Recent Posts

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General Homebrew Discussion / Re: Bohemian Pilsner Hop Schedule
« Last post by michaeltrego on September 03, 2015, 06:48:41 PM »
My 2nd place BoPils in the NYC PU Comp a few years ago was all Saaz 16 IBU FWH, 20 IBU 60 min., 14 IBU 20 min., 1 IBU flameout. Vaclav liked it. Cheers to Phil who won the comp!

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Yeast and Fermentation / Re: British Ale Yeasts
« Last post by narvin on September 03, 2015, 06:24:18 PM »
Shipyard pushes their beer out fast because they only care about selling that pie spice beer.  I wouldn't take their house flavor as evidence of anything other than carelessness.

Traditionally, ringwood yeast is roused and aerated daily in open fermenters using something that almost looks like a shower head.  This produces fast (and high) attenuation, a unique character, and very mild diacetyl.

https://youtu.be/HGIThQ7w0ls
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All Grain Brewing / Re: Oxydized?
« Last post by klickitat jim on September 03, 2015, 06:14:20 PM »
It seems like there is a tendency to oversimplify things in the brew-niverse. Such as long lag means bad yeast. It could be lack of O2, wort temp way too low, wort way to low pH, etc. Diacetyl means the yeast didnt finish. But it could also be a pedio infection,  etc. The same simplification happens with oxidation problems. There are several causes and several effects. Getting oxygen into finished beer and then tasting wet cardboard is just one data point. Kinda like saying oxidized metal is red... depends on what kind of metal. Oxidation can occur in beer many ways and present various flavor, aroma and appearance effects.

Do I know what all of them are? Nope. But I know that if I dont taste cardboard it doesnt rule out oxidation of another kind.
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Yeast and Fermentation / WLP001 Starter Lag Time
« Last post by ultravista on September 03, 2015, 06:00:59 PM »
I built a 2L starter last night with a 6 month old slurry of WLP001 from a local brewery. The yeast was stored at 40 degrees and tasted/smelled ok.

For the starter, I dumped approximately 200ML of the slurry into the starter. The starter is in a 4L flask and on a stir plate.

It's been approximately 24 hours now with no signs of activity in the starter. Nothing.

Sure, it is a bit old, but given the volume of yeast, I was expecting some decent activity by now.

I have only used WLP001 a few times - none with a starter. Does this yeast take off slowly in low gravity wort?

I've got about 800 ML of slurry left in the container. If you were me, would you pitch more or let it do its thing?

My brew day is Saturday ...

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General Homebrew Discussion / Re: An exBEERiment Failed, or How I Lost 10 Gallons of Beer
« Last post by toby on September 03, 2015, 05:17:05 PM »
I strongly empathize considering my own recent issue with a couple of stored yeast samples.  The main difference is that I'm uber paranoid about it at the moment, since this was a relatively rare case for me.  I had isolated and stepped up some WLP028 and WY1728 collections since I've been brewing more Scots ales this year.  Well, when I brewed my BrewUnited Scotch Ale, I figured I'd make a 1L starter out of two of my small jars (since it's a really big beer).  I was nonplussed when the first jar I pulled had this thick crud at the top.  Apparently I had picked up a contamination in two jars since pulling another two turned up one with a slight film (I'd describe it as a starter pellicle).  I took a closer look at all the other jars, and only those two seemed to have issues, so they're going to get a special treatment.  But, my philosophy is to trust your senses and not assume.  I visually and olfactorily (not even sure if that's a word, but I'm going with it) checked all the rest before settling on the 2 I used.  Only the WLP ones had the issue curiously.  These were only 2nd generation, though, so I'm assuming more an isolated issue with those 2 jars (out of 10 or so).
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Commercial Beer Reviews / Re: Lazy Monk Brewing
« Last post by ynotbrusum on September 03, 2015, 05:11:38 PM »
Keep wanting to stop, but I usually can convince my travel mates to stop at Fosters Cheese House to get a couple growlers.  Leo's makes wonderful lager brews.  Not a weak one in the lineup.
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Going Pro / OSU Craft Brewery Startup Workshop in Bend, OR 9/21-9/25
« Last post by John B OSU on September 03, 2015, 04:40:20 PM »
If you're considering going pro, I just wanted to recommend Oregon State University's one-of-a-kind Craft Brewery Startup Workshop. This course features many of the same Pacific Northwest brewers and entrepreneurs who have led the craft beer boom. If you're interested in launching or expanding your own craft beer enterprise, this is a great opportunity to learn from, and network with, industry leaders and other startup entrepreneurs from across the country. Details:

https://pace.oregonstate.edu/catalog/craft-brewery-startup-workshop-bend

Please post here or get in touch if you have questions or would like more details.

John

John Buzzard
Oregon State University
Professional and Continuing Education
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Equipment and Software / Mating different metals in my new setup.
« Last post by Derek on September 03, 2015, 04:24:34 PM »
Yeah I've listened to the two shows dealing specifically with metallurgy.

I guess I was looking for something g a little more in depth. Aluminum and Copper have some distance between them in the galvanic series but it depends on the environment. I'm not sure how the brewing environment fits in with the seawater/non temp controlled/temp controlled environments used to gauge the differences in anodic index.


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Awesome thanks a bunch was getting ready to buy an extra thermometer so this will definitely be something to look at.


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Ingredients / Re: Belgian Chocolate
« Last post by Joe Sr. on September 03, 2015, 02:39:07 PM »
I used to use Ghirardelli in my stout just cuz I could tell people it had Ghirardelli chocolate.

I've gone to using simple baking chocolate.  Whatever they have at the store.  It's been years since I used powder. 

I add it in the last 5-10 minutes of the boil.  Never tried the whirlpool, but the baking bars are thick and I'm not certain they would fully melt in the whirlpool.  Powder wouldn't give you that issue.

I think that just saying "Belgian" chocolate is sufficient.  There aren't too many people who would know Coat da Oar from Callebaut, IMO.
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