« on: August 11, 2011, 11:43:08 AM »
Finally going to get to brew an Irish red I've been trying to get done for 2 weeks now.
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Falling into a giant vat of whiskey mash would've been an awesome story, if you lived to tell about it.
Reminds me of that old joke...
Old man Murphy had worked down at the brewery for years, but one day , he just wasn't paying attention and he tripped on the walkway and fell over into the
beerwhiskey vat and drowned.
The foreman thought it should be his job to inform the widow Murphy of her old man's death. He showed up at the front door and rang the bell. When she came to the door, he said, "I'm sorry to tell you, but poor old Murphy passed away at work today when he fell into the vat and drowned."
She wept and covered her face with her apron and after a time, between sobs, she asked, "Tell me, did he suffer?"
"I don't think so," said the foreman: "He got out three times to go to the men's room.
how about thoughts on 1272?
Sorry, I'm just ranting!
I use a 5 gallon nylon paint strainer for everything but a FWH addition. Works great -- minimal mess.
I like this idea, but it seems like it would be somewhat difficult to use with an immersion chiller.
use this: http://www.bayareamashers.org/gadgets/Hop%20bag%20holder.pdf
and then with an oven mitt, you can lift the hops out and sneak the IC underneath - takes a little technique, but its doable.
Anything is possible. Try a dunkel recipe with ale yeast - something like White Labs WLP001 or SafeAle S-05 - these are both clean fermenting (There is a Wyeast version too, but I don't know the number). Then, if you have a cool basement or garage, try it with a lager yeast during the fall/winter - or ferment inside with ale yeast and move it out to cold condition for a month. Either way, I doubt you'll be wasting your money.
Excelent feelings about the process that involved bottling.
Last night i bottled my APA and while i was cleaning the bottles i was thinking that as hard can be to the process of preparation for this moment is really the essential of homebrewing. At first, i was saving money to purchase my keg but i realizes that keep the beer in the bottle and maybe label it, you can share it with family and friends and myself... that's is the real thing!
but in the future i might be getting the keg for special occasion...
No. Decoction isn't traditional for this style. Step mashing is. My normal schedule for attenuated German ales is something like 131/10, 145/30, 158/10, 170/10. My system lets me direct-fire the mash tun while recirculating, so I step that way. Direct infusions of boiling water works too.