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Messages - brewsumore

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46
General Homebrew Discussion / Re: On tap for the Super Bowl
« on: February 06, 2016, 07:01:49 PM »
My guests shall have the following to choose from:

Alt                         
Krystallweizen         
Robust Porter (only 8 bombers left)           
Apple Cherry Cider   
O'Fest 
Schwarzbier
Vienn'Darina IPA

I know you can't see me drooling.

short trip from WA  ;D

Thanks for the invite!  But honestly, getting out as far Midwest as the Turnpike States seems like a long ways from here... definitely have driven through a few times.   :D

47
General Homebrew Discussion / Re: On tap for the Super Bowl
« on: February 06, 2016, 12:42:30 AM »
Is it this weekend?

kickoff at 3:30pm Pacific Time on CBS.

Thanks, but I won't be watching.  Never been a football (or just about any other sport) fan.

Right on.  It's not a major pastime for me, but a good excuse to have friends over when it's the Big Game.  I'd much rather do something athletic and fun, typically non-competitive and without high potential to result in injuries, than watch.  BTW, my taplist was not created for the game, although I did hurry along the brown ale a bit to get it on tap in time. 

48
General Homebrew Discussion / Re: On tap for the Super Bowl
« on: February 05, 2016, 03:17:09 PM »
My guests shall have the following to choose from:

Alt                         
Krystallweizen         
Robust Porter (only 8 bombers left)           
Apple Cherry Cider   
O'Fest 
Schwarzbier
Vienn'Darina IPA

I know you can't see me drooling.

49
General Homebrew Discussion / Re: On tap for the Super Bowl
« on: February 05, 2016, 03:15:50 PM »
Is it this weekend?

kickoff at 3:30pm Pacific Time on CBS.

50
General Homebrew Discussion / On tap for the Super Bowl
« on: February 05, 2016, 02:36:58 PM »
- Karmeliet Tripel Clone
- Robust Oatmeal Porter
- Raspberry Oatmeal Robust Porter
- English Brown Ale (Northern English)
- Blind Pig Squared IIPA
- German Hefeweizen (bottled)
- various cellared bottles are coming with guests including a sampling of some New Glarus - Score!!

How about you?

51
Ingredients / Re: Vitners Harvest Purees
« on: January 31, 2016, 10:41:05 AM »
Has anybody used their mango purée? It's the only reasonably priced mango purée that I can find. I'll deal with whole fruit, but I'd rather not lol.

I go to costco, buy the frozen mangos and make my own puree in a food processor. Cheap. Easy and tastes great.

Hi Keith, I'm curious - do you first pasteurize the homemade Costco puree before adding it to secondary, such as stovetop @ 150F for 20 min, cool and then add?  I'd have to double check the temperature I use but that is my normal procedure when using homemade puree.

52
Ingredients / Re: Vitners Harvest Purees
« on: January 30, 2016, 11:08:24 PM »
I normally go 10 days on fruit puree temp controlled, starting about a week into the primary ferment.  I recently used a can of the Vintners Harvest raspberry puree for 5 gals of my 10-gal batch of oatmeal robust porter, and it was done after probably 5-6 days.

53
General Homebrew Discussion / Re: New blog
« on: January 23, 2016, 11:25:36 PM »
I have no idea how often they want me to do it, but I'll post when there's a new one.  Any suggestions for topics?

It seems that it's kinda trendy breaking the mold from making your standard NW IPAs by experimenting with a combination of English or other European hops with NW hops.  I know I'm curious what are some successful pairings.

Congrats on your new blog - I look forward to reading it.

54
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: January 23, 2016, 11:15:21 PM »
Tomorrow I'm going to brew a Northern English Brown Ale, using a mish-mash of some pretty old grains and hops, but based on the 2011 NHC Gold recipe for that style.  Unfortunately I didn't realize how critical adding some Special Roast is to nailing the style until after I returned from my LHBS, so won't be using any.  Still there's potential here (9 different malts), and it'll be a simple brew session using Mangrove Jacks Burton Union dry yeast.

I was jonesing to use some brown malt that I've had on hand, and this is what I decided to make, although it ends up being only 1 lb of brown malt out of 23 lbs total grist (11 gal batch).

55
General Homebrew Discussion / Re: Hop Alpha degradation
« on: January 06, 2016, 08:10:52 PM »
I use the hop loss calculator in ProMash.  It isn't variety specific but I feel it works well.  I calculate loss from the date of purchase, unless I bought previous year hops (rare).

56
All Grain Brewing / Re: FG is finishing way too low, is it an infection?
« on: January 05, 2016, 04:35:41 PM »
Denny... Right on, I knew I was going out on a limb with those hypotheses - taking a moment at work - and basically scratching my head a bit.  The issue of getting too hot too fast due to a high pitch I recall reading about and logically it would occur more easily for someone without good temp control. i.e. a factor that could make it that much easier for a ferment to get away from the zymurgist in the early stages.  I know that I have read especially from Jamil about the importance not only of a sufficient pitch, but also problems from overpitching.  Hence the desire to pitch "just right".

Anyway it all arose at my mis-reading the OP, who meant simply that he makes more yeast than needed and doesn't pitch it all.

So again the issue at hand might be tied to first, need for better control of mash temps, and bland or soapy flavor very possibly at least in part due to water chemistry and pH, and I don't recall if he efficiently treats for chlorine/chloramines. 

I know that once I successfully negotiated the use of Bru'n Water (including selecting/creating the right water profiles) a lot of problems just went away and my beer definitely improved.

57
All Grain Brewing / Re: FG is finishing way too low, is it an infection?
« on: January 04, 2016, 02:30:00 PM »
I over build my starters and repitch yeast. I guess this could also be the problem.

Denny, I get the estimate FG from the recipe I am using. My beers are all finishing at 1.006 or 1.008. Really thin, no flavor or aroma. My efficiency is usually between 75 and 80%

As memory serves, overpitching can lead to:

1) early high ferment temps that can lead to higher (fusel) alcohol that often impart solvent-like flavor to the beer

2) higher-than-planned attenuation

58
All Grain Brewing / Re: FG is finishing way too low, is it an infection?
« on: January 03, 2016, 10:29:52 PM »
And yes you might have an infection - you might want to change siphon / hose or at least soak in PBW followed by bleach solution, followed by rinse. rinse, rinse... and do same with fermenters.

59
All Grain Brewing / Re: FG is finishing way too low, is it an infection?
« on: January 03, 2016, 10:18:41 PM »
dial in your mashing temp and technique

cleanliness and sanitation of cold side equipment

proper yeast pitching rate (I recommend Mr. Malty pitching rate calculator - and I recommend stir plate starters if using yeast starters)

aerate wort immediately prior to pitching yeast ( I definitely prefer straight o2 via aeration stone)

pitch yeast within ~10 degrees of wort temp

pitch yeast below your initial desired ferment temp.  Avoid beer temp swings during the ferment

Ferment temp control (for most beers, keep beer temp <67F the first 72 hrs)

Ensure you have de-chlorinated / de-chloramined your brewing water (1 crushed campden tablet per 20 gal water stirred in first thing before heating strike water)

60
General Homebrew Discussion / Re: Mistakes, Learned From
« on: January 03, 2016, 09:59:45 PM »
Biggest mistake was not with my own beer, which made it worse. My good buddy who is newer to brewing, decided to cold crash for the first time. I gave him some basic instructions, but didn't think about telling him to pull his blow-off tube off. Turns out he had his blow-off tube in a 5 gallon bucket of iodophor mixture (don't ask me why). There was at least a half gallon to a gallon of sanitizer sucked into that batch. Needless to say that batch got dumped.

It was a batch that he and I brewed together for a shower being held at his house. Only reason the shower was at his house was because of the beer. So everyone was expecting homebrew. The batch was dumped 3 days before the shower.

Luckily I had enough in my own kegs to bring to his house for the shower.

That's a mistake I've made before and am very careful about personally. Although when I made it, it was only with a small amount of star-san where maybe a few ounces got sucked into the beer.

Yeah, I used to leave a vodka filled airlock when cold crashing until i realized I might as well just use a solid rubber or breathable silicone stopper (depending on hole size in my plastic bucket lid or carboy).  It's not like I'm going to collapse the bucket!

I must admit I've cold crashed with the blowoff tube in, but those times I recall I stepped down the temp in increments and never got sucked in sanitizer.

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