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Messages - swampale

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Commercial Beer Reviews / Re: Paulaner Original Munich (Helles)
« on: September 20, 2015, 04:51:06 AM »
You could be right about that Chumely. However, it also could be the type of yeast. My lhbs was out of WLP833 and most other lager strains at the time. I ended up buying WLP940, Mexican lager and the beer was clean, but it didn't have that malty, bread like flavor I usually get with 833.

Beer Recipes / Re: Kolsch Guidance
« on: September 16, 2015, 03:22:24 AM »
Here is my Kolsch recipe.
92% Pils malt
8% Munich ( 6 L )
Tettnanger - 60 min addition - 23 ibu
Wyeast 2565
75% RO - 25% dechlorinated tap water

I tried WLP029 but didn't like it. 7 days @ 59 F then @ 64 F until done. Takes over 7 days to clear with gelatin, I assume it is the yeast. To me, it is a toss up between a Kolsch and a Pils. Love them both.

Yeast and Fermentation / Re: New Yeast Company
« on: September 10, 2015, 04:33:33 AM »
200 billion is still not enough for me in my 14 gallon conical.

General Homebrew Discussion / Re: Bohemian Pilsner Hop Schedule
« on: September 02, 2015, 04:36:26 AM »
Can you get a good hop bitterness with 15 minute additions?

Equipment and Software / Re: Promash Status
« on: September 01, 2015, 03:41:19 AM »
I am still a Promash fan. I can make up a recipe in no time. I add my own ingredients as they change over time. I tried the trial version of Beersmith once and didn't like it, sorry Brad. Using Windows 7 at the moment, but if I do upgrade to Win 10, I hope Promash will still work okay.

General Homebrew Discussion / Re: whole campden tablet
« on: May 29, 2015, 04:24:54 PM »
I use a pill cutter I bought at a drug store for my tablets and it works great.

Beer Recipes / Re: Lagers
« on: May 25, 2015, 05:05:09 AM »
My lagers don't take as long as my Kolsch does.

Beer Recipes / Re: Session Czech lager
« on: May 25, 2015, 05:03:39 AM »
Same yeast as I use. I have used a few different lager yeasts and 833 seems to be the one I like best. I use 5% Munich ( 6 L ) instead of Vienna. Just me though. With a lighter gravity, does it still taste like a Pils? I have never gone lower that 1.050.

General Homebrew Discussion / Re: State of home-brewing
« on: May 25, 2015, 04:45:38 AM »
It has been booming in Canada for a few years now. Took a long time for people to realize there is more out there besides Coors Light. There are a few stores around Toronto and certainly room for more considering the size of the city. The few hbs's that are there carry a huge stock of just about everything you could imagine in a good homebrew store. I haven't heard anything up here about slow sales, just the opposite.

All Grain Brewing / Re: water to grain ratio for mashing
« on: March 29, 2015, 03:35:29 AM »
I don't think there is any "standard" ratio. I use around 1.50 qts./lb. mostly in my brews. Some people go with 1 qt./lb. of grain, some people go higher than me. Depends on the size of your mashtun too.

General Homebrew Discussion / Re: 37 years
« on: March 21, 2015, 03:39:04 PM »
Congrats. I'm at 35 years.

General Homebrew Discussion / Dealing With Non-Homebrewers
« on: November 28, 2013, 06:03:08 AM »
I am not a cheap person. I love serving my homebrew to guests. However, when we have guests for the weekend, it is always up to me to serve beer. Don't get me wrong, I enjoy it. But when I go to their house, they expect me to bring homebrew or store bought beer. Something is wrong here. My thought is if you come here for the weekend, at least bring a sixer of good Craft Beer since our small town doesn't have the variety of big city beer stores. Now they are bringing friends to stay for the weekend now. To me, I would never, ever go to friends house for the weekend without at least bring something unique to drink. How to other homebrewers deal with non-homebrewing guests/visits?

Ingredients / Re: Using Toasted Wheat Flakes
« on: November 19, 2013, 07:12:17 AM »
They are already toasted. At least that is what I read on the web-site.


Ingredients / Using Toasted Wheat Flakes
« on: November 19, 2013, 06:19:46 AM »
We have a brewery here who brew an organic Kolsch. They use Pilsner malt and toasted wheat flakes in their fantastic beer. No amounts though. I am thinking something like 92% Pils malt and 8% toasted wheat flakes. Am I using too much or too little wheat flakes? I have never used them before.



Yeast and Fermentation / Re: Wyeast 1469-PC West Yorkshire Ale Yeast
« on: November 10, 2013, 05:08:40 AM »
I only got 67% attenuation with this yeast. It did ferment quick, strong and finally stopped on day 10. OG - 1.045, FG - 1.016. Kind of surprising since my fermenter was a huge mess after kegging. I am not sure if I like the "stone fruit" part of this yeast, but it is different from any bitter I have ever brewed. I have two packets left and I am thinking Oatmeal Stout.

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