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Messages - dordway29

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Yeast and Fermentation / Re: Blending Belle Saison with Brett
« on: July 04, 2014, 06:28:25 PM »
I've found that 100% brett beers are a lot cleaner than mixed fermentations. Brett likes to feed on fermentation by-products from saccharomyces. They are fun though, I have one going right now with that same yeast.

Yeast and Fermentation / Re: Blending Belle Saison with Brett
« on: July 03, 2014, 07:32:17 PM »
I also say do it. It's fun seeing how saccharomyces and brett interact. Are you adding the brett in primary or secondary? And which brett strain? My personal favorite has been the brux trois. In primary it can be very clean with some fruitiness. I often get pineapple. Most likely your attenuation is going to be pretty high so I'd keep that in mind as well.

Beer Travel / Re: Estes Park, CO & There abouts
« on: May 31, 2014, 08:06:42 PM »
The Fort Collins Potts is pretty exceptional. The brewers are a couple of my best friends and I have had the chance to guest brew there. There are two buildings so if you do go there check the tap house for more beers. There's usually a few beers the restaurant doesn't have on tap.

Beer Travel / Re: Estes Park, CO & There abouts
« on: May 30, 2014, 09:50:51 PM »
Equinox is only available in their taphouse in Old Town Fort Collins plus a few select places around town. You'd have to do growler fills to bring stuff back. The only beer in bottles is their annual Barleywine. I'm not sure if Funkwerks is available there. As of the last time I was back in NY, Odell's still was not available either. Pretty much all of the Loveland breweries would also be difficult to find anywhere else.

Beer Travel / Re: Estes Park, CO & There abouts
« on: May 30, 2014, 08:50:01 PM »
In Fort Collins you should try Funkwerks. Funkwerks was named Small Brewery of the Year two GABFs ago. While you're there Horse and Dragon just opened around the corner. Equinox Brewing is another don't miss. Lots of rotating taps with a cool downtown location. Firkin tappins every thursday.
In Loveland you can try Verboten and Grimm Brothers. Verboten just won two awards at World Beer Cup. And there's a cool distillery across the street. And Grimm Brothers Altbier is fantastic.

Going Pro / Re: Craft & Homebrew Supply Startup
« on: April 07, 2014, 06:53:09 PM »
you can simplify the munich malts and pilsner malts. just starting up it's a large investment to carry both domestic and continental pilsners and most customers will only by the continental. same goes for munich malts

Going Pro / Re: Craft & Homebrew Supply Startup
« on: April 07, 2014, 06:50:51 PM »
standard 2-row is the obvious one. going into the summer we sell a lot of pilsner and malted wheat. a variety of crystal malts and lots of carapils. roasted barley and chocolate malts go a long way so you won't need as much of those. out of curiosity, which supplier are you going to be using? we use a few different ones.

Also, the liquid extract is a known gravitiy. So depending what you dilute it to you'll always know what gravity you have. Briess LME's are 36 points per pound per gallon.

So 6lbs of Amber LME in 5 gallons = 1.043

6x36=216 / 5 = 43.2

Weyermann does list Carared as a crystal malt on their website. So does their American distributer brewers supply group

Yeast and Fermentation / Re: Cara Aroma?
« on: January 30, 2014, 04:49:41 AM »
It's a darker cystal malt. Ranges from 113-150 lovibond according to weyermann.

All Grain Brewing / Re: Pre-boil gravity issue
« on: January 27, 2014, 11:02:43 PM »
I don't think you're doing anything wrong, just low efficiency. Based on that grain bill your estimations are wrong. On average base malts give you roughly 36/ppg (points per pound per gallon).

So 20lbs * 36ppg = 720 + 34 (estimating the crystal malt) = 754
Divide that by your pre-boil volume (8.5 gallons) = 88.7
So your pre-boil gravity at 100% is 1.089 or 1.088 depending whether you round up or down
Given your measured pre-boil gravity, your efficiency was roughly 59% (According to beersmith 55%)

All Grain Brewing / Re: DMS causes
« on: January 27, 2014, 05:43:24 PM »
If you aren't getting it in other beers it's probably not an infection. DMS would be detectable immediately post-boil, so that would be a good indicator. Might be another type of sulfur created during fermentation.

an experiment you could try to narrow this down would be to brew the same recipe as the last time you had this problem but sub pale malt instead of pilsner. If the problem persists it's probably the yeast
Great suggestion

All Grain Brewing / Re: DMS causes
« on: January 27, 2014, 04:34:25 PM »
So it's probably from not boiling hard enough. Do you use fermcap? That would help with boil-over issues when you turn it up.

General Homebrew Discussion / Re: Sparging a Berliner Weisse
« on: January 27, 2014, 03:57:31 PM »
WLP630 Berliner Weisse Blend also has lactobacillus in it. So the sourness will also continue developing as the beer ages.

All Grain Brewing / Re: DMS causes
« on: January 27, 2014, 03:46:37 PM »
How are you chilling? and are you covering the kettle while doing so? If the wort is still hot and you cover the kettle, DMS won't be able to vaporize and re condenses back into the wort. The other cause of DMS is bacterial but that'll usually taste a lot stronger. Also, if you taste your gravity sample before fermentation you should be able to check for DMS.

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