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Messages - jeffy

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1921
All Grain Brewing / Re: Boil time
« on: May 31, 2011, 08:43:38 AM »
99% of the time I do only a 60-70 min. boil, even with pils malt.  I haven't had any DMS issues, so I don't feel like I need to compensate for them.  Every once in a while I get crazy and do a 90 min. boil just to see if I can tell the difference.

I use a lot of pils malt and don't have issues resulting from a 60 minute boil either.  Having a good rolling boil and making sure no condensation falls back into the wort is good practice.

1922
Ya know that bumper sticker that says, "a bad day fishing is better than a good day at work?"  Well, I can now tell you that a bad day homebrewing is not any better than a bad day at work.
My brew day Sunday was frustrating at almost every turn.  Most of the problems came from using some huge cones of whole hops that kept getting stuck in all the valves, pumps, drains and chiller.  I ended up pouring almost ten gallons of still warm wort, hops and all, into another 1/2 bbl keg to ferment.  I hope I made beer.
The thing about brewing is that you're always learning something.  I learned that if I'm going to make an IPA with whole hops, I will need to modify my kettle drain.

1923
The Pub / Re: wicked weather
« on: May 30, 2011, 06:43:35 PM »
:o    Tornado sirens as a bother.     :o
Frequency can dull the senses.




The WIND as wicked destructor
this weekend.

Sent my prize aspen snag to explode on the ground,
in a wicked nasty gust
woodpeckers iz lamenting.

The government weather site calling for epic flows
based on record temps melting voluminous snowpack.

Head fer higher ground.
^^that phrase^^
not so bad as Hunker Down?

Nice poetry, pinnah. 
Waiting for impending hunker down season here in Florida.

1924
I could put together an online version, I guess.  Looks like you've already got it mostly done.  Which mentions did you have a question about?  Maybe I could help you cull the list.

Feel free to borrow my bibliography and alter it as you see fit.

The list I put together is taken from all authors and sources mention in passing in your book, but I've had to make guesses where a book isn't mentioned by name and/or the same author has written multiple books. I assumed that if you mentioned the author by name, but didn't mention a title, you were probably referring to works referenced in the BJCP Interim Study Guide. If I couldn't figure out which book(s) you were referencing, I wrote "various." There are two exceptions, mostly because I was lazy. I didn't include a bibliography of Bamforth or Jackson's works listed in the Interim Study Guide because there are so damned many of them. Finally, since you didn't list any of them by name, but did mention the series, I included all of the Brewer's Publications "Brewing Classic Styles" series, including the most recent ones like BLAM, Wild Brews and Brewing With Wheat.
Ha!  Lazy…..

1925
Equipment and Software / Re: Where to go for oxygen tanks?
« on: May 30, 2011, 08:58:24 AM »
Ideally, you're wanting food/medicinal-grade oxygen. Go to a medical supply store.

Seems like most people that aerate with O2 use the welding tanks.  What's the difference?
Medical oxygen costs more.  ;)
The purity of welding oxygen is just fine.

1926
Extract/Partial Mash Brewing / Re: Specialty grain mash converted?
« on: May 29, 2011, 07:33:26 PM »
He has 7 pounds of LME in five gallons and an OG of 1.070, so some if not all of his specialty malts must have contributed some sugars as well as flavors.

The OG just indicates that the grains contributed *something* - a gravity reading alone can't tell us whether that something is starch or sugar or both.
I'm not sure where you're going with this.  Hydrometer readings are a measure of sugar in solution not starch. 
Regardless, his second reading is high and that wort tastes sweet.  To me this means that it has not finished fermentation. 

1927
Extract/Partial Mash Brewing / Re: Specialty grain mash converted?
« on: May 29, 2011, 01:47:54 PM »
It either needs more time or more yeast or perhaps you didn't get enough oxygen into it initially for the yeast to prosper.

I don't think you can draw that conclusion from what gigatropolis has said. The high FG could very well be due to unconverted starches from the mash.

Even if the DP was high enough for conversion, you may not have given it enough time, or the temperature or pH could have been a little out of line and kept it from converting.
The conversion took place as far as I can see.  He has 7 pounds of LME in five gallons and an OG of 1.070, so some if not all of his specialty malts must have contributed some sugars as well as flavors.  His final gravity (or at least the preliminary reading that he took) is high and sweet from unfermented sugars, thus my comment/opinion on the fermentation activity.

1928
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. 

1929
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.

1930
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.

1931
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. 

1932
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.

1933
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.

1934
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.

1935
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...

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