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Messages - beersk

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1771
All Grain Brewing / Re: Best igloo cooler for all grain brewing
« on: August 01, 2013, 10:38:26 AM »
Could one do a reverse Hochkurz step mash starting at 158F and letting it drop to 145? Does it matter if the Beta rest is before the Alpha rest? Or vice versa?

If you hold the 158 for any length of time, you will denature the enzymes that work at lower temps.
Ah, I see. Well, that's cool I guess. A Hochkurz step infusion is easy enough.

1772
Yeast and Fermentation / Re: Is liquid yeast significantly better?
« on: August 01, 2013, 06:17:18 AM »
There are not many dry lager strains that I care to use, and 34/70 is not enough of a cost savings.
No? That's a shame. I've used it once or twice and thought it was good. Just hate getting liquid yeast shipped in the summer...perhaps in October or November I'll try some other liquid lager strains out. Just not a fan of making starters either...

1773
All Grain Brewing / Re: Best igloo cooler for all grain brewing
« on: August 01, 2013, 06:03:34 AM »
Could one do a reverse Hochkurz step mash starting at 158F and letting it drop to 145? Does it matter if the Beta rest is before the Alpha rest? Or vice versa?
Anyway, I do have a fair amount of head space in my cooler (36qt Coleman Xtreme) since I'm doing 4 gallon batches. The last batch I did, I mashed at 152F for 90 minutes and at the end of the mash it was at 147F. Oh well.

1774
General Homebrew Discussion / Re: My new brewing assistant
« on: August 01, 2013, 06:00:00 AM »
Nice, now get out there and start doing some rides! I've lost 15lbs this summer from riding. Which I've been riding for 10 years on a serious level, but only recently have I started eating better and keeping my drinking in check. Congrats on the bike!

1775
Yeast and Fermentation / Re: Is liquid yeast significantly better?
« on: July 31, 2013, 10:26:08 AM »
That's really the only drawback to dry yeast, is that there isn't as much variety. Personally, I love using dry yeast. It's so much easier, forgiving during temp swings during shipping, last A LOT longer, and more yeast cells for your buck, etc. I deal with a slight lack of variety for the ease of just rehydrating a pack or two and pitching.
There are more varieties coming out all the time. A new company, Mangrove Jack's out of New Zealand, just starting making dry yeasts. So the demand for dry yeast is being heard...

1776
Yeast and Fermentation / Re: Lager - oxygenation woes
« on: July 31, 2013, 10:08:21 AM »
Cool, man. My beer finally got going with some occasional swirling of the carboy for fears of 90 hour lag times...I'd say about 36 hours it finally started forming a thin krausen and this morning (48 hours after pitching) it had about a half inch krausen. Still thin, but maybe it'll build up a little more. I've heard the Mangrove Jack's Bohemian lager yeast is quite Czech tasting (doy), so it's probably wrong for an Oktoberfestbier, but oh well, I'm sure it'll be good. Fermenting it at 54-55F, which is in the middle of the range that they recommend.

1777
Ron and I are doing an 11 gallon batch of Oktoberfest.  Gotta get this one in now!

Hard to believe we're knockin' on Autumn's door.
Sure feels like it, we've had some pretty cool weather in Iowa this week. I love it!

I'm not brewing this weekend, have a family reunion. Brewed the last 3 weekends in a row, but I think I'll brew again next weekend. Schwarzbier, I believe it will be. Kegging a dunkel tonight though.

1778
Yeast and Fermentation / Re: WLP 351 Bavarian weizen yeast?
« on: July 31, 2013, 06:37:18 AM »
+1 - or dampfbeir - http://www.germanbeerinstitute.com/Dampfbier.html
That's what I was going to say. I made one last year, it was quite an interesting beer.

1779
Yeast and Fermentation / Re: Mangrove Jack's Dry Yeast
« on: July 30, 2013, 07:41:46 AM »
I used the MJ Newcastle brown in a 1.048 northern English brown, rehydrated, oxygenated, Wyeast nutrient, mashed at 152, fermented at a constant 68f, and it quit at 1.028. Lame! Wlp007 finished the job.
A friend used it in a 1.040 extract beer, not rehydrated, aerated, no temp control, and it finished at 1.006. The beer kind of sucked but we won't blame the yeast on that one. ;)
I forgot to mention that I used Wyeast nutrient in my Oktoberfest this weekend as well. Not terribly impressed so far with this company and their yeast. But I'm giving them a chance. I have some of the Newcastle Dark Ale yeast, as well as a packet of the West Coast Ale and Hefe yeasts. So if this kind of business continues, I'll be going back to Fermentis yeasts.

1780
Yeast and Fermentation / Re: Mangrove Jack's Dry Yeast
« on: July 30, 2013, 06:05:27 AM »
Samples I've taken of the Workhorse are pretty good and clean, fermented at 78F or so. It's on dry hops right now, will cold crash and keg in a few days. Only finished at 1.019 or so, which is disappointing. Pretty sure I pitched enough and aerated enough. Fermentation was done in about a day, so that could be one indication as to why...

Brewed an Oktoberfest on Sunday, let crash cool, aerated with pure O2 and pitched the Bohemian lager yeast the next morning. Twenty four hours and still nothing. In swirling the carboy, I get some bubbles, so that might mean it's getting going, but there's still no krausen forming just yet. I suppose that's normal. A guy on another forum said he had a 90+ hour lag time, which is LAME and makes me not want to use this yeast again. He said he email the company and they said it was strange, that he underpitched. I pitched plenty, I better not get a damn 90 hour lag time. I have some 34/70 slurry on hand if I need to pitch that...it's currently sitting at 55F, so let's hope it gets going here in the next day.

1781
Yeast and Fermentation / Re: Lager - oxygenation woes
« on: July 29, 2013, 07:29:56 AM »
thanks guys - slow bubbling this morning before I went to work, so it would appear that all is fine - about 40 hours since pitching so I would assume i'm okay and all the oxygen will have been consumed by the yeast.

beersk - I've looked at that Mangrove Jack's - be sure to post back what your impressions are. 
Good to know, man. Hope it turns out awesome. I'll post my impressions for sure. One guy on Homebrewtalk had a 90 hour lag time with this yeast, so I'm a bit nervous.

1782
Yeast and Fermentation / Re: Lager - oxygenation woes
« on: July 29, 2013, 06:16:08 AM »
I brewed an Oktoberfestbier yesterday. Must've been a good weekend to brew German beer. It was very fall-like this weekend around here, high on Saturday was something like 67F lows in the low 50s.  LOVE IT. I'm not a warm weather person.
I chilled the wort over night in my kegerator, pitched that new Mangrove Jack's Bohemian lager yeast into it this morning. Sure hope it takes off, I've read about some ridiculously long lag times. A bit off putting.

1783
Kegging and Bottling / Re: Clean your bottles !
« on: July 26, 2013, 08:16:58 AM »
Triple rinse after pouring is my method. Fill it about a quarter of the way, shake, empty, repeat 2 more times. Seems to work well.

1784
General Homebrew Discussion / Re: What Are You Drinking Tonight?
« on: July 22, 2013, 11:07:38 AM »
I didn't have any yesterday, but Friday night I had something like just over a gallon of beer over 5 or so hours...over did it a bit. Was at Backpocket Brewing in Coralville, IA, drinking helles, dunkel, peated bock, one of the bartender's homebrewed oatmeal stout, then went home and drank some Spaten premium and my black IPA.
Needless to say, I'm taking a bit of a break from beer...
Funny thing is (or not), I didn't feel like crap the next day. I brewed the next night and had a few beers. They didn't taste very good, but still did...Gotta keep that sh!te in check.

1785
Yeast and Fermentation / Re: Mangrove Jack's Dry Yeast
« on: July 22, 2013, 06:58:24 AM »
Fermenting Workhorse yeast around 78F right now. Pretty nervous about this one, I just do not believe that a yeast can produce a clean beer that high. But we'll see. It's an IPA, OG 1.070 with 60% 2-row, 25% white wheat, 15% munich 10L. 1oz Chinook FWH, 1oz Simcoe 5min, 1oz each Chinook and Simcoe at flameout, hopstand for 30 minutes. If it's not a dumper, I'll dry hop with something in the keg.
Next morning the krausen was HUGE and it was fermenting super vigorously. Fermentation probably took off within hours after pitching. Aerated with pure O2 for probably a minute. Pitched at 75F. Not holding out much hope, but it's an experiment...
They say this yeast can go up to 90, but I'm leery because they say "lager styles 59-68F"...pfff, whatever guys...

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