Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - yugamrap

Pages: [1] 2 3 ... 23
All Grain Brewing / Re: Decoction mash target temps
« on: January 08, 2018, 07:04:06 PM »
Check this out if you're interested in decoction mashing:

I generally pull a bigger decoction volume than calculated, then add the excess back to the mash after it cools to the desired mash step temperature.  Though the article really gets detailed, remember that decoction mashing was used before thermometers were commonly available.  So, ratios of "known-temperature" (i.e., boiling) decoction were used to hit mash steps with relative accuracy.

I seldom do full decoction mashes anymore.  I've found that I can get similar flavor profiles with much less effort  using small additions of melanoidin and aromatic malt.

General Homebrew Discussion / Re: Hitting Cruise Control
« on: January 04, 2018, 06:15:13 PM »
I totally get the need to take a step back from time to time.  I've been brewing for a little over 10 years, and am on a hiatus right now that will probably go another 30-45 days.  This break started with my wish to make my brew day more fun.  In my case, that means building an indoor electric brewery in a dedicated space in my basement.  Why?  Well, I brew all year-round and don't enjoy brewing as much in the summer when it's hot & humid or in the winter when it's frigid outside.  As well, the set-up and tear-down each time I brew, and schlepping gear, supplies, and fermenters to/from the basement has lost its charm as I've gotten older.

So, I've undertaken a pretty big remodel of the basement - including adding a 1/2-bath and relocating the laundry  area.  And, to keep myself on track, I've committed not to brew again until I can brew on the new system.  Though I haven't brewed for a couple months, the end of the project is in sight and I'm excited to brew the first few batches on the new system.  It'll be fun learning the new system and interesting to see how much I end up tweaking my established recipes.

I'm not so much simplifying the brewing process (I'm staying with a 3-vessel HERMS system) as I am streamlining the brew day by eliminating or changing a lot of the stuff mentioned above.   No more enduring the heat or cold, or battling the wind.  I'll be able to brew, ferment, package and serve all on one level of the house.  Heck - I might even be able to do a batch on a weeknight after work (that might be wishful thinking).

All that said, thanks to Jim for bringing up the topic.  I find that I often appreciate things more after being away from them for a while.


The Pub / Re: song title game
« on: August 25, 2017, 07:16:56 PM »
Bell Bottom Blues - Derek & the Dominoes

Wood/Casks / Re: Oak in a Solera
« on: August 25, 2017, 07:13:42 PM »
I have a 3-carboy solera I use for Flanders Red. 

The first carboy is the newest beer with a standard rubber stopper and 3-piece airlock.  The beer stays in the first carboy for about a year, with 1 oz of medium-toast French oak cubes for the last month or so.  I just drop the cubes in some boiling water for a few minutes to sanitize them before adding them to the carboy,

The second carboy is capped with an orange carboy cover and standard 3-piece airlock, and has 1 oz of oak cubes in it that were previously used in the first carboy.  The difference is that these cubes never leave the second carboy, and the carboy is never entirely emptied or cleaned.  That lets them emulate a barrel as the bacteria culture gets established on them.

The third carboy also has 1 oz of used oak cubes in it from the first batch of Flanders Red I made back in 2013.  Like the second carboy, these cubes never leave the second carboy, and the carboy is never entirely emptied or cleaned.  This carboy is capped with a 3-piece airlock in a drilled natural cork stopper.  I keep the cork a little moist, checking it each time I top up the airlock.  The moist natural cork allows just enough oxygen exchange to help develop some acetic character.

Once a year, I blend a keg of Flanders Red from the three kegs.  The first carboy tends to be a bit sweeter and fruitier than the other two.  The third carboy tends to be the most sour and has some acetic character.  The second carboy is somewhere in between.  When blending, I leave 10-20% of the beer in the third carboy, then top it up with beer from the second carboy leaving at least 10% of that beer behind.  Beer from the first carboy is then used to top up the other two which results in an empty first carboy ready to be cleaned and receive the new year's batch of wort.

The idea is that the solera will develop its own sort of character or "terroir" from the bacteria culture that stays on the oak cubes in the carboys.  As well, the character will evolve over time through the transferring and blending from the newer carboys to the older ones.  Right now, the third carboy has a blend of beer in it from batches of wort brewed in 2013, 2014, 2015 and 2016.  The second carboy has a blend of beer from 2014, 2015 and 2016.  The first carboy has only beer from January of 2017.  I'll add the oak around Thanksgiving, then blend a new keg and brew the next batch or wort around the new year.   

The Pub / Re: Congratulations...You're Old
« on: April 27, 2017, 06:56:14 PM »
I have shoes older than Harry Potter.  Probably a few t-shirts, too.

The Pub / Re: Songs you never want to hear again.
« on: April 27, 2017, 06:53:10 PM »
"Old Time Rock-n-Roll" - Bob Seger

I'm sure there are those who love the song.  I'm sure it's probably not really a bad song.  I like some Bob Seger songs.  However, I earned my living playing in a cover band for a few years.  Of course, as a cover band, you have to have that one in your set.  And, back then (and probably still now), that song was on every jukebox in every club.  So, consider that you have to play the tune in at least one set five to six nights a week.  Then add on playing it a few times more for the drunk who got to the club during your last set and won't leave you alone until you play it again.  To that, add the half-dozen times it got selected on the jukebox every night.  So, most weeks, I'd play or hear that song 30+ times - not counting if it came on the radio.  Do that for 3 years with ANY song and you'll never want to hear it again.

I also get the urge to put a hot knife in my eye when I hear "Chariots of Fire" - but that's an even longer story.

General Homebrew Discussion / Re: Worst. Brew session. Ever.
« on: April 27, 2017, 06:05:40 PM »
Hang in there, Weaze - you've got enough brewing under your kilt to know that you'll hit your new groove soon enough!  Just try to stay away from the Jolly Ranchers!  ;) 

Brew on!

General Homebrew Discussion / Re: Dry hopping pellets?
« on: April 27, 2017, 05:57:56 PM »
If you keg, you might want to try keg-hopping.  I put pellets or whole hops in a nylon bag and hang it from dental floss about 1/3-1/2 way  down the height of the keg.  This way, the hops are out of the beer once that 1/3 or 1/2 of the keg has been served (that helps keep from getting vegetal or grassy notes from the hop matter).

General Homebrew Discussion / Re: I'm In A Slump
« on: April 27, 2017, 05:53:05 PM »
I think there's an upside to having an established seasonal brewing schedule.  I like to brewing sync with seasons, events or commemorations - or to have beers ready for competitions.  So, that kind of puts me on a rotating schedule for about 2/3 of the beers I brew with most of those getting brewed at least once or twice a year.  In between those, I try new styles or techniques - and some of those have found their way into the rotation.

I find that the repetition is very helpful in both learning and troubleshooting.  And, mixing-in new styles and techniques keeps things interesting and can help improve the beers in the regular rotation, too.  I like to brew Berliner Weisse for the summer - so this year I'm going to change it up a bit and try kettle souring.   

The Pub / Re: How did you pick your forum name?
« on: March 15, 2017, 05:12:11 PM »
I live in Parma, Ohio and I'm a guy = Parmaguy.  Backward, that's yugamrap.

The Pub / Re: Guitar talk moved over from main forum....
« on: May 11, 2016, 03:51:56 PM »
I have a couple guitars and a couple basses. 

The most interesting, and only one of them likely to be collectable, is my 1983 Steinberger XL-2 "boat oar" bass - serial number 563.  I bought it new and have been the only owner.  It's the version with EMS humbuckers and the curved bayonet "plug-in" leg rest (which somehow I've managed not to lose through the years).  The original gig bag bit the dust a few years ago after lots of wear and tear from gigging, so not I keep it in a custom road case.  I don't get to play it a lot, but I don't think I'll ever let it go.  I'll probably pass it on to my son who also plays.

I also have a Mexican Fender P-bass.  I've made a few cosmetic mods to it, but it's pretty much "stock."

I've always run my basses direct to the sound board through an Intersound IVP  preamp/DI combo - so I don't even own a bass rig anymore.

I have a Larrivee D-03R acoustic that I like a lot and play the most.  It's a dreadnaught with rosewood sides & back and solid sitka spruce top.  The neck is mahogany with ebony fretboard.  I added a Fishman passive piezo pickup and run that through an external Fishman preamp.

The last is a Mexican Fender Telecaster that I've made some mods to.  I swapped-out the pickguard for cosmetic reasons and added some shielding in the cavity when I did that.  I'm planning to swap out the factory pickups for the NS-2 noiseless ones.  I keep the pedals pretty minimal - overdrive, chorus, flanger, compressor, delay.  My amp is a Fender Blues Junior NOS.   

General Homebrew Discussion / Re: oxygen cleaners
« on: November 17, 2015, 09:03:46 PM »
I see that the Alkaline Brewery Wash is not recommended for use on soft metals like aluminum or zinc.  Does anyone know if it's okay on brass or copper?  I have a copper dip tubes in my kettles, and some brass valves and QDs,

The Pub / Re: Made me laugh
« on: November 06, 2015, 05:16:46 PM »
My sentiments, exactly!  I'm sure there are great pumpkin beers, but they're just not for me.  The only part of the pumpkin I care to eat is the seeds when they've been roasted.

The Pub / Re: New tap handles
« on: November 06, 2015, 04:44:52 PM »
The folks at Fat Head's are very friendly to homebrewers.  They've hosted and sponsored our club's annual competition [Society of Northeast Ohio Brewers (SNOB) - "Son of Brewzilla"] for the past five years.  We'll be holding this year's competition at their production brewery / taproom tomorrow (11/7/15).  I'm spoiled - my office is less than a mile from there.  Head Hunter straight from the fermenter sample port is wonderful.

Wort H.O.G. - have you tried the Bistro Chalk Markers on your tap handles?  They're pretty narrow, so you can fit more info - and they come in colors, too.

The Pub / Re: What's your favorite thing about being a Homebrewer?
« on: January 26, 2015, 10:45:02 PM »
For me, it used to be working on recipes and tinkering with building my system - but now it's the company of fellow Homebrewers.  Honestly, I've met some of the best and most interesting people I know through homebrewing - especially those I've met through our local club and a few clubs from neighboring areas.

Pages: [1] 2 3 ... 23