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Topics - Robert

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The Pub / It was only a matter of time
« on: July 08, 2018, 08:45:33 PM »
I was just cruising down the beer aisle, and there it was -- a Black NEIPA!

Collaboration by Platform (Cleveland) and Against the Grain (Louisville, KY.)  Actually, I guess I'll have to try this, just to see how you can tell it's opaque when it's already black.  ???

Commercial Beer Reviews / Braupakt
« on: May 31, 2018, 05:55:17 PM »
Collaboration between Weihenstephan (made by them) and Sierra Nevada, this is a Hefeweizen, 14.5°P, hopped to 35 IBU with Chinook and Amarillo (IIRC.)  A thoroughly enjoyable beer.  What really surprised me (besides the American influenced bigness) was that the hops are not more of a presence -- this is decidedly a Hefeweizen in character.  Two things occurred to me: 1) maybe it's a bit oxidized and the aroma has been compromised a bit, and 2) maybe these hops just play so well with the yeast, that the hoppiness IS there, and I'm misidentifying it as part of the yeast character.  So then comes the big idea somebody's got to try now:  Hefeweizen yeast in a big, juicy NEIPA (maybe skip the ferulic rest though?)  Why not back up that fruit with some spice, and get extra haze to boot? Anyway, this is a nice summer beer, if a bit dangerous at 6% ABV yet crushable.

Ingredients / Mecca Grade and other floor malts
« on: April 15, 2018, 06:21:11 PM »
Thought I'd start a new thread as I'd rather not further derail the "things to do in Portland" topic. [See] I hope Seth Klann will respond to this.  How do the floor malts coming from say Weyermann and other Czech maltings compare to Mecca Grade's process as far as depth of the piece on the floor or going into the kiln, consistency of the product, and so on, the aspects of your process that you note so distinguish MG from pneumatic malts? Are they similar, or somewhere in between?   I am familiar with the European malts, but have had no access to Mecca Grade.

All Grain Brewing / Experiment tying some threads together
« on: April 02, 2018, 08:08:07 PM »
I've been thinking about a bunch of forum conversations.

I've been having trouble getting beer to drop bright as well as I would expect/like, and realize this may have started when I started using Brewtan B.   It's been brought to my attention that it chelates calcium, and I'd already dropped that level lower than I customarily had it in the past.  Might not be just a mysterious floc issue or fining failure.

Got me thinking of other topics, like the Stone experiment (MBAA podcast) and some Brulosophy xbmts that found trub carryover improved clarity. (And whatever else trub does with fermentation, flavor etc.)  Also discussions here and elsewhere of whether Irish moss is really needed (especially if trub separation is not a priority.)  This brings things around to that constant theme of process simplification/not being all OCD.

So I have a plan for this weekend:  I'll do the identical SMaSH Pilsner as last week (Floor malted Bohemian Pils and Sterling.)  Water will be RO with gypsum and CaCl2 to bring Ca, SO4,  and Cl all to just about 100ppm (where I think Ca is ideal for lautering efficiency, kettle coagulation, and yeast flocculation) and no other minerals.  No BrewTan B.   No mash acid will be needed (goes to the simplification theme.)  No Irish moss.  And no OCD-level efforts to keep trub out of the fermenter, but no special effort to carry trub over either.  I will use Servomyces for the zinc, but no other additives in the kettle. Yeast usual repitch of 2124.

I will fine with gelatin (or isinglass) as usual, and see how fermentation, clarification, flavor, foam, etc are affected.

(This is not just about clarity, that and the role of Ca in it was just the catalyst bringing all these ideas together.)

Thoughts welcome on any point, and I'll report results as the beer journeys to my tap in about 5 weeks.

The Pub / Future of beer -- good read
« on: March 30, 2018, 06:59:58 PM »
April Smithsonian magazine, in "hacking the future" issue, has an article on the future of beer.  Can't post a link, I read it in the print magazine.  (Print? Hey, it is published by a museum...)

All Things Food / Corn bread -- no not like that
« on: March 26, 2018, 10:40:18 PM »
Always looking for that little sumpin'-sumpin' to complement the bread flour in my sourdough.   Tried lots of different flours at different percentages, but might have found my favorite in this week's bread:  used 90% bread flour and 10% whole corn flour.  NOT to be confused with corn meal or processed masa harina.  This is whole yellow corn, ground to the very fine consistency of bread flour, from Bob's Red Mill.  The bread has a chewy crust, a bubbly crumb, of course a sunny hue, and a creamy sweetness that you really can't identify, but just intensifies the bready flavor and balances the tang.  I'll be making this my default bread! If you bake, give this "secret ingredient" a try!

The Pub / Seriously?!
« on: March 25, 2018, 01:08:21 AM »

The Pub / Stephen Hawking
« on: March 14, 2018, 11:29:18 PM »
I recall he said the first time he realized something was wrong was when he started having trouble pouring a beer.  Hoist one for him!

Kegging and Bottling / Corny volume
« on: March 14, 2018, 01:26:46 AM »
Does anybody know the volume of a 5 gal corny filled right to the brim (e.g.  for purging, or when beer reaches the gas in a closed transfer)?

The Pub / Alabama tourism ad
« on: March 09, 2018, 12:10:13 AM »
Here in Ohio, the Alabama tourism authority has started running a tv ad campaign touting the state's craft brewers. That's the sole subject of the ad!  Saw it for the first time just now.  No names used, but, way to go, majorvices (and everone else down there!)

Questions about the forum? / Google photos posting
« on: March 03, 2018, 11:55:11 PM »
Trying to get pics to post here from Google Photos.  I hit insert image, insert the link, it appears my preview text, but the pics don't appear in the post.   What am I missing?  Anybody else have this problem?

All Grain Brewing / BrewTan B question
« on: February 06, 2018, 05:19:14 PM »
This should be pretty simple.  I'll be using BTB for the first time this weekend.  Does it have any effect on mash pH that I need to be aware of?

The Pub / It's almost spring!
« on: February 02, 2018, 04:32:50 AM »
The Indians' equipment truck left for Arizona today.  Who cares about a groundhog?! ;D

All Grain Brewing / How to calculate kettle acid addition
« on: January 28, 2018, 07:42:37 PM »
Say I want to mash and conduct most of the boil at pH 5.4, and reduce wort pH to 5.0 at the end.  How do I calculate the acid addition, and just how late in the boil can I add it? (I'm thinking I want to keep pH up as long as possible to facilitate break and hop utilization.) 

All Grain Brewing / Bru'n Water pH off
« on: January 27, 2018, 02:28:44 PM »
Second batch using Bru'n Water  today.  Both 100% Weyermann Pilsner and Jever (boiled) profile.  Bru'n Water  predicts pH 5.40, both mashes just under 5.3.  What can I do to dial this in in the future?

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