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Messages - dcb

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16
General Homebrew Discussion / Re: VERY random PBW question
« on: January 08, 2015, 02:57:10 AM »
PBW is just about all my backyard lawn got fed last Summer.  I brew about once a month.   Based on that, I think you'll be fine.

17
The Pub / Re: Newly unemployed and want to brew
« on: January 07, 2015, 03:00:21 PM »
My Texan dad used to say (read it reaaal slow for the full effect): "They cain't say yes if you don't ask."

18
General Homebrew Discussion / Re: WA area brewers!
« on: January 05, 2015, 03:44:48 AM »
Yep-- I'll see you there.  I was in Micro HB a couple of weeks ago and they had a flyer on the counter, so it's been on my radar.

19
The Pub / Re: Avoid the new Tapatalk
« on: January 01, 2015, 01:59:14 AM »
I've just started using the desktop site on my cellphone.  Squinting at the tiny type is easier than dealing with tapatalk.  I wish we could get a first-class app for this forum.

20
Beer Recipes / Re: Deschutes Beer Clone Recipes Revealed
« on: December 31, 2014, 01:45:41 AM »
Red Chair, Black Butte

21
Equipment and Software / Re: Paddle
« on: December 27, 2014, 04:37:38 PM »
This is the SS one I have:    http://shop.greatfermentations.com/product/stainless-steel-spoon-21-inch/basic-winemaking-equipment

I was just going to say this. I just have a 24" SS spoon.  It's easy to clean, sits in my long sanitizer tray, goes in the dishwasher, and I like having one piece of gear instead of two.   I've never seen the advantage of having  a separate plastic or wooden paddle when brewing at the scale we do. 

22
General Homebrew Discussion / Re: trub or no trub-brulosophy
« on: December 11, 2014, 05:58:57 AM »
I found the first taster's (Ryan) theory that the trub actually helped to clarify the beer interesting.   I had never considered the idea that it might act as a self-fining.   I started out being rather obsessive about leaving as much crud as possible in the kettle, but have started to settle down about that.  This will certainly give me more courage.

23
The Pub / Re: Beer concentrate at bars?
« on: December 08, 2014, 04:44:42 AM »
I'm always amazed at the gimmickry people will dream up (or fall) for just to avoid an honest product.

24
Yeast and Fermentation / Re: Washing Brett
« on: December 03, 2014, 03:28:03 PM »
Before you do anything, take a look at this thread:

https://www.homebrewersassociation.org/forum/index.php?topic=19850.0

It might save you a ton of work and help improve your beer as well.

25
Kegging and Bottling / Re: Bottling Logistics
« on: December 03, 2014, 03:21:54 PM »
No problem there really. After another handful of batches, you should be able to estimate by looking at it. Unless you dry hop, that makes it tough.

And hence the admonition always to keep careful and detailed notes.  After a couple of batches it will seem less like an estimate and more like a calculation.

26
Yeast and Fermentation / Re: Brett puzzlement
« on: November 21, 2014, 10:10:42 PM »
I don't remember checking the date on the pack specifically, though I have a knee-jerk habit of looking at the date (which of course proves nothing about this specific instance).   I believe the brett is active because the difference in taste is striking, but I thought the idea that the brett was dead was a pretty sensible thing to consider.

27
Yeast and Fermentation / Re: Brett puzzlement
« on: November 21, 2014, 08:26:32 PM »
Its either dead brett or an instrumentation fault. Just a guess

Ah yes.  Sometimes someone just needs to blurt out the obvious.

While I trust the current calibration of my hydrometer, there's no way to go back and prove that I didn't either gaff the reading or mis-record it. 

But if it's dead brett, it seems like I ought to be able to prove that.  My first thought was to make a small starter wort and pitch a sample of the beer in there, but that would only show whether I had live yeast, not live brett.

Hmmm.....




28
Yeast and Fermentation / Re: Brett puzzlement
« on: November 20, 2014, 04:45:15 PM »
What temperature have you been keeping this beer at with Brett B. in the secondary?

It's been under my stairs in a basement, where it's a pretty steady 66F.

BTW, my hydrometer checked out just fine with distilled water and I was able to reproduce my last hydrometer reading.  No way to go back and prove the original reading, so I'm left with something I can't explain.

Now I'm twitchy about bottling out of fear that the brett will take off and .  I'm not nearly as concerned about exploding bottles and flying glass shards as I am wasted beer, though either is bad.   Mostly I just hate it that my understanding is so disconnected from my observations.

29
The word "stirring" is not what comes to mind when I'm aerating.

I aerated using a whisk for quite a while.  I thought of it more as whipping, just as if I were whipping cream by hand.

30
Yeast and Fermentation / Re: Brett puzzlement
« on: November 18, 2014, 04:35:59 PM »
Well, it's oddly comforting to know that my expectations weren't out of line.   I appreciate the confirmation in that-- thanks!

Are you sure your gravity readings at the end of the sacc fermentation or your most recent reading were accurate?

I'm pretty confident in them, though my confidence in the July readings are based more on trust in my practices (and hopefully not too much wishful thinking).  This weekend, I let my sample sit on the counter long enough to come to room temperature, so I was within a degree or two of 68F.   I let the little bit of foam fall flat, giving the hydrometer a twirl and making sure it's free floating.  I haven't checked it in distilled water since Summer,  but I think I treat it with reasonable care.  I did notice that the sample was slightly effervescent when drawn, but it  sat out 45 minutes before I took my last reading so I doubt there's much error from that.

Not I'm thinking I'll pick up some distilled water tonight and re-check my hydrometer.  It'll be worth it to get another taste of the beer.

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