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Messages - brewsumore

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91
All Grain Brewing / Re: When to check mash pH
« on: August 29, 2017, 05:12:37 PM »
I check mine about 12 minutes after dough-in, and again at the end of the mash, and then often I check the kettle pH.  I use ColorpHast strips so it's quick and easy.  I check as soon as possible so that in case I need to make an adjustment that most of the conversion hasn't already taken place.  And I like to keep the picnic cooler mashtun lid down to maintain mash temp so normally only check once, and just crack the lid, re-checking mash temp same time.

92
All Grain Brewing / Re: When to check mash pH
« on: August 29, 2017, 05:38:02 AM »
Definitely don't check mash pH in the first 10 minutes. Those reactions take a little while to occur. The pH will change during the course of a mash. It is the final pH that's most important.

It's also really important that the brewer mix all the minerals and acids into the water before adding the grain. It's really hard to mix all that stuff together evenly otherwise.

Given the prevalence of mediocre beer from various brewpubs, it should be no surprise that many brewers don't adjust their water. Don't be one of those brewers.

Y'er darn tootin'!!  Give 'em Hell Harry!  I mean, Martin.

93
All Grain Brewing / Re: How long do you cold crash your beer
« on: August 27, 2017, 02:56:16 AM »
I temp control ferment normally two buckets at a time, in a dedicated ferment fridge.  If I am making a beer with a lot of suspended yeast such as a Belgian, or using a low flocc yeast I remove the blowoff tube from where it fits in the lid and replace it with a rubber or silicone stopper while cold crashing, before racking to kegs.  I learned the hard way that when you change the ferment chamber from warm to cold and have a filled airlock in place it sucks that liquid into your beer.  Ewww!  Still, physics is physics and so o2 is going to bypass the stopper and what previously was a solid co2 blanket over your beer is now partially diffused with oxygen.  I don't think I'm OCD but especially with hoppy beers I see oxygen as the enemy, and so limit my cold crash to 24 hrs at 30F.  I keep my kegerator cold (at 34F) so a little yeast in the keg, what doesn't come out at the first pour, isn't going to matter. I hope that's not too much detail!

I too fine in the kettle with whirfloc.

94
General Homebrew Discussion / Re: My new hydra chiller
« on: August 27, 2017, 02:37:14 AM »
I just ordered one.  I'd looked at the possibility before but had missed that they custom build them.My two keggles can only handle a 10" wide chiller.  Cool!  I wanted a faster chiller, but also wanted a second chiller so days I brew 20 gallons, using two mashtuns, and two keggles/burners, I won't have to chill one batch, and then the other.  This way I can run a splitter below my outdoor faucet and chill either/both batches when it's time to do so, using two IC's.

BTW, when SS chillers first came routinely available I bought a 25-footer and used it maybe twice.  Super slow compared to copper as stated above, and IMHO not worth it, although I don't brew LODO.

95
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: August 26, 2017, 03:30:34 AM »
Tomorrow going to brew 10 gal of Mosher's Saison Buffoon, using WY 3724. 

96
General Homebrew Discussion / Re: I think I have to have this....
« on: August 23, 2017, 05:36:19 AM »
I'm still doing fine with ColorpHast strips.

97
General Homebrew Discussion / Re: Pliny the Elder
« on: August 15, 2017, 06:32:39 AM »
Blind pig made by who?
Russian River Blind Pig IPA. Here is a clone recipe.
https://www.homebrewersassociation.org/homebrew-recipe/russian-river-blind-pig-ipa-clone/

I made and currently have on tap this recipe for Blind Pig and can vouch that it makes a delicious beer! 

I've also made and enjoyed very much the AHA recipe for Pliney the Elder.  However, I never understood why the recipe estimates 90 - 95 IBUs, while the actually Pliney comes in IIRC at 72 IBUs.  Maybe the earlier version was a hoppier beer.  Can anyone explain the discrepancy?
If you read the article that had the recipe in Zymurgy, Vinnie said it tested at 95 IBU in the lab. A few years later Mitch Steele's IPA book came out, and it tested at 65 IBUs in Stone's lab. Other's have said 65 IBUs in their Labs.

Russian River uses Hop extract for bittering, dialing it back is easy. Why would he do that? My guess is to make it easier to drink more. Many of the west coast IPAs seem less abrasive to me. Oh, I had a couple Plinys in the LA area last January, and they seemed less bitter than ~10 years ago.

I think the IBU wars are over, now it is the haze wars.

Thanks Jeff.  That makes sense.  However, I must admit that when I've done a side by side, my clone just tasted more hoppy and bitter.   Cheers.

98
General Homebrew Discussion / Re: Pliny the Elder
« on: August 13, 2017, 06:42:32 PM »
Blind pig made by who?
Russian River Blind Pig IPA. Here is a clone recipe.
https://www.homebrewersassociation.org/homebrew-recipe/russian-river-blind-pig-ipa-clone/

I made and currently have on tap this recipe for Blind Pig and can vouch that it makes a delicious beer! 

I've also made and enjoyed very much the AHA recipe for Pliney the Elder.  However, I never understood why the recipe estimates 90 - 95 IBUs, while the actually Pliney comes in IIRC at 72 IBUs.  Maybe the earlier version was a hoppier beer.  Can anyone explain the discrepancy? 

99
Equipment and Software / Re: Wrap or Pad for Chest Freezer?
« on: July 18, 2017, 03:01:44 AM »
I recommend a ferm wrap taped against the inside wall, hooked to a temperature controller.  I do that to ferment two buckets at a time and it works fine -- with the probe in a thermowell placed through a hole drilled in the bucket lid.  I've done this for years.

100
Kegging and Bottling / Re: Purge keg with Iodophor
« on: July 18, 2017, 02:45:18 AM »
Personally, I would go with Saniclean and not Iodophor but again, each to their own.

101
General Homebrew Discussion / Re: Summertime beer cocktails
« on: July 14, 2017, 11:19:48 PM »

2nd, michelada.  Used V8 spicy, a healthy dose of lime juice, Valentina hot sauce (black label hot), worcestershire, and LB.  Not a fan but I think it is the worcestershire that really put me off.  Not ruling it out until I try a few at restaurants.  We have several real mexican places. 


The trick is restraint:  less is more.  It's still beer you're drinking.  Sometimes for 2/3 pint of beer I add only 2 oz tomato juice -- and nothing pre-flavored or pre-spiced.  And as far as tabasco and worcestershire (optional), we're talking literally one shake and done, just as if it was bitters.  And tease it with fresh lime juice - like 1/4 of a lime tops. 

The way it's done matters in terms of not-so-good vs. excellente.

102
General Homebrew Discussion / Re: Summertime beer cocktails
« on: July 12, 2017, 12:21:32 AM »
This appears to be an interesting developing trend - identifying any additive to beer as entering into at least the province of a beer cocktail, aka "adulterated beer".  I say that in jovial acquiescent way.  I recollect looking on in horror a fair number of times when somebody "ruined" a good beer by doctoring it.

Still, I really often like a hefeweizen with a slice of especially lemon. or maybe orange at least as well as served "naked".

I guess I forgot to mention growing up in Montana there were some (morning) Sunday's watching football and drinking red beers which required less and less tomato juice as time went by -- always served with pretty much the all-powerful and only option of American lagers served in a bar or available at your grocer.

I will again say there are some very imaginative innovations, and authentic personal preferences being presented.  Thanks so much for sharing on this subject that quite honestly I was a little afraid to begin, knowing that beer heroes make and drink beer!

103
General Homebrew Discussion / Re: Summertime beer cocktails
« on: July 11, 2017, 01:17:34 AM »
First off great thread idea.  Never had michelada but definitely will soon! 

My current favorite and I've done EXTENSIVE trials.  Really.  50/50 Labatt Blue/Sauva margarita premade (with booze).  Jose Quervo works too but prefer Sauza and added bonus its half the price of Jose.

Serve in an large wine glass with "hi-tek" 2" ice cube.  https://www.amazon.com/Zenware-Silicone-Extra-Large-Cubes/dp/B01K856OXS/ref=pd_lpo_vtph_79_lp_t_4?_encoding=UTF8&psc=1&refRID=TA0S46ZCEPS4CM3TQJ1G 

I am BJCP and I take alot of flack for it amongst megaswill drinkers but IDGAF, this raaawks on hot day.

Interesting take on a margarita - I assume a regular margarita is one of the world's most popular cocktails.  I've eaten in restaurants that had a wine and beer license but no hard liquor license, and offered margaritas made with wine.

I must admit I can't recall trying any other beer cocktails besides a michelada - I can't even remember any I've seen promoted other than the michelada or beer mimosa (and only learned of beermosa recently).  I know there are longstanding traditions including flavored syrup in Berliner weisse - but that is so traditional I don't think it counts as a beer cocktail.

I wonder if anyone has tried something along the lines of beer sangria.   :o  edit: Hey I saw just that via Zwiller's link!

I'm really intrigued by all the responses!

104
All Grain Brewing / Re: Phosphoric Acid amounts?
« on: July 09, 2017, 05:26:58 PM »
Also consider using a touch of acidulated malt.  I make 10 gallon Pilsner batches with up to a pound of acidulated malt without any problems.  Of course you will want to use a calibrated pH meter to know where you are at...
Isn't acidulated malt just going to add more lactic? If I understood correctly, he's trying to get more acidification and avoid any lactic flavor.

I've had the same issues with low concentrations of phosphoric requiring a large quantity. I wouldn't imagine it to be an issue as lower concentrations just mean you're adding a few 10s of mL of distilled water in addition to the acid. Sub-optimal from a cost/effort perspective, but I can't see any issue for the beer.

Hopefully someone smarter than me will weigh in, but those are my thoughts/experience.


Sent from my iPhone using Tapatalk

Agreed on the 10% vs 85% phos acid still get the job done.  It's just a lot cheaper to use 85% since regardless of % the cost is pretty similar, and you won't need to re-purchase as often.

105
General Homebrew Discussion / Summertime beer cocktails
« on: July 09, 2017, 05:19:49 PM »
I'm interested in hearing what beer cocktails you enjoy.  Especially in hot weather sometimes this is very appealing.

I have a Mexican Vienna Lager (similar to Negra Modelo) on tap and sometimes enjoy making a michelada when it's hot.  These are popular in Texas -- I know to be on the restaurant/bar menu in numerous places in Austin, typically with light colored Mexican lagers.

My recipe: to a beer glass 2/3 filled with beer add and gently stir in 3 or 4 oz V8 / tomato juice, a shake or two of worcestershire and tabasco, a squeeze of fresh lime juice and then drop in 3 ice cubes.

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