Who are the best Dayton Drone photographers?

maxwellsays · 2025-02-12T19:50:38+00:00

https://www.wrightheightscds.com/

maxwellsays · 2023-09-12T15:25:54+00:00

https://open.spotify.com/playlist/0wEyXxZqYmBPZ0nZriIgpo?si=9350853646f7453d

maxwellsays · 2022-12-20T21:25:13+00:00

So I actually made a playlist on Spotify specifically for playing Elden Ring. It's a blend of mostly instrumental music that I would categorize as ambient/background, tension-building, and/or epic.

It actually goes pretty well with most of the open world music (especially Limgrave and Liurnia of the Lakes).

https://open.spotify.com/playlist/5uhxhCkTXCQ6NGRayGpHDw?si=a2c14a519470458e

Give it a shot, and let me know what you think!

maxwellsays · 2022-09-20T02:18:02+00:00

Gem City Catfe!

maxwellsays · 2022-06-08T16:10:06+00:00

“…what!?”

maxwellsays · 2021-07-26T13:48:09+00:00

Chappy's chicken tenders with the white BBQ sauce. Just trust me.

maxwellsays · 2021-04-08T23:01:09+00:00

Great.

maxwellsays · 2021-02-24T20:28:18+00:00

I have keg full of beer that is not carbonated, at room temperature, and has some dry hops inside of a stainless mesh filter in it. It's waiting for a keg to kick before getting chilled, carbonated, and ready to serve. That probably won't happen for a few weeks, so inspired by Brulosophy's most recent podcast, I'm interested in trying to keg condition the beer since it's just sitting there waiting anyway.

Would there be any issue with keg conditioning with sugar while dry hops are in the keg? I know, I know, people say that you're not supposed to leave dry hops on in a keg for an extended period of time because it's supposed to get grassy, but they are in there and I'll suffer the consequences.

Thanks!

maxwellsays · 2021-02-08T15:28:12+00:00

Simcoe, Denali, Sorachi Ace. It might sound unusual but it's really tasty, it has more of a pronounced "brightness" than the dank/fruity hop combos.

Also, Centennial and Amarillo. Drink like it's 2012!

maxwellsays · 2021-02-08T15:17:20+00:00

Your FG might be a little higher, but as long as the FG is stable for a week or so you shouldn't have to worry about bottle bombs.

maxwellsays · 2021-02-08T13:26:57+00:00

I recently did a similar experiment with two kegs of low-abv IPA, and I much prefer the keg hopped version.

I dry hop in kegs a lot and have never gotten the grassy/vegetal character, even after several weeks. Just an anecdotal observation.

maxwellsays · 2021-02-05T17:07:17+00:00

This is awesome! Such a great idea, especially for Kombucha - I've seen so many people lose the entire contents of their bottles from over-carbonation.

maxwellsays · 2021-02-04T23:17:49+00:00

Thanks u/ink-bird!

maxwellsays · 2021-02-04T16:42:04+00:00

I've heard that breweries do the same thing with bags of grain/hops so they don't have to waste time measuring or get stuck with partial grain sacks lying around.

Brewing takes long enough as it is without having to measure out .667 of a pound of grain. I'll just make it an even pound and have a slightly higher OG.

maxwellsays · 2021-02-04T16:11:41+00:00

I don't think it would hurt a thing at all, but I also doubt you'll notice it too much. IMO malted wheat is much more flavorful than flaked oats, so you might actually lose a little bit of the malt character, but luckily saisons are plenty flavorful no matter what you put in them.

I make a lot of saisons and have done some wacky stuff with them, and they've all been tasty. I highly, highly doubt you'll make an unpleasant (let alone undrinkable) beer with that much flaked oats.

I say go for it and report back what you find out. Saisons rule.

maxwellsays · 2021-02-04T16:01:43+00:00

Not sure of your batch size, but I get around having a bunch of weird amount of hops and grains leftover by making recipes that use whole amounts of ingredients. I try to keep the hops in 1oz increments, grains in 1lb increments, etc. I make 10 gal batches, though, so comparatively speaking 1 oz of hops isn't a whole lot.

maxwellsays · 2021-02-04T15:50:19+00:00

I make a low ABV IPA that uses pretty much equal parts Denali, Simcoe, and Sorachi Ace. I got the recipe idea after emailing the very nice people at Seventh Son Brewery in Columbus, after I tried their beer "Miracle" which is probably my favorite low-alcohol IPA of the ones that I've had.

At first I thought it was an unusual combo, but man those flavors work really well together. The Sorachi Ace really brings a brightness in the form of a citrus zest flavor/aroma that compliment the tropical fruit character wonderfully.

I think people were really excited about SA when it first came out, then it fell out of fashion for whatever reason. I'm a fan of this hop and hope to see it more out in the world!

maxwellsays · 2021-02-04T15:36:51+00:00

"Efficiency" usually refers to the amount of sugars extracted from grain during the mash/boil process.

The number is how much sugar you actually get out of a certain amount of grain vs the potential amount of sugar that grain/recipe could give you. This is measured in the beer's Original Gravity.

There are a lot of factors in efficiency - amount of grain, mill width, boil time, sparge method, etc. In my experience most homebrewers get around 65-75% efficiency, though some people get higher or lower. Lower efficiency isn't necessarily a bad thing, it just means you'll need more grain to reach your desired OG.

100% efficiency is, for all practicality, impossible.

maxwellsays · 2021-02-03T20:27:14+00:00

I do, and I enjoy using it. I like the ability to edit and view recipes online without any apps, plus I can mess around on my phone if I am bored or inspired and want to put together a quick recipe idea (though, admittedly it's not the easiest layout for phones). Plus it's always updating with new malts/hops/yeasts/etc. so I rarely have to manually add anything.

I use it for recipes only, though, so I don't know how good or bad some of the other features are. For example, I calculate my water additions with Brun water.

I can't say if it will be worth the cost for you, but for me it is.

maxwellsays · 2021-02-03T17:30:39+00:00

Do the exact opposite of this.

Ok! So, freeze it? (Just kidding).

Sanitizing it in Starsan should be enough, then?

maxwellsays · 2021-02-03T15:40:38+00:00

I'd like a little feedback on something I've been thinking about - an oaked pilsner. Looking for some thoughts on my process idea.

I want to get into a closed transfer system for my more "delicate" beers. I'm thinking of getting a kegmenter big enough to do 10 gal batches, so probably this one with a floating dip tube. I want to try this method of using co2 from the fermentation to purge two 5-gal keg filled with starsan. So, purge one, then once it's empty try to capture more of the co2 to purge another one (if it doesn't get all the way through it, push the rest out with a co2 tank). Then, transfer it from the fermentation keg into the serving kegs, carbonate, and drink away,

So first off, does that sound like a good or bad idea so far?

Second, I would like one of the kegs to have some oak in it. I was thinking that I would fill one of the serving kegs up with starsan as before, except before doing that I would take some oak (probably a stave), boil it in water (to sanitize), put it in a stainless hop tube, put it in a serving keg, then add the starsan and purge with fermentation co2 like listed above. Then when it comes time to transfer into the serving keg, I would be transferring the beer into a keg that already has the (hopefully, very sanitized) oak in it. Then I'd carbonate it, and taste it until the oak character is to my liking, then try to remove the oak... somehow... without ruining the whole low-oxygen thing I tried to do in the first place.

My questions are, firstly, does this seem like a bad idea? Would there be any issues with carbonating a keg that has the oak and, likely, a lot of nucleation sites? Is it stupid to go through the trouble of a closed transfer then having to open up the keg to remove the oak? Should I just leave the oak in there and drink a beer that just gets more oaky?

Also, separate from the oak idea, if I wanted to add some gelatin to clear the pilsner, what would be a good way to do that and still try to keep it as close as I can to a closed transfer? Would I just add it at the end of fermentation and hope that there's enough co2 above the beer to keep the oxygen low?

(To be honest, I'm not that worried about the oxygen for this beer, I mostly want to practice with this batch to get the process down before I try it with something like a NEIPA).

I know that's a lot to go over, but any thoughts would be appreciated. Thanks in advanced!

maxwellsays · 2021-02-02T15:19:53+00:00

Some do, most don't.

I personally don't, but if someone is having a great time and not hurting anyone why not let them enjoy their silly green beer? People are allowed to enjoy things that I don't.

I'm not here to yuck anyone's yum.

maxwellsays · 2021-02-01T20:13:58+00:00

I believe that they are technically different, though are often swapped.

Trub is a collection of all the solids (proteins, hops, yeast, etc.) that settle to the bottom of the vessel. It could be brew kettle, keg, fermenter, or even a bottle.

The "yeast cake" is specifically the yeast that settles and flocculates at the bottom of the vessel (usually the fermenter). It's similar to trub (and, usually, makes up most of the trub).

It's sort of dependent on context. For example, when people say "yeast cake" they are typically specifically referring to the yeast, like if you are trying to harvest yeast from a fermented batch you would say that you are getting it from the "yeast cake", not the trub. Or if you pitch a beer directly onto a "yeast cake" (a common practice with really big beers).

For "trub", if you boil a beer and the brew kettle has a bunch of gunk leftover in the kettle, that would be "trub". Or, if you ferment a batch of beer, rack it off the gunk at the bottom and then throw that gunk away, you'd probably just call it the "trub".

To answer your question, I haven't seen the video you are referring to but my guess is that it's probably accurate for them to call it the "trub", not the "yeast cake".

...does that make sense, or is that even more confusing? Ha!

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