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Messages - beersk

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16
Ingredients / Re: Brewtan B
« on: January 30, 2017, 08:43:04 PM »
We're hoping to get the results form the EB experiment sometime in the next month.
Curious. Why has this taken so long?

17
All Grain Brewing / Re: To spund or not to spund...that is the question
« on: January 30, 2017, 02:34:29 PM »
I got the one from
homebrewing.org (AIH) and it seems to be fine.  They say it only goes to 15psi, but you can set it higher.  Mine is usually around 20
Not finding it on their site. Have a link?

18
General Homebrew Discussion / Re: Message to the forum. from me.
« on: January 30, 2017, 10:29:53 AM »
Jeeeezuz, what'd I miss? I don't check the forum out for a couple of days and come back to meltdown. What's the matter with you guys? It's only beer, do it the way you want and move on. The low oxygen threads are information threads, not argument starters. Is it STILL June of 2016?

I think you answered your own questions. You can never leave us.  8)
NOOOOO! Please God no!!!!!!

19
General Homebrew Discussion / Re: Message to the forum. from me.
« on: January 30, 2017, 09:16:32 AM »
Jeeeezuz, what'd I miss? I don't check the forum out for a couple of days and come back to meltdown. What's the matter with you guys? It's only beer, do it the way you want and move on. The low oxygen threads are information threads, not argument starters. Is it STILL June of 2016?

20
All Grain Brewing / Re: To spund or not to spund...that is the question
« on: January 27, 2017, 12:17:00 PM »
The way I do it is (in 2.5 gallon kegs) fill to brim with sanitizer, close lid, push out with 5 PSI, close-transfer beer with 4 points left (theoretically, usually around 1.014-1.016), let sit at fermentation temp for another week. Whole process is about 2 weeks.

However, my main issue with this right now is too much yeast in the serving keg. I try not to carry much over, but apparently it's still too much. I'm getting frustrated with it.
Also starting to feel it's not necessarily worth it for me if I'm drinking the beer in 2-4 weeks. Still not sure.

21
General Homebrew Discussion / Re: Carbonation for nitro
« on: January 27, 2017, 12:00:04 PM »
So if one were to carbonate with co2 then switch to no2 to serve, what would you want to do - 10 PSI for like 5 days, then switch to nitro? I've heard you want to carbonate it a bit lower when serving on nitro.

22
Yeast and Fermentation / Re: German Lager Strain
« on: January 27, 2017, 09:34:01 AM »
I have settled on 830 and 833, for dry and malty, respectively.

I have used a few others, such as 835 X and 838. I like X, but it is in between 830 and 833 to my palate.

2206 might be worth using in some split batches for evaluation.

When I have asked some small Bavarian Brewers what the used, they just said lager yeast. They would get a big pitch from the larger brewery down the road or in the next town, that brewed more frequently. They didn't know which strain.
Is 833 stupid slow to flocc for you? It has been for me on my recent string of beers with it. Every single beer.

23
General Homebrew Discussion / Re: State of the Forum
« on: January 27, 2017, 07:43:26 AM »
Ummmm, 12!

24
All Grain Brewing / Re: Boil temps - do they matter?
« on: January 27, 2017, 06:50:11 AM »
I've read that a good boil really looks more like a simmer vs a volcano.


Sent from my iPad using Tapatalk

+1 - though I will say that it doesn't really matter except for your evaporation rate calculation 9and possible scortching if it gets insanely hot). You really can't boil too hard. The boil won't get hotter than 212 (depending on your elevation obviously). A gentle roiling boil will give you everything you need and save you gas and from having to top off with water at the end. On my 14 gallon kettle I can get the wort about a half inch from the top of the kettle and boil for 90 minutes without having a boil over (well, mostly.) Just got to gently feather that gas regulator.

It does matter.  TBI is very real.

I agree with you that most homebrewers "overboil", but serious question here, do you take every piece of 20th century German literature as gospel?

everyone knows Bryan is the gospel bringer on the forum now. Best not to ever argue with him despite personal experiences. Your brewing experience no longer matters. And we are all subject to ridicule because he has it all figured out. Let's all just shut the forum down and just follow whatever he says from now on. That way we will know what is what. ;)
Bit of a troll post, no?

25
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: January 27, 2017, 06:48:21 AM »
Well, finally getting my chance to go full on LODO with a true bavarian Helles on Monday. Took me way too long to get some ancient equipment upgraded as well as waiting on yeast to come in from my LHBS. Looking forward to seeing how these new malt flavors play out in the wort and beyond.
Let's hope you perceive a difference.

Yeah, I do too. As good as my beers have been in the past, I have always known that oxygen was my nemesis. I could taste oxidation in my strong aged beers, even in moderate gravity beers as they got past 2 mos (even with closed transfers and very minimal splashing if any at all). In fact, most of the reason why I dump my beers is because I don't drink them (or give them away) fast enough and they stale past my enjoyment level. So I would make a fresh batch of something new.

Hoping this process will help my beers stay fresher, longer. That is really what I am hoping for. If I can perceive some extra flavor/aroma nuances in the styles I like to brew, then that is a total win-win in my book!

I have literally spent the last 1.5 mos getting some new equipment pieced together (long past due anyway) that will more than make me able to pull off a legit go at this (spunding valve included). All I need is the next 3 weeks (with a brewday planned each week) to get some fresh batches of this going for my personal trials.

Cheers!



I look forward to hearing your results and impressions, Rob.  Both up front and on shelf life. My next beer will be Helles, too. It's the right one to judge on both counts. Cheers!
 
I think, if anything, the biggest benefits are spunding. But as Bryan keeps saying, it's the sum of all parts. I'm still struggling to figure it out on my system... Some beers have been great, some not so much.

26
All Grain Brewing / Re: Boil temps - do they matter?
« on: January 26, 2017, 08:33:50 PM »
After spending a few minutes reviewing what TBI and TBA are, it is very apparent that this is a well known effect in the big boy breweries. Extended or intense boiling can actually "pre-damage" the wort and make the resulting beer age quicker.

At the homebrew level where we probably keep our beer cooler and consume it sooner, this issue may be moot. But to provide your beers with longer shelf life, you do need to consider this. I will definitely be reviewing my practices and be making some changes.

Thanks for bringing this up, gentleman.
Accelerated staling is one issue, the others are flavor degradation, increased color pick up, oxidation, etc.
Another factor is, if a beer will be consumed within a month of kegging it, does it matter?

As I said accelerated staling is 1 issue, there are more that I listed. The beer is the sum of all parts.  ;)

We were able to easily identify boiling differences in the raw post boil wort immediately..Let alone the other things.
Yeah, yeah, I keep trying to circumnavigate that bit :) Not happening. No short cuts allowed in this method...

27
All Grain Brewing / Re: Boil temps - do they matter?
« on: January 26, 2017, 01:30:53 PM »
After spending a few minutes reviewing what TBI and TBA are, it is very apparent that this is a well known effect in the big boy breweries. Extended or intense boiling can actually "pre-damage" the wort and make the resulting beer age quicker.

At the homebrew level where we probably keep our beer cooler and consume it sooner, this issue may be moot. But to provide your beers with longer shelf life, you do need to consider this. I will definitely be reviewing my practices and be making some changes.

Thanks for bringing this up, gentleman.
Accelerated staling is one issue, the others are flavor degradation, increased color pick up, oxidation, etc.
Another factor is, if a beer will be consumed within a month of kegging it, does it matter?

28
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: January 26, 2017, 11:57:29 AM »
Well, finally getting my chance to go full on LODO with a true bavarian Helles on Monday. Took me way too long to get some ancient equipment upgraded as well as waiting on yeast to come in from my LHBS. Looking forward to seeing how these new malt flavors play out in the wort and beyond.
Let's hope you perceive a difference.

29
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: January 26, 2017, 10:12:54 AM »
Belgian blond on Saturday morning - Pilsner, little bit of munich and caramunich, acid malt. OG 1.051, somewhere around 20 IBU, WLP500.

30
Yeast and Fermentation / Re: German Lager Strain
« on: January 25, 2017, 06:58:56 PM »
I've liked 2124, 2308, and 2206 in the past. Not sure I have a favorite, which seems weird since I brew more than 50% lagers. I like them all for different reasons. I guess I like 2124 because it's so versatile; I like doing India Pale Lagers with that strain, among other ale styles.

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