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Messages - redzim

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Beer Recipes / Re: Helles lager recipe suggestions
« on: July 19, 2018, 02:15:11 PM »
I'm a huge fan of Kaiser's Edel Hell.
   I brew it every March, drink it in May. For about 10 years running now.

Beer Recipes / Re: Czech Dark Lager
« on: July 19, 2018, 02:13:23 PM »
Gordon has one in his new book.  Recipe looks good!

Resurfacing this old thread... has anyone (besides Gordon of course!) brewed either of the two Dark Czech Lagers in Gordon's "Modern Homebrew Recipes" ?? Interested in trying one of them soon.

General Homebrew Discussion / anyone organizing a Spring 2018 swap?
« on: December 21, 2017, 05:41:17 PM »
I haven't been on the boards for way too long so maybe this has been addressed elsewhere (although a quick search didn't turn anything up) - but I took part in a swap in spring 2016 (sent 4 homebrews plus a local micro/nano of my choice to someone, and got the same from someone else - then gave and received great feedback) and was wondering if anyone is putting something together for spring 2018. I'd be interested. Could help organize although I've never run one before.


Yeast and Fermentation / Re: Yeast washing
« on: March 21, 2017, 08:29:04 PM »
One warning if you save yeast without washing. Be sure to use a starter to get the yeast going. I used to save yeast and just dump it into the next batch, but I got some very slow starts that way, allowing an infection to take hold.
Google Hafnia protea.

Sent from my SM-T350 using Tapatalk

My experience is that if I reuse it within say a month I don't need to restart.  Longer than that and I do.

I do just this - store slurry under some beer, under refrigeration - and as long as it fresher than 1 month since harvest date, it starts off way faster, with better attenuation, than the first generation.  I have had good luck with the Mr Malty pitching rate calculator.

All Grain Brewing / Re: ASBC Hot Steep Method.
« on: March 06, 2017, 08:05:41 PM »
So there is only the 15 minute rest at ~65C? That is a pretty short rest, but that should be enough to convert the starch to polysaccharides. I guess this is just a sensory evaluation and that preparation is probably enough.

I've been experimenting with a 20 min. mash and 20 min. boil.  So far the results are encouraging.

with what styles / recipes?

Ingredients / Re: Warrior hops
« on: February 24, 2017, 06:54:12 PM »
good advice all around. looks like I have plenty of options...

Ingredients / Re: Warrior hops
« on: February 24, 2017, 04:16:25 PM »
what's its best bittering use - I'm assuming IPA's, pales, ambers? and not continental lagers...

Ingredients / Warrior hops
« on: February 24, 2017, 03:46:40 PM »
got me a couple pounds of this. what to brew with it, so I get a feel for it? is it bittering only? is it best mixed with some other varieties in an IPA? could I try a SMASH? please advise...

Yeast and Fermentation / Re: Are We All Overpitching All Dry Yeasts?!
« on: August 26, 2016, 06:17:55 PM »

That's what I used to do but I would be interested how 1 packet rehydrated would do (and bet it does fine).  That said, I did one single packet @ 60F in a NGP and don't think I will ever go back to cooler ferments.  I am BJCP and brutal about my own stuff.

Tell me more about this: you ferment your Pils @60F, with 1 packet of W-34/70 per 5-6gal?  I loved 34/70 but I've been a solid 2packs per 5gal guy for years, and always try to keep it around 50-51F for the first 5-6 days, then ramp it up toward mid-60s over the next 5-6 days... 

But you're saying with less yeast and a warmer ferment, you're still happy with it?

Beer Travel / Atlanta
« on: August 18, 2016, 07:53:20 PM »
Going to be in Atlanta for a few nights in mid-September. Any brewpubs worth checking out, or a local brew I should try to find fresh on tap (won't have time for brewery tours during the day, though)? Will be based in the Buckhead area.


Beer Recipes / Re: first saison
« on: July 13, 2016, 06:50:01 PM »
When does the mythical stall rear up? or phrased better, when should I bother taking the first gravity test?

And how long does one age a Saison before drinking?

Beer Recipes / Re: first saison
« on: July 13, 2016, 06:38:22 PM »
great thread because I brewed my first Saison yesterday using a recipe from NB (93% Castle Belgian Pale, 7% C-20). came out to 1.055 OG, I pitched some Belle at 65F and just left it in a 70F room. 24hours later it is fermenting madly at 74F (warmer than the ambient).   I'm not sure what I'm supposed to do now... just let her run in the mid 70s for 3 weeks?  I'm more of a German lager guy so this is all a bit new and counter-intuitive.  (and then should I be crash cooling before transferring to kegs to carb? and how long should it "lager"?)


Beer Travel / Re: Wash DC brew pubs tonight?
« on: June 25, 2016, 02:36:32 AM »
Thanks for the suggestions. We ended up going to Bluejacket.  Excellent place. The current beer menu is heavy on a bunch of Belgian farmhouse varieties and about 5 different IPAs. A solid Berliner Weisse with local rhubarb and strawberry as well, which was quite nice. I built my own flight and was not disappointed. Food is nothing to sneeze at either (my wife is a CIA grad and not easily impressed but she liked this place).   Highly recommended.

Beer Travel / Wash DC brew pubs tonight?
« on: June 24, 2016, 10:38:02 AM »
I'm in DC for a conference which is ending earlier than I thought today. Would love to check out a decent brewpub w/ restaurant tonight. I understand it's a Friday so everything might be full, but is there any thing that isn't crazy expensive that would be worth checking out? I have the wife along, who is more of a wine person than beer, so that's partly to be considered as well. We're staying NE near Gallaudet but would consider anything w/in a reasonable Metro or taxi ride.

thanks for any tips,

General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: June 13, 2016, 12:34:19 PM »
Got around to drinking my last beer from Rob_F.

A "Pale Doppelbock" clocking in at over 9%. A nice amber/golden color, not super-clear but clear enough for my liking. Medium carbonation.  Starts with a bready malt aroma, rich and toasty. Smooth firm malt taste upfront with just hint of hops. Finished sweet but not cloying. A good solid Doppelbock. A very enjoyable beer - although I don't know if I could handle more than one of these especially on a warm summer day! 

Thanks Rob - and thanks to all who organized this swap, I thoroughly enjoyed it and will be in on the next one.

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