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Messages - Joe Sr.

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16
General Homebrew Discussion / Re: The Decline of Homebrewing
« on: September 26, 2016, 01:41:32 PM »
Bread machine = zymatic?

17
General Homebrew Discussion / Re: How long is your brew day?
« on: September 26, 2016, 01:40:48 PM »
5 -6 hours, give or take. I usually plan for 8, but that's usually doing two 5 gallon batches with staggered starts.  Plus, one mash tun does NOT like to drain.  Still dialing that in, which takes awhile with my intermittent brewing schedule.

A partial mash stove top batch feels quicker, but I'm not so sure it is as it takes longer to heat the water.

18
General Homebrew Discussion / Re: The Decline of Homebrewing
« on: September 26, 2016, 10:33:02 AM »
Joe Sr.  You are like the Omega Man to me...Always right and a light in the darkness....

Hah.  You flatter me.

I had time to kill on Friday and wandered through Binny's.  I browsed every single beer aisle (and twice down the bourbon aisle).  There are a phenomenal amount of beers out there.  And a lot of them are really good and really well made.  They're also expensive, but I get Keith's point about time and equipment costs. 

I grabbed a couple of quads I've never had (plus some I have), an old ale (Smutty Nose Really Old Brown Dog - outstanding!), some standbys that were on sale, and a few other things.  I spent a ton (mostly on the bourbon to be honest) but I've got a really nice variety of some really good beers.  It didn't take any time out of my weekend.  I can see the allure of skipping the brewing and having a huge selection of great beer available.

19
General Homebrew Discussion / Re: The Decline of Homebrewing
« on: September 23, 2016, 02:07:54 PM »
Less beer is brewed due to demands on time (work, family, and so on). Every town having a brewery (it seems that way) cuts into the need to brew fresh beer.

The first part describes me, but as to the second part the same demands on my time keep me home and not going out to the breweries, tap rooms, and awesome beer pubs in Chicago.  Brewing is something I can do at home.  The kids can help out (they don't much any more).  We share the beer with friends when we are entertaining. 

If I was younger, and unattached, the lure of going out might impinge on my brewing.

I agree that the hobby will be fine in the long run. 

20
General Homebrew Discussion / Re: The Decline of Homebrewing
« on: September 23, 2016, 01:47:32 PM »
i think it's interesting that they use the decline of "how to homebrew" as a Google search term to show a decline in home brewing. That may have declined, but did other terms increase, like:

"best mash temp for..."
"best fermentation temp for...."
"ideal water profile for...."

IMO a decline in a generic search for a hobby doesn't show the true picture. As more people learned about the hobby, the "Googling" grew more sophisticated and probably increased as much as the first declined.

Even if the data for the article is questionable, the AHA collects a lot of data both from stores and homebrewers.  Those data confirm what the article says.

Those of us who lived through the 90s boom and the brew-on-premises places have seen these cycles before.  I haven't seen the data, but I doubt it's any reason to fret.

Even if there's a contraction in brick and mortar stores, the on-line shops will remain (I think my original order from William's was placed using a catalogue).  The quality and availability of ingredients will not likely be impeded and is far better than it has ever been.

I brew less often than I used to, but life gets in the way.  That doesn't mean I'm quitting.

21
General Homebrew Discussion / Re: The Decline of Homebrewing
« on: September 23, 2016, 08:44:28 AM »
Everything goes in cycles.  This reminds me of the big golf boom in the 90s.  They couldn't build courses fast enough.  Now, courses are closing because there aren't enough players.  I think I read that Nike is getting out of making golf equipment.

Homebrewing took off like crazy in the last couple years.  That's not sustainable.

22
All Grain Brewing / Re: Where to buy RO Water?
« on: September 22, 2016, 10:54:43 AM »
You should see if the local grocery stores near you have them.

Here you go.
http://locator.glacierwater.com/locator/viewer/map.php?lat=&lng=&accuracy=&search=Denver+co&value=5

This locator is cool.  Turns out the Whole Foods at the end of my street has a machine.  So, for $10 worth of water I can drop $150 on craft beer and other stuff.  I never get out of that store cheaply, which is why I try not to go in.

23
Ingredients / Re: Brewtan B experiment
« on: September 21, 2016, 02:53:01 PM »
What is the schedule for completion of brewing, testing, reporting?

Joe, we need to have your results by the end of Nov.  If you've got an account on our website, let me know and I can give you a peek at the details.

I don't have an account, but it's moot as I can't commit to a tight schedule like that.  Three kids and no free evenings of weekends for the foreseeable future.

24
Ingredients / Re: Brewtan B experiment
« on: September 21, 2016, 02:24:07 PM »
What is the schedule for completion of brewing, testing, reporting?

25
Yeast and Fermentation / Re: My Tripel tastes too Sweet. Help!
« on: September 21, 2016, 09:20:09 AM »
You could rouse the yeast and warm up the fermenter. 

I agree with Denny on the champagne yeast.  The times I've used it, I could taste it.  It is not "neutral" as people claim and will give you some flavor.

26
Yeast and Fermentation / Re: Yeast My Best Friend!
« on: September 21, 2016, 06:40:45 AM »
IF you use glass jars, leave the lid a bit loose so pressure can escape.

I typically use rubbermaid one-liter beverage containers, but I used a mason jar for a cake last night.  Pressure will continue to build for some time.  I"ve had the tops pop open on the rubbermaid containers.  Glass could shatter.

27
Yeast and Fermentation / Re: Yeast My Best Friend!
« on: September 20, 2016, 06:09:42 PM »
Split the cake.  It's probably more than you need, but it will work just fine.

If I was doing it, I'd decant the cake into a sanitized jar and use only a portion of it.  Maybe 1/3 or less.  All depends on the density of the cake and other things, but 1/3 should be more than enough.

28
Yeast and Fermentation / Re: Best Way to Aerate Wort
« on: September 20, 2016, 06:03:52 PM »
Isn't aeration not all that necessary if you pitch enough healthy yeast?

That is correct.   O2 demand is lessened if one pitches a starter at high krausen as well.

Good to see ya, Sacc!
+1 Sacch

Yes.  Good to see youse.  Just kegged a bitter using 1768 at your recommendation.

29
Yeast and Fermentation / Re: effect of sugar additions post primary
« on: September 20, 2016, 01:16:50 PM »
Sometimes a lower FG can be had as well, but that is mainly due to the additional water added to create your sugar solution that was added back to the fermenter. You may get lucky and eat away a few more points, but most of the time like Reverse said, the sugar addition is only consumed increasing the ABV.

I'll add the sugar directly.  Pour it in dry.  It ferments just fine, though you'd want to stagger your additions if you're using a substantial amount.

30
General Homebrew Discussion / Re: Good notes?
« on: September 19, 2016, 12:48:33 PM »
I print off my beersmith brewing sheet (which once completed goes into a 3 ring binder) I jot notes on the measurements - pH, actual strike/mash temp, FG, etc.

I often go back and input in the 'notes' section of Beersmith if there was any really noteworthy tasting/flavor notes - good or bad - i.e. this hop combination doesn't work at 1:1 or in the case recently of my Citra/Equinox IIPA O.M.G.

I do pretty much this with the exception of adding notes back into Beersmith.  Maybe, if it's something super significant.  Mostly those just get written on the sheet.

I hole punch everything and keep a three ring binder, so I can leaf back through it and check my notes on earlier batches of the same recipe.

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