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Messages - beersk

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1426
Planning to brew tomorrow morning - will extend the volume a bit, harvest a bit of the yeast from the Porter and repitch when this hits high krausen. Will shoot for about 2 liters, oxygenate well and just let it roll.


Thought about the amylase... have never tried it. If this was a belgian - would give it a shot. Will be thrilled if I can get below 1.020 at this point.


Thanks all.






I did use the stuff once for a stout that finished at 1.024 and dried it out to like 1.015...it's worth a shot. Just add a teaspoon and let it roll another week. But it adds an extra bit of complication if you're bottling the beer. I keg, so once it's crashed to cold temps, it doesn't matter.

1427
Last resort would be an active at krausen starter. Even with rehydrating, dry yeast has only helped a couple of times.
No, I'd say the last resort is Amylase Enzyme. That'll dry it out, but there's no way to stop it where you want it. You could end up with a porter that finishes at 1.005.

1428
All Grain Brewing / Re: Baltic Porter - did I just find Nirvana
« on: September 11, 2014, 02:37:37 PM »
Whoa that's a lot of acid malt...

Not really 1 pound out of 28 puts me at 3.57% of total grist.

 
I've never brewed this style.  Maybe it is time.  I'm assuming Best Pils, doubt it matters that much though. 

Nope this one was Avengard, but BestMalz is plenty good, for sure!
Considering I never use more than 4 oz in a 5 gallon batch, yeah, that seems like a lot to me for a 10 gallon batch. And I question it's use in a Baltic Porter, however, if it's awesome, then great! I'm wanting to brew a baltic porter myself this fall.

1429
All Grain Brewing / Re: Oktoberfest vs Alt bier grain bill
« on: September 10, 2014, 02:12:23 PM »
The thing to keep in mind is that in general it's only American versions of alt that include Munich.  That's very unlike Ofest.

Kai uses Munich:

http://braukaiser.com/wiki/index.php?title=Kaiser_Alt

He's pretty German ;)

I think the ones in Duesseldorf go from low/no Munich malt character (Uerige) to very evident (Schumacher).

Bitterness goes from medium to very high (Uerige).

Kai's looks like it would make a Schumacher or maybe closer would be Im Fuchschen.
Interesting. The last Uerige alt I had was very much like a Dunkel, with a slight bit more hop bitterness. Perhaps it was an old bottle.

1430
General Homebrew Discussion / Re: Vienna/Octoberfest Maltiness
« on: September 10, 2014, 10:26:09 AM »
Tell him it's only beer!
I know, I try. He's a bit of a worrier. I still think it'll turn out fantastic and it'll be interesting to see how it tastes with and without the caramunich since I've got the version with caramunich lagering/carbonating right now.

1431
General Homebrew Discussion / Re: Vienna/Octoberfest Maltiness
« on: September 10, 2014, 06:27:59 AM »
I agree that it is hard to pick the right descriptor with BestMalz pils malt - perhaps "richly malt forward"?  It is my favorite, but I haven't had a sack of it for a while - I have been using Avengard lately, because my LHBS has it readily available by the sack and I like it well enough to use it instead of driving 45 minutes further to get a bigger selection that would include BestMalz.  Free time is the key for me - I don't seem to have enough of it!
Richly maltly sounds right, but I can't figure out any specific descriptor, like crackery, bready, etc.

I'd like to see if anyone else has experience with Best pils or heidelberg to be able to give it a good descriptor.
A descriptor came to mind last night while drinking my helles. Honey Graham. The beer isn't sweet, it finished at 1.011, but it definitely has a honey graham like character. It's very pleasant. Anyway, let's keep discussing Marzen maltiness, didn't mean to derail the thread...

Denny, a friend of mine also spaced on adding the caramunich to the BCS Oktoberfest. He's all worried it's going to suck. I keep telling him it should be awesome. He used good German malts, don't know what he's worried about.

1432
All Grain Brewing / Re: Baltic Porter - did I just find Nirvana
« on: September 09, 2014, 02:17:16 PM »
Whoa that's a lot of acid malt...

1433
General Homebrew Discussion / Re: Vienna/Octoberfest Maltiness
« on: September 09, 2014, 02:02:26 PM »
I agree that it is hard to pick the right descriptor with BestMalz pils malt - perhaps "richly malt forward"?  It is my favorite, but I haven't had a sack of it for a while - I have been using Avengard lately, because my LHBS has it readily available by the sack and I like it well enough to use it instead of driving 45 minutes further to get a bigger selection that would include BestMalz.  Free time is the key for me - I don't seem to have enough of it!
Richly maltly sounds right, but I can't figure out any specific descriptor, like crackery, bready, etc.

I'd like to see if anyone else has experience with Best pils or heidelberg to be able to give it a good descriptor.

1434
General Homebrew Discussion / Re: Vienna/Octoberfest Maltiness
« on: September 09, 2014, 10:00:16 AM »
What flavors do you guys get from Best Pils malt? I think it has quite a unique flavor in a helles. I haven't quite been able to describe it.

1435
Beer Recipes / Re: Summit Saga
« on: August 31, 2014, 02:53:19 PM »
Just centennial for the boil additions? Interesting...

1436
Beer Recipes / Re: Summit Saga
« on: August 27, 2014, 06:14:56 PM »
Definitely contact the brewery. Saga is one of my favorites as well, would love to have a good clone recipe for it.

1437
Yeast and Fermentation / Re: Mangrove Jack's Dry Yeast
« on: August 23, 2014, 08:44:52 AM »
Thanks. Those were my observations as well. It's still going fairly steadily, although not as much as it was yesterday. It took a good 36-48 hours before it was going at full steam. I just pitched the packet, dry, into 4 gallons of 1.054 wort. Be nice if it finished at 1.012.
My pale ale surprisingly finished at 1.009. Still will be the last time I use Mangrove Jacks.

1438
Beer Recipes / Re: porter feedback
« on: August 22, 2014, 07:57:39 PM »
The Odell Cutthroat is a brown porter style versus robust porter of the Black Butte. Odell is one of the best porters in the US, in my opinion. Brown malt definitely makes the style. I wouldn't bother with roasted barley or carafa and just go with the chocolate as your roasted malt, if a less robust, brown porter is what you're going for.

Although interestingly enough Black Butte is just chocolate and crystal for color while Cutthroat has crystal, brown malt, chocolate and roasted barley. Obviously many ways to skin this cat.
Right, and they're very different beers. I very much prefer the Cutthroat to the Black Butte. Also, Summit's Great Northern Porter is very similar to Cutthroat and awesome.

1439
Beer Recipes / Re: porter feedback
« on: August 21, 2014, 08:36:56 AM »
The Odell Cutthroat is a brown porter style versus robust porter of the Black Butte. Odell is one of the best porters in the US, in my opinion. Brown malt definitely makes the style. I wouldn't bother with roasted barley or carafa and just go with the chocolate as your roasted malt, if a less robust, brown porter is what you're going for.

1440
What is the goal here? I've never seen something like this...

I probably won't do it, but I'm considering buying one of these:

http://www.ssbrewtech.com/products/brewbucket

Or maybe one of these:

http://www.ssbrewtech.com/products/the-brewmaster-bucket

I was thinking that if I could attach a corny gas post to the airlock stopper, I could pump in a few psi of CO2 prior to cold crashing to avoid air getting sucked into the fermentor (I've heard from other owners that the brewbuckets can hold about 4 psi before the lid seal begins to leak).

I was also thinking that I could do closed loop transfers to a purged serving keg by positioning the brewbucket above the keg, attaching a hose from the fermentor racking arm to the liquid out post on the receiving keg, and attaching a hose from the gas in post on the receiving keg to the airlock gas in post on the fermentor. 

I ferment in 10 gallon corny kegs now which is nice because I can cold crash and transfer under pressure without exposure to air.  The brewbuckets have a few advantages over fermenting in cornies, but I want to retain these abilities.
I've been fermenting in cornies too and don't want to give up the luxury of transferring closed and under pressure. If you work this out, let us know, for sure! But I've been fermenting half of a 6 gallon batch in two 5 gallon cornies. Not ideal, but whatevs.

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