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Messages - jeffy

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I wonder if the experiments could be planned to have the same final parameters.  For example, plan to add salts to keep both the mash pH's the same and plan to add enough capped roast malt to make the colors equal.  After all you're trying to find out if there's a difference and you've already built in a difference.  Knowing that the pH would be low and the color would be light makes the experiment kind of pointless imho.

From what I understand, Gordon's method was not so much to smooth out the flavors, but also to simplify the main mash.  If you do one mash and add the proper salts or acids to get the pH you want, then you never would have to measure this stuff again.  Just do the main mash then add the crystal and roast malts later.  Without any of the excellent water programs used, this makes sense for a beginning all grain brewer.

I tried capping the mash several times and didn't get the colors or flavors I wanted, so I went back to the usual method.

General Homebrew Discussion / Re: Swap-toberfest '15
« on: November 29, 2015, 05:48:59 PM »
I also had one of my swap beers this evening, Black Bretty (saison) from Jerry aka ynotbrusum.  This one had about 3/4 inch of fruit sediment at the bottom of the bottle, so I was warned to be very careful on pouring.  I got a full glass of bright, clear, cranberry-red-colored beer with almost no head.  It looked a bit effervescent.  Very pretty.
Aroma was fruit (difficult to identify, but berry-like) and sour, and very pleasant; inviting. No vinegar, mostly lactic sourness and some Brett funk.  I checked the notes and found that the fruit used was indeed blackberry, which came through more in the taste.
Flavor had low malt character, fairly strong lactic/Brett sourness along with the berries and just a hint of enteric in the finish.
Tart finish, with a bit of bark-like astringency in the aftertaste and light body.  Sourness  was mouth coating especially in the aftertaste.
I liked this beer a lot.  I wish that I had opened it with the turkey feast on Thanksgiving.  It would have been perfect.
Thanks, Jerry!

Beer Recipes / Re: American Stout Recipe 1.0 assistance
« on: November 29, 2015, 12:43:51 PM »
No roasted barley in a stout?

Mr Jeffy

Briess Black Barley is a roasted Barley Right?? That's what I read on Briesses web site..its 500Lovibond....regular roasted is around  300+Lovibond...

Maybe I need I could have read it wrong...
No, I think it is I who needs glasses.  For some reason I read "black malt" where you clearly wrote "black barley".  I have always heard it called roasted barley though.

Beer Recipes / Re: American Stout Recipe 1.0 assistance
« on: November 29, 2015, 12:10:59 PM »
No roasted barley in a stout?

The Pub / Re: Creed
« on: November 29, 2015, 11:04:21 AM »
Just got my awards committee screener DVD in the mail on Friday and am looking forward to watching it.  I've had mixed feelings about some of the sequels but have heard good things about this one. 
Still pretty amazing that Sly has been able to keep revisiting the character and keep the  'Rocky' franchise going for going on 40 years.
What awards committee are you on?

Equipment and Software / Re: Vacuum Sealer
« on: November 28, 2015, 03:47:43 PM »
I have the V2865.  My wife picked it up at a thrift shop for less than $20.  I suggest you take a look for one second hand as people often end up donating them after little to no use.

I misremembered.  She bought this new at B,B, & B for Christmas last year.  Replacement bags are from the thrift store.  I still think it is worth checking though.

General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: November 26, 2015, 08:13:46 AM »
Happy Turkey!

My brew day will be Monday. Pale Ale and a tribute to Fritz Maytag and his German heritage. Calling it Meine Dampf
I plan to make Denny's Imperial Porter (without the vanilla) over two weekends to fill up a 15 gallon Corsair whiskey barrel.

General Homebrew Discussion / Re: 10 point FG difference
« on: November 25, 2015, 11:50:19 AM »
I think 1.020 is close to where I'd expect a Baltic Porter of 1.078 OG to finish with US-05. It's the 1.010 FG that seems a bit out of line at first glance.

But I think I may have a possible explanation. You mashed your first batch for 3 hours in the mid 140's. That is the upper end of limit dextrinase range. Limit dextrinase is capable of converting dextrins that alpha-and beta- amylase cannot work on to fermentable sugars, leading to a much more fermentable wort. Your second mash was in the low 150's and would have denatured the limit dextrinase quite rapidly. Is that enough to account for 10 gravity points? I'm not 100% sure, but I do suspect that is where the majority of the difference is coming from.

Personally, I don't think the 1.020 batch is stuck and I wouldn't waste my time trying to get it to ferment down further if it tastes good.

I agree with all of this.

Me, too.

All Grain Brewing / Re: Adding Dark Malts at Vorlauf?
« on: November 24, 2015, 11:04:39 AM »
It's mostly a method to keep your water adjustments the same.  If you dial in your salts with light grains and add the crystal and dark malts after conversion you can mash the same way with whatever recipe you have.  It allows you to keep the same basic mash each time.  Not such a big deal if you use a water profile program.

General Homebrew Discussion / Re: Swap-toberfest '15
« on: November 24, 2015, 09:23:01 AM »
I think I have judged that mead.  It was excellent.

Beer Recipes / Re: redeveloping American Wheat recipe
« on: November 24, 2015, 09:20:07 AM »
Perhaps the judges made their comments as to style because of the added spices.  Usually American Wheat beers do not have spices like Belgian Witbiers.  If you intend to enter it in a competition, it may score better as an Herb/Spice/Veg beer.  If you want it to fit in the A.W. style, then cut out the spices.
If not entering a competition, then make adjustments as to the flavors you want to change or enhance.

Kegging and Bottling / Re: Anyone share this issue with pin lock QDs?
« on: November 23, 2015, 02:38:32 PM »
You should be able to tell by looking at the o-ring in its position if it is the right size.  It should fit securely and not be loose in the groove and it should also stick out farther than the post itself.  If it is flush with the post or doesn't fill up the space in the groove where it sits, then you may need a fatter 0-ring.

Commercial Beer Reviews / Re: Tank 7 Farmhouse Ale
« on: November 23, 2015, 01:48:49 PM »
In Kansas City it is ubiquitous.
(I just wanted to use a big word)

Kegging and Bottling / Re: Anyone share this issue with pin lock QDs?
« on: November 23, 2015, 11:56:25 AM »
It seems that you need to change the o-rings and maybe use a little lube on them.  Perhaps someone used 0-rings that were not thick enough.

You pitched the yeast on 11/18 and today is 11/22.  Please be patient and don't transfer the beer for at least another week.  As said above, no need to go to another vessel except for bottling.
Also, as said above, try to get some temperature control for your next brew.  Warm fermentations can cause some hot, fume-like alcohol flavors and aromas. It's best to keep ale fermentations in the 60's.

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