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Messages - beersk

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1321
Ingredients / Re: Kolbach of Weyermann Malts
« on: April 18, 2014, 06:44:09 AM »
Paulaner also has their own malting facility.

Thanks, Paul. That sounds like a solid practice. I will try the longer Beta sacc rest next time for a helles. I usually do 20-30 minutes at 144, infuse to 156-158 for 45 minutes.

1322
All Grain Brewing / Re: First time doing a true lager
« on: April 17, 2014, 10:32:02 AM »
Is shaking enough or is compressed O2 essential?  I have a slow lager and I was worried about that because I don't have forced O2 capability yet.
Depends on the OG, but pure O2 can't hurt, that's for sure. A friend of mine has brewed some good lagers without using pure O2 in the 1.050-1.060 range and they attenuated as expected. But I prefer to use pure O2.

1323
Ingredients / Re: Kolbach of Weyermann Malts
« on: April 17, 2014, 09:15:51 AM »

Ah, that was a good thread.

So, would a Hochkurz step mash potentially ruin head retention? I do a rest in the mid 140s for 20-30 minutes, then step up to the mid to upper 150s for 30-45 minutes, then pull a thin decoction to mash out. Not a protein rest, but Keith mentioned step mashes as well.

The Hochkurz step mash at the bottom on Kai's page below has no Protein rest, and a longer dextrin rest. The long dextrin rest is said to aid mouthfeel and head retention.

Edit - the link.

http://braukaiser.com/wiki/index.php?title=Infusion_Mashing
I believe that is where I took it from as I usually do a longer alpha rest. It's really not a pain to do, like decoctions, so I'll likely keep doing this mash schedule for my lagers.

1324
Ingredients / Re: Kolbach of Weyermann Malts
« on: April 17, 2014, 08:43:31 AM »
It gets me a couple extra gravity points, but perhaps you're right. A 90 minute rest at 148-150 might be just as good?

1325
Ingredients / Re: Kolbach of Weyermann Malts
« on: April 17, 2014, 08:36:57 AM »
Thats funny I started to reply to this post, and it felt like I already had done this before.. so I searched and found this:
https://www.homebrewersassociation.org/forum/index.php?topic=12545.30

and a picture of a Marzen for reference  8)



Ah, that was a good thread.

So, would a Hochkurz step mash potentially ruin head retention? I do a rest in the mid 140s for 20-30 minutes, then step up to the mid to upper 150s for 30-45 minutes, then pull a thin decoction to mash out. Not a protein rest, but Keith mentioned step mashes as well.

1326
Kegging and Bottling / Re: My First Lager
« on: April 17, 2014, 08:23:03 AM »
OTOH a half packet of yeast in a five gallon batch might give you some extra security. Flat beer sucks.
Agreed. It's been lagering for 3 or so months? That's a pretty long time and the yeast are likely to be pretty much dropped out.

1327
All Grain Brewing / Re: First time doing a true lager
« on: April 17, 2014, 08:20:47 AM »
I think you're stuck there. The yeast won't be working at 36F. Next time, make sure to aerate better and pitch more yeast. When you start to see fermentation slowing, raise the temp up to your diacetyl rest temp.

I've been playing with stepping temps up every couple days after fermentation starts. I think it eliminates the need for long lagering periods because the beer is clean going into the keg. It just needs to clear and it's ready to drink.

1328
All Grain Brewing / Re: Mash efficiency survey
« on: April 16, 2014, 08:01:15 AM »
I hit 80% on the head almost everytime, occasional deviations, but usually a standard deviation of <2%.

"60% of the time, it works every time"
Ha, great quote.

I brew 4 gallon batches using a 5 gallon round cooler, braided hose, and Barley Crusher set to .032". I consistently achieve between 75 and 80% efficiency. I sparge with 180 degree water. I'm happy with it.

1329
Hmm, perhaps I shouldn't use this yeast then? It was probably 2 or 3 vials worth of yeast, if not 4. I just wanted to get them going again. I have another jar of about the same amount of yeast. I could use that, and step this current start up to grow more yeast, maybe?

OP - sorry to hijack your thread...

1330
Yeast and Fermentation / Re: Step up times
« on: April 11, 2014, 10:56:35 AM »
I usually give mine 3 or 4 days, crash cool, decant, then add the step up wort, give that 2-4 days, crash cool, decant and pitch into wort. I do my step up starters a week and a half in advance, typically. It's kind of a pain, but ya gotta do what ya gotta do, I guess. I might try was S. cerevisiae suggested and just pitch the step up wort on top of the starter that's going and skip the first crash cool step.

1331
Shoot, Denny, ya got me thinking...I made a 1qt starter Wednesday from maybe 4-6oz of Wyeast 1084 slurry I harvested on 3/21. Think that would cause more harm than good? I plan to brew a brown porter on Saturday with it.

1332
General Homebrew Discussion / Re: Weekend Brewing 4/11/14
« on: April 11, 2014, 06:57:49 AM »
Y'all are whack, I tell ya!

I plan to brew a brown porter, in the vein of Fuller's London Porter early tomorrow morning.

1333
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 11, 2014, 06:51:10 AM »


I prefer my IPAs in the shade... So I can actually enjoy them ;-)
not sure what that means..... It's been below freezing in Chicago since November and was 60 today so after work I kicked back on the porch and enjoyed a beer;)
haha no worries.  I was just joking around.  the UV light from the sun reacts with isomerized hop oils in the beer to create the lightstruck/"skunky' aroma and flavor in beer.  The reaction can happen really quickly is a light colored highly hopped beer.  So I was just joking about the IPA in the sun... Like in the Corona commercials where you always see them sitting their clear bottles out in direct sunlight on the beach lol.
This happens on any light colored beer when I drink outside for me. It doesn't even have to be in direct sunlight. I start to smell a skunky aroma almost immediately. For this reason, I've kind of started to not enjoy drinking outside, unless I use an opaque drinking vessel, like an enclosed or ceramic mug.

1334
yso191,

Where do you get your oxygen exchanged? I thought one had to have a prescription for that sort of deal...

Yes that is true  - from Lincare.  I thought I was hosed until I stopped in at the local independent medical supply store.  They said they'd happily exchange bottles with me.  The good thing is these tanks hold so much oxygen and we use so little that I will doubtless not need to do it for at least a couple of years.
Nice. I don't know of a place around my area like that, but I'm sure it exists.

1335
yso191,

Where do you get your oxygen exchanged? I thought one had to have a prescription for that sort of deal...

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