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Messages - brewmasternpb

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16
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.

17
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?

18
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.

19
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.

20
34... Between moving into a new House and going to NHC, it's been  a slow year.

21
Yeast and Fermentation / Re: My plan for my sour program
« on: July 31, 2013, 06:48:10 AM »
Good Enough,
Thanks guys!

22
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?

23
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.

24
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?

25
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.

26
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.

27
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?

28
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!

29
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.

30
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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