<edit>Whoopsie, looks like whoever posted the "first Wit" has since removed his post.</edit>
blatz
that is the best looking set of triplets i have ever seen
(http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs181.ash2/44471_427512872718_500077718_4712669_2693059_n.jpg)
IPA
OG - 1.074 FG - 1.015 ~ 7.7%abv
all amarillo 1.5oz additions at 90, 15, 3, and 0 minutes plus 1 oz in the secondary.
Here is my Mojave Red on a hike I took today.
(http://i55.photobucket.com/albums/g153/Conroe278/P1020558.jpg)
Volcanic landscape? Looks like your beer is resting on a spatter rampart, and the peak in the background might be an erroded cinder cone or perhaps a large hornito...
[Man, geology is so cool! Where'd you get yer lernin' from? I've wanted to get more into learning about formations and geologic history but the farthest I've come is a series of walking trails in my area that have guidebooks to point out interesting tidbits.
Very nice, congratulations :)
Here's the first pour of my very first homebrew.
Malty Mississippi Red Ale kit from Rebel Brewer.
It tastes delicious, BTW. :)
Very nice, congratulations :)
That pic was taken a while ago. I'm now down to my last 5 bottles of that batch. Got two more 5 gallon batches ready to go into bottles any day now.
I'm a terrible photographer but somebody else took a pic of one of my American Amber Lagers that came out real nice:
(http://i108.photobucket.com/albums/n4/mtbucket_2006/HartfordLager.jpg)
Raspberry Wit
(http://i276.photobucket.com/albums/kk32/redbeerman/Photo0176.jpg)
I'm a terrible photographer but somebody else took a pic of one of my American Amber Lagers that came out real nice:
(http://i108.photobucket.com/albums/n4/mtbucket_2006/HartfordLager.jpg)
My first kolsch:
(http://i.imgur.com/0Yt3q.jpg)
Still a little cloudy since I just tapped it and it's only been in the keg a little over a week. I think it needs another week or so in the keg but I jumped the gun since I needed something on tap. Tastes great though.
A nice blend of barleywine and a pale ale.
(https://lh3.googleusercontent.com/_BGa2L64KQdY/TXdGkhsVmwI/AAAAAAAAAlE/WWSUbOSm2P4/s512/2011-03-09%2003.18.10.jpg)
A nice blend of barleywine and a pale ale.
(https://lh3.googleusercontent.com/_BGa2L64KQdY/TXdGkhsVmwI/AAAAAAAAAlE/WWSUbOSm2P4/s512/2011-03-09%2003.18.10.jpg)
That's the cleanest stove I've ever seen.
OK gentlemen you ask you shall receive. Impugn me over a clean kitchen will you? >:( ;D
(https://lh3.googleusercontent.com/-INzEu7tgovM/TgllvFcZ5II/AAAAAAAAAKU/NI0G_OeZ7Ws/s640/2011-06-28%25252000.24.36.jpg)
Embarrassed to say that the entire surface looked worse than the dirty side when I started brewing yesterday. I was so grossed out I cleaned the half of the stove not covered by the kettle. See?
Being a bachelor I just take the range top off and hose it off outside. Generous application of EASY-OFF® and some time in the sun does the trick. The carbonized remains of boil-overs are hard to remove. :D
(http://i1233.photobucket.com/albums/ff388/ponchoequihua/Homebrew/IMG194.jpg)
here's my first American Weizen, taste good,...!
happened to have the camera out and beer at the same time, so here's a couple shots of my vienna lager:
(http://i661.photobucket.com/albums/uu338/pblatz/vienna2.jpg)
Our Vanilla Cream Ale
(http://64.4.56.167/att/GetInline.aspx?messageid=484e0f59-12c2-11e1-8ed7-002264c1d724&attindex=0&cp=-1&attdepth=0&imgsrc=cid:DA186FF3-0FF0-48A4-B808-ABB0E8639F17&hm__login=jmacch&hm__domain=hotmail.com&ip=10.25.162.8&d=d6513&mf=2&hm__ts=Sat%2c%2019%20Nov%202011%2015:25:52%20GMT&st=jmacch&hm__ha=01_68d35935ee8da18425549921bff8a9a04bc76587281b02d9ddd7dcdbd671bfcb&oneredir=1)
my sunday morning beer while fixing breakfast is my favorite beer...and the beer I had for breakfast wasn't bad, so I had 1 more for dessert...
How is the head retention on the pineapple wheat? Bromelain, a proteolytic enzyme the breaks down proteins, is found in pineapple, papaya, and some other fruits. I have heard pineapple additions to beer can really affect head retention and body in a beer. Just curious....
Ah Ha! So, the pineapple was added to the boil. Then enzyme was likely denatured. Obviously, there may be some pectic enzyme, but who cares in a wheat! Good to know. How much pineapple did you use?
I have made a couple of coconut beers in my day. If it's in a keg, I think the head retention is a non-issue. The beer is pulled from the bottom while the oils from the coconut float on top. At least that has been my experience.
Munich Helles(http://img.tapatalk.com/18da5dd4-7a12-036c.jpg)Yum! I love Munich helles. Which yeast did you go with? I just kegged a munich helles with WY2124 Bohemian lager yeast yesterday. Might not be the best yeast for the style, but the sample still tasted good.
Yum! I love Munich helles. Which yeast did you go with? I just kegged a munich helles with WY2124 Bohemian lager yeast yesterday. Might not be the best yeast for the style, but the sample still tasted good.
Looks great! I like the splitting approach- do it all the time.
Looks great! I like the splitting approach- do it all the time.
(https://sphotos-a.xx.fbcdn.net/hphotos-prn1/64777_420060848074983_1977445930_n.jpg)
German Pils
denny- this is the beer cleaned up diacetyl with dry yeast a few weeks ago with you awesome tip!What dry yeast?
denny- this is the beer cleaned up diacetyl with dry yeast a few weeks ago with you awesome tip!What dry yeast?
denny- this is the beer cleaned up diacetyl with dry yeast a few weeks ago with you awesome tip!
Just kegged two of my lagers brewed on 11/17/12. Hopped with Amarillo and fermented with S189 it has exceeded my expectations.
A bitter rye? Also looks like a red ale to me...
Looks good, Matt! Recipe? Or is it proprietary now that you're going pro. ;)
Matt, I think I will give it a try. I will be subbing Mittelfrueh for the hops and using WLP830 for the yeast though. May even do it this weekend. Thanks.
That must be some pretty stiff foam to keep the beer in the glass when it's sideways like that!
(http://img.tapatalk.com/d/13/03/05/e2epe8u9.jpg)(http://img.tapatalk.com/d/13/03/05/ydyqyven.jpg)
Oatmeal stout.
(http://img.tapatalk.com/d/13/03/05/e2epe8u9.jpg)(http://img.tapatalk.com/d/13/03/05/ydyqyven.jpg)
Oatmeal stout.
Super Enzymes?
Its like being smashed in the face with a mango tree lol
J's Ale (Cream Ale)I've never had a beer be that clear in the carboy. Nice.
This is my standard cream ale (originally made it for my brother). Took a ribbon at the World Cup of Beer a few years ago. 80% German Pils, 20% Home-Grown Corn. Bottled right after this picture, I love the yeast-scape...
(https://lh4.googleusercontent.com/sCw_aVCsua2EDPNQatXgho0E5xf4kkCewGxeL0RL3Q=w164-h123-p-no)
Damn, at first I just assumed it was a glass.J's Ale (Cream Ale)I've never had a beer be that clear in the carboy. Nice.
This is my standard cream ale (originally made it for my brother). Took a ribbon at the World Cup of Beer a few years ago. 80% German Pils, 20% Home-Grown Corn. Bottled right after this picture, I love the yeast-scape...
(https://lh4.googleusercontent.com/sCw_aVCsua2EDPNQatXgho0E5xf4kkCewGxeL0RL3Q=w164-h123-p-no)
That's a nice looking Helles. I think my camera's better, though ;)Cell phone camera, didn't play with settings or lighting. I am sure your camera is better!
LOOK OUT! There's a ghost floating in your beer glass!!
This one is a thing of beauty to me, so i had to share:
My american oatmeal stout:
(http://i661.photobucket.com/albums/uu338/pblatz/IMG_2611_zpse7aa21a8.jpg) (http://s661.photobucket.com/user/pblatz/media/IMG_2611_zpse7aa21a8.jpg.html)
This one is a thing of beauty to me, so i had to share:
My american oatmeal stout:
(http://i661.photobucket.com/albums/uu338/pblatz/IMG_2611_zpse7aa21a8.jpg) (http://s661.photobucket.com/user/pblatz/media/IMG_2611_zpse7aa21a8.jpg.html)
This looks dandy! I wants it in my belly!
nice beers fellas - methinks deathlylost also dabbles in photography - those are some quality shots...I agree. Despite my best efforts phone shots suffer. And I'm an artist with extensive imaging experience. Those pics are impressive for beer pron.
nice beers fellas - methinks deathlylost also dabbles in photography - those are some quality shots...I agree. Despite my best efforts phone shots suffer. And I'm an artist with extensive imaging experience. Those pics are impressive for beer pron.
nice beers fellas - methinks deathlylost also dabbles in photography - those are some quality shots...I agree. Despite my best efforts phone shots suffer. And I'm an artist with extensive imaging experience. Those pics are impressive for beer pron.
Thanks. The key is a good camera. Lol. Pics I take with my phone just can't do beer justice. I used a Canon Rebel XSi.
Sent from my iPhone using Tapatalk
Marzen finally carbed and ready for prime time.
(http://img.tapatalk.com/d/14/03/17/6ysega3y.jpg)
I freakin hit it with this pale ale brewed on 2/1214. All pils with Chinook bittering, and a Fuggles FWH. BRY-97 repitch.
(https://lh4.googleusercontent.com/-XD-eWk0z1nI/Uy4P_84zliI/AAAAAAAAA2E/ySGPkIbgB00/w434-h579-no/20140322_173243.jpg)
looking good (if a little too cold)
looking good (if a little too cold)
It wasn't that the beer was too cold, it was that the surrounding air was too warm. With the lighting and external air temps of 80˚+, the beer started to sweat very quickly. I had to drink it to teach it a lesson.
(http://img.tapatalk.com/d/13/03/05/e2epe8u9.jpg)(http://img.tapatalk.com/d/13/03/05/ydyqyven.jpg)
Oatmeal stout.
Super Enzymes?
Looks like they convert beer into, thin air! ;D
i basically have to have my phone or camera on the ready, pour beer, and click within 30 seconds...
Made this American Stout for my daughters birthday, which is also St. Patrick's day. She is only 1, so I'll have to drink it for her.I've got St. Paddy's Day kids too - that holiday won't be the same for me until they go off to college in another 9 years or so :) It's good fun though.
LOL as long as we keep breaking them consistently there'll be the opportunity to buy some new interesting ones!
LOL as long as we keep breaking them consistently there'll be the opportunity to buy some new interesting ones!
+1
Sent from my iPad using Tapatalk
This was a most delicious bitter from around the new year. Not a recent brew, but post worthy, I think. I miss that beer...Nice!
(https://lh3.googleusercontent.com/-qQTt1gNhd84/UsR3yEfXOmI/AAAAAAAAB_U/-dnZwAC55Wg/w397-h706-no/14+-+1)
Very nice. Dies the juniper up the ante on the forest impression a bit?that looks tasty! Yes, I like the juniper but didn't put enough thought into the hops and just added the berries to my standard common which is all NB. Definitely made a note on that to rethink it.
Here's my dRye (or Ryerish) session stout. Got better than expected efficiency so it almost wasn't session. Was aiming for 1.038 got 1.041
(http://img.tapatalk.com/d/14/04/06/qypabuve.jpg)
Man, that stout's a beauty, Mort. Looks great.
That Ryerish looks fantastic. Great job. And what a lovely head it has too. Is it really that white?
And here is the bread my wife made with some of the spent grain
(http://img.tapatalk.com/d/14/04/06/ahu5a6aj.jpg)
those look tasty! How is the chokecherry? Sounds interesting, were they added in secondary and how much?
(http://i296.photobucket.com/albums/mm199/brewsumore/P10004851_zps63f7255d.jpg) (http://s296.photobucket.com/user/brewsumore/media/P10004851_zps63f7255d.jpg.html)
(http://i296.photobucket.com/albums/mm199/brewsumore/P10004881_zps865d54b1.jpg) (http://s296.photobucket.com/user/brewsumore/media/P10004881_zps865d54b1.jpg.html)
From left to right:
1. Summit/Amarillo/Citra IPA. Recently tapped, and still cloudy from dry hops, plus flaked oats and wheat malt in the grain bill.
2. Choke cherry Belgian Wit. Made with the actual fruit.
3. Saison Dupont Clone
Each one is tasty.
those look tasty! How is the chokecherry? Sounds interesting, were they added in secondary and how much?
hey thanks, I'll check it outthose look tasty! How is the chokecherry? Sounds interesting, were they added in secondary and how much?
Dubo-bro' --
I shared my recipe/notes and answered your question at: http://forum.northernbrewer.com/viewtopic.php?f=4&t=64160&p=1063725#p1063725
(http://img.tapatalk.com/d/14/04/10/a9u3yheg.jpg)here's a shot of my Belgian IPA I get to finally enjoy on a day that actually feels spring like!I prefer my IPAs in the shade... So I can actually enjoy them ;-)
Looks good Gary. What strain did you use ?thanks! I used WY1214 Belgian Abbey, the beer comes in at 9%
Looks good Gary. What strain did you use ?thanks! I used WY1214 Belgian Abbey, the beer comes in at 9%
Looks good Gary. What strain did you use ?thanks! I used WY1214 Belgian Abbey, the beer comes in at 9%
it does and the first couple times I used 3522, also a great strain. I'm not happy with it though as I find when I bottle it just refuses to pack down and stay down, got tired of dealing with the yeast floaties. This summer I'm going to build a bigger kegerator to accommodate more kegs so I may try it again in a kegged batch and see what happensLooks good Gary. What strain did you use ?thanks! I used WY1214 Belgian Abbey, the beer comes in at 9%
Wow, that packs a whallop ! Sounds good. WY3522 makes a pretty solid one too BTW.
not sure what that means..... It's been below freezing in Chicago since November and was 60 today so after work I kicked back on the porch and enjoyed a beer;)(http://img.tapatalk.com/d/14/04/10/a9u3yheg.jpg)here's a shot of my Belgian IPA I get to finally enjoy on a day that actually feels spring like!I prefer my IPAs in the shade... So I can actually enjoy them ;-)
Just a few of my recent beer, Edinburgh Immigrant. It's an American Scotch Heavy.that sure does look tasty! Great photo as well.
(http://deathlylost.com/beer/wp-content/uploads/2014/03/IMG_3104.jpg)
(http://deathlylost.com/beer/wp-content/uploads/2014/03/IMG_3116.jpg)
(http://deathlylost.com/beer/wp-content/uploads/2014/03/IMG_3132.jpg)
Sent from my iPad using Tapatalk
Also, deathlylost you have some definite photographic skills. Great pics. So describe this American Scotch Heavy for me - traditional grist and OG? American hops I assume, or domestic malts? IBU ? Sounds like a variation on the American Barleywine. Interesting.
haha no worries. I was just joking around. the UV light from the sun reacts with isomerized hop oils in the beer to create the lightstruck/"skunky' aroma and flavor in beer. The reaction can happen really quickly is a light colored highly hopped beer. So I was just joking about the IPA in the sun... Like in the Corona commercials where you always see them sitting their clear bottles out in direct sunlight on the beach lol.not sure what that means..... It's been below freezing in Chicago since November and was 60 today so after work I kicked back on the porch and enjoyed a beer;)(http://img.tapatalk.com/d/14/04/10/a9u3yheg.jpg)here's a shot of my Belgian IPA I get to finally enjoy on a day that actually feels spring like!I prefer my IPAs in the shade... So I can actually enjoy them ;-)
no worries, we're all good, just tried to snap a nice pic:)haha no worries. I was just joking around. the UV light from the sun reacts with isomerized hop oils in the beer to create the lightstruck/"skunky' aroma and flavor in beer. The reaction can happen really quickly is a light colored highly hopped beer. So I was just joking about the IPA in the sun... Like in the Corona commercials where you always see them sitting their clear bottles out in direct sunlight on the beach lol.not sure what that means..... It's been below freezing in Chicago since November and was 60 today so after work I kicked back on the porch and enjoyed a beer;)(http://img.tapatalk.com/d/14/04/10/a9u3yheg.jpg)here's a shot of my Belgian IPA I get to finally enjoy on a day that actually feels spring like!I prefer my IPAs in the shade... So I can actually enjoy them ;-)
I guess the "Heavy" is a tilt of sarcasm?
I guess the "Heavy" is a tilt of sarcasm?
Difference between a heavy and a wee heavy is the heavy is just slightly heavier than a 60/- while a wee heavy will knock you over
This happens on any light colored beer when I drink outside for me. It doesn't even have to be in direct sunlight. I start to smell a skunky aroma almost immediately. For this reason, I've kind of started to not enjoy drinking outside, unless I use an opaque drinking vessel, like an enclosed or ceramic mug.haha no worries. I was just joking around. the UV light from the sun reacts with isomerized hop oils in the beer to create the lightstruck/"skunky' aroma and flavor in beer. The reaction can happen really quickly is a light colored highly hopped beer. So I was just joking about the IPA in the sun... Like in the Corona commercials where you always see them sitting their clear bottles out in direct sunlight on the beach lol.not sure what that means..... It's been below freezing in Chicago since November and was 60 today so after work I kicked back on the porch and enjoyed a beer;)
I prefer my IPAs in the shade... So I can actually enjoy them ;-)
Yep it only takes a matter of seconds for the reaction to occur in a lighter colored beer... It will happen in darker beers as well.. It just takes a little longer.This happens on any light colored beer when I drink outside for me. It doesn't even have to be in direct sunlight. I start to smell a skunky aroma almost immediately. For this reason, I've kind of started to not enjoy drinking outside, unless I use an opaque drinking vessel, like an enclosed or ceramic mug.haha no worries. I was just joking around. the UV light from the sun reacts with isomerized hop oils in the beer to create the lightstruck/"skunky' aroma and flavor in beer. The reaction can happen really quickly is a light colored highly hopped beer. So I was just joking about the IPA in the sun... Like in the Corona commercials where you always see them sitting their clear bottles out in direct sunlight on the beach lol.not sure what that means..... It's been below freezing in Chicago since November and was 60 today so after work I kicked back on the porch and enjoyed a beer;)
I prefer my IPAs in the shade... So I can actually enjoy them ;-)
(http://i1094.photobucket.com/albums/i451/grhand202/20140411_180736.jpg)
My first sour beer, a Flander's Red. Kegged a couple weeks ago and almost gone already!
Thanks, Paul and Jon. It's one of my favorite styles and, of course, it has to be one of the hardest to brew...
Goschman, is that straight up vienna in that?
(http://i195.photobucket.com/albums/z218/goschman/pale.jpg)that really looks tasty!
Vienna Pale ale dry hopped with liberty and simcoe. A bit too malty for a pale ale but delicious nonetheless.
(http://i195.photobucket.com/albums/z218/goschman/pale.jpg)That really is beautiful. Love the pure white foam and its texture.
Vienna Pale ale dry hopped with liberty and simcoe. A bit too malty for a pale ale but delicious nonetheless.
Is that a Breckenridge glass?
(http://i1094.photobucket.com/albums/i451/grhand202/20140411_180736.jpg)
My first sour beer, a Flander's Red. Kegged a couple weeks ago and almost gone already!
SNPA like Pale ale
(https://scontent-a.xx.fbcdn.net/hphotos-frc1/t1.0-9/1911883_10152017505790658_210903261297927367_n.jpg)
(http://i1094.photobucket.com/albums/i451/grhand202/20140411_180736.jpg)
My first sour beer, a Flander's Red. Kegged a couple weeks ago and almost gone already!
Beautiful color and clarity!
nice amanda! APA?
I have never had a beer look that clear in the carboy. I love Munich helles though. Can't seem to get the flavor that Weihenstephaner Premium has. I wonder if some of that is oxidation, but whatever it is, I love it. It's almost honey-like.
I have never had a beer look that clear in the carboy. I love Munich helles though. Can't seem to get the flavor that Weihenstephaner Premium has. I wonder if some of that is oxidation, but whatever it is, I love it. It's almost honey-like.
OT, kinda... I'm sure you've seen "That German Lager Flavor" thread on here, it's a good read if you haven't.
"Honey-like" is something I associate with Vienna malt. This one definitely has it (and was brewed with a bit of Vienna). If it was a touch drier it'd be a perfect beer.
Ha, I created that thread. I have used Vienna before, I get more of a toast character from Vienna. I think a lot of breweries use Munich in their helles. But I'm all for brewing helles whenever I can, so why not try it all...I have never had a beer look that clear in the carboy. I love Munich helles though. Can't seem to get the flavor that Weihenstephaner Premium has. I wonder if some of that is oxidation, but whatever it is, I love it. It's almost honey-like.
OT, kinda... I'm sure you've seen "That German Lager Flavor" thread on here, it's a good read if you haven't.
"Honey-like" is something I associate with Vienna malt. This one definitely has it (and was brewed with a bit of Vienna). If it was a touch drier it'd be a perfect beer.
First pour off of the newly modified kegerator. Condensation kept forming on the glass, but it's "read a newspaper through it" clear IRL.
Cheers guys!
That sounds great ! I've never used rye in an alt. I think I will next time I brew one.
You know I gotta say the caliber of pics on this thread has really stepped up. Composition-wise in particular.
That's a tasty looking beer, Jim. I'd really like to try that Red X malt.
Still waiting for it to finish carbing up, but I couldn't wait any longer to pour a tall one. Enjoying a märzen on brewday:
(http://1.bp.blogspot.com/-_0rR0IfpnIQ/U2fQ5iNVZlI/AAAAAAAAGYo/OSY4u9TipZw/s1600/m%C3%A4rzen.jpg)
I know it's been said before, but you take some amazing photos. Like "blow it up and frame it over my bar" quality. If I ran a brewery I'd totally be hitting you up to take pics for my website.
(http://i991.photobucket.com/albums/af35/jahughey/WP_20140524_0021_zps36b9a746.jpg)
My new BoPils at 6 weeks lagering. Came out really nice. I think I'll bring the sulfate up just a tad next time to make the hops pop a little more. Otherwise pretty solid.
Yeah, I saw Martin's recommendation to keep calcium at low 40's, and per A.J. DeLange no sulfate. However, I get a little paranoid of not getting full attenuation, so bumped calcium to 50 ppm, the standard recommended minimum for beer in general. I'm still ramping up a bit from my 50F ferment temp to ensure full attenuation. I mashed single infusion around 155F or just under, and my 1.050 OG beer after 10 days is at 1.014 and still fermenting. I gave it a little swirl and went up from 51F to 52F today using Wyeast 2001. I expect it to finish around 1.010 - 1.012 within a few more days.
That's right isn't it - calcium minimum is more related to flocculation. Yeast nutrient, and of course strategic temp control, and yeast health and growth rate is more important for full attenuation. Thanks for the reminder! I haven't forgotten your request to start a thread on my dubbel - hopefully tonight.
That's right isn't it - calcium minimum is more related to flocculation. Yeast nutrient, and of course strategic temp control, and yeast health and growth rate is more important for full attenuation. Thanks for the reminder! I haven't forgotten your request to start a thread on my dubbel - hopefully tonight.
Cool ! I think I may brew that one for New Year's Eve, if not sooner.
It's funny, I'm an IT guy and I can't figure out how to upload pics to this site. Help! :-[
Here's a Belgian the I just tapped. It's a light version for my wife. So ~100 calories. Makes for a good summer session beer.
(http://img.tapatalk.com/d/14/05/25/gamu6a8e.jpg)
(http://img.tapatalk.com/d/14/05/25/hahu6u6e.jpg)
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Maybe it originates as some sort of a drunkometer. ::)
Just took this last night, a chinook-hopped rye ipa. fermentation and dry hopping was 5 weeks (got busy), and then bottle conditioned for just shy of 3 weeks. i liked it a lot! looking forward to having more of them soon :PLooks nice and tasty!
(https://i2.wp.com/i.imgur.com/x3pmFIu.jpg)
i put blog post of the beer recipe and journey on my site here:
https://bodobeers.wordpress.com/homebrew-recipes/4-chinook-hopped-rye-ipa/ (https://bodobeers.wordpress.com/homebrew-recipes/4-chinook-hopped-rye-ipa/)
It's pretty close to the original AB from Stone. Personally, I think it's delicious (but I did brew it so...)
Yes. Here is another look at it (http://tapatalk.imageshack.com/v2/15/04/01/a990248b08253470a46323977849e40f.jpg)It's pretty close to the original AB from Stone. Personally, I think it's delicious (but I did brew it so...)
That's the CYBI, right?
Yes. Here is another look at it (http://tapatalk.imageshack.com/v2/15/04/01/a990248b08253470a46323977849e40f.jpg)It's pretty close to the original AB from Stone. Personally, I think it's delicious (but I did brew it so...)
That's the CYBI, right?
Dang it, now I have to go have a pint
My latest.. Imperial and it was fantastic ... in my extremely biased opinion of course.
(http://i1072.photobucket.com/albums/w375/brianbasten/Mobile%20Uploads/20150315_171431_zpsqafo3hnh.jpg)
BryPA
Heady topper clone vr.1
(http://tapatalk.imageshack.com/v2/15/03/31/16859343aa019d86f06ba30f93e23b5d.jpg)
Just tapped my 2nd attempt at a helles. This one was hopped with tettnanger and lagered for 3 months, no gel fining. Terrible lighting and the glass fogged up a bit but you can see drywall texture through it, so I'd call it clear. Not bad head. Great taste I think. This one seems more earthy than the one I did with hallertau. Hallertau seemed more spicy. In my opinion not directly interchangeable.
(http://images.tapatalk-cdn.com/15/04/09/7bcbbeba728e9993ac2604f9812e4572.jpg)
Thanks. Im not finding any faults and it goes down mighty easy.
And I stumbled on to the best Helles food pairing ever. Kristi's Gourmet Carmel Corn with sea salt. Yum!Thanks. Im not finding any faults and it goes down mighty easy.
A good one never lasts long !
Nice and clear; good head; very nice!
Also nice glass! What's it called, where'd you get it?
Nice and clear; good head; very nice!Lenox Tuscany craft beer glass. Amazon.
Also nice glass! What's it called, where'd you get it?
Nice and clear; good head; very nice!
Also nice glass! What's it called, where'd you get it?
+1 Looks great. Just brewed a pils over the weekend - can't wait !
what recipe you going with ? tomorrow i have my pils WLP835 with magnum bittering and spalt and crystal late (42IBU). all pils and melanoidin.
Great looking beer. Join the beer swap and I will send you some Vienna ipa
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The Stone Levitation clone of mine that's now done fermenting. Pulled a sample today, it's tasty and clear. Really tea-like, but in a good way.
(http://i.imgur.com/puP3G9k.jpg)
(http://i991.photobucket.com/albums/af35/jahughey/WP_20150410_004%201_zpsc8m0fv03.jpg)
This APA is mighty solid.
Nice and clear; good head; very nice!Lenox Tuscany craft beer glass. Amazon.
Also nice glass! What's it called, where'd you get it?
http://www.amazon.com/gp/product/B00O1XEP76/ref=oh_aui_detailpage_o09_s00?ie=UTF8&psc=1
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The Stone Levitation clone of mine that's now done fermenting. Pulled a sample today, it's tasty and clear. Really tea-like, but in a good way.That looks like it turned out well.
(http://i.imgur.com/puP3G9k.jpg)
My Weizenbock
(http://i1260.photobucket.com/albums/ii562/bamabbq/017_zpsiba6fsse.jpg) (http://s1260.photobucket.com/user/bamabbq/media/017_zpsiba6fsse.jpg.html)
My Weizenbock
(http://i1260.photobucket.com/albums/ii562/bamabbq/017_zpsiba6fsse.jpg) (http://s1260.photobucket.com/user/bamabbq/media/017_zpsiba6fsse.jpg.html)
Looks fantastic!
Absolutely beautiful Ken. My pilsner hit lager temps on Monday this week, I can only hope it is as clear as this after a month. Have already tried it and its delicious, but cloudy still at lager temp(did not warm it up at all) It was crystal clear when I racked and bottled, so it should get there, then I will post a pic
Nice looking Belgian. Great style. I brew one or two blonds a year.Love them. This puppy is 7.5% abv and you would never know it until you've had two!
No finings, haven't used any for anything yet, seems a waste when bottle conditioning and having yeast in there for that anyways
Well here's my pils, after 3 weeks conditioning and 2 weeks lagering at 30-31. Not crystal clear on first pouring but nice after it settles a bit. One of my tastiest brews to date. Wanted to lager for a month but the first sample tasted to good to wait. There may be a couple bottles left at one month, but it's already back on the brew schedule. Thanks to Ron Bluesman Price. This is his Ringler pils from the recipe wiki.You can see it clearing at bottom of glass. Guess I should have waited 5 minutes for the pic
(http://images.tapatalk-cdn.com/15/04/26/e5e77d57a8c2952493ea9fb09783f043.jpg)
Some recent beers:
Pale ale:
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Traditional Bock:
(https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-xpa1/v/t1.0-9/11196239_10200526701926023_6743161974678991833_n.jpg?oh=5a0da9cf82ee7c2d55a81b6ddf614a77&oe=55D66799&__gda__=1439284879_6a3c5e327704ad684f5e27b4b2b02e60)
German Hefeweizen:
(https://scontent.xx.fbcdn.net/hphotos-xap1/v/l/t1.0-9/11174921_10200523415563866_6319089457327836795_n.jpg?oh=e885b1c3f4e46487b2827b8e8b2be3cb&oe=5599BEC1)
Levitation clone that took 1st at a local live pour event over the weekend
(http://images.tapatalk-cdn.com/15/04/28/b399408d69f54bb094490819db563a54.jpg)
(http://images.tapatalk-cdn.com/15/04/28/9bb9db118fe7da657bdf2f92099edaad.jpg)
This was our jockybox set up over the weekend
(http://images.tapatalk-cdn.com/15/04/28/a7c5a3c5b7f9cfec40c89ba85c733498.jpg)
Some recent beers:
Sure I'm near the last pour any day now with my German pils! Only
Good news is 5 gals lies in wait!
(http://images.tapatalk-cdn.com/15/04/30/c5ab5b2be43be9fda6c7ffff5e215c24.jpg)
My recent Bo Pils:Beauty!
(http://i789.photobucket.com/albums/yy175/ynotbrusum/abf0bdc7e689ad191e704d8bdd08ffe0.jpg)
Thanks Jon, it had me stressed early in the lagering stages but looks and tastes great nowAll is well that ends well frank!
Very sexy JimI owe it all to you fine folk. This was chilled to 30 and gel fined (as learned right here) then left at 30 for a week cuz I had to go camping... works pretty good.
Bottle conditioning your helles? Surprised by that.Normally I keg them. A few of these (Helles and a Dunkel) are getting shipped this summer so I decided to bc to reduce risk of O2.
Hefe, turning Kristallwiezen :(
(https://scontent.xx.fbcdn.net/hphotos-xfa1/v/t1.0-9/11141233_10200552357487396_9200586470568472935_n.jpg?oh=7a2e8acedcba68f11b375021407bbf4b&oe=55BEEADC)
strange how the only beers that seem to clear quickly are the ones you want to stay cloudy, isn't it?! ;D
Hefe, turning Kristallwiezen :(
(https://scontent.xx.fbcdn.net/hphotos-xfa1/v/t1.0-9/11141233_10200552357487396_9200586470568472935_n.jpg?oh=7a2e8acedcba68f11b375021407bbf4b&oe=55BEEADC)
strange how the only beers that seem to clear quickly are the ones you want to stay cloudy, isn't it?! ;D
Great clarity, Wort-H.O.G.!
What did you do to get that to drop so clear in only a month?
Which yeast did you use?
Do you subscribe to that 'new' lager process, where you pitch cold then warm it up in a controlled temper ascent so it finishes faster than 'traditional' lagers? Mike McDole is a big proponent of that technique, but I'm not sure what effect that has on flocculation.
Hard to tell the color in that glass from that pic. The bottom looks like bright gold and the top borders on amber. The lighting plays tricks, too.
Looks great, though. Nice job
Great clarity, Wort-H.O.G.!Steve, scroll back to the photo of my last Helles in the bottling bucket. That was Wyeast Munich Lager, pitched at 48 and stepped up 1° per day to 68°. At TG I crashed to 30° After a couple days I pitched gelatin and left it for a week.
What did you do to get that to drop so clear in only a month?
Which yeast did you use?
Do you subscribe to that 'new' lager process, where you pitch cold then warm it up in a controlled temper ascent so it finishes faster than 'traditional' lagers? Mike McDole is a big proponent of that technique, but I'm not sure what effect that has on flocculation.
Hard to tell the color in that glass from that pic. The bottom looks like bright gold and the top borders on amber. The lighting plays tricks, too.
Looks great, though. Nice job
Think I got my cloudy beer issue solve....gelatin really works!
(http://i1217.photobucket.com/albums/dd396/bassetman/bassetman114/image.jpg1_zpsh17hsclv.jpg) (http://s1217.photobucket.com/user/bassetman/media/bassetman114/image.jpg1_zpsh17hsclv.jpg.html)
(http://images.tapatalk-cdn.com/15/07/08/ddb60f8fa33e6108b6d8ad33cd1c7703.jpg)Nice range of colors!
American Pale Ale, Amber Ale, Weissbier and Berliner Weiss w/ sour cherries were on tap this last weekend for Independence Day. The crew I had out were thirsty and put a serious hurtin' on the supply. Always great to see friends (beer snobs, even) enjoying your home brewed ale. Topped it off with a backyard fireworks show for a perfect evening!
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I want to go swimming in that one! 8)
That's amazingly clear for 5 weeks, Ken. Do you fine with gelatin? What yeast you using for it?
Pretty looking beer, Ken !
Fantastic, Paul! Glad to see you posting again.
Thanks, it's just 8% carabrown, 8% caramunich III, and 1% midnight wheat. It really is that red. On the rebrew I'll pull both those down to about 6%, it's a bit unbalanced as is.
that is one incredible looking festbier. triple decoction? would love to review the recipe on that one.I don't know what I could do differently to get them to clear better. I use Bru'n water with RO to adjust, I get (as far as I know) a good hot and cold break as well.
as for clarity, my lagers drop bright pretty quickly. In fact, I kegged a mandarina pils last weekend and it was nearly bright going into the keg already.
ales, it can take a while longer, in which case i sometimes use gelatin if i want it crystal clear right when i tap it.
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 10.38 gal of water at 152.0 F 145.0 F 30 min
Saccharification Heat to 158.0 F over 10 min 158.0 F 30 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
A Munich Helles... Click to enlarge.Nice looking beer. Nice setting.
(http://oi61.tinypic.com/qxoqpv.jpg)
Thanks & cheers to you!A Munich Helles... Click to enlarge.Nice looking beer. Nice setting.
Looks great however you got thereI agree... beautiful beer. I think a festbier with 1007 could be really nice. I had a blonde ale on tap over the summer that was made with Mt. Hood & Santiam, maybe 35 IBUs and 1056. It's very possible that I could have convinced some beer snobs and brewers that it was a lager. Nice work.
Man, when does the party start at your house?Exactly, awesome looking brews and the clarity on that Helles is beautiful!
Thanks Beerheads. My attention to clarity has been a bit of a sickness since I started brewing. I have gotten more into some dry-hopped pale ales lately which seems to cause some clarity issues but I will accept that. For other styles... I like to see bubbles rising in the glass. LOL. Cheers.
Beersk: Good to see you over here. I was probably visiting too many forums at once and decided to cut it back a little. The board I have been on lately has turned into a cesspool of bad behavior plus Denny has always told me that the best information was over here. The brewers on my normal board are excellent but I thought I would look around here a little. On the clarity... I think it could start with mash, sparge and kettle pH. Kai's site shows some golden wort at a lower pH and a higher pH and the lower pH shows a nice, clear golden wort while the higher pH wort darkened and ended up with a pesky haze that will not go away. So I keep my mash pH in the 5.2-5.3 range and make sure that my batch sparge is in the mid-5s. That should create a good kettle pH in the low-to-mid 5s and these steps have helped with clarity and flavor as well. I do use secondaries and add a gel solution every time I send a beer to secondary. In the rare case that I send a beer from primary directly to a keg, I will get the keg cold, hit it with a gel solution and then carb it. On gold beers where clarity is important to me, I will use a gel solution in the secondary and then hit it again when it's cold in the keg before I force-carb. The first pint or two will be incredibly hazy but it will start to flow clear after that. I'm also rarely in a rush to get beer to the taps so the beer does get the chance to drop bright most of the time. If I make a dry-hopped beer, I'll want to get the keg to the taps while the hops are still fresh and those beers aren't going to be as clear anyway so they get fast-tracked. Cheers gang.Thanks Beerheads. My attention to clarity has been a bit of a sickness since I started brewing. I have gotten more into some dry-hopped pale ales lately which seems to cause some clarity issues but I will accept that. For other styles... I like to see bubbles rising in the glass. LOL. Cheers.
Hey, Ken, long time no see. We miss you around the Northern Brewer forum. I was hoping you were still around and brewing. Your beers always look so delicious. Cheers and good to see you back!
By the way, since you are obsessed with clarity like you are, what do you do to clear your beers? Gelatin? Time and cold conditioning?
Is the vehicle there just to show off that awesome bumper sticker?
Air conditioned garage? Spoiled vehicle
I get it, it was probably Homebrewtalk. That's how Denny has described that place. Lots of great info over there, but also lots of whack sh*t going on too.Beersk: Good to see you over here. I was probably visiting too many forums at once and decided to cut it back a little. The board I have been on lately has turned into a cesspool of bad behavior plus Denny has always told me that the best information was over here. The brewers on my normal board are excellent but I thought I would look around here a little. On the clarity... I think it could start with mash, sparge and kettle pH. Kai's site shows some golden wort at a lower pH and a higher pH and the lower pH shows a nice, clear golden wort while the higher pH wort darkened and ended up with a pesky haze that will not go away. So I keep my mash pH in the 5.2-5.3 range and make sure that my batch sparge is in the mid-5s. That should create a good kettle pH in the low-to-mid 5s and these steps have helped with clarity and flavor as well. I do use secondaries and add a gel solution every time I send a beer to secondary. In the rare case that I send a beer from primary directly to a keg, I will get the keg cold, hit it with a gel solution and then carb it. On gold beers where clarity is important to me, I will use a gel solution in the secondary and then hit it again when it's cold in the keg before I force-carb. The first pint or two will be incredibly hazy but it will start to flow clear after that. I'm also rarely in a rush to get beer to the taps so the beer does get the chance to drop bright most of the time. If I make a dry-hopped beer, I'll want to get the keg to the taps while the hops are still fresh and those beers aren't going to be as clear anyway so they get fast-tracked. Cheers gang.Thanks Beerheads. My attention to clarity has been a bit of a sickness since I started brewing. I have gotten more into some dry-hopped pale ales lately which seems to cause some clarity issues but I will accept that. For other styles... I like to see bubbles rising in the glass. LOL. Cheers.
Hey, Ken, long time no see. We miss you around the Northern Brewer forum. I was hoping you were still around and brewing. Your beers always look so delicious. Cheers and good to see you back!
By the way, since you are obsessed with clarity like you are, what do you do to clear your beers? Gelatin? Time and cold conditioning?
(http://i1281.photobucket.com/albums/a517/CraftPride/Mobile%20Uploads/image_zpsvcgb7a8n.jpeg)
(http://i1281.photobucket.com/albums/a517/CraftPride/Mobile%20Uploads/image_zpsio2pffjg.jpeg)
All Mosiac IPA racked on to 3lbs of frozen blueberries in secondary- bout as clear as I was gonna get it! Dry hopped with 2oz of mosaic and 3lbs of bleberries!
Mosaic IPA
(http://i1132.photobucket.com/albums/m572/reverendtoby/Beerporn/20151008_214033_zpstmnvlqrj.jpg) (http://s1132.photobucket.com/user/reverendtoby/media/Beerporn/20151008_214033_zpstmnvlqrj.jpg.html)
Yum!! Recipe?
Hooray on that dunkel. I have one fermenting right now with 2308 and it smells like heaven.
I'm a huge fan of dunkel but this may be the first one I have made in 16+ years of brewing. I think I was 65% Munich II (the 9-12L stuff), 35% pilsner along with maybe 3 ounces of Carafa Special III. I did balance the water with some gypsum to create a bit of dryness as you mention so I hope I'm on the right track. It sure smells nice fermenting. Cheers!Hooray on that dunkel. I have one fermenting right now with 2308 and it smells like heaven.
yeah love them. first time i pressed the dark munich% that high. key is balance of hops and dryness, and then the malt really shines.
Hooray on that dunkel. I have one fermenting right now with 2308 and it smells like heaven.
yeah love them. first time i pressed the dark munich% that high. key is balance of hops and dryness, and then the malt really shines.
Pils really shined up nice
(http://images.tapatalk-cdn.com/15/10/09/fea6eb3364b6d2b780492d234a1692b3.jpg)
(http://images.tapatalk-cdn.com/15/10/09/864bc8f2928a4d06cb0fe3e39f241ca8.jpg)
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Pils really shined up nice
(http://images.tapatalk-cdn.com/15/10/09/fea6eb3364b6d2b780492d234a1692b3.jpg)
(http://images.tapatalk-cdn.com/15/10/09/864bc8f2928a4d06cb0fe3e39f241ca8.jpg)
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gorgeous! I'll have to think to take some shots of my beers but I usually forget to not drink them before I make it to the camera ;D
(http://i195.photobucket.com/albums/z218/goschman/Mobile%20Uploads/2015-10/ECD7AA69-C8B8-4C39-8ACC-6147DB209D1E.jpg)
(http://i195.photobucket.com/albums/z218/goschman/Mobile%20Uploads/2015-10/215DDF7A-2E7D-4B31-AE01-CF162C7BBE96.jpg)
APA
That one is all German malt but not the one you are referring to which is in the fermenter and is hopefully getting kegged this weekend.
The pic is German Pilsner, Munich, and caramunich with el dorado and azacca hops. Disappointing hop character but nice looking and reasonably tasty. It is brilliantly clear which doesn't happen for me that often.
goschman - what was disappointing about the hop character ?
goschman - what was disappointing about the hop character ?
I think I was a bit light handed and used a 1:1 of azacca to el dorado without really considering. The el dorado overpowers. I don't think I am a big fan of el dorado but if I would have upped the azacca it probably would have turned out better.
goschman - what was disappointing about the hop character ?
I think I was a bit light handed and used a 1:1 of azacca to el dorado without really considering. The el dorado overpowers. I don't think I am a big fan of el dorado but if I would have upped the azacca it probably would have turned out better.
I wondered if that might be the case. El Dorado is definitely strong. I think 2 Azacca : 1 El Dorado would balance out better. I'm not a fan of El Dorado as the dominant hop either. If it's a keg you could always add some more hops in a paint strainer bag.
My latest Simcoe/Mosaic APA. Done with Golden Promise and some Best Malz light Munich (no crystal), all the late hops in whirlpool, O2 high krausen pitch, gell fined at 30F, final pH was 4.4 so I adjusted in the keg to 4.3 with 10% phos. Basically all my favorite new tricks. By the time I got my camera some condensation set it, but it shows the idea at least.Jim, how much 10% phosphoric does it take to drop the pH by .1? And how much of a flavor difference do you notice between pH 4.4 and 4.3? Nice looking beer, by the way.
(http://images.tapatalk-cdn.com/15/11/08/b779ccd8d0412c378319e093ac386da2.jpg)
Love that red x...makes some great beer with great color. I have to order some more up for winter brewing.I would describe it as "super malty" and almost like brewing with Munich II. I hopped this one up pretty good in the hopes of balancing out the malt. The pic I posted is 100% RedX as the base malt and then 4 ounces of Special B and 4 ounces of Thomas Fawcett Dark Crystal #2. I was going for NUCLEAR RED. It's pretty red but the pic doesn't show it very well. Cheers Beerheads.
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Yep, Best really has a winner with the Red X. Not only is the color really appealing, but they didn't sacrifice anything on the flavor side with it either. I keep saying that I'm going to pick up a sack and use it as my house base malt for a while, and I might do it soon.
I have a feeling that it won't end up red, but an all Red X barleywine sounds like it would be a damn nice beer.
I have a pack of 2124 expanding and getting ready for a starter. One of the beers I plan to make with it is a Czech Amber Lager for lack of a better term... 55% Weyermann pils + 45% RedX. Saaz hops and 2124 Bohemian Lager yeast. I'm guessing it would come in somewhere around 8-10 SRM. Mash lower (maybe 149°) and hit the late part of the boil nicely with Saaz. I wouldn't want the RedX to weigh it down much so a little SO4 in the water might crisp it up a bit. Cheers Beerheads!
Red X for a Red IPA? That is a beautiful color and more of what I have been looking for in my red DIPA.
Munich Helles 8)Bryan: I think you should also show pics of your astounding brewery (beerery) as well as you beers. Helles is a favorite of mine and your clarity and head formation is APALLING! :D Nice looking beer.
(https://scontent-ord1-1.xx.fbcdn.net/hphotos-xtf1/v/t1.0-9/s720x720/17021_644003145742289_6257212453288815877_n.jpg?oh=414c4be251ce3083f2ffdf847580a24b&oe=56B4BBE5)
Red X for a Red IPA? That is a beautiful color and more of what I have been looking for in my red DIPA.Blatz: The RedX does have a nice base color to it and beers I have seen with 100% RedX as the base are beautiful but not overly RED. Thomas Fawcett dark Crystal #2 has quite a bit of red as well as Special B, CaraBohemian and CaraAroma. I have some RedX left and I keep experimenting with 'redness'. :)
Munich Helles 8)Bryan: I think you should also show pics of your astounding brewery (beerery) as well as you beers. Helles is a favorite of mine and your clarity and head formation is APALLING! :D Nice looking beer.
(https://scontent-ord1-1.xx.fbcdn.net/hphotos-xtf1/v/t1.0-9/s720x720/17021_644003145742289_6257212453288815877_n.jpg?oh=414c4be251ce3083f2ffdf847580a24b&oe=56B4BBE5)
I prefer my beers to be appealing, but that's just me. These do look very appealingI'm with you. I like for my beer to look like "beer", not "homebrew". :P That whole thing about how you first taste a beer with your eyes... that went straight to my brain the first time I heard it.
very nice beer...you....(dont know your name!)Ha, thanks for pointing that out. I changed the "personal text" in my profile to include my name. Cheers Beerheads!
very nice beer...you....(dont know your name!)
very nice beer...you....(dont know your name!)Ha, thanks for pointing that out. I changed the "personal text" in my profile to include my name. Cheers Beerheads!
Looks great JT, no head on the Great Lakes brew?Unfortunately I was sipping before I decided to take a pic and couldn't top off the GL. Both of them faded rather fast though which is not something I'm used to seeing on my homebrew and not sure what the cause was. This Oktoberfest is the only beer in recent memory that will totally flatline in head retention in a fairly short period of time.
Are you going to meeting Friday? Brett ferms, sounds good to me!Yep, I'll be there.
Looks great JT, no head on the Great Lakes brew?Unfortunately I was sipping before I decided to take a pic and couldn't top off the GL. Both of them faded rather fast though which is not something I'm used to seeing on my homebrew and not sure what the cause was. This Oktoberfest is the only beer in recent memory that will totally flatline in head retention in a fairly short period of time.
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I assume I'm doing something wrong in process, just not sure what that is or why it is only impacting this beer. Style guidelines call for persistent, off-white foam stand.Looks great JT, no head on the Great Lakes brew?Unfortunately I was sipping before I decided to take a pic and couldn't top off the GL. Both of them faded rather fast though which is not something I'm used to seeing on my homebrew and not sure what the cause was. This Oktoberfest is the only beer in recent memory that will totally flatline in head retention in a fairly short period of time.
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I've noticed much less retention in both my own Oktoberfest/marzen and many commercial examples versus other styles of beer. Not sure of the culprit.
Yeah, the style guidelines do say that, but I've never had a commercial Oktoberfest that had a long lasting head. Ever.I assume I'm doing something wrong in process, just not sure what that is or why it is only impacting this beer. Style guidelines call for persistent, off-white foam stand.Looks great JT, no head on the Great Lakes brew?Unfortunately I was sipping before I decided to take a pic and couldn't top off the GL. Both of them faded rather fast though which is not something I'm used to seeing on my homebrew and not sure what the cause was. This Oktoberfest is the only beer in recent memory that will totally flatline in head retention in a fairly short period of time.
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I've noticed much less retention in both my own Oktoberfest/marzen and many commercial examples versus other styles of beer. Not sure of the culprit.
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Hibiscus saison
(http://images.tapatalk-cdn.com/15/11/18/55a9622a093e9476830d984d1b466fb1.jpg)
Yeah, the style guidelines do say that, but I've never had a commercial Oktoberfest that had a long lasting head. Ever.I assume I'm doing something wrong in process, just not sure what that is or why it is only impacting this beer. Style guidelines call for persistent, off-white foam stand.Looks great JT, no head on the Great Lakes brew?Unfortunately I was sipping before I decided to take a pic and couldn't top off the GL. Both of them faded rather fast though which is not something I'm used to seeing on my homebrew and not sure what the cause was. This Oktoberfest is the only beer in recent memory that will totally flatline in head retention in a fairly short period of time.
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I've noticed much less retention in both my own Oktoberfest/marzen and many commercial examples versus other styles of beer. Not sure of the culprit.
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My homebrewed ones are usually decent on head retention, but nothing like a hefe or IPA though
Care to share a recipe? I love a good marzen!Yeah, the style guidelines do say that, but I've never had a commercial Oktoberfest that had a long lasting head. Ever.I assume I'm doing something wrong in process, just not sure what that is or why it is only impacting this beer. Style guidelines call for persistent, off-white foam stand.Looks great JT, no head on the Great Lakes brew?Unfortunately I was sipping before I decided to take a pic and couldn't top off the GL. Both of them faded rather fast though which is not something I'm used to seeing on my homebrew and not sure what the cause was. This Oktoberfest is the only beer in recent memory that will totally flatline in head retention in a fairly short period of time.
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I've noticed much less retention in both my own Oktoberfest/marzen and many commercial examples versus other styles of beer. Not sure of the culprit.
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My homebrewed ones are usually decent on head retention, but nothing like a hefe or IPA though
My O'fest comes out 2-3 inches of off white foam that hangs around with nice 1/4 white cap.
(http://images.tapatalk-cdn.com/15/11/20/c7e40e148213a4361e569f82a67ead96.jpg)
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Care to share a recipe? I love a good marzen!Yeah, the style guidelines do say that, but I've never had a commercial Oktoberfest that had a long lasting head. Ever.I assume I'm doing something wrong in process, just not sure what that is or why it is only impacting this beer. Style guidelines call for persistent, off-white foam stand.Looks great JT, no head on the Great Lakes brew?Unfortunately I was sipping before I decided to take a pic and couldn't top off the GL. Both of them faded rather fast though which is not something I'm used to seeing on my homebrew and not sure what the cause was. This Oktoberfest is the only beer in recent memory that will totally flatline in head retention in a fairly short period of time.
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I've noticed much less retention in both my own Oktoberfest/marzen and many commercial examples versus other styles of beer. Not sure of the culprit.
Sent from my SCH-I545 using Tapatalk
My homebrewed ones are usually decent on head retention, but nothing like a hefe or IPA though
My O'fest comes out 2-3 inches of off white foam that hangs around with nice 1/4 white cap.
(http://images.tapatalk-cdn.com/15/11/20/c7e40e148213a4361e569f82a67ead96.jpg)
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Thanks! I'll put this one in the books to brew and see if the head retention is any better than mine.Care to share a recipe? I love a good marzen!Yeah, the style guidelines do say that, but I've never had a commercial Oktoberfest that had a long lasting head. Ever.I assume I'm doing something wrong in process, just not sure what that is or why it is only impacting this beer. Style guidelines call for persistent, off-white foam stand.Looks great JT, no head on the Great Lakes brew?Unfortunately I was sipping before I decided to take a pic and couldn't top off the GL. Both of them faded rather fast though which is not something I'm used to seeing on my homebrew and not sure what the cause was. This Oktoberfest is the only beer in recent memory that will totally flatline in head retention in a fairly short period of time.
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I've noticed much less retention in both my own Oktoberfest/marzen and many commercial examples versus other styles of beer. Not sure of the culprit.
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My homebrewed ones are usually decent on head retention, but nothing like a hefe or IPA though
My O'fest comes out 2-3 inches of off white foam that hangs around with nice 1/4 white cap.
(http://images.tapatalk-cdn.com/15/11/20/c7e40e148213a4361e569f82a67ead96.jpg)
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Swap-toberfest '15
that was wlp833... 46% Vienna, 33% avangard munich light, 8.5% avangard munich dark, 8.5% weyermann carahell,4% weyermann carared. 26IBU 5.9%ABV.
Mash 149f for 90min PH 5.45 adjust in kettle to 5.2PH. OG 1.057 FG 1.012 5.9abv.
Water 31ppm calcium, 13ppm mag, 15ppm sodium, 73ppm sulfate, 64ppm chloride
https://www.homebrewersassociation.org/forum/index.php?topic=24389.msg316525#msg316525
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JT, you still coming tonight? I am bringing a sixer of bombers to try outYep, I will be there. Usually I'm up front. This will be my first meeting in 2 or 3 months. Work had me jammed up pretty good for awhile.
Looks great Ken
Hibiscus saison
(http://images.tapatalk-cdn.com/15/11/18/55a9622a093e9476830d984d1b466fb1.jpg)
Yum! What do the IBUs calculate at for that one? I am trying to get my APA to stradle the line between APA and IPA in ABV and IBUs
Yum! What do the IBUs calculate at for that one? I am trying to get my APA to stradle the line between APA and IPA in ABV and IBUs
54 smooth as silk IBU ;D
EDIT: and FWIW, this is one of my favorite hop blends. Ive converted quite a few APA and IPA haters with this lineup.
http://i195.photobucket.com/albums/z218/goschman/Mobile%20Uploads/A2C58180-28A9-4CE3-8B61-66A84AB21373.jpg
Beauty. What's it spiced with?
Looks great, man. Love the Mosaic.
Looks great, man. Love the Mosaic.
I'm loving this batch. Been tweaking my (D)IPA recipe for a while now. I've become really happy with the current incarnation. Basically 88% 2-row, 7% Bonlander Munich, 1# Carafoam, and 8 oz Carastan for a 10 gallon batch with the base malts scaled for my target ABV. I only do FWH in the boil and do whirlpool and dry or keg hops.
This is my first Belgian Quad. I brewed it 12/30/14. This is the first glass as I finally tapped it this evening! It was well worth the wait!Nice beer! Nice glass too, La Trappe is one of my favorite Trappist breweries. Their dubbel is incredible.
(http://i1306.photobucket.com/albums/s564/Frank_Mader/Mobile%20Uploads/image_zpstk2sq1dj.jpeg)
Looks fantastic !
Looks fantastic !
I'm my biggest critic. I'll be honest, this exceeded my expectations. The caramelized raisins, figs, dates, and prunes give it a dark fruit taste that transitions into a subdued scotch-like finish.
Looks fantastic !
I'm my biggest critic. I'll be honest, this exceeded my expectations. The caramelized raisins, figs, dates, and prunes give it a dark fruit taste that transitions into a subdued scotch-like finish.
Gonna need to try that idea. Sounds terrific - you may want to comp that one, Frank. I haven't brewed one in a couple years. I love good quad.
Promise I'll stop posting only golden lagers but they do pretty:Don't stop. I agree those are the best looking beers. I think because when growing up and when first trying beer, lagers were beer, I am naturally visually drawn to lagers.
Mandarina Bavaria pils:
(http://i661.photobucket.com/albums/uu338/pblatz/0612A3A0-B65A-4063-9DA3-7E472B95E416_zps7rz4ifhz.jpg) (http://s661.photobucket.com/user/pblatz/media/0612A3A0-B65A-4063-9DA3-7E472B95E416_zps7rz4ifhz.jpg.html)
(http://i661.photobucket.com/albums/uu338/pblatz/F19771E2-6EE9-47C2-AB63-5796BD4789B3_zps1adrn9t3.jpg) (http://s661.photobucket.com/user/pblatz/media/F19771E2-6EE9-47C2-AB63-5796BD4789B3_zps1adrn9t3.jpg.html)
Promise I'll stop posting only golden lagers but they do pretty:
Mandarina Bavaria pils:
(http://i661.photobucket.com/albums/uu338/pblatz/0612A3A0-B65A-4063-9DA3-7E472B95E416_zps7rz4ifhz.jpg) (http://s661.photobucket.com/user/pblatz/media/0612A3A0-B65A-4063-9DA3-7E472B95E416_zps7rz4ifhz.jpg.html)
(http://i661.photobucket.com/albums/uu338/pblatz/F19771E2-6EE9-47C2-AB63-5796BD4789B3_zps1adrn9t3.jpg) (http://s661.photobucket.com/user/pblatz/media/F19771E2-6EE9-47C2-AB63-5796BD4789B3_zps1adrn9t3.jpg.html)
Paul- is that an all mandarina pils? curious on details....
Paul- is that an all mandarina pils? curious on details....
I used Magnum for bittering, but then MB thereafter.
if you'd like I can post the recipe when I get home.
The MB definitely adds a lot of citrusy hop character both in aroma and hop flavor. You wouldn't confuse this with a traditional pils that's for sure. But its very, very nice. Sort of reminds me of a toned down version of the SN Beer Camp Hoppy Lager
Style: German Pilsner (Pils)
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 14.88 gal
Post Boil Volume: 12.48 gal
Batch Size (fermenter): 12.00 gal
Bottling Volume: 12.00 gal
Estimated OG: 1.052 SG
Estimated Color: 3.8 SRM
Estimated IBU: 41.9 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 80.0 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
18 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 85.7 %
2 lbs 8.0 oz Vienna Malt (3.5 SRM) Grain 2 11.9 %
8.0 oz Acid Malt (3.0 SRM) Grain 3 2.4 %
0.88 oz Magnum - 2012 [12.20 %] - Boil 60.0 min Hop 4 18.2 IBUs
2.00 oz Mandarina Bavaria [7.20 %] - Boil 20.0 Hop 5 14.8 IBUs
4.00 oz Mandarina Bavaria [7.20 %] - Steep/Whirl Hop 6 8.9 IBUs
1.0 pkg German Lager (White Labs #WLP830) [35.49 Yeast 7 -
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 21 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 32.00 qt of water at 158.2 F 149.0 F 75 min
Dunkel. Still young but fined with gelatin.
Yeah, that dunkel looks terrific.
Dark munich (best malz 10 L) for 80% of the grist, remainder was pils and Vienna. There was a dash of carafa in the sparge, maybe 1%.
(http://i195.photobucket.com/albums/z218/goschman/Mobile%20Uploads/2015-12/65CB59A9-DB59-4245-B2C8-20EEDAE57F45.jpg) (http://s195.photobucket.com/user/goschman/media/Mobile%20Uploads/2015-12/65CB59A9-DB59-4245-B2C8-20EEDAE57F45.jpg.html)
Golsch
Am I the only one who sees a kitten with click for photos on it?
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Am I the only one who sees a kitten with click for photos on it?
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on tapatalk yeah, on desktop no.
btw - i posted that recipe just FYI
(http://i195.photobucket.com/albums/z218/goschman/Mobile%20Uploads/2015-12/65CB59A9-DB59-4245-B2C8-20EEDAE57F45.jpg) (http://s195.photobucket.com/user/goschman/media/Mobile%20Uploads/2015-12/65CB59A9-DB59-4245-B2C8-20EEDAE57F45.jpg.html)Looks great.
Golsch
(http://i195.photobucket.com/albums/z218/goschman/Mobile%20Uploads/2015-12/65CB59A9-DB59-4245-B2C8-20EEDAE57F45.jpg) (http://s195.photobucket.com/user/goschman/media/Mobile%20Uploads/2015-12/65CB59A9-DB59-4245-B2C8-20EEDAE57F45.jpg.html)
Golsch
looks great..whats a Golsch? your version of Kolsch???I thought the same thing. Is it "Grolsch" or "Kolsch"? Looks great whatever it is. Cheers.
looks great..whats a Golsch? your version of Kolsch???I thought the same thing. Is it "Grolsch" or "Kolsch"? Looks great whatever it is. Cheers.looks great..whats a Golsch? your version of Kolsch???I thought the same thing. Is it "Grolsch" or "Kolsch"? Looks great whatever it is. Cheers.
Duh.. Golsch not Grolsch
First off, I must say, I love seeing all the varieties of glasses posted here along with the beer that fills them. I never though I'd get so excited over a beer glass. What an awesome forum to be in.
That said, I found a growler of a Doppelbock I brewed a few months back. What a lovely surprise. It didn't last long.
First off, I must say, I love seeing all the varieties of glasses posted here along with the beer that fills them. I never though I'd get so excited over a beer glass. What an awesome forum to be in.
That said, I found a growler of a Doppelbock I brewed a few months back. What a lovely surprise. It didn't last long.
you had me at Doppel....looks great.
Very nice, Deathlylost!
Here's my None More Black IPA. This is everything I love in a beer. Oh so good. Cascade, Chinook, and Simcoe for the hops. This is one of those beers where you his a grandslam and wouldn't change a thing about it.
(http://s15.postimg.org/kgvuukk7v/20151207_170840_LLS.jpg) (http://postimage.org/)
image uploader (http://postimage.org/)
Big fan of good black IPA....looks and sounds great.There are hardly any black IPAs available commercially anymore. That fad has come and gone. If I ever open a brewery, this will be my flagship beer, kind of like 21st Amendment made their Back in Black their flagship. That's a very good beer and, sadly, I can't get it here in Iowa.
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I love a good black IPA. My black IPA has that hop combo with the addition of Columbus and have also used cents and galaxy in it to.
Fat Heads makes a killer black IPA, Ken. I forget what it's called. Something head lol. I can't remember off the top of my head... Pun certainly intended.
I love a good black IPA. My black IPA has that hop combo with the addition of Columbus and have also used cents and galaxy in it to.
Fat Heads makes a killer black IPA, Ken. I forget what it's called. Something head lol. I can't remember off the top of my head... Pun certainly intended.
They made midnight moonlight black IPA......but it's gone. Nothing in their rotation anymore.
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IPA
(http://i661.photobucket.com/albums/uu338/pblatz/IPA.jpg)
N. German Pils:
(http://i661.photobucket.com/albums/uu338/pblatz/pils.jpg)
Vienna (took me a bit to get the camera out and the head fell - doh!)
(http://i661.photobucket.com/albums/uu338/pblatz/vienna.jpg)
I'm a terrible photographer but somebody else took a pic of one of my American Amber Lagers that came out real nice:
(http://i108.photobucket.com/albums/n4/mtbucket_2006/HartfordLager.jpg)
Woah.
I'm a terrible photographer but somebody else took a pic of one of my American Amber Lagers that came out real nice:
(http://i108.photobucket.com/albums/n4/mtbucket_2006/HartfordLager.jpg)
Woah.
Wow is right! That picture looks professional! Where is Sam Koch?
Wow!
Nice!!Nothing like biking home from work on a lovely early Spring day and having a Vienna lager.
Nice!!Nothing like biking home from work on a lovely early Spring day and having a Vienna lager.
Or just coming home having not biked on any given day for that matter!
Ya lazy asses! ;) Biking makes the beer taste soooo much better.
Ya lazy asses! ;) Biking makes the beer taste soooo much better.
I'm with you - nothing better than that first beer after a long run/bike/workout, etc.
Ya lazy asses! ;) Biking makes the beer taste soooo much better.
I'm with you - nothing better than that first beer after a long run/bike/workout, etc.
i work out in the mornings or lunchtime....i guess I could have a cold one then ::)
2 row and carastan? C15?AArgh! Why did I schedule meetings at 3:00 on a Friday? I should not be looking at pictures of beer when I can't go home.
That's all on you, man. Scheduling any meetings in the afternoon on a Friday is just cruel.2 row and carastan? C15?AArgh! Why did I schedule meetings at 3:00 on a Friday? I should not be looking at pictures of beer when I can't go home.
Totally! I usually don't schedule meetings on Monday or Friday because I like to take short notice long weekends. I'm sure there is a reason but I can't remember it. All good though, safely home drinking beer now.That's all on you, man. Scheduling any meetings in the afternoon on a Friday is just cruel.2 row and carastan? C15?AArgh! Why did I schedule meetings at 3:00 on a Friday? I should not be looking at pictures of beer when I can't go home.
That reminds me of my Vienna lager from last year. That beer was a grandslam as well.
(http://s14.postimg.org/4axhgc2qp/Vienna_lager.jpg) (http://postimage.org/)
photos upload (http://postimage.org/)
2 row and carastan? C15?91% avangard pale ale malt
Signature Ale...
(http://oi58.tinypic.com/sy1p8m.jpg)
Actually no, this was probably in the last gallon or two of the keg.That reminds me of my Vienna lager from last year. That beer was a grandslam as well.
(http://s14.postimg.org/4axhgc2qp/Vienna_lager.jpg) (http://postimage.org/)
photos upload (http://postimage.org/)
That looks incredible. Gelatin?
Looks good. It may well come into its own in a week or two, when the Citra chills out a bit. I've used Equinox solo in APA and AIPA, and with citrusy and piney hops like Centennial and Columbus. I've kind of veered away from more than one fruity hop in a beer lately.
Looks good. It may well come into its own in a week or two, when the Citra chills out a bit. I've used Equinox solo in APA and AIPA, and with citrusy and piney hops like Centennial and Columbus. I've kind of veered away from more than one fruity hop in a beer lately.
I've been digging Citra lately. I think Galaxy or cents would have been better with the Citra and Amarillo. Or simcoe or Columbus with the Equinox and Amarillo. I'm still trying to figure Equinox out. I like it, but it almost tastes differently every day. Kinda mosaic-esque, only I like it. ;) This beer tastes more citrusy yesterday. Today it's more resinous.
Looks good. It may well come into its own in a week or two, when the Citra chills out a bit. I've used Equinox solo in APA and AIPA, and with citrusy and piney hops like Centennial and Columbus. I've kind of veered away from more than one fruity hop in a beer lately.
I've been digging Citra lately. I think Galaxy or cents would have been better with the Citra and Amarillo. Or simcoe or Columbus with the Equinox and Amarillo. I'm still trying to figure Equinox out. I like it, but it almost tastes differently every day. Kinda mosaic-esque, only I like it. ;) This beer tastes more citrusy yesterday. Today it's more resinous.
That looks fun! Excellent contrasting head and body.Thanks! Super tasty on a chilly day
Foam is excellent on that, Gary. Looks great !Thanks John, took a long time to figure that part of the recipe out!
The protein rested, Hochkurz stepped, pre-boil acidified, high krausen pitched, Marshall/Kai/Narziss fermented Helles Exportbier.Jim, what was your procedure for the high krausen pitch? Fresh vial into 1qt starter, shaken to hell and back, and pitched the next day at below 50F? I'm a'scurrd to try that method with a laaaaaguh.
This and a similar Munich Helles got shipped today to the 3 Wisemen for feedback. Looking forward to that.
(http://images.tapatalk-cdn.com/15/12/15/81e20bff0726b9a4f756752ad9935ef4.jpg)
Oh you guys are drinking tonight too? :)I love your custom glassware, Amanda!
(http://images.tapatalk-cdn.com/15/12/15/e94fec92e64e2fa749e95d6ca4406da8.jpg)
A saison dosed with dregs from a 5 year vertical of Boulevard's Saison-Brett, our "KCBM Board Brew" of 2015. :) What a great brew day that was.
I can my starter wort, so I always have it ready. On the night before lager day I place the jar/s of canned wort in my fermentation chamber to get them to 52F. Morning of brew day I make my starters, 2 1L per batch with lagers. They are oxygenated not shaken not stirred. In 12 hours they are well into log phase and resching high krausen. The whole shebang goes in, yup 2 liters! No concernThe protein rested, Hochkurz stepped, pre-boil acidified, high krausen pitched, Marshall/Kai/Narziss fermented Helles Exportbier.Jim, what was your procedure for the high krausen pitch? Fresh vial into 1qt starter, shaken to hell and back, and pitched the next day at below 50F? I'm a'scurrd to try that method with a laaaaaguh.
This and a similar Munich Helles got shipped today to the 3 Wisemen for feedback. Looking forward to that.
(http://images.tapatalk-cdn.com/15/12/15/81e20bff0726b9a4f756752ad9935ef4.jpg)
Very nice looking beer, by the way. How do you feel it stacks up against what you recall having German beers on tap (if you've had them, that is)?
I can my starter wort, so I always have it ready. On the night before lager day I place the jar/s of canned wort in my fermentation chamber to get them to 52F. Morning of brew day I make my starters, 2 1L per batch with lagers. They are oxygenated not shaken not stirred. In 12 hours they are well into log phase and resching high krausen. The whole shebang goes in, yup 2 liters! No concern
Thanks, Jim. I'm still a bit nervous to try that with lagers and that's what I mostly brew. It's hard to change up a process when you like the results. All I do is step up starters for the first pitch from a new crop, then subsequent generations are repitches from slurry.I had my doubts and flavor carryover concerns, but I wouldn't do it any other way now. In fact if I had slurry to pitch from I would still only use a 100ml of thin slurry and do a high krausen starter.
Looks great. What's your impression so far, in general and dropping pH in kettle vs just mashing at low pH for your lagers ? Hoping to brew mine soon.
Looks great. What's your impression so far, in general and dropping pH in kettle vs just mashing at low pH for your lagers ? Hoping to brew mine soon.
so same as my pils, the mash 5.45-5.5 PH and drop to around 5.1 works well. this beer is just settling in, and my comments about water profile of yellow full a little different now. I still think i will go back to balanced, however its nice with the kolsch malt in there.
Ken - also, did you lower with lactic? If so, any flavor impact? I was debating using phosphoric to be safe.
Ken - also, did you lower with lactic? If so, any flavor impact? I was debating using phosphoric to be safe.
Pretty sure it was 3- 4ml lactic- no issues at less than .5ml per lb. grist.
Ken - also, did you lower with lactic? If so, any flavor impact? I was debating using phosphoric to be safe.
Pretty sure it was 3- 4ml lactic- no issues at less than .5ml per lb. grist.
I must've micalc'd. I calculated ~ 8 ml for 5 gals. I did see the .5ml limit. Better recheck my figures. Anyway, thanks !
Ken - also, did you lower with lactic? If so, any flavor impact? I was debating using phosphoric to be safe.
Pretty sure it was 3- 4ml lactic- no issues at less than .5ml per lb. grist.
I must've micalc'd. I calculated ~ 8 ml for 5 gals. I did see the .5ml limit. Better recheck my figures. Anyway, thanks !
Don't have access right now- but just put salts into mash water to get my 5.4-5.5ph then lactic in kettle.
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Yeah no problem. I haven't found using brunwater to be able to figure out adding acid directly to kettle works. For mash...no problem. So when I want to keep lactic to minimal, I throw all salts on mash strike water .then use 1ml at time in kettle.So far I have had good luck using the average of Kai's figure for adjusting with lactic 88% at .175ml per pound of grain bill per .1 of ph drop needed. So in a ten pound grain bill that needs to be dropped from 5.5 to 5, it would be 10x.175=1.75x5=8.75ml if you stick with .5ml per pound max thats 5ml obviously, so you could start by trying 5ml and see where it gets you. Then decide if that's close enough. Or switch to sulphoric 10% which requires about 1.75 per pound grain bill...
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Yeah no problem. I haven't found using brunwater to be able to figure out adding acid directly to kettle works. For mash...no problem. So when I want to keep lactic to minimal, I throw all salts on mash strike water .then use 1ml at time in kettle.So far I have had good luck using the average of Kai's figure for adjusting with lactic 88% at .175ml per pound of grain bill per .1 of ph drop needed. So in a ten pound grain bill that needs to be dropped from 5.5 to 5, it would be 10x.175=1.75x5=8.75ml if you stick with .5ml per pound max thats 5ml obviously, so you could start by trying 5ml and see where it gets you. Then decide if that's close enough. Or switch to sulphoric 10% which requires about 1.75 per pound grain bill...
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Not weird, I'm the same - I'm a glass collector like you. That's a good point about not having the buffering capacity of the grain. Those mash calcs might not transfer very accurately to boil adjustment.
Please dont tell my wort that... lol. Ive done it all the way out to finished beer. It works. I was amazed at first but when you think about it, its about whats in the wort not the physical grain itself. The buffering we are working with is in the liquid.Yeah no problem. I haven't found using brunwater to be able to figure out adding acid directly to kettle works. For mash...no problem. So when I want to keep lactic to minimal, I throw all salts on mash strike water .then use 1ml at time in kettle.So far I have had good luck using the average of Kai's figure for adjusting with lactic 88% at .175ml per pound of grain bill per .1 of ph drop needed. So in a ten pound grain bill that needs to be dropped from 5.5 to 5, it would be 10x.175=1.75x5=8.75ml if you stick with .5ml per pound max thats 5ml obviously, so you could start by trying 5ml and see where it gets you. Then decide if that's close enough. Or switch to sulphoric 10% which requires about 1.75 per pound grain bill...
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but i think this only works in the mash. in the kettle its not the same buffering that occurs with the grain.
Please dont tell my wort that... lol. Ive done it all the way out to finished beer. It works. I was amazed at first but when you think about it, its about whats in the wort not the physical grain itself. The buffering we are working with is in the liquid.Yeah no problem. I haven't found using brunwater to be able to figure out adding acid directly to kettle works. For mash...no problem. So when I want to keep lactic to minimal, I throw all salts on mash strike water .then use 1ml at time in kettle.So far I have had good luck using the average of Kai's figure for adjusting with lactic 88% at .175ml per pound of grain bill per .1 of ph drop needed. So in a ten pound grain bill that needs to be dropped from 5.5 to 5, it would be 10x.175=1.75x5=8.75ml if you stick with .5ml per pound max thats 5ml obviously, so you could start by trying 5ml and see where it gets you. Then decide if that's close enough. Or switch to sulphoric 10% which requires about 1.75 per pound grain bill...
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but i think this only works in the mash. in the kettle its not the same buffering that occurs with the grain.
Thats a good thing. Better than needing more.Please dont tell my wort that... lol. Ive done it all the way out to finished beer. It works. I was amazed at first but when you think about it, its about whats in the wort not the physical grain itself. The buffering we are working with is in the liquid.Yeah no problem. I haven't found using brunwater to be able to figure out adding acid directly to kettle works. For mash...no problem. So when I want to keep lactic to minimal, I throw all salts on mash strike water .then use 1ml at time in kettle.So far I have had good luck using the average of Kai's figure for adjusting with lactic 88% at .175ml per pound of grain bill per .1 of ph drop needed. So in a ten pound grain bill that needs to be dropped from 5.5 to 5, it would be 10x.175=1.75x5=8.75ml if you stick with .5ml per pound max thats 5ml obviously, so you could start by trying 5ml and see where it gets you. Then decide if that's close enough. Or switch to sulphoric 10% which requires about 1.75 per pound grain bill...
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but i think this only works in the mash. in the kettle its not the same buffering that occurs with the grain.
So I'm going to say no, it's not the same. I haven't been able to replicate predicted ph drop in bru'nwater for mash vs.whats happening in wort. It's taking less latic to drop wort ph vs ph in mash.
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Thats a good thing. Better than needing more.Please dont tell my wort that... lol. Ive done it all the way out to finished beer. It works. I was amazed at first but when you think about it, its about whats in the wort not the physical grain itself. The buffering we are working with is in the liquid.Yeah no problem. I haven't found using brunwater to be able to figure out adding acid directly to kettle works. For mash...no problem. So when I want to keep lactic to minimal, I throw all salts on mash strike water .then use 1ml at time in kettle.So far I have had good luck using the average of Kai's figure for adjusting with lactic 88% at .175ml per pound of grain bill per .1 of ph drop needed. So in a ten pound grain bill that needs to be dropped from 5.5 to 5, it would be 10x.175=1.75x5=8.75ml if you stick with .5ml per pound max thats 5ml obviously, so you could start by trying 5ml and see where it gets you. Then decide if that's close enough. Or switch to sulphoric 10% which requires about 1.75 per pound grain bill...
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but i think this only works in the mash. in the kettle its not the same buffering that occurs with the grain.
So I'm going to say no, it's not the same. I haven't been able to replicate predicted ph drop in bru'nwater for mash vs.whats happening in wort. It's taking less latic to drop wort ph vs ph in mash.
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My figures are just a middle average of Kai's figures. When I say .175 he is saying .125-.210ml per pound. He also isnt saying its a carry through necessarily. His figures are for the mash. I was trying to find figures that would work for final beer adjustment, and Kai's numbers are about all that's out there. I found that there must be some connection because they work for me as a ballpark estimate. As always, YMMV
Out of curiosity, how much grain was in your batch? And how much lactic did it take for how much ph drop?
Crazy. No clue how we could be seeing so much differenceKen is using 100% RO. Aren't you using your tap?
Yup.IME using both RO and my tap, I use a LOT more acid in my tap water than I ever needed in RO. In fact I'd almost always overshoot my pH using RO and go too low, using about a third as much acid. Granted this was always in the mash, but it made a big difference (for me) there.
But assuming our wort composition was relatively similar at the end of the mash... would my water still have that much buffering? More than the grain has? That can't be it, doesnt seem like. Maybe a little but not 3 times as much.
probably not that far off.my RO water is more acidic (carbonic acid) and brunwater says PH 5.6, I will get around 5.4 without any acid addition. so while you are adding acid up front in mash to get 5.4-5.5, I'm not needing that.Agreed. I'd like to have some kind of formula for dropping the pH in the kettle with 85% Phosphoric acid. I acidify the mash with it to 5.3-5.5 range, depending on style, but would like to also drop it in the kettle. I still refuse to buy a pH meter.
we need a new thread for this- gumming up this thread Pics of Recent Beers.
My very young and fresh wit.Great looking beer and glass. Dig the gold wheat.
(http://images.tapatalk-cdn.com/15/12/17/520497092b201eeda82c5296a036e9d2.jpg)
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My very young and fresh wit.Great looking beer and glass. Dig the gold wheat.
(http://images.tapatalk-cdn.com/15/12/17/520497092b201eeda82c5296a036e9d2.jpg)
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Made the Kolsch and split with Giga Yeast 021 and WLP029. I'm really liking the 021, the 029 just OK.
Dortmunder that's a little too Munich-y. Has 22% Munich 8L in it...probably cut back a little next time. Still quite tasty though. Sadly, it does not have "it".
(http://s27.postimg.org/kvjgxtnmr/20151214_195621.jpg) (http://postimage.org/)
(http://postimage.org/)
My first attempt at a Munich Dunkel and first lager.
(https://lh3.googleusercontent.com/OtRUU9_wBU18v_xiKlFeAU_bOXyVisln7ZlnU8xZqPnPOidLpu5KglV5T1L6vBdN8oCNN_fUxszn=w219-h389-no)
Nice work. How do you feel it tastes for your first lager? My first was okay, but I definitely didn't brew it as well as I do nowadays.
EDIT: That's funny, Ken asked the same question about taste. :)
Another shot of my "Dortmunder", that, personally, I think is a bit too malty for the style.
Thanks! Great brewery tour. New Glarus is one of my favorite US breweries.Another shot of my "Dortmunder", that, personally, I think is a bit too malty for the style.
Sweet glass!
Here's my take on a German Alt I tapped yesterday
My first Dunkel in 16+ years of brewing. Absolutely delicious... click to enlarge.
(http://oi67.tinypic.com/154aj55.jpg)
My first Dunkel in 16+ years of brewing. Absolutely delicious... click to enlarge.
(http://oi67.tinypic.com/154aj55.jpg)
I need a "click to drink" button. That looks delicious.
My first Dunkel in 16+ years of brewing. Absolutely delicious... click to enlarge.
(http://oi67.tinypic.com/154aj55.jpg)
I need a "click to drink" button. That looks delicious.
(http://images.tapatalk-cdn.com/15/12/24/72420ca9c70d62c6378b2c1f8bf3bf0e.jpg)
Christmas Saison with wlp565
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I split the batch with 565, GY018, and 530. The GY018 is really good too. It is right there with the 565. I'm having a hard time deciding which one I like better.
My first Dunkel in 16+ years of brewing. Absolutely delicious... click to enlarge.
(http://oi67.tinypic.com/154aj55.jpg)
I need a "click to drink" button. That looks delicious.
I second that. I love dunkels. That looks amazing.
Awesome, Ken. Looks like you nailed it !
Awesome, Ken. Looks like you nailed it !
Even a monkey can follow directions
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Awesome, Ken. Looks like you nailed it !
Even a monkey can follow directions
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I've had your beers. You're an excellent ape. ;)
Stroke those egos, fellas! ;) Beers look great!
This is the last pour of my black IPA. So f*cking good. And I RARELY say that about my own beers, sadly.
(http://s14.postimg.org/wn2sik2q9/20160105_175008_LLS.jpg) (http://postimage.org/)
free image host (http://postimage.org/)
This is Hoosierbrew ( Jon's) cream ale recipe. Absolutely fantastic and everyone loved it over the holidays.
(http://images.tapatalk-cdn.com/16/01/05/eea33863fcb873c39c9b0246a5232760.jpg)
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(https://uploads.tapatalk-cdn.com/20160102/3e53c7891a798e5ddf43b4b074f173bc.jpg)
My Amber and Oatmeal Stout
I Cold Crash![]()
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(https://uploads.tapatalk-cdn.com/20160102/3e53c7891a798e5ddf43b4b074f173bc.jpg)
My Amber and Oatmeal Stout
I Cold Crash![]()
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If that is a cell phone pic, mad props...that's a nice shot.
Stroke those egos, fellas! ;) Beers look great!
This is the last pour of my black IPA. So f*cking good. And I RARELY say that about my own beers, sadly.
(http://s14.postimg.org/wn2sik2q9/20160105_175008_LLS.jpg) (http://postimage.org/)
free image host (http://postimage.org/)
Love black IPA....and got to love a beer that defies gravity
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Absolutely, Ken. None More Black is basically 70% 2-row, 24% Munich I, and 6% debittered black malt. And this particular batch was even with 838 fermented at 55F.
Granted, that'd be a pretty malty schwarzbier, but it'd be good still. Monschoff's schwarz tastes like it has a lot of munich I think.
That sounds pretty nice. Makes me want a schwarzbier now as well.Absolutely, Ken. None More Black is basically 70% 2-row, 24% Munich I, and 6% debittered black malt. And this particular batch was even with 838 fermented at 55F.
Granted, that'd be a pretty malty schwarzbier, but it'd be good still. Monschoff's schwarz tastes like it has a lot of munich I think.
The Schwarzbier I just did was 55% light Munich 6-7lovi, 37% pils,and rest carafa II, midnight wheat,and caramunich.
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Absolutely, Ken. None More Black is basically 70% 2-row, 24% Munich I, and 6% debittered black malt. And this particular batch was even with 838 fermented at 55F.
Granted, that'd be a pretty malty schwarzbier, but it'd be good still. Monschoff's schwarz tastes like it has a lot of munich I think.
The Schwarzbier I just did was 55% light Munich 6-7lovi, 37% pils,and rest carafa II, midnight wheat,and caramunich.
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Absolutely, Ken. None More Black is basically 70% 2-row, 24% Munich I, and 6% debittered black malt. And this particular batch was even with 838 fermented at 55F.
Granted, that'd be a pretty malty schwarzbier, but it'd be good still. Monschoff's schwarz tastes like it has a lot of munich I think.
The Schwarzbier I just did was 55% light Munich 6-7lovi, 37% pils,and rest carafa II, midnight wheat,and caramunich.
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Thats more of an american swarz, as the German variants would never put wheat in a lager, and are basically pils and carafaIII to get to color.
True, but there's NO WAY that Monschoff is just pilsner and carafa III.Absolutely, Ken. None More Black is basically 70% 2-row, 24% Munich I, and 6% debittered black malt. And this particular batch was even with 838 fermented at 55F.
Granted, that'd be a pretty malty schwarzbier, but it'd be good still. Monschoff's schwarz tastes like it has a lot of munich I think.
The Schwarzbier I just did was 55% light Munich 6-7lovi, 37% pils,and rest carafa II, midnight wheat,and caramunich.
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Thats more of an american swarz, as the German variants would never put wheat in a lager, and are basically pils and carafaIII to get to color.
True, but there's NO WAY that Monschoff is just pilsner and carafa III.Absolutely, Ken. None More Black is basically 70% 2-row, 24% Munich I, and 6% debittered black malt. And this particular batch was even with 838 fermented at 55F.
Granted, that'd be a pretty malty schwarzbier, but it'd be good still. Monschoff's schwarz tastes like it has a lot of munich I think.
The Schwarzbier I just did was 55% light Munich 6-7lovi, 37% pils,and rest carafa II, midnight wheat,and caramunich.
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Thats more of an american swarz, as the German variants would never put wheat in a lager, and are basically pils and carafaIII to get to color.
Yes, I'd be VERY surprised if it didn't ;)True, but there's NO WAY that Monschoff is just pilsner and carafa III.Absolutely, Ken. None More Black is basically 70% 2-row, 24% Munich I, and 6% debittered black malt. And this particular batch was even with 838 fermented at 55F.
Granted, that'd be a pretty malty schwarzbier, but it'd be good still. Monschoff's schwarz tastes like it has a lot of munich I think.
The Schwarzbier I just did was 55% light Munich 6-7lovi, 37% pils,and rest carafa II, midnight wheat,and caramunich.
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Thats more of an american swarz, as the German variants would never put wheat in a lager, and are basically pils and carafaIII to get to color.
You'd be surprised.
(https://uploads.tapatalk-cdn.com/20160102/3e53c7891a798e5ddf43b4b074f173bc.jpg)
My Amber and Oatmeal Stout
I Cold Crash![]()
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(https://uploads.tapatalk-cdn.com/20160102/3e53c7891a798e5ddf43b4b074f173bc.jpg)
My Amber and Oatmeal Stout
I Cold Crash![]()
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That's a lovely shade of amber.
Yes, I'd be VERY surprised if it didn't ;)True, but there's NO WAY that Monschoff is just pilsner and carafa III.Absolutely, Ken. None More Black is basically 70% 2-row, 24% Munich I, and 6% debittered black malt. And this particular batch was even with 838 fermented at 55F.
Granted, that'd be a pretty malty schwarzbier, but it'd be good still. Monschoff's schwarz tastes like it has a lot of munich I think.
The Schwarzbier I just did was 55% light Munich 6-7lovi, 37% pils,and rest carafa II, midnight wheat,and caramunich.
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Thats more of an american swarz, as the German variants would never put wheat in a lager, and are basically pils and carafaIII to get to color.
You'd be surprised.
Yes, I'd be VERY surprised if it didn't ;)True, but there's NO WAY that Monschoff is just pilsner and carafa III.Absolutely, Ken. None More Black is basically 70% 2-row, 24% Munich I, and 6% debittered black malt. And this particular batch was even with 838 fermented at 55F.
Granted, that'd be a pretty malty schwarzbier, but it'd be good still. Monschoff's schwarz tastes like it has a lot of munich I think.
The Schwarzbier I just did was 55% light Munich 6-7lovi, 37% pils,and rest carafa II, midnight wheat,and caramunich.
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Thats more of an american swarz, as the German variants would never put wheat in a lager, and are basically pils and carafaIII to get to color.
You'd be surprised.
and you may be surprised how authentic and how good this schwarzbier tastes.....very dry, and the carafa II and midnight wheat provide great color, without any harsh roast or bitterness and no indication of wheat. the light munich is really nice with the pils grist. 28Ibu is how i brew it and its spot on IMO.
Thanks.
No Decoctions, I step mash.
Brewer: The Beerery
Asst Brewer:
Style: Oktoberfest/Marzen
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Boil Size: 8.26 gal
Post Boil Volume: 6.76 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 6.00 gal
Estimated OG: 1.053 SG
Estimated Color: 7.8 SRM
Estimated IBU: 25.0 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 70.4 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8 lbs 10.5 oz Vienna Malt (3.5 SRM) Grain 1 64.0 %
3 lbs 3.9 oz Munich Malt (Hoepfner) (9.0 SRM) Grain 2 24.0 %
1 lbs 1.3 oz Chit malt (1.7 SRM) Grain 3 8.0 %
8.7 oz Melanoidin (20.0 SRM) Grain 4 4.0 %
0.65 oz Hallertau Magnum [12.20 %] - Boil 60.0 m Hop 5 25.0 IBUs
2.0 pkg German Lager (White Labs #WLP830) Yeast 6 -
Mash Schedule: Schells
Total Grain Weight: 13 lbs 8.5 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 10.38 gal of water at 152.0 F 145.0 F 30 min
Saccharification Heat to 158.0 F over 10 min 158.0 F 30 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Prost!
That's a beauty, Gary. Looks great !Thanks Jon, help on this forum got it where I wanted it! Another testimant to this great place
Isn't the Giga 021 more similar to 2565 than 029 (in other words, has kolsch character) ? And how hard is it to clear ? BTW, nice looking beer.
Isn't the Giga 021 more similar to 2565 than 029 (in other words, has kolsch character) ? And how hard is it to clear ? BTW, nice looking beer.
Yes it is, and flavor is way better than 029 IMO. I pulled this 750ml off the keg before I added gelatin on Friday night. It is similar to 2565 in that it keeps a bit of haze. Taste is similar to the 2565 smoothness and wine like flavor. I turned it down in primary to 35 for 2 weeks before I kegged. We will see early this week how bright it is after the gelatin.
It looks pretty bright pregelatin.Isn't the Giga 021 more similar to 2565 than 029 (in other words, has kolsch character) ? And how hard is it to clear ? BTW, nice looking beer.
Yes it is, and flavor is way better than 029 IMO. I pulled this 750ml off the keg before I added gelatin on Friday night. It is similar to 2565 in that it keeps a bit of haze. Taste is similar to the 2565 smoothness and wine like flavor. I turned it down in primary to 35 for 2 weeks before I kegged. We will see early this week how bright it is after the gelatin.
(http://i1306.photobucket.com/albums/s564/Frank_Mader/Mobile%20Uploads/image_zpsyr3nnfk7.jpeg)
This is a Barleywine that I brewed last February. It was tapped right after Thanksgiving. It's finally clearing up since its been chilled.
(http://i1306.photobucket.com/albums/s564/Frank_Mader/Mobile%20Uploads/image_zpsyr3nnfk7.jpeg)Lookin' good! I just had a vertical tasting of my 4, 3, 2, and 1 year Barleywines at a club brew day. Most people liked the 4 year old version.
This is a Barleywine that I brewed last February. It was tapped right after Thanksgiving. It's finally clearing up since its been chilled.
(http://i1306.photobucket.com/albums/s564/Frank_Mader/Mobile%20Uploads/image_zpsyr3nnfk7.jpeg)
This is a Barleywine that I brewed last February. It was tapped right after Thanksgiving. It's finally clearing up since its been chilled.
Looks awesome. I'm pretty sure that's good at a year old.
A style I've never brewed. A style I never buy really. Looks good, I just had a 6 year old Denny BVIP.
I know some say they have issues with wlp029 clearing, but in less than a week actually of cold conditioning and gelatin as it carbed, looks pretty good.
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I know some say they have issues with wlp029 clearing, but in less than a week actually of cold conditioning and gelatin as it carbed, looks pretty good.
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If people are having problems with 029 clearing, they have other things going on. 029 clears out and leaves a beautifully bright beer every time I've used it. I really like that yeast in the right style. Your beer made me want to lick the screen.
I know some say they have issues with wlp029 clearing, but in less than a week actually of cold conditioning and gelatin as it carbed, looks pretty good.
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If people are having problems with 029 clearing, they have other things going on. 029 clears out and leaves a beautifully bright beer every time I've used it. I really like that yeast in the right style. Your beer made me want to lick the screen.
Yeah, 2565 is the slow one to clear for me. Worth the effort for kolsch though IMO.
I know some say they have issues with wlp029 clearing, but in less than a week actually of cold conditioning and gelatin as it carbed, looks pretty good.
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If people are having problems with 029 clearing, they have other things going on. 029 clears out and leaves a beautifully bright beer every time I've used it. I really like that yeast in the right style. Your beer made me want to lick the screen.
Yeah, 2565 is the slow one to clear for me. Worth the effort for kolsch though IMO.
is that the wyeast equivialnt? do you find it to be different the 029?
(http://uploads.tapatalk-cdn.com/20160116/f1f9997c3a39cf49f1c9bafe709e48a0.jpg)
Giga 021 Kolsch after gelatin. Results amaze me with this. Gelatine made me a believer.
(http://uploads.tapatalk-cdn.com/20160116/f1f9997c3a39cf49f1c9bafe709e48a0.jpg)
Giga 021 Kolsch after gelatin. Results amaze me with this. Gelatine made me a believer.
Dude, that's a beautiful beer. I really need to try that strain, as a 2565 guy. Cleared out nicely.
Nice bitter- what was your hop(s)?I used 20 IBU's Fuggles at 60 and 10 IBU's Brewers Gold at 10. The hops flavor is subtle. The bitterness is nice. Fuggles makes for a mild bitterness.
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(http://uploads.tapatalk-cdn.com/20160120/b3811b5b09edb961df84194f1f2b44fd.jpg)Looks great. I turned my head sideways
My SN Celebration clone, crystal clear, no gelatin and really tasty!
Edit: took the pic vertically, not sure why the app spotted it sideways...defies all gravity:)
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(http://uploads.tapatalk-cdn.com/20160116/f1f9997c3a39cf49f1c9bafe709e48a0.jpg)
Giga 021 Kolsch after gelatin. Results amaze me with this. Gelatine made me a believer.
Dude, that's a beautiful beer. I really need to try that strain, as a 2565 guy. Cleared out nicely.
Pretty beer, man. Like the glass, too.
Pretty beer, man. Like the glass, too.
its great....even with that damn 2% midnight wheat ::)
That looks good, Frank. Really satisfying beer this time of year. My American stout just kicked and I miss it already.
another Kolsch
(http://i65.tinypic.com/2poe8uf.jpg)
Nifty glass. How'd you make it?
(http://uploads.tapatalk-cdn.com/20160116/f1f9997c3a39cf49f1c9bafe709e48a0.jpg)
Giga 021 Kolsch after gelatin. Results amaze me with this. Gelatine made me a believer.
Dude, that's a beautiful beer. I really need to try that strain, as a 2565 guy. Cleared out nicely.
Crazy dark for a Kolsch. Have problems with oxidation?
My zum uerige alt. Very pleased with this beer. My first step and there's something very German going on here.Beauty.
(http://uploads.tapatalk-cdn.com/20160124/d829548097c4c0d1cb6eee1d1ff2cd0b.jpg)
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Here's that pound-able mead I mentioned in another thread, aptly named "Pound It!"
Shot from above to capture the color of it with my cell phone. It's a riff on Curt Stock's triple berry hydromel. When you balance a 1.050 OG must with just enough berries, carbonation, sweetness, acid, and tannin... well Mr. Stock really had it figured out. This s**t is legit. I can't stop drinking it.
(http://i.imgur.com/ua73RMN.jpg)
My zum uerige alt. Very pleased with this beer. My first step and there's something very German going on here.
(http://uploads.tapatalk-cdn.com/20160124/d829548097c4c0d1cb6eee1d1ff2cd0b.jpg)
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Looks good. Nice foam.Hoosierbrew,
My Black Tree Porter No 1
Oh yea babey.. Lol
(http://uploads.tapatalk-cdn.com/20160126/f573017ab4ca8ca1ae5f9c791402f0c4.jpg)
And here
Black butte on left mine is on right
(http://uploads.tapatalk-cdn.com/20160126/7847f54f54ead027f3dec6e1bf959ecf.jpg)
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That's what she said..lolMy Black Tree Porter No 1
Oh yea babey.. Lol
(http://uploads.tapatalk-cdn.com/20160126/f573017ab4ca8ca1ae5f9c791402f0c4.jpg)
And here
Black butte on left mine is on right
(http://uploads.tapatalk-cdn.com/20160126/7847f54f54ead027f3dec6e1bf959ecf.jpg)
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Nice beers. You have enormous hands.
Awesome looking beer and the perspective seems to make you an exceptionally tall individual!
Awesome looking beer and the perspective seems to make you an exceptionally tall individual!
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HD BEER....might be new trend!You can watch the Super Bowl through that one!
(http://uploads.tapatalk-cdn.com/20160126/cf38f1a37a8911ee514b7b45276ab8da.jpg)
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Gives beer glasses entirely new meaning!HD BEER....might be new trend!You can watch the Super Bowl through that one!
(http://uploads.tapatalk-cdn.com/20160126/cf38f1a37a8911ee514b7b45276ab8da.jpg)
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Awesome looking beer and the perspective seems to make you an exceptionally tall individual!
'Goliath Pils' ;D Looks great, Ken.
That's actually my kristallweizen.
That's actually my kristallweizen.
Wow, that is very 'kristall'.
That's actually my kristallweizen.
Wow, that is very 'kristall'.
Wyeast 3333. Highly recommend trying it.
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That's actually my kristallweizen.
Wow, that is very 'kristall'.
Wyeast 3333. Highly recommend trying it.
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That's actually my kristallweizen.
Wow, that is very 'kristall'.
Wyeast 3333. Highly recommend trying it.
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Never used that one before. May give it a shot sometime. I'm a 3068 lover but it wouldn't be the go to for kritallweizen.
That's funny! I'm that tall as well!Awesome looking beer and the perspective seems to make you an exceptionally tall individual!
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Ha! Well I'm 6'4"... Not a giant.
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Looks a bit flat, eh?Beersk,
its his first batch (reading another thread). learning about carbonation times, etc......he'll get there!Wort-H.O.G,
its his first batch (reading another thread). learning about carbonation times, etc......he'll get there!
Yeah, carahell is nice stuff. Gonna use some in a helles and BoPils soon.
Just tapped my 2nd batch of fall 2015 apple cherry sparkling cider. Good stuff!Nice pic. Color makes it look tasty.
(http://uploads.tapatalk-cdn.com/20160130/4f98fe0ce4f96b7fdce6574da065a3cb.jpg)
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My wife and I really like the tart cherry mixed in. I ferment it dry and the back sweeten so it's like a blanc de noir champagne.Just tapped my 2nd batch of fall 2015 apple cherry sparkling cider. Good stuff!Nice pic. Color makes it look tasty.
(http://uploads.tapatalk-cdn.com/20160130/4f98fe0ce4f96b7fdce6574da065a3cb.jpg)
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Just tapped my 2nd batch of fall 2015 apple cherry sparkling cider. Good stuff!
(http://uploads.tapatalk-cdn.com/20160130/4f98fe0ce4f96b7fdce6574da065a3cb.jpg)
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Yeah, looks nice, Ken. Enjoying a cider of my own tonight. My wife is super thrilled with it.Thanks. None of you old timers on this forum post pics.... Come on now celebrate your victories and post some pics!
Yeah, looks nice, Ken. Enjoying a cider of my own tonight. My wife is super thrilled with it.Thanks. None of you old timers on this forum post pics.... Come on now celebrate your victories and post some pics!
(http://i991.photobucket.com/albums/af35/jahughey/20160130_195955-1_zpsxulzchca.jpg)
This is such a good cider. Clearer than it looks - the condensation is in the way. It's acidic and slightly sweet, with a nice tannin base. Think a slightly sweet Granny Smith.
Edit - Totally crushable.
Just tapped my 2nd batch of fall 2015 apple cherry sparkling cider. Good stuff!
(http://uploads.tapatalk-cdn.com/20160130/4f98fe0ce4f96b7fdce6574da065a3cb.jpg)
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My Tropical Sour.
(http://i324.photobucket.com/albums/k337/dannyjed/DSC01780.jpg) (http://s324.photobucket.com/user/dannyjed/media/DSC01780.jpg.html)
Thanks, I really like this one. A year old Pale Sour with various critters (ECY Bug County 2014 and multiple bottle dregs) then it sat on over 6 lbs of fruit (pineapple, mango, papaya, and strawberry) for 2 months. I tried to recreate a beer from over a year ago and I think I nailed it.My Tropical Sour.
(http://i324.photobucket.com/albums/k337/dannyjed/DSC01780.jpg) (http://s324.photobucket.com/user/dannyjed/media/DSC01780.jpg.html)
Bet it's tasty !
Awesome! Looking forward to what you think. My lhbs had to order my carahell and when I picked it up he said, you know it's just crystal 10, right? Having not tasted it yet I said who knows, might be. Still haven't tasted it but by aroma when brewing... no, it ain't just crystal 10Yeah, carahell is nice stuff. Gonna use some in a helles and BoPils soon.
Got some going into Jim's Helles Exportbier recipe coming up next. Thanks again man for sharing!
Just picked up some carahell for a maibock. I'll give it a run on Sunday.
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Just picked up some carahell for a maibock. I'll give it a run on Sunday.
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8-9% is nice. Doing one also this weekend.
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Just picked up some carahell for a maibock. I'll give it a run on Sunday.
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8-9% is nice. Doing one also this weekend.
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Wow I was thinking 5% tops - will have to rethink that I guess - you have a lot more experience with it than I.
I did really well with a golden bock modeled after Glissade a few years ago. I think I will have to resurrect that with German Lager X.
yeah - I used a lot more in that marzen I pictured above - i'll have to check how much but I think it was pretty close to what you posted above. .
I just worry with maibock/golden bock of maintaining the dry finish.
All this talk about carared and carahell. I need to get my LHBS to carry them....
All this talk about carared and carahell. I need to get my LHBS to carry them....
my LHBS don't either. i order 10# of each and that lasts awhile
Awesome! Looking forward to what you think. My lhbs had to order my carahell and when I picked it up he said, you know it's just crystal 10, right? Having not tasted it yet I said who knows, might be. Still haven't tasted it but by aroma when brewing... no, it ain't just crystal 10Yeah, carahell is nice stuff. Gonna use some in a helles and BoPils soon.
Got some going into Jim's Helles Exportbier recipe coming up next. Thanks again man for sharing!
It most definitely is not your traditional crystal 10.
It most definitely is not your traditional crystal 10.
For sure. Way more character.
My unfined all Vienna and mandarina IPA. Enjoying the freshness of this newborn.
(http://uploads.tapatalk-cdn.com/20160208/609c41791297b9ad1e0b0af59939bf57.jpg)
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My unfined all Vienna and mandarina IPA. Enjoying the freshness of this newborn.
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How do you like all Vienna compared to a standard IPA bill?
My unfined all Vienna and mandarina IPA. Enjoying the freshness of this newborn.
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How do you like all Vienna compared to a standard IPA bill?
Its really nice. its my 4th time doing it and nothing bad about it.
edit: Frank- I also do vienna IPA with 4% carared that I like very much also.
My unfined all Vienna and mandarina IPA. Enjoying the freshness of this newborn.
(http://uploads.tapatalk-cdn.com/20160208/609c41791297b9ad1e0b0af59939bf57.jpg)
(http://uploads.tapatalk-cdn.com/20160208/500bd79a1e6d8047e3b666e5b99421ff.jpg)
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God bless hop oils.
First pour of my "Double Whirlpool IPA". There is a large lamp about 5 feet directly behind the glass. Just a wee bit o' haze in this one.Wee Hazy?
(http://uploads.tapatalk-cdn.com/20160210/fc1e5aafab972a9cce4901e2a1f34640.jpg)
First pour of my "Double Whirlpool IPA". There is a large lamp about 5 feet directly behind the glass. Just a wee bit o' haze in this one.
(http://uploads.tapatalk-cdn.com/20160210/fc1e5aafab972a9cce4901e2a1f34640.jpg)
Testing out some hypotheses proposed in the "Low Temp Whirlpool" thread. This beer has only two hop additions, one immediately after flameout for bitterness and flavor, and a second way down at 120F, with no dry hops. The 120F whirlpool is testing to see if you can retain more aroma than you might otherwise get from hot-side additions. Early results smell promising.First pour of my "Double Whirlpool IPA". There is a large lamp about 5 feet directly behind the glass. Just a wee bit o' haze in this one.
(http://uploads.tapatalk-cdn.com/20160210/fc1e5aafab972a9cce4901e2a1f34640.jpg)
"Double whirlpool" please do explain
Now this is sticky gooey meringue!My unfined all Vienna and mandarina IPA. Enjoying the freshness of this newborn.
(http://uploads.tapatalk-cdn.com/20160208/609c41791297b9ad1e0b0af59939bf57.jpg)
(http://uploads.tapatalk-cdn.com/20160208/500bd79a1e6d8047e3b666e5b99421ff.jpg)
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Man, that is a sticky gooey head on that one! God bless hop oils.
Testing out some hypotheses proposed in the "Low Temp Whirlpool" thread. This beer has only two hop additions, one immediately after flameout for bitterness and flavor, and a second way down at 120F, with no dry hops. The 120F whirlpool is testing to see if you can retain more aroma than you might otherwise get from hot-side additions. Early results smell promising.First pour of my "Double Whirlpool IPA". There is a large lamp about 5 feet directly behind the glass. Just a wee bit o' haze in this one.
(http://uploads.tapatalk-cdn.com/20160210/fc1e5aafab972a9cce4901e2a1f34640.jpg)
"Double whirlpool" please do explain
Now this is sticky gooey meringue!
(http://uploads.tapatalk-cdn.com/20160210/2698e2b0c4c5308653ce76124ffd28f5.jpg)
Now this is sticky gooey meringue!
(http://uploads.tapatalk-cdn.com/20160210/2698e2b0c4c5308653ce76124ffd28f5.jpg)
Is that your IPA ? Fantastic foam regardless. Hopefully the one I tap Friday has foam that good. If not, it won't be for the shortage of hop oils. ;)
That's cool Eric. So you can pick up the added aroma? Is it really smooth bitterness?It's still a little green (young, not in color), and my keezer is set pretty cold to double-duty as a lagering chamber right now, so I'm not ready to pass judgement on flavor or bitterness yet. But I will say that there is a big aroma coming through that I can only attribute to the hops used in the lower temp whirlpool. It would be interesting to see how it compares to a dry hop of the same quantity, but it's certainly at an acceptable level for an IPA to me as-is.
Yeah, looks nice, Ken. Enjoying a cider of my own tonight. My wife is super thrilled with it.Thanks. None of you old timers on this forum post pics.... Come on now celebrate your victories and post some pics!
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Yeah, looks nice, Ken. Enjoying a cider of my own tonight. My wife is super thrilled with it.Thanks. None of you old timers on this forum post pics.... Come on now celebrate your victories and post some pics!
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Funny thing about pics. I brewed a Belgian some years ago (10 or more) back when I first started culturing yeast. It was gorgeous. Brilliantly clear and golden. Big rocky head that lasted forever. I fermented it with yeast I had cultured from Orval and grown up in a starter. I knew nothing about Brett at that time. It tasted rank. Weirdly non-hoppy bitter. It was a dumper. But it looked beautiful, even going down the drain.
Anyway, here's my latest dubbel. Before and after. This one's going to NHC.
(http://i1210.photobucket.com/albums/cc412/jrdunne/IMG_4740_zpsrluh8alo.jpg) (http://s1210.photobucket.com/user/jrdunne/media/IMG_4740_zpsrluh8alo.jpg.html)
(http://i1210.photobucket.com/albums/cc412/jrdunne/IMG_4741_zpsy4su5ogt.jpg) (http://s1210.photobucket.com/user/jrdunne/media/IMG_4741_zpsy4su5ogt.jpg.html)
Thanks. I tweaked the recipe and it was all for the better.
Been brewing this one for around 12 years.
Did you just say my beer looks good, but may taste like sh*t
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Wow that is some clarity especially on a koelsch
What types of hopping rates are we talking here for your double-whirlpool? 1 oz / gallon on the flameout addition + 2 oz / gallon on the 120F? More, less?3 oz/gallon at flameout and 1.5 oz/gallon at 120F. I might tweak that a bit in the future - I think I can lower the flameout addition a bit. I might also shorten up the flameout whirlpool next time. It's a work in progress at the moment.
I don't see a beer anywhere on these pages I couldn't be friends with..... :)
Anyway, here's one of mine. Kölsch style......(https://farm2.staticflickr.com/1521/24969526085_9593fa2f6c_m.jpg) Sorry about the flaky composition. I was looking for a set of grips for my wife's new revolver....
My ScifIPA, brewed with Millennium, Galaxy, Horizon, and Challenger. Not the clearest but very tasty. (http://uploads.tapatalk-cdn.com/20160212/1761de2cb2ce3eea72904abae1d75523.jpg)
Agreed. ScifIPA - I like that.My ScifIPA, brewed with Millennium, Galaxy, Horizon, and Challenger. Not the clearest but very tasty. (http://uploads.tapatalk-cdn.com/20160212/1761de2cb2ce3eea72904abae1d75523.jpg)
Great looking beer. That's pretty clear for an IPA.
My ScifIPA, brewed with Millennium, Galaxy, Horizon, and Challenger. Not the clearest but very tasty. (http://uploads.tapatalk-cdn.com/20160212/1761de2cb2ce3eea72904abae1d75523.jpg)
Nice looking beer. Great cream-sickle head! Looking forward to hop review.
Edit: and your glass reminded me to order my set of 6 on Amazon.....on the way.
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Nice looking beer. Great cream-sickle head! Looking forward to hop review.
Edit: and your glass reminded me to order my set of 6 on Amazon.....on the way.
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Yeah, it's nice. Great glasses, too. Really concentrates hop aromas.
Nice looking beer. Great cream-sickle head! Looking forward to hop review.
Edit: and your glass reminded me to order my set of 6 on Amazon.....on the way.
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Yeah, it's nice. Great glasses, too. Really concentrates hop aromas.
Yes. These glasses are spectacular. I got a pair a couple years ago for Christmas. They're not fancily etched with SN on them though :P
Very nice looking beer, Jon!
Yes. These glasses are spectacular. I got a pair a couple years ago for Christmas. They're not fancily etched with SN on them though :P
Very nice looking beer, Jon!
Yes. These glasses are spectacular. I got a pair a couple years ago for Christmas. They're not fancily etched with SN on them though :P
Very nice looking beer, Jon!
Thanks, man. Don't know if they still have them now, but I bought two from the SN site a few years back. Like 'em.
$20 a piece on Amazon! That's why I just went no brand.
http://www.amazon.com/Sierra-Nevada-Brewing-Company-Spiegelau/dp/B00T6ZCI3C/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1455324225&sr=1-1&keywords=Sierras+Nevada+glass
$20 a piece on Amazon! That's why I just went no brand.
http://www.amazon.com/Sierra-Nevada-Brewing-Company-Spiegelau/dp/B00T6ZCI3C/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1455324225&sr=1-1&keywords=Sierras+Nevada+glass
Damn, ouch ! I think I paid $15-ish then, which was too much. Trust me, if I buy more it'll be plain Spiegelau.
Yes. These glasses are spectacular. I got a pair a couple years ago for Christmas. They're not fancily etched with SN on them though :P
Very nice looking beer, Jon!
Thanks, man. Don't know if they still have them now, but I bought two from the SN site a few years back. Like 'em.
Those are some cool looking beer glasses but they would not last a month in the euge household. I've always wondered why these unstable top-heavy glasses are so popular. I've broken almost all of my specialty glassware (while sober if you can believe that) without much effort at all!
Maybe they aren't meant to be set down or something like that. I've never figured it out...
They're actually more durable than you'd think. They're supposedly shatter proof crystal. They are very thin and very light. I've actually knocked one out of the cabinet and onto the counter (a couple feet) and it just bounced. It was like slow motion lol. My uncle puts his in the dishwasher with no issues, but I don't put mine in. They are tricky to get the bottomed cleaned, so I wash right away. I scrub the top by hand and with soapy water in it, cover the opening and give it a good shake. I love these glasses. I think that they're stronger than a regular glass pint. But I'm also more careful with them. I don't bring my fancy glasses out during a party.
I did a double take on the hop bags, at first I thought you had cabbage in the carboy. Too early this morning.
Thanks, I just ordered me a set.Nice looking beer. Great cream-sickle head! Looking forward to hop review.
Edit: and your glass reminded me to order my set of 6 on Amazon.....on the way.
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Yeah, it's nice. Great glasses, too. Really concentrates hop aromas.
Yes. These glasses are spectacular. I got a pair a couple years ago for Christmas. They're not fancily etched with SN on them though :P
Very nice looking beer, Jon!
Yeah I went with non branded lead free crystal set....nice price at $52
http://www.amazon.com/gp/product/B00IUM2HQ0?psc=1&redirect=true&ref_=od_aui_detailpages00
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I doubt I'll have any trouble with them breaking, seeing my hand never leaves the glass. I must have some type of drinking disorder. Now to re-brew IPA for my newly purchased glassware.Those are some cool looking beer glasses but they would not last a month in the euge household. I've always wondered why these unstable top-heavy glasses are so popular. I've broken almost all of my specialty glassware (while sober if you can believe that) without much effort at all!
Maybe they aren't meant to be set down or something like that. I've never figured it out...
Actually the weight is all in the base. The rest of the glass is very thin and light. They don't tip easily for me, but they could break pretty easily.
But with beer in the glass? Just seems unstable to me, but then again I have no experience with this particular style of glass. Hmmm. Must resist urge to try out new glassware....
The hop bags contain coffee in this case. :)But with beer in the glass? Just seems unstable to me, but then again I have no experience with this particular style of glass. Hmmm. Must resist urge to try out new glassware....
The majority of the weight is still at the bottom. Even with a pint of beer in them, they're still bottom heavy.
(http://i1132.photobucket.com/albums/m572/reverendtoby/Beerporn/20160213_132351_zpsatey0ijl.jpg) (http://s1132.photobucket.com/user/reverendtoby/media/Beerporn/20160213_132351_zpsatey0ijl.jpg.html)
And they are dishwasher safe, although the Reidel/Spiegelau rep that did the tasting where we got ours said that he didn't recommend using the dishwasher if you use some sort of anti-spotting rinse agent because there will be a film with an aroma left there. I hand wash mine after use.
man that looks super hop hazy...looks like a wit! hows it taste?
man that looks super hop hazy...looks like a wit! hows it taste?
I think it's a combination of hops and flour (that seems to be the current trendy thing to add). It tastes like a 75/25 mix of grapefruit and orange juice.
man that looks super hop hazy...looks like a wit! hows it taste?
I think it's a combination of hops and flour (that seems to be the current trendy thing to add). It tastes like a 75/25 mix of grapefruit and orange juice.
I find it funny that it would be trendy to add flour. I have an oooollld recipe book that has flour additions for every wheat beer and Belgian beer in it. I always assumed it was because wheat extract wasn't available at the time. I just went to the basement to search for it so I could post the title but I can't find it. Anyway I think it was printed in the 70s.
What's old is new.
Why are they doing this?I find it funny that it would be trendy to add flour. I have an oooollld recipe book that has flour additions for every wheat beer and Belgian beer in it. I always assumed it was because wheat extract wasn't available at the time. I just went to the basement to search for it so I could post the title but I can't find it. Anyway I think it was printed in the 70s.
What's old is new.
Yep, it's the trendy thing to add wheat flour to (D)IPAs. That's why many of the Northeast ones look like cloudy messes.
Why are they doing this?
Why are they doing this?
My thought, too. I can't come up with a reason it makes sense, unless they just want to look really different than some of the clearer West coast beers like Pliny ? Looks Wit-like or even turbid to me. Think I'll pass on doing that to mine.
This has to be some obsurd hipster movement. Count me out of this too. It may taste fine, but it looks like it was brewed in a washing machine.
I feel like by keeping them uber-hazy they don't have to worry about filtering which probably allows for a better hop aroma and flavor. IMO there are other ways of doing this without selling a turbid looking product. Even when I have poured a Heady Topper out of the can it is filled with yeast and chunks floating in the glass unless you are very careful.
Why are they doing this?
I feel like by keeping them uber-hazy they don't have to worry about filtering which probably allows for a better hop aroma and flavor. IMO there are other ways of doing this without selling a turbid looking product. Even when I have poured a Heady Topper out of the can it is filled with yeast and chunks floating in the glass unless you are very careful.
I do not get flour at all. For me, that unnatural haze turns me off. The look is part of the drinking experience. I do not enjoy all the hop matter either. Not that I want a clear IPA, but not into the thought of flour/floaters in my brew.
I feel like by keeping them uber-hazy they don't have to worry about filtering which probably allows for a better hop aroma and flavor. IMO there are other ways of doing this without selling a turbid looking product. Even when I have poured a Heady Topper out of the can it is filled with yeast and chunks floating in the glass unless you are very careful.
Doesn't the can say not to pour it?
I think so, but how is one supposed to enjoy the hop aroma the brewery worked so hard for if you schwill it out of the can? I guess they figure if you don't pour it into a glass then they don't have to worry much about presentation.
That cloudy stuff might ruin my glass. Dishwasher safe yes, bakery adjunct not sure.
Plus I have to use my new IPA glasses that arrive Wed. That cloudy stuff might ruin my glass. Dishwasher safe yes, bakery adjunct not sure.
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I'm hoping I can do it justice Jon. Just took a quick peek and I have them Scheduled in for mid June. I'll let you know my thoughts late summer
(http://uploads.tapatalk-cdn.com/20160215/74d3817cb52272053f5173a2a9dc6919.jpg)Funny how that works
That's about 4-5 good sips there.
All Grain, APA
(http://uploads.tapatalk-cdn.com/20160217/2804597301a9946c70cd02478f2ff399.jpg)
(http://uploads.tapatalk-cdn.com/20160218/36e1d274a7895d39f4e091f209e9d2ba.jpg)
This is the last of my Saison split wlp530. Not really Saison yeast, but 530 was an extra I had. I didn't like it at first. Amazing what time can do for beers. Not as dry and hoppy as GY018,(my favorite). Drier than the 565, and a little more subdued. It ends 018, 565, 530, all are really good.
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Last time I'll post this one but man it's a beaut: (http://uploads.tapatalk-cdn.com/20160220/bc0838a62ce698ff3e9189ac1f5cfe5f.jpg)
Marzen
Head formation and retention is perfect - that pic is about 3-5 minutes after pouring. This is my marzen recipe going forward.That beer sure looks good. I love that style for sure.
Head formation and retention is perfect - that pic is about 3-5 minutes after pouring. This is my marzen recipe going forward.
Tapped my helles today : (http://uploads.tapatalk-cdn.com/20160220/fba660cf0da3f20c59a582304273cb15.jpg)
"IT" tastes excellent. Right now it's on the low end of carbonation but being in the tapped kegerator will fix that. Nice notes of fresh malt and slight spicy hop note. Love it. Most impressed with the brilliant clarity - no gel just Lagering for 4 weeks
My just tapped bopils with the hoch schedule. Nice touch of sulfur in this one that reminds me of fresh euro Pils.
(http://uploads.tapatalk-cdn.com/20160222/3722c0dde7f4dba5a7d3e52e198dce5c.jpg)
(http://uploads.tapatalk-cdn.com/20160222/e80829eea190281e1b07aa0da3fc99a7.jpg)
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My just tapped bopils with the hoch schedule. Nice touch of sulfur in this one that reminds me of fresh euro Pils.
(http://uploads.tapatalk-cdn.com/20160222/3722c0dde7f4dba5a7d3e52e198dce5c.jpg)
(http://uploads.tapatalk-cdn.com/20160222/e80829eea190281e1b07aa0da3fc99a7.jpg)
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My just tapped bopils with the hoch schedule. Nice touch of sulfur in this one that reminds me of fresh euro Pils.
(http://uploads.tapatalk-cdn.com/20160222/3722c0dde7f4dba5a7d3e52e198dce5c.jpg)
(http://uploads.tapatalk-cdn.com/20160222/e80829eea190281e1b07aa0da3fc99a7.jpg)
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My god man! How do you get such killer head formation on your beers? They look beautiful.
My just tapped bopils with the hoch schedule. Nice touch of sulfur in this one that reminds me of fresh euro Pils.
(http://uploads.tapatalk-cdn.com/20160222/3722c0dde7f4dba5a7d3e52e198dce5c.jpg)
(http://uploads.tapatalk-cdn.com/20160222/e80829eea190281e1b07aa0da3fc99a7.jpg)
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My god man! How do you get such killer head formation on your beers? They look beautiful.
It's a trade secret -go read how in a book ( I had to)
They've been good with different malts, single infusion, hochkurz . I've been transparent on all my mash methods, and brew process. I'm not even sure I could say it's one thing or another. I do rests in my mash perhaps a little longer than average, manage PH, and pretty much that's all.
End of the day they do come out to my satisfaction.
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My just tapped bopils with the hoch schedule. Nice touch of sulfur in this one that reminds me of fresh euro Pils.
(http://uploads.tapatalk-cdn.com/20160222/3722c0dde7f4dba5a7d3e52e198dce5c.jpg)
(http://uploads.tapatalk-cdn.com/20160222/e80829eea190281e1b07aa0da3fc99a7.jpg)
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My god man! How do you get such killer head formation on your beers? They look beautiful.
It's a trade secret -go read how in a book ( I had to)
They've been good with different malts, single infusion, hochkurz . I've been transparent on all my mash methods, and brew process. I'm not even sure I could say it's one thing or another. I do rests in my mash perhaps a little longer than average, manage PH, and pretty much that's all.
End of the day they do come out to my satisfaction.
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I see what you did there..... ;)
My just tapped bopils with the hoch schedule. Nice touch of sulfur in this one that reminds me of fresh euro Pils.
(http://uploads.tapatalk-cdn.com/20160222/3722c0dde7f4dba5a7d3e52e198dce5c.jpg)
(http://uploads.tapatalk-cdn.com/20160222/e80829eea190281e1b07aa0da3fc99a7.jpg)
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My god man! How do you get such killer head formation on your beers? They look beautiful.
Be happy to give you a recipe and exact process, water profile, etc. perhaps from that you could see if there's something different you could ascertain.
Be happy to give you a recipe and exact process, water profile, etc. perhaps from that you could see if there's something different you could ascertain.
Kudos man. Now that's how it SHOULD be. I've shared recipes all the way down to water chemistry and I'll keep doing it. ;)
My just tapped bopils with the hoch schedule. Nice touch of sulfur in this one that reminds me of fresh euro Pils.
(http://uploads.tapatalk-cdn.com/20160222/3722c0dde7f4dba5a7d3e52e198dce5c.jpg)
(http://uploads.tapatalk-cdn.com/20160222/e80829eea190281e1b07aa0da3fc99a7.jpg)
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My god man! How do you get such killer head formation on your beers? They look beautiful.
Be happy to give you a recipe and exact process, water profile, etc. perhaps from that you could see if there's something different you could ascertain.
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My just tapped bopils with the hoch schedule. Nice touch of sulfur in this one that reminds me of fresh euro Pils
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My god man! How do you get such killer head formation on your beers? They look beautiful.
Be happy to give you a recipe and exact process, water profile, etc. perhaps from that you could see if there's something different you could ascertain.
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You sure they won't be in another language? ???
Good. I'm just messing around too. Brewing should be an open book for all to learn. That is why I have really been enjoying this forum lately.
My just tapped bopils with the hoch schedule. Nice touch of sulfur in this one that reminds me of fresh euro Pils.
(http://uploads.tapatalk-cdn.com/20160222/3722c0dde7f4dba5a7d3e52e198dce5c.jpg)
(http://uploads.tapatalk-cdn.com/20160222/e80829eea190281e1b07aa0da3fc99a7.jpg)
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My god man! How do you get such killer head formation on your beers? They look beautiful.
Be happy to give you a recipe and exact process, water profile, etc. perhaps from that you could see if there's something different you could ascertain.
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Malty. Roasty.
Amberish.
Malty. Roasty.
Amberish.
Scoresheets like that are why I became a judge.
Looks good! I'm going to try and max everything out before summer when it'll be too hot to brew. Brewing happens anyway in the summer but I should've started back in November when brewing season starts.
Ken, how are you feeling about dropping PH in kettle ? I know you drop lower. Just wondering what you think.
Ken, how are you feeling about dropping PH in kettle ? I know you drop lower. Just wondering what you think.
so since I mash higher now at around 5.5ish, absolutely critical for this style IMO. finished product for pils in the 4.6ish range significantly enhances the crisp quenching finish.
All pale lagers.
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Ken, I'm not a huge lager fan, but yours look beautiful. If they taste half as good as they look, I'm sure my eyes could be opened in a new direction. (I'm not even sure that makes sense lol). You know, you're just over an hour drive north for me. Maybe one of these days we can swap some beers or even team up for a brew day.... One of these weeks that have an extra day in them. Time has not been on my side lately lol
(http://uploads.tapatalk-cdn.com/20160227/ccf1a7a0f86c9a1147f8af8f26d4355a.jpg)
Not the best picture for my first brew... an American Pale Ale with Tangerine peel.
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I'm comin' too.Ken, I'm not a huge lager fan, but yours look beautiful. If they taste half as good as they look, I'm sure my eyes could be opened in a new direction. (I'm not even sure that makes sense lol). You know, you're just over an hour drive north for me. Maybe one of these days we can swap some beers or even team up for a brew day.... One of these weeks that have an extra day in them. Time has not been on my side lately lol
Totally be down with that frank. Sway you to dark side of lagers!
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All pale lagers.
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Thanks a lot!
Late addition Reeses in the boil?
I'm trying to get my head around it.
Looks fantastic.
Love carahell.
Totally my replacement to carapils...no longer use that and just vary % of carahell depending on the brew.Love carahell.
Me too. Using some in my helles tomorrow.
Totally my replacement to carapils...no longer use that and just vary % of carahell depending on the brew.
(http://uploads.tapatalk-cdn.com/20160228/bf1504228e75ef35b55ebe2a0072bd60.jpg)
American Pale Ale, this keg should be about spent, but it keeps putting out another glass.
Really pretty beer.Thanks, it's funny that this is the Falconer's Flight ale I was worried about awhile back. Turned out really nice.
Really pretty beer.Thanks, it's funny that this is the Falconer's Flight ale I was worried about awhile back. Turned out really nice.
(http://uploads.tapatalk-cdn.com/20160228/bf1504228e75ef35b55ebe2a0072bd60.jpg)
American Pale Ale, this keg should be about spent, but it keeps putting out another glass.
Looking good!
Amazing Northern German Pilsner brewed by Ken (Wort-H.O.G.). I'm jealous this isn't mine. So I guess this means I really need to get my a$$ in gear and get a pH meter, huh?
(http://s29.postimg.org/w1wamjht3/Ken_s_pils_2.jpg) (http://postimage.org/)
free picture upload (http://postimage.org/)
Amazing Northern German Pilsner brewed by Ken (Wort-H.O.G.). I'm jealous this isn't mine. So I guess this means I really need to get my a$$ in gear and get a pH meter, huh?
(http://s29.postimg.org/w1wamjht3/Ken_s_pils_2.jpg) (http://postimage.org/)
free picture upload (http://postimage.org/)
ok guys..hold on to your hats and don't hate me..but the only variable to that alt.......no gelatin used to fine.Yes, I think it is very possible.
Don't get me wrong; you've seen some of my beers that have been hit with gelatin....good head. But I'm not kidding when I say this alt is off the charts.
Is it possible the gelatin strips the beer of something that would produce such thick, creamy foam that persists to the last sip??? just a question that perhaps we should start a thread on and get some of us experimenting with.
Eh I haven't ever noticed a correlation. I only gel a few of my beers and don't see any diff With or without
Put a small amount of the alt in a liter soda bottle, gel, and see if it changes. Without knowing your recipe it's hard to say, but frankly most of your beers have ridic head. Might be ph, water, the avangard malts or all of the above
Jesus Ken. I've never seen head that meringuey!
(http://uploads.tapatalk-cdn.com/20160304/5d01177f682088ab8803d5fb40e92234.jpg)
(http://uploads.tapatalk-cdn.com/20160304/34f4862246ffae3e4024e0f53cb127b7.jpg)
Red "extra" IPA
Carared or red x?..
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I haven't noticed a difference either. Ken, do you think the step mash could've been the real improvement in foam? I know the alpha rest definitely can help there.
I haven't noticed a difference either. Ken, do you think the step mash could've been the real improvement in foam? I know the alpha rest definitely can help there.
It's also a possibility Jon. It's just that I did step on that pils and few others, and while there is very nice foam it's not like this. The pils was about about 40ibu and the alt was 50ibu, so there is some difference there.
I guess I will just brew it again as is, just hit it with gelatin and see.
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I haven't noticed a difference either. Ken, do you think the step mash could've been the real improvement in foam? I know the alpha rest definitely can help there.
It's also a possibility Jon. It's just that I did step on that pils and few others, and while there is very nice foam it's not like this. The pils was about about 40ibu and the alt was 50ibu, so there is some difference there.
I guess I will just brew it again as is, just hit it with gelatin and see.
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I'll be curious to see the differences, all other factors being equal.
In theory, gelatin drops proteins and yeast, and we all probably agree that those proteins do contribute to head and retention- hop oils aside.
In theory, gelatin drops proteins and yeast, and we all probably agree that those proteins do contribute to head and retention- hop oils aside.
True enough. For a while I've been using foam positive stuff like flaked barley, flaked wheat, or chit, so maybe I'm offsetting any loss from the gelatin and just don't realize it.
In theory, gelatin drops proteins and yeast, and we all probably agree that those proteins do contribute to head and retention- hop oils aside.
True enough. For a while I've been using foam positive stuff like flaked barley, flaked wheat, or chit, so maybe I'm offsetting any loss from the gelatin and just don't realize it.
I think the best and most accurate comparative test would be one batch, split into two kegs...one with gelatin one without carbed same.
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I know that I'm pretty much done using gelatin. I'd rather just wait the extra time for the beer to clear than compromise the flavor, mouthfeel, and head retention.i'm going to start a thread on this and see if we can get a few of us to participate in some experiments. Few different beers split into 1/2 batches for kegging or bottling. 1/2 fined with gelatin, 1/2 not.
(http://uploads.tapatalk-cdn.com/20160305/b2a9eb8d02f60e8c739f742b30d10933.jpg)
My only problem with session beers is that the keg kicks too quick! Goodbye ordinary bitter!
nice beer Mike..did I sample this one? I know I had a saison.
(http://uploads.tapatalk-cdn.com/20160305/b2a9eb8d02f60e8c739f742b30d10933.jpg)
My only problem with session beers is that the keg kicks too quick! Goodbye ordinary bitter!
(http://uploads.tapatalk-cdn.com/20160305/b2a9eb8d02f60e8c739f742b30d10933.jpg)
My only problem with session beers is that the keg kicks too quick! Goodbye ordinary bitter!
(http://uploads.tapatalk-cdn.com/20160305/9363d2c248417f90e5b631609416ef4d.jpg)(http://uploads.tapatalk-cdn.com/20160305/b2a9eb8d02f60e8c739f742b30d10933.jpg)
My only problem with session beers is that the keg kicks too quick! Goodbye ordinary bitter!
Love the clarity. What's your recipe for that one?
(http://uploads.tapatalk-cdn.com/20160305/9363d2c248417f90e5b631609416ef4d.jpg)(http://uploads.tapatalk-cdn.com/20160305/b2a9eb8d02f60e8c739f742b30d10933.jpg)
My only problem with session beers is that the keg kicks too quick! Goodbye ordinary bitter!
Love the clarity. What's your recipe for that one?
Since brewing this I've tightened up my mill gap, so I may need to adjust grain volume down a bit. This beer came in around 3.7 or 3.8% abv. Carbed to about 1.6 volumes.
(http://uploads.tapatalk-cdn.com/20160306/775b8c00fc0adf1f22dead0cc4ab718d.jpg)I agree! SABL ain't a bad pour at all, and often times it is the best beer available. Nice looking lager there!
SABL clone attempt.
I travel too much and sometimes SABL is the best beer in the hotel bar. But that's okay. I like SABL. On a recent trip I got it in my head to try and clone it. Mine is not bad. But a bit different. I think English crystal may be too rich. American C60 might have been a better choice. I used Safale K97. Not bad but not quite as crisp. Other than that. I think I did pretty good.
(http://uploads.tapatalk-cdn.com/20160306/775b8c00fc0adf1f22dead0cc4ab718d.jpg)
SABL clone attempt.
I agree! SABL ain't a bad pour at all, and often times it is the best beer available. Nice looking lager there!
Agreed - looks incredible!
FWIW, I wouldn't add a lot of crystal to it. Haven't brewed with it yet, but I've tried a couple beers brewed with it. It has a pretty malty character to it, like using a fairly high % of Munich IMO. I could see it working pretty well with a little Victory. All depends on what you're after though.
Since you are talking Red-X Here is this. Simple, malty and delicious.
OG 1.051
IBU32
98% Red-X
2% Fawcett Pale Chocolate
Magnum @60
15g Santiam @10
WLP 011 Ferment @60F
(http://i.imgur.com/nnb6nnBl.jpg)
(http://images.tapatalk-cdn.com/16/03/06/4c8e1019b0a57d82d668af08f8f177dc.jpg)
That maple tej is going in that cask I just emptied of 100 proof Knob Creek.
About 10 minutes. But I poured it into bottles! Haha.(http://images.tapatalk-cdn.com/16/03/06/4c8e1019b0a57d82d668af08f8f177dc.jpg)
That maple tej is going in that cask I just emptied of 100 proof Knob Creek.
Wow! That sounds intriguing. How long did it take you to knock off that Knob Creek?
Im brewing a Cascade Citra Pale Ale today. So I am drinking my peanut butter cup brown ale while brewing (https://pbs.twimg.com/media/Cc-BCbrWAAA8Ts6.jpg)
yes the first one I opened after 10 days in the bottle, had 0. but after 20 days, its great. heard some people had issue with that, but i guess i got lucky
Belgian Blond after my bike ride yesterday. First ride of the year, I felt way better than I normally do. But I guess I've been riding pretty hard all winter, since I commute year round.Sounds and looks tasty!
(http://s17.postimg.org/5kmuqib67/20160307_172201_LLS.jpg) (http://postimage.org/)
That 3522 is mighty good stuff. This beer has about the perfect balance between the malt and yeast character with just a hint of the EKG's coming through.
Oh yeah, JT, Belgian blond is a fantastic style. Brew it to any strength, whether you want something sessionable or sippable.
And it holds its head sidewaysI don't get it...
Have you had Ommegang's Cooperstown Ale? It was the beer that made me want to brew this style more.Oh yeah, JT, Belgian blond is a fantastic style. Brew it to any strength, whether you want something sessionable or sippable.
Yeah, great style. Lots of yeast choices - I love 3522, too (among others). I like it in summer (or any)time. Nice looking beer BTW.
And it holds its head sidewaysI don't get it...
I wondered that, haha.And it holds its head sidewaysI don't get it...
Must be just my view- pic came in sideways. Trying to make a joke - my bad.
I wondered that, haha.And it holds its head sidewaysI don't get it...
Must be just my view- pic came in sideways. Trying to make a joke - my bad.
Have you had Ommegang's Cooperstown Ale? It was the beer that made me want to brew this style more.Oh yeah, JT, Belgian blond is a fantastic style. Brew it to any strength, whether you want something sessionable or sippable.
Yeah, great style. Lots of yeast choices - I love 3522, too (among others). I like it in summer (or any)time. Nice looking beer BTW.
Looks really nice. Was this in a bottle or a forgotten keg? Not often you see that kinda head on something bottled unless it's a highly carbonated hefe.
I don't know what you do, Ken, but you get some pretty impressive head on your beers.
I don't know what you do, Ken, but you get some pretty impressive head on your beers.
I wish I knew what is[are] the contributing factors. my process is pretty locked down from soup to nuts and doesn't deviate-regardless of the style. only difference between ales and lagers is the most recent change to hochkurz for lagers.
I don't know what you do, Ken, but you get some pretty impressive head on your beers.
I wish I knew what is[are] the contributing factors. my process is pretty locked down from soup to nuts and doesn't deviate-regardless of the style. only difference between ales and lagers is the most recent change to hochkurz for lagers.
could it be the avangard malts maybe? I mean I have very good head on all of my beers (no complaints at all!), follow a lot of the same practice as you do, along with the same water profiles, and I generally don't have that meringue like head you seem to get on everything, except for my Truculent IPA which is malty and ridiculously hopped
Ken, what do you do to clean your beer glasses, out of curiosity ? Definitely helps (or hurts) head retention and quality.
Ken, what do you do to clean your beer glasses, out of curiosity ? Definitely helps (or hurts) head retention and quality.
quite honestly-most just get hot water rinse right after.
Ken, what do you do to clean your beer glasses, out of curiosity ? Definitely helps (or hurts) head retention and quality.
quite honestly-most just get hot water rinse right after.
Same here. My beers have consistently good foam, not always as nice as your pics.
Ken, what do you do to clean your beer glasses, out of curiosity ? Definitely helps (or hurts) head retention and quality.
quite honestly-most just get hot water rinse right after.
Same here. My beers have consistently good foam, not always as nice as your pics.
man - I can't do the rinse with hot water only thing. tried. ALWAYs have nucleation sites all over the glass. I like my Meyers soap, glass brush and hot rinse method.
just rinsing would be so much easier.
i don't think I even have a glass with nucleation points. most of mine are old school from 1990's.
i don't think I even have a glass with nucleation points. most of mine are old school from 1990's.
not in the glass. bubbles clinging to unclean surfaces. hot rinse just doesn't cut it at my house.
i don't think I even have a glass with nucleation points. most of mine are old school from 1990's.
not in the glass. bubbles clinging to unclean surfaces. hot rinse just doesn't cut it at my house.
I thought you were talking about those newer glasses with the nucleation points etched in bottom of them.
I thought you were talking about those newer glasses with the nucleation points etched in bottom of them.
Those SN Spiegelaus have a hop cone etched into the bottom. Doesn't make the beer taste any better, but kinda cool anyway.
I thought you were talking about those newer glasses with the nucleation points etched in bottom of them.
Those SN Spiegelaus have a hop cone etched into the bottom. Doesn't make the beer taste any better, but kinda cool anyway.
cool-my generic ones don't have that.
perhaps the secret to both foam and retention is a combination of things- enough proteins in the beer, high viscosity, proper carbonation and temp, clean glassware, and even high alpha bittering hops....the latter is one I just read article on and indicates use of a high alpha bittering hop such as magnum can aid the head retention. Interesting as I do tend to use a high alpha for bittering in many of my beers.
I thought you were talking about those newer glasses with the nucleation points etched in bottom of them.
Those SN Spiegelaus have a hop cone etched into the bottom. Doesn't make the beer taste any better, but kinda cool anyway.
cool-my generic ones don't have that.
perhaps the secret to both foam and retention is a combination of things- enough proteins in the beer, high viscosity, proper carbonation and temp, clean glassware, and even high alpha bittering hops....the latter is one I just read article on and indicates use of a high alpha bittering hop such as magnum can aid the head retention. Interesting as I do tend to use a high alpha for bittering in many of my beers.
I agree it's definitely a combo of factors. I normally bitter with high AA, too. I bittered the helles with Mittelfrueh, though, so I'm curious to see the foam there. I hadn't bittered with noble for awhile, so I wanted to re-asess whether I got any slight noble character from that. I'm pretty sure the long alpha rest had to help some with foam though.
I thought you were talking about those newer glasses with the nucleation points etched in bottom of them.
Those SN Spiegelaus have a hop cone etched into the bottom. Doesn't make the beer taste any better, but kinda cool anyway.
cool-my generic ones don't have that.
perhaps the secret to both foam and retention is a combination of things- enough proteins in the beer, high viscosity, proper carbonation and temp, clean glassware, and even high alpha bittering hops....the latter is one I just read article on and indicates use of a high alpha bittering hop such as magnum can aid the head retention. Interesting as I do tend to use a high alpha for bittering in many of my beers.
I agree it's definitely a combo of factors. I normally bitter with high AA, too. I bittered the helles with Mittelfrueh, though, so I'm curious to see the foam there. I hadn't bittered with noble for awhile, so I wanted to re-asess whether I got any slight noble character from that. I'm pretty sure the long alpha rest had to help some with foam though.
yeah I left that out as that's something relatively new for me, and while it does show to improve its not part of my ale process or previous lagers.
Denny has a link to a BYO article he typically posts when the topic of head foaming and retention comes up.
Wlp029
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Ken's Oktoberfest. Wile E. approved. Had this last night. Very nice, Ken! Send me the intimate deets in a PM, please!
(http://s9.postimg.org/915h8wwn3/20160311_174147_LLS.jpg) (http://postimage.org/)
Mine was about 75 or 80% carbed, but delicious.
Mine was about 75 or 80% carbed, but delicious.
yeah that sounds about right..i can tell from pic it looks a little under carbonated..oh well-it's good now boys ;D
Awesome, Ken. Thanks. The body on it was ridiculous; very fully. Malt character was very nice too. I'm going to be trying the 60/60 mash schedule as well. Did it on a 3 gallon batch of helles last week. Felt kinda bummed about spending so much time on the mash to only get 3 gallons out of the deal... Oh well. Doing it on a Kolsch tomorrow.
Mine was about 75 or 80% carbed, but delicious.m
JT- I don't think that's the likely contributor...I didn't always do that. I do think it's a multitude of things the help. I've also been thinking about leaving the fatty oils behind in the kettle...head killers. I literally leave all trub behind...I work very hard to transfer clear wort. I know experiments show now impact on flavor, but wonder about its impact on foam.....just an assumption at this point.Good to know as well. You siphoning after boil or using a kettle dip tube?
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JT- I don't think that's the likely contributor...I didn't always do that. I do think it's a multitude of things the help. I've also been thinking about leaving the fatty oils behind in the kettle...head killers. I literally leave all trub behind...I work very hard to transfer clear wort. I know experiments show now impact on flavor, but wonder about its impact on foam.....just an assumption at this point.Good to know as well. You siphoning after boil or using a kettle dip tube?
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(http://i1306.photobucket.com/albums/s564/Frank_Mader/Mobile%20Uploads/image_zpsgrqn5k2s.jpeg)That looks and sounds fantastic, Frank!
"Amberlucious".... This hoppy Amber weighs in at 7.1% and packs an IPA hop punch. It wouldn't be a stretch if I were to say that this is my favorite beer that I've ever brewed.
Frank, that might be the reddest beer I've ever seen. What was your grist ?
Frank, that might be the reddest beer I've ever seen. What was your grist ?
The lighting is perfect....and I enhanced the photo a touch :P. It's more of a natural amber color.
A Scotch Ale 60 shilling.
(http://uploads.tapatalk-cdn.com/20160313/46a7a2274ce205d393b375ffbf276360.jpg)
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I have both 5 &10 quart sizes US Plastics has a 5gal size. If you invert them at the correct angle you can use them like a conical fermenter and dispense your trub out of the spicket.A Scotch Ale 60 shilling.
(http://uploads.tapatalk-cdn.com/20160313/46a7a2274ce205d393b375ffbf276360.jpg)
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I thought I was the only one! I could not find a way to bottle my small batches without fighting the autosiphon until I started using this beverage dispenser. Works perfectly!
I literally leave all trub behind...I work very hard to transfer clear wort. I know experiments show now impact on flavor, but wonder about its impact on foam.....just an assumption at this point.
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Didn't see this. The carbonation seemed a bit lower, but not bad and certainly not flat. It just didn't pour as heady as the pilsner did. Very nice bready malt character.Ken's Oktoberfest. Wile E. approved. Had this last night. Very nice, Ken! Send me the intimate deets in a PM, please!
(http://s9.postimg.org/915h8wwn3/20160311_174147_LLS.jpg) (http://postimage.org/)
how was carbonation? rushed it to get it out door.
you nailed it! perfect red and great foam.
My IPA with Equinox, Citra, Nugget, and Columbus.
(http://i324.photobucket.com/albums/k337/dannyjed/DSC01783.jpg) (http://s324.photobucket.com/user/dannyjed/media/DSC01783.jpg.html)
I'm really liking them and they go well with the other hops. I used the Equinox at a higher proportion and it has a nice fruity flavor and aroma.
Seems like Equinox and Columbus would compliment each other greatly.
I like Citra, but I have learned from my own personal tastes that I like it in smaller proportions with other hops. Your combo sounds good.I'm really liking them and they go well with the other hops. I used the Equinox at a higher proportion and it has a nice fruity flavor and aroma.
I love Equinox and I love Citra, but I didn't like them together that well. They kinda clashed to me. As the beer got older, it started getting better.
That amber pictured above was hopped with equal parts of Equinox, Simcoe, Columbus, and Centennial... It's a resinous dankity-dank bomb.... Seems like Equinox and Columbus would compliment each other greatly.
I like Citra, but I have learned from my own personal tastes that I like it in smaller proportions with other hops.
Now this, this is desirable. The next time I hear someone say they smell cat pee in a complimentary way, I'm going to freak.Seems like Equinox and Columbus would compliment each other greatly.
Smelled like a bunch of different fruit trees planted in a field of cannabis. ;)
I'm really liking them and they go well with the other hops. I used the Equinox at a higher proportion and it has a nice fruity flavor and aroma.
I love Equinox and I love Citra, but I didn't like them together that well. They kinda clashed to me. As the beer got older, it started getting better.
Seems like Equinox and Columbus would compliment each other greatly.
Smelled like a bunch of different fruit trees planted in a field of cannabis. ;)
I'm really liking them and they go well with the other hops. I used the Equinox at a higher proportion and it has a nice fruity flavor and aroma.
I love Equinox and I love Citra, but I didn't like them together that well. They kinda clashed to me. As the beer got older, it started getting better.
Oh boy...just bought a # of Equinox :P to do a 50:50 with Citra in a couple of brews. Berths Brewery seemed to like the combo so I figured why not as I love them individually...
Smelled like a bunch of different fruit trees planted in a field of cannabis. ;)
Smelled like a bunch of different fruit trees planted in a field of cannabis. ;)
Yeah, Jon... This doesn't help me out being that I have no idea what cannabis smells like ::)
I'm really liking them and they go well with the other hops. I used the Equinox at a higher proportion and it has a nice fruity flavor and aroma.
I love Equinox and I love Citra, but I didn't like them together that well. They kinda clashed to me. As the beer got older, it started getting better.
Oh boy...just bought a # of Equinox :P to do a 50:50 with Citra in a couple of brews. Berths Brewery seemed to like the combo so I figured why not as I love them individually...
Paul, I just looked back at my recipe. It was equal parts Equinox, Citra, and Amarillo. My fault. After 4-6 weeks on tap, the combo started to melt together. I can't describe what I didn't like about it, I just know it wasn't my favorite. That doesn't mean it was bad though.
I truly think that Equinox is as versatile as Centennial. I think it has a juiced up centennial-like profile with an added dimension of resin. It just has such a high oil content that it can tend to dominate if it's not held in check.
Citra and Equinox might work really well together for you.... Remember, I'm the weirdo that hates mosaic :P
I'm really liking them and they go well with the other hops. I used the Equinox at a higher proportion and it has a nice fruity flavor and aroma.
I love Equinox and I love Citra, but I didn't like them together that well. They kinda clashed to me. As the beer got older, it started getting better.
Oh boy...just bought a # of Equinox :P to do a 50:50 with Citra in a couple of brews. Berths Brewery seemed to like the combo so I figured why not as I love them individually...
Paul, I just looked back at my recipe. It was equal parts Equinox, Citra, and Amarillo. My fault. After 4-6 weeks on tap, the combo started to melt together. I can't describe what I didn't like about it, I just know it wasn't my favorite. That doesn't mean it was bad though.
I truly think that Equinox is as versatile as Centennial. I think it has a juiced up centennial-like profile with an added dimension of resin. It just has such a high oil content that it can tend to dominate if it's not held in check.
Citra and Equinox might work really well together for you.... Remember, I'm the weirdo that hates mosaic :P
i haven't been able to like mosaic either....still hoping to find a beer with it that doesn't make my upper lip curl :o
I'm really liking them and they go well with the other hops. I used the Equinox at a higher proportion and it has a nice fruity flavor and aroma.
I love Equinox and I love Citra, but I didn't like them together that well. They kinda clashed to me. As the beer got older, it started getting better.
Oh boy...just bought a # of Equinox :P to do a 50:50 with Citra in a couple of brews. Berths Brewery seemed to like the combo so I figured why not as I love them individually...
Paul, I just looked back at my recipe. It was equal parts Equinox, Citra, and Amarillo. My fault. After 4-6 weeks on tap, the combo started to melt together. I can't describe what I didn't like about it, I just know it wasn't my favorite. That doesn't mean it was bad though.
I truly think that Equinox is as versatile as Centennial. I think it has a juiced up centennial-like profile with an added dimension of resin. It just has such a high oil content that it can tend to dominate if it's not held in check.
Citra and Equinox might work really well together for you.... Remember, I'm the weirdo that hates mosaic :P
i haven't been able to like mosaic either....still hoping to find a beer with it that doesn't make my upper lip curl :o
Out of curiosity guys - was this on one bag of hops, also commercial Mosaic beers? I guess I've been lucky, I always get a fruitier, less catty version of Simcoe. Sometimes I get a bag of garlicky hops from a variety I normally love. Supposedly harvest related.
Out of curiosity guys - was this on one bag of hops, also commercial Mosaic beers? I guess I've been lucky, I always get a fruitier, less catty version of Simcoe. Sometimes I get a bag of garlicky hops from a variety I normally love. Supposedly harvest related.
Every.single.one... Homebrew and commercial.
Victory DirtWolf is brewed with mosaic... That's the only one that I've liked.
Out of curiosity guys - was this on one bag of hops, also commercial Mosaic beers? I guess I've been lucky, I always get a fruitier, less catty version of Simcoe. Sometimes I get a bag of garlicky hops from a variety I normally love. Supposedly harvest related.
Every.single.one... Homebrew and commercial.
Victory DirtWolf is brewed with mosaic... That's the only one that I've liked.
Dirt Wolf rocks. Great beer.
Dirt Wolf rocks. Great beer.
I believe it's Citra, mosaic, simcoe, and chinook
Dirt Wolf rocks. Great beer.
I believe it's Citra, mosaic, simcoe, and chinook
Yeah, sounds right. I think it's one of the best readily available IIPAs out there. Can't drink IIPA if it's not dry. I'm pretty convinced they dry out with sugar.
Dirt Wolf rocks. Great beer.
I believe it's Citra, mosaic, simcoe, and chinook
Yeah, sounds right. I think it's one of the best readily available IIPAs out there. Can't drink IIPA if it's not dry. I'm pretty convinced they dry out with sugar.
Yeah, I'd count on that too.
I just read that victory and southern tier merged. I like victory beers but no so crazy about southern tier. Kind of a bummer.
Wow. Hadn't heard that. Not in love with Southern Tier either.
What about the current Beer Camp? Also nosaic
What about the current Beer Camp? Also Mosaic
What about the current Beer Camp? Also Mosaic
I've not had the latest Beer Camp... Are you talking about the Tropical?
Dayum now I want to move that imperial Porter up in the brew shedule
JT- nicely done. hows it going down?Thanks Ken. It's right at 5% with 32 calculated IBUs, goes down smooth and leaves me with a glass to refill right away. I'll ship this one out for the swap, looking for some more feedback. Funny how things go. When I first started home brewing I was all about the ales. I love that there isn't much for a Pilsner to hide behind. It makes me feel all that much better about what I'm tasting right now.
JT... I just read closer that that was your first Pilsner... It's bangin lookin! I bet it's quite delicious!Your porter sounds very close to what I'm looking to brew. Wish I had a pint! Cheers Frank!
JT... I just read closer that that was your first Pilsner... It's bangin lookin! I bet it's quite delicious!Your porter sounds very close to what I'm looking to brew. Wish I had a pint! Cheers Frank!
What about the current Beer Camp? Also Mosaic
JT- nicely done. hows it going down?Thanks Ken. It's right at 5% with 32 calculated IBUs, goes down smooth and leaves me with a glass to refill right away. I'll ship this one out for the swap, looking for some more feedback. Funny how things go. When I first started home brewing I was all about the ales. I love that there isn't much for a Pilsner to hide behind. It makes me feel all that much better about what I'm tasting right now.
I love both, but went German on this one. First time using gelatin too.JT- nicely done. hows it going down?Thanks Ken. It's right at 5% with 32 calculated IBUs, goes down smooth and leaves me with a glass to refill right away. I'll ship this one out for the swap, looking for some more feedback. Funny how things go. When I first started home brewing I was all about the ales. I love that there isn't much for a Pilsner to hide behind. It makes me feel all that much better about what I'm tasting right now.
yeah pretty naked beer where anything wrong tends to jump out. bopils, german?
JT... I just read closer that that was your first Pilsner... It's bangin lookin! I bet it's quite delicious!Your porter sounds very close to what I'm looking to brew. Wish I had a pint! Cheers Frank!
Yeah man looking good.
Seems like you should give up the goods on the Porter frank!
Another tasty looking brew Ken
All el dorado IPA. 95.2% pale ale malt, 4.8% carared. 52ibu bittering charge el dorado, 6oz el dorado steep/whirlpool 170f, 3oz dry hop 5 days. OG 1.055 FG 1.008, 6.2% abv.How's it treating you? Sure looks good!
(http://uploads.tapatalk-cdn.com/20160316/7423bf62d23fe4a5516e020b1d7d59c6.jpg)
(http://uploads.tapatalk-cdn.com/20160316/3589adfe7103ad901c4df5c96e3c98ba.jpg)
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It's fresh JT so great full aroma IPA.Descriptors correct on El Dorado? Never used it. Tropical fruit, pear, watermelon, stone fruit?
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Pretty beer. Looks a lot like the IPA I posted, in color, foam, etc. Looks tasty !Yeah the pale ale malt and touch of carared makes a nice color.
It's fresh JT so great full aroma IPA.Descriptors correct on El Dorado? Never used it. Tropical fruit, pear, watermelon, stone fruit?
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Hoping to post a pic of me new IPA this evening. First sample bottle after carbing almost 3 weeks and 2 days of refrigeration, fingers crossedI know that anticipation! One of the best and worst things about this hobby!
Yes, but by the time the swap comes around, I'm not sure what it will be like to get a true read on it in May
I can't rave enough about this beer. I need to brew more of Ron Pattinson's recipes.I have brewed a coupe of Ron's recipes, and those were very tasty.
(http://uploads.tapatalk-cdn.com/20160316/9baf63b6bf755f42269360ded2f26825.jpg)
1957 Whitbread IPA clone
I like that he has stuff that isn't just the usual "according to style" recipes. Those are much more up my alley than a basic ESB recipe similar to what I've brewed a bunch of times. This 3.5% IPA is a good example of that. I think my next one will be the Double Brown recipe posted here:I can't rave enough about this beer. I need to brew more of Ron Pattinson's recipes.I have brewed a coupe of Ron's recipes, and those were very tasty.
(http://uploads.tapatalk-cdn.com/20160316/9baf63b6bf755f42269360ded2f26825.jpg)
1957 Whitbread IPA clone
I like that he has stuff that isn't just the usual "according to style" recipes. Those are much more up my alley than a basic ESB recipe similar to what I've brewed a bunch of times. This 3.5% IPA is a good example of that. I think my next one will be the Double Brown recipe posted here:I can't rave enough about this beer. I need to brew more of Ron Pattinson's recipes.I have brewed a coupe of Ron's recipes, and those were very tasty.
(http://uploads.tapatalk-cdn.com/20160316/9baf63b6bf755f42269360ded2f26825.jpg)
1957 Whitbread IPA clone
http://barclayperkins.blogspot.com/2016/03/lets-brew-wednesday-1954-whitbread_9.html
It's fresh JT so great full aroma IPA.Ken, do you also drop your pH in the kettle to 5.2ish? And also with about a .5mL lactic/phophoric per pound of grist?
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It's fresh JT so great full aroma IPA.Ken, do you also drop your pH in the kettle to 5.2ish? And also with about a .5mL lactic/phophoric per pound of grist?
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Ah, I see. Wonder if there's a benefit to doing that on IPA as well. But as someone said, ale yeast tends to drop the pH a bit more in fermentation than lager yeast, so I suppose it's not necessary.It's fresh JT so great full aroma IPA.Ken, do you also drop your pH in the kettle to 5.2ish? And also with about a .5mL lactic/phophoric per pound of grist?
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I have been on pale lagers.
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That's what I use. From what I understand the brewers invert sugar used in the UK is a bit different, but Lyle's is easy enough for me to get my hands on and is a close enough substitute as far as I know.I like that he has stuff that isn't just the usual "according to style" recipes. Those are much more up my alley than a basic ESB recipe similar to what I've brewed a bunch of times. This 3.5% IPA is a good example of that. I think my next one will be the Double Brown recipe posted here:
http://barclayperkins.blogspot.com/2016/03/lets-brew-wednesday-1954-whitbread_9.html
I was looking at that recipe also. What would you use for the invert sugar? Lyle's?
(http://uploads.tapatalk-cdn.com/20160318/ad574170536cfb8a7316ebece44db854.jpg)
YABA- Yet another blonde ale
This one is
81% 2-row
19% Munich
Bittered and flavored w/ Willamette.
Safale K97 yeast.
I like it. The main thing I like is it is easy to use: starts fermentation fast when rehydrated (I haven't tried pitching dry), clean tasting, easy to clear with gelatin. No hint of diacetyl or other off flavors ever.(http://uploads.tapatalk-cdn.com/20160318/ad574170536cfb8a7316ebece44db854.jpg)
YABA- Yet another blonde ale
This one is
81% 2-row
19% Munich
Bittered and flavored w/ Willamette.
Safale K97 yeast.
Looks great. What do you think of k97
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Bohemian pilsner. Probably my best one so far.....Love both of these styles. Beers look great too!
(https://c2.staticflickr.com/2/1461/25596815060_469329b33c_b.jpg)
my Dunkel
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Bohemian pilsner. Probably my best one so far.....
(https://c2.staticflickr.com/2/1461/25596815060_469329b33c_b.jpg)
The light caught this one just right for sure. Citra/galaxy/Mosaic IPA .
(http://i1078.photobucket.com/albums/w495/kpk028/IMG_0106_zps1fjd1opt.jpg) (http://s1078.photobucket.com/user/kpk028/media/IMG_0106_zps1fjd1opt.jpg.html)
The light of the setting sun caught this one just right for sure. Citra/galaxy/Mosaic IPA .
(http://i1078.photobucket.com/albums/w495/kpk028/IMG_0106_zps1fjd1opt.jpg) (http://s1078.photobucket.com/user/kpk028/media/IMG_0106_zps1fjd1opt.jpg.html)
Durin's Day. I'd name that beer Durin's Day.
The light of the setting sun caught this one just right for sure. Citra/galaxy/Mosaic IPA .
(http://i1078.photobucket.com/albums/w495/kpk028/IMG_0106_zps1fjd1opt.jpg) (http://s1078.photobucket.com/user/kpk028/media/IMG_0106_zps1fjd1opt.jpg.html)
(http://i1306.photobucket.com/albums/s564/Frank_Mader/Mobile%20Uploads/image_zpsgrqn5k2s.jpeg)
"Amberlucious".... This hoppy Amber weighs in at 7.1% and packs an IPA hop punch. It wouldn't be a stretch if I were to say that this is my favorite beer that I've ever brewed.
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Only 2 of my Kolsch left. Aging, but still really nice. Getting some oxidation after 4 months. I remember telling Amanda that CO2 purge wasted CO2. OK, I Get it now. Purged keg and bottled from keg. No purge on bottles. I do think CO2 transfer could make a difference as beer ages and longevity.
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(http://uploads.tapatalk-cdn.com/20160323/3bb3afbe229a18e618d4e60066d55e3b.jpg)Looks good. I am curious about the taste, I have never brewed with the syrup or molasses. Did they thin out the beer?
My recent American Mild. First time fining with gelatin, really happy with how it turned out.
Kinda surprised by the flavor. Tastes like it has crystal malt in it-but it doesn't. Just pale ale malt, flaked barley, lyle's golden syrup and blackstrap molasses. Has to be the syrup that I'm tasting.
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Man am I glad it's Friday...
(http://uploads.tapatalk-cdn.com/20160326/a5647277a2662e092948ea2c1fad8edd.jpg)
+1 looks great JTMan am I glad it's Friday...
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Man, that looks killer! Am I in Munich right now?
+1 looks great JTMan am I glad it's Friday...
(http://uploads.tapatalk-cdn.com/20160326/a5647277a2662e092948ea2c1fad8edd.jpg)
Man, that looks killer! Am I in Munich right now?
Man am I glad it's Friday...
(http://uploads.tapatalk-cdn.com/20160326/a5647277a2662e092948ea2c1fad8edd.jpg)
Man, that looks killer! Am I in Munich right now?
Man am I glad it's Friday...
(http://uploads.tapatalk-cdn.com/20160326/a5647277a2662e092948ea2c1fad8edd.jpg)
Enj