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Messages - blatz

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1
General Homebrew Discussion / Re: Pics of recent brews?
« on: August 24, 2016, 09:31:54 AM »
Yet again, stunning beers!  Hope to post some new pics soon and Can't wait until I finish my new brewery - haven't brewed since Memorial Day

2
Commercial Beer Reviews / Re: Sierra Nevada Oktoberfest
« on: August 21, 2016, 06:39:36 AM »
Yeah I agree Keith - a more easy drinking fest for sure.  I really don't detect hotness.

3
Commercial Beer Reviews / Re: Sierra Nevada Oktoberfest
« on: August 20, 2016, 05:59:24 AM »
Drinking this now. Can't say I have ever had a festbier before. To me, this tastes like a slightly maltier pils with a strange tangy thing going on. I am literally picking up the tiniest amount of malt aroma and nothing else. I probably don't fully understand the style.

There were so many good looking 'oktoberfest/marzens' that I wasn't sure what to choose. A little disappointed in my selection. Wish I would have chosen the Odell or Prost offerings...
Festbiers are stong Helles, not quit Bocks. Malty from Pils and a portion of Munich malt. The Sierra Nevada Oktoberfest uses the Record hop that is said to be spicy. I am giving up on finding it on draft locally, may get bottles soon.


Come down to my house Jeff - my friend got me a keg and a sankey to homebrew fittings adapter as a housewarming gift.  Tapping it later today

4
Commercial Beer Reviews / Re: Sierra Nevada Oktoberfest
« on: August 10, 2016, 06:58:44 PM »
Crystal hops is what I mean.  I just expected something different, which was brewed with Mahrs Brau.  Idk why but I expected different

Sent from my SM-S820L using Tapatalk

Have you had a true festbier rather than a marzen? Might change your expectations.

5
Commercial Beer Reviews / Re: Sierra Nevada Oktoberfest
« on: August 10, 2016, 12:16:34 PM »
Not in what I perceive to be the style anyways.  I have always associated festbier as maltsters showcase, not boozy. 

this years is a 'festbier' (Style 4b) not a marzen (style 6a) like a lot of American Oktoberfest beers are.

I thought this years SN Oktoberfest was very well done in the festbier vein, lots of toasty and bready malt aroma but is a little thinner bodied and more pilsner like and thus more quaffable/sessionable than a richer marzen. In fact reviewing the 'festbier' style guidelines and it seems pretty spot on. 

Not sure if you meant crystal malt or crystal hop, but there isn't any crystal malt listed on the ingredients and it sure doesn't taste or smell like it to me.  if you can pick out the crystal hop, that's tough for me to discern amongst the other hops in there.

I did greatly prefer last years version, but I like this one a lot, and it is growing on me - definitely drinkable while working in the garage even if its still hot outside.

6
Man I really don't feel like I have ever experienced the deleterious effects of O2 pickup on any of my jumped beers.  I'm sure that your methods are much better and reduce the O2 pickup, but i also try to drink my IPAs long before they would show oxidative signs.   I applaud your efforts, but until I start to consistently have oxidation issues, I'll leave that solution alone.

7
Beer Recipes / Alesmith Nut Brown Ale
« on: August 05, 2016, 08:29:13 AM »
I'm pretty smitten with the malt flavor and aroma on this one.  anyone have any insight?  my tries with google are not yielding anything worthwhile.

8
General Homebrew Discussion / Re: Pics of recent brews?
« on: August 05, 2016, 08:22:44 AM »
grape nuts with bread and honey is a great descriptor - I really, really dig it and am glad they'll be carrying it still.  I liked the barke munich also.

9
General Homebrew Discussion / Re: Pics of recent brews?
« on: August 05, 2016, 08:15:41 AM »
Yeah I really like my Dortmunder with the Barke - will post a pic later this weekend.  It's pretty money

10
what is spunding?

I fill my kegs to the brim with sanitizer and push that out with CO2 before jumping or racking the beer in.  seems to limit O2, but I get what you are saying.

11
I did have my first issue with keg hopping recently. I bag the hops in small muslin sacks and just knot it off to keep the hops in. I don't worry about cutting off the extra material above the knot and that happened to get caught in the dip tube after a couple of weeks. It took me a while to figure out that this was the problem.
I've heard of that happening.  Connect a length of thread to the muslin bag and let it come up and out of the main hatch so you can pull it out of the way (or out completely if you're done with them).

I have had issues sealing the keg this way. What kind of string? I will probably just start removing that extra material.

Teflon tape works better, IMO

12
How the heck do you guys keg hop?  My experience with whole and tea balls was good but messy/lots of loss.

Surescreen on the diptube.

13
I've been doing 4-7 days at room temp in a keg, crash under CO2 for 48hrs and then jump to fresh kegs.  My GF said she could smell my IPA from across the room last night, so its definitely working lol.

Is it better than cold dryhopping?  I have no idea.  I used to do that as well, and only switched because the way I do it now works for my process/logjam. 


14
General Homebrew Discussion / Re: Location of Grain Storage
« on: August 04, 2016, 10:08:09 AM »

On a homebrew scale I don't see a problem unless you have post-boil wort/beer exposed in the same place where milling is going on where grain dust is actively kicked up and will fall into the exposed wort/beer.

yeah that is a good point.

15
General Homebrew Discussion / Re: Location of Grain Storage
« on: August 04, 2016, 09:55:54 AM »
thanks all - seems like I will be okay storing grain on racks in the brewhouse.  I can mill pretty easily in the garage as the brewhouse is directly adjacent to it, so it is not that far.

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