Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - beersk

Pages: 1 ... 95 96 [97] 98 99 ... 230
1441
Ingredients / Re: Substitute for rice hulls
« on: August 19, 2014, 09:10:32 AM »
I started using a voile bag, for brew in a bag, in my mashtun. No more stuck runoffs. You can pull the bag if it starts to get stuck or slow, no need to vorlauf most of the time, and you can pull the bag after you're done sparging, put it in a bucket to clean later, and just spray out the mashtun. It's quite easy.

Something to consider...

1442
Equipment and Software / Re: Follow up on "The Vessel"
« on: August 19, 2014, 09:07:50 AM »
Thanks, guys. I hope they become readily available, as the stainless steel Brew Buckets seem to have become, and are a reasonable price like they were for the campaign. I may have to pick one up some day. Right now I'm splitting 6 gallon batches between two 5 gallon kegs. Be nice to eventually ferment everything in one stainless vessel. Conicals aren't an option at this point.

1443
Equipment and Software / Re: Follow up on "The Vessel"
« on: August 18, 2014, 07:41:32 AM »
Are these vessels going to be on the market for those who didn't contribute to the campaign soon? I probably wouldn't go with much more than about 6 gallons in that size of fermenter.

1444
General Homebrew Discussion / Re: What's Happening On Friday ?
« on: August 18, 2014, 07:32:49 AM »
I kegged a helles and an IPA on Friday. Brewed the BCS oktoberfest on Saturday morning. It was the first boil I had done outside in over 3 years. I've really missed that, it was a great time. Carrying the kettle back inside to chill was a b*tch though, super heavy! I think I had almost 7 gallons of wort after the boil. I was shooting for 6. Whoops! Oh well.
Oh, and I also acquired a home RO system from a friend, so I brew my oktoberfest with that. Hope it turns out. The water tasted filtered, so I guess we'll see. I should probably get a TDS meter to check it. The filters are kinda pricey though...

1445
All Grain Brewing / Re: Mash Times
« on: August 14, 2014, 12:18:11 PM »
No kidding. I'm not totally certain, but I was listening to a Gordon Strong interview from back when his book was coming out. According to him, and caviating that I was multi tasking at the time so dont quote me here, but he said that the same thing applies. I gathered that if you are going to do decoction use lower DP malts like continental pils. He also said he likes to to a 130 rest for 15 minutes with those to help with clarity and I think he said it brings out a little more malt aroma. I won't be doing decoction, but this winter I might try the 130 step to see what it gets me in a germy pils or helles etc.
Huh, well maybe I'll try a rest at 130 as well. The book on Helles by Horst Dornbusch suggests you can't call it a true helles if you don't do a protein rest...well, whatevs, dude. Guess I better try it, see how I like it.

1446
All Grain Brewing / Re: Mash Times
« on: August 14, 2014, 10:55:02 AM »
I recently listened to an interview with Flat Tail (a sour brewery in Corvallis). He brought up some interesting points from their experience. Early on they were trying hard to leave starch behind. He said that they even tried lautering as soon as they mashed in and it didn't work. He said today's malts have so much DP that its pretty tough to not convert. But he also said that with modern malts there is little difference in mash temps unless you're talking a big temp change. In other words if you want a noticeable change in body or fermentability you need a big change in temp. Like the difference between 145 and 148 isnt much. But the difference between 145 and 155 probably will be noticed.

Remember the bubble chart Denny posted a while back. They overlap. The enzymes are thick in modern malts, and they are not digital. Meaning that its not as if alpha gets turned on at 150 and beta gets turned off.

I tend to agree with what the Flat Tail brewer was saying because I dont notice much difference beteeen a modern malt beer that is mashed at 155 vs 150. I notice differences between one mashed at 150 and one at 145, and its not a huge glaring difference.
Thanks for sharing. That makes sense with the highly modified malts of today. Now if we could only decide if decoction really makes a difference or not...

1447
Ingredients / Re: Red X malt (Best Malz)
« on: August 14, 2014, 10:14:16 AM »
Curious about the color rating.

I see it is shown at 11-13 however my beer ended up pretty dark and basically brown (with other malts). Beersmith has it defaulted to 15L and when I replace with that figure, the color rating of the beer seems more accurate.

Did you see my above posts? Wyermann says it is intended for a 1.050 beer at 100% Red X. If using other speaiclty malts or different gravity you will have to make adjustments.
Best you mean. I brewed a lager that was 1.048 and it was pretty amber to red, in the 12L or so range. It was an interesting malt character, munich-y, but with almost a dark cherry-like flavor.  It was good, intensely malty. Pretty cool a malt that produces that dark of a wort can be mashed 100% on its own.

1448
Yeast and Fermentation / Re: Safbrew Abbaye Ale
« on: August 14, 2014, 10:11:46 AM »
I'm kinda worried about the description saying Belgian styles and IIPA.  Does that mean Belgian beers with a "Belgian profile" or IIPA that tastes Belgian?  They seem to be more concerned with alcohol tolerance than anything else.
I thought that seemed obvious with this whole Belgian IPA trend going on right now...

1449
All Grain Brewing / Re: Mash Times
« on: August 14, 2014, 10:10:18 AM »
Conversion occurs faster at higher temps. Basic chemistry.


148 for medium body seems very low to me. I would think 151-152 would be more appropriate.
Beersmith medium body is more like 154F. The light body is around 150F for 75 minutes.

I'd mash an IPA around 150-152. You want a good fermentable wort so it finishes dry to let the hops shine. Well, that's what I want...you maybe want something different.

1450
All Grain Brewing / Re: What is this on top?
« on: August 13, 2014, 06:54:15 AM »
Looks like hop scum to me. Is that one of those Brew Buckets?

1451
Ingredients / Re: Storage of Grain
« on: August 12, 2014, 01:00:11 PM »
I keep mine in the sacks with the tops rolled closed. They sit in a dark hallway closet. Specialty grains and whatnot, are in the bags they came in, in storage bins in the same closet.

1452
Kegging and Bottling / Re: Chaning lines in a tri tap tower
« on: August 07, 2014, 01:22:30 PM »
This is why I no longer use a tower - changing lines was a huge pain! Good luck!

1453
I've been using baking soda with good results lately for dark beers. Martin says to be sure to keep Na levels under 50ppm, but if you use RO water, it's not hard to do that even on a dark beer.
Agreed. I don't understand all the hate for baking soda. You don't have to use that much and it raises the pH and alkalinity enough with small doses. And it's cheaper and safer to handle than pickling lime...

I'm planning to start using distilled water because you can never really trust the water to even be RO on those machines. You just don't know how much they pay attention to keeping the filters up-to-date.

Yeah, I think if somebody were using their tap water which already had some sodium and then using baking soda for a dark beer, you could end up with overly high levels of Na. But with RO or distilled , I don't see it happening. I brewed a stout last winter where I mashed all the malts together, and the baking soda it took to get me to 5.5 pH gave me ~ 47ppm Na. Beer came out great - maybe the best stout I've made. As for the RO filter issue, I agree - so I bought a $20 TDS meter from Amazon to test the RO water from the store each time. Now I can buy RO water with confidence.
I should get one of those meters... I just might. I want to try using distilled once, see how I like it. I probably won't notice a difference, but who knows. Sucky thing about distilled is you have to buy the jugs and can't fill a 5 gallon deal like I do with RO. But then again, I walk to the store to get my water, so carrying all that water just isn't practical, which is why I've been using tap water lately. My tap water is decent, but I'd prefer to start from a blank slate and not have to worry about seasonal variations.

1454
I've been using baking soda with good results lately for dark beers. Martin says to be sure to keep Na levels under 50ppm, but if you use RO water, it's not hard to do that even on a dark beer.
Agreed. I don't understand all the hate for baking soda. You don't have to use that much and it raises the pH and alkalinity enough with small doses. And it's cheaper and safer to handle than pickling lime...

I'm planning to start using distilled water because you can never really trust the water to even be RO on those machines. You just don't know how much they pay attention to keeping the filters up-to-date.

1455
Ingredients / Re: Water for Märzen
« on: August 07, 2014, 09:05:27 AM »
Damn...I've got that recipe fermenting right now and I COMPLETELY overlooked the caraMunich..oh, well.
Ha! A friend of mine did exactly that last week. He was pretty bummed out about it. I told him it'd still be a great beer and not to worry.
I'm brewing that same recipe next Tuesday. Planning to build from 100% distilled water. Great info, thanks, Martin!

Pages: 1 ... 95 96 [97] 98 99 ... 230