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Topics - BrodyR

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All Grain Brewing / Container for Holding Grain
« on: March 07, 2017, 03:48:39 AM »
Any ideas on nice sealed vessels for holding 55# sacks of grain?

Anyone been to the Czech Republic and tried this beer?

Světlé Výčepní Pivo   3-4% (8-10° Plato)   Pale, low-strength lager. In German the name translates as "Helles Schankbier". Usually highly-attenuated and fairly hoppy. Not lagered for any great time, such beers are sold 3-4 weeks after mashing. The most popular style of beer in the Czech Republic.

Sounds like a 'session' Bo Pils. Curious if anyone's had a proper one or any tips on adding some character to a 3% brew. Love the idea of it.

Thinking Weyerman Bohemian Pilsner base with some carafoam and/or carahell. Saaz hops of course, and 2000 yeast. Seems like the sort of style that the intense Czech decoctions may help.

Ingredients / Cascade paired with EKG
« on: November 28, 2015, 11:20:49 PM »
Anyone ever tried this combo? Planning a pale ale with Marris Otter and WLP002.

General Homebrew Discussion / pH of German Pils
« on: November 10, 2015, 01:42:55 AM »
I apologize for another pH rant haha... but out of curiosity, anyone ever take readings of the pH of German Pils?

That previous thread about tweaking final pH and the Weyerman pH in the Brewery slides have had me thinking more about this. Afterwards I did a couple of fun experiments where I hit a buddies pale ale (high final pH of around 4.8) with lactic acid and it improved considerably and experimented with baking soda in my acidic irish dry stout which also made pretty notable change. .

Anyway, in the Weyerman slide it states Czech Pils and bocks should actually finish high at 4.5-4.8... wondering if German Pils is different. I found this odd since I've heard before you want to be below 4.4 in general.

The pils I currently have gell'ing at the moment finished at 4.2 (5.2 into the fermentor). I'll probably pick some up German examples to compare but unfortunately the only "pilsners I have at floating around the house are Miller Lite and Pittsburgh's American Light.

General Homebrew Discussion / Wort Split: Single + Czech Pils
« on: November 04, 2015, 12:15:53 AM »
After seeing that Smash Trappist Single/pattersbier in Zymurgy (Saaz & Pils) I had a cool idea. Splitting a 90% Pils, 5% Carahell, 5% Munich wort hopped with Saaz in two carboys and fermenting one with Czech Lager yeast and the other with WLP 530 (Abbey Ale).

I'm thinking it would be a fun side by side in the kegerator. Just curious if anyones tried anything similar or had any tips/inputs for what I'm going for.

All Grain Brewing / How's my tap water look for this?
« on: October 29, 2015, 03:30:20 AM »
As I've referenced in a few posts lately I've been frustrated with lower than predicted mash pH's lately, probably linked to my switch from distilled to grocery store RO water for cutting my tap water. Tomorrow I'm going to brew a sorta-stout - 75% Breiss 2 Row, 15% flaked oats, 10% 500l debittered black malt (I presume caraffa III special or midnight wheat...guy at the shop didn't know). My thought was to try 100% tap water, unfiltered with just a campden tablet. I'll treat with lactic acid or baking soda (or maybe Chalk since I could use more calcium and have a decent bit of sodium already) if need be to hit a mash pH of 5.5-5.6. Flavor wise my goal is to brew a smooth, creamy, clean stout with some chocolate notes but as little harshness as possible.

But anyway, I wanted to see if you guys think my tap will be decent for this style or if I should dilute/add some minerals?

Ca: 43 (a bit low... but maybe workable?)
Mg: 13
Na: 42 (a little high?)
S04: 44
Cl: 92

Yeast and Fermentation / Starter/Multiple packs with Saglager?
« on: October 23, 2015, 03:57:55 AM »
When using Saflager 34/70 for a 1.048 lager would you guys pitch 1 pack, 2 packs, or 1 pack with a starter?

Beer Recipes / 100% Vienna Lager
« on: October 16, 2015, 06:45:47 PM »
Anyone ever tried a 100% Vienna Malt lager? I've been debating in my head if I want to go 100% Vienna or split the Vienna with Pils and add a bit of Carahell and/or Munich.

General Homebrew Discussion / Stout pH
« on: October 15, 2015, 05:37:49 PM »
Jim's post about the final pH of beer has had me thinking about it lately so this thread is piggy-backing off of that and my previous post about ironing out a dry stout recipe.

After fermentation my dry stout has a pH of 3.85 so (as I understand it) definitely on the lower end of non-sour ales. Most stouts finish closer to 4.0-4.3 right? I still need to implement Jim's idea and stick a meter in a Guinness but it's possible it has a lower pH for that distinctive taste.

If I was to mess around by raising the final pH with Calcium Carbonate or Baking Soda to increase it to 4.2 what sort of flavor difference do you think I would achieve? I'm thinking of testing it out in an individual glass once it's done.

General Homebrew Discussion / Infection IN the serving keg??
« on: October 14, 2015, 06:49:31 PM »
I'd like to think my cleaning/sanitation procedures are solid but I occasionally get some signs of infections. Yesterday I had a weird one -

I brewed a really light, hoppy saison. It came in just over 2% abv. Belle Saison finished it up pretty quick, I kegged, carbed, and fined and all was well. After about a week or so on tap I decided to open up the serving keg and add some cranberry juice to it and found a filmy web had grown in the keg a couple inches above the beer (I guess it formed and stayed in place as I served) from the beer out tube to the other side of the keg... pretty unsettling. Anyone experience this before?

My process is to soak kegs overnight with oxyclean, rinse a few times, fill with starsan, shake, and push the starsan through the taps. I then pressurize it and leave it until I need it. Bad luck or should I be revamping my cleaning process?

All Grain Brewing / Does Brita reduce Bicarbonates?
« on: October 09, 2015, 07:30:00 PM »
The subject is basically the question - my pH readings have been coming under the target in Brun Water lately and my thought was perhaps the filtration is softening the water?

Kegging and Bottling / Bottle Conditioning help
« on: October 08, 2015, 02:38:15 PM »
I'm happy to say I've now been kegging for a while now but a buddy of mine recently got into brewing and we've been bottle conditioning. I wanted to see what everyones consensus was on time and temp -

How long do you typically leave a normal gravity beer out at room temp? I seem to recall hearing anywhere from 1-3 weeks.

How long do you leave the bottles in the fridge afterwards?

Does the whole secondary fermentation in the bottle thing negate the effects of a cold crash/gelatin post packaging?

General Homebrew Discussion / Do wort pH swings affect final beer?
« on: October 07, 2015, 04:38:40 PM »
This is sort of a piggy-back question to my early post about the effect of goosing the mash -

So let's say you mash in, wait 10m, take a reading, and make a few adjustments. Then you take another reading and adjust again. During the mash itself theres a decent swing in pH from adding minerals, starting out too high, adding lactic acid (and in today's case a late addition of roasted barley). At the end of the mash you're ok with your efficiency and have the pH where you want it going into the kettle.

Will the flavor of the beer be impacted by the fluctuating/high pH in the mash? Or does the fact that it's just right going into the kettle nullify the effects of the mash swings?

I guess my thought process is during, say, fermentation if you pitch at a crazy temp and eventually get it down to where you want it it's going to hurt the beer. Is mash pH like that or is all that matters (besides efficiency) having it dialed in before the wort goes into the kettle so the final beer pH is where you want it?

Beer Recipes / Irish Dry Stout - Final recipe?
« on: October 05, 2015, 05:11:57 PM »
Alright, so I think I finalized an Irish Dry Stout recipe to try out this week - let me know if you guys would change anything:

75% Marris Otter
15% Flaked Barley
10% Roasted Barley (I'm aiming for the high lovibond British stuff)

It sounds like theres really no need to add the roasted barley late if my pH is solid with it?

Bittering with some hop shots I have in the fridge (I read that Guinness just uses a blend of high alpha American/Euro hops anyway). Targeting ~ 35 ibus for a 1.040 wort.

I'm going to shoot for 5.5-5.6 pH using a blend of R/O and Brita Filtered Tap Water. After a gram each of CaCL & Gypsum I should be around 50ppm Sulfate, 70 ppm Chloride

I'll build a starter with Irish Ale in the morning then pitch it late that evening or early next morning.

Planning to serve it on Nitro in the mid 40s

General Homebrew Discussion / First time using Gelatin
« on: September 28, 2015, 05:42:21 PM »
Currently I have a czech pilsner lagering/carbing up at 30f and decided to give Gelatin a crack on it.

I heated 2 oz of water and 1/2 tsp of Gelatin in a mug using 7 second bursts until it hit 145f. Then I poured it into my serving keg. The plan is to wait like 4 days then pull a couple pints off. I just wanted to check to see if theres anything I'm doing wrong or should be aware of? I'm thinking ideally in the future I'll do this in the fermentor so I can completely rack off it.

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