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Messages - beersk

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1336
General Homebrew Discussion / Re: Brewing for the New Year
« on: January 09, 2015, 07:05:30 AM »
I don't have any plans for brewing this year, really... Maybe brew more lagers, more beers that I enjoy drinking instead of beers I only want to drink now and then. Kinda makes having 5 gallons of baltic porter not too appealing... But 5 gallons of helles, totally. Just need better planning I guess. I kind of want to stop reusing yeast as much and start brewing by style more sporadically instead of having to really plan what beers I'm brewing around a yeast. Don't like being constrained...

Your wedding plans and beers sound sweet, Steve. If I ever get married, I'd like to do something similar. Get a jockey box setup and serve beers to people at the reception...

1337
Yeast and Fermentation / Re: Bucket lid problems
« on: January 08, 2015, 08:22:09 PM »
I was actually talking about plain old kettles with the lid resting on top. There is a pretty cool thread on HomeBrewTalk about cutting a silicone hose and putting it on the rim of the kettle and clamping the lid on with binder clamps. Seems like it could be a good way to seal a kettle for fermenting.

1338
Yeast and Fermentation / Re: Bucket lid problems
« on: January 08, 2015, 12:31:32 PM »
Regardless, the CO2 blanket will protect the beer as long as you don't leave the beer in there for months, or open the lid every day. Love my buckets. 
Well if this is the case, why not just ferment in stainless kettles that will last forever?

1339
All Grain Brewing / Re: 60 Minute mash?
« on: January 03, 2015, 10:57:28 AM »
Steve, the porter tastes good, perhaps slightly on the sweet side, but that's fine for a taddy porter.

Denny, I think I'm going to start mashing lower and longer, or doing step mashes. I usually fare better when I do either of those. I just don't get it though. It seems like all kinds of people will mash at 154 for 60 minutes and their beer attenuates to 1.010 or whatever...I just don't know how.

1340
Yeast and Fermentation / Re: Cold fermented wyeast 1272 tasting notes
« on: January 03, 2015, 08:52:04 AM »
Nutty and bready is bad? That sounds good to me. Those hops are probably super low alpha or just aren't good for brewing. You probably needed to use a lot more than you did. 1272 is a good yeast, what was your final gravity (since it fermented so cool)?

1341
All Grain Brewing / Re: 60 Minute mash?
« on: January 02, 2015, 10:59:32 AM »
It fermented around 62-64. This is for 7 gallons, split between two 5 gallon kegs, a pack of US-05 pitched in each. OG ended up being 1.060, overshot by 8 points, whoopsie...
And for a thermometer I use a Thermopen.

5 lbs 4.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 38.53 %
5 lbs 4.0 oz Vienna Malt (3.5 SRM) Grain 38.53 %
1 lbs 4.0 oz Brown Malt (65.0 SRM) Grain 9.17 %
1 lbs 4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 9.17 %
10.0 oz Chocolate Malt (450.0 SRM)

Sorry to hijack, flbrewer...

I made a similar looking porter recently which got 70% attenuation with S04 compared to my normal ~78% or so. For some reason, I tend to get 8-10% less attenuation in darker beers and I don't know why. I keep my process and temps pretty much the same...
My experience has been very much the same. The only reason I used vienna and pilsner for the base malts in this is because I was out of 2-row.
The only factor I can think of that I did differently is mashing higher. I was having similar underattenuation issues for a while, then I started mashing a bit lower and that seemed to go away. Still doesn't make much sense though. The last time I made this recipe, it was with Wy1084 and it came down to 1.016, which is about perfect for a dark beer like stout or porter, I think.

1342
All Grain Brewing / Re: 60 Minute mash?
« on: January 02, 2015, 10:37:56 AM »
It fermented around 62-64. This is for 7 gallons, split between two 5 gallon kegs, a pack of US-05 pitched in each. OG ended up being 1.060, overshot by 8 points, whoopsie...
And for a thermometer I use a Thermopen.

5 lbs 4.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 38.53 %
5 lbs 4.0 oz Vienna Malt (3.5 SRM) Grain 38.53 %
1 lbs 4.0 oz Brown Malt (65.0 SRM) Grain 9.17 %
1 lbs 4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 9.17 %
10.0 oz Chocolate Malt (450.0 SRM)

Sorry to hijack, flbrewer...

1343
All Grain Brewing / Re: 60 Minute mash?
« on: January 01, 2015, 10:05:38 PM »
What are some factors for a less attenuable wort? I have a taddy porter (BCS recipe) sitting in the fermenter right now, mashed at 153 for an hour, that is still only at 1.021 after nearly 2 weeks. I used US-05, pitched dry, aerated with O2 for 60 seconds, and fermented in the 60's. Not to hijack the thread, but why would this beer underattenuate like this? I know it's only been like 12 days, but it should be pretty much done in that timeframe.

1344
General Homebrew Discussion / Re: Happy New Beer!
« on: January 01, 2015, 09:25:09 AM »
Wow, you were up bright and early for New Year's day...must not have partied much last night, eh? I was up till about 3:30am, but was awake at 8:30 and ended up getting up...weird for me. I didn't over do it last night, surprisingly, beer just wasn't tasting as good as normal. Had fun hanging out with people though.
I think a nap will be in order today though.
Cheers to a new year in beer!

1345
Yeast and Fermentation / Re: K97 & S189
« on: December 29, 2014, 06:11:48 PM »
That's good. I know that Atlantic Brewing Supply has S-189, I hope other homebrew shops get it. I like Saflager 34/70 as well. Will be good to have more options for dry yeast.

1346
General Homebrew Discussion / Re: My Helles
« on: December 28, 2014, 08:25:13 AM »
I know this will open things to debate, but I have found that with a Helles that a decoction (even just one) brings out a better flavor than simply using Melanoiden malt to get some melanoiden richness.  Has anyone else found this to be the case?
I don't use Melanoiden or decoction...I guess I feel like I get enough maltiness out of just the malt and the right water additions. I don't want it to be crazy malty like a doppelbock, helles is supposed to be SUPER quaffable. Everyone here knows that.
As far as opening a debate, I don't think decoction is worth all the work. But that's apart of what this hobby is about, putting into it the amount of work you want.
But then again, I also think that I get enough hoppiness out of late addtions in the boil rather than dry hop, so take my opinion with a grain of salt, obviously...

1347
Kegging and Bottling / Re: Need a new keezer
« on: December 27, 2014, 07:53:57 PM »
I'm going to a fridge conversion when my freezer kegerator dies, I think. They're more versatile: you don't need a temp controller, you can use the freezer for hops, they're a little more space efficient. It's harder to get kegs out, I know, but for the other reasons stated, I think that could be worth the trouble.
Thought about a fridge? Or are you set on a freezer?

1348
General Homebrew Discussion / Re: My Helles
« on: December 27, 2014, 07:49:12 PM »
Nice looking brew, makes a guy thirsty...
Make that 2! I like a nice helles. Does it finish dry? I find that if it finishes too sweet, it's hard to drink more than a pint or 2. I think that comes more from minerals in the water, rather than final gravity. I've a friend whose helles finished at the right final gravity, but is a bit sweet in the finish. Mine usually finish at the same gravities but finish drier, I think because I add a little more hardness to the water than he does maybe. I think he just added calcium chloride, whereas I usually add equal amounts of gypsum and calcium chloride. Either way, love the Best Malz pils character.

1349
General Homebrew Discussion / Re: What is it with mass produce beer...
« on: December 24, 2014, 09:17:20 AM »
My theory is that our homebrew isn't filtered like most commercial beer. Every time I drink a bunch of oktoberfest beers from Germany, I feel like total sh!t the next day. But I can drink, like you said, 5, 6, 7+ pints of homebrew and, not while still I won't feel great, but not feel too bad either. I never get headaches, I just get really tired and sometimes a little nauseous. I really try to not drink that much, but I'm not doing very well, especially when there's a special occasion.

+1 to filtration as the culprit.

I've read (Papazian, I think) that filtering beer removes much of the yeast in suspension. Brewer's yeast is high in B vitamins, which get depleted with all the peeing that you inevitably do when you drink 5-7 beers during a session. The resulting deficiency in vitamin B is one of the things that makes you feel bad. Many of the members of my homebrew club take Vitamin B complex when they know ahead of time that they might overindulge.
 
It seems to make sense, though I'm not a doctor, just someone who absolutely hates a hangover.
Exactly. I'd see this to be as much a culprit in a bad hangover, or more, as the turning-around-beer-too-quickly point.
Hangover doesn't just include headache...if you feel like sh!t, you're deplete of those important B vitamins (as well as being dehydrated) that the yeast provides that many commercial breweries filter out... And I definitely notice I have more of a hangover after drinking commercial beer rather than homebrew.

1350
Kegging and Bottling / Re: Beer Gun Tips
« on: December 24, 2014, 07:10:49 AM »
If I didn't need them till april I would bottle condition personally.
Yeah, this is where I'm at in terms of bottling versus kegging. I keg to keg...if I want bottles, I'll bottle condition. I don't mind the sediment.

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