Never a taking readings , been homebrewing since'95-96

[4of7]

Has anyone ever seen 4of7 and fredthecat together? Asking for a friend...

How many times has fredthecat brewed the same brew,,something somthing common,asking for a friend,

 

[MaxStout]

Do you sometimes brew winging it

No.

 

[grampamark]

How many times has fredthecat brewed the same brew,,something somthing common,asking for a friend,

About 117 times IIRC.

 

[4of7]

No.

Do you repeat any that were great

 

[MaxStout]

Do you repeat any that were great

Quite frequently. If I like it, I want to make it again.

 

[4of7]

Quite frequently. If I like it, I want to make it again.

Think carefully, is it the exact same recipe for the brew that you did ten times before,,and each time it was the same, so why would you have to take the og reading when you did it the same before,, unless you change up something why

 

[4of7]

About 117 times IIRC.

Out of the 117 time' were any the same exact

 

[MaxStout]

Think carefully, is it the exact same recipe for the brew that you did ten times before,,and each time it was the same, so why would you have to take the og reading when you did it the same before,, unless you change up something why

Don't have to think carefully. This one's easy.

There's always an unexpected variable that can enter the mix. Water, temps, ingredients, etc., can remain the same, yet something like brewhouse efficiency can deviate. Empirically, I have found slight variations in measurements.

In any industrial process--be it manufacturing, chemicals, biologics--you can bet that, despite the process being the same, the people involved in its execution with nevertheless take the same series of measurements each time. That's standard in any process control.

 

[Qhrumphf]

Your ingredients can change. Malt lot changes can throw your gravity way off. If the diastatic power or protein or moisture content changes. Hell kernel size and friability.

Or sometimes there's an issue with your gear, especially with more technologically advanced systems, and your efficiency changes (say something causing channeling).

Lots of reasons.

That's part one. Getting the wort right.

Part two at home is probably most important with lagers but can apply to ales too. Like knowing the right time to say, ramp to a diacetyl rest, or when to cap/spund (if you're equipped to do so).

Plus when you brew the same thing over and over you know right away when something is amiss. Say you're repitching yeast and getting up there in generations and on X day with Y beer you're normally Z percent attenuated, but this time you're not even close to it.

Ultimately you do you. But honestly this smacks of troll post.

 

[Pkrd]

Out of the 117 time' were any the same exact

Heck, I don't even think my pours are identical one day to the next.

Whats with the twitchy gifs?

 

[4of7]

Heck, I don't even think my pours are identical one day to the next.

Whats with the twitchy gifs?

when I started to brew I was going for $20 batches with the same volume of lme and grain .. it was only about making beer. I could tell it was done by the carboys . When you started what did you ferment in ? I started with glass carboys

 

[4of7]

Your ingredients can change. Malt lot changes can throw your gravity way off. If the diastatic power or protein or moisture content changes. Hell kernel size and friability.

Or sometimes there's an issue with your gear, especially with more technologically advanced systems, and your efficiency changes (say something causing channeling).

Lots of reasons.

That's part one. Getting the wort right.

Part two at home is probably most important with lagers but can apply to ales too. Like knowing the right time to say, ramp to a diacetyl rest, or when to cap/spund (if you're equipped to do so).

Plus when you brew the same thing over and over you know right away when something is amiss. Say you're repitching yeast and getting up there in generations and on X day with Y beer you're normally Z percent attenuated, but this time you're not even close to it.

Ultimately you do you. But honestly this smacks of troll post.

No I am am not a troll.. this is homebrew talk . it's above making beer.. I have been brewing for awhile , when I brew something it's only a guide for me..the only regrets i have is not finding my notes on the beligan duvel clone.. I only do ale's because I don't want to move the 50l kegmenter around or move the glass more than i have to. I could follow your instructions for a brew, will it be the same, no, even if we used the exact same ingredients, would it be close enough for me, sure, should I take readings ,, why you did already ,,if I wanted a higher abv. I . would just add more dme... I sure you brew great beer,, have you ever tasted some and said i could do that , but with only your direction

 

[treacheroustexan]

I have a refractometer and rarely use it. I don't brew professionally and don't like to over complicate things. I brew, pitch, sit for a few weeks, keg and drink. No issues.

 

[4of7]

Your ingredients can change. Malt lot changes can throw your gravity way off. If the diastatic power or protein or moisture content changes. Hell kernel size and friability.

Or sometimes there's an issue with your gear, especially with more technologically advanced systems, and your efficiency changes (say something causing channeling).

Lots of reasons.

That's part one. Getting the wort right.

Part two at home is probably most important with lagers but can apply to ales too. Like knowing the right time to say, ramp to a diacetyl rest, or when to cap/spund (if you're equipped to do so).

Plus when you brew the same thing over and over you know right away when something is amiss. Say you're repitching yeast and getting up there in generations and on X day with Y beer you're normally Z percent attenuated, but this time you're not even close to it.

Ultimately you do you. But honestly this smacks of troll post.

I do me ,, .Could i repeat the same brew ,, sure,, I can understand that many people on the site do like the idea of taking readings and making sure that it's great,,, I brew at home for me , numbers are just that numbers,,, it will always be great beer,, until it's not, here's a question for you what are you fermenting in

 

[4of7]

I have a refractometer and rarely use it. I don't brew professionally and don't like to over complicate things. I brew, pitch, sit for a few weeks, keg and drink. No issues.

Thanks for your support..

 

[treacheroustexan]

Thanks for your support..

Cheers! Even if I did check gravity and I was a few points off, I'm not going to do anything to correct it just because that's not what I do.. As you said in an earlier post, it will be beer either way.. and I will drink it.

 

[4of7]

Cheers! Even if I did check gravity and I was a few points off, I'm not going to do anything to correct it just because that's not what I do.. As you said in an earlier post, it will be beer either way.. and I will drink it.

And what do you ferment in

 

[treacheroustexan]

And what do you ferment in

I started out in glass carboys so I could watch it, but now I ferment my lower volume batches in small glass carboys, and 5+ gallons in my 15 gallon HDPE Spiedel fermenter.

 

[4of7]

I started out in glass carboys so I could watch it, but now I ferment my lower volume batches in small glass carboys, and 5+ gallons in my 15 gallon HDPE Spiedel fermenter.

Do you harvest yeast from the spiedel

 

[Qhrumphf]

I do me ,, .Could i repeat the same brew ,, sure,, I can understand that many people on the site do like the idea of taking readings and making sure that it's great,,, I brew at home for me , numbers are just that numbers,,, it will always be great beer,, until it's not, here's a question for you what are you fermenting in

Almost entirely stainless unitanks. I have a bunch of buckets and glass carboys at home but don't use em much any more (save a handful of carboys still occupied with 4 year old sours).

 

[RPh_Guy]

View attachment 598721

Do you buy amber-colored tubing, use iodine sanitizer, or is that the original from 1995? Just curious.

 

[4of7]

Do you buy amber-colored tubing, use iodine sanitizer, or is that the original from 1995? Just curious.

Yes its original,i was using it for dark beers and red wine,,yes i was use idodine

 

[4of7]

Kegs that are conditioning

.

 

[4of7]

Almost entirely stainless unitanks. I have a bunch of buckets and glass carboys at home but don't use em much any more (save a handful of carboys still occupied with 4 year old sours).

Remember I am not a troll,,do you yeast harvest from the unitanks,if so care to share? I got the kegmenter because i could easyly harvest yeast without putting air into keg..still under pressure,

 

[TxBigHops]

Dude doesn't take gravity readings. Big deal. He's been brewing for years so his process is dialed in, he should have an idea what his efficiency is, and any good recipe app will give him estimated OG and FG. Only thing he doesn't know is if he hits his numbers. And he can probably tell that by taste. If he's happy with his beers that's really all that's important.

It's not how I care to brew, and probably not how any of you do, but whatever. The only thing I'm not getting is why you (OP) even bothered to post this?

 

[Black_Fox]

i'm going to try and give him nightmares! and post a pic....


View attachment 598738

Stop it Patrick, you're scaring him.

 

[der_Missionar]

Dude doesn't take gravity readings. Big deal.

Seems a seriously big deal to some.

I'm a musician, I know artists who swear you must use a metronome and yet they still produce terrible rhythms, and I know of others that have never used a metronome who have the best rhythm in the world. Some know the art, some don't. Do what works best for you... But you cannot judge the beer just by the tools he uses or doesn't use. I know woodworkers that produce beautiful furniture using old manual handheld tools... I know woodworkers who produce crap with the most expensive saws... Don't judge the end product by their methodology or the tools they use.

Personally, I'd love to try a pint of his beer.

I just have to say, I hope he isn't drinking all of that by himself!

 

[Qhrumphf]

Remember I am not a troll,,do you yeast harvest from the unitanks,if so care to share? I got the kegmenter because i could easyly harvest yeast without putting air into keg..still under pressure,

Yes. That's the primary benefit to conical unitanks, and the main reason to measure gravity. You get the best yeast if you don't wait for it to clear (then the good stuff is sitting dormant in a hostile environment getting hurt while you wait on the low-floccing cells you don't want, this can quickly put selective pressure to lower flocculation), but you don't want to harvest until it's conditioned either (and both risk intermediaries and put selective pressure to high flocculation).

Of course if you're not going to immediately repitch it then I suppose it doesn't make much difference if you wait longer to harvest.

 

[4of7]

Dude doesn't take gravity readings. Big deal. He's been brewing for years so his process is dialed in, he should have an idea what his efficiency is, and any good recipe app will give him estimated OG and FG. Only thing he doesn't know is if he hits his numbers. And he can probably tell that by taste. If he's happy with his beers that's really all that's important.

It's not how I care to brew, and probably not how any of you do, but whatever. The only thing I'm not getting is why you (OP) even bothered to post this?

This is homebrew talk, that is why I posted it here, I have been given lots of @%$$#!!!, blank here for this post,I am not a troll,I am just brewing my own brew like a artist,do I make mistakes sure, have my brewday gone sideways,sure,I do not take OG or FG, readins, does it matter,sure to some here, looks like you make alot of beer,,its not that I think skipping these steps are not important, but I can follow instructions and make beer... if I want stronger abv,,I could just add more dme, now I am using 2v ebiab, I have 3.5-4hour brewdays,,normal size grain bill 22-24,,why? I have a hard time with the weight,,heres a question for you do you harvest yeast , I do out of the keg,that I posted,,,works great,,,works great, underpressure, at the end of the transfer,,,,first time,,,,was great surprise as I can save money now and have new batches takeoff with in 45 min,,,heres a question do you harvest yeast or remove trub,,,if so care to share

 

[4of7]

Yes. That's the primary benefit to conical unitanks, and the main reason to measure gravity. You get the best yeast if you don't wait for it to clear (then the good stuff is sitting dormant in a hostile environment getting hurt while you wait on the low-floccing cells you don't want, this can quickly put selective pressure to lower flocculation), but you don't want to harvest until it's conditioned either (and both risk intermediaries and put selective pressure to high flocculation).

Of course if you're not going to immediately repitch it then I suppose it doesn't make much difference if you wait longer to harvest.

I am not a troll,,,lol,,care to share your steps that you follow, because like me who posted here , like to read ,homebrew talk from what others are doing.