« on: July 14, 2015, 11:32:48 AM »
Oh, man, that super sucks. At least it didn't get her tattooed arm...
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Good point. Poor choice of words on my part.I think the only thing that makes this experiment slightly falsified is the fact that dry yeast was used. Supposedly, it doesn't really need aeration at all, so any amount, shaken or pure O2, wouldn't have made a difference. I'd like to see it done on a lager.Not falsified. Falsified implies it was rigged. Best term here is flawed.
Wow, within 5 minutes. That's funny. It's like they're just stalking you...I used to dump my grain out back in the woods in such a way so that I could see them feeding as I woke up in the morning. Pretty cool.
I dump mine in a pile out in front of my house. We have an 8 point stag, 2 does and 3 fawns that wander through several times a day. They show up within 5 min. of when I dump the grain.
I use cornies and ferment around 4.75 gallon batches, usually lagers. My ales, I've been using a bucket lately, but the only ales I typically brew anymore are hefeweizen and I want a bigger head space for those. Been using lager yeast for most styles including IPA and black IPA. Just like the malt balance it provides. Thus, I don't need as much head space since lager yeast doesn't tend to produce big krausens. So I almost never have any blow off from 4.75 gallons in 5 gallon kegs.Well, thanks for sharing. This was one of the reasons I stayed away from the Speidels. I may look at them as an option again in the future. I do pretty well fermenting in kegs
I used to ferment in sanke's but such a PITA to clean, and I never trusted if it was truly clean or not. 5 gallon cornies are too small. I'd need a 15 gallon corny. Love the speidels because they are so easy to clean. Can't see why you would get an infection if you took the cap off. Do agree that harvesting yeast through the valve would be both close to impossible and bery risky.
Does it provide any additional body, or am I just thinking of gravy?Doubt it provide much for body. For intentional haze, I add 1/2lb+ of flaked wheat to the mash. Otherwise, I'm not sure why you'd want the flour in this recipe. Looks like it's supposed to be a Mexican lager or Classic American Pilsner.
I gotta say,..I get great results with the smack packs and a starter...No reason to change now...kinda like batch sparging in the somewhat rough looking blue cooler...if it isnt broke there is no need to fix anything....easy....
Drugs, in other words. Right...cheers!QuoteAnd I also think Mark is making all this stuff up. Galactose? That some kind of inter-galactic sugar?
Galactose is the main sugar produced by Dilithium Crystal malt
To perhaps add another wrinkle to the discussion is that prior to industrial refrigeration and yeast strain isolation it is thought that German brewers (and likely others) brewed with mixed fermentation cultures that would bottom ferment in cold months and top ferment in warmer months. These beers were lagered and sold continuously as the same style of beer. Did these beers go from being a lager to not a lager although always lagered?Maybe everyone else brewed, but the Germans didn't brew in the warmer months for that reason - it was too warm to ferment their lager yeast strains.
I have not, as of yet, had the time to do a complete all grain brew session and have been confined to doing test mashes to get my system dialed in.I step mash everything. Just cus'. It's easy, it gives me a boost in efficiency, and a longer rest at 160F gives a nice body and head retention. I do a Hochkurz step mash, 145F or so for anywhere from 20-45 minutes, infuse with boiling water to 158-160F for 30-60 minutes. I make it so the mash, altogether, is 90 minutes. Most modern malts, European or otherwise, are well modified.
This past weekend I conducted my fourth experimental test mash. This time I chose a simple grain bill:
1 lb. Weyermann Pils
1 lb. Dingeman Pale
1/2 lb. Weyermann Dark Munich
1/8 lb. Dingeman Debittered black
I bought two identical versions of this grain bill and had them Milled twice and bagged separately.
I chose to mash one at 148 deg F. I chose to step mash the other from 136/148/154/168 deg F. I wanted to see for myself the effects if any of step mashing.
The results are of course not in any way scientific but I feel I used good process and technique.
The single infusion mash was coughed in with 162 deg F water. It equalized to 149 deg F and I left it undisturbed, save for 2 good stirs halfway and 3/4 way through. I batched sparged both mashes with 180 deg F water.
I used a stiff initial mash for the step mash in order to meet my water to grist ratio requirement by the final step. Stepping went well and I was within all my temps by 1 deg F.
After stirring both mashes vigorously and sparging, I calculated 74% efficiency on the single infusion and 77% on the step mash. YMMV. wouldn't have tried it with American malts due to the modification but I may just do this from now on when I use Dingeman or Weyermann malts.
Sorry if I had started a dumb topic. That was not my intention. I guess the only prerequisite for a lager is lager yeast. I suppose temp doesn't matter.Sorry, man, didn't mean to offend, directly, anyway. I just thought it seemed like a fairly obvious answer. As a brewer who brews mostly lagers, I guess I'm a bit biased? It would seem Mark has a more scientific answer, even though I don't agree with the cold storage argument. Maybe he didn't read my post about Zwicklbier, zoiglbier, kellerbier, etc. Those beers aren't lagered for long periods of time, although kellerbier is longer than the other two, but still...it's typically still cloudy and young. You think Germans call those lagers? You bet they do. And by that same logic, altbier is typically lagered for long periods, but they don't call those lagers, same for Kolsch.
Yes, I suppose so. But we're also here, on this forum especially, to learn and discuss. There are topics worth discussing, then there are those that we discuss just to kill time, I feel. The "flame out/knock out" was an example of frivolity. This one is only slightly less frivolous. I feel like the answer is pretty obvious - a lager is a lager because of the yeast. There are lagers that aren't lagered - zoiglbier, zwicklbier, kellerbier...That's why this whole discussion, as rabeb25 is questioning, seems to be just to kill time.
We're on the internet, thus by definition we are killing time, no?