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91
General Homebrew Discussion / Re: How Bad Have You Crashed and Burned?
« Last post by brick pig on August 27, 2015, 08:57:08 AM »
Not that anyone has been losing any sleep over this, but I thought I'd check in here to say that the scorched grains I wrote about in that last post didn't seem to hurt the final product at all.

This batch is noticeably cloudier than previous batches of I've made from this recipe, but I expected that. Tastes perfectly normal, though.

Lucked out this time.
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It's always nice to see I'm an outlier.   ;D

Paul

Yeah, definitely a little above the 30-39 range.  ;)
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It's always nice to see I'm an outlier.   ;D

Paul
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All Grain Brewing / Re: Momentary Lapse of Reason...
« Last post by denny on August 27, 2015, 08:33:21 AM »
It will be completely beer sanitary. Sometimes we way, way, way over-worry about sanitation. Which isn't necessarily a bad thing. But stuff like bottled water is sanitary enough for beer, no problem. Things like aluminum foil, plastic bags, paper towels, bottled water are all sanitary enough for clean beer fermentation.
Ever since Denny claimed that foil fresh off the roll is good to go, ive trusted that. But just to be safe I spritz with starsan lol

Yeah I always squirt it with starsan and give it a couple of minutes of contact before using it.

I still don't.  After 13 years, no problems.
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Ingredients / Re: Saaz or Hallertauer Mitt?
« Last post by HoosierBrew on August 27, 2015, 08:32:12 AM »
For a traditional bopils you want to use all saaz but don't feel like you have to limit yourself to what tradition calls for. You can brew a bopils-style pilsner with German noble varieties or some of the eastern European varieties. Just depends on what you desire in your beer.

+1.  And while not European grown noble varieties, there are some really nice American hops of noble origin like Mt Hood, Liberty, Sterling,Crystal, etc. Those make really nice beers.
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Homebrew Competitions / Sower's Cup Homebrew Comp 2015
« Last post by hoser on August 27, 2015, 08:29:48 AM »
Hello Judges and competitors,

 

On behalf of the Lincoln Lagers Homebrew Club, we would be honored to have you and your taste buds or your beers at the our annual Sowers Cup homebrew competition to be held in Lincoln, Nebraska on October 2nd and 3rd.  Our BJCP registered competition is part of the High Plains Brewer and Club of the Year circuit.  This is a fun event for all of our volunteers and entrants, and we are happy to announce that Drew Beechum will be our special guest speaker this year.

 

Entries are being accepted in all 28 BJCP beer based on the 2008 guidelines, mead and cider categories, as well as our special “Sower in the Rye” category and GABF Pro-Am “No Workaround Decoction” category, now through September 18th.  The competition will once again be held the beautiful Ploughshare Brewing Company located in downtown Lincoln, NE.


For those of you interested in entering, please visit the competition website for more information.

 

http://www.lincolnlagers.com/sowers-cup/
 

Judge registration is open at the link below.

 

http://www.lincolnlagers.com/cup/index.php?section=register&go=judge

 

Volunteers will be provided with free meals Friday evening, Saturday morning, and Saturday afternoon between rounds.  You are also invited to a very special Cookie and Beer Pairing hosted by Kitchen Sink Cookies and Ploughshare's founder and Certified Cicerone, Matt Stinchfield immediately following the final judging round.  Saturday evening will begin with a ticketed beer dinner exquisitely prepared by Ploughshare, and will be followed by the awards ceremony which is open to all volunteers and contestants.  The ticketed dinner will be largely subsidized by the Lincoln Lagers, and we will be supplying more info once the details have been finalized.

 

There are several hotels within walking distance of the competition, and several local Lincoln Lager members have offered beds for our traveling volunteers.  Please visit the Sower's Cup website for hotel links or contact me directly if you would like to stay with one of our club members.

Don't forget to visit our Facebook page for updates!
https://www.facebook.com/TheSowersCup

Cheers!
Brian Hoesing
Lincoln Lagers
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Ingredients / Re: Saaz or Hallertauer Mitt?
« Last post by reverseapachemaster on August 27, 2015, 08:24:36 AM »
For a traditional bopils you want to use all saaz but don't feel like you have to limit yourself to what tradition calls for. You can brew a bopils-style pilsner with German noble varieties or some of the eastern European varieties. Just depends on what you desire in your beer.
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Yeast and Fermentation / Re: Stater without a stir plate
« Last post by johnnyb on August 27, 2015, 08:17:34 AM »
Just curious as to why you would treat this yeast any differently than others (recognizing of course that you use a stir plate and not the shake and bake method).

You seem to be saying that the shaken starter is a bad idea for 1450.  Why so?

I obviously wasn't clear...again!  For many years I did the shaken starter.  I was referring to pitching at high krausen not being a good idea with 1450 unless you make a very small starter.  And it would likely be too small to do much good.  I find that 1450 needs at least 4, more like 5, days to finish in a 2-3 qt. starter.  If people have had good luck using it with Mark's method, I'd love to hear about it.

I did the modified method (no shake, pure 02 injection, no stirplate, crash at high krausen, decant and pitch) and it worked out great. Just had the first pint this week for QC purposes (saving the keg for a party) and the beer is excellent.

Edit: 1 liter starter
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Yeast and Fermentation / Re: Lager Fermentations
« Last post by reverseapachemaster on August 27, 2015, 08:12:38 AM »
Softer character than most lager strains.
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Wood/Casks / Re: New barrels
« Last post by reverseapachemaster on August 27, 2015, 08:09:10 AM »
http://redheadoakbarrels.com/barrel-info/barrel-dimensions/

It looks like the surface area calculations are incorrect. For a standard 53 gallon whiskey barrel the diameter of the head is approximately 22" and the barrel stave length is approximately 35".

If the surface area of a cylinder is A=2*pi*rh+2*pi*r2 then the calculation should be:

A = 2*3.14*11*35+2*3.14*11^2 = 3179.29

Given that their number is roughly twice that I suspect diameter was used in the calculation rather than radius.

Feel free to tell me I am wrong here.
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