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Messages - beersk

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1
The Pub / Re: NB Forum
« on: February 10, 2016, 06:52:26 PM »
Marc, I would love to!


I've been getting random messages from the NB forum in my email, posts on threads? I don't know, but it's annoying and it happens kind of sporadically. Very odd.

2
Equipment and Software / Re: Speidel spigot sanitation
« on: February 10, 2016, 07:35:31 AM »
There's a thread on HomeBrewTalk about using the spigots from the SS Brewtech brewbuckets for the Speidels. Looks like a good alternative.

3
Yeast and Fermentation / Re: Omega Labs HotHead ale yeast
« on: February 07, 2016, 02:10:37 PM »
Is it a saison yeast? Says nothing of the sort in the link. 98F is insane. Kind of like Panama Jack's Workhorse yeast is apparently good up into the 80s as a clean ale yeast.

Also, I'm curious why they feel the need to state that they are not associated with Wyeast or White Labs... seems kind of obvious.

4
General Homebrew Discussion / Re: Wah!!!
« on: February 07, 2016, 02:03:59 PM »
Aww, that really sucks. It miiiight be okay. I doubt it's fully oxidized. Keg it up anyway once it settles out again. But yeah, get a bucket. You'll thank yourself for it.

5
All Grain Brewing / Re: Adding Dark Grains During Vorlauf
« on: February 07, 2016, 01:44:57 PM »
What mash pH do y'all shoot for in black IPA? I'm thinking 5.4 is a good target, or would 5.5 be better?

6
All Grain Brewing / Re: Adding Dark Grains During Vorlauf
« on: February 07, 2016, 10:25:35 AM »
I just did a few back to back stouts and would agree that pH is the main thing. If you mash only the pale malts at reasonable pH then add the dark grains you'll drop the pH real low. I did that intentionally to get some of that Guinness character - the final beer ended up at 3.85pH and that was a big factor in it's taster. Adding all the grains in the mash and mashing higher (5.5-5.6ish - final beer was 4.2 IIRC) resulted in smoother beer for me.

If my goal was really, really smooth dark beer I'd go with dehusked black malt, Carffa III special, black prinz, midnight wheat, etc. Did an oatmeal stout with all the dark grains dehusked, it added a great smooth chocolate flavor.
This is one thing I've always wondered about this method, is dropping that pH too low after adding the dark grains at vorlauf. I subscribe to JZ's thinking in that brewers have been mashing grains all together for centuries, no reason to change it. I doubt Fuller's is adding their dark grains to the London Porter at vorlauf...
I'm using debittered black in an oatmeal stout today, I'm really looking forward to it.

7
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: February 07, 2016, 10:20:53 AM »
Brewing an oatmeal stout right now, almost done with the mash. Planning to open ferment and skim the braunhefe and top crop the yeast for None More Black IPA next Sunday.

8
Kegging and Bottling / Re: super foamy pours
« on: February 05, 2016, 04:35:54 PM »


You might have a bad regulator that's creeping up in pressure.
Oh yeah, this is something to look for too. Good call, Joe.

9
General Homebrew Discussion / Re: On tap for the Super Bowl
« on: February 05, 2016, 04:29:26 PM »
Is it this weekend?

kickoff at 3:30pm Pacific Time on CBS.

Thanks, but I won't be watching.  Never been a football (or just about any other sport) fan.
Nerd!

About the only sport I get into is baseball. This year I've watched more basketball than I'm used to because my aunt and uncle that I've been spending a lot of time with really like watching Iowa basketball. I even went to a game last weekend and had a ton of fun.

10
General Homebrew Discussion / Re: Pics of recent brews?
« on: February 05, 2016, 02:45:13 PM »
Damn, I'm very thirsty and in 45 minutes it will be BEER THIRTY.

11
General Homebrew Discussion / Re: On tap for the Super Bowl
« on: February 05, 2016, 02:42:13 PM »
You can't call it that! It's copyrighted! You have to call it "The Big Game". You trying to get us all in trouble?

Damn, that's quite a list you've got there. Not sure what I'll drink, maybe bring a growler of Helles over to my uncle's.

12
Ingredients / Re: Weyermann Barke malts
« on: February 04, 2016, 06:47:23 AM »
So, what I'm  hearing is it's basically the "maris otter" of German barley? (Not in flavor, but in essence.)
And it's priced like floor malted maris otter too, which is why I haven't picked any up yet.

13
All Grain Brewing / Re: Low pH with Best Pils Malt?
« on: February 04, 2016, 06:45:16 AM »
Last weekend I did a pils and I adjusted it to 10 in software and ended  up almost right on vs projected.


Edit: I've only mini mash tested this sack of Avangard pils. I will be getting another in March and will be testing that also to see if it's consistent.

Sent from my iPad using Tapatalk
Whoa, 10L and you hit your mark??? Holy crap.

14
Equipment and Software / Re: stick heater for mashing
« on: February 03, 2016, 11:30:33 AM »
I haven't used it, but I don't know how much different it'd be than using an element that's already in the kettle like many electric brewers. I guess maybe they're recirculating while heating...

15
Ingredients / Re: Weyermann Barke malts
« on: February 03, 2016, 11:28:17 AM »
The only person I know who's used it is Bryan. I'd like to try it, it is a tad on the pricey side though.

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