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Messages - Frankenbrew

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Beer Recipes / Re: maibock
« on: April 05, 2018, 09:49:16 PM »
70 & 30 and S-189 makes an awesome maibock, IMHO.

Beer Recipes / Re: SN Sidecar Knockoff
« on: March 30, 2018, 01:39:40 PM »
I upped the cascade and the Mandarina in the whirlpool to .75 oz. Everything else was the same.

Beer Recipes / Re: SN Sidecar Knockoff
« on: March 29, 2018, 11:22:48 PM »
It was really close. I did a side-by-side tasting with a beer buddy, and I thought it was dead on. My buddy thought it tasted the same but had a better mouth feel. I just figured that the only difference had to do with mine being fresh and on tap, while the Sidecar was in bottles. In any case, if I were to brew it again, I wouldn't change it at all.

What's your recipe?

Yeast and Fermentation / Re: Best Dry Yeast for a Märzen
« on: March 26, 2018, 10:08:48 PM »
I swear by S-189. Not a fan of 34/70. A Marzen is supposed to be malty and balanced. That's what I get from 189. I have made brilliantly clear and deliciously malty Maibocks, Viennas, Oktoberfests, dunkels, even light lagers with it. Ferment at 12 C, do the fast lager method, and no problems whatsoever. Have never done a hoppy Pilsner, so I can't say what it will do with that, but my experience with it has been very excellent!

General Homebrew Discussion / Re: Knee high panty hose
« on: March 08, 2018, 10:28:17 PM »
Are they cheaper than paint strainer bags?

Cacao nibs.

General Homebrew Discussion / Re: Wet hop opinions?
« on: March 06, 2018, 12:05:43 PM »
The hops at YVH are likely dried. A pound of wet hops is a lot less as the moisture in them adds to the weight. I think a pound of wet hops is like two or three ounces dry.

Don't dump it unless it is undrinkable. Keg it, carbonate, give it a week or so, and taste it again. If it's better drink it, if not, wait another week.

why not just put a spoonful of slurry into the keg?

Also, sulfur will dissipate in time without help from the yeast.

General Homebrew Discussion / Re: aftertaste
« on: March 04, 2018, 12:31:56 PM »
Fermenting in a closet at 70-72 may be too high.

All Things Food / Re: Pizza
« on: February 25, 2018, 07:39:00 PM »
Yeah, that's pretty much how I do mine. It looks great.

All Things Food / Re: Pizza
« on: February 25, 2018, 01:18:02 PM »
One of tonight’s pies

Sent from my iPad using Tapatalk


How do you form the crust? Do you toss it?

Yes, on someone else's mill.

General Homebrew Discussion / Re: Too much SO4?
« on: February 21, 2018, 12:59:39 AM »
Certainly! I have found that 200 ppm is too much for me as well. The upper limit for me is 150-175.

Happened to me once, I went straight to the 20 threads, “Which Mill Is BEST” I now have the BEST and am very happy.

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Yeah, you've got to be able to control the variables.

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