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Messages - blatz

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1
General Homebrew Discussion / Re: How's your LHBS doing?
« on: April 18, 2018, 03:58:37 PM »
We have a hybrid shop literally in the parking lot of the brewery complex (it is also a bottle shop/draft house). Business is not great in spite of a decent selection he has considered shutting it down and has made the footprint a lot smaller.

My 'local' is actually a small hybrid business, actually 3 biz - they supply distribute grain to most of the breweries in florida, have their own small brewery (I think 3 or 7 bbl system though it may have changed) and a small homebrew operation.  On my trips over to that coast, I usually buy my bulk grain and other large items that don't ship free from them, and buy specialty grains and everything else online.  I'm grateful that they have other businesses, as I doubt they'd survive on homebrewers alone.

I think the LHBS concept is dead unfortunately.  for people who want to jump into the hobby, there is plenty of info and support via online forums and books, and its easier to order things online these days.

2
Yeast and Fermentation / Re: Harvested Yeast - what is going on?
« on: April 13, 2018, 07:55:30 PM »
I also generally repitch directly, no starter. 

same here, but im usually repitching within 2, maybe 3 weeks at most.  in this case I'm going to be approaching 7 weeks and I feel I'll need to kickstart it.

3
Yeast and Fermentation / Re: Harvested Yeast - what is going on?
« on: April 13, 2018, 02:55:55 PM »
I used to be a yeast rinser.  Denny isists it has no benefit, and I tend now to agree.  Especially as Jim keeps pointing out:  dead stuff and trub won't propagate! If there's no contamination, I'd just pitch it to a starter, which will grow the live stuff to the maximum potential count given the density and volume of the starter wort.

yeah ive never been a rinser;  I tried it once about 10 years ago and decided it was too much work for little appreciable benefit.  good points.   

4
Yeast and Fermentation / Re: Harvested Yeast - what is going on?
« on: April 13, 2018, 02:13:07 PM »
I doubt its contamination.  I see this in probably 3 of every 4 slurries that I keep over a month (which is usually the ones that I think i'll use in the future but don't).  If it was contamination I would expect that would suggest something in my normal brewing, and in ~250 batches, I've had less than a handful that got contaminated.

I was thinking the autolysis issue as well.  its 4 weeks old, and it went from crystal clear to cloudy right at the end of week 4.

I did plan on pitching this slurry into a starter in 2 weeks and using it again.  wondering if I should thinking about rinsing it or something.

5
Yeast and Fermentation / Harvested Yeast - what is going on?
« on: April 12, 2018, 07:07:07 PM »
Noticed this many times over the years, but never really thought much of it until now.

sometimes, when I keep a harvested slurry in a mason jar, initially the slurry separates from the wort and the wort drops bright.  Then after a few weeks, the wort clouds up again.  any insight into what might be happening?

6
Kegging and Bottling / Re: Can Seamer
« on: April 06, 2018, 05:19:55 PM »
I think Drew's is hand powered, but I'm not certain.  IRC, it was around 600-700.

that's not too bad, just have heard of more occurrences of leaking with a hand crank, but it may be a reasonable trade off.

7
Kegging and Bottling / Re: Can Seamer
« on: April 06, 2018, 05:18:12 PM »
I looked into the all american that Drew has, I haven't seen an electric for under $1000. The part that kills me is the cost of the cans. For a 5 gallon batch, you're spending ~$15 on bright (unlabeled) cans. That's around $0.37 per 16 oz. can, and around $0.58/labelled from what I've found.

ouch;  thankfully aside from a high gravity batch here or there which I might be inclined to package, I'd mostly be using it for a few cans/4pk here and there to give to friends and not have to hound them to give me back a growler when they are done.

8
Kegging and Bottling / Can Seamer
« on: April 06, 2018, 03:54:15 PM »
anybody seen an electric can seamer for say under $1000?  I never really thought about getting one, but recently while at jeffy's LHBS I overheard another patron talking about one in the $500-$700 range.  still expensive, but low enough to pique my interest.

since then I've been searching online, but the lowest I've seen is around $1600.  That's a bit much particularly for something that i'll be primarily using to help give away more of my beer.  I'm a bit crushed (see what I did there).

9
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 05, 2018, 11:07:10 PM »
Dortmunder






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10
All Grain Brewing / Re: APA malt bill advice
« on: April 05, 2018, 05:52:41 PM »
favorite is around 93% 2-row and 7% C-60.To me, it tastes pretty close to SNPA, which is my favorite commercial APA. 

I've played around with lighter crystal malt, wheat, no crystal malt (just base and lightly toasted), and the above is what I keep coming back to.

That's just my personal preference though.

I agree. I eschewed 60 for the longest time, but I am now finding that its what I've been missing all along.

11
Ingredients / Re: Pairing roasted malt and Hops.
« on: March 31, 2018, 12:52:41 PM »
12 gal

Chinook for bittering to bring the total ibus including late hops to 30
2oz Amarillo/1oz Chinook at 10
2oz Amarillo/1oz Chinook whirlpool at 180df for 30 min
Here's what I Have worked out so far.

80% 2 row
8% wheat
7% C40L
4% pale chocolate
1% chocolate 450.

Depending on my OG I'll work out the hop bill.
Amarillo and Chinook as you suggested.
I think I'll try S04 or WLP008

Thanks for your help.

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wow that's remarkably close to my ABA.
I use Janet's brown ale recipe. Removed the carapils added pale chocolate and added a little more wheat.

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ah - yeah.  JBA is good, but too dark for me for brown ale.  I don't have it right in front of me, but off the top of my head my recipe takes yours but replace the wheat with Vienna, bump the Crystal to 60 (or is it Eng Dark 70/80 I can't recall) and move the total chocolate down to 3.5% and I believe that's it.  cheers!
Homebrew shop was out of Chinook. I opted for Simcoe.

We shal see what happens.

Cheers.

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One of my all time favorite hop combos. Classic.


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12
Ingredients / Re: Pairing roasted malt and Hops.
« on: March 30, 2018, 05:41:46 PM »
12 gal

Chinook for bittering to bring the total ibus including late hops to 30
2oz Amarillo/1oz Chinook at 10
2oz Amarillo/1oz Chinook whirlpool at 180df for 30 min
Here's what I Have worked out so far.

80% 2 row
8% wheat
7% C40L
4% pale chocolate
1% chocolate 450.

Depending on my OG I'll work out the hop bill.
Amarillo and Chinook as you suggested.
I think I'll try S04 or WLP008

Thanks for your help.

Sent from my SM-G930P using Tapatalk

wow that's remarkably close to my ABA.
I use Janet's brown ale recipe. Removed the carapils added pale chocolate and added a little more wheat.

Sent from my SM-G930P using Tapatalk

ah - yeah.  JBA is good, but too dark for me for brown ale.  I don't have it right in front of me, but off the top of my head my recipe takes yours but replace the wheat with Vienna, bump the Crystal to 60 (or is it Eng Dark 70/80 I can't recall) and move the total chocolate down to 3.5% and I believe that's it.  cheers!

13
Ingredients / Re: Pairing roasted malt and Hops.
« on: March 30, 2018, 05:32:59 PM »
12 gal

Chinook for bittering to bring the total ibus including late hops to 30
2oz Amarillo/1oz Chinook at 10
2oz Amarillo/1oz Chinook whirlpool at 180df for 30 min
Here's what I Have worked out so far.

80% 2 row
8% wheat
7% C40L
4% pale chocolate
1% chocolate 450.

Depending on my OG I'll work out the hop bill.
Amarillo and Chinook as you suggested.
I think I'll try S04 or WLP008

Thanks for your help.

Sent from my SM-G930P using Tapatalk

wow that's remarkably close to my ABA.

14
Thank you for the input guys. That makes alot of sense. I thought it was possible that my brew salts may be a culprit.
I was also reading that those hops are high in Myrcene oil, Amarillo being one of the highest.

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That’s outdated;  citra is about 60-70% vs. Amarillo around 50.  A lot of the other new age hops are also big “myrcenaries “


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15
Amarillo, Centennial and Citra all give tangerine and orange zest to varying degrees to me ( in addition to other flavors/aromas).   Falconers Flight is a blend which includes Centennial and Citra.

Mosaic never grew on me, so I can't recall much there. 

point is you're using a lot of similar hops, and if youre going 1:1 with Citra, Citra being so oily may be dominating the other hop. 

try something a bit different, maybe simcoe and cascade (either single hop or together). 

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