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Topics - The Beerery

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All Grain Brewing / How long does it take you to brew a beer?
« on: February 10, 2017, 05:44:40 PM »
Wondering how long it takes you guys to brew a batch of wort. I am pretty out of touch with normal timings and whatnot, but I have been filming and recording my brew sessions for about the last year and a half.  Seems like my average time is right around 5hrs and 30 minutes from lights on to lights out. I will argue it takes what it takes to make what you want to make,  but curious what others are at?

Sent from my iPhone using Tapatalk

Classifieds / Repackaged 50g packs of S-189
« on: December 06, 2016, 04:13:08 PM »

Repackaged  immediately, and purged with nitrogen.

$20 shipped per 50g pack.

General Homebrew Discussion / Low oxygen Brewing Now Has a Site
« on: November 03, 2016, 03:48:46 PM »
We think this low oxygen brewing this is pretty neat, and we have been doing it for quite some time. However lets be honest, the paper that we wrote on it was not very easily digestible for the normal brewer and I think that hurt us. Some of us thought that we should really break it down and make it a little more easy to follow, get rid of any pretentiousness, and get this to the masses. We are proud to announce a whole new site where we try to just give the straight facts, easy to follow steps and instructions, a nice break down of the paper, and an open mind to help any and all. We hope that folks can use an incremental approach to this new way. These methods can help any and ALL beers, and we hope to help everyone we can try and brew the best beer possible. We hope you find this a wealth of resources, be sure to check out the brewing references for a long list of brewing gold (inluding some of this recent talk about anti-oxidation trifecta's! ;) ). Since this is more process than really equipment, most brewers will have little to nothing to add to thier inventory to give this a go. So Good luck!

- The LOB crew

Ingredients / Super Pima®
« on: October 27, 2016, 02:54:32 PM »
I have been playing with trying to get the malt right for these beers for quite some time. I found the more I tightened up my system the more the malts I was using tasted wrong. Vima was giving me way to much fresh dough, even at 5%. Muma was adding a weird slight sour twang, along with a muddy flavor, and it was not what I was tasting in the beers I love. We had always previously joked about a super pima, so thats where this name came from. I did a bunch of looking into things, and determined that I wanted to blend pima with as similar a malt like it I could. I know Steve looked into blending it will pale ale malt, so I started there, but didn't have to go far, because it was a home run.

Enter the pima/pale ale super pima blend®. Which is the pima of your choice(I use Barke exclusivly), and Weyermann's pale ale malt. Working with Big monk, we came up with a really easy way to blend these malts( more on that coming soon). Personally I use a 50/50 blend of the 2 and am blown away with the results. Its like pima on steroids, with none of the other flavors I was getting with the addition of the other malts. The pale ale malts lend amazing foam properties as well.

My Pilsner is simply a 50/50 blend. Here is a sample that is currently fermenting for color

Here is a sample of an Export Helles with a 50/50 blend:

The color of the beers with the blend is pretty much spot on when comparing to commercial examples as are the malt flavors.

Kegging and Bottling / A Bottle washer I made
« on: October 27, 2016, 02:45:43 PM »
Threw together this bottle washer, it can clean 24 bottles at a time using a submersible pump( I used my keg cleaning pump). I based it off of the fast racks. soldered some 3/4" pipe and fittings, and notched out the feet of the fast racks to sit on top.

Getting placement for holes and nozzles.

Holes drilled and getting nozzle height

Nozzles all cut and placed

One last test fit check

All soldered and testing with 24 550ml bottles.

Video of it running:

Ingredients / The Beerery's Sauegut Reactor
« on: October 27, 2016, 02:42:13 PM »
I had some recent discussions with some folks over some VERY fresh Bavarian samples. There were flavors in these beers that I could not replicate exactly, however I had some batches that had hints of it. Looking back though notes, I noticed the high pH of my Barke malts, and how I had to use more acid malt than normal. I then had a revelation after reading Kunze for the nth time.. Acid malt=Lacto, Lacto= flavors I was tasting, more lacto=more flavor... Enter Sauergut.

I am not really one to tip toe around a subject so I jumped right in. I did a 2l low oxygen Minimash of pima, did not boil. I then inoculated that with 8oz of fresh pima Purged with co2 and set it in the Fermentation fridge at 48c for 5 days :

In the meantime.. I used an old dorm fridge I had, equipped it with a hair dryer, and temperature controller.

On day 5 I brewed a full scale batch using the SG as the mash acid. I had observed at pH drop to around 3.5, guesstimated acid % and added about 1l. Hit  a 5.26 mash ph, and did a standard Kunze mash. I then cooled that mash to 48c using my herms coil and cold water in the HLT. I acidified the mash with the remaining 1l, and ran that off into a purged keg, and placed it into the reactor at 48c.

It then sat in the reactor for 5 more days until the next brew. I pulled a sample:

Tested pH:

Ran the calcs(titration) and dosed the brew that day hoping for 5.2 mash pH.

Not too shabby.

I know recover roughly 1L more wort per mash, that goes right back into the reactor that is purged and left to sit until next brew.
Added notes.

I dose both mash AND boil, and they both have positive effects.
Firstly the SG itself tastes like glorious low oxygen wort tainted with orange juice. SG is the sole creator of the grape flavor in these beers (grape, grape koolaid, yougurt, tang). When added to the mash it has great acid AND oxygen buffering capabilities. PH will lock in and you will have much better oxidation protection, so much infact I only consume 10ppm sulfites from my dough in until I pitch yeast( and that is with a cold trub seperation process). The host of other benefits are outlined in Kunze.

When added to the boil as a knock out addition, you add more grape, but you also get a beautiful fresh wort aroma and flavor that carries over into the finished beer. You know the commercial beers you taste this fresh wort in are using a knockout addition of SG. Paulaner pils, and Andechs Vollbier Hell, are some really nice examples of the power of SG, they have SG notes galore.

Some excerpts from my stash.

Questions about the forum? / German Brewing subforum
« on: October 27, 2016, 01:08:37 PM »
Can I get a sub category off of All Grain, that is called German Brewing, where we can talk about all things german... Methods, proccess, literature, recipes, etc?


All Grain Brewing / Low Oxygen Brewing Sheet
« on: October 19, 2016, 07:52:55 PM »
Monk and I released a piece we have been working on for quite some time. This sheet is quite amazing and has been built from the ground up to help people put this all together. I am going to link the post from GBF, but we can certainly discuss any and all questions here.

All Grain Brewing / Introduction to Low Oxygen Brewing
« on: October 17, 2016, 07:11:24 PM »
Since many of the other threads have gone derailed, I thought I would create a place to answer questions on low oxygen brewing. This goes in part with a podcast I will be going on outlining some of the most critical, and hopefully some of the easiest ways to delve into this method. I will open it up in the true spirit of openness, to try and answer any and all questions. Lets keep this positive and open.



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