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Messages - Crispy275

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The Pub / Re: Please raise your glass...
« on: November 06, 2009, 02:29:16 PM »
It seems with today's news on the Orlando shoting spree, we will continue to see senseless violence around the country.

I heard an interesting quote from an Afganistan citizen to Mrs. Clinton last week on NPR. He said something to the effect that "you American's had your 9/11 - we have our own 9/11 practically every day!". It was a sobering reminder that while we, as a country, do suffer periodic outbreaks of violence, we certainly do not experience the constant car and suicide bombing that some others societies do.

As I said, a sobering thought. Not looking to make this political or anything. I will raise a glass to those lost to senseless violence everywhere.

Kegging and Bottling / Re: Bottling after extended secondary fermentation
« on: November 06, 2009, 07:53:03 AM »
I agree with Fred. I recently bottled some Imp. Stout after letting it age on some vanilla beans and Bourboun soaked oak chips for 7 weeks (10 gallons). After bottling 100 bottles, I realized that I forgot to add a little fresh yeast in my bottling bucket. I usually do these for extended aged larger beers, as I am concerned that the yeast could be popped out.

Well, I am happy to report that three weeks in the bottle, they are now correctly carbonated. Still, for insurance sake, I would typically add a little fresh yeast into the bottling bucket for aged beers with graviities exceeding 1.065 - 1.075. I usually add 1056 (tablespoon) to each 5 gallon batch that I am bottling and swirl it together with the priming sugars. However, you can use virtually any yeast, as the wort is effectively fully fermented. The only caveat I have to that is that I would avoid adding a significantly higher attenuating yeast to a bottling bucket full of a brew that had a lower attenuating yeast, for obvious reasons

Yeast and Fermentation / Re: Yeast and Zip Lock baggies
« on: November 04, 2009, 05:35:59 PM »
I have had an occassional baggie of really active yeast puff up a bit, but I just "burp" it out. I typically keep the baggies in my beer fridge, in the shelf on the door, propped up a bit between some bottles. I prefer to keep the top of the baggie up and off any surface.

I did have one leak once, not bad after 50-60 times. It was more than likely just me not sealing it correctly and all the way.

The AHA Governing Committee elections are coming up and we are looking for candidates for new Governing Committee members.  Four of the 15 seats are available this year, and three of our current Governing Committee members have reached the end of their term limits.

The AHA Governing Committee plays a significant role in shaping the present and future direction of the AHA.  Thanks to your help, along with the efforts of staff, the generosity of the pro brewing community and guidance from our Governing Committee, we have once again exceeded our membership and revenue targets in advance of the year-end deadlines.

The AHA continues to have challenges and opportunities, but the future is really what we make it.  We need to continue our efforts to push ourselves forward and expand the community of membership, manage the conference and competition, improve Zymurgy, and many more tasks, all of which will result in our being a strong, effective, independent organization.  This is your AHA.  We need you to take charge of it and get involved.

Governing Committee members are required to be available for monthly teleconferences (currently scheduled for the second Tuesday of each month) and attend our one face-to-face meeting at the National Homebrewers Conference each year (next year in Minneapolis, June 17-19, 2010).  Members are also connected via the Internet, both as the GC and as part of various committees on specific topics.  It's a three-year term.

Besides great ideas and boundless enthusiasm, candidates should have had some experience in organizations at the local or regional level.  Initiative, perseverance, and creativity are welcome.  The AHA Governing Committee acts both as a sounding board and a management consultant team for the AHA.  Additionally, committee work provides structure, content and feet on the ground support in the case of National Homebrewers Conferences.

You may nominate yourself or someone else (please check first to see if he/she is available and interested).  Candidates should submit a short written statement of no more than 500 words, which should explain your qualifications for the job (experience, abilities, constituency, etc) and what your vision is for the future of the AHA.  Please include your contact information and send it all to Susan Ruud  ( no later than December 1st, 2009.

Thanks, and we look forward to the elections.

The Pub / Re: Howdy everybody!
« on: November 04, 2009, 11:20:47 AM »
I personally have bounced from forum to forum over the years. Originally in the early 90's I got a tremendous amount of knowledge from the Home Brew Digest. Cats Meow helped me design some recipes early on. Then, of course, choices became numerous and I skipped from one to another.

Perhaps it is because of my volunteer work for the AHA, or perhaps because I need to focus (ha - that's an understatement!), I likely will kick around here a little longer, see who I meet, what I learn, see what sort of entertainement and educational value I get from these forums. Actually, I have pretty high hopes, as we are a collections of homebrewers from around the country who are all members of the AHA thing.

As likely the case for everyone here, I am a member some really good clubs. I can send emails to the collective of either club, and likely get a fairly downtown set of replies. I hope that my inquiries here will cast a wider net and garner additional data points and insights. Wow, that sounded so official  :o

Beer Recipes / Re: Cocnut Porter
« on: November 04, 2009, 11:03:59 AM »
A friend of mine, and one of the top local homebrewers in Michigan (don't worry Tyler Barber - I won't give you up ;-) brews an amazing coconut raspberry porter recipe. He uses both true coconut that has been roasted, as well as coconut oils for aroma at the end. If you just want it to be a coconut porter, delete the raspberries.

For 5 gallons:
2 row 6.5 lbs.
Black 8 oz.
60 L 12 oz.
chocolate 8 oz.
flaked barley 12 oz.
roasted 6 oz.
E.K.G.  6.9% 1.125 oz. 90 min.
E.K.G. .25 oz. 10 min.
E.K.G..375 oz. 5 min.
E.K.G. .375 oz. 1 min.

chalk 1.25 tsp.
gypsum .375 tsp.
kosher salt .125 tsp.

Water salts are added to the mash and sparge water
Mash 122 degrees 30 min / 152 degrees until conversion
1968 Wyeast 68 degrees fermentation temp.

Add a can of the Oregon raspberry's and a bag of coconut that I toasted in the oven to the secondary. ( need lots of room ) and let it set for 1 month.I only used the coconut flavoring at bottling to bring up the aroma.In the baking section there are two size bags of coconut, small one, and big one.Get the big one. Put some parchment paper on your baking sheet and toast until brown not burnt, turning on occation. About 1/2 dram of the Lorann cake oil coconut flavoring (I think they are about $2.00).The Oregon raspberry's are about double what you would pay for frozen but well worth. Just wipe the can with sanitizer and pour into your fermenter.

A club that I am a member of has been using a standard American Burboun barrel for a couple of years to age beers in, and we now make an annual 53 gallon Flanders Red. We utilize the Wyeast 3278 Belgian Lambic Blend. It contains Belgian-style wheat beer yeast, sherry yeast, two Brettanomyces strains and lactic acid bacteria. David Logsdon suggested that since we will not be able to tear the barrel apart and clean it every few years that this would be a better blend to use.

It is time for the 9 brewers involved to make a new batch, age it for two months, then do the transfer.

One member has elected to use a neutral yeat (WLP001) for various reasons. He believes it should be fine because the beer will sit on the bugs and yeast for a year and pick up all the flavors.

I am concerned that the American yeast is a very attenuative and neutral yeast, and by the time the beer gets to the barrel, the sugars available to a yeast will be eaten, and the neutral character of the WLP001 will prevail. While there will be an opportunity for the Brett strains to impart their particular characteristics to the beer, the Belgian strains will be absent. It is the first two yeasts (wheat and sherry)  that will likely not provide any contribution to the barrel.
Now, a couple of other members of this group have chimed in and suggested that the ultimate blending of everyone's contribution is likely to dissipate any loss of character. I can't say with any certainty that I can refute this. I just have a concern that it potentially can have a dilutative effect.

What do others think? The beer was brewed mid-late October, and my offer of a slurry of the WYeast blend may be moot at this point, but I am looking for feedback as to whether I should relax and not worry, or break into said brewers basement and innoculate his batch  ;D

All Grain Brewing / Re: Insulation For Mash Tun
« on: November 03, 2009, 02:34:07 PM »
While the bubble wrap insulation from Home Depot won't go up in flames, it does melt. I used it for several years while brewing in the Michigan winters, and in time I would forget and light the burners while recirculating the mash and...smell something. It never caught fire, but was unpleasent to smell.

I just used masking tape to hold it to the keg, and in time I would punch a termometer through it into the thermo-probe thingy on the kettle. This worked to also keep it in place.

Yeast and Fermentation / Re: Yeast and Zip Lock baggies
« on: October 21, 2009, 04:16:17 PM »
No, I have not. Since all the baggies (except those that travel to micro's and back) only travel the ten feet from the fermentation area to the beer fridge, they get minimal handling.

Because I am anal (as many in this hobby are), I will soak the corner of the baggie and a pair of scissors in a solution of Iodophor, shake them a little to get the solution off and cut the bottom corner off and dispense the yeast that way, But no baggies have suffered a break otherwise.

Yeast and Fermentation / Yeast and Zip Lock baggies
« on: October 21, 2009, 06:25:01 AM »
Over the years I have accumulated a number of handy tips, but this is one I like to shout about from the mountain top. Someone told me about this over ten years ago, and I have used it on dozens of occassions.

I was informed that Zip Lock baggies are sanitized from the factory. Because of this, you can put yeast into a brand new baggie and store it for several weeks. For instance, if you wanted to obtain yeast from a local microbrewery, all you would need to do is to open the baggie for the first time (after the brewer has sprayed his sanitizer around the dump valve), being careful to keep your fingers on the outside of the baggie. Fill it up, zip it and toss it into your cold storage. I always write the strain and date with a Sharpie pen before I fill it up. I prefer one gallon Zip Locks for this operation.

I also do this for yeast strains if I know I am going to want to use it again relatively shortly. If I used a glass carboy for primary, I rack it to secondary and leave a couple of tablesppons of wort/beer behind. I swirl it around to get the yeast cake into a slurry, torch or wipe the opening with a vodka soaked papertowel, and lay the carboy on a low table. I do this because when tilting the carboy uoside it gets a little awkward if i by myself, and I use the table to stabilize the carboy. I just make sure the neck of the carboy does not touch the inside of the baggie at any time.

My friend Jeff Renner always ferments his primaries in a bucket to harvest (skim) the yeast in the krausen. And side-by-side experiements have shown that people prefered the brews made with subsequent batches using the top-croped yeast versus what settles on the bottom. However, if you prefer to use all glass for both primaries and secondaries, this is the way to go.

General Homebrew Discussion / Re: Way to go!
« on: October 16, 2009, 08:19:17 AM »
Nicely done! This is a far more inviting site than before. It is obvoius that a lot of hard work has gone into this, and I can see the day when hundreds, nay, thousands of AHA members come to this site and tap into it, both providing their knowledge and finding out things they never knew before.

Fiftenn years ago or so when the Internet began to become more mainstream with the advent of user-friendly browsers, homebrewers as a whole jumped in to share and find knowledge. And even before browsers, there was a healthy community sharing though the Homebrew Digest and other boards.

Now we have the capability to share in a much more "robust" way, to a larger population. And in the end, grow this into the onternational community of homebrews. Tres cool guys and gals!

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