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Search: Posts Made By: bvn
Forum: All Grain & Partial Mash Brewing 09-04-2013, 07:37 AM
Replies: 6
Views: 445
Posted By bvn
I also do a two step (beta & alpha amylase) mash....

I also do a two step (beta & alpha amylase) mash. I am a 5 gallon brewer and can't afford the space and equipment of manufacturing methods, so I stick to culinary methods. Therefor, my consistancy &...
Forum: All Grain & Partial Mash Brewing 01-09-2013, 07:15 AM
Replies: 19
Views: 1,767
Posted By bvn
Thanks for all the comments. We have done well...

Thanks for all the comments. We have done well over 200 batches and most of my practices are fairly solid. Currently we are trying to get our decoction draw practice understood. Thanks to this site,...
Forum: All Grain & Partial Mash Brewing 01-09-2013, 06:42 AM
Replies: 15
Views: 1,693
Posted By bvn
try separating the mash tun from the lautering tun

I have no problems with 5 gal brewing and 17+ lbs of grain. I do as another member recommended, and use a 36 qt picnic cooler (see my intro for description). No sparging here. I have a separate...
Forum: Introductions 01-09-2013, 06:26 AM
Replies: 7
Views: 61
Posted By bvn
I try to avoid dedicated brewing equipment. That...

I try to avoid dedicated brewing equipment. That said, the 32 qt brew pot, 20 qt sparge pot, fermentation & lautering tuns, 3 Corney kegs, the CO2 bottle with attachments, and 60% of a 20 cu ft...
Forum: Fermentation & Yeast 01-05-2013, 07:17 AM
Replies: 18
Views: 2,150
Posted By bvn
I'm lost. What bottle. I really don't understand...

I'm lost. What bottle. I really don't understand what is going on here and am way over my head.
- My understanding of "starters" is what I set aside from the cream yeast at the bottom of my primary....
Forum: Introductions 01-05-2013, 06:59 AM
Replies: 7
Views: 61
Posted By bvn
Degree is EE, practice is software engineering...

Degree is EE, practice is software engineering (however, I prefer programming). Boeing for 32 years. 15 of them as consultant & road warrior (NATO countries only). I did a gig at the Rainier brewery...
Forum: Fermentation & Yeast 01-04-2013, 07:47 AM
Replies: 7
Views: 1,377
Posted By bvn
I teach intro brewing occasionally. Failure to...

I teach intro brewing occasionally. Failure to adequately oxygenate the wort before pitching seems to be the commonest "mode of failure". Obviously, you are aware of the need for oxygen in the...
Forum: Fermentation & Yeast 01-04-2013, 07:14 AM
Replies: 9
Views: 582
Posted By bvn
The only critical things in brewing (that I have...

The only critical things in brewing (that I have found) are:
- sanitize (reduce yeast competitor populations)
- feed the yeast well (wort & oxygenate)
- get the yeast to go forth and multiply...
Forum: All Grain & Partial Mash Brewing 01-03-2013, 09:00 AM
Replies: 2
Views: 471
Posted By bvn
How I brew - two

Wow! Just read Kettle's "How I brew" By comparison, I am a stodgy old, luddite, geezer. And now, for something really different...

I've encountered a lot of unfamiliar terminology on this site and...
Forum: Beginners Beer Brewing Forum 01-03-2013, 04:49 AM
Replies: 8
Views: 1,809
Posted By bvn
Our secondaries always have a lot of sediment....

Our secondaries always have a lot of sediment. Getting Corney's clean is easier than carboys, but it's mighty dark inside the keg.

I have no direct experience brewing lagers, but the wizards I...
Forum: All Grain & Partial Mash Brewing 01-03-2013, 04:28 AM
Replies: 4
Views: 572
Posted By bvn
I'm confused by your question. When the mash is...

I'm confused by your question.
When the mash is done, toss the whole mess into the lautering tun to separate out the spent grain. Sparge until the running looks like water or until you run out of...
Forum: Fermentation & Yeast 01-02-2013, 06:41 AM
Replies: 18
Views: 2,150
Posted By bvn
Happy yeast are the basis of successful brewing...

Happy yeast are the basis of successful brewing :) Your brews must be great.
Why do you do this? (not a rhetorical question, I really am curious)
If the wort is aerated sufficiently before...
Forum: Introductions 01-02-2013, 06:18 AM
Replies: 7
Views: 61
Posted By bvn
Thanks. Most of my brewing biases come from...

Thanks.

Most of my brewing biases come from being a volunteer executive chef.

The engineering shows up in my practices (hopefully "best practices") documentation. I must have 40 pages of,...
Forum: Beginners Beer Brewing Forum 01-02-2013, 06:09 AM
Replies: 16
Views: 4,624
Posted By bvn
Transfer hoses are our most regularly replaced...

Transfer hoses are our most regularly replaced item (they gunk up after 50 batches or so). I buy 3/8" by 6' chunks from both Home Depot and my HBS. Can't tell the difference.

I use 4' for the...
Forum: All Grain & Partial Mash Brewing 01-02-2013, 05:58 AM
Replies: 12
Views: 1,476
Posted By bvn
The mash temp goes up when I am not looking

I have three kinds of thermometers - chef, floating (slow), and holding (for hotel holding trays in steam tables). No matter which I use the mash temp goes up 1 to 5 degrees (randomly) within 5...
Forum: All Grain & Partial Mash Brewing 01-02-2013, 03:49 AM
Replies: 54
Views: 6,620
Posted By bvn
I feel a bit stupid. I don't know what most of...

I feel a bit stupid. I don't know what most of you are talking about - and I've tried looking it up in a number of wiki's. For 10 years we have been using:
- A Coleman Extreme 36 qt cooler for our...
Forum: General Beer Discussion 01-01-2013, 08:53 AM
Replies: 275
Views: 16,233
Posted By bvn
I find store bought beer generally to be just...

I find store bought beer generally to be just "old". Since brewing is integrated into my daily kitchen practices, I don't see stopping until I am physically unable.
- Cream yeast from the primary...
Forum: All Grain & Partial Mash Brewing 12-31-2012, 09:50 AM
Replies: 15
Views: 1,693
Posted By bvn
One last thought. I've been retired for about 15...

One last thought. I've been retired for about 15 years. Budget limitations I understand. My biggest brewing investments are:
- my fluvarium (rain room), it was supposed to be a solarium, but I live...
Forum: All Grain & Partial Mash Brewing 12-31-2012, 09:26 AM
Replies: 15
Views: 1,693
Posted By bvn
I have never heard of fly, batch nor continuous...

I have never heard of fly, batch nor continuous sparging and I have been brewing regularly for about 10 years (at least twice per month). I use a separate lautering tun - foundation water, plus mash,...
Forum: All Grain & Partial Mash Brewing 12-31-2012, 08:47 AM
Replies: 15
Views: 1,693
Posted By bvn
I use a Coleman 36 qt Extreme cooler for my mash...

I use a Coleman 36 qt Extreme cooler for my mash tun, 2" thick walls. Since most mash rests are ~30 min (step mashing) there is no problem, I just made an Imperial Porter where the alpha amylase step...
Forum: All Grain & Partial Mash Brewing 12-22-2012, 12:31 PM
Replies: 4
Views: 1,343
Posted By bvn
Partial mashing? That is new to me. I would...

Partial mashing? That is new to me. I would expect that the grain mash portion would be simply infused and thus loose the balance control present in a step-mash process - which would likely be lost...
Forum: Brew Science 12-22-2012, 12:17 PM
Replies: 23
Views: 5,722
Posted By bvn
Er, when I am fussing over the balance, I look to...

Er, when I am fussing over the balance, I look to my beta & alpha amylase rests - both temperature and duration. I get quite god control over maltyness, dryness, and sweetness. I get most of my fine...
Forum: All Grain & Partial Mash Brewing 12-22-2012, 11:57 AM
Replies: 6
Views: 7,414
Posted By bvn
Thanks - we get Tolt water also. I do toss some...

Thanks - we get Tolt water also. I do toss some salts in (PDS metrics) Pinch, Dab, & Smidgen. But, I cannot detect a noticeable result. Things like step mashing, dry hopping, grain bill, yeast bill,...
Forum: All Grain & Partial Mash Brewing 12-22-2012, 11:43 AM
Replies: 2
Views: 3,116
Posted By bvn
Our water is incredibly soft and chlorinated. -...

Our water is incredibly soft and chlorinated.
- if I am doing a Burton on Trent style, I dump a handful of food grade wall board (Burton Salts) into the boil
- if I am doing a Themes Valley, then...
Forum: Introductions 12-22-2012, 11:27 AM
Replies: 7
Views: 61
Posted By bvn
Having fun in Seattle & Hello

My name is Bruce vanNorman. I have been brewing something or other, sporadically, since the late 1950's. Since 1994, I have been regularly brewing live, cask conditioned, ales.

The experience I...
Showing results 1 to 25 of 26

 
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