Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - beersk

Pages: [1] 2 3 ... 233
1
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: February 09, 2017, 07:50:52 PM »
Tropical C.r.E.A.M.  Citra, WaRRioR, Ekuanot, Azacca, Mosaic - little play on words plus a play on a Wu Tang acronym.

2 row plus some Carahell and Munich.
Wu Tang? Seriously? You do not strike me as a Wu Tang Clan fan...wow.


I'm going to brew a Belgian dubbel this weekend. Got some harvest WLP500 I'm excited to use.

2
General Homebrew Discussion / Re: This Week's Brulosophy Experiment
« on: February 06, 2017, 06:18:50 PM »
Sometimes people ask Amanda or myself why we don't post here much anymore.

...Just fyi, this kind of bickering is the kind of stuff we point at.

*shrug*
carry on.

I apologize, this claim was just so far fetched and nonsensical though.

Then why not just figure that it was a tongue in cheek remark and move on? That's how it seemed to me. Whether he meant it or not doesn't matter to a certain extent, this is the internet. If we start trying to dissect every seemingly outrageous claim we'll never do anything else.

Everyone has been getting along for the most part, let's just all look past this and move on to something else.

I took it for tongue and cheek until it was clear it was not. I will just chalk this up to yet another example of that members absurdity and move on.
That's why I gave him sh*t for it.

3
All Grain Brewing / Re: To spund or not to spund...that is the question
« on: February 05, 2017, 11:21:54 AM »
I have been putting my prime solution in the fermenter prior to the transfer. I wait until I see the ferment restart then rack to the keg. It's been working great.
Interesting. How long has it been taking for you to see it restart?

My previous post was sarcastic. I must've been in a mood that day...

4
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: February 05, 2017, 11:10:27 AM »
Looks great! Gotta love the color on that wort.. 26% vienna, that beer would normally be brown :)

Brown? Wow! I must be using the wrong Vienna malt
Yeah, it wouldn't be brown from Vienna malt. My non-low O2 beers with 100% Vienna were light amber at best. This was Best Malz Vienna and Weyermann Vienna.

Welcome back, Jonathan!

5
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: February 04, 2017, 03:43:00 PM »
"Narvin
Those who cannot remember the past are condemned to repeat it.... http://www.beerandloafing.org/hbd/search.php?bodytext=bamforth+oxidation
"

I wanted to bring this over here so folks can see it and hopefully research more. I spent days looking though those posts(specifically Steven Alexanders) and I still get a chuckle out of the response it got then( dejavu) and how close folks like Steven really were. Anyways great post Narvin, and use that google folks! 



Sent from my iPhone using Tapatalk
Interesting. Amazing that you found that in the dark corners of the internet.

6
General Homebrew Discussion / Re: This Week's Brulosophy Experiment
« on: February 02, 2017, 11:20:22 AM »
*Sits here quite, cause I can detect 1-2points difference in attenuation, a mash pH difference of .1, roastmalt % of .25%, etc, etc** :o


Maybe if you drank more than 10oz of beer a day, your palate would be assaulted enough to not be able to tell that difference!

7
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: February 02, 2017, 07:15:07 AM »
Nice clear looking wort, Narcout.

Happy early birthday, Pete!

I plan to brew a 3.5 gallon batch of helles this weekend. Got a jar of harvested 838 from a friend, so wanting to start a run of beers with that.
Planning to get a brewbucket soon, so pretty stoked for that for my 5 gallon batches. No more plastic, no more auto siphon.

8
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: February 02, 2017, 07:10:13 AM »
One aspect I noticed is that an amber international lager I just brewed LO style was so much lighter in color than expected that it barely qualifies for entry into this category for competitions.  I eyeballed a beer to be 7 SRM that I expected to fall around 10 SRM.  I will be entering  it in the category nonetheless, since the flavor is wonderful (to me, of course).  Just thought I would report back....

Yup. We calculate a 20% reduction in Beer SRM in the spreadsheet to account for this.
Bryan mentioned something about how he started assuming 25% reduction in color since using the antioxin. Not sure you'd really be able to tell 5% though.

9
All Grain Brewing / Re: To spund or not to spund...that is the question
« on: February 01, 2017, 08:02:34 PM »
Could any of you Spundters tell me about your improved brew from spundting?
The beer is probably worse because I spundt. I don't know why I do it.

10
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: February 01, 2017, 07:29:48 PM »
FWIW I have never had issues with sulfur in the entirety of my low oxygen brewing. I have always used only Bavarian lager strains, and 1056. I also always make sure to have fresh healthy yeast as well. 


Sent from my iPhone using Tapatalk
Well, Globviously we're all doing SOMETHING wrong if we've had too much sulfur in our beers.

I've taken to using .25g/gal of the antioxin mix for mash .1g/gal for sparge. No sulfur issues with that.

The few lagers I've brewed with SMB have not had any unusual level of sulfur, and the two recent (and only) batches I've done with 1056 also are completely lacking sulfur.  Yeast strains sure seem to either have or not have a specialized pathway to "deal with" sulfites to varying degrees.  A few ale strains I used had very little to no ability to "deal with" sulfites.
Well, aren't you special. Maybe I'm just TOO F*CKING GOOD at low oxygen brewing, so I'm getting sulfur. Ha!

Doubt it. No problems since I switch to the antioxin mix.

11
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: February 01, 2017, 07:14:56 PM »
FWIW I have never had issues with sulfur in the entirety of my low oxygen brewing. I have always used only Bavarian lager strains, and 1056. I also always make sure to have fresh healthy yeast as well. 


Sent from my iPhone using Tapatalk
Well, Globviously we're all doing SOMETHING wrong if we've had too much sulfur in our beers.

I've taken to using .25g/gal of the antioxin mix for mash .1g/gal for sparge. No sulfur issues with that.

12
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: February 01, 2017, 06:59:01 PM »
I hate Sublime, such an overrated band.

But have you ever listened to them

Hahaha!!! Great movie.

13
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: February 01, 2017, 10:54:33 AM »
FWIW- my last schwarz that has 3% roast used a 5.2 and its sublime.
I hate Sublime, such an overrated band.

My schwarz was 4.7% carafa III dehusked, I believe, and it's great. More of a dark brown color, rather than black.

14
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: January 31, 2017, 05:26:01 PM »
Okay,

So I finally got my s**t together and was able to brew up my first low-oxygen beer yesterday. I decided to go with a classic Helles just so no major malts could stand in the way and I could get a full view of how the process affects the product. Here is my take....

First off, the whole day really did not take that much longer than my normal brew days (clocked in with full cleanup in just under 6 hrs) and now that I have better internalized the process I am sure I can speed some of the steps up timewise.
As indicated, I did not smell any mash aromas (most likely due to the mash cap I used).
When I took my first sample for a mash pH reading, the wort was NOTICEABLY light (very pale) in color.
And with close to 300 batches under my belt so far, I can honestly say that this was some of THE most aromatic and best tasting wort I have ever produced. I noticed aromas of light honey, raw grain, and even some malted cereal in the back end. The flavor was much of the same with a more pronounced honey note and a smoothness that I have not observed in my past batches.

This is very promising for me, and I look forward to tasting the final product. I still have quite a bit of way to go to fine tune the process and tighten up some areas, but the initial results (wort production) were very promising.

Cheers to all and I am glad I gave it the old college try! It was well worth it.
Thanks to Bryan and Monk for helping me pull this together with many stupid PM's.....(all handled very thoughtfully and with eagerness).

 :)

-Brewinhard
Awesome! Low Oxygen for life!

15
Ingredients / Re: Brewtan B
« on: January 31, 2017, 07:01:38 AM »
Denny...since this thread has popped back up and I'm too lazy to go thru 65 pages to find this...

It's 1/4 tsp./5 gal. of mash water and,

none in the sparge water and,

1/2 tsp./5 gal. in the boil @ 15 min.,

is that right ?
No, 1/4t per 5 gallons, 1/2t in slurry near end of boil before adding finings. So for a 5 gallon batch, you'd probably want about 1/4t per mash and sparge water.

Pages: [1] 2 3 ... 233