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Offline beastiefan2k

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Who brews?
« on: December 04, 2019, 06:29:00 PM »
So how many of us brew?

I’m an occasional brewer. I average a beer a year for the past 14 years.

Offline JJ

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Re: Who brews?
« Reply #1 on: December 04, 2019, 07:23:19 PM »
I used to make a few batches a year but haven't picked up my brewpot in almost nine years. :( I was just thinking about what I should do. Pick it up again or sell.
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Offline Swabs

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Re: Who brews?
« Reply #2 on: December 04, 2019, 08:21:11 PM »
Bought some yeast last weekend to try to provide incentive to actually brew.  We shall see.  Probably been over a year.
Gilly> this is totally murdering my unicorn blood boner

Offline smellysell

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Re: Who brews?
« Reply #3 on: December 04, 2019, 10:27:00 PM »
 :(


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Offline emerge

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Re: Who brews?
« Reply #4 on: December 04, 2019, 11:36:45 PM »
I’ve helped out various friends over the years, more recently just wet hop stuff since I grow them.

Offline ntz08

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Re: Who brews?
« Reply #5 on: December 05, 2019, 09:31:24 AM »
brewing pretty regularly, probably 2x/month on average. very active with our local homebrewing club, and and also the wider brewing/homebrewing community in the region. in addition to the bjcp competitions, we do a lot of club competitions which keeps us actively brewing.

haven't brewed in about 6 weeks or so as my buddy and I are in the process of upgrading our facilities and equipment, but i've managed to judge at several competitions in the area. we just finished leveling and putting down epoxy on the floor, so probably getting back to it in the next week or so

Offline Tip Top

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Re: Who brews?
« Reply #6 on: December 05, 2019, 11:30:37 AM »
I've brewed once since I started working for a brewery.  Probably time to sell my brewing setup.

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Re: Who brews?
« Reply #7 on: December 05, 2019, 11:39:24 AM »
I've brewed once since I started working for a brewery.  Probably time to sell my brewing setup.
So they let you brew on the pilot system? :excited:

Offline Tip Top

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Re: Who brews?
« Reply #8 on: December 05, 2019, 11:43:05 AM »
I've brewed once since I started working for a brewery.  Probably time to sell my brewing setup.
So they let you brew on the pilot system? :excited:

Well, they did. :shrug:

Offline emerge

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Re: Who brews?
« Reply #9 on: December 05, 2019, 11:48:51 AM »
I've brewed once since I started working for a brewery.  Probably time to sell my brewing setup.
So they let you brew on the pilot system? :excited:

Well, they did. :shrug:
Only once? Maybe you could pitch Pineapple Exhaust for the brewing portfolio... :coffee:

Offline Tip Top

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Re: Who brews?
« Reply #10 on: December 05, 2019, 11:54:57 AM »
I've brewed once since I started working for a brewery.  Probably time to sell my brewing setup.
So they let you brew on the pilot system? :excited:

Well, they did. :shrug:
Only once? Maybe you could pitch Pineapple Exhaust for the brewing portfolio... :coffee:

So this one time, at Bracfest...

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Re: Who brews?
« Reply #11 on: December 05, 2019, 12:03:25 PM »
I've brewed once since I started working for a brewery.  Probably time to sell my brewing setup.
So they let you brew on the pilot system? :excited:

Well, they did. :shrug:
Only once? Maybe you could pitch Pineapple Exhaust for the brewing portfolio... :coffee:

So this one time, at Bracfest...
:lol: :lol: :unsure:

Offline Swabs

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Re: Who brews?
« Reply #12 on: December 05, 2019, 02:37:29 PM »
Is the OG pineapple exhaust all gone?
Gilly> this is totally murdering my unicorn blood boner

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Re: Who brews?
« Reply #13 on: December 05, 2019, 02:40:02 PM »
Is the OG pineapple exhaust all gone?

No

Offline Swabs

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Re: Who brews?
« Reply #14 on: December 05, 2019, 03:24:35 PM »
Gilly> this is totally murdering my unicorn blood boner

Offline beastiefan2k

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Re: Who brews?
« Reply #15 on: December 05, 2019, 03:52:06 PM »

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Re: Who brews?
« Reply #17 on: June 02, 2020, 10:14:57 AM »
I brew and have been '16.

Close to 80 batches under my belt.

I've brewed many styles and am proud to say not one American IPA.  Not a fan.

Currently on tap - Czech Dark Lager with Imperial Urkel yeast.

Imperial yeasts are, by far, my favorite.
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Re: Who brews?
« Reply #18 on: June 02, 2020, 03:31:15 PM »
I miss making beer. :kickcan:


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Offline JJ

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Re: Who brews?
« Reply #19 on: June 02, 2020, 03:50:25 PM »
I miss making beer. :kickcan:
Same. I think it's been about 12 years. :cry:
The Force is what gives a brewer his power. It's an energy field created by yeast. It surrounds us and penetrates us. It converts polysaccharides to ethyl alcohol.

Offline Jaysus

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Re: Who brews?
« Reply #20 on: June 11, 2020, 10:41:44 AM »
August will be 17 years for me... until this pandemic the only time I ever really bought beer was so I could take cans into the woods with me.

Offline wisconsinbeer1

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Re: Who brews?
« Reply #21 on: June 25, 2020, 12:59:50 PM »
Memorial Day was 10 years since I brewed my first batch. Been pretty sporadic but have done 5 or 6 batches in the past few months. Bought one of these recently to hopefully make brewday go a bit quicker and easier so I brew more. First time went pretty smoothly.
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Offline Swabs

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Re: Who brews?
« Reply #22 on: June 25, 2020, 01:39:06 PM »
Going to have 2 weeks off the end of July, might have to brew something finally.
Gilly> this is totally murdering my unicorn blood boner

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Re: Who brews?
« Reply #23 on: June 25, 2020, 01:42:18 PM »
Memorial Day was 10 years since I brewed my first batch. Been pretty sporadic but have done 5 or 6 batches in the past few months. Bought one of these recently to hopefully make brewday go a bit quicker and easier so I brew more. First time went pretty smoothly.
:excited:
What size?
The Force is what gives a brewer his power. It's an energy field created by yeast. It surrounds us and penetrates us. It converts polysaccharides to ethyl alcohol.

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Re: Who brews?
« Reply #24 on: June 25, 2020, 01:46:33 PM »
Looks like an old school coffee pot from church.

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Re: Who brews?
« Reply #25 on: June 25, 2020, 04:00:48 PM »
Memorial Day was 10 years since I brewed my first batch. Been pretty sporadic but have done 5 or 6 batches in the past few months. Bought one of these recently to hopefully make brewday go a bit quicker and easier so I brew more. First time went pretty smoothly.
:excited:
What size?

It’s 7.5 gallons. Says it can mash up to 15 Or 16 lbs of grain.
“Great ballplayers drink Lite beer because it’s less filling. I know. I asked one.” -Bob Uecker

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Re: Who brews?
« Reply #27 on: November 21, 2021, 12:16:54 AM »
Brewed a (No) Nut (November) Brown Ale yesterday. Should be ready to bottle in two weeks
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Offline heckmanm

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Re: Who brews?
« Reply #28 on: December 21, 2021, 04:38:56 PM »
I used to brew years ago, and still go over to a neighbor's a couple times a year to brew something with him (although now he moved a mile or so away so it's not nearly as convenient to go fill a growler.)

I judge, so I'm still in the homebrew club coasting on my palate and past glory. Got some hops and yeast at the Xmas party last weekend, so kicking around some ideas to brew with the neighbor early in January.  Looking at a hoppy hefeweizen - standard hefe malt/yeast, but with late/dry hopping using Styrian Wolf (Profile descriptions include candied orange, mango, melon, coconut, lemongrass, passionfruit, fruit punch)

I'm thinking those hop flavors would combine nicely with the banana/clove/lemon from the hefe yeast.
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Re: Who brews?
« Reply #29 on: December 21, 2021, 05:41:24 PM »
Sounds good :thumbup:

Dovetail makes a Hopfenweizen that's pretty good. I think the key is less bittering hops which tend to clash with the hefe yeast esters. A little bit is ok though.

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Re: Who brews?
« Reply #30 on: January 14, 2022, 01:23:40 PM »
Sounds good :thumbup:

Dovetail makes a Hopfenweizen that's pretty good. I think the key is less bittering hops which tend to clash with the hefe yeast esters. A little bit is ok though.
Yeah we'll keep the bitterness low - maybe a touch more than Hefeweizen but not much.
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Re: Who brews?
« Reply #31 on: January 14, 2022, 01:42:09 PM »
Does anyone want to buy some homebrew equipment? I haven't touched mine in almost 12 years.
The Force is what gives a brewer his power. It's an energy field created by yeast. It surrounds us and penetrates us. It converts polysaccharides to ethyl alcohol.

Offline emerge

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Re: Who brews?
« Reply #32 on: May 17, 2022, 10:51:47 AM »
Question for the homebrewers out there... just read this excerpt on a local brewery's brewing/fermenting process and wondering what sounds strange to you. TIA :popcorn:

" The vats and fermenter are right in the front window of the pub. If my notes are correct, the batches are 75 gallons minimum and maximum is 310 gallons, or 20 kegs max. Mike normally brews one day a week, and the initial fermentation is only about four days.

What's unique here is that after four days in the fermenter, all of his beers go into kegs for “cask conditioning”. A special hybrid (between lager and ale) yeast from Australia makes this process possible.

The other twist in his process is using part grain and part malt, from a high-end specialty malter down south. A task few brewers have to deal with, Mike must release pressure daily from his fermenting kegs, but the result is fully and naturally carbonated beer. "

To me it's the "hybrid lager/ale yeast" and 4 days fermenting time in kegs. :blink: This place is arguably the worst brewery in the state, and has been open for 20 years now. Their beers nearly all taste like infected extract brews.

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Re: Who brews?
« Reply #33 on: May 17, 2022, 11:04:39 AM »
Question for the homebrewers out there... just read this excerpt on a local brewery's brewing/fermenting process and wondering what sounds strange to you. TIA :popcorn:

" The vats and fermenter are right in the front window of the pub. If my notes are correct, the batches are 75 gallons minimum and maximum is 310 gallons, or 20 kegs max. Mike normally brews one day a week, and the initial fermentation is only about four days.

What's unique here is that after four days in the fermenter, all of his beers go into kegs for “cask conditioning”. A special hybrid (between lager and ale) yeast from Australia makes this process possible.

The other twist in his process is using part grain and part malt, from a high-end specialty malter down south. A task few brewers have to deal with, Mike must release pressure daily from his fermenting kegs, but the result is fully and naturally carbonated beer. "

To me it's the "hybrid lager/ale yeast" and 4 days fermenting time in kegs. :blink: This place is arguably the worst brewery in the state, and has been open for 20 years now. Their beers nearly all taste like infected extract brews.

Sounds like a hack to get around needing proper fermenter capacity, and it's clearly not working out.

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Re: Who brews?
« Reply #34 on: May 17, 2022, 11:49:33 AM »
Question for the homebrewers out there... just read this excerpt on a local brewery's brewing/fermenting process and wondering what sounds strange to you. TIA :popcorn:

" The vats and fermenter are right in the front window of the pub. If my notes are correct, the batches are 75 gallons minimum and maximum is 310 gallons, or 20 kegs max. Mike normally brews one day a week, and the initial fermentation is only about four days.

What's unique here is that after four days in the fermenter, all of his beers go into kegs for “cask conditioning”. A special hybrid (between lager and ale) yeast from Australia makes this process possible.

The other twist in his process is using part grain and part malt, from a high-end specialty malter down south. A task few brewers have to deal with, Mike must release pressure daily from his fermenting kegs, but the result is fully and naturally carbonated beer. "

To me it's the "hybrid lager/ale yeast" and 4 days fermenting time in kegs. :blink: This place is arguably the worst brewery in the state, and has been open for 20 years now. Their beers nearly all taste like infected extract brews.

Sounds like a hack to get around needing proper fermenter capacity, and it's clearly not working out.

It's weird that there are kettles and no fermenters in a brewery. The part about "releasing pressure daily from his fermenting kegs" seems very tedious, and how do you control any overflow from the keg valve?

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Re: Who brews?
« Reply #35 on: June 06, 2022, 02:48:53 PM »
I need a syphoning tube to make 1 gallon mead batches.  Can someone recommend a good one for this purpose?
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Re: Who brews?
« Reply #36 on: June 06, 2022, 02:50:45 PM »
I need a syphoning tube to make 1 gallon mead batches.  Can someone recommend a good one for this purpose?

https://www.northernbrewer.com/products/mini-auto-siphon

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Re: Who brews?
« Reply #37 on: June 06, 2022, 07:36:18 PM »
I need a syphoning tube to make 1 gallon mead batches.  Can someone recommend a good one for this purpose?

https://www.northernbrewer.com/products/mini-auto-siphon

Have one.

Works like a champ for my meads.
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Re: Who brews?
« Reply #38 on: June 07, 2022, 08:52:06 AM »
Question for the homebrewers out there... just read this excerpt on a local brewery's brewing/fermenting process and wondering what sounds strange to you. TIA :popcorn:

" The vats and fermenter are right in the front window of the pub. If my notes are correct, the batches are 75 gallons minimum and maximum is 310 gallons, or 20 kegs max. Mike normally brews one day a week, and the initial fermentation is only about four days.

What's unique here is that after four days in the fermenter, all of his beers go into kegs for “cask conditioning”. A special hybrid (between lager and ale) yeast from Australia makes this process possible.

The other twist in his process is using part grain and part malt, from a high-end specialty malter down south. A task few brewers have to deal with, Mike must release pressure daily from his fermenting kegs, but the result is fully and naturally carbonated beer. "

To me it's the "hybrid lager/ale yeast" and 4 days fermenting time in kegs. :blink: This place is arguably the worst brewery in the state, and has been open for 20 years now. Their beers nearly all taste like infected extract brews.

From what I recall seeing during my research on English ales and cask conditioning, some English breweries pull their beers from the fermenter and toss them in a cask after around 4 days fermentation.  They also add finings and let the beer naturally carbonate over a period of time, then serve at cellar temp.

Using malt extract in various forms along with grain is not used by most breweries that I know of. Maybe Tip Top could chime in on this one.

I do assume that the brewer is trying to replicate English type ales. But the Hybrid yeast does not sound like the right choice at all. What style exactly is he trying to brew?

Infected beers....  Sounds like he's got a sanitation issue big time.

On a side note, I know of people fermenting under pressure on a few home brew forum sites I see. Not sure how that works.

Cutting corners to turn over beer in a quick amount of time does not bode well for good beers.  A home brew buddy always cuts corners and his beers indicate it. I always detect a bit of diacetyl and sulphur in everything he brews. He mashes and boils for short periods of time, and his boil is weak. A hard boil drives off volatiles. Also, fermentation temp is critical.

I personally mash and boil (vigorous) for 90 minutes in everything I brew from ales to lagers. Personal choice and my final result indicates it. No diacetyl or sulphur. I also monitor and regulate my fermentation temps which is also key to great beers.

A good plan violently executed today is better than a perfect plan next week.

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Re: Who brews?
« Reply #39 on: June 07, 2022, 09:54:52 AM »
Question for the homebrewers out there... just read this excerpt on a local brewery's brewing/fermenting process and wondering what sounds strange to you. TIA :popcorn:

" The vats and fermenter are right in the front window of the pub. If my notes are correct, the batches are 75 gallons minimum and maximum is 310 gallons, or 20 kegs max. Mike normally brews one day a week, and the initial fermentation is only about four days.

What's unique here is that after four days in the fermenter, all of his beers go into kegs for “cask conditioning”. A special hybrid (between lager and ale) yeast from Australia makes this process possible.

The other twist in his process is using part grain and part malt, from a high-end specialty malter down south. A task few brewers have to deal with, Mike must release pressure daily from his fermenting kegs, but the result is fully and naturally carbonated beer. "

To me it's the "hybrid lager/ale yeast" and 4 days fermenting time in kegs. :blink: This place is arguably the worst brewery in the state, and has been open for 20 years now. Their beers nearly all taste like infected extract brews.

From what I recall seeing during my research on English ales and cask conditioning, some English breweries pull their beers from the fermenter and toss them in a cask after around 4 days fermentation.  They also add finings and let the beer naturally carbonate over a period of time, then serve at cellar temp.

Using malt extract in various forms along with grain is not used by most breweries that I know of. Maybe Tip Top could chime in on this one.

I do assume that the brewer is trying to replicate English type ales. But the Hybrid yeast does not sound like the right choice at all. What style exactly is he trying to brew?

Infected beers....  Sounds like he's got a sanitation issue big time.

On a side note, I know of people fermenting under pressure on a few home brew forum sites I see. Not sure how that works.

Cutting corners to turn over beer in a quick amount of time does not bode well for good beers.  A home brew buddy always cuts corners and his beers indicate it. I always detect a bit of diacetyl and sulphur in everything he brews. He mashes and boils for short periods of time, and his boil is weak. A hard boil drives off volatiles. Also, fermentation temp is critical.

I personally mash and boil (vigorous) for 90 minutes in everything I brew from ales to lagers. Personal choice and my final result indicates it. No diacetyl or sulphur. I also monitor and regulate my fermentation temps which is also key to great beers.

Thanks for the detailed good info! :cheers:

This place has had the same issues for 20 years, which made me think it's a process issue. The brewpub owner is also the brewer, so it could be complacency or some level of corner cutting.

Styles are your basic 90's brewpub beers, pale, brown, red, raspberry wheat, etc. They don't intentionally brew sour beers, but they are all tart to some degree, and not in a good way. Surely in 20 years, someone has complained that the shit is undrinkable. Maybe the kegs or fittings aren't fully sanitized? Idk.

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Re: Who brews?
« Reply #40 on: June 07, 2022, 10:28:11 AM »
Question for the homebrewers out there... just read this excerpt on a local brewery's brewing/fermenting process and wondering what sounds strange to you. TIA :popcorn:

" The vats and fermenter are right in the front window of the pub. If my notes are correct, the batches are 75 gallons minimum and maximum is 310 gallons, or 20 kegs max. Mike normally brews one day a week, and the initial fermentation is only about four days.

What's unique here is that after four days in the fermenter, all of his beers go into kegs for “cask conditioning”. A special hybrid (between lager and ale) yeast from Australia makes this process possible.

The other twist in his process is using part grain and part malt, from a high-end specialty malter down south. A task few brewers have to deal with, Mike must release pressure daily from his fermenting kegs, but the result is fully and naturally carbonated beer. "

To me it's the "hybrid lager/ale yeast" and 4 days fermenting time in kegs. :blink: This place is arguably the worst brewery in the state, and has been open for 20 years now. Their beers nearly all taste like infected extract brews.

From what I recall seeing during my research on English ales and cask conditioning, some English breweries pull their beers from the fermenter and toss them in a cask after around 4 days fermentation.  They also add finings and let the beer naturally carbonate over a period of time, then serve at cellar temp.

Using malt extract in various forms along with grain is not used by most breweries that I know of. Maybe Tip Top could chime in on this one.

I do assume that the brewer is trying to replicate English type ales. But the Hybrid yeast does not sound like the right choice at all. What style exactly is he trying to brew?

Infected beers....  Sounds like he's got a sanitation issue big time.

On a side note, I know of people fermenting under pressure on a few home brew forum sites I see. Not sure how that works.

Cutting corners to turn over beer in a quick amount of time does not bode well for good beers.  A home brew buddy always cuts corners and his beers indicate it. I always detect a bit of diacetyl and sulphur in everything he brews. He mashes and boils for short periods of time, and his boil is weak. A hard boil drives off volatiles. Also, fermentation temp is critical.

I personally mash and boil (vigorous) for 90 minutes in everything I brew from ales to lagers. Personal choice and my final result indicates it. No diacetyl or sulphur. I also monitor and regulate my fermentation temps which is also key to great beers.

Thanks for the detailed good info! :cheers:

This place has had the same issues for 20 years, which made me think it's a process issue. The brewpub owner is also the brewer, so it could be complacency or some level of corner cutting.

Styles are your basic 90's brewpub beers, pale, brown, red, raspberry wheat, etc. They don't intentionally brew sour beers, but they are all tart to some degree, and not in a good way. Surely in 20 years, someone has complained that the shit is undrinkable. Maybe the kegs or fittings aren't fully sanitized? Idk.

Yet they are still in business because some knuckleheads are drinking their beers. Maybe he's a dope dealer and laundering his money through the brewery to stay in business... :lol:

A good plan violently executed today is better than a perfect plan next week.

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Offline emerge

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Re: Who brews?
« Reply #41 on: June 07, 2022, 10:35:50 AM »
Question for the homebrewers out there... just read this excerpt on a local brewery's brewing/fermenting process and wondering what sounds strange to you. TIA :popcorn:

" The vats and fermenter are right in the front window of the pub. If my notes are correct, the batches are 75 gallons minimum and maximum is 310 gallons, or 20 kegs max. Mike normally brews one day a week, and the initial fermentation is only about four days.

What's unique here is that after four days in the fermenter, all of his beers go into kegs for “cask conditioning”. A special hybrid (between lager and ale) yeast from Australia makes this process possible.

The other twist in his process is using part grain and part malt, from a high-end specialty malter down south. A task few brewers have to deal with, Mike must release pressure daily from his fermenting kegs, but the result is fully and naturally carbonated beer. "

To me it's the "hybrid lager/ale yeast" and 4 days fermenting time in kegs. :blink: This place is arguably the worst brewery in the state, and has been open for 20 years now. Their beers nearly all taste like infected extract brews.

From what I recall seeing during my research on English ales and cask conditioning, some English breweries pull their beers from the fermenter and toss them in a cask after around 4 days fermentation.  They also add finings and let the beer naturally carbonate over a period of time, then serve at cellar temp.

Using malt extract in various forms along with grain is not used by most breweries that I know of. Maybe Tip Top could chime in on this one.

I do assume that the brewer is trying to replicate English type ales. But the Hybrid yeast does not sound like the right choice at all. What style exactly is he trying to brew?

Infected beers....  Sounds like he's got a sanitation issue big time.

On a side note, I know of people fermenting under pressure on a few home brew forum sites I see. Not sure how that works.

Cutting corners to turn over beer in a quick amount of time does not bode well for good beers.  A home brew buddy always cuts corners and his beers indicate it. I always detect a bit of diacetyl and sulphur in everything he brews. He mashes and boils for short periods of time, and his boil is weak. A hard boil drives off volatiles. Also, fermentation temp is critical.

I personally mash and boil (vigorous) for 90 minutes in everything I brew from ales to lagers. Personal choice and my final result indicates it. No diacetyl or sulphur. I also monitor and regulate my fermentation temps which is also key to great beers.

Thanks for the detailed good info! :cheers:

This place has had the same issues for 20 years, which made me think it's a process issue. The brewpub owner is also the brewer, so it could be complacency or some level of corner cutting.

Styles are your basic 90's brewpub beers, pale, brown, red, raspberry wheat, etc. They don't intentionally brew sour beers, but they are all tart to some degree, and not in a good way. Surely in 20 years, someone has complained that the shit is undrinkable. Maybe the kegs or fittings aren't fully sanitized? Idk.

Yet they are still in business because some knuckleheads are drinking their beers. Maybe he's a dope dealer and laundering his money through the brewery to stay in business... :lol:
Maybe so :lol: Seems like the do good business on the kitchen side too. They probably get a lot of non-beer geeks that just think that's how that weird craft beer stuff tastes. It was telling that everyone else was drinking bottled macros last time I was there a decade ago.

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Re: Who brews?
« Reply #42 on: July 12, 2022, 11:54:34 AM »
Question for the homebrewers out there... just read this excerpt on a local brewery's brewing/fermenting process and wondering what sounds strange to you. TIA :popcorn:

" The vats and fermenter are right in the front window of the pub. If my notes are correct, the batches are 75 gallons minimum and maximum is 310 gallons, or 20 kegs max. Mike normally brews one day a week, and the initial fermentation is only about four days.

What's unique here is that after four days in the fermenter, all of his beers go into kegs for “cask conditioning”. A special hybrid (between lager and ale) yeast from Australia makes this process possible.

The other twist in his process is using part grain and part malt, from a high-end specialty malter down south. A task few brewers have to deal with, Mike must release pressure daily from his fermenting kegs, but the result is fully and naturally carbonated beer. "

To me it's the "hybrid lager/ale yeast" and 4 days fermenting time in kegs. :blink: This place is arguably the worst brewery in the state, and has been open for 20 years now. Their beers nearly all taste like infected extract brews.

From what I recall seeing during my research on English ales and cask conditioning, some English breweries pull their beers from the fermenter and toss them in a cask after around 4 days fermentation.  They also add finings and let the beer naturally carbonate over a period of time, then serve at cellar temp.

Using malt extract in various forms along with grain is not used by most breweries that I know of. Maybe Tip Top could chime in on this one.

I do assume that the brewer is trying to replicate English type ales. But the Hybrid yeast does not sound like the right choice at all. What style exactly is he trying to brew?

Infected beers....  Sounds like he's got a sanitation issue big time.

On a side note, I know of people fermenting under pressure on a few home brew forum sites I see. Not sure how that works.

Cutting corners to turn over beer in a quick amount of time does not bode well for good beers.  A home brew buddy always cuts corners and his beers indicate it. I always detect a bit of diacetyl and sulphur in everything he brews. He mashes and boils for short periods of time, and his boil is weak. A hard boil drives off volatiles. Also, fermentation temp is critical.

I personally mash and boil (vigorous) for 90 minutes in everything I brew from ales to lagers. Personal choice and my final result indicates it. No diacetyl or sulphur. I also monitor and regulate my fermentation temps which is also key to great beers.

For us it's rare for sure.  The little bit of extract that we have hasn't been touched in probably a year.

Offline emerge

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Re: Who brews?
« Reply #43 on: July 12, 2022, 12:33:48 PM »
Quote
"The other twist in his process is using part grain and part malt, from a high-end specialty malter down south."

Unmalted grain, curious why this would be used. I know that rice hulls are used sometimes in filtering, but what would this contribute? Guess it's cheaper if you buy it from the feed store... :unsure:

Reading through this article, a separate enzyme has to be added to extract sugars from unmalted grain.

Offline heckmanm

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Re: Who brews?
« Reply #44 on: August 05, 2022, 10:46:03 AM »
Quote
"The other twist in his process is using part grain and part malt, from a high-end specialty malter down south."

Unmalted grain, curious why this would be used. I know that rice hulls are used sometimes in filtering, but what would this contribute? Guess it's cheaper if you buy it from the feed store... :unsure:

Reading through this article, a separate enzyme has to be added to extract sugars from unmalted grain.
Belgian witbier uses some unmalted wheat but it's not intended to provide fermentable sugars.  It helps provide the traditional hazy appearance. 
Give a man a beer, and he'll waste an hour

Teach him to brew, and he'll waste a lifetime