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Messages - drf255

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General Homebrew Discussion / Re: 2011 Brewing Goals
« on: January 09, 2011, 01:44:03 PM »
To get my efficiency up to 109%. ;)  Seriously, still after the elusive German beer taste (you know the one, no other lagers have it.)  Getting closer, but not quite there.
Me too man.  I just can't get that taste.  I guess my goal will be the same as prior years.

General Homebrew Discussion / Re: Frozen Lager
« on: January 09, 2011, 01:37:59 PM »
It will do no harm to the beer and may even improve it.  I've been there a few times.

General Homebrew Discussion / NB Munich Extract-Roasty?
« on: January 09, 2011, 01:34:14 PM »
I just kegged an extract lager that I brewed as a starter batch for 2124 yeast.  The ingredients were 6# of Northern Brewer Munich Extract (which is supposed to be 50/50 pale/munich malt), 1# of Marris Otter and 1/2# of Weyermann Carared.  The MO and Carared were steeped at 150-158* for and hour.  Hops were Saphir at 3.5% AAU all as FWH.  IBU35, OG 1046, FG 1010.  Fermented at 50* for a month, D-rest at 60 for a week.

The beer is beautiful and brilliantly clear.  Unfortunately it has a roasty character that I find out of place in a lager.  It is very clean tasting and lacks that bready malty character I was hoping for.  I did not burn the crystal/MO additions when I steeped them.

Has anyone used this extract and gotten a similar taste?

General Homebrew Discussion / Re: What's your first brew for 2011?
« on: January 09, 2011, 01:27:12 PM »
German Pils

General Homebrew Discussion / Re: Brew Masters......up or down.....?
« on: December 29, 2010, 10:40:02 AM »
I thought it was a bore.  And yes, Sam seems a bit full of himself.  But to give you some perspective, probably not as much as Jamil Z.

Do you know Jamil??
I met him at the GABF and he was anything but full of himself.  He was down to earth and very cool. 

As for the OP, It's cool that the show can be watched and enjoyed by non-brewers.  I personally think there's an S-Load of acting and marketing going on there.  There's no way he runs that business in such a warm and fuzzy way in real life.  I also find it hard to believe that he drives that truck as his daily vehicle when noone's looking.

I'm definitely in the minority on this one.

My LHBS has awesome prices on sacks of grain.  I pay less than $50 for a sack of american 2 row, and around $50 for Munton's MO and Weyermann Pils.  Belgians are around $60-65. 

I but most of my specialty malts, hops and yeast on-line. It doesnt have alot of variety of these, especially in the summer.  My LHBS gets alot of business from it's bulk grain. 

I do, however, try to give them as much business as possible as their conveinece can't be beat.

I am personally in the anti-walmart/home depot/etc club.  I support the local business in my town, even if it costs me a few bucks extra.  I watched a CVS and an Eckard Drugs open across the street from each other in my town and put 3 mom and pop pharmacies out of business.  They also bought the local market for one of their stores which now forces me to travel for a supermarket (even thogh the cost is less).

All Grain Brewing / Re: Chewy Grain
« on: August 03, 2010, 08:49:42 AM »
If it tastes good, it's probably fine.  I'd mill it with a slightly tighter gap.  In essence, you just grain conditioned it.  If you want it to last, I'd dry it out ASAP.

General Homebrew Discussion / Re: Old Style Bavarian Lager
« on: August 03, 2010, 08:33:24 AM »
I would like to brew a similar beer like the "Red Oak Amber Lager". How can I determine if it is a Bock Lager, Marzen/Oktoberfest or a traditional Amber Lager.

Why don't you ask them what style it is modeled after and what ingredients they use?  They may be willing to share some general info with you. 

All Grain Brewing / Re: Mash ph
« on: June 06, 2010, 10:38:05 AM »
I would bet your measurements are off.  I have similar water to yours.  A pale malt mash with a pound of crystal and no added carbonates yields a pH of 5.2.  I have measured this with a meter and colopHast strips.  The cheap strips are useless.

I add the correct amount to the mash water, and the rest to the brew kettle.  If you add extra alkalinizing salts to the sparge water, it could possibly allow the pH of the runoff to rise quicker.

All Grain Brewing / Re: Lower ABV, Same Taste - Possible?
« on: November 27, 2009, 12:03:53 PM »
There's a point where you just can't pull it off.  I love making low ABV beers.  I love drinking good tasting beer, and I can't say I hate the effects of the alcohol, but sometimes I have to stop enjoying the beer earlier than I'd like to.

I have had good luck in the past with high gravity brewing.  I'll brew a 10 gallons of 1060 beer, then dilute it with boiled/cooled tap water to 15 gallons of 1040 beer.  Because you brew it at a higher gravity, the yeast can't attenuate it as much and throws off esters that it wouldnt at a lower SG.  I started doing this with the BYO Heineken Clone.  Now I routinely do that as my standard summer lager.  Colby's BYO style profile on American Lagers stated that Budweiser is brewed this way.

Try it, it's a home run.  You get more beer for the same amount of work.

All Grain Brewing / Re: Storing Grain?
« on: November 27, 2009, 11:54:45 AM »
Rodents are my biggest concern.

I use an old metal garbage can with a plastic drum liner in it.  I leave it in my shed, and have never had a problem.

Ingredients / Re: Coconut Porter Thoughts?
« on: November 27, 2009, 11:33:43 AM »
I'd be afraid that it would cause oxidation in the final beer.  I'd either make your own extract with some vodka, or add the toasted coconut shreds directly to the secondary.

General Homebrew Discussion / Need Advice on Timing a Beer
« on: November 15, 2009, 12:32:45 PM »
I'm planning on making some American Wheat for Christmas.  I will be doing a 15 gallon recipe, using some toasted oats in the grist, and adding orange zest at flameout.  Gravity will be around 1050.  IBU 25.  Wyeast 1010.

Being that I need around a nine liter starter for this, I will make a 5 gallon batch of partial mash wheat beer as my starter.  I bought 6# of wheat LME from NB.  I'll partial mash 2.5# of grain, do a quick boil, and use this as a starter for this batch.  I figure I'll pitch the whole thing into the final 5 gallon batch.

I'm going away from 11/22 till 11/29, and didnt want to leave an actively fermenting beer un watched for that long.  My brewday for the 15 gallon batch will be 12/6.  I like my wheats fresh and cloudy, so I figure that timing is OK.

Here lies my question.  Should I scramble on 11/29 to do my 5 gallon batch and have yeast for the next week?  Should I make the 5 gallons today, pitch one smack pack with no starter, and use that yeast on 12/6?  Should I make the whole batch today, pull off one gallon and ferment it seperatetly with the pack, then pitch it into the rest at high krausen?  If I just do the one gallon starter now, do you think viability will be acceptable in 2 weeks?

The vacation plans are ruining my beer plans!  I'm leaning towards a 1 gallon starter today, the extract brew on 11/29, and the 15 gallon brew on 12/6.

All Grain Brewing / Re: Water Help..
« on: November 11, 2009, 01:42:51 PM »
I understand that RO water is what is readily available but like distilled water it lacks micro-nutrients.  Micro-nutrients are needed for proper cell growth, in well, micro quantities.  Adding salts to RO water is not the best thing to do.  If you can get spring water use that, even if you need to cut it with half RO water.


That's why you need at least 50ppms of calcium. Mostly it helps in yeast floculation.

I would build your water from 100% RO.

Certainly nothing wrong with building your water from scratch but nothing wrong with blending your water with RO water either. For me it only takes 1/2 RO water to get my minerals low enough to brew the lightest beers, then a tsp or two of either Cl or So4 to get my calcium in the range. I brew 12 gallon batches so that ends up being close to 10 gallons of water to cut my brewing liquor in half. Saves me the hassle of having to walk out of the store with 20 gallons of water!! My 02 is to save money and time where ever possible. Cut you water if you can.
Totally agree, but he doesnt know what his water has in it.  That's why I suggested building it from scratch.

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