kedogn

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kedogn last won the day on June 22

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About kedogn

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    Brewmaster
  • Birthday October 15

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  • Website URL
    www.manfishbrewing.com

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  • Gender
    Male
  • Location
    Hobart, WA
  • Interests
    Beer, baseball and traveling... if I can combine all 3, I am a very happy man!

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  1. I, like many of my big time brewer friends, have our refractometers collecting dust. I don't trust it, thus I don't use it and I was quite happy when I heard I wasn't the only one
  2. Is this self diagnosed or more generally done so by a better half?
  3. As long as it can accurately allow you to control the temp, you're golden.
  4. When I bottled, in glass, way back when, I just took a sharpie and wrote the name on the cap. Boring, but effective. 👍
  5. You are correct. It is always best to work on nailing a recipe, before worrying about going bigger. But both could be the ultimate goal
  6. Im not much at naming beers, but I did like "Devil Went Down To Belgium" The devil went down to Belguim He was lookin' for a beer to steal He was in a bind 'Cause he was way behind And he was willin' to make a deal When he came upon this young man Brewin' and brewin' it hot And the devil jumped Up on a hickory stump And said, "boy, let me tell you what I guess you didn't know it But I'm a beer brewer too And if you'd care to take a dare, I'll make a bet with you Now you brew a pretty good beer, boy But give the devil his due I'll bet a stein of gold Against your soul 'Cause I think I brew better than you" The boy said, "my name's Bonsai And it might be a sin But I'll take your bet And you're gonna regret 'Cause I brew the best beer there's ever been!
  7. Why not have both?
  8. Well, I couldn't have been more right... just not in a good way though. Last night I checked the gravity readings on the 3 beers I currently have going. The standard IPA hit right where it should have. The other 2, which were the same recipe and hit identical numbers. However, on 1 of them I pitched with a large starter of Wyeast 1056. The other a large starter of WLP-001. The 1056 batch came in 1pt under where it should have, no big deal. The 001 batch instead of hitting its # came in almost 30 points shy! If you are unfamiliar with that, I was looking for 1.009 and it came in at 1.038! Even though all signs of fermentation were over, the main one being that the temp of the beer which had dropped from the 70/72* range, back to 64* (It was 68* when I pitched the yeast, rose to as high as 72* and dropped back to 64* at the end of the week). So, it's an easy enough fix honestly. Tonight I will boil my O2 wand, put it in sanitizer and then hit the beer with a few blasts of pure oxygen and pitch some more yeast. Why this happened, well, there could be a few possibilities. 1 reason could be that when we were chilling this batch, we had to have it running slowly through the plate chiller, its been HOT out here and the ground water was much warmer than usual, that it didn't have but a trickle going into the conical so it didn't pick up the O2 that it normally would by splashing around and thus we should have added a few shots of oxygen just before pitching the yeast. Another could be that since this batch still wasn't at the temp after the slow chill, we put it in the fermentation room and the next morning it was at temp, so I pitched the yeast... again, lack of initial oxygen for the yeasties to really go crazy, do their thing and multiply faster than rabbits and weeds! This is also only the 2nd time I have ever used WLP-001 and it makes me wonder about it. I'm really thinking it was the lack of initial O2, especially since as per typical, my starters are done a few days in advance, so o2 is very important. However, I can't say 100% for sure if that was the only thing or possibly I just wont be a fan of WLP-001, I dunno. If anything, this should show y'all just how important aeration is.
  9. Been there... done that Not too hard to get a good session IPA after brewing a Triple IPA
  10. Ok, thanks for the reply. Thinking about it, brewing a stronger beer than needed and adding water at the end makes a lot of sense. You are basically brewing a concentrate and adding water to "stretch it". As I sit here, I've been thinking about it, but I don't see any of my recipes this would be helpful with, but in the future if there is, I wouldn't be against doing this, especially since I have a smaller system. Interesting stuff...
  11. Right. That lawsuit was thrown out because it stated that they actually lowered the ABV below the label amount and when products from various locations were tested, it proved it didn't. Brewing a little strong and "watering down" to get to the marked ABV only makes sense, really. According to the feds, the TTB, you can only be off +/- 0.3% of the ABV on your TTB approved label. That's not much wiggle room. I can promise you this, you can brew the same beer multiple times, hitting all the exact marks... and your ABV will be different. Why? The yeast! You can know how much you have, you can know how viable they are, you can control your fermentation temps perfectly... but those little bastards have a mind of their own! Hopefully tonight, before the All-Star Home Run Derby (Go Stanton!), I will be dropping the yeast and checking the gravity on 2 'identical' batches of an IPA we brewed. I bet you anything, even though all # were identical, the gravities are different. Btw, adding water to a slighter stronger products to get to the label ABV is nothing knew as distilleries have been doing it for years... Back to the OP, it was stated that Bud Light is just Bud watered down... I'd like to read more about that.
  12. Do you have a link to share for documentation on that? A quick search showed up nothing to support it is why I ask. I see stuff about a lawsuit that was eventually dropped, about them watering down beers to save money. But that's all. Thanks.
  13. You never had "too much" to make a mistake. I wont do it any more. Back in the day I used to think, "Oh, it may not be exactly what I was shooting for, but it will still be good". Then I got to the point where I wanted to be able to replicate brews as closely to exact as I could. Now, well, now I have to. So I wont be taking that chance. It might seem odd, because a lot of people say "You cant make beer, without drinking beer". Yes, yes, I can
  14. Best lesson learned? Don't drink while brewing I learned it the hard way and now I don't have a beer until the wort is flowing through the chiller into the fermenter.