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Messages - majorvices

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4816
Ingredients / Re: At what point does one start adjusting hop addions?
« on: August 30, 2012, 04:54:03 AM »
Agree with goschmann, there has been a lot of taste testing out there that proves that generally people can't detect a difference in 5 BUs up or down. You biggest difference is going to be in the flavor and aroma additions. Bumping up the amount of flame out or whirl pool hops is going to most likely be where you notice it most.

In the hopping schedule you are suggesting I think with a side by side test you would notice slight variastions, but nothing too terribly big. If you brewed one at 20 BUs and one at 30 then you will start noticing more marked differences.

Quote
   Along the same lines at what %AA difference would one start adjust the hop additions?

I'm not sure I follow your question here entirely. The easiest way would be simply to plug the AA and boil times into your brewing software and make adjustments there.

4817
Yeast and Fermentation / Re: Band Aid Beer
« on: August 30, 2012, 04:46:41 AM »
I'm pretty confident the problem had to do with the over handling of the yeast and the fact that it had either mutated during the long storage or got contaminated with wild yeast. Warm fermentation is more of a problem with fusels and unpleasant esters, not phenolics.

Regardless, US-05 ferments pretty clean into the mid 70s. It makes a nicer beer in the mid 60s, but it doesn't produce a ton of of flavors in the low to mid 70's - especially if you start the beer off cool. If you fermented in the mid 70's for 48-72 hours and then ramped it up into the mid 70s you would be fine. Most ester and fusel development happens during the first 48 hours. Doesn't sound like, even if warm temps did cause problems with phenolics, that you started the fermentation warm.

4818
General Homebrew Discussion / Re: White House Brew Recipe
« on: August 30, 2012, 04:38:26 AM »
I just want to get the recipe so I can tear it apart and berate it the way I do all recipes. Honey in beer is soooo for beginners, anyway.

4819
Yeast and Fermentation / Re: Band Aid Beer
« on: August 29, 2012, 01:46:15 PM »
By all means, nip pick away! :D

4820
General Homebrew Discussion / Re: What do you think of this commercial
« on: August 29, 2012, 11:40:18 AM »
I should also point out that this ad has no bearing on the fact that I've never been to a "Buffalo Wild Wings" and never intend to go to one.

4821
Yeast and Fermentation / Re: Band Aid Beer
« on: August 29, 2012, 11:30:02 AM »
..., stressed yeast .....

Stressed yeast should not cause them either since the yeast needs to have the right genes to produce phenolic compounds. That's why temperatures can't do this either. Unless the yeast mutated, though.

Kai

Yeah, I meant mutation. Wasn't even aware I typed "stressed".

4822
Yeast and Fermentation / Re: Band Aid Beer
« on: August 29, 2012, 11:02:47 AM »
I think esters and fusels are the real problem of fermenting warm. Not phenolics.

4823
Yeast and Fermentation / Re: Band Aid Beer
« on: August 29, 2012, 10:18:30 AM »
Warm temps don't cause band-aid type phenols, anyway. Bet is on wild yeast, stressed yeast or chlorine bleach/unfiltered water. I doubt you can get rid of them by fining.

4824
General Homebrew Discussion / Re: What do you think of this commercial
« on: August 29, 2012, 09:54:45 AM »
I think it is pretty funny. Or, at least, funny enough.

4825
All Grain Brewing / Re: Hefe sulfur
« on: August 28, 2012, 05:14:43 PM »
You shouldn't be able to taste sulfur. I have found yeast can sometimes put off a sulfur like aroma. Also, on the beers I have had sulfur problems with it can smell fine once and then, if you swirl it around the sulfur comes out of suspension and you smell it all over again.


4826
All Things Food / Re: Best Mexican and Indian cookbooks?
« on: August 28, 2012, 04:14:44 PM »
Not sure if it is still in print but the book that taught me how to cook Mexican food is "The Border Cookbook, Authentic Home Cooking of the American Southwest and Northern Mexico" by Cheryl Alters Jamison and Bill Jamison. Awesome tamale, tortilla, creme freche, chilli, enchillada and soups recipes. Highly recommend "Terlingua Bowl of Red" chili recipe which is made with smoked chuck roast. Some of the best mexican food you ever did put in your mouth.

4827
The Pub / Re: Biking across America
« on: August 28, 2012, 01:35:58 PM »
Bicycle or motorcycle? I've done some awesome week long motorcycle trips. Never cross country, though.

4828
General Homebrew Discussion / Re: White House Brew Recipe
« on: August 28, 2012, 09:03:24 AM »
Signed. 

I will be waiting for the obligatory "Well, I would drop the Crystal malt...." recipe comments.  ;)

 ;D

4829
Yeast and Fermentation / Re: Band Aid Beer
« on: August 28, 2012, 08:53:07 AM »
Quote
4.)  Don't think I underpitched.  Used a 2000ml starter of US-05 (last used about 6 months ago).  Starter smelled a little sour, so decanted. 

Trying to understand this. You made a slurry from a starter of US-05 from 6 months ago? If that is the case then there is a strong possibility that the slurry was just infected with wild yeast, or possibly mutated. I would never use a slurry much older than a few weeks, let alone try to revive one that was 6 months old. If you had slants or froze the yeast in glycerin that would be a different story but you are running a risk with old yeast, starter or no.

Correct.  Harvested the yeast 6 months ago, washed and put in the fridge in a sanitized vial.  Made a starter, chilled, then pitched the contents of the vial and placed on stir plate.  Had a vigorous starter fermentation, but as I said, didn't smell great.  Harvested and washed again after I racked the wheat beer to the keg.  It has a SLIGHT sour/phenolic smell, but otherwise smells like fresh yeast.  I had read on other forums that ppl reuse harvested yeast (with a starter, decanted) up to a year old (?)

Generally you want to handle the yeast as little as possible. You were using old yeast and you washed, made a starter and washed it again. Picking up an infection with all of that would not surprise me much.

And FWIW I have also heard of lots of people using 6 month old slurries, but IMO it is not a recommended practice.

4830
Yeast and Fermentation / Re: Band Aid Beer
« on: August 28, 2012, 05:08:36 AM »
Quote
4.)  Don't think I underpitched.  Used a 2000ml starter of US-05 (last used about 6 months ago).  Starter smelled a little sour, so decanted. 

Trying to understand this. You made a slurry from a starter of US-05 from 6 months ago? If that is the case then there is a strong possibility that the slurry was just infected with wild yeast, or possibly mutated. I would never use a slurry much older than a few weeks, let alone try to revive one that was 6 months old. If you had slants or froze the yeast in glycerin that would be a different story but you are running a risk with old yeast, starter or no.

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