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Messages - majorvices

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Going Pro / Filtering
« on: March 22, 2013, 09:16:23 AM »
Btw if you do filter on the way over to bbt and get the beer clear you can carbonate it and have it packaged in 24 hours or less. If the beer is cold I can have it carbonated really quick. Hours with the diffusion stone. I have never been in such a hurry as to need to carb and keg the same day and don't filter anyway. But for me I keep any beer I want clear in bbt for at least 48 hours. That's why filtering is so cool, you can turn it around a lot faster.

I still think unfiltered beer tastes better though, in many cases. But for lagers like Leos is doing I think filtering actually improves those beers. Ipas .... Not so much. In fact I distrust clear iPas.

Going Pro / Filtering
« on: March 22, 2013, 09:06:05 AM »
It depends for me. Sometime I can get the beer fairly bright in the fermentor and fine it in the bbt and have in ready in 48 hours or so. On beers that clarity is not an issue I can rack over to bbt, carbonate in as little as 8 hours and be kegging the next morning. Which is why if you are a production facility it's good to have wheat beer in the mix. ;) dark beers are more haze tolerant as well.

But, the same strain I use for my wit I also use for my higher gravity Belgians and that strain is a b1tch to clear and sometimes it takes me a week or longer in bbt and several finings. Have a dubble that's giving me fits right now.

I really want to move toward filtering my higher gravity Belgians but have avoided it thus far. Only a matter of time though. I also have an extra 30 bbl bbt on order and that will take care of some of the log jams due to beer clarity and tank time. Plus, if it really becomes a problem ( like the dubble I have sitting now) I can filter from one bbt to the other. I'm thinking this will alleviate some of the headaches involved with filtering from fermentor to bbt. Sean may correct me if I'm wrong since I'm a filtering noob. But ime you always get a plug of yeast from the fermentor no matter how much you fine and dump.

Yeast and Fermentation / Belle Saison Dry Yeast
« on: March 22, 2013, 08:27:23 AM »
IMO if you are using low alpha hops for buttering you are wasting hops and wort. There's not going to be much flavor left after a 60 minute boil and the amount of wort absorption becomes significant.

IMO American high alpha hops do not work well in European beers.  I have used Magnum in the past for bittering and I think it works really well, but I just don't make enough beer over the year to justify a pound of it.  My American styles will use Columbus and Chinook for bittering and that's fine for an American ale style.  Now that you're pro Keith, you will look at things differently than I do and that's OK.  Money's not a big driver for me as far as brewing is concerned, so I tend to stick more to tradition.

I've actually never tried a high alpha American hop in European style beers so I can't comment but I've used magnum for a long, long time and for those styles I think it works best. Less hop and vegal matter in bk. but that's just me.

Errr ... sorry for the hijack boys and thanks for the feedback on the strain. Looking forward to using it soon.

Yeast and Fermentation / Belle Saison Dry Yeast
« on: March 22, 2013, 04:34:56 AM »
IMO if you are using low alpha hops for buttering you are wasting hops and wort. There's not going to be much flavor left after a 60 minute boil and the amount of wort absorption becomes significant.

Going Pro / Filtering
« on: March 21, 2013, 02:07:38 PM »
I just fine once in the conical after dumping and once in BBT, twice if needed. But yeah, Sean's method is mostly what I do. I go higher dosage on the bio fine.

Going Pro / Filtering
« on: March 21, 2013, 10:47:26 AM »
I personally think you lose a good bit of flavor when you filter. It's just a fast way to condition beer IMO.certain beers like Kolsch may be better for it but others like pales and iPas suffer.

General Homebrew Discussion / Irish Moss vs. Whirlfloc
« on: March 21, 2013, 04:42:08 AM »
I used to use both, but haven't for a while because I'm not sure it really matters for me since I lift and dump my wort into the carboy instead of draining from a valve. And also, I agitate my chiller when it gets to about 70-80F to mix the wort more and chill faster. So I'm not sure it even helps to use the stuff for me. But maaaaaybe it does...hmmm.

I had run out for several months and recently bought some more and was reminded how well it works when I saw the clarity in the hydrometer flasks.

Yeast and Fermentation / pitching on a yeast cake
« on: March 20, 2013, 06:06:30 AM »
But it's still going to vary fr strain to strain. For instance, wy1056 will generate very little esters even as high as 72-74 degrees while a hefe wiezen strain will through all kinds of esters at 62. Increasing pressure on Some strains lowers the ester profile significantly. Pitching rates affect ester profile a heck of a lot (I've seen some studies that shows under pitching decreases esters with many strains over over pitching increases esters).

Regardless, pitching cool is going to reduce the amount of fusels and those you definitely want to keep as low as possible. Pitch and start out cool and you will have a cleaner tasting beer. As long as you stick to a decent pitching rate and don't go crazy with the temp your ester profile will fall nicely into place. You may want to experiential with different temps, aeration times and pitching rates to find the profile you are looking for.

General Homebrew Discussion / Irish Moss vs. Whirlfloc
« on: March 20, 2013, 05:57:29 AM »
Yeah, 1/2 tab for 5 gallons. Fwiw the commercial instructions are "about 50 tablets per 10 bbls" and they recommend upping the dosage on higher gravity worts.

Going Pro / Re: kegs
« on: March 20, 2013, 04:17:45 AM »
I just got a mailer for keg rental:

Keg Credit out of Nashville TN
1/2 and 1/4 BBL are 13 cents a day and 1/6 BBL is 10 cents a day.

I do not know if they are rent to own or just rent.

This is who we use. Its not rent to own.

All Grain Brewing / Re: Mash-out
« on: March 19, 2013, 09:26:13 AM »
A lot of purist will resist this comment but you can absolutely skip the mash out step. It may slightly increase your overall efficiency and lower the lag time on the boil slightly but you aren't going to get much else benefit from it.

The Pub / Re: A day at work
« on: March 19, 2013, 08:12:58 AM »
Cool! Thanks for sharing! +1 to robot dude.  ;)

Yeast and Fermentation / Re: pitching on a yeast cake
« on: March 19, 2013, 08:08:38 AM »
High temperatures early in the fermentation tend to increase fusels. Ester formation is caused by different factors and vary from strain to strain.

I think some brewers tend to get fusels and esters mixed up. Fusels taste more like rubbing alcohol, nail polish, etc and tend to kill head retention and cause head aches.

For the most part if you ferment under 72 with most ale strains you will minimize ester development.

General Homebrew Discussion / Irish Moss vs. Whirlfloc
« on: March 19, 2013, 04:25:41 AM »
Whirlflock is prepared Irish moss. It dissolves better and works better IME than plain IM.

Ingredients / Columbus hops
« on: March 18, 2013, 07:22:57 PM »
Columbus is one of the hops I have found makes an excellent single hop beer. I recommend trying it.

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