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Topics - baggins

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Okay... I messed up... I had some grains I did a 2nd runnings on, I added a bit of DME (not a lot), and I was suppose to use my Citra hops all 1.5 oz for my dry hop, but instead I put them in instead of my Saaz for 60 min boil...  With a Gravity of 1.038 to say it's bitter is an understatement.  I put the .5oz of Saaz in the last 20 minutes figuring WTH... Now I'm looking to dry hop it when I rack it for a flavor to help fight off the strong bitter.  Any suggestions to mellow this bad boy out?  BTW this was a baltic porter recipe originally.

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I'm about to embark on my first Baltic Porter.  I was wondering who else has made one and with what yeast strains?  I'm tossing around the idea of Bohemian 2124, but thinking also of:

2633 Octoberfest Blend
2206 Bavarian
2308 Munich. 

Any experienced Baltic Porter brewer use any of these tell me how it turned out and why you recommend/ use the strain you did?

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Yeast and Fermentation / Open air fermentation
« on: August 29, 2012, 06:39:45 PM »
I've been flirting with the idea for open air fermentation for a while, especially with Wheat Beers. I currently have a dunkle in a frig at 60 F, and was wondering if open air fermentation in a frig is going to give me the desired effect, and it's also in a carboy. Just brewed it this morning, so already I have I nice yeasty top. What do you think I could expect just popping the airlock off for the next 4 or 5 days til the trub sinks? BTW my latest Dunkle is with 3068 Weihenstephan Weizen.  My desired effects are drive the esters up and keep the banana out.  I want a more over all fruity with out excessive banana.  I have perfect control on fermentation temp.  Will there be enough air circulation in a frig and with the carboy?  Others have said I could get better esters from 3638, but I've never used it.

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