Messages

8326

Beer Recipes / Re: Let's see some dunkel recipes

« on: January 20, 2010, 10:19:07 AM »

Thanks a bunch, guys.  I think I'm going with about 70% Best Munich (about 10L), 25% pils, 2% CaraMunich, and 1% carafa.  We'll see how this year's batch turns out!

8327

Yeast and Fermentation / Re: Wyeast 1450

« on: January 20, 2010, 10:13:46 AM »

From what I've heard, 1450 should have started being available full time as of last Monday.

8328

Yeast and Fermentation / Re: Blowing off too much yeast?

« on: January 20, 2010, 10:12:53 AM »

FWIW, I don't know if blowoff was really the cause of the low attenuation on your beers.  I've had some massive blowoffs and I've never found a correlation between those and attenuation.

8329

Questions about the forum? / Re: Animated avatars

« on: January 20, 2010, 10:10:23 AM »

Seems like a good idea to me....we just need to figure out how to implement it.

8330

General Homebrew Discussion / Re: Hefeweizen techniques

« on: January 20, 2010, 10:09:03 AM »

Thank you both - great resources. I hope I don't get something started here, but what's wrong with the Complete Joy of Homebrewing?

Basically it's very outdated and a lot of the info in there has since been disproven.  It was a great book "in its day" and Charlie's RDWHAHB attitude gave a lot of us our start on homebrewing, but in the years since it was written a lot has changed in terms of ingredients, equipment, techniques, and knowledge.

8331

General Homebrew Discussion / Re: What's Brewing this week: weekend of Jan 15

« on: January 20, 2010, 10:06:39 AM »

Dunkel on Sunday for me!

8332

The Pub / Re: For informational purposes only.

« on: January 20, 2010, 10:01:58 AM »

We are entering an era where many micros have taken up distillation on a small but professional level.

Check this out....

http://www.registerguard.com/csp/cms/sites/web/news/sevendays/24368667-35/distilleries-spirits-distilling-dry-fly.csp

8333

The Pub / Re: Wildcard

« on: January 19, 2010, 02:45:17 PM »

I do occasionally.  Like you say, it's worth a few bucks to dream!

8334

Yeast and Fermentation / Re: Cornies as fermenters?

« on: January 19, 2010, 11:52:18 AM »

Jeff, what's the significance of surface area?

8335

Ingredients / Re: Campden Tablets for Chloramine Removal

« on: January 19, 2010, 11:37:39 AM »

If you're curious about the chemistry, search HBD for posts by A.J. DeLange.  He explains it better than anyone.

8336

Ingredients / Re: Campden Tablets for Chloramine Removal

« on: January 19, 2010, 11:00:04 AM »

No effect on flavor at all used in the proper amounts. 

8337

General Homebrew Discussion / Re: How about least favorite style of beer?

« on: January 19, 2010, 10:49:11 AM »

Brilliant, Jeff!  I'm gonna have to try that!

8338

Ingredients / Re: Taste of Munich

« on: January 19, 2010, 09:55:25 AM »

It will take the same amount of time.  Otherwise, we'd constantly be adjusting mash times based on grain amount!

8339

Equipment and Software / Re: One advantage of living in the snow belt. Boil to 48 in 35 minutes

« on: January 18, 2010, 10:29:26 AM »

*stupid question alert*

why are most of you cooling your wort to 60 and below?  brewing lagers?

i brewed my first AG yesterday and it was about 55 outside and the water was probably about the same temp.  it took me about an hour to get from boiling to 78 with a pre-chiller sitting in ice water.....

I prefer to ferment ales in the low to mid 60s.  The exothermic reaction of fermentation adds heat, so I chill to below fermentation temp before pitching.  For ales that means 58-60F, for lagers it's maybe 42-45F.

8340

Ingredients / Re: Shelf life of adjuncts

« on: January 18, 2010, 10:27:28 AM »

To an extent it will depend on how it's store, but my experience with year old flaked maize was that it got rancid.