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Messages - bonjour

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Beer Recipes / Re: Unusual Session Beers
« on: November 12, 2009, 10:37:55 AM »
Thats called a Snot Hanging Drunk session beer  :D
Hey,  5%abv Under your usual brew is a session beer, isn't it.


The Pub / Re: Are some beers better than others?
« on: November 12, 2009, 10:32:31 AM »
Interesting observation....about a year ago, AB came out with a bourbon vanilla porter.  They recently announced a rye IPA.   Are they watching me???  ;)

Maybe you should issue them a cease and desist letter.  Talk to Matt at Vermont Rock Art Brewery to see how that works.  
I'm sure that you with all your financial might can duke it out with them. ;)


The Pub / Re: Are some beers better than others?
« on: November 12, 2009, 07:19:58 AM »
While some beers are definately better than other beers, some beer styles are not better than other beer styles.
A quality beer is a quality beer and a flawed beer is a flawed beer.  The brewers and breweries mentioned are at the top of the game and consistently produce quality beers, though Vinnie is known to sell sour beers, but that is done with intent.

Last Wednesday I served Bud, Miller Lite and several other delctable treasures to my class of beer geeks.  These beers are litterally classic examples of style and as such are awesome representatives of their styles.  Are these the beers that you prefer?  I really didn't need to ask that now did I.   Which is more popular?  Obviously AB.  

So in answer to the question, Beers - Yes, Styles - No

Homebrew Clubs / Re: Homebrew in NY's souther tier
« on: November 11, 2009, 08:36:46 PM »

Beer Recipes / Re: Beersmith?
« on: November 11, 2009, 08:24:44 PM »
check out the beersmith forum at for details.  Brad is currently working on the Mac interface for the next version (version 2.0, early next year). I believe some users are successfully using an emulator but I'm not sure.
BeerSmith is my brewing log and I use it extensively. 


All Grain Brewing / Re: Adjunct mash procedure
« on: November 11, 2009, 08:12:46 PM »
Do a search on the internet for Classic American Pilsner.  That style typically requires a cereal mash which is whet you are looking for.  I have not done one to this point.

Beer Travel / Re: Returning home with beer when traveling?
« on: November 11, 2009, 07:21:56 PM »
I've used checked baggage with no problem, well packed in the middle with clothes all around.

The Pub / Re: Football Thread
« on: November 11, 2009, 06:54:11 PM »
I guess I'll brew another batch of beer this coming Sunday.  Vikes play Detroit.  Should be about as much action as their bye week.   ;D

a bye week for the vikes  :(


The Pub / Re: The 11th hour of the 11th day...
« on: November 11, 2009, 06:52:21 PM »
On behalf of all the veterans out there, 

It was our pleasure and thankyou

I'll sometimes brew a big beer (long mash and long boil) and a starter at the same time.  I've already got the time I'm putting in on the big beer, so no problem.  It is a long day with or without the second beer.


Equipment and Software / Re: Magnetic VS Peristaltic
« on: November 11, 2009, 02:34:08 PM »
When I was looking at pumps I couldn't see why peristaltic pumps wern't used.  I looked at the flow rates that you wanted to use with brewing on a home scale basis and it seemed to me that the March pumps were always throttled back, either thru valves, tubing size or lift.  The slower flow rates made more sense to me for a homebrew application.

That said the March pumps certainly have been successful in the homebrew application.


Yeast and Fermentation / Re: Rousing Yeast
« on: November 11, 2009, 02:22:32 PM »
CO2 is a detriment to fermentation and it is toxic to yeast, so yes, getting excess CO2 out the fermenting wort is a good thing.

All Grain Brewing / Re: Water Help..
« on: November 11, 2009, 01:28:22 PM »
The Wyeast Activator provides:
The only package that provides essential fatty acids and micro nutrients for a healthy and complete fermentation.

7. My fermentation is not attenuating..
...  Are you using a yeast nutrient to ensure that you have adequate levels of essential micronutrients and free amino nitrogen?
Scientia Agricola
Print version ISSN 0103-9016
Sci. agric. (Piracicaba, Braz.) vol.50 no.3 Piracicaba Oct./Dec. 1993
doi: 10.1590/S0103-90161993000300024 
Effect of some vitamins and micronutrient deficiencies on the production of higher alcohols by Saccharomyces cerevisiae
A study was carried out in order to determine the effect of vitamins (biotin, thiamine, pantotheniic acid and pyridoxal) and micronutrient (zinc, boron, manganese and iron) deficiencies on higher alcohol production during alcoholic fermentation with the industrially used yeast Saccharomyces cerevisiae M-300-A. Zinc deficiency induced a reduction on the levels of isobutyl and isoamyl alcohols. An increase on isobutyl alcohol (fivefold) and a reduction of isoamyl alcohol (two fold) and n-propyl alcohol (three fold) contents resulted from pantotheiiic acid deficiency, whereas pyridoxal deficiency caused an increase on the levels of isobutyl and isoamyl alcohols. Biotin was not essential for the growth of this strain. 

Now Ray Daniels on using RO and distilled water out your water worries
by Ray Daniels
On a higher level, "pure water" can mean "nothing but water." This is tricky since every natural water source -- and virtually all the water we drink -- contains small quantities of dissolved minerals. This includes things like calcium, magnesium, sulfur and chloride. These elements give water its hardness and even very soft water will have some mineral content. To get water that has no mineral content requires some form of serious treatment such as distillation or reverse osmosis.

It turns out that using "nothing but water" (e.g. distilled water) for making beer doesn't work very well. During both mashing and fermentation, beer requires the natural minerals found in water. Without these minerals, the enzymes that drive the chemical reactions of brewing won't function properly.


General Homebrew Discussion / Re: What makes a Bock, a Bock?
« on: November 11, 2009, 12:23:17 PM »
Kevin in my club performed a similar experiment with slightly different results.  He brewed several different beers using a decocted and substituted recipe.  one style showed a decided preference toward the decocted beer. One style showed the substituted recipe had a decided preference.  Feeling was that one of the intangible brewing variables hit each one of those.

Of the rest, split down the middle as to preference with half prefering the decocted beer and half the substituted beer.

Yeast and Fermentation / Re: Rousing Yeast
« on: November 11, 2009, 11:53:51 AM »
But why bother rousing yeast if the fermentation is chugging along, unless you've selected
a strain that's unattentuative and a great flocculater?
Usually there's enough yeast in suspension to keep things going to finish.
When you are brewing really big beers, they all are


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