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Messages - beersk

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1396
Ingredients / Re: Brown Malt
« on: June 10, 2014, 02:07:25 PM »
I like brown malt. I used it in a brown porter recently and it's definitely got a roast/toffee caramel flavor going on. I dig it. Not sure I get any smokiness from it, but perhaps people will pick up on that at my homebrew club meeting tonight.

1397
I hope they make it. There needs to be more affordable stainless steel fermenter options on the market. I just makes sense...

1398
Yeast and Fermentation / Re: lagering
« on: May 30, 2014, 09:13:22 AM »
Sometimes I'll cold crash for a week, then rack to keg to lager. Other times, I'll rack to the keg right away after primary is done and lager while force carbonating. I don't think it matters a whole lot. I know a lot of the German breweries recommend lagering on the yeast cake. I don't think it matters much if you have a full and complete primary fermentation. Most important is time and cold.

1399
That's a good idea.

1400
If you are going to be racking to serving kegs under pressure, there is some good info Dean Palmer's site:

http://www.thebeerjournals.com/Racking.html

Thanks for the link! Seeing that I generally brew 1/2 batches I was thinking that a 5-gallon corny keg would make for a great primary fermenter. This way I could brew my lagers under pressure, too.

Man, I don't even have beer in my kegs yet, but the money sink keeps opening wider. Could be worse things to spend my money on, I guess. At least it's not meth...
Yes, kegs definitely do make great fermenters for smaller batches. I brew 4 gallon batches in 5 gallon low profile kegs and rack to serving keg under pressure. I love it. I just bent the dip tubes up a couple inches off the bottom so I wouldn't pull all the yeast out of there I might want to harvest. This way, I don't have to worry about hops clogging up the flow.
The thing I'd worry about with racking 2.5 gallons to a 2.5 gallon keg, is maybe having a little more than you thought you had and over filling the serving keg.
I really like doing it this way because I can close the lid with my starsan in the keg and tip the keg upside down to make sure the lid is sealed before racking beer into it.
You won't regret it, dude!

1401
Yeast and Fermentation / Re: Am I being too anal?
« on: May 22, 2014, 10:18:10 AM »
I suppose that's true. Just be nice to not have to worry about wasting co2 or using too much on whatever. I guess it's not a huge deal either way.

1402
Yeast and Fermentation / Re: Am I being too anal?
« on: May 22, 2014, 10:13:21 AM »
http://www.angelfire.com/cantina/carbonation/PumpSystem.htm

Here's the CO2 recovery and pump thing.
That's interesting. The coolest thing I learned on my recent tour of the Sierra Nevada brewery is that they capture their co2 from fermentation, so they went from 4 trucks a week of co2 to 4 trucks a year. It's a fascinating idea and I wish us homebrewers could have something like that so we could limit the amount of co2 we have to buy. I think it'd be a bit pricey and maybe too complicated for me.

1403
All Grain Brewing / Re: Mash water
« on: May 21, 2014, 12:48:38 PM »
If I'm doing a step mash, I'll shoot for somewhere around 1.33-1.5qt/lb for the first rest, then after the second infusion is added, it ends around 1.75qt/lb or so maybe. For single infusions, I shoot for 1.5-1.75qt/lb.
The thinner mash is easier to stir/mash in, I think is a big benefit.

1404
Agree with the Mangrove Jack's yeast. Workhorse never attenuated below 1.016 for me either. And their other yeasts...same results except for the Bohemian lager yeast, which attenuated to 1.014 in an Oktoberfest and a Schwarzbier. I will never be using their yeast again and discourage it's use to anyone.

1405
Ingredients / Re: Red X malt (Best Malz)
« on: May 16, 2014, 07:31:27 AM »
In other words, you get the most redness at about 1.050 worth of Red X. Very helpful info. Thanks for sharing!
Perfect, because the next beer I'm brewing is 100% Red X aiming for an OG of 1.050. Czech pils yeast and Hersbrucker to about 20IBU. Should be tasty.

EDIT: I see Keith had nearly that same idea listed above. Do it, Keith!

1406
I'd be worried enough to pickup a solid stopper next order or trip to the LHBS. For now, do what you can.

Just don't put the stopper on before crashing. Carboys can't handle any negative pressure.
I've done it without issue. It just sucks the stopper down a bit.

1407
General Homebrew Discussion / Re: local brew shop
« on: May 12, 2014, 01:41:55 PM »
Buying your base malt and hops in bulk would help. A pound of cascade should be about 10 and 55 pounds of 2 row about 40.
Maybe on your side of the Cascades Jim, but not around here.  More like $16 for the hops and $60+ for a 50 lb bag of domestic 2-row on this side.

just try going organic! then your talking ~ 25 for the hops and 80 for the grain.
Yikes...no way I could afford to brew if I brewed only organic.

1408
Ingredients / Re: Domestic vs Continental Pilsner Malt
« on: May 09, 2014, 08:41:25 AM »
I think there is a difference, but it's quite subtle. There's a certain sumpin' sumpin' that German pils malt has over domestic pils. I prefer to use authentic ingredients for my brewing, but I don't know if it'd matter much in something like a schwarzbier. I do typically use Rahr white wheat for my hefes though...so I wonder much different it'd be with something like Weyermann or Best. Guess I'll find out since I've got a sack of Best wheat comin'. My guess is it won't be much different as hefes are mainly driven by the yeast.

1409
General Homebrew Discussion / Re: local brew shop
« on: May 09, 2014, 08:35:00 AM »
A new shop opened up about 10 miles from me about a month ago. I've compared prices and if I factor in shipping for online purchases, the prices come out to be pretty close, if not slightly more if I buy from the local homebrew shop. I'm fine with that, but the shop doesn't quite have all that I want for bulk grains. Kind of disappointing, but I suppose I can make exceptions...
Otherwise, I joined a homebrew club this year and ordered a whole bunch of grains through the group buy. So I guess that's where I'll get my bulk grains from now on.

1410
Yeast and Fermentation / Re: WLP076 - Old Sonoma Yeast
« on: May 08, 2014, 07:22:11 AM »
I have not used the WLP076 yest, but will once my LHBS has it in stock - will be using is for a new albion ale clone. Anyone try the New Albion Ale by Samuel Adams, I thought it was tasty.
Yes, I thought that was a good beer. I'd like to brew it actually after reading this thread.

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