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Messages - beersk

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1
General Homebrew Discussion / Re: Vegetarian meal at the banquet
« on: May 27, 2015, 06:47:01 AM »

If the Good Lord didn't want us to eat animals, he wouldn't have made them out of meat.



Tell that to Jeffery Dahmer.

2
Does anyone know how German breweries oxygenate? Is it within the rules of Reinheitsgebot to inject pure O2 into the wort?

3
Quote
I would not extrapolate that to mean that you dont have to aerate or oxygenate, and I dont think the findings of the experiment are suggesting that.

I agree. I wonder what would happen if this were repeated with, say, a Helles?
Exactly. That would really show whether it counts or not.

4
Equipment and Software / Re: Preferred Gap Setting?
« on: May 24, 2015, 10:41:52 AM »
I have mine set at .035".

5
I'll be brewing a Dortmunder tomorrow. Never brewed one, but I imagine it won't be too much different than a helles or a pils. I think I'm basically brewing the one from Brewing Classic Styles.

6
Kegging and Bottling / Re: How to Pump Prime your bottled beer.
« on: May 22, 2015, 07:48:08 AM »
Nice idea. I use honey to prime bottles and measure it by weighing it as I add the honey to the bottle if I have left over beer or want to bottle some off the fermenter. Easy for me to do since I ferment in kegs. And I agree, I like having beer in bottles as well as kegs.

7
Kegging and Bottling / Re: Cold Crashing (keg vs fermenter)
« on: May 18, 2015, 05:15:15 PM »
Another +1 for crashing in keg while I carb. After a couple days I'll fine with gelatin or Biofine (for styles I want crystal clear).
Why don't you guys just add the gelatin when you keg it? It shouldn't make much different should it?

Gelatin (or Biofine) seem to work better when you get the beer cold first - the directions for Biofine and several references to adding gelatin say to. I just like to give it a day or two to let the beer hit serving temp then add the fining.
I guess I don't see why it wouldn't work if you add it at kegging and then allow it to crash. It mixes in when racking the beer on top of it. But I don't know...maybe it settles out and is worthless then...

8
Kegging and Bottling / Re: Cold Crashing (keg vs fermenter)
« on: May 18, 2015, 03:28:13 PM »
Another +1 for crashing in keg while I carb. After a couple days I'll fine with gelatin or Biofine (for styles I want crystal clear).
Why don't you guys just add the gelatin when you keg it? It shouldn't make much different should it?

9
I'm not surprised that the differences were noticeable. I am surprised that the 'hoppy' profile was as well received as it was. I've always found too much sulfate to give a dark beer a harsh, near acrid character. I read that you fined the kegs and that the delta diminished afterward. Regardless, nice work again !
So what is this "delta" you speak of?

Nice job once again, Marshall.

10
All Grain Brewing / Re: Making it smooth
« on: May 14, 2015, 09:55:44 AM »
Hear ya, Mark. I don't like that smokey roast flavor and I seem to get it even at less than 10% in the grist. Like Eric mentioned, I think a pH around 5.5 is ideal. But Guinness goes for a lower pH I think to get a little bit of that lactic twang.. I certainly wouldn't say Guinness is the best dry stout example. Murphy's is a mighty fine example and Beamish (when we could get it).

11
Very nice work, Marshall! Dig it!  I would love to see something like this for Best Malz, also.

12
Kegging and Bottling / Re: Empty Keg Storage
« on: May 12, 2015, 06:08:39 AM »
Doesn't mean it will be holding pressure just fine that when you pop the lid, fill it, and close it up again...

No, it's no guarantee but it's a good indication for me. I always leak check with a starsan spray bottle regardless. Don't like bad surprises.
Same here. Sometimes I wonder if it doesn't detect the slowest of leaks though; the kind that won't drain your co2 tank, but will make the beer take twice as long to carbonate.

13
Kegging and Bottling / Re: Empty Keg Storage
« on: May 12, 2015, 05:45:41 AM »
I don't understand the need to keep them pressurized just to have to depressurize prior to filling with beer.
Couple of reasons.  Pressurized means nothing is getting in there.  It will remain sanitary.  Also, since I'm sealing the keg while wet with Star San I want to avoid oxygen.   


+1.  I like knowing before filling with beer that the keg still holds pressure, too.
Doesn't mean it will be holding pressure just fine that when you pop the lid, fill it, and close it up again...
Since I do a closed transfer from keg fermenter to serving keg, I don't have to worry much about that. Just make sure it's still holding pressure from when I cleaned and sanitized it.
My keg fermenters I usually clean, and leave the lid sitting halfway in the keg and let it dry out. Then I'll rinse it out and run starsan through it on brewday. Regular kegs get cleaned, sanitized, and pressurized until I'm ready to put beer in them.

14
Ingredients / Re: Great Base malt debate?
« on: May 11, 2015, 07:08:16 AM »
Quote from: MattDel1700
If I can do that with cheaper ingredients and a single-infusion mash, why wouldn't I? That said, I think the "indistinguishable" point is important, because I'll shell out for producing a better beer.

I guess if that's what you're after, then by all means, do that. I guess I'd prefer to take it a step further since, really, I'm in this hobby just to make beer, I'm in it to make it the best I possibly can. Sometimes, you get what you pay for, and cheap ingredients aren't necessarily the answer for me. That doesn't mean I'm going to spend $80 for a sack of pils malt, but I'm going to get a good continental pils malt for my German lagers. I'm not going to use Rahr, even though Rahr is good malt. I want it to be authentic, to try and come as close as I can to the original German lager I'm after and I just don't think a domestic pils malt is going to get me there.
But for something like an English stout, I don't think using Maris Otter versus Rahr 2-row will make a lot of different when the roasted/caramel malts are going to do a lot of the talking, as well as the yeast.

15
Would over pitching cause a lack of malt character in any instance? Or just last of yeast character?

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