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Topics - homoeccentricus

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16
General Homebrew Discussion / removing the hot break
« on: November 13, 2016, 10:37:14 PM »
Kunze wants me to remove the hot break, but allows me keep the cold one. Any suggestions on how to do that? I brew in a Speidel Braumeister, which is basically an electric biab.

17
The Pub / Canadian Homebrewers Association
« on: November 09, 2016, 08:43:55 AM »
Does it exist? Anyone have a link?

19
All Grain Brewing / mash in at 40C
« on: October 13, 2016, 07:09:57 PM »
Is mashing at 40C good practice? I would  do it to avoid malt clumps in the Braumeister and not having to stir like crazy with lodo and all. I'd ramp up to 62 for a Hochkurz immediately.

20
General Homebrew Discussion / pour in four
« on: October 12, 2016, 07:16:54 PM »
In https://www.maltosefalcons.com/tech/express-brewing-speed-brewing-grain-glass-less-10-days-0 Drew showed how to brew and serve beer within six days. Obviously, as human beings, when there's a barrier, we want to kick against it real hard to see whether it will break, or at least move.

So, in the interest of fun science, is it possible to brew a beer and pour it within 4 days - say brew in the morning of the first day, serve in the evening of the fourth. My general idea would be to ferment in the keg  under pressure with a spunding valve, so carbonation would take no extra time. Obviously a very low gravity beer with big flavors to 'overpower green beer syndrome' as Drew puts it.

So, "pour in four", or in Dutch "bier in vier" (beer in four), can it be done?

21
I hope someone here can appreciate the beauty of these terms as well (source: http://www.movimentobirra.it/dettaglio_prodotto.aspx?IdProdotto=30). Italy is an trending beer country!

- la birrificazione casalinga
- la macinazione
- la saccarificazione
- la decozione
- il test dello iodio
- la filtrazione del mosto
- la bollitura
- il luppolo
- il raffreddamento del mosto
- l'inoculo dei lieviti ed ossigenazione
- l'imbottigliamento

22
Beer Recipes / LODO American Blonde
« on: October 07, 2016, 12:21:59 PM »
I still feel my beers could get an order of magnitude better than they are right now, so I'm going to give a shot at a LODO beer. The purpose is not so much to test for oxidation in the long range, but for immediate flavor enhancements. I want to see major improvements, no bias sh*t. It's a variation on the New World American Blonde from Gordon Strong's latest book:  44% pale, 44% pils, 7.5% Munich ||, 4.5% Caravienne. Galaxy and Citra in the boil and whirlpool. 21 IBU, 1.043 SG, American Ale II. Preboiled water, some (probably 40 ppm) na-meta added, 60m Hochkurz mash, no sparge, 60m simmer boil. Fermentation in a keg, spunding valve added after a couple of days, transfer to serving keg under co2 pressure. Since I'm taking these anti-oxidation measures all at the same time I won't know what the impact on the hot side is, but what's the harm in trying?

Sneers and other comments are welcome!

23
General Homebrew Discussion / macro homebrew trends
« on: October 07, 2016, 11:55:10 AM »
I need to give a talk on beer trends in the US in a week or so. One part will be a comparison between the current and previous BJCP standards, I got that covered. Any macro trends you want to share with a Belgian twerp?

24
General Homebrew Discussion / bjcp scoring question
« on: September 29, 2016, 09:42:50 AM »
Training to be a non-BJCP judge, I have a question about scoring homebrews in the BJCP system: say homebrew X gets scored M in round one, and homebrew Y gets scored N in round one, and M is higher than N. And then X and Y are compared in round two, and Y is deemed "better" than X. Is the score of Y adapted to make it higher than X?

Or do things work in a completely different way?

25
Yeast and Fermentation / fermenting IPA with spunding valve
« on: September 25, 2016, 04:44:34 PM »
I'm planning to ferment my next brew - an IPA (this time without dry hopping to keep things simple) in a keg (which I'm already doing now) and a spunding valve. Has anyone done this? I understand that spunding valves work well with lagers because fermentation is slower, but may be more difficult with faster fermenting top cropping yeast. The idea would be to ferment the IPA in a keg with a blow-off into a bucket, and after 2 days or so, depending on the speed of the fermentation, close up the keg and add a spunding valve. It may be tricky to determine when it is the right moment to add the valve? Then the pressure should build up to something like 15 psi, correct?

After fermentation is finished, the carbonated beer would be transferred under CO2 pressure to a serving keg. In order for the flocculated yeast not to block the transfer I will use an OUT tube of which two inches or so have been sawed off.

I would get the spunding valve in Germany. Either this one: http://www.malzmuehle.eu/Profi-pressure-relief-system--wall-mountable-Kolonne-pressure-relief-system-Spundhund-and-Kolonne-Keg-manometer-for-home-brewing-Automatic-constant-pressure-relief-valve/beer-brew-beer-beer-accessories-nrw-malt-yeast-hops-homebrewing-automatic-constant-pressure-relief-valve.html

or this one:

Obviously filtering with gelatin or dry-hopping would make things more complicated, but I'm not going to do that for now.

Comments?

[EDIT: fixed link]

26
General Homebrew Discussion / first time judging as an apprentice
« on: September 19, 2016, 09:19:20 PM »
Last Saturday I judged beers for the first time. Still as an apprentice, as the judging course is not yet finished, but still, sweat dripped on the paper while I tried to determine whether or not there was a faint mint flavor in some of the beers...

My most important observation while tasting those beers was that almost all of them had a similar dull, faint phenolic-like core, that makes them instantly recognizable as homebrews. Including the beers that had no obvious off-flavors. Strangely enough, I have the impression that no other judges taste that, or, if they do, don't comment on it. I'm pretty sure that it's not the extract twang, since I don't think many people use extract here on the continent. Do I have a permanent phenolic coating on my tongue? And if not, what is it? Is it simply a combination of beers having been fermented a bit too high and/or having a pH that is a bit too high, is it a mild version of oxidation, or is it something else? Maybe I'm just a twerp, is that it?

27
The Pub / the perfect relationship
« on: August 22, 2016, 09:26:52 PM »
I make raspberry lambic vinegar, my girlfriend traps fruit flies with it.

28
The Pub / note to self
« on: August 20, 2016, 11:12:58 AM »
When opening a new bottle of sodium metabisulfite, there's no need to take a sniff.

29
Kegging and Bottling / growler
« on: August 14, 2016, 08:48:35 PM »
I'm looking for a decent but not over-expensive growler to take with me to homebrew meetings and things like that.  I guess size between 1/2 and 1 gallon? I have kegs and a beergun. Also, not sure how to serve. Is a big (stainless steel) bottle good enough, or would I need a faucet? I do have CO2 cartridges, but maybe that's overkill? And nothing too obscure since it needs to be found in or shipped to Europe.

So, basically, I have no clue ;)

30
Beer Recipes / tips for brett blonde
« on: August 07, 2016, 10:53:08 PM »
Yesterday I drank a fantastic brett blonde @ De Struise here in Belgium. 4.5% ABV, lagered in a merlot cask. It's not going to be sold outside of the tasting room as they only brewed a small batch. I know they used some WYeast  brett, but the place was too busy to ask more questions. I assume no pitched lacto/pedio although the beer was sour. Incredibly crisp and delicate. Not too much of that horseblanket barnyard stuff. Any tips on how to make this type of beer? I assume I'll be adding oak cubes soaked in merlot after fermentation is complete...

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