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Topics - blatz

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General Homebrew Discussion / Pils Whirlpool at 80C and 100C
« on: October 08, 2015, 01:26:48 PM »
came across this, don't know if anyone has seen this, but was interesting:

I would have been interested on DMS also in this experiment.

Beer Recipes / Schwarzbier
« on: September 28, 2015, 08:13:26 AM »
Only made a couple of these in my 'career' and while the two iterations I made turned out nicely, they were more like porters made with lager yeast than true schwarz.

Trying to shoot for more malty, german type with more restrained roast.

Thoughts on this recipe:

1.051 SG
23 IBUs
24 SRM

12 gal

12# Pils
7# Dark Munich
1#2oz Caramunich
1# Midnight Wheat

.875oz Magnum 60 min
1oz Mittlefruh 10 min
1oz Mittlefruh 0 min



General Homebrew Discussion / What's Brewing this Weekend? 09/21/2015
« on: September 17, 2015, 11:23:00 AM »
Figured we keep complaining about the date, so...

Assuming nothing comes up to pull me in a different direction, I'll be brewing an Azacca/Mosaic APA - simple grist of 2row, vienna and english med crystal.  furthering my 'pseudo-drauflassen' yeast pitch trials...

Yeast and Fermentation / A Twist on Starter Technique
« on: September 11, 2015, 10:55:47 AM »
Maybe this is old hat to everybody, but it was new to me.  Just thought I'd pass this along, although the final product isn't in kegs yet...

I'd read in a few spots - Tasty and I think our own Mark (S. Cerevisae) do this (I think) about getting your yeast good and ready on brew day by pitching the yeast into a some of your newly made wort and letting it get to high krausen and then pitching into the main wort.

I tested this out with a recent pils - grew up the first step in a 2.75L wort in a 5L stirred flask, crashed a few days prior to brewday and then decanted, running 4.5L of fresh main batch wort onto the yeast cake in the flask and placing it in my fermenation fridge alongside the closed up conical.  once it reached high krausen (about 6-8 hours later), I aerated and pitched into the main wort. 

When I awoke the next morning fermentation was underway - appeared to be strong and after tasting a gravity sample last night, the fermenation appears to be flawless - hoping for a point or two more but it does appear to be winding down.  Very clean even at this stage.

I think I like this method - it saved me from having to do a second step on a lager starter, and it kickstarted the main fermentation off.

Sort of similar to what i learned SN does (i just visited the MR facility on the Beer Geek Tour) - they have a 200bbl brewhouse, yet use 800bbl fermentors, so they will brew 1 batch and pitch yeast, get it going and then brew 3 more successive batches pitching on top of the already fermenting wort. 

Yeast and Fermentation / Pulling Yeast
« on: September 11, 2015, 08:44:11 AM »
So my oktoberfest did not turn out like I wanted it to - finished around 1.015 and tastes very underattenuated. >:(

Despite it being late (doesn't really matter around here - our 'winter' is a mild fall to most of you out there), i am considering rebrewing my Fest since it is one of my favorites. 

My question is, I have a pils with 830 that is finishing up - it will be at the three week mark on Saturday - do you think it will harm the finishing/cleanup of the pils at all if I pull 400mL of yeast from the bottom dump valve?  Pils tasted great on a reading sample last night, though I am hoping for 1-2 more points of attenuation.

The Pub / Pepper Plants
« on: August 31, 2015, 01:59:15 PM »
I have a small raised garden in my yard - mostly for herbs, but I plant some other stuff like peppers, greens, etc.  I try to keep it as organic as possible, but I realize there are times when one must compromise.

I'm having a devil of a time with my jalapenos and banana pepper plants currently - snails, that's right, snails, are eating my peppers.

I use Neem oil spray to help keep most pests away from my herbs, but it doesn't seem to deter the snails in the least.

Anyone for mexicali escargot??

Ingredients / To Degas or Not?
« on: January 28, 2015, 07:53:14 AM »
Making a toasted oatmeal american brown ale at my next brew session. 

Is the old rule to toast the oats a week or so ahead of time, put them in a paper bag to 'degas' still applicable or is that an old wives' tale?

General Homebrew Discussion / Mead: When to Add Pectic Enzyme
« on: January 17, 2015, 12:39:28 PM »
Making a raspberry mead - adding raspberries to the secondary.  Do i add the pectic enzyme during boil, prior to pitching yeast or after fermentation is done and I am adding the raspberries?

Commercial Beer Reviews / Sierra Nevada HopHunter
« on: January 07, 2015, 09:20:28 AM »
no I don't work for SN, but I admire them immensely, and follow them on social media. 

anyway, saw this and thought its pretty cool - looking forward to it.

Yeast and Fermentation / 007 Dry English Ale
« on: December 24, 2014, 11:03:24 AM »
I've used this yeast several times in the past and probably a half dozen times in the past year.  For whatever reason, recently I cannot get more than 71% attenuation with it.

I did a double IPA last summer, and the lack of attenuation ruined it - finished way too sweet and I wound up dumping it. 

Most recently, on an ESB which stopped at 1.016 - this one tastes fantastic, so that is not a problem, but I was expecting much higher attenuation.  I am a little gun-shy to use the slurry from the ESB as planned - re-doing the double IPA above. 

Not sure what the culprit - pH for all beers was in proper range 5.3-4, water profile obviously on target.  I fermented starting at 66, raising to 68 after 4 days for the double and 3 for the ESB. 

Commercial Beer Reviews / Nooner Pils
« on: December 18, 2014, 02:35:46 PM »

anyone tried this yet? 

Looking forward to it - I enjoy Polestar Pils from lefthand quite a bit, but aside from that there aren't a whole lot of good american made examples of a crisp German Pils. 

General Homebrew Discussion / Dave Green: Advanced Dry Hopping Techniques
« on: December 03, 2014, 08:14:21 AM »
Came across this article from December BYO - just thought I'd point it out - some interesting points:

Ingredients / Sweet Orange Aroma
« on: October 16, 2014, 10:42:39 AM »
made my normal house IPA a few weeks back for my brewclub's upcoming Fest Party and just kegged it on Tuesday.  same standard recipe I've developed and used for years, and in fact i have the previous batch on tap in my house.  Dryhop is 50:50 Simcoe and Amarillo. 

Aroma on this one has a very large sweet orange and honey presence, rather than citrus with loads of pine and some of that simcoe dank.  has an orange-y flavor as well.

variables that were different this time: i dryhopped in primary conical this time rather than in the keg due to time and space constraints, and i used 2012 harvest leaf hops (vacuum sealed, unopened and frozen) versus the newer pellets I normally use.

trying to pinpoint what caused the stark difference versus the last batch (much more what you'd expect for that dryhop combo - my recipe usually comes out very reminscent of Alpine Duet).  I haven't dryhoppped in primary in a year or two now, but it could be the old hops.

The Pub / Basil Pests
« on: June 10, 2014, 09:53:20 AM »
I have an organic herb garden and pretty much everything grows well, including my basil.

I use Neem oil to try and keep pests at bay, and rip off the hole-y leaves, but my basil keeps getting attacked and it looks like I am going to lose plant #3 now.

Any other ideas out there? 

Most google searches bring me to neem oil.   perhaps i need to apply it more often than prescribed.

Ingredients / Conditioning: Pellet v. Whole
« on: June 04, 2014, 12:35:03 PM »
Anyone ever noticed that beers made with pellets, especially dryhopped, seem to take a little longer (~week) to condition than those with made with whole?

I thought it was an anomaly a few months back, but I've noticed all my hoppy beers seem to have a 'green' flavor and taste when first packaged in the keg, but then about a week later are perfect.  All other variables the same, when I used whole hops, the beers were pretty much ready to role as soon as kegged.

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