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Messages - bluesman

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7846
I recently made a Boston Lager clone. I brewed the beer and chilled it down to about 60F then transfered it into a  (2) 7.5 gallon buckets which were then transferred into my chest freezer controlled by a  Johnson controller set at 50F.

I leave the airlocks off because if I don't, the cooling of the air in the headspace will cause the air to contract which will in turn suck the liquid out of the airlocks and into the beer. So it's a tradeoff between sucking the liquid from the airlocks into the beer or sucking more O2 into the headspace which will then oxidize the beer.

Once the beer gets down to pitching temp, I install the airlocks. That usually takes about 4-6 hours or so in my chest freezer.


7847
General Homebrew Discussion / Re: Kettle Caramelization for a Wee Heavy
« on: January 13, 2010, 05:32:33 PM »
I used my indoor gas range and it worked fine.  I think it took me 90 minutes get it to the caramelizing stage.

If you can boil a gallon and a half or so of water on it vigorously then you should be good to go.

+1

I boiled down 5 quarts to almost a pint in about the same time. Go for it... just keep a very close eye on it. You don't want any boil-overs. It should finish with the consistency of molasses.

7848
Yeast and Fermentation / Re: Open Fermentation vs Closed Fermentation
« on: January 13, 2010, 05:14:25 PM »
You mean like a microscope...

My general advice is to start out with closed fermentation and get comfortable with the process and make some good beers. Once you feel confident and want to give a more open fermentation a try, go for it. Just keep in mind that you may be playing much closer to the edge of getting an infection in your beer.
Kai


I guess I should rephrase what I said "kind of scares me". What I should have said is that open fermentation has some potential to develop an infection, therefore I am not willing to take that risk. I am more interested in developing new recipes and brewing processes that involve automation. I'm a gadget guy...I like experimenting with process controls.

There's nothing wrong per say with experimenting in open fermentation, it's just not where my interests lie. I would suggest researching The Brewery Ommegang's process. Maybe they will let you in on their techniques.  :-\

7849
Yeast and Fermentation / Re: Open Fermentation vs Closed Fermentation
« on: January 13, 2010, 02:42:46 PM »
I think he's on the lookout for "things" and "stuff".  ;D

7850
Yeast and Fermentation / Re: stuff I'm finding under the microscope
« on: January 13, 2010, 04:03:09 AM »
Kai,

How much of that Dopplebock did you have to drink before you saw those "things" ?  ;D

7851
Pimp My System / Re: Some of my stuff
« on: January 13, 2010, 03:15:00 AM »
Really nice equipment. I like looking at beer making and processing equipment, it gives me ideas on bettering my process. Thanks for sharing.  8)

7852
General Homebrew Discussion / Re: Recipe ownership?
« on: January 13, 2010, 02:48:12 AM »
As long as I do this way...it's My Recipe.  ;)

http://www.youtube.com/watch?v=t6Lp4w8wyy0

7853
General Homebrew Discussion / Re: Recipe ownership?
« on: January 12, 2010, 09:12:22 PM »
I use malt, hops, yeast, and water.  So if your doing that in your recipe, make sure you credit me ???

There's no way for that to be possible because that one belongs to me.  ;D

7854
General Homebrew Discussion / Re: Recipe ownership?
« on: January 12, 2010, 06:59:38 PM »
I guess it's just good gamesmanship to give credit if you have the opportunity, but there should be a complexity or something special about the brew to even think you deserve credit IMO.


You mean like brewing with "no pants".  ;D

7855
Beer Recipes / Re: Hi gravity favorites
« on: January 12, 2010, 05:56:28 PM »
Will a hi OG beer still finish with a low FG.

It can, but my experiences is that if I start with a 100+ OG, I really don't like it to finish under the mid 20s.

My last Barleywine started at 1.106 and finished 1.023 using a yeast cake of WLP001 from an APA.

7856
Yeast and Fermentation / Re: stuff I'm finding under the microscope
« on: January 12, 2010, 05:48:12 PM »
I think if we knew what we inhaled and ingested daily on a microscopic level, we would all change our ways.

Not to mention the fact of what we sleep with....  :o


7857
Yeast and Fermentation / Re: stuff I'm finding under the microscope
« on: January 12, 2010, 05:44:45 PM »
Kai,

Here's a Fuller's yeast sample.



and some Brettanomyces. In most beer styles, Brettanomyces is viewed as a contaminant and the characteristics it imparts are considered unwelcome "off-flavors". However, in some styles, particularly certain traditional Belgian ales, it is appreciated and encouraged


7858
Yeast and Fermentation / Re: stuff I'm finding under the microscope
« on: January 12, 2010, 05:32:29 PM »
I'm suddenly feeling nautious while I'm sitting here eating my lunch. Thanks Kai!  :o  ;D

7859
Yeast and Fermentation / Re: Open Fermentation vs Closed Fermentation
« on: January 12, 2010, 02:46:49 PM »
I'm no expert on open fermentation and frankly it kind of scares me, but apparently it is happening everyday in breweries around the world as this picture shows.



A true top-cropping ale yeast in an open fermentor at Brewery Ommegang

I beleive the krausen layer on top somewhat protects the fermenting beer from the detrimental effects of oxidation during the process.

7860
Beer Recipes / Re: Hi gravity favorites
« on: January 12, 2010, 01:55:37 PM »
I'm getting ready to brew a Barleywine, maybe this weekend. I am going to use US-05. I really liked my last recipe using all Centennial and Cascade. I am going to use Zuess, Centennial and Cascade for a total of about 90 IBU's in this recipe. The grain bill for 5 gallons consists of:

Amount Item Type % or IBU
20.00 lb Pale Malt (2 Row) US (3.5 SRM) Grain 78.43 %
3.00 lb Munich Malt - 10L (10.0 SRM) Grain 11.76 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.92 %
1.00 lb Rye Malt (4.7 SRM) Grain 3.92 %
0.50 lb Caramunich Malt (56.0 SRM) Grain 1.96 %



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