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Messages - alestateyall

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All Grain Brewing / Introduction to Low Oxygen Brewing
« on: February 08, 2017, 08:06:27 PM »
Can BIAB be low oxygen?

If I did the following:

1. Preboil full volume 5 minutes
2. Cool to strike temp (copper wort chiller)
3. Add water salts & SMB & Brewtan-B
4. Add milled grain (conditioned before mill) to bag
5. Gently lower grain bag into mash water
6. Gently stir
7. Add cap
8. Pull cap and bag (dripping here adds risk for O2)
9. Boil as normal
10. Chill wort with copper (add Brewtan-B)
11. Gravity drain whirl pooled wort through tube to fermenter
12. Ferment

This seems like the cheapest easiest way for me to try it.

You could get a $60 solution:

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Good point. Easy and fast carbonation.

General Homebrew Discussion / Pushing all grain
« on: February 07, 2017, 04:41:40 PM »
I taught my friend all grain with a BIAB batch. I milled the grains and treated the water before he got there. We were done in 3.5 hours. It was super easy. Since he probably won't treat water or mill his own grain, I am thinking BIAB is a very easy and fast way for him to brew.

Frankly going BIAB cost me about 6-8 points efficiency over my normal batch sparge method. It was so easy I planning to do it again. Couple less steps, a bit less to clean.

My little project is now taking on a new life and getting more complex  :o  I watched a few Youtube videos where they just "burped" the PRV after the beer was in there.  I thought it was as easy as that.  Hmmm...
You could dump
It through a funnel and still have beer in the end.
Gotta admit. I have done that before.

General Homebrew Discussion / What's Brewing this Weekend?
« on: February 05, 2017, 04:07:49 PM »
Brewed "Better Red than Dead" today.

Brewed BIAB with a friend to show him how to brew.  It went really well. Hit all are numbers. I forgot how easy and fast BIAB can be.

General Homebrew Discussion / Re: Pushing all grain
« on: February 05, 2017, 03:59:11 PM »
Just opening up, I imagine they'll have to understand who their customer base is and what they want. For instance I went it to see what they have on hand and was a bit disappointed. Hopefully they'll respond well. The one guy I spoke to said they plan to increase inventory.

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Glad to hear they want to expand selection. I thought the grain selection was a bit limited. Hops and yeast was decent for a local store. They will order specific yeast for you. They were asking for inputs on the Rocket City forum a couple of weeks ago.

They did exist as a home brew store for several years in Madison. They closed the home brew section at that store 6 months to a year ago.  Now they have reopened at Campus 805. So they should have a decent handle on the market.

All Grain Brewing / Re: Boil temps - do they matter?
« on: February 05, 2017, 02:08:29 PM »
One thing with those pizza pans is that you need to weigh it down a bit because it is so light, otherwise you can get a air gap under it in places.

LODO also keeps your coffee warm.

All Grain Brewing / Re: KISS Pale Ale.
« on: February 04, 2017, 01:09:08 PM »
I think 152 is a good mash temp for pale ale. If you want a dryer beer, which is good to accentuate hops, then you can go down in temp (148-150).

I think the Brunwater Pale Ale profile is pretty extreme (maybe better for IPA or Double IPA). I would go with the Yellow Dry or Yellow Balanced.

General Homebrew Discussion / Pushing all grain
« on: February 04, 2017, 07:31:26 AM »
We have a new LHBS. I am showing a friend how to brew tomorrow so I thought I would get some extract and show my friend how to brew an extract batch.

I was surprised that the store only has 1 color (light) of Munton's DME and no other DME or LME.  The homebrew sales person told me they were "really trying to push all grain." That suits me fine. I'll show my friend all grain. But, I was surprised given the AHA recently encouraging us to brew an extract batch.

I think this LHBS has limited shelf space because they are also a beer store with full bar. With limited space I guess all grain is the right choice.

Yeast and Fermentation / Trub in starter
« on: February 03, 2017, 07:48:22 PM »
I have never held back any break from the fermenter. At the end of the boil I chill and then pour everything in the kettle straight into the fermenter.

Not sure about oxidation. I have never noticed it. I do drink my beer pretty fast 4-6 weeks and my 2.5 gallon kegs are empty.

I save yeast slurry for 2-3 batches. The slurry does have plenty of muck in it besides yeast but repitches take off like lighting and the beer tastes fine.

Yeast and Fermentation / Re: Test my harvested yeast?
« on: February 03, 2017, 11:08:31 AM »
Drain off some of the liquid and add some wort. Put the lid back on and screw on the ring halfway so it can vent gas. If it ferments it's good.
Definitely make sure it can vent gas! You don't want your jar to explode.

Kegging and Bottling / Re: 1/2 full keg slow to carb
« on: February 03, 2017, 11:06:21 AM »
Will a 1/2 full keg take longer to force carb compared to a full keg? I have had it at 30 psi for a couple of days and not sure what is going on. Pours very fast. Is it because it's cider?
I think it goes faster. I have only tried 30PSI once on a half full keg and I over carbed. Could have been user error.   I did 30PSI for about 30 hours I think. It's been a while.

General Homebrew Discussion / Re: Diacetyl
« on: February 02, 2017, 06:15:09 AM »
To me diacetyl can quickly overwhelm other flavors. A tiny hint can be fine, but, most of the times I have tasted it in my home brew the flavor mutes hops and malt flavors and all I taste is movie theater butter beer.

I see your general point though. Some flaws in small amounts can add character.  A hint of green apple in a lager can be nice. A bit of fruity ester can be nice. It's just when these flavors dominate that I want to dump the batch.

General Homebrew Discussion / Re: This Week's Brulosophy Experiment
« on: February 01, 2017, 07:46:33 PM »
I guess the good news is there is no need to panic if your pH is off.

Martin always recommends to measure pH but not to try to adjust after measurement. Fix it next time.

All Grain Brewing / Re: To spund or not to spund...that is the question
« on: January 30, 2017, 08:44:54 PM »
I was just asking to see what you guys thought. I haven't tried spunding yet. But it is something I want to try.

I brew 3G in 5G fermenter so I don't think I would have a problem with krausen.

But it would be a mess at transfer time and I also wondered about how the yeast would behave under high pressure.

I just thought spunding could speed carbonation this way.

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