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Messages - ajk

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181
Beer Recipes / ESB recipe
« on: July 22, 2012, 02:55:27 PM »
Looks like a pretty complex recipe, not that there's anything wrong with that.  Why the two different bittering hops, though; got some Glacier you want to use up? :-)

I've never tried the ESB Malt (Gambrinus, Google tells me?).  I wonder if that would contribute much when steeped.  I guess the market really needs a Maris Otter extract.

While S-04 is a great yeast, I don't think it will give you the diacetyl character of Red Hook, if that's one of the characteristics you're going for in your hybrid.

182
Kegging and Bottling / Bottling From Keg Carbonation/Temperature
« on: July 22, 2012, 02:38:14 AM »
I'll offer more praise for the Beer Gun.  One-handed operation, the ability to purge the bottle and headspace with CO2, easy to clean. My only complaint is the tiny rubber stopper, which tends to fall off and get lost, sometimes in a bottle of beer!  (Thankfully, it was in the first bottle I checked.).  John is a really approachable guy, supportive of local clubs and competitions (the winner of the Indiana State Fair competition wins a Boilermaker brew pot), and he attends NHC every year.

183
Events / NHC 2012 - Chuckanut Brewing Lagering seminar
« on: July 12, 2012, 08:53:31 AM »
How do you change the particle size? Finings?

184
All Grain Brewing / Does it matter?
« on: July 12, 2012, 08:50:39 AM »
When adding water into grain, I have learned to add the grain, then add almost all my strike water and let it all sit for a couple of minutes.  This seems to give the grain time to absorb the water before I start stirring.

Good point.  Even when underletting, I wait until all the water is in the tun to start stirring.  Stirring early equals doughballs.

185
Yeast and Fermentation / Traveling with wort
« on: July 12, 2012, 08:46:57 AM »
I know of at least one brewpub chain that does it (Granite City) although the process is supposedly patented (heh). Anyway, I've driven wort across town before. I've also waited a good 12 hours to pitch, especially with lagers.

186
Kegging and Bottling / Unlabelled Kegs
« on: July 12, 2012, 08:40:42 AM »
I use soap crayons, the kind made for kids to use in the bathtub.  They write on metal, glass, and plastic.  They wipe off easily with a wet washcloth.  The only disadvantage is they may wipe off *too* easily when condensation or spills happen.  I use them to label kegs, starter jugs, and bottles.

187
Yeast and Fermentation / New Wort over an active yeast cake
« on: July 12, 2012, 08:37:55 AM »
Smoke also carries over.

188
All Grain Brewing / Does it matter?
« on: July 12, 2012, 06:30:23 AM »
Adding wet to dry ingredients cuts down on dust, but you're more likely to get dough balls. Dry to wet makes doughballs less likely.

I don't like the bacteria-laden dust floating around, so I fill the tun with grain in another room before wheeling it into the brewery. Then I underlet.

189
Personally, I don't think I'd ever want over 100ppm of anything in my brewing water. I used to futz with my brewing water a lot, but I've found brewing with the least mineralized water (while providing adequate calcium and alkalinity, when applicable) has given me the best results.

I agree. The best beers I've made have been mostly RO.  I will take a closer look at Na levels on my next bitter beer, though.

190
All Grain Brewing / Does it matter?
« on: July 12, 2012, 02:49:51 AM »
My favorite way is to "underlet" the grain bed—put the grain in the cooler first, then pump- or gravity-feed water in from the spigot.  Never had a doughball that way!

191
All Grain Brewing / FauxPils Faceoff
« on: July 08, 2012, 05:25:58 PM »
Heat doesn't cause skunking...light does.

What would heat cause?

quicker oxidation.

Quicker everything. :-)

192
All Things Food / Foie Gras in California
« on: July 03, 2012, 03:20:53 AM »
"Poutine au foie gras" totally has my interest piqued.

Poutine au foie gras has been my only experience with foie gras.  I had it at Restaurant Tallent in Bloomington, Indiana.  Although the other courses were outstanding, I really didn't care for the texture of the foie gras—I think it's just too fatty for me.

193
General Homebrew Discussion / When does a beer become a fruit beer?
« on: June 23, 2012, 05:34:45 AM »
It's when it has the flavor and aroma of added fruit. A beer entered as a fruit beer but having no fruit character won't get very far, regardless of how much fruit was added.

194
Yeast and Fermentation / Ringwood Strain
« on: June 22, 2012, 08:20:31 PM »
Just tried Ringwood for the first time.  Wasn't much trouble; just took a little longer in the fermenter.  Around 50 ppm of Calcium.

195
General Homebrew Discussion / That German lager flavor
« on: June 22, 2012, 07:52:20 AM »
Perhaps it is that sulfur flavor that I'm thinking of from the yeast...

Yes, lager yeast throws definite sulfur notes, mostly reminiscent of sulfur dioxide (struck matches) in my perception.  These notes are at very low levels—so low that many tasters don't seem to notice them—but they do change the character of the beer.

I'm not talking about the hydrogen sulfide (rotten egg) aroma thrown by some lager yeasts during fermentation—that tends to dissipate during conditioning.

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