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Messages - hmbrewing

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General Homebrew Discussion / Re: Dealing With Non-Homebrewers
« on: November 28, 2013, 07:04:58 AM »
I'm a little in between the other guys....I always happily serve my homebrew when people who appreciate it stop by to visit. Key phrase here: people who appreciate it. When I travel - I rarely bring it. With my schedule, it's tough to sneak multiple brew days in a month, let alone 1 brew day a month. So I like to stretch my homebrew as far as possible - as well as be sure I have enough to serve to guests who visit. It's amazing how fast it disappears when you bring a few bottles here, a few bottles there. Nothing worse than running out of a delicious batch prematurely!

As a side note: one time I had co-workers beg me to bring in my homebrew (we work in a pretty relaxed environment - beer is always in the fridge). So - I had just kegged and carbonated a delicious IPA! I decided to bring in the entire keg thinking "it's way too bitter for most to appreciate". HA! Boy was I wrong! I brought home a nearly empty keg. Shame on me. I only had it on tap for about 2 weeks - very sad. Never did that again!

All Grain Brewing / Re: Oops...Session IPA
« on: April 04, 2013, 09:15:01 AM »
I've officially named it my "Upside Down IPA" and I pitch it to all my guests as a "Session IPA". You can't stop me.  ;)

All Grain Brewing / Re: Hop Temp Question
« on: April 04, 2013, 09:10:07 AM »
I'm by no means an expert - but, my understanding based on what I've read is that you obtain your bitterness from the boil. So, you are most likely going to get some nice hop aroma and flavor but no bitterness.

All Grain Brewing / Re: Oops...Session IPA
« on: March 25, 2013, 09:56:05 AM »
"6 ounces includes the dry hops?  That better be for a session IPA, cause it's not going to cut it for a double!"   

Beersmith had the IBU at 75. Definitely enough for a double.

Thanks for all the feedback peeps! I've read some REALLY negative reviews regarding session IPA's and how they shouldn't exist - not enough alcohol - too much hops - stuff like that. I was just really happy at how well it turned out. Would definitely consider brewing it again.

All Grain Brewing / Oops...Session IPA
« on: March 24, 2013, 09:11:57 AM »
About 4 weeks back I brewed up what was supposed to be a Double IPA. Had a couple of brew friends over and next thing you know, I space out. First, I sparged at a temp of 152 as opposed to my standard 165 - 168, then, I cut off the sparge too soon and leave a gallon and a half of sweet sweet wort in the mash tun! Result? A 1.045 Double IPA. I thought - I'll cut back the hops - make it a pale. Then I think - forget that - I already messed up once - let's push it further. I add ALL the hops as if it were pushing 1.08. 6 ounces TOTAL including the dry hopping! What a sin! You can't do that! You have to back off on the hops! Hogwash!

End result? An absolutely delicious 4.5% IPA with loads of hop flavor and aroma. OH! and no, no secondary - four weeks in primary, then straight to the keg. I even dry hopped in the primary.

Every now and then it's good to break the "rules". And a session IPA seems to be a cardinal sin in the brewing community. All I can say is: I'm drinking it now and couldn't be happier with the flavor! Cheers!

Ingredients / Re: Vanilla Beans
« on: June 27, 2012, 10:00:23 AM »
Denny! Thanks so much for the quick reply...I think I'll just do the sure thing and transfer to secondary. Plus, if I decide to leave it a couple extra weeks then I won't have to worry about it sitting on the primary yeast cake to long. Can't wait to brew this and thanks again for the reply!

Ingredients / Vanilla Beans
« on: June 27, 2012, 09:43:37 AM »
Greetings! I'll be brewing Mr. Denny Conns Bourbon Vanilla Imperial Porter this weekend for a festival in October. I plan on adding the vanilla beans after primary fermentation is complete, but was thinking of adding them right to the primary bucket. Just looking to eliminate the step of transferring into a carboy. Any thoughts on this?

Kegging and Bottling / Re: beer slushy?
« on: November 29, 2011, 10:37:44 AM »
Hi there - It's highly likely you have lost the yeast if it froze solid. If you really wanted to be sure, you could always thaw it, wash the yeast, and make up a small starter batch of wort to pitch the yeast into it to see if you get any fermentation. Much like you would a starter. If fermentation takes off, you could let it go to completion and store the yeast as you would if it didn't freeze. You're only risk is that you end up wasting some time because the yeast is in fact dead. I would try it - you have nothing to lose but a little time.

Regarding your beer - I wouldn't worry about. I'm willing to bet it's still going to taste great and you won't get any off flavors. There have been many brewers who have accidentally turned there fermenting wort into a slurry by accidentally freezing it during lagering and they still ended up with great tasting beer in the end! So, relax, don't worry, and enjoy that holiday homebrew!

All Grain Brewing / Re: Racking under CO2
« on: November 18, 2011, 10:15:38 AM »
Greetings! Try this website There seems to be lots of detailed information in regards to racking between carboys and from carboys to kegs. I believe what you are looking for is towards the bottom of the page. I've never tried it myself so let us know how it works out! Cheers!

Yeast and Fermentation / Re: Aeration for wine versus beer
« on: February 11, 2011, 12:01:34 PM »
Wort, when prepared properly, contains much more nutrients and goodies for the yeasties to feed on. It also contains sugars that are easier for the yeast to break down. Because of this Wort ferments out much quicker with no need of additional nutrients or O2. Must, on the other hand, lacks the nutrients needed for the yeast. Hence the multiple Nutrient additions. As the yeasties try to break down the sugars in the Must, they burn through O2 and yeast nutrient as they start to build the huge colony needed to ferment the Must to completion. So with each nutrient addition, you also want to replenish the O2 supply. However, once the yeast ferment 50% of the sugars in the Must, that's when you typically stop adding nutrients and more importantly O2. Any additional O2 added to the Must after that 50% point will greatly increase your risk of oxygenation. That's why your nutrient additions typically end after about 3-4 days. Hope this helps!

Yeast and Fermentation / Re: Gravity readings
« on: February 11, 2011, 10:39:19 AM »
You're going to be able to take your sample relatively quickly, especially if you use a wine thief as others have mentioned. The chances of oxygenating your brew in that time are slim to none. I wouldn't fret. I frequently will take 3 readings 3 days apart and have never had problems. Skip the satellite batch: not worth the time as it's not going to be a 100% representation of what's going on in your carboy. Happy brewing!

Yeast and Fermentation / Re: Porter FG 1.02
« on: September 30, 2010, 04:58:42 PM »
Just wanted to update everyone on this Porter. It turned out great! Nice big head, great aroma, fantastic flavor. The few extra points on the FG didn't really seem to matter. 4 more weeks till my English Brown Ale is ready!

Yeast and Fermentation / Re: Porter FG 1.02
« on: August 12, 2010, 09:06:38 AM »
I'll give that a shot. Thanks again!

Yeast and Fermentation / Re: Porter FG 1.02
« on: August 12, 2010, 08:57:36 AM »
Hi Denny - thanks for the reply. The beers were warm and I used all the sugar that came with the kit. So I don't think it was a case of too much sugar.

Yeast and Fermentation / Porter FG 1.02
« on: August 11, 2010, 04:49:28 PM »
Hi All - I brewed a True Brew Porter over 2 weeks ago. "Visible" fermentation lasted about 4 days. After that I saw no activity in the air lock but decided to leave it in the fermenter for a total of 2 weeks. After 2 weeks I took an FG reading and it was 1.02. Seeing as how the instructions said to expect an FG of 1.014, I decided to wait it out a few more days and took 3 more reading (each reading 1 day apart). All of the readings were 1.02. Convinced it was done fermenting I decided to bottle, especially because porters are known to come out a little higher in the end. Well, I opened one up after 3 days and of course it was a gusher. This happened with my first batch, but after the bottles had time to condition they properly carbed up. Even though, I still can't help but feel like maybe I had a stuck fermentation on my hands and didn't realize it. My main question is this - is 6 points off on the FG a big deal?? Could I potentially have exploding bottles on my hands??? Thanks!

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