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Messages - beersk

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General Homebrew Discussion / Re: Opening home brew store
« on: July 29, 2015, 01:40:40 PM »
I'm just trying to expand my current grow shop into homebrew supply shop as well..
Grow shop? Like, weed?

All Grain Brewing / Re: Wheat malt and lower efficiency
« on: July 29, 2015, 12:25:11 PM »
Thanks for the replies. I've wondered if it had to do with the wheat itself. It's Best Malz weizen malz.

What does a cereal mash involve for this process?

Sounds like I could just plan to do a decoction with wheat beers or just plan for 5% lower efficiency. But Reverse's description is a good one, kind of what I was looking for as to the reasons why wheat malt is a pain in the a$$ for hitting specific gravities...
I'm sure I could also crush finer too as .035" gap might not be small enough of a gap to crush it fine enough. It's a pain to mess with that though with a Barley Crusher...

All Grain Brewing / Wheat malt and lower efficiency
« on: July 29, 2015, 06:32:12 AM »
How do you compensate for lowered efficiency using wheat malt? Or is it even a problem for you? When I brew hefeweizens, I always see about a 5% drop in efficiency. It's annoying. My mill gap is set at .035" and I double crush. This last batch it was a dunkelweizen with 52% wheat. I did a single infusion at 153 for 60 minutes and batch sparged. Preboil was 1.044 instead of 1.049. Argh. Ended up with 1.051 instead of 1.056, which is fine, but it's still annoying.

Is there an actual reason why wheat malt is this way? Or is it because wheat  is smaller and needs to be crushed finer?

Thanks in advance.

Yeast and Fermentation / Re: Lager Starters
« on: July 28, 2015, 08:31:46 AM »
I use I typically make a step up starter. Two quarts, crash/decant, and step up to 3qt. I don't feel anything less is enough. I like to make sure I have a really good healthy pitch of yeast, especially since I like to pitch cold (45F) and let rise to 48-50.
But since these "big boys" are pitching much less than I am, perhaps I'll give it a go on my next lager. I usually only do the starter once and plan to repitch harvested yeast for successive batches.

Equipment and Software / Re: Ss Brew Tech Brewbucket
« on: July 27, 2015, 06:10:12 AM »

By the way, I am not anti-purge.  It's just that I believe home brewers are too paranoid about O2 pickup when racking from a primary FV.

My concern with metal FVs is their weight, PET carboys and plastic buckets are light enough for my fat ass to move in/out of chest freezers.
Yeah, ya fatty...

I've been using a plastic bucket again lately. I still enjoy fermenting in cornie kegs though. If I were a full 5 gallon batch brewer, I think I'd invest in some 10 gallon cornie kegs and ferment in those. Heavy, sure, but moving beer under co2 pressure is the shiznit.

Yeast and Fermentation / Re: WY 3068 and Avoiding Banana Bomb?
« on: July 27, 2015, 06:06:46 AM »
Pretty sure mash profile has nothing to do with the ester profile you'll get from the yeast.

I think the OP was referring to a ferulic acid rest, usually performed in the vicinity of 110 degrees, which supposedly results in increased clove flavors when the ferulic acid is converted to 4VG. 
I doubt that's even worth it... kind of one of those things, like does decoction really add something or not? Personally, I've brewed great hefeweizens, with all the flavors that should be there, with a hochkurz step mash. I'm not even sure that really adds anything either.


Yeah, Denny nailed it. I've been meaning to play with short mash rests, especially on small beers. Maybe when I finally get some small kegs.
It just feels wrong to fill a 5G keg with less than 5G.
It really does, but I do it anyway.

I didn't realize Stone was retiring their Pale Ale. Thought it was just the Levitation and the Sublimely they were discontinuing. So basically, they're going to be nothing but an IPA brewery now.

Yeast and Fermentation / Re: WY 3068 and Avoiding Banana Bomb?
« on: July 24, 2015, 12:28:53 PM »
Ferment it cooler, 62-64. Banana is awesome in hefe! But a nice balance of banana and clove is definitely nice. Hacker-Pschorr hefeweiss is a nice one. My usual benchmark is Weihenstephaner, but that one leans more towards banana than clove.
Pretty sure mash profile has nothing to do with the ester profile you'll get from the yeast.

Depends how you like your hefes. You like them tart and crisp or round and soft? I prefer them to be round and soft, so I typically use a fair amount of chloride in my water and hardly any sulfate. Maybe 60-75ppm chloride.

Ingredients / Re: Summit & Mandarina Bavaria
« on: July 23, 2015, 06:17:08 PM »
Martin, that's interesting.  Reminds me of Sorachi Ace.  After trying the Brooklyn Brewery Saison and told that the lemony flavor in it was from the use of Sorachi Ace, I went and bought a pound of it and brewed several pale ales and saisons with it.  To date, I have never got any lemony character out of them.  If anything, I find them to be more like English dirt hops.

Sorry for the thread hijack.  Back on track, I always thought Amarillo gives a nice tangerine flavor, especially in summer blonde session beers.
I've had poor luck with Amarillo. I think the 2013 crop was bad...

I'm about to brew a Pilsner with Mandarina Bavaria...looking forward to it.

All Grain Brewing / Re: Water for an Oktoberfest?
« on: July 22, 2015, 12:59:59 PM »
Well, that's interesting.

Martin, thanks for posting and clearing that up. Your water knowledge is always warranted. It's funny how Martin and AJ go back and forth on HomeBrewTalk whenever a water subject comes up. Two very knowledgeable guys on the subject, just differing views. Both are very informative.

All Grain Brewing / Re: Water for an Oktoberfest?
« on: July 22, 2015, 05:43:19 AM »
How much calcium has to be in the water before you can actually taste it?

I'll leave that question for the experts.  I'll profess to have only an intermediate knowledge level of water chemistry.  If I had to guess.... I don't know.... 150-200 ppm?  I'm probably way off and/or don't know what the hell I'm talking about.  Please accept my opinions on salts with... grains of salt.  ;)
I think it depends on the style, but you're close. I'd say probably 200-300ppm range.

On Denny's note about AJ, I think he just likes his beers malty and doesn't care to have sulfate in the water. I'm sure he doesn't ONLY brew light lagers.
I wouldn't put gypsum in water for Oktoberfest. Probably just calcium chloride. The finished water profile on the first page looks perfect.

General Homebrew Discussion / Re: BJCP catagory for pilsner ale
« on: July 22, 2015, 05:33:05 AM »
That, or enter it as a pilsner and see what you get. Depends on how close you feel it tastes to a pilsner vs a blonde ale. But Blonde ale is probably more appropriate.

Good experiment, enjoyed reading the results. It is rather annoying how long it takes for fresh dry yeast, even rehydrated, to take off. It works so much better upon repitching.

General Homebrew Discussion / Re: AHA TV
« on: July 16, 2015, 12:19:43 PM »
Haven't watched it yet, but they should get Jake Keeler, Michael Dawson, and Chip Walton (behind the camera)... that'd really make it interesting. Just sayin'...
Chip has "Chop and Brew".

Chip and Jake are on the GC. Maybe they can be in front of the Camera for one.

John Moorhead is a natural.
Oh I'm very aware. Chop & Brew is pretty sweet, but it'd be great if Chip got Jake and Mike on there more often. The Boat Bitter and Belgian Dark Strong episodes were fun. Jake hasn't made much of an appearance on that show, maybe once? I guess Chip wants to do his own thing, that's cool.
I really only like the episodes where there's brewing going on.

Yeast and Fermentation / Re: Kegged lager too soon?
« on: July 16, 2015, 07:02:54 AM »
Dang, it only finished at 1.029? Yikes...that beer will be ridiculously sweet. My guess is you way under aerated. A 4L starter should've been plenty, at least to not under attenuate to that degree.
Yeah, I'd maybe try what ajk suggested. Pitch a pack of 34/70 into the keg, rig a blow off with a piece of hose attached to a gray gas disconnect, run it into a jar of sanitizer and let it go at 65 for a bit. You're not gonna want to drink that beer.

Last resort, you could get some Amylase Enzyme, pitch a teaspoon of that, let it go for a week or 2, then rack to a new keg.

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