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Messages - jeffy

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1891
Extract/Partial Mash Brewing / Re: Specialty grain mash converted?
« on: May 29, 2011, 11:02:16 AM »
Thanks for the replies,

  Calculated the mash to have conversion power of 31.4 lintner which is somewhat close to the 35 needed to be self converting. I forgot to mention there was 1# of Victory that may have hellped a lot.


But this really doesn't make any difference in your instance.  You achieved an original gravity of 1.070, which means you extracted at least some if not all the sugars from your grist.   Your issue is that your fermentation isn't finished yet.  You tested the fermenting wort at 1.030, which will of course taste sweet.  I'm not sure why you think that this gravity reading would be at all related to the amount of sugars you expected to get out of the steep.  It either needs more time or more yeast or perhaps you didn't get enough oxygen into it initially for the yeast to prosper. 

1892
Today's Berliner Weisse got canceled as my daughter decided she needed to be born.
Mine got cancelled because the yeast blend wasn't available.
Congratulations on your new daughter!

I'm doing an IPA with some El Dorado hops instead.  Smells great in the back yard today.

1893
All Grain Brewing / Re: Saopy Flavor... causes?
« on: May 28, 2011, 07:08:05 PM »
I just asked the Sierra Nevada experts.  Maybe they know.

1894
All Grain Brewing / Re: Saopy Flavor... causes?
« on: May 28, 2011, 11:10:44 AM »
What kind of hops did you use, and have you used them the same way in the past?  Some people perceive different varieties of hops as soapy.
Yes, the only soapy tasting beers I've had were IPA's in judging situations.  I figure it has to do with the hops somehow, but I'm interested to learn more. 

1895
Moving 15 gallons of beer around to other fermenters and kegs, dry-hopping a hopfenweisse, and brewing a berliner weisse if everything works out like it should.  Trying out my new BeerSmith program.  Plus a lot of yard work - it'll be nice to have Monday off.

1896
The Pub / Re: wicked weather
« on: May 26, 2011, 12:46:57 PM »
I was on a dive boat 20 miles out in the Gulf of Mexico waiting for some divers to return when I watched a water spout get a little too close for comfort.  I was a little nervous as I recall.
Once in Cincinnati I went up onto the roof of my apartment building to get a closer look at the sky when a tornado approached across the valley.  The atmosphere was thick.  I probably was, too.
I was in a car once when a tornado passed by within a quarter mile.  Those things are really powerful.  Oak trees four or five feet in diameter were blown down.

1897
General Homebrew Discussion / Re: A Call to Action - Speed Brewing
« on: May 25, 2011, 09:01:15 AM »
2 years ago for Oktoberfest I got ready to brew my hefe and realized I had no hefe yeast.  Since I have to mail order everything and didn't have time(it was Wednesday 10 days before the party. My daughter and I bought a bunch of different American and German bottle conditioned hefes and commenced to drinking.  As we poured each bottle into a glass we pour the bottle dregs into my starter flask.  By Friday I had a great looking starter going so I brewed.  Wednesday it was down to around 1.015 so I kegged it and cold crashed it for 2 days.  Friday I racked it into clean kegs and force carbonated it.  The first keg was tapped at noon and lasted an hour.  The second keg was tapped that evening and lasted until the next day.
It's always been said that they don't use the original wheat beer yeast to bottle condition, so I must ask if the beer you made had the clove/banana characteristics of a wheat beer.

1898
Yeast and Fermentation / Re: How versatile are German wheat yeasts?
« on: May 24, 2011, 02:29:37 PM »
I wonder what the results would be like if you made a Belgian style wort (Belgian Strong?) and then fermented it with Weizen yeast?  I wonder how much the flavor profile of a Weizen is directly related to the wheat?  I know the Belgian and Wheat yeasts have different types of phenols, but has anybody ever tried this?  Just curious...

1899
Kegging and Bottling / Re: Metal Growlers?
« on: May 24, 2011, 02:22:34 PM »
They do look cool.  Plus I followed a link or two to bars in New Orleans from their site.  Thanks for that.  I'll be there in about a week.

1900
All Grain Brewing / Re: Rice hull question
« on: May 23, 2011, 02:43:59 PM »
I once added rice hulls onto the water before the malt and it resulted in a stuck mash.  (I have a stainless false bottom in a converted keg.) 
We discussed this in another thread a while back.  As I recall others with similar systems didn't have this issue.  But, for me I find it better to mix the hulls in with the grain and then add it to the water.  The hulls are there to act like husks and should be mixed in thoroughly.  They are not meant to be part of the false bottom.

1901
I use a converted keg as a mash tun, but I also can recirculate the mash through an electric heater while it rests, so I don't lose any heat.  The advantage to using stainless kegs as vessels over a plastic cooler is that you can light a fire under the keg, making multiple step mashes much simpler.
I used to cool the wort through a counterflow chiller directly into carboys, but now I redirect the cooling wort back into the boil kettle at an angle and cool the whole volume, at the same time making a whirlpool in the bk.
But, like everybody else says, brew some all grain on a simple system and then decide over time what you want to do with all your new stuff.

1902
Beer Travel / Re: traveling for beer
« on: May 23, 2011, 06:39:56 AM »
Right now I'd say I'm about 7 miles from my beer.
Maybe I should get one of those cameras so I can monitor it from here.
My taps are in the garage, a short walk from the living room.

1903
The Pub / Re: Austin, TX
« on: May 22, 2011, 01:52:20 PM »
I had great beer and q at Uncle Billy's when I was there last year.  They are making some really good beer there and the food is good too.  It's a shame you won't be trying the ribs.

1904
It all depends upon the beer...I kinda like 10 for beers that might stand a chance at holding up that long...at least 4 IMO...or if the beer might be heading downhill, 3...
I could see that perhaps my Avery Beast could make it that long, but sheesh 10 yr old beer.  I think beer
is made to be consumed.  Ah I got to wait 2 more for that Avery Beast to get ripe...then prolly gonna have
a taste just because.  That is not a vertical taste either....just a reserved special bottle.
At GABF a few years ago, Alaska Brewing was doing vertical tastings of their Smoked Porter.  They had 4 different vintages each session.  I was there on the Thursday night session and enjoyed a 10 year old sample compared with more recent ones.  It was the highlight of the evening for me.  The oldest example was pretty vinous (winey), but it was cool to taste the progression.

1905
General Homebrew Discussion / Re: Competition letdown
« on: May 22, 2011, 07:58:46 AM »
If money is the consideration, wouldn't it be more economical to sample the beer with a list of flaws in front of you, figure out what to change in your brewing techniques, and skip the competition?

Yep. That's why being a beer judge, or at least training yourself to recognize and troubleshoot off-flavors, makes you a better brewer. It should be no surprise that homebrewing heavyweights like Jamil Zainasheff, Drew Beechum, Randy Mosher and Gordon Strong are also highly ranked judges.

Yep.  And that's why, as a high ranked judge, while homebrewing heavyweights like Jamil Zainasheff, Drew Beechum, Randy Mosher and Gordon Strong were still s***ting yellow, I wised up, realized that ribbons, medals and trophys are just ego candy, and quit participating in competitions.
I had to read this several times to understand that what you're saying is that you are older than them.  It's quite the insulting way to say that.

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