Messages

1

Ingredients / Re: Floor Malted Pilz thoughts

« on: February 15, 2013, 08:39:06 am »

I called again and it is still currently Global Malt.

So it sort of sounds like the Floor Malted Bo Pils would be a great malt for - say a Bo Pils.
I mainly do German beers - helles, marzen, g-pils, dopplebock so I think I will save a few $$s and go with the Best Maltz pils.

But I'm glad to have gotten some good info out of this questions.

Cheers...

2

Ingredients / Re: Floor Malted Pilz thoughts

« on: February 14, 2013, 07:09:32 pm »

Last time I called and asked it was Global Malt pilsner.  I'm not sure how long ago that was though.

3

Ingredients / Floor Malted Pilz thoughts

« on: February 13, 2013, 05:16:06 pm »

I'm getting ready to pick up a fresh bag of Pilsner malt. I'm looking for impressions of the Weyermann Floor Malted Bohemian Pilsner malt. My standby would be Best Pils malt but the floor malted bo pils sounds interesting.
Has anybody used both enough to give any flavor, aroma, workability comments?
The Best Pils will be cheaper, but the $10-$15 difference for a sack really doesn't make a huge difference when you look at it from a batch perspective.
Prost

4

Ingredients / Re: Multi-Step Infusion & Water Adjustments

« on: December 26, 2012, 10:45:04 pm »

Now that you put it that way it sure does make sense.
It has to do with amount of grain, not the amount of water mixing with the salts.  That's why a thick or a thin mash (and everybody had a little different idea on that) would still use similar recommendations for brewing salts.  Just that the first infusion would just be more thick than an average mash.
Thanks & Prost!

5

Ingredients / Multi-Step Infusion & Water Adjustments

« on: December 26, 2012, 08:24:55 am »

What is the process for adding water salts when doing a multi-step infusion mash? Do you add it all with first infusion, or divide it up for each infusion? Or is it wiser to add all salts to the whole of the mash water? I was always under the impression that a lot of the salts won't properly mix into plain water (I use r/o water)like it will in the mash.
Cheers.

6

General Homebrew Discussion / Cool Whirlpooling

« on: November 30, 2012, 03:29:58 pm »

In reading the Classic Beer Style book Altbier by Horst Dornbusch the author talks about aroma hops in the whirlpool when the temp starts to drop or even when the wort is cool. 
Not to get into the topic of whether an Altbier should have much hop flavor or aroma (based on BJCP guidelines, not really if I'm reading it right), is this procedure (the cool wort hop addition) related mainly to noble hops? 
He does also discuss that noble hops have higher levels of humulene and lower levels of cohumulone so maybe adding to the whilrpool as the wort has cooled below 200F/180F/etc is a benefit over adding to the whirlpool right after the heat is turned off at the end of boil?

Prost

7

General Homebrew Discussion / Re: NHC Finals

« on: June 04, 2012, 06:57:03 am »

I did receive my packet late last week but there was no information on the link to the online entry/recipe info - just my bottle labels, certificates, ribbons.
Can I get that link forwarded to me?
Cheers all.

8

Yeast and Fermentation / Re: Dopplebock Fermentation

« on: October 19, 2011, 09:11:59 pm »

Thanks all.  I've raised the temp a bit and will let is keep going.  I did ad servomices for yeast nutriant and the starter also had some.  I'll check it weekly.  I'm shooting for 1.020 so we'll see what we get.  Then I suppose I should let it lager for a good long while - at least part of it.

9

Yeast and Fermentation / Dopplebock Fermentation

« on: October 18, 2011, 07:47:25 pm »

OK - I've always done session beers (everything was less than 1.060) so a "big" beer is new to me. I brewed up a 1.085 dopplebock. I pitched the slurry (WLP833) from a helles. I rinced the yeast slurry (1.5-2L) and pitched it into a 1L starter on brewday to get it active. That fully active starter was pitched into the beer later in the day (at 47F) and was fermenting the next morning. It fermented vigorously for a number of days (at 50F) and slowed down after 4-5 days and was showing no bubbling in the airlock at 10 days. I took a gravity reading on the 10th day and it was down to 1.028-30. There is still a lot of yeast in the beer - very cloudy just no signs of active fermentation.
This is about 65% attenuation and that yeast should do about 75% attenuation.
Again, this big of a beer is new to me. Assuming I keep it at 50F for another 10-15 days should I expect to see this continue to slowly drop down to about 1.020? I've always seen my 1.055 beers ferment out (actively) in 5-6 days and basically stop there (where they were expected to finish) so my experience says that this is done.
So, a little help for a newb in the deep water of these high gravity beers.
Prost......

10

Ingredients / Re: Post your water report

« on: March 13, 2011, 09:25:14 am »

Mount Horeb, WI
These are old DNR numbers the city water guy was able to get me.

Calcium - 73 mg/l is the average from the Wells
Magnesium - 41 mg/l is the average from the Wells
Sodium - 11 mg/l
Chloride - 26 mg/l
Sulfate - 46 mg/l
Bicabonate Hardness 399 ppm

11

Equipment and Software / Different Burner

« on: November 11, 2010, 09:15:09 pm »

I currently have a Camp Chef buner (jet/turkey fryer style). I was wondering if one of those bayou banjo burners would be quieter or more efficient or even a quicker to boil burner? The flame pattern looks better than just a center of pot heat that I currently get.
It looks like I could retrofit one of those banjos into the Camp Chef's frame - which I do like a lot.
Thoughts? 
Also, what size regulator works best with those banjos - 10, 20, 30 psi?


Cheers....

12

Kegging and Bottling / Re: Epoxy Mixers in the Dip Tube ?

« on: September 04, 2010, 09:09:10 am »

Is there a formula/ratio of how many of the epoxy mixers to use to compensate for a certain pressure level?
You know, 15 psi @ 38F with 3 mixers requires "X" feet of 3/16" line.
Or is everybody just using trial and error to see what works?

Cheers........