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Messages - brewsumore

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46
Yeast and Fermentation / Re: Wyeast Discontinuing Some Strains
« on: March 01, 2017, 11:49:01 PM »
Great thread!  I'm especially excited to try both the Yeast Bay Wallonia III and the Wyeast yeast per Drew rumored to be the Fantome strain.

47
Yeast and Fermentation / Re: Wyeast Discontinuing Some Strains
« on: March 01, 2017, 11:09:39 PM »
Interesting that both Budvar and PU made the list. Guess no one brews Bo Pils much anymore?

Hoping that this makes room for Unibroue to be year-round...

I'm at least ONE person who still brews Bo Pils, although not regularly.  I'll be kegging 10 gal this weekend, and repitching some of the WY2001 (PU) same day into a Negra Modelo style Vienna Lager.  Mebbe it ain't the perfect variety of Czech lager yeast for VL but I'm thinking it will be fine.


48
Kegging and Bottling / Re: Keg Sale at AiH
« on: February 27, 2017, 10:47:50 PM »
By the way, last sale they had I bought quite a few used plastic ball lock keg lids - I think they were $3 each.  Anybody have any feedback on using heavy duty plastic keg lids?  I haven't tested mine yet but they look good and sturdy and useful.

49
Kegging and Bottling / Re: Keg Sale at AiH
« on: February 27, 2017, 10:44:27 PM »
Darn, I missed it.  I have a friend looking for a good deal on kegs.  My last couple keg purchases were from AiH when they had new ball locks selling on sale for $69.  Twice I bought two and shipping wasn't bad.  I called them and they explained to me at that time that the Chinese manufacturer they use is one of the reputable Chinese manufacturers.   :-*  I have yet to use any of those kegs but they look just fine.  I've been a satidfied customer when buying from them and enjoy some of their great sales including numerous product deals.  No affiliation yadda-yadda.

50
General Homebrew Discussion / Re: cleaning auto siphon
« on: February 27, 2017, 10:26:22 PM »
I guess I'm a bit more low-tech than most of you guys.  I pump sanitizer through mine, making sure to pull out the interior piece to its max extension to fill the whole chamber with fluid.  Then I spray the outside with Star-San.  After use, I pump about a quart of cold water through it, followed by another flush with sanitizer.  No problems ever.  I hang it to dry with the hose at full extension so all the drips can drop out.

I'm kind of like you. If I'm racking my two buckets of fermented beer to kegs I'll have another bucket half full of fresh star san I work from to give a final sanitize to the receiving kegs, keg lids and auto siphon prior to using them.  After racking I'll first spray out the top of the auto siphon, and pump warm water through it same time as washing buckets at the sink, and finish by circulating star san through the auto siphon via the bucket and pour more into the top and the sides with a measuring cup.  I'm already busy at the sink washing yeast down the sink and washing, or at minimum well rinsing out my fermenter buckets. Then I hang it to drip dry.  Never had a problem.

51
General Homebrew Discussion / Re: Never a shortage
« on: February 26, 2017, 02:50:17 PM »
I hope his beer didn't get skunked, in the sunshine like that!   :D

What do you mean? He has his parasol.

I missed that!  I like how the dog is eagerly watching and waiting for a fish to bite.

52
General Homebrew Discussion / Re: Never a shortage
« on: February 26, 2017, 02:32:43 PM »
I hope his beer didn't get skunked, in the sunshine like that!   :D

53
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: February 19, 2017, 12:11:17 AM »
My LHBS owner told me today that Wyeast will be removing that yeast from their year-round inventory soon because not enough people are buying it often enough.

Yup - they hit the lager strains hard this year:
2000 Budvar Lager
2001 Pilsen Urquell
2035 American Lager
2042 Danish Lager
3333 German Wheat
3562 Forbidden Fruit
3942 Belgian Wheat

Wow, he had mentioned the 2001 was one on a list.  Thanks for sharing that list!  I thought Forbidden Fruit was pretty popular.  I guess not, or maybe not any more!  At least the yeast I got was made this week.  I bought malt and hops for a second 10-gal batch, for the re-pitch.  We'll see how that goes - I have a second hip replacement coming up the end of March, so not sure if I'll still have viable saved yeast by the time I can brew again.

54
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: February 17, 2017, 11:20:11 PM »
On Monday I'll be making a Bohemian Pilsner - pretty much one of Jamil's takes and based on Pilsner Urquell, but instead of a decoction or step mash I'll be mashing single infusion at 154 - 155F, Best Pils malt with 9% carapils -- also a tad of vienna (3.5%).  All Czech saaz hops, and WY 2001. 

My LHBS owner told me today that Wyeast will be removing that yeast from their year-round inventory soon because not enough people are buying it often enough.

55
General Homebrew Discussion / Re: Barrel Aging a Tripel- the memoirs
« on: February 14, 2017, 11:06:59 AM »
Ditto to what majorvices said.  The surface to liquid ratio is MUCH higher inside a 5-gal barrel as compared to a 60 gal barrel (or larger) as used by Allagash, and so you'll get an equivalent oak presence in a fraction of the time.  Yep, taste will be your best barometer.

And blending to taste will make you an old world master of the craft!

Thanks for sharing - you are definitely off to the races.  Curieux is a great beer.  I'm considering trying a version, except would just dial back and use oak pieces in secondary and not blend later. 

56
All Grain Brewing / Re: How long does it take you to brew a beer?
« on: February 11, 2017, 01:20:47 AM »
10-gal batch = 7 hrs for a simple beer, up to 9.5 hrs for a long mash/long boil/hop stand/etc., batch sparging, most times mill grist night before

My last 2 brew days I did two 10-gal batches in +10.5 hrs, but milled grist, prepped hops and sanitized fermenters the night before.

That includes set-up, clean-up, put away.

I think like Klickitat Jim I'll start prepping grist, water minerals and hops night before from now on, just to remove a few details on brew day.

57
Ingredients / Re: malts with smooth or interesting roast qualities
« on: February 05, 2017, 12:31:58 PM »
Do you guys prefer Crisp or Thomas Fawcett brown malt?  Or maybe another brand?

I don't know about the Fawcett, but the Crisp Brown malt has had a light smoke flavor that gets to the beer. It is very nice in the appropriate styles. Very nice in a London Porter.

That's the one I use as well, even though I can source the TF locally.  I have used the Crisp in Denny's BVIP, as well as porter.  I like my resource book by Dr. John Harrison, "Old British Beers and How to Make Them".  Thanks Martin.

58
General Homebrew Discussion / Re: I was right!
« on: February 05, 2017, 12:27:15 PM »
Right-O!  I did check their website and saw that the MS Humulus is packaged only in 1/2 barrel and 1/6 barrel kegs.  I'll post on my area home brewers club FB page to see if I get any hits on any local establishments known to be serving it by the pint.  As you would imagine, their website also showed that lots of Spokane establishments serve Bale Breaker beer.

59
Ingredients / Re: malts with smooth or interesting roast qualities
« on: February 04, 2017, 10:54:15 PM »
Do you guys prefer Crisp or Thomas Fawcett brown malt?  Or maybe another brand?

60
General Homebrew Discussion / Re: I was right!
« on: February 04, 2017, 09:01:30 PM »
I wanted to go to Hop School last year but was recovering from hip surgery.  Hopefully this year!  I'm going to have to see if any distributors here in Spokane are carrying the Bale Breaker IPA, that is if they bottle it.  Thanks for the tip Steve!

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