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Brewing Jujitsu

Brewing Jujitsu. The art of gracefully recovering from brew day trouble. Brewing. the production of malt beverages (as beer) from malt and hops by grinding and boiling them and fermenting the result with yeast. Jujitsu.

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Brewing Jujitsu

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  1. Brewing Jujitsu The art of gracefully recoveringfrom brew day trouble

  2. Brewing • the production of malt beverages (as beer) from malt and hops by grinding and boiling them and fermenting the result with yeast

  3. Jujitsu • A martial art that employs the illusion of yielding to an attack to overcome it. • Uses techniques subscribing to the principle of using an attacker's energy against him, rather than directly opposing it.

  4. Brew Day • An anticipated joyous day dedicated to the art of brewing where something really unexpected and crappy can and will happen during the process.

  5. Where do we look to for wisdom when brew day crap happens? • Celebrities of course!

  6. Bruce Lee • Be like water making its way through cracks. • Do not be assertive, but adjust to the object, and you shall find a way round or through it. • Be water my friend.

  7. Bill “Slick Willie” Clinton • Depends what “Is” is. • We can't always control events that happen to us. • But we can control how we react to it.

  8. Tim Tebow • Lost the 2008 Heisman to Oklahoma’s Sam Bradford • Asked if he’d be able to get over it. • “Why get over it?” • “Use it!” • 2008 National Champion Florida Gators

  9. Trouble Is Brewing • Common and not so common examples to utilize your brewing jujitsu on. • Remember: Be Beer My Friend

  10. Where To Start?!! • Ran out of DME to make a starter. • Crap!! • Malta Goya to the rescue • Available at grocery stores • Three 12-ounce bottles

  11. Where To Start?!! • De-carbonate • Pour into sanitized 2L flask • Dilute to 1.040 gravity (about1.7L total) • Aerate and pitch yeast

  12. Stuck Fermentation • Standard Procedure: pitch more yeast, raise temperature, gently rock carboy daily • Still no drop in gravity? • Probably ran out of fermentables • Beano to the rescue! (yea, that Beano!) • Approximately 1 crushed tablet per point you desire to drop

  13. Mead/Cider Too Dry & Alcoholic • Due to aggressive attenuation by yeast • Doctor it up by back sweetening and adding spice/flavors • Add apple, grape, other fruit juice concentrate (to avoid dilution) • Add spices and extracts • Utilize the carbonator cap to make small batches, add petillant carbonation

  14. Beer is drinkable but too sour, or alcoholic, or phenolic • Don’t throw it out • Cook with it • Blend it with a second batch of homebrew that complements it

  15. Beer is Way Too Bitter for Style • Over bittered due to too many bittering hops at beginning of boil? • The antidote for “too bitter” is not sweetness, but rather…. • Salt

  16. Beer Not Strong/Bold EnoughFor BJCP Subcategory • Say you brewed a Weizen Bock • Beer turned out terrific, hoping to put it into competition • But gravity and malt presence not quite up to Bock strength

  17. Beer Not Strong/Bold EnoughFor BJCP Subcategory • Simply put the beer into the next weakest subcategory (dunkel weizen) • Better to be bold in an alternative subcategory than weak in the subcategory you were shooting for.

  18. Wort Gravity Too Low • You finished brewing, chilled the wort, racked into carboy. • Checked gravity and it’s seriously low. • Determine the volume of wort you have • Grab a bag of DME or LME • Use brew software (ieProMash) to determine how much new high-gravity wort you need to add to bring gravity of main batch up

  19. Czech Pilsner Requires Soft Water • Brewing a Czech (Bohemian) Pilsner properly requires using soft water that is very low in minerals. • Gainesville tap water is not soft enough, and I don’t care to buy a water softener. • Could buy a bunch of bottled water, but, that’s pricier, plus there’s no “water report” for the minerals in the water.

  20. Czech Pilsner Requires Soft Water • Mix filtered tap water with equal amounts of distilled water. • (buying a few bottles of distilled water is still cheaper than buying bottled water for the entire batch)

  21. No Time To Dry Hop • Need to brew a batch and put on tap very quickly • Leaves no time for dry hopping in the carboy • Go dry hop right in the keg • Use a sanitized hop bag or tea sphere

  22. Beer Popsicle • Some days just aren’t your day • To clear your beer you crash the temp down to 33 F • But your chest freezer has a large temp swing. • Beer freezes in carboy = Beer popsicle • What to do?

  23. Beer Popsicle • Classic lemon-lemonade story • Make an Eis-beer (Ice beer) • Warm up beer just enough so an inch or so of ice remain on top of beer • Rack to keg • Enjoy your new strong beer

  24. Hone Your Brewing Jujitsu! • Fermentation troubles? • Mashing Mishaps? • Stay calm • Relax • Channel your “inner MacGyver”

  25. And Remember Be Beer My Friend

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