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Started By
Message
re: Homebrewing: In-Process Thread
Posted on 11/18/14 at 3:49 pm to BottomlandBrew
Posted on 11/18/14 at 3:49 pm to BottomlandBrew
quote:
Who knows if it makes a difference.
Brulosopher is doing an experiment on that very topic soon.
1
Posted on 11/18/14 at 6:12 pm to s14suspense
Well that probably means I'm doing it wrong then. 
Seems like every one of his exbeeriments always ends up with results that go against what we're taught, such as dumping all the break material into the fermenter.
Seems like every one of his exbeeriments always ends up with results that go against what we're taught, such as dumping all the break material into the fermenter. Posted on 11/18/14 at 6:20 pm to LoneStarTiger
quote:
I don't want that nasty DME wort in my delicious GOAT clone
Ahh, didn't think about that. I always make starters from my fresh wort.
Posted on 11/18/14 at 9:18 pm to BottomlandBrew
Eh. I can't imagine it'll do much of anything.
He helped diagnose a serious DMS issue with another homebrewer recently due to a gunky ball valve.
Will definitely be flushing mine with PBW here pretty soon. Key is to leave it half open part of the time.
Might not affect no chill Brewers like Bottomland that much though.
He helped diagnose a serious DMS issue with another homebrewer recently due to a gunky ball valve.
Will definitely be flushing mine with PBW here pretty soon. Key is to leave it half open part of the time.
Might not affect no chill Brewers like Bottomland that much though.
Posted on 11/19/14 at 9:04 am to s14suspense
I ended up transferring a lot of trub into the fermenter because it was getting late and I was cold and ready to wrap things up.
I decided to read up again on the brulosopher's rub experiment to make myself feel better about all this. The following is from his findings on a cream ale:
The bolded statement has me particularly happy if it happens in my batch as well.
Now the question becomes whether or not this extra material will affect dry hopping, and whether I should rack it to a secondary before dry hopping. His beer sat on the trub for a total of 13 days. My beer would be on it for a minimum of 18. Does that extra time make a difference? Enough to justify the O2 exposure during racking?
I dunno
I decided to read up again on the brulosopher's rub experiment to make myself feel better about all this. The following is from his findings on a cream ale:
quote:
My Impressions: In the multiple times I’ve sampled both of these beers, I’ve regularly come to the same conclusions, namely that Truby is clearer with more noticeable hop aroma and a perceptibly enjoyable crispness. Like some of the others who have compared these beers, I agree that Non-Truby has a smoother flavor, slightly less biting, but all things considered, I actually find myself pulling the tap handle for Truby more often than Non-Truby.
The bolded statement has me particularly happy if it happens in my batch as well.
Now the question becomes whether or not this extra material will affect dry hopping, and whether I should rack it to a secondary before dry hopping. His beer sat on the trub for a total of 13 days. My beer would be on it for a minimum of 18. Does that extra time make a difference? Enough to justify the O2 exposure during racking?
I dunno
This post was edited on 11/19/14 at 9:20 am
Posted on 11/19/14 at 9:18 am to LoneStarTiger
quote:
Now the question becomes whether or not this extra material will affect dry hopping, and whether I should rack it to a secondary before dry hopping.
I wonder about this as well sometimes. Listened to a brewstrong about double dry hopping and they thought some of the need for that was just because of the conical shaped fermenters limiting surface area of hop to liquid contact once they piled up in the bottom.
A lot of people rack to secondary for dry hopping. If you're putting a ton in there it's probably not a bad idea.
Posted on 11/19/14 at 9:22 am to s14suspense
quote:
A lot of people rack to secondary for dry hopping. If you're putting a ton in there it's probably not a bad idea.
will be 3 ounces in the first addition, then an ounce of a second dry hop addition.
I think I will go ahead and rack it because of all the dry hops needed.
Posted on 11/19/14 at 9:50 am to LoneStarTiger
I cold crash, transfer to secondary, and then dry hop.
This has always give me great results, but on a homebrew scale I don't think it's really necessary.
It's just as easy for homebrewers to add an extra ounce of dry hops to account for the oils that will bind to the yeast and fall out of the beer. Commercial brewers really don't have that luxury.
This has always give me great results, but on a homebrew scale I don't think it's really necessary.
It's just as easy for homebrewers to add an extra ounce of dry hops to account for the oils that will bind to the yeast and fall out of the beer. Commercial brewers really don't have that luxury.
Posted on 11/19/14 at 10:02 am to LoneStarTiger
I dry hop in the primary.
Posted on 11/19/14 at 10:21 am to BottomlandBrew
quote:
I dry hop in the primary.
I do as well. That said, I've never just dumped the entire contents of the kettle into the fermentor. On purpose, anyway. That's another story.
Posted on 11/20/14 at 1:10 pm to BMoney
I used to rack to a secondary to dry hop. But for the last year or so I dry hop in the primary and can't tell a difference.
Posted on 11/20/14 at 1:18 pm to Zappas Stache
quote:
I used to rack to a secondary to dry hop. But for the last year or so I dry hop in the primary and can't tell a difference.
Good deal. Only way to really know is a side by side comparison.
How's that king kooker dual burner stand working for you Stache?
Posted on 11/20/14 at 1:25 pm to s14suspense
quote:
How's that king kooker dual burner stand working for you Stache?
Works great. That jet burner brought 12 gallons at 50 degrees to a boil in under 30 minutes.
Posted on 11/20/14 at 1:39 pm to Zappas Stache
I need to buy a new propane tank. the one I've been using froze Tuesday night.
Posted on 11/20/14 at 1:41 pm to Zappas Stache
Brewed a Doppelbock this morning...
Missed my numbers by a few points, but still ended up with an OG of 1.086.
Waiting on the wort to cool to 50F and then I'll pitch a bucket of yeast in there.
Missed my numbers by a few points, but still ended up with an OG of 1.086.
Waiting on the wort to cool to 50F and then I'll pitch a bucket of yeast in there.
Posted on 11/20/14 at 1:44 pm to LoneStarTiger
quote:
the one I've been using froze Tuesday night.
I've seen people up north who put their propane tanks in a warm water bath to avoid this...
Posted on 11/20/14 at 3:37 pm to LSUGrad00
its a bigger problem with the regulator than the bottle itself
Posted on 11/20/14 at 3:57 pm to LoneStarTiger
quote:
its a bigger problem with the regulator than the bottle itself
Isn't that more likely to happen when it's getting low?
Posted on 11/20/14 at 5:02 pm to s14suspense
Yes. This was the first use on a new bottle. I blame the fact it was 40 outside, but it doesn't change the fact I've had issues with it before
Posted on 11/20/14 at 5:42 pm to LoneStarTiger
I'm taking a page from rds and adding a some New Zealand Sauvignon Blanc to my Nelson sauvin saison. Not sure I can really call this a saison, but there's really nothing else to call it.
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