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Messages - beersk

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46
General Homebrew Discussion / Re: Pics of recent brews?
« on: January 13, 2017, 04:13:49 PM »
Pale ale with 98% Vienna and 2% special B, cascade and centennial, 1028 yeast.


what kind of impact does the 2% of special B have in a pale ale. I've never thought of using it in that?
I think it adds depth and character, you know that little sumpin-sumpin extra (except way better than Lagunitas...well what isn't better than Lagunitas?). Not sure what the color rating on the special B is, but this beer is probably 7 SRM when Beersmith said it should be like 9 SRM. Low oxygen makes for that lighter color. But I'm also wondering what the typical color rating on Special B is.

47
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: January 13, 2017, 04:09:23 PM »
Gonna do a low O2 AIPA, Galaxy/Citra/Cleopatra. Really curious to see how the hop character comes out under this format. Sure was nice for the APA. After this, lagers for awhile (I think).
You know, I'm wondering if this pale ale I have conditioning now isn't just fine and tastes weird BECAUSE of the low oxygen format with the antioxin mix. My palate might be off but I just took a sample and it's just plain CITRUS. The hops were a blend of simcoe, chinook, and cascade. This is unlike any beer I've made with that combination before. Going to let it sit for a while and see how I feel about it.

48
General Homebrew Discussion / Re: Pics of recent brews?
« on: January 13, 2017, 03:57:47 PM »
Indeed, now if only I had a 5 gallon keg of it instead of 2.5. That was the intention with the pale ale I have that tastes like cleaner...argh. Not sure wtf happened there.
I'm looking to get a brew bucket soon so I can close transfer into the keg like I do with my 2.5 gallon kegs. Plus, stainless is better than plastic.

49
General Homebrew Discussion / Re: Pics of recent brews?
« on: January 13, 2017, 12:11:47 PM »
Pale ale with 98% Vienna and 2% special B, cascade and centennial, 1028 yeast.

50
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: January 13, 2017, 06:25:34 AM »
Lilly for short?

Sent from my XT1635-01 using Tapatalk


Ha, pretty much. "Just like wet sauerkraut in my hands!"

Might end up brewing this today actually. Decided to take the day off and have a long weekend.

51
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: January 12, 2017, 09:01:01 PM »

Ha, maybe the massive amount of hops/late hops.

You know how I can tell you mostly brew German beers?   ;)

I'm looking to dive right in with a NEIPA using a "trifecta" mix.  I previously used 40ppm of smb along with preboiling in my light lagers and liked the lighter, smoother wort that I got, and experienced no sulfur in a system that still had a bit of copper.  This is going to be essentially a Trillium clone, which for 10 gallons of beer post-fermentation would be 7 ounces of hops in the boil (almost all late or whirlpool) and 14 ounces dry hopped on day 5.

In this beer, I suspect it's not the late hops. I think there's something else wrong with it. The bucket I'd fermented it in, I had cleaned it with straight bleach from a spray bottle, rinsed well, and air dried. I think the bucket leached some of that into the beer. It doesn't taste plasticy but definitely has a bitter, cleaner-like taste. Not sure wtf is going on with it, but it might get dumped. Ugh. Thing is, I thought I'd used the same bucket for my previous 2 beers, and those ones don't have a weird flavor going on.

Would the bucket have soaked in some of the bleach and leached into my beer? Or could there be something else going on?

52
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: January 12, 2017, 08:56:36 PM »
Jesse, I have 2 small batches of Fest Like/Mârzen coming up this week as well. I am just very far behind on my fall brewing, but I like the idea of just brewing them for March. Had an overload of homebrew and have not brewed since 7/30/16. Need to get back in the groove
I don't only brew mine for March, but I definitely make sure I have one for march. The recipe varies a little from batch-to-batch. The one that just kicked was only 2.5 gallon batch and it was great (although it never cleared, argh), it lasted only 2 weeks on tap. I call my March beer "Spring Fever" but the rest of the time it's called "Von Shtupp" :)

53
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: January 12, 2017, 02:00:16 PM »
Well, I guess I'm going to let it carbonate and clear and see how it is. It's likely still too young to tell.

54
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: January 12, 2017, 01:41:01 PM »
If it was easy everyone would be doing it!

What does that even mean?
I'm guessing it means that it just takes more time and effort. It's not really hard, but it's not really easy either. But, as you can see, I'm still struggling with it. Definitely giving it an honest go.

55
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: January 12, 2017, 01:31:47 PM »
Okay, so back to the trifecta mix. I remember you saying that Ascorbic acid is affected by UV, Bryan. How so? The AA I bought from the brew shop came in a clear bottle with a label. How is this going to affect the ascorbic's ability to scavenge O2 and what potential side affects will this have?
I have a pale ale brewed with the trifecta mix that I just kegged up and it tastes like grapefruit juice with maaaybe a salty/minerally character. Not sour but definitely has a bitterness like fresh squeezed juice...it's not what I was expecting. The only thing changed was from SMB to the trifecta mix. I'm trying to pinpoint what would be up with this, whether it's just too young yet or what.

Here's the recipe and notes:

Hopfenbier
Brew Type: All Grain Date: 1/2/2017
Style: American Pale Ale Brewer: Jesse
Batch Size: 5.50 gal Assistant Brewer: 
Boil Volume: 6.48 gal Boil Time: 60 min
Brewhouse Efficiency: 75.00 % Equipment: Beersk Brewhouse
Actual Efficiency: 71.11 %
Taste Rating (50 possible points): 50.0

Ingredients Amount Item Type % or IBU
11 lbs Vienna Malt (3.0 SRM) Grain 97.78 %
4.0 oz Special B Malt (120.0 SRM) Grain 2.22 %
0.50 oz Blend [10.00 %] (60 min) (First Wort Hop) Hops 22.4 IBU
1.00 oz Blend [10.00 %] (15 min) Hops 10.9 IBU
1.00 oz Blend [10.00 %] (10 min) Hops 8.1 IBU
1.00 oz Blend [10.00 %] (5 min) Hops 6.8 IBU
1.00 oz Blend [10.00 %] (0 min) Hops - 
1 Pkgs London Ale (Wyeast Labs #1028) Yeast-Ale 

Beer Profile Estimated Original Gravity: 1.055 SG (1.045-1.060 SG) Measured Original Gravity: 1.052 SG
Estimated Final Gravity: 1.013 SG (1.010-1.015 SG) Measured Final Gravity: 1.009 SG
Estimated Color: 7.9 SRM (5.0-14.0 SRM) Color [Color]
Bitterness: 48.2 IBU (30.0-45.0 IBU) Alpha Acid Units: 15.0 AAU
Estimated Alcohol by Volume: 5.43 % (4.50-6.00 %) Actual Alcohol by Volume: 5.60 %
Actual Calories: 229 cal/pint


Mash Profile Name: Single Infusion, Light Body, Batch Sparge Mash Tun Weight: 0.00 lb
Mash Grain Weight: 11.25 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 0.00 gal Adjust Temp for Equipment: FALSE

Name Description Step Temp Step Time
Mash In Add 18.00 qt of water at 162.2 F 153.0 F 60 min
Sparge Add 14.00 qt of water at 189.5 F 168.0 F 5 min


Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage Carbonation Type: Corn Sugar Carbonation Volumes: 2.4 (2.3-2.8 vols)
Estimated Priming Weight: 4.2 oz Temperature at Bottling: 60.0 F
Primer Used: - Age for: 4.0 Weeks
Storage Temperature: 52.0 F


Notes
Preboil mash and sparge water. Mix 1.5oz each of simcoe, chinook, cascade
Mash: 1.5g calc. chl., 1.1g gypsum, 1mL phosphoric, 1.665g SMB/AA/BtB (antioxin mixture - 45/45/10ppm)
Sparge: 1.2g calc. chl. 0.8g gypsum, .35g SMB/AA/BtB (antioxin mixture (45/45/10ppm)
Est. mash pH 5.3
Mashed in with 164-165F water slowly from below grains, stabilized around 151 or so. Used foil mash cap.
Nice egg drop soup hot break. Skimmed off the top.
Good brew session. Missed target OG by a bit, oh well. Fermenting in bucket at ambient temps, haus is around 64-65F. Chilled to about 66-67F, got a bit over 5 gallons in fermenter, lots of trub and break left. Pitched yeast then ran wort from valve into fermenter, aerated for a bit while it was mostly full. Brew session was around 5 hours.
1/3 - skimmed yeast
1/4 - checked gravity and it was already down to about 1.014! That's crazy. Was super cloudy and yeasty, hard to tell how it tastes. Going to let it finish out. Put on heat strip to warm up a bit.
1/8 - kegged, tasted good.
1/9 - put in kegerator on gas
1/11 - intitial samples taste off, not sure what the deal is but it just tastes weird, like minerally/salty.

56
I don't even like banana flavors in bananas that much.
I suppose you're just fine with bananas going by the way of the Dodo then? Because they're headed in that direction, sadly.

57
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: January 12, 2017, 12:23:04 PM »
I just tapped my low O2 APA Tuesday night.

It's only been in cold storage since Saturday (and I know it will improve with another week or two of cold conditioning), but it's pretty tasty already.  I'm picking up that same "low O2 flavor" that my low O2 Belgian Pale had (or at least I think I am).  I don't detect any sulfur off flavors, and this was 50 ppm SMB fermented with 1272.

I'm not sure how I feel yet about the Citra/Amarillo combo though.

Lodo oatmeal stout is on deck for Sunday which means fermentation days 5-7 will be over a weekend, so I'm hoping I can spund this one.
I've been struggling with too much sulfur and getting discouraged. Anyone trying low oxygen, definitely aim low on your SMB dosage.

What dosage are you using?
Too high of a dosage. I've been doing no more than 50ppm on all beers the last few batches (both full volume mashed (2.5 gallon batches) and sparged (5 gallon batches)). Still not sure what to think on those yet either.

Are you preboiling and capping?
Yep. Preboil vigorously for 5 minutes, chill with stainless chiller, underlet mash, cap with foil. Maybe there's some different definition of "fresh lingering grain" that was perceived by the originators of the homebrew low oxygen method that I'm confusing with what I'm perceiving in something like Weihenstephaner Premium or the 1516 Kellerbier. Can you tell I'm getting discouraged?
I think, at the moment though, the beers are just too yeasty to tell. I just need to give them more time. I miss my 4 hour brew sessions. They're now 5+ hours, which really isn't a big deal...just griping I guess.

58
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: January 12, 2017, 11:26:34 AM »
I just tapped my low O2 APA Tuesday night.

It's only been in cold storage since Saturday (and I know it will improve with another week or two of cold conditioning), but it's pretty tasty already.  I'm picking up that same "low O2 flavor" that my low O2 Belgian Pale had (or at least I think I am).  I don't detect any sulfur off flavors, and this was 50 ppm SMB fermented with 1272.

I'm not sure how I feel yet about the Citra/Amarillo combo though.

Lodo oatmeal stout is on deck for Sunday which means fermentation days 5-7 will be over a weekend, so I'm hoping I can spund this one.
I've been struggling with too much sulfur and getting discouraged. Anyone trying low oxygen, definitely aim low on your SMB dosage.

What dosage are you using?
Too high of a dosage. I've been doing no more than 50ppm on all beers the last few batches (both full volume mashed (2.5 gallon batches) and sparged (5 gallon batches)). Still not sure what to think on those yet either.

59
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: January 12, 2017, 11:20:15 AM »
Think I'm going to brew my Spring Fever Marzen I do every year. Always call it a Marzen for March. This winter has been okay though, not getting much spring fever just yet. But I'm sure I will be in the beginning of March.

60
I'm getting confused here. I force carb in the keg. Is that popular? Unpopular?

with the exception of roughly, 0.0001 percent of professional breweries and about 4 homebrewers I'd say its perfectly popular.

This is an unpopular opinion. You are good at this.

force carbing beer is an unpopular opinion? I'd say calling anyone that doesn't adhere to your brewing methods "amateur hobbyists" might be a little more so.

I'm glad you two have found this thread though, as LODO and unpopular seem to go together like peas and carrots :)
My unpopular opinion - I don't like peas and carrots mixed together. Separately, I can eat them by the bushel, but you must never let them touch.  ;D

I don't like steamed peas.
OUT! You are no longer welcome here! Can't trust a man who doesn't like steamed peas like I can't trust a person with 2 first names.

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