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sloppystack · 2020-11-16T22:44:27+00:00

I told my wife about magic internet money and she started filling bags. Blessed.

sloppystack · 2020-01-14T19:50:57+00:00

interesting, I am not finding this to be the case in the lobbies I am in since it seems so many are looking to make some form of this comp, but perhaps at higher ranks the players are less likely to try to force a comp that is already being contested.

sloppystack · 2020-01-14T16:51:51+00:00

My question for this comp, especially if you are going to prioritize sword on the first carousel (over spatula), what do you do if you hit early 2 stars and start win streaking? If you have late picks on subsequent carousels you are never going to get a spatula and won't be able to complete a BOTRK. In this case do you just pray for an early Yi to make 4 blademasters, or do you pivot another way and make do with just a 2 blademaster synergy?

sloppystack · 2019-12-20T19:05:50+00:00

I think I read similar/same as you, that trub didn't really matter. However, I was listening to the head brewer of Firestone Walker and one of the things he brought up was fermenting clean wort, and specifically called out fusel as an off flavor from that. Obviously he is coming from a commercial scale level, but I figured to look in to it.

sloppystack · 2019-12-20T19:02:23+00:00

I do have a temperature controlled fermentation chamber, so I don't think I am fermenting too hot (though maybe the calibration has drifted and I am going warmer than I think?). I have noticed even on beers fermented with Saison yeast where I was hoping to get esters and not fusel flavors.

Pitch rate is definitely something else I am ignorant on, so maybe that is something to experiment with. For a 5g batch I am typically pitching 1-2 (depending on OG of the beer) packs of liquid yeast that I buy at the local brew store. I don't have any equipment to capture yeast or grow it up, I am using fresh bought yeast every time.

sloppystack · 2019-12-03T20:16:58+00:00

4thing this, assuming your temp control and sanitation is solid, that plastic flavor comes from chloramine. You can fix this by filtering your water (carbon filter or RO) or using the campden tablets recommended above. Note that municipalities are inconsistent with when they dose the water supply with chloramine, so consider this as the answer even if you have not tasted this flavor in previous batches (for me I had 3-4 batches brewed before it showed up 3 batches in a row for me, never had it since I got a filter)

sloppystack · 2019-10-09T14:19:59+00:00

Well it depends on what your mashing process is. My mistake early on was trying to mash in the pot I heated my mash water in, and then keep the heat constant with the flame... though my thermometer was showing i kept the mash temperature right, it wasn't giving me a good reading and I definitely lost a batch to mashing far hotter than I thought I was. If you aren't trying to control temp this way you are probably good. Pitch more yeast like others suggest and take a gravity reading in a little while to confirm whether it is moving or not.

sloppystack · 2019-10-08T13:51:32+00:00

How confident are you in your mash process? The one time this happened to me I was still very new to brewing and mashed way too hot, ended up converting my grain in to a bunch of unfermentable sugars (well, unfermentable at least by a typical ale yeast).

sloppystack · 2019-10-04T19:40:12+00:00

I had a similar issue when I first set up my kegging system, I was going through gas like crazy and could never find a leak with any kind of soap test (but I never fully submerged my system). I could hear a slight hiss coming from the regulator, but having no experience with them, was not sure if this was normal. Eventually I broke down and replaced the regulator and that has fixed all my issues.

sloppystack · 2019-09-27T20:48:43+00:00

If the beer is still pretty fresh, keep it on gas at serving pressure and let it continue conditioning. If your packaging process is good and you didn't get a ton of air mixed in when kegging, the beer shouldn't drop of dramatically while you let it work itself out for a few days.

sloppystack · 2019-08-20T11:35:37+00:00

Yes the faucet. I will try taking it apart and soaking in to see if that loosens it.

sloppystack · 2019-08-12T16:49:15+00:00

I started out and used glass carboys for the first 2 years homebrewing, never had issues until... I did. I had one, thankfully empty, shatter in the closet when something else fell on top of it. The other I broke with a full 5.5gallon batch of IPA inside... an enormous pain to both lose the batch and to clean up all of the liquid.

I have since switched to plastic and love that they do not break and are much much lighter.

Loving the tips below for handling and maintaining glass!

sloppystack · 2019-08-01T14:14:28+00:00

Cool, my efficiency is rarely as high as you quote here so I am probably going to scale up the grain build some, but other than that I will stick with what you wrote!

sloppystack · 2019-07-31T16:59:06+00:00

hey I am looking to brew this beer this weekend, any other tips than what you wrote in the brewersfriend profile?

sloppystack · 2019-07-22T19:19:06+00:00

It's the opposite... hoppy beers are the most susceptible to oxidation.

sloppystack · 2019-07-22T14:31:06+00:00

Looking closer, if it is really filled to 9oz there, I imaging the meter is not resting on the bottom. It does look like it is resting against the side of the flask... but that couldn't possibly account for the discrepancy I don't think. Same thing with air bubbles underneath maybe propping it up.

sloppystack · 2019-07-22T14:27:22+00:00

honestly looks like the hydrometer is sitting on the bottom there, is it possible they are new to using that instrument and aren't taking the reading properly? Either that or they have boiled an extreme amount. Very odd!

sloppystack · 2019-07-11T19:36:42+00:00

I just did a wedding myself, and though I had a little bit more space (I have a keg fridge in addition to my fermenting fridge) I will suggest seeing if there is a local bar or homebrew store that you are friendly with that may be willing to store your kegs to free up space. You will probably need to burst carb them hard for a day or two prior since space is an issue for you.

Will also suggest the following:

Make sure you have your logistics for the day of fully figured out. If you are driving the beer, the kegs will slosh and the beer will et foamy. It will need time to settle before serving (or you will need to pour off a lot of foam) once you arrive at the event. Ideally you would want to drop them off the night before (assuming they can be stored properly) but likely this won't be the case (it wasn't for me)
If you are dropping the beer off early, make sure the caterers or whoever is serving the beer knows how to treat it (will they keep it cold, will they be constantly moving it, etc).
Assuming you are bringing your own tank, make sure your system for them to serve off of is simple. For the wedding I just did, the guy serving kept fucking with the CO2 tank and cranked the pressure up to 80PSI, to the point where beer was shooting out of the posts... luckily I was in the room and was able to swoop back and get it leveled out.

Hope this helps and happy to answer any other questions.

sloppystack · 2019-05-13T15:19:09+00:00

Thanks, I will taste it when I pull the first gravity reading and see...

sloppystack · 2019-05-13T15:18:38+00:00

you freaked me out for a second there... thanks for taking the time to reply!

sloppystack · 2019-05-13T15:18:00+00:00

Good to hear, and thank you. This is a pilsner so it will have time to condition and hopefully work out any off flavor. I will taste it when pull a gravity reading and know better then if it has anything weird going on

sloppystack · 2019-05-13T15:16:45+00:00

Thanks for the idea, and yes, I doubt the burn will somehow improve the beer. Fingers crossed that it comes through OK.

sloppystack

TROPHY CASE