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Topics - mtnandy

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Yeast and Fermentation / Bohemian Lager Yeast at Ale Temps?
« on: January 31, 2012, 04:34:05 PM »
So, I was watching Brewing TV last night, and they split a kit into two carboys, each with a different yeast. One used US-05, and the other used the 2124 Bohemian Lager yeast. Both were fermented at the same temp: 66-68 degrees. When they tasted them, they said that the 2124 retained its lager characteristics and had less esters than the US-05 even at that elevated temp. Has anyone else used this yeast at ale temps? What were your results? I would love to be able to make some lagers at ale temps (even though I do have lager capabilities), but I am very nervous about going that high with a lager yeast.

Ingredients / Bock Water
« on: January 10, 2012, 06:53:09 PM »
I will be brewing a traditional bock in a few weeks and am working up my water profile. I think I am finally starting to get a grasp on the relationships among the malt, pH, and the minerals. I use Bru'n water for all my water needs. Here is the recipe and profile I have worked up for my bock:

13 lbs Best Dark Munich 10L
Mash Water to grist ratio: 1.54

Ca: 39.6
Mg: 6.5
Na: 6.5
SO4: 25.7
Cl: 10
Bicarb: 120.9
Alkalinity: 100
RA: 68

How does this profile look? One question I have is on the SO4/Cl ratio. Bru'n water says that it should be below .5 for very malty beers, but I have also read that it doesn't matter at low concentrations of sulfate and chloride. Is this true? If so, what is the threshold at which the ratio becomes important? Also, Bru'n water lists Magnesium Chloride and Pickling Lime as possible water additions. I have not been able to find either of those. Where can those be obtained from and are they ever really useful?

Thanks for the help!

Beer Recipes / Formulating my first Dunkel
« on: January 05, 2012, 05:50:43 PM »
I am going to be doing my first Dunkel in a couple weeks and am trying to formulate a recipe. Here is what I have so far:

6 lbs Munich 15.5 SRM
4 lbs Best Pilsner
4 oz Carafa II
2 oz Hallertauer 3.5%, boil 60 min
WLP 833 German Bock Lager yeast, 3L starter on stir plate

Triple decoction mash, 95F, 122F, 152F
batch sparge

I decoction mashed a bohemian pilsner last week, and hit 81% efficiency, which is way better than any single infusion I have done, so I want to stick with the decoction. How do my temps look?

As far as malt goes, I have seen people rave about Best Malz, but I can only locate pilsner. I can get several different kinds of Munich, so I am not sure which one to use. My choices are: Munich 15.5L, Munich 10L, and Munich 7L (not sure on the malster of any of those). Which should I go for, or does anyone have a website where I can order some Best Munich?
As far as the yeast goes, how well does 833 work in a Dunkel? I am trying to make this beer medium-dry, and I want a lot of the malty goodness without a lot of the sweetness. I will also have a yeast cake of 2001 Urquell Lager available, but I am not sure how well that one works for Dunkels.

Yeast and Fermentation / Stalled Fermentation - Belgian Strong
« on: October 13, 2011, 02:52:15 PM »
So I have had a belgian golden strong fermenting away for about 10 days now. Krausen is completely gone and I have had three consecutive readings of 1.025. OG was 1.092. I used a 3.5 liter starter of 1388. I tasted a sample, and it was incredibly sweet, almost like the yeast didn't ferment all of the cane sugar that was added to dry the beer out. I started the fermentation at around 65F, and gradually ramped up to 78F. Any ideas on what is happening? Is it a conversion issue? I tried mashing low, around 147, but I accidentally got too low, and ended up mashing around 143 for 90 min. Would that affect conversion? If I want to dry it out more, what do you think about adding brett? I've never used it before, but I have read that it will eat anything, and I really like the  trappist ales. Any other suggestions?

All Grain Brewing / Mash schedule for Duvel clone
« on: September 30, 2011, 02:29:41 PM »
I am planning on brewing 5 gal of a Duvel clone this weekend. 80% pils malt and 20% sugar. I have heard that the great head retention is due in part to the mash schedule. Is this true? If so, what mash schedule produces the strong head? How do I emulate it if I'm mashing in a coleman cooler (blue, of course)? Or is single infusion at around 147F sufficient?

Yeast and Fermentation / Need a Substitute Yeast
« on: July 09, 2011, 07:32:00 PM »
I went to my LHBS to pick up a smack pack of Wyeast 2206 for my late O-fest that I will be brewing next weekend, and they were out of that and most other varieties of lager yeast. My question is this: out of the in-stock yeasts listed below, which would be the best substitute? I have to get one by tomorrow to have time for my starter.

2000 Budvar Lager
2007 Pilsen Lager
2001 Urquell Lager
2035 American Lager
2565 Kolsch
1007 German Ale
WLP001 California Ale

I went ahead and picked up some of the 2000, but I might just save it for a later brew if there is a better choice for my O-fest.

All Grain Brewing / Mash Temps and Water Profile - Bock
« on: January 13, 2011, 03:36:09 AM »
I'm planning on making a traditional bock this weekend. I'll be trying a decoction for the first time  :) What temps should I use for each step? I am thinking a triple decoction is the way to go, with steps of 97, 122, and 154. Am I in the ballpark? My recipe is 100% Munich II.

Also, my water profile is:
42.1 Ca
8.2 Mg
85 Na
41 SO4
100 Cl
195 HCO3
7.5 PH

Is this profile suitable for a bock? I know the high carbonate is good for the style, and I've never really concerned myself with my water profile, so I just want to make sure it's acceptable...


Beer Recipes / Mock my Bock
« on: January 07, 2011, 03:42:25 PM »
I've been cruising these boards for a while now and finally decided to sign up. I have a couple of all-grain batches under my belt and I want try my hand at a lager for springtime. I am thinking a traditional bock. Before now, I have pretty much been using other people's recipes, but I decided I want to try my hand at formulating one this go around. This is what I have thought up so far:

5 Gallon Batch

5lb    0oz    Vienna Malt
5    0    Munich Malt
0    8    Cara-Pils/Dextrine
1    0    Caramel/Crystal Malt - 60L
0    4    Melanoidin Malt
0    12    Crystal 120L

Mash at 154 for 60min. Batch sparge.

Hop to 22-27 IBU by doing a 60 min hop boil only. I'm getting different IBUs from different programs, but I have some styrian goldings and nugget hop pellets in the freezer that I'd like to use up. How much should I use?

Make starter of WLP833 (not sure how big - 1 or 2 qts?)
Pitch at 48 deg and raise to 50.
What kind of fermentation temp profile should I use with this yeast?

Any tweaks/corrections/suggestions are greatly appreciated!

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