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Messages - jeffy

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1996
Kegging and Bottling / Re: Does anyone use Growlers to bottle with?
« on: September 21, 2011, 06:58:22 PM »
We did talk about this before here: http://www.homebrewersassociation.org/forum/index.php?topic=3290.0
It depends on what you mean by "growler" the big, heavy swing-top bottles or the 1/2 gallon screw-cap ones.  Carbonating in the latter could be risky assuming the variables of residual sugar and overcarbonation.  They look a little weak to me for something as unpredictable as homebrew.

1997
Yeast and Fermentation / Re: How long in the secondary?
« on: September 21, 2011, 02:37:12 PM »
follow-up.  My batch of Rye/Wheat IPA did go bad, and I do think it was a Brett-like infection.  Unlike a single strain of Brett, it was completely revolting.  It tells me that longer than 2-3 weeks in secondary is not a good idea unless lagering in cold temps & then kegging.

It's not the time spent in the secondary, it's the sanitation of the equipment that makes the difference.

1998
Beer Recipes / Re: beefing up a small beer
« on: September 21, 2011, 02:30:08 PM »
Quick question: after a 4 hour boil, how much wort will be left if you start with one gallon first runnings?
I'd cap with some light munich malt.  I love munich malt.

1999
All Things Food / Re: What's for Lunch?
« on: September 21, 2011, 02:26:35 PM »
Geezle pete, euge, what did you do to your stove?  It's always so clean in your pictures......
The plate looks nice.

2000
Yeast and Fermentation / Re: Probably infected
« on: September 19, 2011, 04:07:12 AM »
I hope you are not declaring it infected just from what you can see.  What I see in the pictures indicates a vigorous fermentation, that's all.  Have you tasted it yet?

Not yet... But I'm concerned at 'vigorous fermentation' because the OG on this one was 1035.
That's what I would normally expect with low gravity and a lot of yeast - a very strong and fast ferment.

2001
Yeast and Fermentation / Re: Probably infected
« on: September 19, 2011, 03:15:28 AM »
I hope you are not declaring it infected just from what you can see.  What I see in the pictures indicates a vigorous fermentation, that's all.  Have you tasted it yet?

2002
Beer Recipes / Re: Butter beer
« on: September 18, 2011, 08:52:52 AM »
I'm not so sure that warmer fermentation temps will promote diacetyl.  Perhaps using Ringwood yeast would be better for that, using cooler temps and making sure it flocs out of suspension quickly.

2003
Equipment and Software / Re: Propane burners and soot
« on: September 17, 2011, 06:08:48 AM »
Happened to me once when a spider or something crawled into the air intake. Blasted it out with compressed air and no more soot. So check the air path not just the external control. You need more oxygen.
This is good advice.  We get lizards making themselves at home in the air intake around here all the time.

2004
Homebrewer Bios / Re: Lennie Rosenkrans for Mayor
« on: September 16, 2011, 02:30:47 PM »
I'm just that darned interesting I guess.
And you write well, too.  Thanks for lightening up my Friday afternoon.

2005
Beer Travel / Re: Local beer recommendations - MI, MN, WI, SD, ND
« on: September 16, 2011, 12:13:34 PM »
Jeff - What is in Tawas City?  I am not as familiar with the Lake Huron side for breweries.
Wiltses is the name of a brewpub in that town, but I just googled their site and it says it is suspended.  I was looking for a town and a beer not too far from Detroit on the Huron side and that popped up.  It's about a 150 mile drive.
Any other suggestions are appreciated.

2006
Yeast and Fermentation / Re: Probably infected
« on: September 16, 2011, 04:01:06 AM »
I never sanitize aluminum foil and always use it to "cap" primary carboys.
Are you saying there are actual spider webs in the head space or does it just look like that?

2007
Yeast and Fermentation / Re: Question on racking technique
« on: September 16, 2011, 03:58:17 AM »
They do this all the time at small breweries and brewpubs when they have fermenters that are bigger than the brew kettle.  My local brew pub just installed two 40 bbl tanks, but they only have a 10 bbl brew house.  That means 4 back to back brewing sessions to fill each one.

2008
Beer Travel / Re: Local beer recommendations - MI, MN, WI, SD, ND
« on: September 15, 2011, 11:56:10 AM »
This is a timely thread as my lovely wife and I will be spending a week in Michigan's lower peninsula early next month.  We will fly in and out of Detroit and so far plan to stay in Traverse City, Holland and Ann Arbor.  Can anyone recommend a scenic town for the first night or two on Lake Huron?  I see that Tawas City has a good brew pub and it's not a long drive from Detroit, so what's the vibe there?  Or is there a more scenic little town not a long drive from Detroit, since we will be tired from the airport ordeal that day.

Looking forward to some cooler weather after working through the Florida heat all summer.  Fall colors, apples, lots of good craft beer..... :)

2009
General Homebrew Discussion / Re: What's Brewing This Weekend - 9/16 Edition
« on: September 15, 2011, 03:53:29 AM »
No brewing, but I need to get 20 gallons of beer into kegs.

2010
General Homebrew Discussion / Re: German Hefeweizen
« on: September 14, 2011, 04:46:56 PM »
Never heard of that one before.  Does the partially mashed grist help with the ferulic acid rest or what?

As I understand it, 86-104F is the temp range at which the maltase enzyme is active (denatured above 115F).  Maltase breaks down maltose into glucose.  Maltose gets produced in the mash at sacc temps (145-155F or so) so when maltase is active there's no maltose and by the time there is maltose, the maltase has been denatured.  This mash schedule is a way around that.
So it is a method of making glucose.  How does this affect the flavor and fermentability?

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