Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - scott

Pages: 1 [2] 3
Beer Travel / Re: Finger Lakes breweries/pubs
« on: August 27, 2012, 05:06:20 PM »
Try Rohrbach's scotch ale.  The pub is in Rochester.  If you don't get to Rochester, I believe you can get a growler of it in most any Wegmans.

Yeast and Fermentation / Re: Help my Kolsch finish fermenting
« on: July 16, 2012, 02:59:13 PM »
I'm also making my first Kolsch.  I've been lagering it for about 2 weeks at 35 F.  I plan to lager for another 2 weeks.  When I bottle do I need to add more yeast, or will there be enough suspended to ferment the priming sugar?  I am not planning on adding any fining agents.

I fermented this batch at around 56-58 F then slowly raised the temp to 65 F, where it stayed for 3 days, then I cooled it to 35.

Extract/Partial Mash Brewing / Re: Cherries in the snow
« on: April 26, 2012, 01:40:53 PM »
I'm confused about the recipe.  Is it 8.5 lbs of LME in 1.5 gallons of water?  That seems way to concentrated to me. 

Equipment and Software / Bucket opening tool
« on: April 12, 2012, 12:36:50 PM »
Does anyone use a bucket opening tool to open your fermentation bucket?  Every time I open my fermenter I think there has to be an easier way.

I have seen two different types, the red and the black.  Do either of these different styles work well for an ale pail? 

Yeast and Fermentation / Re: Re-pitcing advice
« on: March 16, 2012, 07:04:56 PM »
Thanks bluesman.  If the darker material also has live yeast then it sounds like I should just be able to pitch a jar into each batch.

Yeast and Fermentation / Re: Re-pitcing advice
« on: March 16, 2012, 04:23:01 PM »
Does the not so white stuff contain yeast or is it all trub that should be tossed out?  If it is yeast, then I probably have enough for the Tripel in one jar, and the Dubbel in the other.

Both the Tripel and the Dubbel will end up about 9%, so they will be higher gravity.  I don't remember the OG for the recipes.

Yeast and Fermentation / Re-pitcing advice
« on: March 16, 2012, 12:48:25 PM »
This is my first attempt a reusing yeast for a second batch.  I would like to brew a 3 gallon batch of a Tripel (La Fin du Monde clone), about 9% ABV.  Should I pitch all of the solids into the Triple, solids from just one of the jars, or just the top white stuff of one or both jars?

I brewed a 3 gallon Belgian pale batch (Rare Vos clone) with WLP570, it ended up being 6% ABV, 1.060 OG; 1.014 FG.  I added about 1 pint of sanitized water to the yeast cake the bottom of the fermentation bucket and collected it in these two jars about two days ago.  I've kept them in the fridge. 

I was also thinking about also brewing a Dubble (Trois Pistoles clone, 3 gallon batch) in around a week or two.  Is it too ambitious to use just one jar for the Tripel and save the other for the Dubble?  I'm guessing it will be too hard on the yeast to re-pitch from the Tripel to the Dubble.

I've learned so much just lurking these boards, I'm eager to brew more beer. 

General Homebrew Discussion / Re: Opinion about posting Jamil's recipes
« on: February 08, 2012, 02:05:48 PM »
I doubt he is able to post all or even most of the recipes from BCS without violating Jamil and John's copyright.  Jamil and John selected which recipes to include in the book.  That is likely a form of expression so it would be protected.

Same legal disclaimer as before.

General Homebrew Discussion / Re: Opinion about posting Jamil's recipes
« on: February 08, 2012, 01:39:20 PM »
BVB does a good job quoting from the U.S. Copyright Office.

Information by itself is not copyrightable, it is the expression that is.  For example, telephone numbers in a phone book are not copyrightable.  So the information about how to do a partial mash in the appendix of BCS is not copyrightable.  Everyone is free to share how to do a partial mash, but not necessarily free to re-publish the picture of partial mashing in BCS or the words in BCS that express how to partial mash (the expression).

The recipes by themselves are not copyrightable, they are information.  Jamil went thought a lot of effort to create these recipes, but that does not mean each recipe is protected by copyright.  (Patent protection may have been more appropriate).  Exactly what part of the book that is protected by copyright is murky.  Probably the collection of recipes selected and the way the recipes are formatted.  Probably the explanation about how to brew beer in the beginning and appendix.

Even if something is not against the law it is not an evaluation about whether it is the right thing to do.


I am an attorney.  I am NOT your attorney.  This is NOT legal advice.  I am NOT giving you legal advice.  Do NOT rely upon these statements.  This is just rambling about copyright law.  No attorney-client relationship is being formed by this communication.  This text is copyrighted.  Any violation may be prosecuted to the full extent of the law.  But you can copy this text if you send me a homebrew beer.

I've done two BIAB small batches (2.5 gallons).  This is a great way to get into all grain without all the equipment.  I'm able to brew in the kitchen (on an electric stove no less). 

To help control the temperature of the mash, I put it into a pre-warmed oven.  Just make sure the oven is OFF.  Depending on the temp of the oven the mash will only go up or down about 5 degrees over an hour.

I think the beer I've made this way is better than my extract beer, but that may just be because of all the extra love I put into it.

General Homebrew Discussion / Origins of lager yeast
« on: August 23, 2011, 12:19:12 PM »
Found an interesting article about the possible origins of lager yeast:  beech trees in Patagonia.

See the article:

Kegging and Bottling / Cleaning Bottles - Soaking - How Often?
« on: April 17, 2011, 03:46:52 PM »
In the past I only cleaned the bottles when I first got them.  They were returnable, some with mold inside.  I have always just rinsed them out after drinking, so I figured that sanitizing before bottling was all I needed to do.  I recently bought some new beer bottles (the kind with beer included for free), and soaked them to clean off the labels.  They are squeaky clean now.  So I'm thinking about upping my standards and cleaning all my bottles before sanitizing.  What does everyone else do?

Extract/Partial Mash Brewing / Hop Calculations for Partial Boil
« on: April 09, 2011, 02:34:36 AM »
I will be brewing the BCS wheat beer recipe on page 192 tomorrow morning.  This is my first BCS recipe so I'm trying to match it as closely as possible.  But I'm not sure how to calculate how many oz of hops to use.  I'll be doing a partial boil of about 3 gallons (with a late addition of half the wheat extract), transfer most of it, then dilute up to 5.25 gallons.

The recipe calls for Hallertau 4% AA, 60 min, 0.8 oz which will give 13.1 IBU (when following the recipe exactly with a pre-boil volume of 7 gallons at 1.043.  Because I'll be doing a late addition of half the wheat extract I expect that my initial gravity will be about the same.  The hops I have are not 4% they are 3%.  I assume that I should add 1.07 oz (4% x 0.8 oz / 3% = 1.07 oz) if I was doing a full boil, but I'm doing a partial boil.  BCS seems to say that it does not matter that I'm diluting, but that just does not make sense.  Should I double the hop addition?  (I'm not a hop head, and I want to match the recipe as closely as possible.)

What do other partial boil late extract brewers do?  ???

Classifieds / Starter Kit Groupon Deal - until 3/27/2011
« on: March 25, 2011, 12:47:40 PM »
Midwest is offering a starter kit through Groupon for a half off until march 27.

If you are interested see:

I have no affiliation with Groupon or Midwest Homebrewing.


General Homebrew Discussion / Re: Legality of brewing eisbier
« on: March 14, 2011, 08:38:29 PM »
What would happen if you "accidentally" left it outside on a freezing night?

In the worst case you would lose your Brewers License and you would be out of business.

Actually the worst case is worse than that.  You could go to jail.  It is a federal offense.

My limited understanding is that freezing to concentrate ethanol is considered distilling.  My information comes from a book about making hard apple cider.  They clearly explained that distilling and freezing to concentrate the ethanol is illegal.  I have not reviewed the actual law though. 

If you are serious about doing this I would consul an attorney.  Do not rely upon what someone else is doing.  Also, asking a government agency about whether it is illegal or not is in most cases not good enough.  If the person who spoke to you is mistaken, that will not protect you from violating the law. 

Pages: 1 [2] 3