I brewed my None More Black IPA on Saturday morning. Been about 6 months since I've brewed it, so I'm looking forward to it.
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Is shaking enough or is compressed O2 essential? I have a slow lager and I was worried about that because I don't have forced O2 capability yet.Depends on the OG, but pure O2 can't hurt, that's for sure. A friend of mine has brewed some good lagers without using pure O2 in the 1.050-1.060 range and they attenuated as expected. But I prefer to use pure O2.
I believe that is where I took it from as I usually do a longer alpha rest. It's really not a pain to do, like decoctions, so I'll likely keep doing this mash schedule for my lagers.
Ah, that was a good thread.
So, would a Hochkurz step mash potentially ruin head retention? I do a rest in the mid 140s for 20-30 minutes, then step up to the mid to upper 150s for 30-45 minutes, then pull a thin decoction to mash out. Not a protein rest, but Keith mentioned step mashes as well.
The Hochkurz step mash at the bottom on Kai's page below has no Protein rest, and a longer dextrin rest. The long dextrin rest is said to aid mouthfeel and head retention.
Edit - the link.
Thats funny I started to reply to this post, and it felt like I already had done this before.. so I searched and found this:Ah, that was a good thread.
and a picture of a Marzen for reference
OTOH a half packet of yeast in a five gallon batch might give you some extra security. Flat beer sucks.Agreed. It's been lagering for 3 or so months? That's a pretty long time and the yeast are likely to be pretty much dropped out.
I hit 80% on the head almost everytime, occasional deviations, but usually a standard deviation of <2%.Ha, great quote.
"60% of the time, it works every time"
This happens on any light colored beer when I drink outside for me. It doesn't even have to be in direct sunlight. I start to smell a skunky aroma almost immediately. For this reason, I've kind of started to not enjoy drinking outside, unless I use an opaque drinking vessel, like an enclosed or ceramic mug.haha no worries. I was just joking around. the UV light from the sun reacts with isomerized hop oils in the beer to create the lightstruck/"skunky' aroma and flavor in beer. The reaction can happen really quickly is a light colored highly hopped beer. So I was just joking about the IPA in the sun... Like in the Corona commercials where you always see them sitting their clear bottles out in direct sunlight on the beach lol.not sure what that means..... It's been below freezing in Chicago since November and was 60 today so after work I kicked back on the porch and enjoyed a beer;)
I prefer my IPAs in the shade... So I can actually enjoy them ;-)
Nice. I don't know of a place around my area like that, but I'm sure it exists.yso191,
Where do you get your oxygen exchanged? I thought one had to have a prescription for that sort of deal...
Yes that is true - from Lincare. I thought I was hosed until I stopped in at the local independent medical supply store. They said they'd happily exchange bottles with me. The good thing is these tanks hold so much oxygen and we use so little that I will doubtless not need to do it for at least a couple of years.