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Messages - brewsumore

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General Homebrew Discussion / Re: Air lock trouble
« on: July 28, 2014, 04:48:53 PM »
Another reason that I use a blowoff tube at least the first few days of the ferment, and quite often thru the entire ferment.  With the large amount of outgassing of co2 these first 96 hrs, you should be fine.  Otherwise, krauesen reaches and then plugs the airlock, gas builds up, and pop goes the airlock.  At least this is what I'm guessing happened to you.

I've tried various approaches for specifically "hopstand" PAs and IPAs, and most of them have tasted just fine!

If I'm going for more hop flavor/less bitterness I'll go primarily with FWH, maybe a tad of 60 min, and then 1 min plus 0 min to hit my IBUs, with a minimum 45-minute steep for an estimated 10% increase of calculated IBUs.

I've been happy with just adding the 0 min hops ~10 seconds prior to shutting off the gas (or just after), no additional chilling, and stirring every 3 minutes or so for the duration of the hopstand.  As pointed out, immediately chilling to 180 - 170F will reduce the degree of additional isomerization.

I sometimes add a 5 min addition, occasionally even along with a 10 min hop addition along with the 0 min if I want a hop bomb beer, but always use a healthy amount of 0 min hops.  IIRC, traditional brewing literature still indicates  =/> 5 minute additions as "aroma" additions, which plus a hopstand = flavor + aroma. 

I also always dry hop PAs and IPAs, in the keg typically, with 2 oz, but sometimes more.  My recent Blind Pig IPA clone got 4 oz dry hops per keg, although it wasn't a hopstand beer.

These hopstand beers are wonderful, and are a huge hit for friends tasting them, who are more used to the standard commercial approach that includes a pretty big hit of back end bitterness.

My buddy told me over the weekend that he was a 'supertaster' which I have never heard of. Maybe he can taste cat piss in things that I cannot...

Have him try this....

Are You a Supertaster?
Roughly 35 percent of women and 15 percent of men are supertasters. These folks have been given a special skill. No,
they can’t fight crime. Their palates are much more sensitive to a number of flavors, especially bitter. You can test to see
if you’re one of the lucky ducks with a bit of food coloring, a hole reinforcement label (the things you put on a punched
paper to prevent it from ripping out of a binder), and a good camera.
Douse a cotton swab with blue food coloring. Paint the front of your tongue with dye.
Carefully place a reinforcement label on your tongue in the colored section.
Take a photo of your tongue and zoom in on the hole. Count the number of pink dots inside the circle. These are the
papillae that house your taste buds.
If you count more than thirty-five, you’re probably a supertaster and have a legitimate reason for hating broccoli.
Below fifteen? Oh boy, you’re a nontaster. If you’re in the middle, welcome to being perfectly average!

Amazing!  Now you have me curious as to where I'm at.  I'm thinking that if I do the test it will help me identify to what extent my affinity for food and beverages is related to my tastebuds density!

Ingredients / Re: Sourcing Phosphoric Acid
« on: July 20, 2014, 10:31:41 PM »
Here is where I bought mine... the 1 gallon... It looks untouched a year later lol...

I had checked Dudadiesel's site, and almost went with it, and should have.  I found a hyproponics pharmaceutical grade 85% phosphoric acid solution product by Advance Nutrients LLC (Canadian) named "PH Down" I purchased at a local hydroponics store.  Over the phone they quoted me a lower price than the $20 I ended up paying to get one liter of this specific brand, which is basically equivalent to the Dudadiesel product shipped except what I bought might include added dye, even though a previous check on the MSDS only listed phosphoric acid.  I haven't opened it yet.  Funny thing is that I can no longer find a link to the MSDS.

Here is what I bought as found on Amazon, and I'm confident it will be fine:

Beer Recipes / Re: Blind Pig IPA clone
« on: July 16, 2014, 06:22:31 PM »

Just tapped this.  Your comment pretty much explains the results.  Also wowser, slurp-a-licious, bahama mama!

I dry-hopped and oaked simultaneously in the keg for 9 days, first few days ~68F, last five days at 34-35F, and then let it carb and mature for a week.

The steamed oak chips added submerged in the keg did take the edge off the abundance of hops very nicely, giving the beer additional smoothness while still a ton of hop taste and firm but not puckering bitterness, and no obtrusive oak flavor.  I would happily use them again, and added in the same manner as I did. 

Equipment and Software / Re: Temp control: Johnson or Ranco?
« on: July 12, 2014, 11:06:27 AM »
Sweet!  I had forgotten you were making Herman's Rochefort.  I brewed that only once but it was one of my all-time favorite dark strongs. 

Equipment and Software / Re: Temp control: Johnson or Ranco?
« on: July 12, 2014, 10:50:22 AM »
Hey Denny,

I'm curious how many 5-gal carboys it would hold, or what the actual dimensions of width x length x depth are.  If you are checking that, please let me know.  I know, most people would rather know how many ball lock kegs it would hold, but my interest would be to use it to cold stabilize carboys full of wine.

Maybe you got rid of all your carboys!  I'm not smart enough to do that.

thanks, Steve

Steve, I can tell you that it fits two buckets and 5 kegs with room to spare.  I'll check the inside dimensions and let ya know.  Here's what it looks like....

Thanks for posting the shot.  Plenty of room inside.  I'm still debating about "going big" above and beyond another 7.2 cf freezer.  I might go with that smaller size since I also have a couple spare upright refrigerators I can use, and empty out my existing 7.2 cf chest freezer kegerator temporarily if needed.  I can't seem to own enough fridges and freezers.  The great thing is that you can unplug them when not needed for an extended period of time. 

Hope you have a great weekend.  I am all set up to serve two cornies for a big party out here at my mother's property in Montana this afternoon.  One of galaxy simcoe pale ale, the other of Czech pilsner.  Putting to good use the batch sparge technique I've used ever since I learned it from your website and helpful phone call or two with you back in 2005, not to mention the hundreds (more like thousands) of great threads from the dozens of amazing brewers out here in cyberspace!  One of these days I'm going to have to make it out to GABF to start meeting them!

Is that your Rye IPA running thru the blowoff tube?

Yeast and Fermentation / Re: Fermentation temp question
« on: July 06, 2014, 12:28:49 PM »
To add to what has already been stated:  +95% of the time when recipes refer to recommended fermentation temp, it refers to beer temp, so adjust ambient lower accordingly.  In my experience, most standard beers up to about 1.070 will create maximum exothermic temperature above ambient temperature of about 4 - 6 degrees fahrenheit, as others have stated.  How high depends in part especially on your pitching and ferment temps and the specific yeast.  Of course the height of the temp swing is at the peak of fermentation.  Bigger beers, especially with some Belgian yeasts the temp swing is normally 6 - 8 degrees fahrenheit.

Yeast and Fermentation / Re: Dry yeast pitching rate for IPA
« on: July 06, 2014, 11:11:01 AM »
This is why I buy at least one more packet of yeast than I calculate is needed - cheap insurance.  In this case sounds like it could have helped reduce any anxiety.  I too promised myself to never go back to the under-pitched beers I made of yester-years!  Sounds like all is going well.  Now that ferment is underway, good temp control will help too.  Hopefully you added nutrient during the boil, which will also helps ensure a healthy ferment.  I use the Wyeast beer nutrient added last 10 minutes of the boil for every batch of beer I make.

As brewinhard stated, another trick to use if in that situation, is to carefully rehydrate the yeast that you have on hand, which results in a higher percentage of yeast cells that live to grow and reproduce in your wort.

Beer Recipes / Re: NB's Plinian Legacy
« on: July 05, 2014, 07:03:06 PM »
I had severe acute bronchitis last winter followed by long-term recovery with assistance of corticosteroids -- ended up in Urgent Care twice and the ER once, I believe largely since nobody seems willing to prescribe strong antibiotics these days except when it approaches malpractice.

Anyway, I have been supporting my lungs' ability to rebound hopefully completely, and so last winter I bought a couple air purifiers to help with that, and in part as a defensive measure due to a nearby neighbor who likes to burn noxious wood in his woodstove in winter, and his crap smoke blows against my house.

I also have low to moderate seasonal allergies to pollen/grass/trees/mold.

Anyway, in case you're interested you might at least seasonally consider an air purifier.  The one via the link below is whisper quiet, works very well, and has provided me with lots of relief and clear air passages, both lungs and sinus, especially overnight via the one in the bedroom.  My other one is in my living room.

Denny that is one great recipe and beer!  (was the basis for my solera + cherry)
oh and your Burbon BBl porter rocks as well.  did you ever check out that john mclaughlin music?

Ya know, I totally spaced the McLaughlin!

Now you're going back.  John McLaughlin + Mahavishnu Orchestra totally spaced me!

Just got a 1yr. beer in the carboy.  It is an ambic....(american lambic) ECY bug farm, best malz pilz,
wheat berries  and a bit of brewers sugar to up the gravity from the turbid (inefficient) mash,
3.75 oz of aged hops.....O.G. 1.050
Was a beast to brew but we will see in a year or so what this day produced. Put it in a glass carboy
so I could see the evolution of the beer thru it's microbial steps. 8)

Yumm!  I really need to try making a sour beer via the traditional process. 

I had a friend over recently who's just getting into homebrewing, and offered him a sour beer - an oud kriek I had made from a Michael Tonsmeire recipe utilizing the "sour worting" technique, whereby you do a lacto starter, sour the entire runoff for three days, then go to the boil and ferment with the wort fully soured.  My buddy at first recoiled from it, but it was fun to see his changing expression finally to one of pleasure as he drained the glass.

He said that he's tasted only a couple/few sour beers, and that his predisposition to them was prejudiced because the first time he heard about sour beers was while watching the Boston episode of the television show "Brew Dogs" where the guys joined the owner of Samuel Adams in a hot tub full of wort to obtain the sour bugs to inoculate it from their naked bodies.

Ingredients / Re: Iodophor
« on: July 05, 2014, 11:36:30 AM »
I KNEW I bought that 3 pack of spray bottles for a reason. Thanks!


Mix it with distilled water and it'll stay good for a year or so.

I recently started keeping a carboy full of RO water (with a faucet/pump on it to dispense the water) on hand just for mixing spray bottles full of Star San.  Otherwise, with my tap water the Star San gets cloudy and then slimy.

I keep syringes among my brewing equipment, and as my spray bottle full holds 26 oz of water, I calculated the amount of Star San needed at 1.2 ml and just draw approximately that amount into a small syringe via the measuring vault of the Star San container.  I add that directly to the spray bottle full of water and give it a shake.

Thanks all for the reminders to use Iodophor every once in awhile.  I too still have plenty on hand after having made the switch to Star San.

Equipment and Software / Re: Temp control: Johnson or Ranco?
« on: July 04, 2014, 12:54:29 PM »
Hey Denny,

I'm curious how many 5-gal carboys it would hold, or what the actual dimensions of width x length x depth are.  If you are checking that, please let me know.  I know, most people would rather know how many ball lock kegs it would hold, but my interest would be to use it to cold stabilize carboys full of wine.

Maybe you got rid of all your carboys!  I'm not smart enough to do that.

thanks, Steve

All Things Food / Re: What did you cook for the mother in your life?
« on: July 03, 2014, 02:25:59 PM »
Didn't even know about this part of the forum, so going back to May 11th, I made her, plus my siblings and their families:

pan-seared sesame encrusted wild caught chinook salmon with two Asian sauces

main courses:

halibut ceviche


crockpot Mexican red beans


Diana Kennedy Mexican rice (with carrots and zucchini but no giblets)


Diana Kennedy traditional flan

My sis-in-law brought green salad.

It all turned out great, although it also took some day + two days ahead prep.  They REALLY loved the seared salmon appetizer, and this really is the best flan recipe around!   

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