Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - beersk

Pages: [1] 2 3 ... 221
1
All Grain Brewing / Re: First Low Oxygen Brew
« on: December 03, 2016, 03:18:03 PM »
Looks like you've got nice hot break in there. I started getting that when I switched to low oxygen. Egg drop soup, huge white clumps of break material. Never had that before. I've also been getting scummy crap on top of the boil, almost like a skin film that forms. I skim that off also.

2
Equipment and Software / Re: Mash Caps
« on: December 02, 2016, 02:34:32 PM »
I used several layers of foil, sort of rolled and crimped on the ends. The foil was slightly bigger than the inside of the cooler, so that I could mold it to the edges and corners. Not sure if it's a long term solution but it turned out a really tasty beer.
I imagine your rolled edges create rigidity. Aluminum isn't an issue?
I asked Bryan this and he didn't seem to think aluminum was a problem...

3
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: December 02, 2016, 02:30:43 PM »
Thanks, I'm really hoping the carafa III doesn't come through too much. Planning to add it at the end of the mash, or halfway through when I add step infusion water. Low oxygen is messing with me. It was easier before when it was ignorance is bliss.


I'm curious to hear how that carafa III comes out here, Jesse. Yeah, the color adjustments still have me scratching my head. I'm probably headed to Sinamar for that in low O2 beers unless I hear that these small additions can work. Yeah, kinda changes the ballgame, huh?


Definitely does change things. I'm either going to quit brewing dark beers since I don't drink them much anyway or get some sinamar, which isn't available everywhere. I'm thinking adding at mashout or before running off should work fine as a temporary fix though.

Yeah, hopefully so. Honestly I'm wondering if brewing porter and stout (or any roasty beer) non-lodostyle  is the way to go. If the roast is amplified that much in malts like midnight wheat and carafa in lodo, then I can't see how to make a roasty stout work otherwise. Roasted malts are high in antioxidants. Maybe it's the answer for dark, roasty beers.

When you stop and think about, the roasted malts added to beers like stout and porter are more for flavor than color. Backing off the roasted malts in percentage should still maintain the color of the beers. In that sense you aren't really changing the recipe all that much.
Yeah, I'd think you could just back off on the amounts for porter and stout and still get the best results.

I think it wold be interesting to compare dark beers brewed LODO to the more traditional home brewing methods.  Myself, I don't need to add angst to my brew day.  Kind of defeats the purpose.


I'd like to compare, too. Don't get me wrong - I'm a laid back brewer. Just thinking out loud on connecting lodo to dark beers. Only one way to find out, huh?  :)
I'm just thinking that, at this point, I'd like all my beers to be brewed low O2 just for consistency sake. And it just feels pure. So, it's like learning to brew all over again, which makes it both fun and stressful at the same time. Just like any learning process.

4
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: December 02, 2016, 12:44:48 PM »
Thanks, I'm really hoping the carafa III doesn't come through too much. Planning to add it at the end of the mash, or halfway through when I add step infusion water. Low oxygen is messing with me. It was easier before when it was ignorance is bliss.


I'm curious to hear how that carafa III comes out here, Jesse. Yeah, the color adjustments still have me scratching my head. I'm probably headed to Sinamar for that in low O2 beers unless I hear that these small additions can work. Yeah, kinda changes the ballgame, huh?


Definitely does change things. I'm either going to quit brewing dark beers since I don't drink them much anyway or get some sinamar, which isn't available everywhere. I'm thinking adding at mashout or before running off should work fine as a temporary fix though.

5
Kegging and Bottling / Re: 3 gallon kegs
« on: December 02, 2016, 12:17:40 PM »
Hmmm, check out Farmhouse Brewing Supply. They started getting the ones from India, the AMCYL brand. I've heard those are decent. I have the 2.5 gallon kegs from Adventures in Homebrew. Those are great.

6
Kegging and Bottling / Re: Bottle Spunding Trappist Ales
« on: December 02, 2016, 12:05:13 PM »
Thanks for posting, Derek. I have the advantage of being able to do this quite easily since I ferment in kegs. I could bottle a couple off at the same time I transfer to spund in the keg.

7
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: December 02, 2016, 11:50:58 AM »
Nice. I'm due for a schwarzbier also. Brewing Vienna lager this weekend though.
32% Vienna
32% Munich
32% Barke Pils
3% Carahell
1% Carafa III
wlp833

Think it's around 23 IBU, OG 1.053

Looks real nice!
Thanks, I'm really hoping the carafa III doesn't come through too much. Planning to add it at the end of the mash, or halfway through when I add step infusion water. Low oxygen is messing with me. It was easier before when it was ignorance is bliss.

8
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: December 02, 2016, 10:36:15 AM »
Nice. I'm due for a schwarzbier also. Brewing Vienna lager this weekend though.
32% Vienna
32% Munich
32% Barke Pils
3% Carahell
1% Carafa III
wlp833

Think it's around 23 IBU, OG 1.053

9
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: December 02, 2016, 06:47:30 AM »
Maybe. Or the new challenger to deep fried turkey fires.   :)
I thought there was a NASA reference in there :-/
Too soon?
I don't know, it's been over 30 years... I was only like 2 when that happened.

Anyway... since I'm making a switch to smaller batches and buying 2.5 gallon kegs, it feels better and easier to fill a keg to the brim with sanitizer and push it out with 5 PSI to purge the keg. Then transfer in from the keg fermenter to "spund" (I don't have a spundapparat, only cap off the fermentation about 4 points above target FG).
Haven't been drinking as much and kegs have been lasting 2 months so I felt like it was a good time to do smaller batches.. It's much easier to handle everything, that's for sure!

10
General Homebrew Discussion / Re: Pics of recent brews?
« on: December 02, 2016, 06:42:56 AM »




My new Cleopatra APA, my first stab at low oxygen brewing, at 3 weeks. Yeah, the foam is killer. The only haze is from dry hopping. But there's a lot going on at once - I preboiled the water, used 50ppm SMB, but also (per the recently posted Bamforth paper) used a late addition of Brewtan (gallotannin) and PVPP (actually used the Brewbrite mixture of Polyclar and whirlfloc). So I undoubtedly broke the rules by changing multiple variables at once. Thing is, the beer is fantastic and there are justifications for all those changes. So I'm going forward with this as my MO.

 Interestingly, this is my house APA recipe, brewed it many times, and the color is slightly but noticeably lighter, giving more credence to the low oxygen brewers reported results of lighter colored beers. Aside from that, yes, the malt quality is very fresh and well defined. It has IT. As a footnote, the Cleopatra hops are very nice - first hops I've bought from Ted Hausotter. Citrusy, tropical/mango, slight pine, slight spiciness. Best APA I've ever made, period. I'm sold.
Yes!!!! Looks awesome.

When I have time I will give this a shot.....just haven't been able to digest the process and figure out what it means to change for my system.


Sent from my iPad using Tapatalk
Ken, if your beers you sent me are any indication, you don't have far to go! And take baby steps. That's how I did it as I also "digested" the process and how to make the changes on my system. I'm still feeling like my beers need improvement. They aren't blowing me away or anything yet. But I'm notoriously hard to please.

11
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: December 01, 2016, 02:56:25 PM »
Maybe. Or the new challenger to deep fried turkey fires.   :)
I thought there was a NASA reference in there :-/

12
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: December 01, 2016, 12:02:52 PM »
See below

https://www.youtube.com/watch?v=46Y6wdj65q0&feature=share
I don't think this would work any different than purging with CO2. Oxygen would flood back in after the flames went out.
Cool as hell video though. Chemistry! Wish I'd paid more attention in Chemistry my junior year of highschool.

13
The Pub / Re: What's the Weather Like Where You Are?
« on: December 01, 2016, 06:46:12 AM »
Dang! That much snow already, wow. I'm in Iowa, it's just chilly and windy here now. We had a nice run there for a while, now I guess the weather has decided to be more like what it should be... High of 39F and West winds today...oh and cloudy. The sun doesn't like us anymore.

14
All Grain Brewing / Re: WLP029 Kolsch yeast Strain
« on: November 30, 2016, 08:27:03 AM »
FWIW I'd never put Munich in a kolsch.  $0.02  .

Indeed!


Most indeededly. That, and the reason I don't do comps - Judges are full of sh!t. BJCP behind your name doesn't mean you know beer.

15
All Grain Brewing / Re: LODO Impact on Roast Flavor
« on: November 30, 2016, 06:40:40 AM »
Quite. Brewtan B is NOT low oxygen brewing. I definitely notice a far bigger jump in beer quality with low oxygen brewing than I did with Brewtan B. I'm all stainless now too though, so I've been considering not even using the Brewtan. But I have it, so I might as well...

But back on topic, I would like to get my hands on sinamar. Is it something that needs to be used FRESH like liquid malt extract?
It's sad that 1% has such an effect. But I guess it'll make me find new ways to brew and create recipes. I was going to do a Marzen that is about 11 SRM tomorrow, but I maybe just cut the roast malt coloring addition altogether and make it about 7 SRM for a lighter variation, just for kicks. Maybe I don't even need roast malt. The only dark beers I really brew that I don't want too much roastiness in are black IPA and occasionally schwarzbier (rarely).

Pages: [1] 2 3 ... 221