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Messages - beersk

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31
General Homebrew Discussion / Re: 30m boil help
« on: September 17, 2016, 03:35:44 PM »
I
Titles/labels mean nothing.

  I really think you helles/malty guys should try it and call me out if I am wrong. 
Planning on it for my next helles...But it'll also be full low DO with all stainless as well. No more copper. I sold my chiller to a friend who needed a bigger chiller since he does 10 gallon batches. That chiller served me well over the years. But the lure of all stainless took hold...

32
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: September 15, 2016, 12:23:27 PM »
Brewing None More Black IPA this weekend...full low DO, new stainless chiller...ready to rock, in the night!!!

Man, you are full boar!  I love it. Please share your results, especially with the longevity of your hop aroma.
Aye, will do! The pale ale I did it with last stayed fresh tasting till the end of the keg. Kegged it 2 gravity points before it was finished. But I think it lasted 3 weeks from tapping to kicking and was in the keg for maybe 5 or 6 weeks total. One of the best beers I've ever brewed. All Vienna malt is a great idea for many styles!

33
Ingredients / Re: Brewtan B
« on: September 15, 2016, 11:16:49 AM »
So is anyone testing the use of brewtan and lodo with the use of copper yet? If not, why not? Even my limited chemistry knowledge tells me brewtan will not get you there alone.

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I have and, so far, haven't noticed a difference between just using a low DO process with the copper chiller. I'll be interested to see what happens when I start using my stainless chiller this weekend. But I'm not brewing what you would call the best style to test for it: a black IPA. I really should be doing a helles again, and maybe I'll end up doing that.

34
Ingredients / Re: Brewtan B
« on: September 15, 2016, 09:23:49 AM »
For those on the fence about low oxygen mashing, it absolutely makes a difference.

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Even with the use of a copper chiller, you think? I've noticed a slight improvement, but not out-of-this-world. I did just get a stainless chiller though, so I'm hoping that'll be the difference I really notice. I'm holding my breath for it, more than I'd like to admit, I'm sure. But, I like stainless anyway.
Let's start with, I have done lodo probably almost every way the paper said not to. For me there was a noticeable difference, even doing it partially wrong. Even with using copper. The big difference was how long it lasted.
Thanks for sharing your experience. I've noticed a longer shelf life as well.

35
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: September 15, 2016, 08:37:15 AM »
Brewing None More Black IPA this weekend...full low DO, new stainless chiller...ready to rock, in the night!!!

36
Ingredients / Re: Brewtan B
« on: September 15, 2016, 08:34:24 AM »
For those on the fence about low oxygen mashing, it absolutely makes a difference.

Sent from my SM-G930V using Tapatalk


Even with the use of a copper chiller, you think? I've noticed a slight improvement, but not out-of-this-world. I did just get a stainless chiller though, so I'm hoping that'll be the difference I really notice. I'm holding my breath for it, more than I'd like to admit, I'm sure. But, I like stainless anyway.

37
Ingredients / Re: Brewtan B
« on: September 09, 2016, 02:24:52 PM »
this is all very interesting.  however, I don't know that I would ever be able to brew in a 'low 02' system. 

frustrating.  >:(


I wonder this too, myself. I just got a stainless chiller in hopes that it'll be "the final piece" but I'm thinking it's only "another piece" instead. I'm thinking it can only improve the beer further. Even if I can get a little of "it" I'll be pretty content. But we can always improve.

38
I assume there were bags of SMB laying around...;)
Brutal... I can see this is going to be a sore spot for both sides for a long time. Being on the fence as I am, all I can say is it can't hurt to try it.

But, Chris, on the topic of "traditional German flavor", when I was in Baltimore, I had Steigl helles and another German helles on tap at Max's Taphouse, and neither beer had the lingering fresh grain flavor ("it") that I was expecting.

I've had that experience with some of the German beers they get on tap.  I wonder about freshness.  On the other hand, some are amazing.

Their German fest is coming up in 2 weeks. I'll let you know which ones have it :-)
Man, I wish I could go to that! I'm going to one in Omaha at a place called Beertopia, ie the Beer Corner. Should be a good time. Volunteer for a 3 hour shift and I get in for free, plus free beer! No problem!

Frank, I had to look up süffig also. Light and sweet!

39
I assume there were bags of SMB laying around...;)
Brutal... I can see this is going to be a sore spot for both sides for a long time. Being on the fence as I am, all I can say is it can't hurt to try it.

But, Chris, on the topic of "traditional German flavor", when I was in Baltimore, I had Steigl helles and another German helles on tap at Max's Taphouse, and neither beer had the lingering fresh grain flavor ("it") that I was expecting.

40
Ingredients / Re: Brewtan B
« on: September 01, 2016, 02:14:58 PM »
I asked a few people who have been brewing beer for a long time about this and many of them deflected the idea of the brewtan but they did say that the work to try to lower O2-pickup in their brewing and not just after fermentation is complete.  My guess is that many homebrewers and also commercial breweries have O2 in mind when they brew and by the way their system is designed.  People who think about O2 pickup in advance probably make very good beer with their process.  Clearly I don't know for sure but my process and my old-school equipment must have been robbing my beer of malt depth and flavor.

How do you keg your beers? I have found closed transfers from primary to keg to be the biggest help in terms of reducing oxidation in my final product. Hoping that through brewtan additions I can make it even better.
As does transferring to the keg a few points before final gravity is reached. That's been a huge improvement in my process, I feel.

41
Ingredients / Re: Brewtan B
« on: August 31, 2016, 08:39:34 AM »
I only have two brewtan beers under my belt so far: a mild and a bitter. Both excellent - the mild in particular. As a bottler, I'm particularly interested to see if shelf life is improved. Beers don't stick around too often in my house but having them stay in their prime a bit longer would be a nice feature of using the product.

I'm not convinced this is magic fairy dust but I do think there's something to it. If the tannic acid can chelate (bind) metals that cause oxidation of malt-flavor compounds, rendering them inactive, that sounds like legitimate chemistry to this inorganic chemist.
I don't think it's a magic fairy dust either. I'm still interested in whether it helps or not. What this does seem to confirm for me, though, is that people believe in Low DO, but aren't willing to publicly admit it. I just ordered a SS chiller, so that'll be the final piece. I used brewtan B on my latest batch in conjunction with low DO to see if it helps with using the copper chiller. Maybe, maybe not...the wort didn't seem different than usual.
I honestly think there's more merit to preboiling and using SMB, being careful of O2 pickup, than just using brewtan B and continuing to pour and splash at will. But it might turn out that both are bogus, so who knows. Can't hurt to try. What does hurt is to completely disregard it and make the same beer you always make...stubbornness to improve on one's processes is regression.

42
General Homebrew Discussion / Re: 30m boil help
« on: August 31, 2016, 08:32:50 AM »
I know, it isn't a rational feeling. Though I do fit squarely in your "oldschool master" mindset, so that's likely a factor.

Maybe I just need to see it sitting on the shelf at the LHBS, then I'll go out and try it...

FYI, the guy who turned me on to it is profiled in the book as an old school master, so there!  :)  And you won't find it at your LHBS, at least for a while.
That's like saying just because someone is BJCP means they can taste beer. Titles/labels mean nothing.

43
General Homebrew Discussion / Re: Pics of recent brews?
« on: August 30, 2016, 07:05:35 PM »
Agreed.  The other point (that I have mentioned before) is that we all have different systems and we all introduce varying amounts of O2 and brewtan may help some people more than it helps others.  My setup is old and very manual... lots of pouring, splashing, stirring, recircing, racking, etc.  If the GBF guys are saying that O2-pickup on brewday can instantly rob your beer of deep malt character, that suggests that there is a very nice short-term benefit to the brewtan as well.  Now we just need a North American supplier to make it easier for us to get our hands on it!  :D


No joke! And my process is old school homebrewing, too - ie., pouring splashing, etc.
Same here. Guess I will have to order some and give it a try.


Sent from my iPad using Tapatalk
I've since started siphoning my strike and sparge water as gently as possible. Got a helles with Brewtan B about to go into the kegerator. Samples, as of yet, don't seem to be much different than my other beers. Difficult to say when they're not cold and carbonated. This one I actually did my old method of pouring strike and sparge water in the mashtun. I was cringing as I dumped...

44
Equipment and Software / Re: Fermenter Recommendations
« on: August 28, 2016, 11:49:36 AM »
That's weird...I don't have any trouble wiht the lids on mine.  Must be a different brand.

Or you've just got powerful hands...

Or I've broken too many parts of my hands over the years and/or I'm doing it wrong.  8^(

The buckets I currently have use lids that look like paint bucket or 5 gallon drywall mud buckets.  They seal well but are a bear to remove.

Paul
You guys just need to get a bucket lid opener to pry it open with. I like buckets as well. I frequently ferment with the lid sitting on top, not closed down all the way, and top crop yeast in the first 48-72 hours, skimming the braunhefe starting around 24 hours post pitch (for yeasts that are top cropping strains).
Lately I've been transferring when there's about 2-4 gravity points left (about 7-8 days post pitch) and letting it finish the rest of the way in the keg. Seems to work great and the beer stays fresher longer it seems. And no worries about the permeability of plastic.

45
All Grain Brewing / Re: Malt conditioning
« on: August 27, 2016, 08:39:00 AM »
I had to show my wife, she didn't care.


Sounds familiar.
I get that a lot.  I do it anyway.


Same here. I pretend she's enthralled. Generally not the case, though she's a good sport.  :)
I show my cat. He just meows... I'm not sure whether he cares or is telling me to f*ck off.


I malt condition every batch and haven't really noticed an increase in runnings, but the runoff is nice. The crush looks amazing, but I still get dough balls if I mash in too fast. That's annoying. I crush at .032".

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