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Messages - blatz

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Yeast and Fermentation / Re: Yeast Washing 101
« on: April 16, 2010, 06:53:15 AM »
I wonder how long it would be before there was a negative effect from mutation?

FWIW, I only get new yeast about twice a year (unless its a strain specific to the beer I'm making) I save from 1st and second pitches (which is actually 2nd and 3rd since i get brewpub yeast a lot) and then branch off of those to 4 generations, regrowing if I have to b/c its been too long.

so point is, you can go a good long while if you keep good sanitation practice and brew often enough to keep the yeast healthy.

only judging this weekend, no brewing.

taking apart my Barley Crusher one last time to see if I can resurrect it before I replace it with a Monster.

I'm starting to wonder why I send my water cross country to Ward labs when my friend will do this stuff for a couple pints of homebrew??

eh, I hate bothering him though.

so the analysis results are in:  66 parts per billion, the drinking water standard is 5 parts per million, so i'm at ~1% of the drinking water standard.  no worries here...

All Grain Brewing / Re: Batch-Sparge and maltiness?
« on: April 14, 2010, 07:59:16 AM »
I'm not sure this is what euge was also asking about but thicker mashes produce a maltier flavor than thinner mashes regardless of the sparge amount

I'm not so sure that's a hard and fast rule. 

All Grain Brewing / Re: Monster Mill Questions
« on: April 13, 2010, 02:45:32 PM »
I talked with the fella at MM and while he's not tried malt conditioning before, he's familiar with it and he actually recommended I go with the 2 roller to prevent any gumming/jamming up. 

Its funny, I walked him through my problems with the BC and he gave me suggestions on how to fix it (though I've tried them all already) - nice guy, definitely getting my business. 

In my discussion with him, I think its that I may have actually wore my rollers down over the years.  I'm gonna try taking it apart once last time, lube it and see what I see.

The Pub / Re: Favor
« on: April 13, 2010, 09:30:57 AM »
Thanks all. She is actually doing much better today. I am sitting up at the hospital with her all day so my dad can get some work done. She's not out of the woods but has made some big improvements since yesterday. The hospital has public wireless - glad I brought my laptop!

good to hear - here's to continued recovery.

All Grain Brewing / Monster Mill Questions
« on: April 12, 2010, 06:29:46 AM »
1). Is the three roller really better than the two if you're malt conditioning?

2). Why get the 1/2" chuck upgrade?

3). I have a pretty powerful Dewalt cordless. My electric/corded drill used to smoke when I used it on a BC. The MM people state a corded drill is needed, but do you think I can use the former (Dewalt cordless)?


The Pub / Re: OK homebrewers, where should I live?
« on: April 08, 2010, 06:58:22 AM »
If I were single, I'd be all over La Jolla/San Diego.  Course you need a good job or a decent amount of coin (okay actually both) to enjoy it, but you could surf, hike and ski all the same weekend if you lived there, which is pretty awesome in my book. 

Weather is fantastic, the female scenery is exceptional, and of course its a beer mecca.

Course you could move to Jupiter - my wife's in real estate and could help you out.  I think you work in biology?  If so, Scripps is opening a big facility down the road from us.

12gal of helles (keith y.'s "Solace" recipe)

trying out some variances on chilling methods so this should be interesting.

so, JP says don't worry, and 5Star says what I did wasn't good, but there probably isn't enough in the residue to worry about, but they can't say 100% certain.  he also says he doesn't advise wasting good beer.

I drank another bottle the other day and am still alive  :D

I have a friend who works in a chem lab who offered to run a sample testing for zinc, so I'll be doing that just in case.

Ingredients / Re: German Hops
« on: April 06, 2010, 10:39:26 AM »
i think its mostly a matter of freshness.  I used to think brewhobby was crazy when he said he preferred US tett to GR, especially since he was such an ardent traditionalist with regard to lager brewing, but in the past 2 years, I've brewed a lot of lagers (these days i'm about 60/40 lager/ale split) and I have to say, I'm starting to agree with him.

I've not tried USHall before though.

I'm still debating about reloading my lager hops with GR when they become available or just getting domestic (US Tett/Hood/Liberty/Crystal).

Ingredients / Re: Post your water report
« on: April 05, 2010, 08:30:57 AM »
Here's my water (PBG/Jupiter, FL):

Ca 23
Mg 4
HCO3 37
Na 21
Cl 70
SO4 12
pH 7.9

General Homebrew Discussion / Re: What are your house styles?
« on: April 04, 2010, 09:46:32 AM »


I would have no idea either, but Ray Daniels refers to those beers in that way in Designing Great Beers.


only said that because sometimes I make vienna, sometimes marzen, but they're both pretty close. ;)

I'm hoping so. Now, if someone with specific knowledge says don't drink 'em, I would heed that advice. Good luck!

I emailed JP and Five Star Chemicals - we'll see what those two have to say - if they say dump it, then so be it.

I'm assuming the tubing and bucket I used that were soaked in PBW afterward and then rinsed well would be okay regardless, right?

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