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Messages - Joe Sr.

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31
General Homebrew Discussion / Re: Location of Grain Storage
« on: August 04, 2016, 09:08:34 AM »
The main concern is the dust. That's why many breweries keep their mills in separate rooms and auger it over to the mashtun. How big of a concern can it really be at our scale? We still need to pour the grain into the tun which throws up dust.

I believe that commercial breweries are required to separate their mills from the rest of the operation as the airborne grain dust has a low flashpoint and is a theoretical explosion risk.  One local brewery that I've toured here was required to install blast proof doors on their milling room.  I know Chicago has a particularly stringent fire code, but blast doors aren't typically required just cuz their cool.

32
I thought this was debunked years ago.  But maybe it was clinging to life in the dark recess of the net.

AFAIK, it's never been tested to this extent.

OK.  That's probably true.  I'll need to make time to read the details. Despite my better intentions I got drawn from the Brewtan threads back into the 56 page thread on HBT started by our German friends. What a time suck.

I just remember the olive oil theory being hot for a bit and then being debunked.  Maybe sort of like stir plates.  Maybe I've been around too long...

33
I thought this was debunked years ago.  But maybe it was clinging to life in the dark recess of the net.

34
Yeast and Fermentation / Re: Fermentation temperature control.
« on: August 02, 2016, 02:25:42 PM »
I've got a CAP fermenting in my mini-fridge right now with an STC-1000 controlling the temp.  It's my first fully automated temp control fermentation.  It's pretty sweet.  I've been ramping up the temp the last few days and it's as easy as pushing a few buttons.  We'll see if it makes better beer than the frozen bottles and water bath method, but at the least it requires less on-going monitoring.  I even left town for the weekend with no worries.

36
Yeast and Fermentation / Re: Sumertime Ginger Ale from Zymergy Folly
« on: August 02, 2016, 12:28:26 PM »
Two things I see, but note that I have no familiarity with the recipe.

1) I have strong doubts that you can ferment Muntons DME down to 1.000 in any situation.
2) Racking to secondary may have stalled you out, as you left a ton of yeast behind.  If you want to use a secondary, you should wait until you hit final gravity.  There's no harm in letting the beer sit on the yeast for a bit.

Also, not related to your question, low-gravity beers tend to taste watery or thin IME.  Particularly if they finish low.

37
General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: August 02, 2016, 09:43:32 AM »
Finally getting around to my final reviews of the beers Jim sent.  These last two are commercial beers, not homebrew.

The first (second to last?) is pFriem Family Brewers Pilsner.  I drank this one awhile ago, while cooking dinner as usual.  It poured a clear straw color with a big frothy head (no pictures that I can recall).  It had a mildly hoppy and sweet aroma.  I got a strong bitterness on the first sip, which faded to a malt sweetness in the after taste.  The malt sweetness was more pronounced as the beer warmed up.  Nice lacing on the glass.

The final beer was Rogue's 8 Hop IPA.  Shared this with the wife last night while - you guessed it - making dinner.  Didn't take any notes, but it was delicious.  Not over-the-top hoppy.  The wife liked it, too, and she's not usually one to drink hoppy beers.  IPAs have changed significantly since I started brewing some 20 years ago.  Much lighter in body and more drinkable.  I've largely avoided them for the last decade or more, but I think I'll be coming back to them more often.

This swap was fun.  Thanks for the beers, Jim.  And thanks for the second effort on getting them delivered.

38
All Grain Brewing / Re: BIAB spent grain
« on: July 29, 2016, 10:03:00 AM »
I suppose there is no downside, setting aside time and effort.  For me, one of the key benefits of dry yeast is that you can use it with absolutely no prep whatsoever.  Tear it open and sprinkle it on the wort and you're good to go.

As far as botulism, I think the concern is overblown but if you want to be concerned about it I won't tell you not to be.

39
All Grain Brewing / Re: BIAB spent grain
« on: July 28, 2016, 07:36:55 AM »
Dry yeast doesn't need a starter and it can be detrimental to them.  They're processed is such a way that they should have all the reserves they need to get right to work.

For stronger batches, maybe pitch two packs of dry yeast, but they don't need a starter.

40
All Grain Brewing / Re: BIAB spent grain
« on: July 27, 2016, 08:57:56 AM »
I freeze wort from the last runnings of the sparge.  Defrost, boil, pitch yeast, and there's your starter.

I don't believe that a lower gravity starter is a problem.

41
Yeast and Fermentation / Re: Yeast Stored Hot
« on: July 26, 2016, 07:30:53 AM »
I think you need to get a lot hotter than 85 to kill the yeast.

It might not be in the best health, but it should be fine if you build a starter.

42
Yeast and Fermentation / Re: No fermentation after 24 hours.
« on: July 24, 2016, 05:15:29 PM »
Relax.  Rehydrate or don't. It makes little difference with dry yeast.

Buckets are notorious for bad seals that allow gas out so you don't see air lock activity.  But this is not something to worry about.  Buckets are just fine for fermenting.

43
Extract/Partial Mash Brewing / Re: Off Flavors from Water Additions
« on: July 24, 2016, 11:09:31 AM »
I rebrewed the wit yesterday.  No calcium chloride and reduced lactic acid.  We'll see how it comes out.

Brewed a CAP,too, and it's the first brew to go into my lagering fridge with temp control.  Cooled over night and pitched this am.  First time for that, too.  Woo hoo!!

44
All Grain Brewing / Re: First lager!
« on: July 24, 2016, 11:07:40 AM »
Next time you mash, drain the last runnings into a freezer bag and store it for future starters.

45
Extract/Partial Mash Brewing / Re: Off Flavors from Water Additions
« on: July 18, 2016, 10:25:27 AM »
I did a four gallon boil (or more like 3.5 after absorption in the grain) and topped off in the fermenter.

The additions were calculated for the mash and sparge amounts.

It's weird.  Some of my more critical tasters loved the beer, so it could be a taste threshold thing.

I wish I had more time to brew so I could do some comparison batches.

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