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Messages - hopfenundmalz

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3496
I want to work less, make more money and have nearly zero responsibility. Opening a commercial brewery sounds like the opposite of that.

Retirement has given me 2 out of the 3!

3497
Rallies / Re: AHA Rally at Green Dragon/Buckman in PDX on Sunday 4/27
« on: April 24, 2014, 09:31:02 AM »
Hey I met Pinski last night at Green Dragon, and we enjoyed talking with him. Going to Bend on Friday, so will not be able to attend.

3498
Beer Recipes / Re: CAP questions
« on: April 24, 2014, 09:29:05 AM »
I think 2112 and Willamette will work. Might not be as refined as using noble or noble derivative hops, but some old recipes used Styrian Goldings IIRC. I would try and ferment cool to keep the esters down.

3499
Equipment and Software / Re: Modifying a 55 gal boilermaker
« on: April 24, 2014, 08:47:53 AM »
Contact Blichmann, John has been good responding to e-mails. If he doesn't have a solution, it could give him a product idea.

3500
Owning a brewery is awesome! Working at one may or may not be up everyones alley. I personally love it.
It requires a strong healthy back like Keith has.

3501
Homebrewer Bios / Re: Brewer Bio - Gus Addkison
« on: April 22, 2014, 10:04:30 PM »
Welcome. A good place to hang out.

3502
Homebrew Competitions / Re: NHC
« on: April 22, 2014, 05:36:18 PM »
I judged the Sicilianos comp in GR last weekend. 1 entry per Person, 250 cap. Not a full as you say.

3503
Wood/Casks / Re: Styles for wine barrel
« on: April 22, 2014, 11:59:20 AM »
Our club did a Saisin in a wine barrel, and it came off great with a little sour and funk.

3504
Ingredients / Re: Azacca Single hop IPA tasting notes
« on: April 22, 2014, 04:46:24 AM »
You have enough sulfate, so the bitterness should pop.

3505
Yeast and Fermentation / Re: Another Starter Question
« on: April 21, 2014, 07:36:40 PM »
The young guy I judged Cat 10 last Sat was from a large well known brewery in Chicago. He said the Cascade they get is super ark.atic coated to what we get. Not saying what we get is bad, but the big brewers take the Prime Cuts.

3506
Yeast and Fermentation / Re: Another Starter Question
« on: April 21, 2014, 04:15:06 PM »
Ive heard this too. Apparently the people who drop thousands of dollars get preference over those of us who only spend hundreds.
They also can reject a shipment if it does not meet specs laid out by the brewery. Large breweries run tests on the malt shipment. Where do the rejects go?

Hops? If you have read enough about the hops farmers, many of them have relationships with brewers that go to Yakima, inspect and smell the hops, and select the samples that represent the specific fields. I read once that a hop farmer said that the same brewer always selected Cascade from the same field in blind selections.

In many ways Homebrewers are the bottom feeders in the supply chain.

3507
I pitched it in 1.020 wort last night. I'll step it up a couple times, put in fridge, then get it going again a day or so before I brew, which is likely in about 2 weeks so it won't be kept long. I'm thinking that once it gets going I can taste it and see if it seems to have similar yeast flavors as the beer so I know there isn't a different bottling strain. If I have doubts I might make a 1 gallon extract version to test it. Thanks everyone!
It is best to have the starter wort prepared and use the yeast sediment from 2-3 bottles. Lower ABV beers are generally what I use, but try to get the strain you are after in this case with a Spencer beer.

Some instructions.
http://www.howtobrew.com/section1/chapter6-7.html

http://byo.com/barleywine-and-imperial-stout/item/1661-yeast-culturing-from-bottles-techniques

Lots of videos. I have not watched any of these so I can't say if they are good or bad.
http://m.youtube.com/watch?v=mF7DLNjh0WM



Thanks for the links. I'm pretty confident that this beer has primary yeast in bottle. I also feel its a good candidate because I'm getting the beer fresh and its not a super high abv, especially for a Trappist. I have a feeling this yeast is not stressed. I really want to use this strain because I am planning on making this beer with 2 friends of mine who used to be monks at St. Joseph's where this is made. I got them into brewing recently and I am going to make this with them at my house to show them what AG entails.
My remaining question is at what point in the process can I stop and put in the fridge for a couple weeks before using?
Your question does not have a clear answer. The batch size and gravity will determine the pitch rate,which will determine the starter size. You don't know the viability of the bottled yeast. My advice is to make a big starter and use that as soon as possible.
Also,
As soon as possible isn't so soon, hence the question. Can this be saved for a couple weeks.
hopfenundmalz, I noticed I used the phrase "hence the question" which when I read it on the post sounds a bit rude. I wasn't meaning to be and I appreciate all the feedback you gave me.

Hey, I didn't even notice that it could have been rude. No problem.

Good luck on harvesting the yeast. Let us know how it turns out.

3508
Equipment and Software / Re: GIve Up on ProMash??
« on: April 20, 2014, 08:09:04 PM »
You should update your database even with Beersmith/BeerAlchemy/BeerBananas/etc.  Hops AA% vary by year and farm.  Grain color and extract vary not only by brand but per lot... you can check countrymalt.com to get an actual lot analysis for you sack. 

Brewing software isn't magic and too many people don't understand what it's doing for their system/process/ingredients and end up way off the mark.
+1. Shiny bells and whistles often make people think it is "better".

3509
It is best to have the starter wort prepared and use the yeast sediment from 2-3 bottles. Lower ABV beers are generally what I use, but try to get the strain you are after in this case with a Spencer beer.

Some instructions.
http://www.howtobrew.com/section1/chapter6-7.html

http://byo.com/barleywine-and-imperial-stout/item/1661-yeast-culturing-from-bottles-techniques

Lots of videos. I have not watched any of these so I can't say if they are good or bad.
http://m.youtube.com/watch?v=mF7DLNjh0WM



Thanks for the links. I'm pretty confident that this beer has primary yeast in bottle. I also feel its a good candidate because I'm getting the beer fresh and its not a super high abv, especially for a Trappist. I have a feeling this yeast is not stressed. I really want to use this strain because I am planning on making this beer with 2 friends of mine who used to be monks at St. Joseph's where this is made. I got them into brewing recently and I am going to make this with them at my house to show them what AG entails.
My remaining question is at what point in the process can I stop and put in the fridge for a couple weeks before using?
Your question does not have a clear answer. The batch size and gravity will determine the pitch rate,which will determine the starter size. You don't know the viability of the bottled yeast. My advice is to make a big starter and use that as soon as possible.

3510
Equipment and Software / Re: GIve Up on ProMash??
« on: April 20, 2014, 07:29:08 PM »
Oooold thread I know, but I still use Promash, runs on Win 98, XP and 7 okay.  I do not mind manually updating the databases as they as customized to use the ingredients my wife and I use to brew.

Sometimes use SUDS, too.
I used Suds a long time ago, replaced with Promash and see no reason to change.

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