My beer never comes out right when I don't use yeast.
Pils Malt Boil Time
#41
Posted 16 July 2015 - 12:40 PM
#42
Posted 16 July 2015 - 12:54 PM
I bought yeast and some of it was helpful but a lot of it was like this.
FWIW, I was told by someone who recently published a book through Brewer's Publications that he was basically told "screw homebrewers. We want the books to appeal to commercial brewers".
#43
Posted 16 July 2015 - 01:07 PM
Huh .. I use yeast every time I brew
My beer never comes out right when I don't use yeast.
don't quite your day jobs you bastards!
#44
Posted 16 July 2015 - 01:21 PM
FWIW, I was told by someone who recently published a book through Brewer's Publications that he was basically told "screw homebrewers. We want the books to appeal to commercial brewers".
cuz there's A LOT more commercial brewers than homebrewers...wait, what?
#45
Posted 16 July 2015 - 01:47 PM
cuz there's A LOT more commercial brewers than homebrewers...wait, what?
Cause the BA makes a LOT more money from commercial brewers than homebrewers
#46
Posted 16 July 2015 - 03:26 PM
I leave my lid off when chilling and whirlpooling. I used to worry about nasties floating in but after many batches sitting unpitched overnight while my drauflassen starter is cranking w/ no infections, I ain't worried. I do chill inside the house though.
#47
Posted 16 July 2015 - 03:41 PM
I leave my lid off when chilling and whirlpooling. I used to worry about nasties floating in but after many batches sitting unpitched overnight while my drauflassen starter is cranking w/ no infections, I ain't worried. I do chill inside the house though.
yeah - particularly in the warmer months I get worried since I'm in the garage with the door open. all kinds of stuff blowing around.
#48
Posted 16 July 2015 - 04:03 PM
I probably would be too.yeah - particularly in the warmer months I get worried since I'm in the garage with the door open. all kinds of stuff blowing around.
.I'll rephrase my earlier statement and say that I try to limit my chances of developing DMS by keeping the condensate from dripping back into my wort. I haven't done any testing to prove one way is better than the other--just try to take steps to prevent it. YMMV, yadda,yadda, this message will self destruct in 10..9...
#49
Posted 16 July 2015 - 04:18 PM
I probably would be too.
.I'll rephrase my earlier statement and say that I try to limit my chances of developing DMS by keeping the condensate from dripping back into my wort. I haven't done any testing to prove one way is better than the other--just try to take steps to prevent it. YMMV, yadda,yadda, this message will self destruct in 10..9...
we all do what makes the most sense for our system and conditions
#50
Posted 16 July 2015 - 04:30 PM
FWIW, I was told by someone who recently published a book through Brewer's Publications that he was basically told "screw homebrewers. We want the books to appeal to commercial brewers".
Cause the BA makes a LOT more money from commercial brewers than homebrewers
That is simply harsh. I let my AHA membership expire for other reasons. That gives me another to not renew.
#51
Posted 16 July 2015 - 05:11 PM
Cause the BA makes a LOT more money from commercial brewers than homebrewers
On the whole, of course, but i can't imagine that's the case for book sales.
#52
Posted 17 July 2015 - 09:07 AM
That is simply harsh. I let my AHA membership expire for other reasons. That gives me another to not renew.
It's not enough for me to stop supporting the AHA. They still do a lot of good stuff. And keep in mind that Brewers Publications is separate from the AHA.
#53
Posted 17 July 2015 - 04:17 PM
It's not enough for me to stop supporting the AHA. They still do a lot of good stuff. And keep in mind that Brewers Publications is separate from the AHA.
I never say never but won't renew for now. I have other reasons, some I don't want to put on this board.
#54
Posted 14 September 2015 - 05:28 AM
#55
Posted 14 September 2015 - 06:11 AM
well that certainly encourages me to skip 90 mins and just do 60 mins.
#56
Posted 14 September 2015 - 06:25 AM
well that certainly encourages me to skip 90 mins and just do 60 mins.
For me as well. I would not mind trying a 30 one of these days.
#57
Posted 14 September 2015 - 06:28 AM
For me as well. I would not mind trying a 30 one of these days.
true enough. seems like it would be nice for a pale ale. maybe I'll try it for the amber I'm planning to make in the near future.
Edited by Evil_Morty, 14 September 2015 - 06:40 AM.
#58
Posted 14 September 2015 - 08:11 AM
I did a 20 minute boil for one of my recent batches. It came out fine. The toughest part with the shorter boils is nailing down consistent IBUs. You're still on the steep part of the utilization curve, so little differences in the IBU calc, extra boil time, time between flameout and chilling, etc. can make a really big difference in your IBU level. My intent is to try to nail down some short boil recipes to see how consistent I can get the process. Like I said int he speed brewing thread, I'm on a mission to formulate some sub-2:00 flame-to-pitch beers that I can keep in the rotation.
#59
Posted 14 September 2015 - 08:21 AM
I did a 20 minute boil for one of my recent batches. It came out fine. The toughest part with the shorter boils is nailing down consistent IBUs. You're still on the steep part of the utilization curve, so little differences in the IBU calc, extra boil time, time between flameout and chilling, etc. can make a really big difference in your IBU level. My intent is to try to nail down some short boil recipes to see how consistent I can get the process. Like I said int he speed brewing thread, I'm on a mission to formulate some sub-2:00 flame-to-pitch beers that I can keep in the rotation.
I would like to do a shorter boil in combination with a whirlpool steep so in the end it would still be hot for 60 minutes just not boiled as long. I would not do this for all beers but a quick "house" beer would be nice.
#60
Posted 14 September 2015 - 08:23 AM
Correction. Mine was a 12 min boil. Well, that's how long the hops were in anyway.
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