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Messages - riceral

Pages: [1] 2 3 ... 14
1
Yeast and Fermentation / Re: Wyeast Discontinuing Some Strains
« on: February 20, 2017, 12:30:13 PM »
Interesting that both Budvar and PU made the list. Guess no one brews Bo Pils much anymore?

Hoping that this makes room for Unibroue to be year-round...

I am hoping this also. I used WY3864 a few times and it gave good results everytime.


2
All Grain Brewing / Re: How long does it take you to brew a beer?
« on: February 11, 2017, 10:41:15 AM »
from start to clean up 5-5.5 hours.

3
Beer Recipes / Re: 1st Lager - Dunkels Bock
« on: February 02, 2017, 03:28:19 PM »
To kill 2 birds with one stone ( wink wink Blatz). My last Dbock was the best Dbock I have ever had.

43% pils
30% light munich
18% dark munich
3% CMI
4% Carabohemian
2% carared

19ibu at 60 min
4 ibu at 30 min
23ibu total all hallertau mittlefruh

og 1.068 Fg 1.012

I targeted 18srm so you may need to play with some sinamar depending on brewing methods( I had to add about 2oz)

The beer:


Quick question-----

What is CMI? Caramunich 1?

4
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: February 02, 2017, 11:20:18 AM »
I'm going to brew a session rye stout this weekend. first time in a couple years I've brewed a 10 gallon batch.

Welcome back. I haven't seen you on the boards in a while.


5
All Grain Brewing / Re: Boil temps - do they matter?
« on: January 26, 2017, 06:05:20 AM »
Acronyms are everywhere, and 99% of the time I don't even make them up ;) Take for example LODO. Hate the term and you will have NEVER see me use it! 

The link to what TBI( and TBA) is was like the 4th post in this thread.
But here it is again, cheers.

Thermal stress is placed on wort, more heavily so on long, excessively turbulent boils, resulting in excessive darkening of wort and may well impact malt flavor. Where advice used to be to target 10-15% evaporation, well under 10% evaporation may well ward off these effects. FWIW I get 7-8% evaporation.


Edit -   http://www.lowoxygenbrewing.com/uncategorized/low-oxygen-boiling/




Sent from my iPhone using Tapatalk

Thank you for the explanation.

Working in medicine and with a background in emergency medicine, I thought TBI stood for traumatic brain injury! I drew a link between beer and traumatic brain injury but couldn't see how boil temperatures had anything to do with it.

6
General Homebrew Discussion / Re: Small Batch Brewers - Let's Talk!
« on: January 19, 2017, 06:04:37 AM »
1.) been brewing 3 gallons lately.
2.) 5 gallons is too much as I am usually the only one drinking. I do share with some friends and take my beer to brew club meetings. 3 gallons will give me 30-35 bottles.
3.) all grain
4.) got a grainfather for my birthday so I use this
5.) the grainfather has a small pipework that is used for small batches. I also have a 20L Speidel fermenter that I use for small batches
6.) after brewing 5 and 6 gallon batches for years, I believe there is little difference in terms of effort or equipment. The grainfather does take more time to come to a boil than when I use propane.
7.) I like the idea of doing small batches as I mentioned in #2 (5 gallons is too much for me). Small batches also gives me an opportunity to brew more and do experimental type stuff (new hop, new malt, new yeast).


Thanks so much for your time.  I owe you all a beer!

I'll take you up on that beer sometime.

Good luck on the book. Looking forward to getting my copy.
 

7
Kegging and Bottling / Re: Weizenbock Carb Vol
« on: January 13, 2017, 06:05:58 AM »
Vol ? for weizenbock

I found 3.4-4 in Mosher's book,  what do you guys do?

I've typically seen 3.0

8

Here is a potentially unpopular opinion: if your Tripel tastes like a Hefe, you did it wrong.

I totally agree.

I brewed a tripel with a dry yeast that had banana flavors, and I just called it a Belgian Hefe.

Couldn't wait to get rid of it and gave most of it away.


9

Belgian beer is over rated


Blasphemy!


No beer should taste like banana, pumpkin, or coriander


Amen

Unless you intend to make a brown ale, leave the brown malt out.  Otherwise whatever you make will taste like brown malt, patoooie!  Same with Special B; if there's over two ounces in there, it takes over.  Roasted is fine, burned is not.


I don't think you can make a decent porter without brown malt. Now if you consider porter as a variant of brown ale.... But I don't think many people would.

Just my opinions.

10
All Grain Brewing / Re: Porter
« on: January 05, 2017, 05:42:17 PM »
I don't think there is a satisfactory substitute for brown malt, but the recipe looks good to me.  I'd use the brown malty or balanced profiles in Bru'n Water.

+1.  Browns help make a great porter.

I would go a step further and say you can't make a great porter without brown malt. Just my opinion.

11
SMaSH beers are bland and uninteresting compared to most beers.

Unpopular opinion to some people where I live and work.

12
..., most beers should be under 5℅ alcohol.


I couldn't agree more.

Along the same lines, Imperial almost everything.

And bourbon barrel yada-yada-yada


13
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: December 30, 2016, 04:34:38 PM »
Brewing a Belgian Blond on Sunday.

14
General Homebrew Discussion / Re: This is Belgium
« on: December 30, 2016, 08:10:49 AM »
Denny, they have hijacked my thread!

I don't understand how a discussion that started with a picture of an IHOP waffle and a beer could ever be hijacked.  :)

Edit: I forgot to put the smiley face on my post. I don't want anyone offended or think I was serious!

15
General Homebrew Discussion / Re: This is Belgium
« on: December 30, 2016, 08:02:23 AM »
What about those Belgian endives? What kind of person deprives a vegetable of light? Typical.
Isn't that the fancy lettuce that comes in the bagged salad kits I buy at Wal-Mart?
No, that's endive or curly endive. Belgian endive is related and shares the same bitter flavor profile but grows in a tight, narrow bunch. It is grown covered in dirt, sort of like hilling leeks to blanch the leaves except the whole plant is kept underground. The blanching mellows the bitterness.
By the way, if Americans buy their fancy lettuce at Walmart the Belgians have already won.

Isn't that how white asparagus is grown also?

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