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Messages - rabeb25

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1
All Grain Brewing / Re: Low FG
« on: May 22, 2015, 07:36:33 AM »
BIAB with a fine crush?

2
Yeast and Fermentation / Re: Lagering advantage
« on: May 22, 2015, 07:19:58 AM »
Get the beer to drinking status! Tradional German lager brewing recommends 1 week lagering per degree plato, so even by that you should be good to go now(with your 12 plato og).

3
This controls:

These


and makes these
http://taplist.noip.me/ ( top right whats fermenting)



 8)

4
This Hefe did a Hockurtz step. 57% wheat, 38% pils, 5% melanoidian. 10ibus @60. 145/35,160/45,170/10. 3056@63f

5
Ingredients / Re: Simplifying Recipes...
« on: May 14, 2015, 01:49:14 PM »
I step mash every beer.  Hockurtz different time/temps based on the style. For me it was this step mash, combined with water and pH, and healthy yeast/fermentations. 

6
All Grain Brewing / Re: Making it smooth
« on: May 14, 2015, 11:21:39 AM »
I had always heard as well that it was soured with soured guiness as well... obviously with nothing to back it up.

7
Ingredients / Re: Simplifying Recipes...
« on: May 14, 2015, 11:04:23 AM »
I concur it is process dependent. No "foam enhancing" malts in these beers.







When I do use wheat:



8
All Grain Brewing / Re: Making it smooth
« on: May 14, 2015, 10:57:00 AM »
Is Guinness REALLY partially soured?  Anybody got documentation of this?

when i took the tour, they did confirm two things- they use a "content of lactic acid" in the mash that is mashed separate from the roasted malts, then all wort is blended back together.

Which makes sense because it would just be the pale malts and the pH would be high. Interesting though on the separate mashes.

9
Kegging and Bottling / Re: Food Grade CO2
« on: May 13, 2015, 07:42:57 AM »

10
Kegging and Bottling / Re: Food Grade CO2
« on: May 13, 2015, 06:41:41 AM »
Man! You post A LOT!

11
Beer Recipes / Re: Lagers
« on: May 10, 2015, 06:54:26 PM »
In general, are lagers more difficult to produce given the means to ferment them in? I know it takes longer, but I'm curious if technically, it's harder to produce good results.
Lagers tend to be less forgiving of flaws in fermentation than ales. If your practices are solid, then it is otherwise no more difficult to produce a good lager than most other beers.
Nor really more time involved.

12
Yeast and Fermentation / Re: Pitching yeast with no energy reserves
« on: May 06, 2015, 06:55:01 AM »
Interesting...I just pitched a pint Lager slurry(4/24/15) that was harvested 1/15/15 and stored in the fridge since. I had active fermentation in 6hrs at 53f.

13
This is runoff from a 60%pils, 30%wheat, lager. I like to keep it clean, and my beer thanks me for it  ;)


14
General Homebrew Discussion / Re: Pics of recent brews?
« on: May 06, 2015, 05:27:00 AM »

Hefe, turning Kristallwiezen :(


15
Plenty of people swear by brew in a bag, which creates a crazy cloudy wort. So, based on that, I don't think it would affect the final flava flave.

Having made many test batches with BIAB (squeezing, no squeezing, recirc, no recirc, etc) I will not disagree that it works, HOWEVER. I had all my test batches scored (BJCP judges) and they all scored ~7-9 points lower than the same beer brewed traditionally. Just an FYI.

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