Messages

16

All Grain Brewing / Re: Efficiency

« on: July 13, 2012, 07:58:25 pm »

I envy/miss that kind of consistency.  I used to be dialed in - knew I was at about 78%.  With BeerSmith, I could get my target OG almost dead on.  Since we moved, I have started using Brun'n Water.  Slightly better water and being more mindful of water chemistry has boosted me up to around 85%, but what is vexing me is the loss of consistency.  My efficiency jumps around almost 10 points over the last half dozen or so batches.  I'm thinking the culprit has to be the water chemistry, but what precisely it is, I can't nail down.  I just got 92% on my last batch, but I was planning for 83!  I would gladly go back to 78 if I knew I could keep it!

17

Yeast and Fermentation / Re: Best Yeast for an Oatmeal Stout?

« on: July 07, 2012, 08:09:22 am »

Although, they (Wyeast) do still make Pacman yeast. However, I don't like ordering yeast during the dog days of summer, even with a cold pack or two, as I've gotten it before almost hot in the shipping box. 

Exactly!  I gave up on internet ordering liquid yeast a long time ago.  Even though I can get a NB order in three days, it's just not worth it.  A liquor store here stocks most common White Labs strains and will special order just about any others for me.  So, I am a White Labs man.  I do use a lot of dry - S-05 and S-04 are used heavily in my brewery.  Chico strain has been the closest thing to a "house yeast" for me.  I don't want to say I'm turning against it - it's a danged good yeast, but I have come to see that it is a not a once size fits all.  White Labs has a big selection for a reason - it's time to play with yeast strains 

If you want a Rogue-ish mouthfeel then I would go with WLP002, but WLP001 will lend a cleaner and dryer profile. Depends on what you would prefer fruitier/silkier or cleaner/dryer?

Thanks for the succinct distinction, bluesman.  That really clears it up.  I am doing a Porter here in a week or so with London Ale (013) so I will see how I like that yeast.  I'm thinking that or the English Ale or Dry English Ale as several of you suggested.  Thanks for all the help everybody!

18

Beer Recipes / Re: Strawberry Blonde

« on: July 03, 2012, 04:11:52 pm »

O.k. - You guys are talking me back into using an extract (as long as it is the right one).  The control and ease has me thinking about it.  NB has one that says "natural extract"; not one of those "flavorings.'  I'm leaning that way...

19

Beer Recipes / Re: Strawberry Blonde

« on: July 03, 2012, 11:28:23 am »

I tend to agree with hoser on the extracts.  The two worst beers I have ever made were with extracts.  No more for me.  NB has a "natural strawberry extract" that I find tempting, but I'm sticking with real fruit.  I'll go with the consensus and do 1 lb/gallon.

20

Yeast and Fermentation / Best Yeast for an Oatmeal Stout?

« on: July 03, 2012, 08:25:46 am »

I am putting together a recipe for an Oatmeal Stout.  I am using a clone recipe for Rogue Shakespeare Stout as the basis, but I wouldn't exactly call it a clone.  Obviously, the original recipe called for PacMan Yeast.  I can't source Wyeast, and I don't think they make that anymore. I'm looking on opinions for a good White Labs yeast for American/Oatmeal stouts.  I was thinking either WLP005 British Ale or WLP013 London Ale.  I am thinking of going with the London Ale.  Thoughts?

21

Beer Recipes / Re: Strawberry Blonde

« on: July 03, 2012, 08:18:46 am »

Thanks, hoser, that's what I was wondering - if I needed to go to 2.  I didn't think 1 would be over-doing it, but was thinking it was under-doing it.  I forgot about Daniels - I'll give that a look.

22

Beer Recipes / Strawberry Blonde

« on: July 03, 2012, 08:02:13 am »

I have been scratching at this Strawberry Blonde ale recipe for a while and was looking for some input.  I'm not usually a fruit beer fan, but a local brewpub makes a good one.  It has just a subtle hint of strawberry - just enough to know it's there but not overpowering.  I was looking to try to replicate it.  Here's what I have come up with so far:

8.2 lbs. Domestic 2-Row
7 oz. Crystal 10L
.4 oz. Galena @ 60 min
White Labs WLP 011 European Ale Yeast
1 lb. frozen strawberries - secondary for five days
OG: 1.051; IBU: 18; est. FG 1.014; est. ABV 4.7%

I am pretty confident in the base beer.  The only switch I made was to go with the European Ale Yeast to compliment/support the fruit better.  What I am unsure of is the fruit.  I wanted to go with the frozen berries because I don't like extract flavors.  Not sure of the amount though.  I don't want it to not come through at all, but I don't want to make fruit juice either.  Thanks in advance for your input!

23

Equipment and Software / Re: GIve Up on ProMash??

« on: June 25, 2012, 11:26:04 am »

Beersmith is without a doubt my favorite piece of brewing equipment and has paid the highest return on investment.

With Beersmith and Bru'n Water I CAN CONQUER THE WORLD!!!!!!!! aaaargh

Here, Here!  as some one who is mathematically impaired and has somehow gone my entire academic carreer without taking a Chemistry class, I need the tools.  I've resisted upgrading to BeerSmith 2.0 mainly just because I am cheap.  I used to hack my way through water adjustments (with hack results!) but have recently started using Bru'n Water (which rocks, Martin!).  I am glad there are smart people in the world to figure this crap out for me 

24

General Homebrew Discussion / Re: What's Brewing This Weekend - 6/22 Edition

« on: June 25, 2012, 11:09:19 am »

No brewing for me either.  Scottish 70 /- bubbling away nicely in primary and Lakefron IBA clone in secondary.  Still on pace for 8 brews (a record for me!) for the year   

25

Pimp My System / Re: Sharing my keezer

« on: June 24, 2012, 02:35:44 pm »

SWEET!  I'm working on finishing our basement with a bar and keezer.  I had been thinking of cladding the keezer in wood to match the bar.  I love the "coffin" idea on top.  If that is attached to the lid, is it hard to open?  Would love to see some detailed plans, if you don't mind the theft 

26

Kegging and Bottling / Re: To yeast, or not to yeast...

« on: June 02, 2012, 10:59:56 am »

I never chill until I'm carbed up for that reason.  Come to think of it, my last lager was a Bock that had some fermentation issues.  I only do about one lager a year.  I also didn't want the Munton's to screw up what looks to be a decent Pils.  Thanks, Denny!

27

Kegging and Bottling / Re: To yeast, or not to yeast...

« on: June 02, 2012, 09:49:34 am »

Hi jacking a thread here - sorry in advance.  I had the same question.  I had a Pils I was going to bottle today - OG 1.052 (yeah, I know; my efficiency was a little higher than planned).  It's been lagering for 7 1/2 weeks.  I have had some trouble in the past with lagers carbing up.  They have eventually, but they take their sweat time about it.  I've got a 6g satchet of Munton's I was going to throw in the bottling bucket.  Good idea or bad idea?

28

All Grain Brewing / Re: All grain brewing in the winter

« on: November 04, 2011, 07:13:37 pm »

All this confirms my opinion - outdoor brewing in the winter is a B*TCH!  I usually try to get my last one in around Thanksgiving-ish and brew enough before that so I will be good until March or so.  Winter is for working on projects, next year's calendar, and recipes.

29

All Grain Brewing / Re: The More I Read...Confusion and Vorlauf

« on: September 04, 2011, 11:20:12 am »

I remember reading that post a while back.  My question was, "Then what the hell do you do with it?"  Like Tygo said, my first run with my system into my pitcher has quite a bit of grain in it.  I wouldn't want to boil it.  I'm probably a little extra thorough, O I vorlauf quite a bit.  I'm not tossing almost a gallon of wort!

On re-hydrating, maybe it was reading that that got me thinking.  I'm a pretty frequent dry user (I'm a cheap skate!), and typically re-hydrate.  Some one on a different board suggested using wort, which is what I do now.  As I'm cooling my wort, I pull out 3 cups or so when it hits 90-ish.  By the time the main body is down to pitching temps, the yeast is already active.  I've had pretty good results with this method - short lags and good attenuation.

30

All Grain Brewing / Re: Missing Mash Temps

« on: August 30, 2011, 06:11:36 pm »

When I step mash with a protein rest in the cooler I usually do as thick a mash in at the protein rest temp as I think I can get away with (usually 1.0 - 1.25 qts/lb) and then add an infusion to get me up to the next step.  Then if I want to do a third step I'll do either a decoction or a quasi-decoction where I just run off as much wort as I think I need and bring it to just boiling before adding it back into the tun.

Ahh, a decoctition!  That actually would probably be good with a bock.  I wish I had thought of that Saturday    Actually, I wish I hadn't blindly followed the kit's mash schedule.  I knew better than that.  I thought, "that's a weird mash schedule.  Oh well, they must know something I don't."  Clearly, that schedule only works with a direct-heated MLT.  Like you said, 2-steps doable.  More than that, trouble.  This unfortunately didn't occur to me after until after my third infusion.  Oh well, brew and learn!