Messages

1141

Yeast and Fermentation / Re: WLP002 Attenuation

« on: February 24, 2010, 01:00:26 PM »

Brian, WLP002 flocs out way faster than WLP001, so I doubt that your results were due to dextrins alone.  I also think that 001 will ferment more types of sugar more readily than 002, at least that has been my experience.

1142

Yeast and Fermentation / Re: First lager attempt

« on: February 24, 2010, 12:50:24 PM »

I would still put it in a swamp cooler.  You can then ice it down if it starts to get too warm.

This

+1 or 2

I read Ken's treatise on lagers and I agree.  I do mine pretty much the same way and have very good results as well.  Controlling fermentation temps in a swamp cooler is not all that difficult to do and I can maintain the temps within two degrees over a twelve hour period using this method.

1143

General Homebrew Discussion / Re: AHA Governing Committee Elections Open!

« on: February 24, 2010, 10:42:54 AM »

Done!

1144

General Homebrew Discussion / Re: How long to age an Imperial IPA?

« on: February 24, 2010, 10:34:41 AM »

I like my IIPAs young as well.  I've found that after a couple of months the twang kind of fades away.  Although the flavor hangs in for quite a while.

1145

Zymurgy / Re: Zymurgy Magazine?

« on: February 24, 2010, 10:25:58 AM »

I received the March/April issue yesterday-Feb 23rd.

+1

+2

1146

General Homebrew Discussion / Re: What's Brewing This Weekend - 2/26 Edition

« on: February 24, 2010, 10:25:08 AM »

Dortmunder Export and All Centennial IPA moving to kegs for aging.  Nothing brewing until next week.  May do some bottling this weekend to free up space in the serving fridge.

1147

Yeast and Fermentation / Re: WLP002 Attenuation

« on: February 23, 2010, 02:09:41 PM »

Your mash temp was pretty high for the style you were brewing.  If you had used EKGs, it looks like you would have had a pretty good bitter.  I have found that WLP002 does attenuate more in the mid 70s than the high 60s as advertised.  I think I would have gone with the 001 or S-05 in the first place for that style.  That being said, mash temps will have a pretty big influence on attenuation.

1148

All Things Food / Re: The Sandwich Thread.

« on: February 22, 2010, 01:22:29 PM »

Schlotzky's used to have good sandwiches thirty years ago, but they've gotten big and I haven't eaten one since 1982.

1149

All Grain Brewing / Re: Astringency and esters.

« on: February 22, 2010, 10:19:32 AM »

Diacetyl is both an aroma and a flavor and can be detected in the mouthfeel at times.

You are correct.  At low levels it is mouthfeel at higher levels (like in margerine or popcorn) it is flavor and aroma.  I've never had my beers taste like butter, but I have had the slipperiness or slickness.

1150

All Grain Brewing / Re: Astringency and esters.

« on: February 22, 2010, 08:03:32 AM »

I agree with you all.  I know how to produce both astringency and diacetyl with my process and also how to prevent them.  Both faults are mouthfeel, not flavors.  I had problems with astringency when I first tried brewing lighter colored beers (< 8 SRM).  This was due to water chemistry issues, after dealing with it, I am now able to produce very good lighter beers.  Diacetyl in lagers was an easy one to solve as well and I seem to be very sensitive to it.  I will usually taste my hydro samples and during the first week of fermentation the diacetyl is off the charts for me (especially with 34/70 and WLP 820) and yes I ferment between 48 and 50 F.  I do a diacetyl rest at 66 - 75% completion and it goes away completely.

1151

Commercial Beer Reviews / Re: Yeungling Bock

« on: February 20, 2010, 09:02:46 AM »

Pardon my spelling.  You'd think I would get it right after being exposed to it all my life.  My father drank it when I was a kid.  Well that and Utica Club and Schmidt's.

1152

Commercial Beer Reviews / Re: Clipper City Holy Sheet (Abbey Ale)

« on: February 20, 2010, 08:58:59 AM »

I actually got it at Free State on the other side of Elkton Road.  They were having a clearance on their winter beers.

1153

Pimp My System / Re: My all electric brewing system

« on: February 19, 2010, 01:15:01 PM »

That system is way cool.  I'll be going electric hopefully this year (after the deck gets built) and I plan on doing something similar to what you have there only mine will be inside (basement).  Very good job on that.  Inspiring to say the least.

1154

General Homebrew Discussion / Re: What's got two thumbs, and a job at a brewery?

« on: February 19, 2010, 01:07:28 PM »

And none of that Jolly Rancher stuff either!  Good luck bro'

1155

Beer Recipes / Re: Stout Recipe

« on: February 19, 2010, 10:48:50 AM »

The only difference between quick oats and regular rolled oats is that the quick oats are cut to cook more quickly. Other than that they are the same animal (or plant).  And flaked oats at my LHBS look nothing like rolled oats.  They are actually flattened thinner than the rolled oats are so that they work in the mash better.