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swenocha last won the day on February 8

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About swenocha

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    Brewing Guru
  • Birthday April 23

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    in the vicinity of Nashville, TN (commonly at the Yazoo taproom)

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  1. Bumping this thread since I posted pics related to this contest that I unearthed earlier. Then I notice the same pics are already in the thread. D'oh! Regardless, that was some wacky times brewing all of those ingredients. And it was a fun exercise to do that kind of combination logic puzzle. Still appreciate Mr. B folks for doing that contest. Was way over the top generous, especially when they broke the tie by giving both of us the full prize.
  2. swenocha

    Mr. Beer contest winnings

    Just found some images from the contest winnings I received when Mr. Beer was bought out by Cooper's in 2012. They ran a contest at that time... determine how many different beers you could make with the ingredients they offered. The winner (actually, winners, as two of us tied and they gave this prize pack to two of us) received one each of everything sold on the site... one each of the extracts, hops, yeasts, etc. Also, 7 fermenters and a ton of bottles. It was a crazy day receiving all of this through UPS...
  3. It's actually this one... Rastal Craft Master Grand Glass It's pretty similar to the Sam Adams glasses on the shelf above it. Wide bowl and flare for aromas, nucleation and narrow base to keep the carb stirred, etc. Their additional pitch here is the stacking shelf to make them more easily stackable for bars and such...
  4. Assuming this is known, but in case some don't know... called a shaker pint because it's used to shake mixed drinks. Not really the best glass for any particular beer style, but bars like them because they are easy to clean, ans also are sturdy and stackable. Here's a good guide image to glass styles... I used to not be very picky, but have learned during tastings with glassware companies that it does indeed make a difference... Changes to aroma, head, carb, etc. can come from the different glass styles. I always have much more confidence in a beer bar if they have a few different glass styles, but at least don't hand me a frosted pint glass or mug, please? Side note: I have way too many glasses...
  5. I assume when Rick says to let the yeast "clean up," he's saying to let the yeast metabolize unwanted fermentation byproducts (VDKs, acetaldehyde). IMHO, if you pitched a healthy pitch of yeast of proper size, and you're getting consistent readings, you're good to bottle. A healthy fermentation should be ready for bottling once you have reached final gravity. If you're uncertain if your pitch size/health was correct, then the "cleaning up" is warranted out of precaution (I think that's where Rick's thought comes from... Mr. B yeast packet size and lack of knowledge for the homebrewer on the potential age/health of the yeast warrants the caution of the extended time period). To flip this on its ear, there is a school of thought that states that yeast autolysis can occur if you leave it on the cake too long, leaving off flavors in the beer. Personally, I don't think that's a huge deal for us homebrewers. I think I've packaged as early as 7 and as late as 28. I generally keg (now) or bottle (in the past) around 10-14 depending on reading. YMMV.
  6. Several times recently, just because life got in the way, I've left ferments on the primary for many more weeks than I planned. I've thus far never had an issue. I think that modern yeast strains don't have as many of the problems associated with off-flavors, especially on a homebrew scale. That being said, it certainly CAN cause off-flavors, so I don't think it's good practice. 2-3 weeks should be the target, and that's when I pull most (and plan to pull all). But especially with ciders I leave it on the cake a lot longer than 3 weeks more often than I intend. I'm embarrassed to say the current 1-gallon cider I have going has been in the primary since April '17. Yes, '17. Ouch. I guess I should bottle that. RDWHAHB...
  7. ^^^ this. Was going to post similar before I saw Brewer's post. Here are the blueberries hanging in secondary on my current cider, for instance. Followed the same process Brewer describes...
  8. 8 weeks on the yeast cake COULD yield off flavors. (FIFY -- no guarantee it would, though there is definitely more of a chance it will... in fact, I've left several beers and ciders on that long with no ill effect... ).
  9. I can't really speak for other locations, but earlier this week the one I referenced in Franklin, TN had maybe 40 new and unopened. I guess that one wouldn't be on route from SC to Michigan though, so you may not have hit that one.
  10. The ones at Bargain Hunt were from Target from this holiday season. Can I bought a couple days ago from there says best before Aug 18, 2020. If you are planning to stop on your way back, know that Bargain Hunt is right off of I-65 at exit 65
  11. I have, but I really didn't like the flavor of it. But... that's personal preference, and I wouldn't judge your experience based on my taste. I would grab a bottle of New Grist or Redbridge before brewing with it to see if you appreciate the flavor. For my gluten-free brewing now, I use Clarity Ferm, which will make any ole brewday gluten free (well, technically, greatly reduced to the level that certifies as gluten-free). Just add this near the end of the brewday and away you go. Easy peasy.
  12. As an aside to this, I recommend Brewing Classic Styles by Jamil. The book has one recipe for each of 80 different beer styles, so if you find a style you like commercially, you can find a good extract or AG recipe for the style in this book. I once had aspirations of brewing every recipe in the book sequentially, but I gave up on that long ago...
  13. Total Wine is a great chain of beer/wine stores. They keep threatening to open here, but it always seems to fall through.
  14. Well, I already have the annual meetups from the other group (folks who used to be here), so another group may be overkill for me. But if someone plans one down this way, i will certainly be interested... ;}
  15. I am in the middle of doing some yeast comparisons. I started with a very basic lager recipe: 9.5lb Weyermann Pilsner Malt (1.6°L)0.5lb Vienna Malt (3.2°L)0.5 German Perle - 60 min - 12 AAU0.5 German Perle - 25 min - 8 AAU0.25 German Hallertau - 25 min - 2 AAU0.75 German Hallertau - 10 min - 4 AAUMash temp 148° - 75 minEst OG: 1.058Est FG: 1.011Est IBU: 26Est SRM: 2Est ABV: 6.3% (6 gallon recipe) Ferment at 56 degrees I made six gallons, and split to two 3 gallon fermenters. One fermenter got the Southyeast Labs HS2 New Abbey Ale yeast that I've used and reharvested several times. This yeast was harvested from honeysuckle plants at Blackberry Farm (a luxury resort and brewery in Walland, TN). It "really shines in Belgian and abbey ales. It produces notes of red wine and finishes with cracked peppercorn." The other 3 gallons got the Bootleg Biology S. arlingtonesis yeast picked up when we did a tour of the Bootleg Biology yeast facility in a Nashville homebrewer meetup [with another online homebrew group]. This is Bootleg's original flagship yeast, and is a hybrid lager yeast (can be used at low ale temps as well). I will be doing another 3-gallon batch with this recipe and the new Bootleg Biology Brulosophy Blend yeast that went on sale this week. It is billed as "the only all-purpose, clean yeast culture meant to make almost any beer style!" The development of this yeast blend was a fun project to follow. You can read/listen to more about it at the Brulosophy podcast website. The intent is to see how the exact same recipe plays with different yeasts. By tasting the hydrometer pull, the HS2 is all in the Belgian pale range, while the Bootleg #1 is more a biscuity, clean lager taste. WIll be curious to see how the Bootleg #2 differs. Intending to bottle the first two this weekend (or next, if I don't get around to it). Picking up Bootleg #2 yeast tomorrow, so might brew it next weekend.
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