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Messages - Lazy Ant Brewing

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All Grain Brewing / Re: About the filter in the grain brewing
« on: December 19, 2018, 08:31:49 PM »
Muslin bag is an effective, inexpensive alternative.

I've used the muslin bags with pellets and still get a lot of hop debris in the kettle. I don't know if it is because I occasionally hit it or somehow squeeze it while stirring the boiling wort.  I still get good beer though.

General Homebrew Discussion / Re: Warm BMC
« on: December 19, 2018, 04:15:08 PM »
I agree that warming up beer changes the taste perception.

What astounds me is that the mass market breweries can still sell the vast quantities of their "swill."

I go to a local casino that has a nice bar with 20 or so craft beers on tap.  About nine out of 10 guys or gals will order a Bud, Bud Light, or Coors Lite in a can for $4.50 and for a buck more they could have a real draft beer with great taste.

Guess I'm just prejudiced for good flavor and variety!

Equipment and Software / Inkbird ITC-310T question
« on: December 15, 2018, 02:37:29 PM »
Just got the controller and I am trying to set it up.  I have the temp set in Celsius and would like to switch to Fahrenheit.

How do you switch between the various functions?  I've tried to press SET again and the up and down arrows and can't seem to get beyond the temp setting.

I suppose I could work in C, but I'd like to know what the settings are on the other functions.

Thanks in advance for your help.

All Grain Brewing / Re: Low efficiency short term solution?
« on: December 14, 2018, 02:13:53 PM »
My short term solution is to add more grain.

I used to try and get high efficiency. Now I don't stress over it. I'm about 65-70% now, and I don't lose any sleep.


I get 71% repeatedly and I'm happy with it.

General Homebrew Discussion / Re: Idaho 7 hops—wow onion/garlic
« on: November 25, 2018, 04:49:29 PM »
A different beverage but still onion and garlic flavor .  .  .

We got milk from my uncle's cows when I was a kid. In the spring months, the cows would eat wild onions and the taste of garlic would carry over into their milk. Pasteurizing would make ti safe to drink, but did nothing to remove that taste.

All Grain Brewing / Low IBU brews
« on: November 05, 2018, 11:22:11 PM »
I've been wondering lately how some beers, mostly porters and stouts, sometimes have IBU ratings of 10 or even less and are still not too sweet?

Is that achieved by increasing the amount of black roasted malt?

Thanks in advance for your replies.

Extract/Partial Mash Brewing / Re: Hickory Wood?
« on: October 30, 2018, 01:50:55 PM »
Carson's Brewery in Evansville. IN  aged a porter in a tabasco barrel.  Tasted good, but about a second later the heat got to your palate.  The sample was enough for me, but I'm a wuss when it comes to the hot stuff.

Lots of people liked it.

All Grain Brewing / Re: I scorched my grain bag :(
« on: October 25, 2018, 08:41:23 AM »
If you don't try to reheat the mash, you won't scorch your grain bag.  And if you heat the water to strike temperature, stir in your grain, turn your burner off, and insulate the kettle a bit you shouldn't need to reheat it unless you're brewing in extremely cold temperatures.

I bought a vegetable strainer originally to keep the bag off the bottom of the pot, but now I don't even bother using it. 

Their was an article on one of the brewing magazines that trying to reheat  a mash in BIAB wasn't very workable because of the physics of thermal mass.

If you like the BIAB process, buy or make another bag and just make sure you don't try to heat the bag with grain in it.

Ingredients / Re: Apples in Brown Ale
« on: October 09, 2018, 06:02:05 PM »
I plan to keep it cool the first 10 days or so, but then I want to move the fermenter out of the garage fridge to the house.  Then I'll be able to  crank the temp back down to 37 F and use it solely as a beer fridge.

I'm in S. Indiana.  If I brew about the third week in Dec., and let the fermenting wort stay at 66 F through about Jan. 7 before moving the fermenter to the house I should be okay.  I'll let you know how it turns out.  Thanks again.

I would not re-use it.  My time, even though I'm retired, is worth more than the cost of one yeast packet.

However, it was a theoretical question.  I did experiment with sugar dots for priming, but for the last several years have been using table sugar or brown sugar for priming without adding any additional yeast beyond the full packet I put in the fermenter.  And, I've had satisfactory results.


Ingredients / Re: Apples in Brown Ale
« on: October 09, 2018, 04:08:25 PM »

Cooler weather is coming.  If I controlled the fermentation temp for two  weeks in my beer fridge (I normally store the beer at 37 F) which also has to double as my fermentation chamber and is then set at 62 F ramping gradually to 66 F or 68 for 10 to 14 days) I'm thinking maybe I could then take the fermenter out of the garage and put it inside the house where in the winter time the ambient room temp would rarely exceed 68 F.  If it did get to 72 F or 73 F would that be a problem?

Again thanks for your patience and help.

Ingredients / Re: Apples in Brown Ale
« on: October 09, 2018, 03:37:39 PM »

Thanks for your advice but I have one more question that may be hard to state correctly.

Can I brew a brown ale with fresh juice without preservatives and have it taste like brown ale with apple juice as opposed to hard cider with a trace of the taste of brown ale?  I don't like many of the hard ciders I've tasted, but I do like apples and I do like brown ale.

Maybe it's the amount of juice I would add to the recipe.  Thanks for taking the time to answer and especially your tip about the long fermentation time involved.

Ingredients / Re: Apples in Brown Ale
« on: October 09, 2018, 01:13:22 PM »
Dave, what would be the difference between adding cider and adding apple juice?

Many years ago my Dad had an apple orchard and access to a cider press and we made cider.  We didn't add anything to preserve so it would ferment from the local yeast and the bugs in the cider mill, on the apples, and in the air.

I actually liked that naturally fermented cider much better than the hard ciders I have bought or sampled. Eventually it would ferment to vinegar, but before it got to that point I enjoyed it very much. I no longer have access to either the orchard or the cider press.

I do like brown ales however and might consider a small batch of brew with juice or cider added, but would not wish the brown ale itself to taste like the hard ciders that are on the market.

Suggestions please, and thanks for your advice.

I am quite compulsive about sanitizing and in 50 batches that I've brewed I've never had a spoiled one.

I've read about brewers adding one gram or 1/4 package of yeast when bottling--and leaving aside the issue of whether that's even necessary--it raises questions for me.

My normal procedure for handling dry yeast is to submerse the entire packet in a solution of star san, cut the top off with sanitized scissors, and dump the yeast into the fermenter.

If you were going to use one gram how would you would you sanitize your scale?
 Mine has a plastic tray.  If I put the tray in the star san solution it would be wet, and I wouldn't have a sterilized dry towel to remove the water from the tray.

Similarly, how do you measure  1/4 packet of yeast in a sanitary manner?

And finally how do you store the opened packet of yeast and how long will the opened packet retain its viability?  I only brew about every six weeks.  If there were any questions remaining about viability or contamination, I would rather dispose of the opened package and use a new one.

Am I just being too anal about all of this?  I

Thanks for your advice.

All Grain Brewing / Re: Automated Brewing
« on: October 09, 2018, 12:01:43 PM »
Not trying to be smart, but the way to save time brewing is to brew larger batches.  I like the Sabco Brew-Magic because it is 15 gallon system, uses gas to get to temp fast and RIMS to maintain and manage steps very accurately while creating super clear wort.  I have never even considered brewing a five gallon batch since purchasing the Brew-Magic.

I have weight and some medication issue so normally drink no more than 2 pints at one time if at a brew pub or 2 12-oz bottles at home; and on average, consume no more than 5-6 brews per week. 

Like Tommy, I'm always brewing something new or modifying a previous recipe, and at my slow rate of consumption, smaller batches work better for me.

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