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Messages - Malticulous

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1
General Homebrew Discussion / Re: Caramel Malt in a Russian Imperial Stout
« on: September 16, 2014, 06:53:50 PM »
I realy like caraaroma in my American stout recipe. I put a pound of it in my RIS last week. One pound was only 3%. CaraAroma doesn't come off as sweet to me. It has a little of the dark fruit but nothing like C-120 or special B. It brings another roasted flavor too. More like Great Western C-150.

2
Equipment and Software / Re: standard size fridge / fermentation chamber
« on: August 30, 2014, 12:13:44 PM »
The freezer side will not be freezing with the fridge at ale temps. You will have the control to ferment and lager/crash cool.

I took out some of the shelves on the door and I could fit two fermenters on the bottom and two on a shelf above them. It's a bit scary putting that much weight on a glass shelf.

3
General Homebrew Discussion / Re: I want to brew bigger batches
« on: August 30, 2014, 11:58:05 AM »
You can easily double your production if you go to partial mash and top off water.

4
Too bad this could not be imposed by the retraction of laws. We don't need any more. :-\

5
Ingredients / Re: 6-row Maltsters Differences/Preferences
« on: August 24, 2014, 04:20:45 PM »
I've used Briess, Rahr and CMC. CMC has higher extract but other than that I haven't noticed anything different.

6
Ingredients / Re: Pilsner malt
« on: August 18, 2014, 05:41:45 PM »
I use Castle for everything I use pilsner in.

7
All Grain Brewing / Re: Water to Grist Ratio
« on: May 25, 2013, 11:45:49 AM »
Kia has pointed out that Germans mash thin. I have read some old British writings and they seemed to mash  thick, but then do several different mashings much like batch sparging but with different temps and rest times.

Me I tend to mash thin, around 2 qt/lb. I try to have two equal runoffs single batch sparging. I get lazy sometimes and just mash with five gallons and sparge with the grain absorption and boil off amount. It tends to be close for a five gallon batch.

8
All Grain Brewing / Re: Adding melanodin malt
« on: August 22, 2012, 11:04:52 AM »
Melanoidin is basically the German equivalent to aromatic malt, isn't it?

Sort of, they are just similar. Best makes one of each. Their melanoidin is not a strong as Weyermann's. Briess aromatic is not even close. You have to use the stuff before you really know what it is.

9
Beer Recipes / Re: Amber Ale Recipe--Please Critque
« on: May 08, 2012, 05:47:56 PM »
It should make a nice ale but it's more of a English bitter than an American amber. You'll probably want some more IBUs.  The amber malt and biscuit might be a bit redundant.  It does seem to be to style of a ESB.
http://www.bjcp.org/2008styles/style08.php#1c

11
General Homebrew Discussion / Re: Big Brew
« on: May 06, 2012, 11:41:31 AM »
I brewed an American Stout.




Keith Brewed an Vienna.


This was at Zion Canyon Brewing where Kieth works. 10 gallons total and not on the list.

12
Ingredients / Re: Midnight Wheat and Blackprinz
« on: April 28, 2012, 02:40:01 PM »
I think in very small amounts any of the dark malts make red.  I've been using midnight wheat. It does have some roastyness but less than carafa special II.

13
Beer Recipes / Re: Light Ale Recipe
« on: April 26, 2012, 07:18:20 PM »
I know Miller uses corn, Bud uses rice. No idea about what Coors or Busch use. I normally would use corn but I want the lightest flavour profile I can get and although I like corn flavor in a cream ale, I'm hoping to stay completely neutral. Hence the rice.
I've made cream ales with 33% rice and it surprised me with flavor. It was regular white rice with a cereal mash. I think you have to use that much to really taste much difference from corn and rice. AB uses brown rice. They get the broken pieces that don't look as good for eating--brewery grade.

14
Beer Recipes / Re: Light Ale Recipe
« on: April 25, 2012, 09:27:30 AM »
WLP830 is a great yeast for just about any lager. WLP840 if your shooting for Bud. Wyeast 2035 is pretty good for American styles. I just got WLP940. I brewed a light lager with it yesterday. 4.5 gallons at 1.040 and pitched an active 1.030 2L starter that I had going at 50F. My wife needs a lower calorie beer and it will be over 100F here by the time it's ready. I never made one so light before. It's really just growing yeast for my summer lagers anyway.
Here is what I put together.
http://hopville.com/recipe/1313226/lite-american-lager-recipes/el-cortador

15
Now they come with a tiny can of hopped extract and a half kilo of booster (that is just brewery grade corn sugar.) The two together make 9 quarts of 1.038 wort. It comes with 2 grams of dry yeast. It's not much different than the five gallon can and kilo kits I started with.

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