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Messages - beersk

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1456
Yeast and Fermentation / Re: Spilt Batch Pilsner Experiment
« on: October 07, 2014, 10:06:56 AM »
Lager yeast can be different for sure. I have done the same with several over the years, and have settled on a couple favorites. I use WLP-830 for more hop forward lagers, and WLP-833 for malty lagers.

I've reached the same kind of conclusion, although for me it's WY2124 and WY2206.

Many say that WLP-830=Wyeast 2124=34/70, so we agree on that one.   :)

I can't say why, but I grab WL yeast at the LHBS for lagers.


I love 34/70, one of the best dry yeasts on the market. I do really like wlp833, but don't make the effort to use liquid enough now that I'm brewing 6 gallon batches.
Denny, is the 2206 supposed be the same or similar to the 833?

1457
I don't dry hop anymore either. I add a huge amount at the end of the boil and like the results. Perhaps dry hopping would add more aroma, but I don't brew that many hoppy beers to care and don't like to mess with the beer post fermentation. I've keg hopped before, but perhaps not enough to say that that was way better. Maybe I'll try that on my next IPA.

1458
General Homebrew Discussion / Re: Internet != free pass to be a jerk
« on: September 27, 2014, 09:58:04 PM »
The internet is not a free pass to be a dick, but it happens, so get over it. Ignore and move on. Weed out the bullsh*t. There is A LOT of it out there.

1459
Yeast and Fermentation / Re: AIPA yeast: Fruity Esters or Clean & Crisp?
« on: September 26, 2014, 07:00:08 AM »
My personal favorite yeasts for APA are the fruitier American yeasts (1272, 1332) and the cleaner British yeasts (1028, WLP007) I think the subtle ester profile of those yeasts provide a nice backbone for the hops, along with a clean malt bill. Sometimes I think the super clean yeasts end up too clean without some light complexity under the hops.

+1. I'm just not a fan of hop teas.
Agreed. I think there does need to be some malt characteristics in there too.

1460
General Homebrew Discussion / Re: fall/winter beer styles
« on: September 25, 2014, 10:05:44 AM »
If you do a coffee porter, consider using a quality decaf coffee bean. I do this personally as I don't want to be drinking caffeine at night.

1461
Yeast and Fermentation / Re: Dunkelweizen fermentation
« on: September 24, 2014, 08:24:44 AM »
According to palmer, a starter less than 1 liter may actually cause more harm than good. At least one starting from a conmercial liquid culture. If growing from small amounts, like a slant or commercial bottle, small weak starters would be beneficial. I'm sure there is more scientific info out there, maybe S Cerv, can chime in. 
I think it'd be fine if you're trying to build cell count from an old vile or smack pack. I have a vile of WLP830 that expired in May that I think I'll have to build up from maybe half liter, to liter, to 2 liters.

1462
Yeast and Fermentation / Re: Dry yeast for English styles
« on: September 22, 2014, 10:21:05 AM »
My favorite dry yeast for English styles, hands down, is Munton's Gold. It's the closest dry yeast to Fuller's yeast that I have ever used.
Ya don't say?? I may have to try this sometime...

1463
Interesting... I look forward to hearing how it turns out. Post a picture of the pint when it's ready with a flavor profile, please!

1464
What hops and yeast?

1465
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.

1466
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.

1467
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.

1468
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.

1469
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.

1470
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.

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