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Messages - krebsy

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All Grain Brewing / Re: First time doing a true lager
« on: April 18, 2014, 06:16:57 AM »
Over the next month, will I see any continued fermentation and hit that 1.014 number, or am I stuck with a slightly sweet lager?

If the wort still has fermentable sugars in it, you may be able to warm the beer back up and pitch an active starter of yeast to finish out the last few points.  You could even use a clean ale yeast like 1056 to do it.  I did this to clean up some diacetyl in an early lager of mine and it worked quite well.

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Beer Recipes / Re: DFH Raison D'etre All Grain Recipe Wanted
« on: March 13, 2014, 07:11:07 AM »
In my experience, Wyeast's Ardennes strain is significantly cleaner in both esters and phenols compared to their Westmalle strain.  I don't pick up a significant Belgian yeast character in Raison D'etre, so I would go with Ardennes if you want something closer to the real deal.

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General Homebrew Discussion / Re: Adding java to a stout
« on: February 26, 2014, 07:18:24 AM »
Hmm, that's interesting.
 
Also, how do you chill? I would think that throwing beans in at flameout would be fine if you can cool quickly. Not so good if the wort will be hot for an extended time.

Immersion chiller.

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General Homebrew Discussion / Re: Adding java to a stout
« on: February 25, 2014, 08:20:02 AM »
I did not notice the bell pepper character in the beer I made, but I have noticed it in some others that I know were made with beans steeped in the beer post fermentation.  My suspicion is that it is certain beans or roast levels, or just how my senses interpret it sometimes.

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General Homebrew Discussion / Re: Adding java to a stout
« on: February 25, 2014, 07:28:40 AM »
I am making a Breakfast Stout clone from Founders and it calls for coffee in the boil and at bottling.  I cold steeped about 4 oz's for 3 days.  I didn't think about tasting it before dropping it into my boil, maybe next time.  I also have to add more coffee when I bottle.  I will also be cold steeping these.  Any thoughts on possible infection or is there enough alcohol to thwart that potential problem?  Any success or failures you have encountered?

Thanks,
Kyle

  I brewed the Breakfast Stout recipe from BYO awhile back and I steeped the prescribed amount of coffee (2oz?) in a hop bag in the kettle after flame out for about 4 minutes, just like I would if making coffee in a coffee press.  There is additional coffee called for to be steeped post fermentation.  I did this as well, and the overall coffee character was prominent, but pleasant.  I did not have infection issues.  This is also the reason I encourage people to not be afraid of steeping a portion of the coffee in the hot wort post boil.  Done right, it won't be a harsh, acidic mess.

  As an aside, does anyone else think coffee beers sometimes taste more like green bell peppers than coffee?

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Beer Recipes / Re: Munich Dunkel Recipe?
« on: November 22, 2013, 10:56:23 AM »
I've brewed a few of these and my preference is for 80-90% Weyermann Munich II, with the rest being pils and just enough Carafa Special to get the color where you want it.  I choose to leave out any Cara malts, but a dash of CaraMunich might serve to boost the toasty characteristics a bit. Noble hops to hit 20 IBU or so. I usually add a half oz or so hop charge at 20-15 minutes for a tiny hint of hop flavor.  WLP833 makes a nice dunkel and is great to repitch into a doppelbock.

I think exactly like you! Perhaps we are doppelgangers? ;)

Great minds drink alike!

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Beer Recipes / Re: Munich Dunkel Recipe?
« on: November 22, 2013, 07:28:49 AM »
I've brewed a few of these and my preference is for 80-90% Weyermann Munich II, with the rest being pils and just enough Carafa Special to get the color where you want it.  I choose to leave out any Cara malts, but a dash of CaraMunich might serve to boost the toasty characteristics a bit. Noble hops to hit 20 IBU or so. I usually add a half oz or so hop charge at 20-15 minutes for a tiny hint of hop flavor.  WLP833 makes a nice dunkel and is great to repitch into a doppelbock. 

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Extract/Partial Mash Brewing / Re: Partial Mash system
« on: January 04, 2012, 08:06:11 AM »
I partial mash in a 5 gallon igloo cooler.  I made a manifold from cpvc initially since I planned to fly sparge.  I've switched to batch sparging, but the manifold still works great.  Once I got my system set up properly in beer smith, my temps come out very close every time, and I lose very little heat during the mash.

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