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Messages - beersk

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1351
General Homebrew Discussion / Re: Pics of recent brews?
« on: March 23, 2014, 08:12:45 AM »
Looks like a hefeweizen! ;)

1352
General Homebrew Discussion / Re: Drinking Only Homebrews
« on: March 22, 2014, 07:51:01 AM »
I have found myself brewing less American,  British,  and Scottish styles,  since I can drink fresh craft brewed ales at almost every pub and taproom  I brew and drink lots of lagers and Belgians, as where I live, finding good versions of those on tap is difficult.

I don't ever see myself ever drinking only home brew, as I like going to bars too much. I do find myself going less and less to the fine beer store, though, and very rarely ever get a growler filled.

Sent from my SCH-I535 using Tapatalk


Same here. Lately, I've noticed when I got out, there's almost nothing on tap that I want. Hard to imagine a place not having a good oatmeal stout, hefeweizen, schwarzbier, helles, pilsner, pale ale, vienna lager, dunkel, or a porter, is it? Well, it is. Anything we have is either an IPA, Belgian, or commercial lager. But the only place I really go out any more in a nice little pub & restaurant that has Weihenstephaner hefe and Fuller's London Porter. All anyone wants anymore is IPAs and imperial stouts.
I drink mostly homebrew, but buy some here and there, and go out once a week maybe for a few. But most of my drinking is homebrew at home.

1353
Kegging and Bottling / Re: Mini Kegs
« on: March 20, 2014, 06:46:42 AM »
Ha, I know what he meant, I just couldn't get past why you'd need to choke down Warsteiner. It's one of the best German pilsners on the planet.

1354
Kegging and Bottling / Re: Mini Kegs
« on: March 19, 2014, 02:36:27 PM »
Midwest is the only place I can find that still sells mini kegs.  It doesn't look like the ones they sell have the spout, but you could contact them to find out.

However, since the empty kegs are like $15 plus shipping, why not just buy the Warsteiner, choke it down and reuse the keg?
Wait a minute, choke down Warsteiner?

1355
Yeast and Fermentation / Re: Fermenting in kettle
« on: March 18, 2014, 11:00:46 AM »
Rather than doing a large starter for a lager, I did a batch of about 1.75-2 gallons and fermented it in the kettle.  It was just Pilsner DME, steeped Carapils and a little bit of Hallertauer hops (that I bagged, so I could remove easily post boil).  A simple Pils - it worked out great and I harvested the yeast for a bigger batch that I ultimately stepped up to 10 gallons in my 15 gallon Spiedel fermenters.
How did it taste? Did you notice any more esters than usual?

1356
If you have a RIMS with direct heat, you won't need to stir it.  ;)
I did say average homebrewer.

Stovetop BIAB with something to keep the bag off the bottom should work sufficiently well. I'd say that's a little more average than a RIMS :)
Just make sure you can take the temp of the mash at the bottom, else it'll be much hotter down there, even if you stir and you'll denature enzymes. When I was doing my first brews in a bag, I couldn't figure out why all my beers were stopping at 1.020. It was frustrating, then realized, it's probably because it's hotter down on the bottom, under the "false bottom" where stirring wouldn't necessarily move as much of that wort around.

1357
General Homebrew Discussion / Re: spring/summer beer styles
« on: March 18, 2014, 10:41:45 AM »
Laaaaaaaaaaaaaaaaaaaagahs!!

1358
Yeast and Fermentation / Re: Fermenting in kettle
« on: March 18, 2014, 10:31:31 AM »
I still plan to do the 8 gallon split batch experiment, but it seems bunk to me, on a homebrew scale, that 4 gallons in a 5 gallon cornie would negatively affect the finished beer, to be noticeable. But, that's what the experiment will be for. Doing a closed transfer is really awesome and keeps me sane.
I think it may be worth it to semi-open ferment a lager to be brew this week too, to see how it turns out. I may take Thursday and Friday off this week. So maybe Thursday I'll brew a Czech lager, to be fermented, per usual, in a keg. And Friday, I'll brew the Czech dark lager to be semi-open fermented in the kettle. This sound good? Or should I switch them around? Just wondering which would be a better test to see how the semi-open fermentation really affects the flavor profile.

1359
Yeast and Fermentation / Re: Fermenting in kettle
« on: March 18, 2014, 09:05:45 AM »
In a bucket with an airlock there is still some pressure on the yeast as it takes some to push out of the air lock.  In the kettle there is none of that.  I always thought it would make no difference but I do seem to notice more esters when I don't ferment with an airlock.

On the flip side I also do pressurized fermentations at about 15psi when I really want to suppress esters and it does a great job at doing just that.  This difference is much more noticeable to me than the airlock vs 'open' fermentation difference.
Do you run pressurized fermentations in corney kegs? I know a lot of guys do that, but they also use more "geometrically sound" fermenters like half barrel kegs. I wonder if I could ferment a couple degrees cooler for a lager to suppress those esters further with the semi-open fermentation.

1360
Yeast and Fermentation / Re: Fermenting in kettle
« on: March 18, 2014, 08:00:06 AM »
Hot break, some is OK, a lot is bad seems to be the consensus on hot break.

I've never done open fermentation for more than a few days (it sounds like you are doing open fermentation as you don't mention a fermentation lock).  For a lager, open fermentation is inappropriate as it will lead to more esters.
I guess it's not truly open though, not anymore than fermenting in a bucket. Except you're right, no airlock. It'd be just seran draped over the top, maybe bungeed around and the lid sitting on top. That way I'd be able to still peek in without risk.
Why would this create more esters for a lager? In reading about atmospheric pressures with different fermenters, there seems to be some info on buckets not really being much different than open. This case not being truly open either...
So I don't know...it seems worth a shot. It'd sure as hell simplify things. Could let the beer primary for 10 days, then rack to keg and let sit at room temp for another week. Then chill and carbonate.

I may run an experiment where I brew an 8 gallon batch and ferment 4 gallons in a keg and 4 in the kettle or a carboy. This is in light of Denny professing that kegs are not an ideal geometry for yeast and can thus affect the flavor and final beer negatively. I've been fermenting in kegs for a bit now, and it seems fine, but what if it could be better? Seems like a fun experiment either way.

Any other thoughts are appreciated.

1361
Yeast and Fermentation / Fermenting in kettle
« on: March 17, 2014, 08:07:01 PM »
So, I've been thinking about trying fermenting right in my brew kettle. It's a 24qt tall and narrow kettle, just about the same size as a fermenting bucket. I was thinking I could put seran wrap over the top and set the lid on top. My plan would be to boil with the hops in a bag to keep the sludge out and have a cleaner wort.
Any reason why this wouldn't work just fine for lagers and ales for a typical 10-14 day primary fermentation?

1362
General Homebrew Discussion / Re: Pics of recent brews?
« on: March 17, 2014, 06:45:50 AM »
I should post a picture of my vienna lager later this week when it's fully carbonated. These are some nice looking beers, fellas!

1363
Ingredients / Re: Optic Malt ESB
« on: March 15, 2014, 09:54:58 AM »
I've got a sack of Pearl coming through my club group buy. Looking forward to it. I wonder how much difference there really is between all of those malts though. It has to be pretty, miniscule, right?

1364
All Grain Brewing / Re: lactic acid to acidify sparge water
« on: March 12, 2014, 08:15:07 AM »
Martin, what makes the pH so high if the alkalinity is low? For instance, my tap water has a pH of 9.1 but an alkalinity of 34. All the other ions are fairly low as well.

1365
All Grain Brewing / Re: 100% Vienna
« on: March 12, 2014, 08:11:36 AM »
I remember Kai doing a video and documenting the color of the wort throughout the brewing process on a triple decoction and he found that it didn't really darken it (if I'm remembering correctly).

I recall that as well - didn't he estimate it at maybe a half SRM if that?  where is kai anyways?
I haven't seen him post on any of the forums for a while now...it's a shame with his wealth of knowledge.

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