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Messages - beersk

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General Homebrew Discussion / Re: Hop sale
« on: April 15, 2015, 09:01:40 AM »
How good is year old hops going to be that have been frozen? Pretty much identical to this year's upcoming crop? I'm really tempted to buy this, but just a tad leery...
Last year's Mittelfruh were 2.7% AA, or something super low like that...

Equipment and Software / Re: BS decoction setting
« on: April 14, 2015, 06:03:31 AM »
I'm not sure it really does add that much color...have you honestly noticed a color difference between a non-decocted and decocted beer? Kai did a couple decoction videos showing color differences. What I took from it is that it doesn't add much, if any, color.
I wouldn't believe for a second that a beer like Ayinger Altbarisch dunkel is 100% Munich II. There has to be some caramunich/debittered black malt in there for color.

Ingredients / Re: Vienna Water?
« on: April 13, 2015, 06:49:24 AM »
I use pretty soft water to really let the Vienna malt character shine. I go between 50 and 80ppm chloride with calcium chloride and that's it. It makes the calcium around 40-50ppm and I don't worry about sulfate. This is with RO water to start. The amber color of the grist should put your pH in the perfect range with that profile.

I try not to eat anything crazy spicy too soon before bedtime. Not from gastric distress but from the stimulant effect. I'll toss and turn all night. It's like drinking coffee.

I guess I'm one of those lucky souls who are not bothered by caffeine.  My body has given up complaining about hot and spicy foods too.  It used to drive my wife nuts that I could drink 4 cups of coffee at a party and then fall asleep before her.   ;D

What kinda nerd drinks 4 cups of coffee at a PARTY?

I'm not often bothered by heartburn either...occasionally. But as far as spicy food goes, it's the way out that really bothers me typically. I'm talking like, breaking a sweat, hot. I really enjoy the spice, but that next morning isn't too much fun.

Ingredients / Re: Is German magnum a noble hop?
« on: April 07, 2015, 01:22:34 PM »
Huh...I thought Hersbrucker was regarded universally as noble. Oh well, they're good hops for German styles. I also have a pound of Magnum to use for bittering. Might as well use high alpha to save on vegetal matter in the wort.

General Homebrew Discussion / Re: Mead Fermentation questions
« on: April 03, 2015, 11:38:43 AM »

Speaking of wasted mead - my biggest blunder was putting a 14% semi-sweet mead on tap at a house party. After the pale ale kicked everyone started pulling pints of mead. On one hand it was nice seeing people enjoy my home brew, on the other hand I realized I just had $75 of honey drunk down in an evening.

ugh, that is painful.  not that i don't have more than I can drink, but still.  I couldn't even bring myself to give away 5 bottles of my best for NHC this year.  Share with dad on Father's Day, with wife when she's feeling OK - otherwise the rest is usually mine.

The worst part was some of the people I didn't even know well (friends of friends, old College classmates, etc). And people didn't seem to heed the ABV despite being posted. Hell one 100lbs or so girl polished off 2 pints of it before realising it was 14%.

If I'm not mistaken that same party my best friend snuck into the basement to raid my case of Heady Topper - people must have caught on and the next morning clean up involved dumping several partially drunk cans... sigh. To be fair though I met my girlfriend to be that night so I suppose thats a wash haha.
Your girlfriend to be? Is she not your girlfriend anymore?

Damn, $75 worth of mead drank by (probably) mostly unappreciative [of the mead] drunk people. Depending on how long you aged it, I would not have put that on tap! And mead on tap seems funny to me anyway. It's such a special drink, I only open a bottle every 4-6 months. Although, I would like to drink it more I need to get brewing some.

General Homebrew Discussion / Re: Mead recipes
« on: April 03, 2015, 11:34:28 AM »
I think mead almost always has to be backsweetened if you don't want it dry. It's hard to get it to finish where you want to get the right amount of sweetness. Then again, the addition of fruit really helps, if potassium sorbate is used to keep it from fermenting the fruit after you add it to secondary.
I've yet to make a mead with Orange Blossom, but it sounds really good.

Yeast and Fermentation / Re: WY2278 in a BoPils?
« on: March 27, 2015, 09:55:52 AM »
Pilsner Urquell is in brown bottles now...I was surprised to find out it's not as, or at all, skunky.

Wow! That's nice to know. I have not purchased PU in years because of the packaging.  I rarely check the imported section of my local beer store these days because there is such a huge selection of fresh craft beer.
I still buy Weihenstephaner and Ayinger...they're always really good. I wish Spaten would get with it and go to brown bottles...such a waste of good beer. Otherwise, if you get some of the lesser known German imports, they're almost always sh!te tasting (STALE). I'd still prefer those beers over most IPAs and stouts that we get fresh here in the US tired of those styles. And I want to see more black IPA on the market!

General Homebrew Discussion / Re: continental vs domestic malt flavors
« on: March 27, 2015, 09:49:32 AM »
Around here, too!
The beer isn't EXACTLY like those German lagers, but pretty good and certainly better than many American versions. I'm pretty much convinced now that whatever that flavor is that we get is just the fact that the beer has to travel so far and so long to get here...staleness or slight oxidation, I'd say.

Equipment and Software / Re: Keg or Bottle?
« on: March 26, 2015, 04:08:21 PM »
Perhaps the irony is that with a kegging set up bottling is a lot easier and more sanitary and better results. Rack beer into a keg, add priming sugar. Purge head space with co2. Shake or roll keg to distribute sugar. Insert bottling wand firmly into the spout on the cobra tap (it fits perfectly) and bottle standing up via co2 pressure rather than hunkering down on the floor. Much faster, easier and better!

+100, This is how I bottle now.  So much easier than the bucket I used for years.
Same here, this is what I do whenever I bottle now. I seems like a very professional brewery way to bottle.

General Homebrew Discussion / Re: continental vs domestic malt flavors
« on: March 26, 2015, 03:51:40 PM »
Beersk - glad you nailed that sought after flavor.  I found it this past fall with Weyermann and Avengard both, so I attribute it to the yeast hitting its stride (3-4 generations and beyond).  I will be ramping up 2 10 gallon BoPils batches brewed last weekend (using the Brulosopher technique) starting tonight.  Used Czech 802 on this and hoping for something toward PU.

Funny you mentioned post 1st generation yeast making a difference for you. This was either 2nd or 3rd generation on 34/70. It's a fantastic beer. Maybe not the best Helles it could be, but pretty darned close. I think authentic ingredients is definitely key. I'm brewing another helles this weeked with Wy2206 Bavarian lager. A friend is brewing a helles with Wlp838.  I think we're planning to give each other a jar of harvested slurry and brew even more helles! We like our light German lagers around here.

General Homebrew Discussion / Re: Clear Beer!
« on: March 26, 2015, 11:36:29 AM »
Looks pretty good for 2 weeks of lagering. Mine don't usually clear up for about 4 weeks. But I start drinking them after about 2 because they taste good and I don't see the need to wait. It's interesting to drink them as kellerbiers and have them clear up bright and beautiful for the second half of the keg. It's like you get 2 beers in 1.

General Homebrew Discussion / Re: continental vs domestic malt flavors
« on: March 26, 2015, 11:34:18 AM »
Some pils malts have a crackery character, some a sweet almost grape character.  And Munich is often toasty/bready sweet. Sounds like the interplay between those and the caramunich.  In other words, sounds good !
Sometimes, I get a honey grahams character from Best Pils malt. It's interesting, unlike many lagers I've ever tasted, but good. My most recent Helles though isn't like that and it's definitely got more of that authentic German lager flavor I've been searching for.  I that it may be the hops coming through more on this batch in conjunction with the malt. It's freaking killer though...I wish I had 100 gallons of it.

All Grain Brewing / Re: Decoction - The Toast Test
« on: March 26, 2015, 08:57:18 AM »
Check out these videos by Kai Troester, check out the decoction appearance. Much to be learned.

I've been searching for those videos, thanks for posting!

I tapped a helles last night and, damn if it doesn't have that German lager flavor I've been looking for. It's amazing.
Just did a Hochkurz step infusion mash... maybe decoction adds something to beer, maybe not, but great lagers can be made without it. I certainly would not say decoction is the "missing link" to brewing spot-on German lagers.

Yeast and Fermentation / Re: WY2278 in a BoPils?
« on: March 24, 2015, 10:08:15 AM »
There was an event at the World of Beer bar chain that had unfiltered-unpasteurized PU kegs flown over. Dang that was a good beer. Guess what - no Diacetyl!

I would be happy just to have the opportunity to taste non-skunked PU. 

Yeah, I'd love to try that.
Pilsner Urquell is in brown bottles now...I was surprised to find out it's not as, or at all, skunky.

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