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Messages - brewmasternpb

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Yeast and Fermentation / Re: Brett C
« on: September 28, 2013, 08:10:19 AM »
That's what I'm hoping.  It fermented solely with Brett B (The Brett C in the subject line is wrong), and it fermented out in 2 weeks.  I let it sit for another week before blending it with a Sacch only Belgian.  I plan on letting it sit for several months, hoping to achieve a solid Brett B flavor.

Yeast and Fermentation / Brett B
« on: September 27, 2013, 11:23:27 PM »
Hi guys. I brewed a 7 gallon batch of Belgian Dubbel. I fermented 5 gallons with Wyeast Flanders Golden Ale. I fermented 2 gallons with Wyeast Brett C. The 5 gallon Dubbel tasted great at Bottling. The Brett version tasted of chlorophenol. I am letting it age, will that go away?

Yeast and Fermentation / Re: Fermentation not finished
« on: September 24, 2013, 10:01:47 AM »
A couple of things:  1st, I still don't think you pitched enough yeast for that gravity.  2nd, did you aerate or oxygenate?  3rd- I would check your hydrometer, just to be sure.  60 degree water should read 1.0.

Beer Travel / Re: Colorado Springs
« on: September 24, 2013, 09:05:02 AM »
I would try very hard to go to Paradox in Woodland Park.  I had their beer at the South Denver Beer fest, and it was hands down, the best beer there.  They have very creative and well made beers.

34... Between moving into a new House and going to NHC, it's been  a slow year.

Yeast and Fermentation / Re: My plan for my sour program
« on: July 31, 2013, 06:48:10 AM »
Good Enough,
Thanks guys!

Yeast and Fermentation / Re: My plan for my sour program
« on: July 29, 2013, 09:45:44 PM »
...And that's why I turn to the forum.  Souring beforehand could be advantageous.  also, nice tip on the Pedio.  If I added just Brett, would I get something like Orval?

Yeast and Fermentation / My plan for my sour program
« on: July 29, 2013, 08:05:59 PM »
Hey Gang, I would like some feedback on my proposed sour program for my home-brewery. It sounds convoluted, but it makes sense with my equipment and house. The main goal is to continue brewing as much as I currently do, which is once per month, and squeeze some fermenter space for funky/ sour beers.
The plan- Brew similar beers 3 times in a row. For each batch, I will brew 7 gallons. I will split each batch into 5 and 2 gallon batches. The 5 gallon batches will be my "intended" beers... Beers that the recipe was intended for, and beers that I will continue to use to enter in comps and judge my progress as a brewer.
The 2 gallon batches will initially be fermented with a Sach yeast. I will blend the 2 gallon batches until I get 3 batches together, make a 6 gallon blend. I then want to spike this blend with Brett and/or bacteria (depending on the base beers). I will then let that beer sit until it is ready. I will repeat this process every 3 beers. I would love to answer questions and get feedback.  Thanks, Dave.

Ingredients / Re: Over did it with coriander
« on: July 22, 2013, 10:23:32 PM »
How much Coriander did you use? How do you know you over did it?

Equipment and Software / Re: Filter
« on: July 19, 2013, 07:29:42 AM »
The other part of my question was, will this filter strip out any minerals from my beer?  I have my salt additions set to my water report, and if the filter strips some of them out of my base water, that will be unfortunate.

Equipment and Software / Re: Filter
« on: July 16, 2013, 08:57:03 AM »
Thanks Guys, yeah I have a water report that a local pro-brewer shared with me, I don't remember seeing chloramines.  Honestly, my little over-the-faucet carbon filter did the trick for getting rid of chlorine (I had problems with chlorophenol without the filter).  Also, I always measure out my water the night before brewing, just to be sure.  If I can avoid another chemical (Camden Tablets, I would like to.
Thanks for the info guys!
Dark Side, I met you at the NHC, although for a brief moment.

Equipment and Software / Filter
« on: July 15, 2013, 11:55:34 PM »
Hey Guys, the only filtering I want to do on my water is for chlorine. I bought a Culligan whole house filter, because my new house doesn't have any faucets that work with my old faucet carbon filter. This unit comes with a 5 micron filter. Will that strip out anything I want in my beer? Will it get rid of chlorine?

Events / Re: AHA Conference
« on: June 21, 2013, 02:20:27 PM »
Gary, this will be my first conference, I've been looking forward to going to an NHC for 11 years now.  I live in Colorado, but the in-laws live in Philly, so we have a built-in baby-sitter!  I'm absolutely stoked!  Thanks for all of the work the AHA put into this!

General Homebrew Discussion / Re: Zymurgy Top-Ranked Beers
« on: June 18, 2013, 11:07:54 PM »
I should say that I've had Pliny a couple of times, and there's no reason it shouldn't be #1.

General Homebrew Discussion / Re: Covering the Boil
« on: June 18, 2013, 10:27:24 PM »
Correct me if I'm wrong, but this effect will vary, depending on the Malt variety used...No?  For example, Pilsner Malt is going to have much more DMS than a 2 row pale malt.
I'd be more worried about messing up my total volume, because the evaporation would decrease, depending on how long you covered it for.

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