gosh you are correct - my mistake.
Odd that the only commercial example of a Trappist Quad in BJCP style guidelines that I can find in La Trappe Quadruple.

General Homebrew Discussion / Re: Begian Dark vs Quad
« on: December 04, 2011, 10:54:12 AM »
Belgian Dark Strong is category18e BJCP.
Trappist Quadrupel's belong in category 16e BJCP

I was sighted by a pro brewer judge this year for entering my Trappist style Quadrupel in 16c, where it correctly belongs, instead of 18e.

Belgian Dark Strong: Chimay blue, Rochefort 8
Belgian Quadrupel's: St Bernardus 12, Rochefort 10

BJCP style guidelines for 16e
" This category may be used as an “incubator” for recognized styles for which there is not yet a formal BJCP category. Some styles falling into this classification include:
Blond Trappist table beer
Artisanal Blond
Artisanal Amber
Artisanal Brown
Belgian-style Barleywines
Trappist Quadrupels
Belgian Spiced Christmas Beers
Belgian Stout
Belgian IPA
Strong and/or Dark Saison
Fruit-based Flanders Red/Brown"

Yeast and Fermentation / Re: Stalled Fermentation - Belgian Strong
« on: October 19, 2011, 08:41:56 PM »
How does one do that - count yeast under the microscope - I'd love to try it?

Thanks, what a great resource. What kind of dye do you use? Methylene blue? Is it necessary? I'll look up those Hemo-whatever slides on line.
I use methylene blue - two drops in the final dilution.  Those yeast cells that stain dark blue are non-viable cells, I do not count them. Yes, I consider the dye important if I am doing an accurate cell count.  You never know when the vial/package of yeast you just bought has been poorly handled and the yeast have suffered a terminal event.

Yeast and Fermentation / Re: Stalled Fermentation - Belgian Strong
« on: October 13, 2011, 07:51:21 PM »
How does one do that - count yeast under the microscope - I'd love to try it?

Yeast and Fermentation / Re: Stalled Fermentation - Belgian Strong
« on: October 13, 2011, 03:40:24 PM »
I brew almost exclusively Belgian Style beer including Golden Strong.
I am meticulous in all details, yeast counts under the microscope, oxygen saturation meter, etc, etc.
Seems like I can do ten batches in a row and all is perfect, but then one will come up long on FG.
Most of the time I can never pin point exactly where something didn't go just perfect.
These really big beers are very unforgiving of mistakes.

Everyone has given you good advice.
To salvage your beer you need to repitch a new starter.
Don't bother trying to rouse the yeast - waste of time.
All your beer flavor has alreeady developed from your initial fermentation.
I usually make a one liter starter with WLP 099, the high gravity Thomas Hardy yeast.
Stir plate for 24 hours and pitch at high krausen.
Works every time for me.

Kegging and Bottling / Re: FreshBlend Co2
« on: September 24, 2011, 05:23:19 PM »
AirGas also makes a FreshBlend with methane-oxygen-nitrogen.
So if your flatus volume and/or frequency has dramatically increased as of late, you may well have this blend.

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