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Topics - blatz

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1
Kegging and Bottling / intertap/perlick
« on: July 13, 2018, 03:11:18 PM »
I currently have a couple different faucets (2 ventmatics and 3 Perlick 525ss).  I want to change up to have all the same - was looking at the intertaps and perlicks (650ss and 630ss).  Any experience or reviews on them?

2
General Homebrew Discussion / New Tap Handles
« on: July 13, 2018, 03:07:50 PM »
Thought I’d share a few pics of the new tap handles I got:






Sent from my iPhone using Tapatalk

3
Yeast and Fermentation / Harvested Yeast - what is going on?
« on: April 12, 2018, 07:07:07 PM »
Noticed this many times over the years, but never really thought much of it until now.

sometimes, when I keep a harvested slurry in a mason jar, initially the slurry separates from the wort and the wort drops bright.  Then after a few weeks, the wort clouds up again.  any insight into what might be happening?

4
Kegging and Bottling / Can Seamer
« on: April 06, 2018, 03:54:15 PM »
anybody seen an electric can seamer for say under $1000?  I never really thought about getting one, but recently while at jeffy's LHBS I overheard another patron talking about one in the $500-$700 range.  still expensive, but low enough to pique my interest.

since then I've been searching online, but the lowest I've seen is around $1600.  That's a bit much particularly for something that i'll be primarily using to help give away more of my beer.  I'm a bit crushed (see what I did there).

5
Equipment and Software / Lid of Chest Freezer - CO2 lines
« on: February 28, 2018, 09:52:46 PM »
Need to re-orient my CO2 for my 'conditioning' chest freezer.  Any issues with drilling a couple of holes through the lid to feed the gas lines through?  I'm hoping I can find some rubber grommets/gaskets of the right size to make it snug.

Not interested in building a collar - only need to get gas lines through and can't add anymore height due to space constraints.

Thanks!

6
Yeast and Fermentation / ESB: 1450 1028 or 1056
« on: January 18, 2018, 10:20:18 PM »
yes, I know, not traditional, not going for traditional.

all this recent talk of imperial stouts has me wanting to make one again this spring for next holiday season.  my yeast choices are:

Denny's 50 1450
London Ale 1028
Chico 1056

I plan to make an ESB to grow enough yeast for the stout.  has anyone made an ESB with any of these yeasts and would you do it again.  surprisingly the London ale yeast isn't really recommended for ESB on wyeast's website. 

7
All Things Food / Christmas Eve Rib Roast: BGE, Oven or Rotisserie
« on: December 18, 2017, 09:28:36 PM »
as subject says;  I've always done my annual rib roast in the oven, but I now have a BGE and a rotisserie for my standard gas grill.  I can't decide whether to stray away from what works well (oven), to something new which might be a letdown.  Any tips also appreciated - I'm still getting used to the Egg.

8
Ingredients / Denali
« on: December 05, 2017, 08:39:45 PM »
Haven't seen much commentary on Denali hops.  Parented by Nugget and Zeus, high oil content; looks pretty interesting.  Anyone used them and care to share their impression?

9
Commercial Beer Reviews / Great Lakes Dortmunder Gold
« on: November 14, 2017, 09:23:45 PM »
At one point in time, I was enamored with Great Lakes Dortmunder Gold. Haven't had it in 5-6 years, maybe more and I was excited to see it as a 'brewery direct' limited offering at Total Wine, along with a lot of their other flagships. 

man this was not the beer I remember.  Its amber in color - darker than a lot of marzens I've had of late (and made) and is border line an American amber ale in color.  has a nice toasty malt quality, but to me sort of reminds me of a mixture of Brooklyn Lager and Samuel Adams Boston Lager.  A tasty beer, but wasn't the golden lager I'd expected, and thought I'd remembered.

At least Edmund Fitzgerald was as good as I recall.

Anyone else feel like the beer is different than in the past or am I way off on this one?

10
Beer Travel / D.C. Area Beers
« on: November 03, 2017, 09:38:19 PM »
Anything worthwhile that is popular in DC area? Going to be there for a few days and my friend asked what beers to pick up?

11
Beer Recipes / Dryhop Imperial Red or Just Whirlpool?
« on: October 14, 2017, 01:18:32 PM »
Working on an imperial red/amber for the holidays but i keep going back and forth on whether to dryhop it or not, or whether to just do a longer whirlpool (>45min).  any thoughts or opinions out there?

Quote
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: IMPERIAL RED ALE
Brewer: Blatz
Asst Brewer:
Style: American Amber Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 15.41 gal
Post Boil Volume: 13.54 gal
Batch Size (fermenter): 13.00 gal   
Bottling Volume: 13.00 gal
Estimated OG: 1.075 SG
Estimated Color: 14.6 SRM
Estimated IBU: 62.7 IBUs
Brewhouse Efficiency: 77.00 %
Est Mash Efficiency: 77.0 %
Boil Time: 70 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
15 lbs                Pale Malt (2 Row) US (2.0 SRM)           Grain         1        43.5 %       
10 lbs                Pale Malt, Maris Otter (3.0 SRM)         Grain         2        29.0 %       
6 lbs                 Munich Malt - 10L (6.6 SRM)              Grain         3        17.4 %       
1 lbs 12.0 oz         Caraaroma (130.0 SRM)                    Grain         4        5.1 %         
1 lbs 12.0 oz         Carared (20.0 SRM)                       Grain         5        5.1 %         
0.75 oz               Apollo - 2012 [18.50 %] - Boil 60.0 min  Hop           6        17.9 IBUs     
2.00 oz               Cascade 2015 [9.30 %] - Boil 15.0 min    Hop           7        11.9 IBUs     
2.00 oz               Citra 2015 [14.10 %] - Boil 15.0 min     Hop           8        18.1 IBUs     
2.00 oz               Simcoe 2015 [11.60 %] - Boil 15.0 min    Hop           9        14.9 IBUs     
2.50 oz               Cascade 2015 [9.30 %] - Steep/Whirlpool  Hop           10       0.0 IBUs     
2.50 oz               Citra 2015 [14.10 %] - Steep/Whirlpool   Hop           11       0.0 IBUs     
2.50 oz               Simcoe 2015 [11.60 %] - Steep/Whirlpool  Hop           12       0.0 IBUs     
1.0 pkg               American Ale (Wyeast Labs #1056) [124.21 Yeast         13       -             


12
I seem to develop ice buildup in my converted chest freezer kegerator rather quickly, as compared to my exact same model chest freezer (for conditioning) albeit without a collar.

The kegerator has a 2x6' collar built on top, caulked on two separate occasions to ensure gaps were filled, then I put a cut to collar foam insulation strip around, caulked that and filled any large gaps with spray foam insulation.

The lid seats well on top of the collar. I do have a fan inside to push cold air to the tap box.

My conditioning fridge sits outside in the garage, same temp control.  Living in florida, my expectation would be that this conditioning fridge in the garage would have much more frequent ice buildup.  yet exactly the opposite happens.

What gives?  Should I buy weather stripping for the lid?

13
Ingredients / Using Carared in place of Cara/Crystal 20?
« on: June 14, 2017, 05:07:44 PM »
I have recently been experimenting with Carared, and love what it does in APAs, Ambers and in small amounts in other beers.

Would you use it interchangeably with Crystal 20 in recipes calling for 20?

14
Beer Travel / Portland, Maine
« on: May 18, 2017, 04:11:13 PM »
Any good tap houses?  Plan on hitting Allagash, but otherwise I don't know where else to go.  Any input appreciated.

15
Beer Recipes / American Amber...Red Seal
« on: May 02, 2017, 08:56:48 PM »
I've been having trouble of late mastering this style.  One of my all time favorites is Red Seal - and I would love to capture that malt flavor albeit with a different hop expression.

I've tried Denny's Waldo Lake, Jamil's Evil Twin and while they made good beers, it wasn't what I was looking for.

My most recent Amber (exact recipe at home - but 2 row, Munich, C-45, C-120, melanoiden and pale chocolate) turned out to not be an amber at all - sort of in between brown and amber.  An interesting beer, but way off the mark for my goal.

what would you think of this malt bill?

90% 2 row
10% Bairds 75-80L Crystal

at 1.054, it comes out to about 10.7SRM, almost double my house APA recipe color, which seems about right.

just wondering if I shouldn't go back to simpler is better, seems to be the case with all my other recipes.  could throw a little 120L or carared in there, but I'm looking for some insight.

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