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Messages - dannyjed

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1
All Grain Brewing / Re: Question about batch sparge timing
« on: July 21, 2015, 07:35:10 PM »
There is no need to let it wait and soak for 10 minutes and then drain slowly. All you need to do is add all of your sparge water, stir, open up the valve, vorlauf, and let it flow as fast as you can. The idea of batch sparging is to simply get all of the sugars in suspension and drain them out quickly. Fly sparging is slowly rinsing the grains. You can definitely cut some time off your brew day. Also, why are you doing three runnings?

2
General Homebrew Discussion / Re: first brew since april
« on: July 17, 2015, 07:47:51 AM »
i guess it's like riding a bike  8)

using amarillo for the first time. 1oz each centennial and amarillo at last 15min, 1oz each cascade, citra and amarillo last 5 minutes. going to dry hop with some cascade and amarillo also.
Welcome back and Amarillo is my favorite.

3
Other Fermentables / Re: Thinking about trying Mead
« on: July 13, 2015, 06:47:48 AM »
The biggest difference in my meads was when I started using staggered nutrient additions (SNA). The meads reached FG quicker and cleared up quicker which means that in 3 months you can start enjoying it.

4
Beer Recipes / Re: malt character for pale ale
« on: July 08, 2015, 10:08:41 AM »
You guys like Azacca? I tried them in an IPA and thought they were bland. They seemed to smell citrusy when I added them to the boil, but when I tasted the final beer they were not citrusy and more like earthy, herbal type of character. I also didn't get much aroma from them when dry hopped. I thought they might be nice in an amber or brown ale.

I loved the Azacca I bought. They were very peach and mango with some citrus. The dry hop aroma held up nicely, too. This was in a hoppy pale ale and they overpowered the Cascade pretty easily.
I still have some in the freezer and maybe I should give them another shot.

5
Beer Recipes / Re: malt character for pale ale
« on: July 08, 2015, 10:00:59 AM »
You guys like Azacca? I tried them in an IPA and thought they were bland. They seemed to smell citrusy when I added them to the boil, but when I tasted the final beer they were not citrusy and more like earthy, herbal type of character. I also didn't get much aroma from them when dry hopped. I thought they might be nice in an amber or brown ale.

6
General Homebrew Discussion / Re: Pics of recent brews?
« on: July 08, 2015, 08:35:44 AM »

American Pale Ale, Amber Ale, Weissbier and Berliner Weiss w/ sour cherries were on tap this last weekend for Independence Day.  The crew I had out were thirsty and put a serious hurtin' on the supply.  Always great to see friends (beer snobs, even) enjoying your home brewed ale.  Topped it off with a backyard fireworks show for a perfect evening!

Sent from my SCH-I545 using Tapatalk
Nice range of colors!

7
Homebrewer Bios / Re: MicroBrew's Introduction
« on: July 07, 2015, 11:47:55 AM »
Welcome Steve. I'm a neighbor to the north in T-town. There is a club called the Glass City Mashers in Toledo and another group called the Frogtown Hoppers in Swanton. Or maybe you just want to start your own club in BG. It great to see someone else into making sours around here! I've been brewing around 10 years, but have just got into making sours the last 2 years. There is a lot of great information on this forum and it kind of feels like a big club here.

8
The Pub / Re: help buying sour beers
« on: July 06, 2015, 08:45:26 AM »
I can't get those nice west coast sours, but I get Jolly Pumpkin and I like them very much. Not sure if you can get those in Colorado.

9
The Pub / Re: help buying sour beers
« on: July 06, 2015, 08:42:42 AM »
Isn't Crooked Stave in Colorado?

10
General Homebrew Discussion / Re: bottling an IPA
« on: July 06, 2015, 08:34:28 AM »
It looks like you're going to be bottle conditioning by adding some sugar before you bottle. His directions are for someone bottling from a keg probably with a beer gun.
1. Those caps aren't that important because I think you're going to be drinking this fairly fresh
2. If you don't have CO2 this won't happen
3. You can do this with the right amount of sugar
4. This would be to limit Oxygen, but if you're bottle conditioning this won't matter much since the yeast might scavenge some O when consuming the sugar
5. This happens when you bottle from a keg that is already carbonated

11
Equipment and Software / Re: I'll be the guinea pig
« on: June 29, 2015, 05:56:37 AM »
You know that they do sell blue spray paint

12
General Homebrew Discussion / Re: Brew day 6/24/15
« on: June 24, 2015, 11:02:06 AM »
I finished up an Amarillo Rye Pale Ale before noon today.

13
The Pub / Re: Homebrewing and Children
« on: June 18, 2015, 02:51:14 PM »
As far as the school aspect, I've shared bottles with my kids' teachers.  Can I say that?

They were appreciative.
I'm a teacher and I would appreciate it.

14
The Pub / Re: Homebrewing and Children
« on: June 18, 2015, 01:45:07 PM »
My kids (12 year twins) don't want to have anything to do with brewing. They could care less. They just walk by and say, "Oh Dad is brewing again". The only time they helped me was when I was making a melomel and my daughter put the fruit in a mesh bag for me while I held it.

15
Beer Recipes / Re: English ipa
« on: June 18, 2015, 01:38:16 PM »
I see that Wyeast has a private collection Burton style blend (WY 1203). I wonder what that would be like?

That's just a made up name for a mixture of strains in the Wyeast collection.  True Burton strains are non-flocculent, which is why the union brewing system became so popular.   The union design allows for harvesting of non-flocculent yeast cells.  A true Burton strain has an apparent attenuation of at least 80%.
Good to know. So does that mean that there are no true Burton yeast strains available for brewers? I appreciate your knowledge on the subject.

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