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Messages - beersk

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1576
Just kegged a beer for the first time last night - a very nice looking Märzen. It's very hard to resist the urge to rush-carbonate it, but I figure it's better to go slow my first time ;)

Finally going to be brewing my Mo Pils (Bo Pils with Motueka hops) on Monday. And (if mother nature cooperates), I'll be planting my peas and early veggies on Monday as well.
Your first kegged beer will last about a week. At least that was the case for me :)

1577
brewing up an IPA this weekend. I never really brew IPAs but in the last few months I've been having fun with it. I've got a whole sack of munich and most of a sack of 2 row so I'm scheming for sure. got some farmhouse ideas in the planning stages, which is good because I need to ramp up the sour program again.
I used to brew IPA all the time. Anymore, it's once every 7-10 batches. Mostly German styles nowadays. This weekend I'm brewing a Munich lager, for lack of a better style guideline. It's basically 70% Munich type I, 30% blend of maris otter and Best pils (left over grain). Hersbrucker hops, and Czech pils yeast. Should be like a darker, maltier helles. Or a lighter Marzen. Supposed to be around 7 SRM.
I had a few German commercial helles recently and several of them were basically Oktoberfest biers. They were nearly amber and very Munich-y tasting, rather than pils tasting. Weihenstephaner is still the benchmark for me.

1578
I'd do a 1 qt starter for that. Should give you plenty. I usually will wait a month before I start making starters with slurry since I usually split the yeast cake up between 2 or 3 jars.

1579
Ingredients / Re: Red X malt (Best Malz)
« on: May 01, 2014, 10:59:21 AM »
Can you comment on the flavor?  Is it like Munich?  Looks awesome.  Thinking about doing a beer with this malt and 10% rye.
That sounds really good. I read your post about that over in the Rex X thread on HomeBrewTalk and wanted to comment, but decided not to. I just ordered 10lbs of Red X, looking forward to brewing a 100% Red X Czech lager. I should've ordered more, I could've brewed a Red Rye lager.

1580
General Homebrew Discussion / Re: Pics of recent brews?
« on: May 01, 2014, 07:54:15 AM »
I just picked up 10lbs of Red X, looking forward to brewing a 100% Red X lager with Wy2278. What hops would that work well with? I have Saaz, Hersbrucker, and Spalter for noble hops. I have 2 beers coming on tap soon with Saaz, so maybe I won't use those...but it could be a Czech red lager.

1581
I may someday get into pressurized fermenting. I wonder if that would have any thing to do with how German breweries have that distinct flavor, because they let the beer carbonate as it's finishing up in the primary. Seems doubtful, but I'm having a hell of a time trying to get that flavor in my beer. 

1582
Well, good luck. I'm happy with fermenting 4 gallon batches in 5 gallon low profile kegs. They've got a bit better of a fermenter geometry than standard kegs. That is, if the fermenter geometry theory is to be believed for the taller, slimmer fermenters...
I like being able to move my beer under pressure to the serving keg and I never have to open the lid, unless I dry hop.

1583
Nice. I kept reading it as the fermenter was $525. But that's what he's raised of his goal. $125 is much more reasonable. If I wasn't already invested in fermenting in low profile kegs and brewing larger than 4 gallon batches, I'd be interested. Hope he makes it.

1584
Yeast and Fermentation / Re: Mangrove Jack's Dry Yeast
« on: April 29, 2014, 07:18:06 AM »
I'm not saying it's bad tasting yeast, but the performance I've gotten is very poor. The open fermented hefe I did with the M20 was actually one of the best hefes I've ever brewed, and even rivaled the best I've ever had. I drank the last bottle of the 1.2 gallon batch last week and it was amazing. Even though it finished at 1.018...I think the residual sweetness adds a bit to a hefe, not that I want all my hefes to finish that high though.
I'm not going to use Mangrove Jack's again though. Thanks for the offer.
I do still have a pack of the West Coast IPA yeast in my fridge...maybe I should do another small batch to be bottled with it...maybe a double black IPA or something I won't drink super often.

1585
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 29, 2014, 07:12:22 AM »
That's a tasty looking beer, Jim. I'd really like to try that Red X malt.

1586
Yeast and Fermentation / Re: Mangrove Jack's Dry Yeast
« on: April 28, 2014, 01:40:00 PM »
I don't know what I'm doing wrong, but I've never had a good fermentation with Mangrove Jack's yeast of any kind. Water chemistry, pure o2, rehydration of the yeast, mash low...none of it worked for me. I attributed my issues to their sh!tty yeast.

I have some left unfortunately because I was on a dry yeast kick for a while. I recently did an open fermented hefe, 1.5 gallons, 1 packet of the hefe yeast. Roused it every day, mashed low, used phosphoric to adjust water pH, gave it pure o2... Damn thing finished at 1.018. I've had plenty other beers not finish below 1.016, most stopping around 1.019-1.020.

The hefe was really good, however...for whatever that's worth.

1587
General Homebrew Discussion / Re: Foam pattern in pint
« on: April 26, 2014, 12:09:48 PM »
Joe sr. Did you check it out? The weird thing with my current helles is that the pattern goes away after maybe half the beer...I just don't get it.

1588
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 25, 2014, 09:51:33 AM »
I have never had a beer look that clear in the carboy. I love Munich helles though. Can't seem to get the flavor that Weihenstephaner Premium has. I wonder if some of that is oxidation, but whatever it is, I love it. It's almost honey-like.

OT, kinda... I'm sure you've seen "That German Lager Flavor" thread on here, it's a good read if you haven't.

"Honey-like" is something I associate with Vienna malt. This one definitely has it (and was brewed with a bit of Vienna). If it was a touch drier it'd be a perfect beer.
Ha, I created that thread. I have used Vienna before, I get more of a toast character from Vienna. I think a lot of breweries use Munich in their helles. But I'm all for brewing helles whenever I can, so why not try it all...
I would doubt that Weihenstephaner Premium is 100% pils malt. The flavor I get from that beer is more than that, for sure.

1589
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 25, 2014, 09:01:45 AM »
I have never had a beer look that clear in the carboy. I love Munich helles though. Can't seem to get the flavor that Weihenstephaner Premium has. I wonder if some of that is oxidation, but whatever it is, I love it. It's almost honey-like.

1590
General Homebrew Discussion / Re: Foam pattern in pint
« on: April 24, 2014, 02:41:48 PM »
I think it has to do with foam formation and physics stuff that is beyond me.  I have a Perlick forward sealing tap and I can put extra foam in a beer by pushing back on the tap...that results in the "island clumping foam" for me.  I never have had anyone refuse to drink it because of that foam pattern!  That is the ultimate question.  I am quite sure that it isn't a problem, though appearance in a comp might suffer in that instance, if you have a judge that expects the head to last longer...otherwise I say it's pretty normal.
That's a good point. It doesn't happen when I clear the lines first before pouring a full pint, which results in less foam and no island patches of foam. I just wonder what would be causing it because I never see it when I get a heady pour at a bar or from a bottle.

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