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Messages - brewsumore

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1
All Grain Brewing / Re: How long does it take you to brew a beer?
« on: April 18, 2017, 11:21:54 AM »
Hey remember the nut job that pulled off 3 brews in the same day?  He did it again.  He is soar, and whining about his back pain, imagine that.  He tried to pull off another crazy 3 brews but somehow got it done in 9 hours and 49 mins with clean up, on a 2V setup.  I don't know what his problem is...  A therapist would probably say an unhealthy amount of self abuse, and a little burn on his wrist.

Baby Brown - 1.044
Black Beard - 1.052
Krompus at Midnight - 1.097

Anyone up for a nap??  This midnight vacation brewing is making an old man out of that jack-a$$

You sure you don't want to call one of them "Grandpa Has Arthritis"?   :D

2
General Homebrew Discussion / Re: Dryhop clump oops!
« on: April 15, 2017, 12:17:32 PM »
Long-handled spoon or racking cane?

3
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 15, 2017, 12:08:46 PM »
I'm recovering from hip replacement surgery (2nd one in 8 months) so didn't spend a lot of time with these, but here they are and they all taste very nice, especially after weaning off of pain pills:


2 hip surgeries... that's terrible, very sorry.  Glad to hear you're able to enjoy some brews again.

Sent from my SAMSUNG-SM-G891A using Tapatalk

Thanks JT.  Darned osteo necrosis ("bone death") in the femur heads from too many/long-term steroids used to keep my throat from shutting when had long-term acute bronchitis and couldn't get Urgent Care, ER docs I ended up seeing to prescribe a sufficient antibiotic to kick the chest infection.  It was plain weird how all the timing at various stages kept me from seeing my own doctor or a good doctor, including getting sick just prior to a vacation in a medically underserved part of Hawaii, and in the mean time eventually going through four different courses of antibiotics and then lungs rehab, and subsequent cortico-steroids (shots, pills, nebulizers).  Otherwise my hips had been in great shape.  Getting good antibiotics prescribed right away these days can be a free-for-all.  I learned my lesson too, to not try to "wait through the weekend" before getting into a solid medical practice, and therefore ending up in urgent care or ER.  My motto remains RDWHAHB.

That said, I'm drinking very little alcohol, instead focusing on good nutrition, rest, PT, and pain control for proper healing. 

4
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: April 11, 2017, 10:05:33 AM »
Brewed up some Best Bitter yesterday.  I seem to have an innate (ha!) inability to make wort that is over about 1.043.  I wanted to make my regular recipe a bit bigger this time, so I added 2 pounds of base malt to it (5gal batches) and ended up only getting a 4point bump in my OG.  I'm not exactly sure what went wrong, but I did find some dry spots in the mash afterward, even with stirring it after dough in.  I didn't check the mash temp since I usually know where it is going to land, but maybe something was up with that. 

Here is the recipe:
10lb Maris Otter
10oz Flaked Barley
10oz C40
3.5oz Victory
1oz Double Roast Crystal

0.5oz Nugget @60
0.5oz Nugget @5
1oz EKG @5

Wyeast 1968

Based on that malt bill, I was expecting about 1.050 so I don't know what is going on.  I thought all was good, as my refractometer said 1.048, but my hydrometer said 1.043.  The hydrometer reads 1.000 for water, and the refractometer reads 1.005, so I think the hydrometer is right.

The original recipe comes in at OG=1.039, so this will probably just end up like the normal version of it.

Stirring out dough balls at mash in is so important to hitting target OG.  I use a big doweled mash paddle that never misses and always feel kinda bad for guys with smaller mashtuns, like cylindrical coolers, that require a smaller, single-surface, spoon-like mash paddle.  Sounds like you're still in range for a bitter, taht I'm sure you'll enjoy!
Why are cylindrical coolers and spoons so bad? My stainless steel spoon works just as good as a 50 dollar mash paddle hand crafted from whatever kind of wood the make those things out of. And it works just fine in my Home Depot mash tun.

Sent from my SAMSUNG-SM-G900A using Tapatalk

You got me there.  What's worse, in my own personal experience anyway, is a big rectangular cooler and a spoon, with full volume, that can become a "seek and destroy" the dough balls vs just a good stir with a larger flow-thru style design mash paddle.  YMMV.

5
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 09, 2017, 05:19:32 PM »
brewsumore, beers look good. Aside from that, I work at a joint replacement center and hope you don't have any more surgeries for a good while. Good luck!

Thanks Jon.  Keep up the great work my friend!

Steve S.

6
I didn't know it was only 4%. The reason I thought about it was on BeerSmith, in my equipment profile there is a cooling volume loss of around .28 gallon for around 6 gallons of wort. I thought the thermal expansion would be similar. Maybe it is my grain absorption or dead space I have to adjust.  Either way using the Denny method I just have to adjust my spark water and it still works out. Just overthinking it probably.


If your dead space is measured accurately and your runoff volumes are still a little high, reducing your absorption figure is easy enough. A lot of brewers start off using ~ .12 gallons/lb as their absorption figure, and modify as needed until runoff amount is accurate. Probably sounds dumb and obvious, but double check that you're measuring your water volumes accurately. I often round up volumes to even gallons when possible, but when I use partial gallons to mash, I have a plastic pitcher with graduated amounts on it that helps keep me accurate.

Admittedly, I'm OCD (or is it CDO) about my brewing, but not everyone needs to be. A point or two high or low on OG is just not that big a deal. Good luck!

I leave my grain absorption set at .12 in ProMash.  I'm sure that big kernel vs. small kernel malt, addition of adjuncts, etc.  messes with it for different brews.  I am pretty basic in that I use a marked 1/2 gal pitcher to transfer my strike water to my mashtun - typically at least 10 gal of water per brew (I make 10-gal batches).  Like I said, I'm used to minor variance in kettle fill, but it's never a problem.  I use a gradated spoon inserted in the kettle to tell me when the timed boil begins, usually at the first hop addition.

7
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 09, 2017, 04:44:04 PM »
I'm recovering from hip replacement surgery (2nd one in 8 months) so didn't spend a lot of time with these, but here they are and they all taste very nice, especially after weaning off of pain pills:

Mexican Rose Vienna Lager, early tapped (currently 3 weeks of lagering)



Czech Pilsner (5 weeks of lagering)


Kaffir lime leaf galangal (Indian ginger) saison (thanks Major - I love this beer)


8
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: April 09, 2017, 02:24:12 PM »
Brewed up some Best Bitter yesterday.  I seem to have an innate (ha!) inability to make wort that is over about 1.043.  I wanted to make my regular recipe a bit bigger this time, so I added 2 pounds of base malt to it (5gal batches) and ended up only getting a 4point bump in my OG.  I'm not exactly sure what went wrong, but I did find some dry spots in the mash afterward, even with stirring it after dough in.  I didn't check the mash temp since I usually know where it is going to land, but maybe something was up with that. 

Here is the recipe:
10lb Maris Otter
10oz Flaked Barley
10oz C40
3.5oz Victory
1oz Double Roast Crystal

0.5oz Nugget @60
0.5oz Nugget @5
1oz EKG @5

Wyeast 1968

Based on that malt bill, I was expecting about 1.050 so I don't know what is going on.  I thought all was good, as my refractometer said 1.048, but my hydrometer said 1.043.  The hydrometer reads 1.000 for water, and the refractometer reads 1.005, so I think the hydrometer is right.

The original recipe comes in at OG=1.039, so this will probably just end up like the normal version of it.

Stirring out dough balls at mash in is so important to hitting target OG.  I use a big doweled mash paddle that never misses and always feel kinda bad for guys with smaller mashtuns, like cylindrical coolers, that require a smaller, single-surface, spoon-like mash paddle.  Sounds like you're still in range for a bitter, taht I'm sure you'll enjoy!

9
Distance to a LHBS is also a pretty big factor for me.  Mine is only a 10 - 15 minute drive, very convenient.  And recently I've had a couple recipes I was putting together, and decided to change the ingredients based on additional research, but no biggie - just head back to my LHBS!


10
Equipment and Software / Re: Karate chopping auto siphon
« on: April 08, 2017, 11:17:24 AM »
For the first few years I brewed I manually started siphons. Yuck. Autosiphon makes life a lot easier. I don't transfer under pressure so it's all autosiphon all the time.

+1
He-he-he.  I was in the camp of gargle first with vodka, and don't forget to wet your lips.

11
If you have tried and corrected your estimation, then congratulations.  Of course it's easier to predict the sparge runoff, since the grains have already fully absorbed all the liquid.  After 12 years of batch sparging (Denny-style), i still struggle to hit combined runoffs volume exactly.  I don't worry about it, and am pretty accurate.  Brew on, brew strong!

12
My LHBS (Nu Home Brew, in Spokane Valley, WA) is very reasonable, and equal or cheaper than online for many items, especially ingredients (bulk or weighed), after a 10% discount for current membership in the local homebrew club, and especially if otherwise I'd be paying shipping. 

I buy and freeze bulk hop orders separately which ensures availability of specific varieties, allows me to shop sales, is theoretically cheaper, and allows me to do spur of the moment brews.  In reality, I spend hundreds of dollars for hops this way, that as they age I have to TRY to calculate AA% loss, and sometimes end up still in the freezer 7 years later.  So it's kind of a wash although when brewing ten gallons of hoppy beer I definitely see a savings using hops from my freezer.

I also typically outside source specific brand equipment, including new or used kegs, but I certainly don't fault the LHBS for having some higher priced items - that's how businesses need to operate! 

Through my LHBS I can call him a day or two before his weekly order to order items, including Wyeast liquid yeast, that he will sell me even if he has some older yeast of the same kind in his fridge.  I find that level of customer satisfaction awesome.   

13
Kegging and Bottling / Re: American Ales - CO2 Volumes
« on: April 07, 2017, 08:53:08 PM »
All good explanations and I know how it works.   Just a thought that popped in my head, and how do we really know it's actually at that volume without a flow meter. 


Sent from my iPhone using Tapatalk

As I understand it, Paul Dirac combined the equation for quantum mechanics and Einstein's formula for special relativity and the new Dirac Equation confirmed the existence of anti matter, which at the time (1928) had not yet been discovered.  My point is that math efficiently predicts physics when applied correctly.  So just follow the carbonation chart, set your temp controller to the minimum temp swing, and have faith!   8)

14
Kegging and Bottling / Re: American Ales - CO2 Volumes
« on: April 07, 2017, 06:17:39 PM »
I go higher...2.6+
+1

I like to hold at 34F at 11 psi = 2.69 volumes

15
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: April 06, 2017, 01:01:59 PM »
Looks good Chumley.  The special roast looks good too, although i guess it doesn't fit the Baltic Porter style.  It looks looks like you'll have a nice full-flavored porter!

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