Messages

1

General Homebrew Discussion / Re: Dornbusch's Advice for Alt?

« on: January 07, 2011, 12:03:16 pm »

Tom,

I use about 2-3 oz of Carafa Special (along with 80%+ Munich and usually some Pale Ale Malt) in my alts and I have never picked up a roasty note from that small amount.  Maybe I don't have that sensitive a palate?   Was that 2-3 oz in a 5 gallon batch?

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General Homebrew Discussion / Re: Dornbusch's Advice for Alt?

« on: January 04, 2011, 02:17:35 pm »

Major and Kai - what do you find the crystal malt additions add to your beer that you wouldn't get with a very high percentage (80+%) of Munich, or a combo of Munich 1 and 2 with some Carafa Special to adjust color?

The reason I ask is I have set a goal this year to brew the perfect Alt, or at least close to it, and I am looking for all the suggestions/advice I can get. 

Thanks in advance.

3

General Homebrew Discussion / Re: Dornbusch's Advice for Alt?

« on: January 04, 2011, 05:19:49 am »

How long does 1007 typically take at 56F?

I usually leave my Alt in primary for 3 weeks but the bulk of fermentation is probably done in 10-12 days at that temp.  I like to give it a little bit of time after the Krausen falls back in before I move it to a keg and start lagering.

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General Homebrew Discussion / Re: Dornbusch's Advice for Alt?

« on: January 03, 2011, 08:27:32 am »

I don't have near the experience brewing Alts that Denny does, but since it is my favorite style I probably put more thought and care into brewing those batches and I agree with his comments.  I don't know that there is much need for a diacetyl rest, especially if you use WY1007 and pitch and ferment on the cooler side.  Even at 56 deg f that yeast attenuates very well and finishes clean.  I'm sure raising the temp can't hurt, though. 

I did enjoy his book, mainly for the historical information on Altbiers and good discussion on the style vs. the technical brewing info.

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Ingredients / Re: American Munich

« on: December 29, 2010, 12:10:58 pm »

I think the GW Munich is a darn good malt...close to as good as continental and for some stuff I like it even better.  For instance, I way prefer a Munich heavy AIPA made with GW to one made with continental Munich.

Why is that Denny?  I only use Weyermann and my standard pale ale recipe is around 60% munich so I am curious what differences you note.

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Yeast and Fermentation / Re: I now know what 'vigorous fermentation' means

« on: December 29, 2010, 08:44:35 am »

(I have since started using an anti-foam agent and haven't used a blow-off tube in years)

Fred - Do you use Fermcap S?  I use that during the boil and it works like a champ, but I haven't tried it during fermentation yet.  

7

Pimp My System / Re: Kegerator Showcase

« on: December 29, 2010, 08:16:24 am »

This is a pretty plain Jane kegerator, but I just finished making this copper draft tower and wanted to show it off a little bit.  The tower started life as a piece of scrap 3" copper pipe and with some creativity, luck, and many hours sanding, became what you see here.  I toyed with the idea of making myself a drip tray, but after the time I put into making the tower itself I am just going to buy one...

8

Yeast and Fermentation / Re: WY2124 at ale temps

« on: December 28, 2010, 11:04:41 am »

I was thinking about brewing an ale with it so I wouldn't mind some ester character.  I have quite a bit on hand from my last lager brew and wasn't sure if it was worth trying.  I typically use US-05 which is a great clean yeast, but it would be nice to have another ale yeast that contributes more to the beer.  The fact that I can use it for lagers would be a bonus.

Assuming the yeast does make a decent ale, I wonder if the resulting yeast slurry would still perform well as a lager yeast or if there would be selective mutations, etc.

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Yeast and Fermentation / WY2124 at ale temps

« on: December 28, 2010, 09:29:44 am »

Anyone ever try this?  According to Wyeast this strain works well at that range in addition to lager temps.  Just curious what results others have gotten before I ruin 5 gallons of beer.

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Yeast and Fermentation / Re: WY1007 vs. WY2565

« on: December 28, 2010, 09:23:16 am »

WY1007 will work very well for the beer you are describing.  Keep the temps on the low side - I usually ferment around 55 - 57 deg F max - and it will keep the esters in check.  The beers I brew with this yeast also benefit from a lagering period of at least 3-4 weeks to help the yeast completely floc out.

11

General Homebrew Discussion / Re: Old Style Bavarian Lager

« on: August 03, 2010, 07:55:44 am »

Rail,

RedOak is a Marzen style lager as mentioned above by Blatz.  I have attempted to get some recipe help from the brewer on a couple of occasions but he is less than forthcoming with details.  I developed a clone recipe that is fairly close, but it is not exact.  It is 100% Munich malt (I use Weyermann but any continental light Munich malt will work) and it is hopped with Spalt hops.  My best guess is around 25-30 IBU's with a small flavor addition around the 10-15 minute mark.  I ferment with Wyeast 2124 Bohemian Lager but any clean German lager yeast will work.  I tried S-189 dry lager yeast but it did not replicate the flavor of the original beer very well so I wouldn't recommend it.

I'm not sure how much experience you have brewing lagers.  If this is your first, search some of majorvices posts for a primer on the correct way to brew a lager style beer.  His way is not the only way, but it works very well and you will be pleased with the results.

12

Ingredients / Re: Palisade hops - suggested usage?

« on: March 24, 2010, 10:16:50 am »

Pale Ale or IPA would be a good usage.  I brewed a clone recipe of DFH 60 minute that uses Palisade and Glacier and I liked that combo.

13

Equipment and Software / Re: Brew kettle thoughts

« on: February 19, 2010, 07:19:42 am »

I asked similar questions before purchasing my kettle a little over a year ago and I am glad that I listened to the suggestions to get a 15 gallon vs. 10.  Like you, I didn't think I would make any 10 gallon batches, but I eventually did and you can't do that in a 10 gal kettle.  As mentioned, buy the biggest, best kettle you can afford, even if it means waiting a couple of months to get the one that you really want vs. the one you can get right now.  I hated spending $250 on a giant soup pot, but I will never have to spend that money again. 

You can get by without a valve, but I have enjoyed the convenience.  It is definitely a nice to have vs. a need to have.  I did not get a thermometer, but the kettle has a port for one if I want to add it in the future.

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Equipment and Software / Re: Newbie - Getting started & Need Equipments

« on: February 19, 2010, 06:40:53 am »

Kegging is a serious investment, so I would be sure you'll want to get serious about the hobby before going down that road. When you do decide to start kegging, you can invest in a setup that will match your fridge/freezer and how you want to serve some beer, and probably save money over a prepared kit too.

I would also think seriously about whether or not you want a setup that comes with glass carboys for fermenters. Glass vs plastic is a perpetual debate among homebrewers, but plastic is safer and cheaper.

+1 to the kegging comment, and the plastic vs. glass comment.  When I started homebrewing a few years back I did everything budget minded because I wasn't sure I would enjoy the hobby.  Turns out I loved it, but it isn't for everyone.  Not everyone enjoys burning the better part of a day cleaning and boiling and cleaning some more and sanitizing and did I mention the cleaning part?

If you have the money and you don't mind the risk of not enjoying the hobby, I say go for it.  I would definitely suggest better bottles over glass carboys, though, simply because they are easier to handle.  I have dropped mine several times and was very thankful I went with plastic vs. glass.  Plus the ported models make life easier - no need to mess with a siphon.

Hope that helps.

15

Beer Recipes / Re: Anyone have a Spaten Oktoberfest recipe?

« on: February 05, 2010, 09:40:18 am »

I hate to hear that because it is a great tasting Oktoberfest Bier.  Not quite as sweet as most American examples (i.e. Sam Adams, Leine's, etc.) and with a little more hop character than domestics.  Last year they had it at Costco by the case and that might be why the examples I had weren't skunked.  The twelve pack containers do a better job of blocking light vs. the six pack holders.