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Topics - andyi

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Events / 1st Round Judging in Pittsburg, PA
« on: April 17, 2012, 07:56:05 AM »

Any updates from this weekend's judging?

Beer Travel / Economics of Ale
« on: October 22, 2011, 06:05:14 PM »

Long, but provides insight on how local laws impact pricing.

Beer Travel / 20 best bars for beer geeks
« on: October 05, 2011, 09:00:20 AM »


Have been using a stirplate for the last 5 batches and I cannot get the yeast to flocuate out and attenuate dry. >:(

Brewing familiar 6gal recipes (1.040 - 1.070 OG)  with same brewing process, same ingredients (sugar/no sugar),  same water, same bottling methods.  Use the same yeasts - WY3522, WL550, WY3711.  FG is not the problem with the 3522 and 3711 I  get FG's 1.006 and 1.004 but the beer is "sweet".   

Use Mister Malty calculator for starter size, light DME, 1/8 tsp of nutrient, foil on the top, stirplate vortex about 1.5 in wide and 1in deep, good yeast movement.  On stirplate for 24hrs, then into frig over night, pulled out and decanted a few hours before pitching.

Bottom line: The yeast will not flocuate out,  It will sit for three weeks and I still need to cold crash.  The last batch of 3711 left a film on the better bottle and a film in the beer bottles. It will not fully attenuate out the sweetness  like it did before the stirplate

Any ideas are appreciated.



Anyone familiar with this company?  I am looking for a 15gal kettle.  These are very shiny  ;D

Yeast and Fermentation / Reusing Yeast after cold crash
« on: April 05, 2011, 05:20:44 PM »


I have a 1.052 saison with WY3711that I will be cold crashing in the primary for about 3 days then let warm to bottling bottling temp- 68F. I know at cold temps the yeast go dormant but will going from warm to CC back to warm affect the yeast health for repitching? 



NPR - good times.  ;D

"Home Beer Brewing: Beverage Science

1:02 p.m. (ET) Home Beer Brewing: Beverage Science in Food, Recipes, Science, Society

Home Beer Brewing: Beverage Science
Why everyone from curious chemistry students to high-end pastry chefs to the First Family is exploring the science behind home beer brewing.

It's a hobby that leverages complex culinary science to produce an infinite array of unique tastes: home beer brewing. A new-found availability of equipment and ingredients has opened the door for apartment dwellers and home owners alike to concoct beverages from scratch. We explore the science behind the brews, and why the process appeals to everyone from pastry chefs to chemistry geeks.

Tiffany MacIsaac
Home Beer Brewer; Pastry Chef, Birch and Barley (Washington, D.C.)

Andrew Passell
Home Beer Brewer; Barista, Qualia Coffee (Washington, D.C.)"

Yeast and Fermentation / Grape juice for priming
« on: January 07, 2011, 10:59:47 AM »
Happy New Year,

 I read where someone had used grape juice at/for priming and it added a slight vinous dimension.

I have a session (1.040) belgian blonde in primary.  The yeast (WY3522) lends fruits and "tartness" and a small addition of Am/Fr oak cubes  will add structure/mouthfeel.   The grape juice might add and additional layer of complexity and be complemented by the oak. If I would attempt this I would use white wine juice- reisling or gurzenwhatever.

My questions:
- Has anyone done this and/or what are your thoughts
- How much for 5gal 2.5 vols for this low gavity beer
- How to sanitize the juice.
- Would you need an additional priming agent.


All Grain Brewing / Roasted malts in stout
« on: November 15, 2010, 04:15:24 PM »

I will be brewing my first stout  (oatmeal I think) and I am looking for a smooth chocolate/roastiness.  What combo and % of malts will get me there between Roast Barley, Pale Chocolate/Chocolate, Black patent(?), or other suggestions


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