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Messages - brewhawk

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All Grain Brewing / Re: Kolsch - Protein Rest or Not ?
« on: January 10, 2010, 01:50:58 AM »
I have found with my Kolshes, if you use wheat, you need a protein rest.  If you don't use wheat, it is not necessary.  Wheat has a boat-load of protein in it.  Last one I brewed had 10% wheat in the malt bill and I forgot to use a protein rest and it is as cloudy as a hefe.


Extract/Partial Mash Brewing / Re: More Yeast, Temp boost?
« on: January 10, 2010, 01:44:53 AM »
Too late now, but with a  Big A** lager like that, a 1/2 gal. starter culture is appropriate.  Anytime your OG exceeds 1.08 and you want to use any lager yeast, you are better off pitching your yeast into a growler sized starter.  Check out Jamil Zainasheff's website,, for additional information.

BTW, love the idea of a doppelbock-sized Pils.  Yum!  Gonna have to try that myself.


Extract/Partial Mash Brewing / Re: HOPS!!!!
« on: January 10, 2010, 01:36:45 AM »
Try one of those New Zealand hops, like Sorachi Ace or NZ Halleratau.  You want hop flavor and aroma, they will provide it.


Extract/Partial Mash Brewing / Re: Help with cloudiness and haze
« on: January 10, 2010, 01:34:35 AM »
Thanks for the input.  I am taking it down to 48F and see if things improve.  Go Hawks!


Extract/Partial Mash Brewing / Help with cloudiness and haze
« on: January 06, 2010, 05:00:47 AM »
I am an all-grain brewer and have not brewed an extract beer in years.  However, I have a couple of friends who have gluten allergies and I wanted to brew a gluten-free beer for them.  Knowing their tastes lean towards the lighter side, I decide to brew a light American lager.  For a five-gallon recipe, I used 3 lbs. of white sorghum extract, 2 lbs of rice syrup solids and 1.5 lb of clover honey.  At 14 minutes in the boil, I added my usual 1 tsp. of Irish moss as my fining agent.  After chilling to 65F, I pitched Saflager S-23 lager yeast and it has been fermenting at 60F for two days.  My problem is that this beer is as cloudy and hazy as a hefeweizen if not more so.   Since I am expecting something as clear as a Budweiser or Coors, I am a little concerned about the level of proteins in the sorghum extract.  Can anybody suggest a clarifier or fining agent that can be added during primary or secondary fermentation and will hold up when I lager it at 35F?  Many thanks for the input.

Brewhawk (thrilled with tonight's Hawkeye Orange Bowl victory)

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