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Messages - dee

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16
Yeast and Fermentation / Re: Lacto and/or Brett Pitching
« on: April 25, 2012, 01:04:54 PM »
In my opinion, it's critical to make an appropriate sized lactobacillus-only starter prior to wort creation.  The ideal lacto environment is @100 degrees.  That's nowhere near reasonable yeast fermentation temps.  If you need dependable sourness, you should make a lacto-only starter of at least one liter in size for every 5 gallons you are brewing.  Essentially, you are creating the sourness in advance.  I keep mine wrapped with a heating pad on high for 2 days prior to brewday and I pitch the lacto warm(@110) and let the temps gradually decrease to fermentation temps and then pitch the yeast. 

17
Yeast and Fermentation / Re: Sour finish in beers using S-05
« on: April 16, 2012, 04:31:46 PM »
Dee - what temp ate you fermenting the us-05 and what temp did you start it out?

I pitched at 64 in a water bath and let it free rise to about 70 over the course of 5 days.  This was a small beer (1.040) so it was a really quick fermentation with the WY1450 finishing at 1.010 in 3 days.  I haven't brewed this recipe before with the same yeast but the US05 batch had a slight sourness that was not present in the WY1450 batch.  I would not attribute that flavor to the rye although it is possible.  I'm brewing an IPA this week with US05 and I'll definitely be interested to see if I encounter this flavor again. 

18
Yeast and Fermentation / Re: Sour finish in beers using S-05
« on: April 12, 2012, 07:14:08 PM »
Something is definitely up.  I split a 10 gallon batch between US05 and WY1450 in a session rye pale ale and the US05 definitely has a tang that I've never tasted before.  I don't get infections.  EVER.  I'd be shocked if that was the case.  There was never any evidence of infection, the fermentation was normal and I kept both beers under identical conditions.  I thought maybe it was just my perception but my friend agreed it tastes twangy.  I wish I'd saved the pack to identity the lot.  It is dry, as expected, but has a tang that the WY1450 does not.

19
All Grain Brewing / Re: Smoked Beer Ideas
« on: April 08, 2012, 09:02:45 AM »
I smoke my own malt (Maris Otter) for a robust porter that I brew.  It use cherry, peach, apple and yes, hickory.  I spray the malts with water to catch as much smoke flavor as possible.  I only use 20% of the smoke malt in the recipe and it has enough smoke to be assertive but not as much as say Schlenkerla Rauchbier.  It really reminds me of pork bbq, so if that's what you are going for then smoking your own malt might be the ticket.

How long did you leave the malt on the smoke? How much do you think 20% would come through in a malty red/amber ale as apposed to your porter? I'm just looking for a hint of smoke here

I make a very small fire on my Big Green Egg and keep the temps under 125 to avoid toasting the malt.  I would say I use a handful of each type of wood and smoke the malt for about 90 minutes.  I spray the malt with distilled water ever 15 minutes and stir it to expose as much of the surface of the grain to the smoke.  I use a screen wire basket so the smoke has to flow through the malt to escape.  At 20%, my smoke malt is very assertive but not over the top.  You can still taste the chocolate malt and the dark crystal.  I would say home smoked malt is at least twice as smokey as Weyermann Rauch malt.  The best gauge is to taste the malt beside some commercially smoked malt and let your tastebuds be your guide.  In an amber beer I would think you would need at least 5% but not more than 10% to have a hint of smoke.  Hope this helps.  It's more art than science.

20
All Grain Brewing / Re: Smoked Beer Ideas
« on: April 05, 2012, 12:17:30 PM »
I smoke my own malt (Maris Otter) for a robust porter that I brew.  It use cherry, peach, apple and yes, hickory.  I spray the malts with water to catch as much smoke flavor as possible.  I only use 20% of the smoke malt in the recipe and it has enough smoke to be assertive but not as much as say Schlenkerla Rauchbier.  It really reminds me of pork bbq, so if that's what you are going for then smoking your own malt might be the ticket.

21
Beer Recipes / Re: Munich Mild
« on: March 20, 2012, 01:00:16 PM »
I've brewed a recipe very similar to that and it turned out great.  I used 60% Munich, 30% M.O., 8% Crystal 45 and 2% Pale Chocolate.  I used WLP002 (same as WY1968).  I think my OG was 1.036 and FG 1.010.  It makes a very well rounded session beer that tastes like you mixed Cain's Bitter(3.2%) and Cain's Dark Mild.  I think Munich is an excellent base malt in session beers.  I'd mash high, @158, so it doesn't end up thin.  I've also made a Scottish 50/- with virtually the same recipe using WY1728 and some honey malt instead of dark crystal.  It turned out well too.

22
General Homebrew Discussion / Re: Sanitizer question
« on: March 08, 2012, 07:19:10 PM »
I keep my StarSan in a covered bucket or keg for weeks and have never had a contamination issue.  I always have some mixed in a clean keg to sanitize my thermometer probe and wine thief.  If you use distilled water, I'd suspect it could last for months.

23
All Grain Brewing / Re: Wee Heavy mash temp
« on: February 29, 2012, 06:54:37 PM »
I mashed at 155 using WY1728 on my Wee Heavy and I'm quite satisfied with the attenuation.  The reduction boil is the key to this beer.  Never stop stirring and reduce it until you are scared you will scorch the wort.  You will not be disappointed.

24
Yeast and Fermentation / Re: Speed Starter?
« on: January 29, 2012, 11:40:56 AM »
Ok.  So if I'm understanding this correctly, as long as your sanitation process is meticulous, you could drain say a gallon of chilled wort into your flask, aerate with oxygenate, pitch your yeast into the flask immediately (assuming it is at the proper fermentation temp) and then carefully add that to the main body of aerated wort when it reaches high krausen.  Has anyone done this on a homebrew scale?  I like the idea and many times weather, work and other conflicts have prevented me from pitching starters within 48 hours of making them.  This process could also save one the time and expense of making starter wort and ensure a rapid start.  What am I missing?  

25
Beer Recipes / Re: Dampfbier
« on: September 21, 2011, 02:35:23 PM »
My experience with Dampfbier is that the Munich really gives the recipe enough maltiness and caramalts might take it over the top. I usually go with 70/30 Pils/Munich but if you cut back a little on the Munich you could probably add some caramunich or maybe even some chocolate and still make a good example.  Maybe a Dunkeldampf.  I'm always amazed at how leaving the wheat out of what is basically a weizen recipe changes the beer.  WLP300 would probably be a better yeast choice in a darker version.  Dark and banana seem to go together.  Maybe it reminds me of banana bread. 

26
Beer Recipes / Re: Dunkelweizen Recipe
« on: September 20, 2011, 07:33:05 AM »
Here's the dunkelweizen recipe I'm brewing this weekend.  Anything look out of place?  I wanted this to come in dark but not roasty, so I plan on using half of the Carafa II in the mash and the other half in the sparge.

Dunkelweizen (10 gallons)
9 lbs    Wheat Malt, Ger (2.0 SRM)    50.7 %
7 lbs    Munich Malt - 10L (10.0 SRM)    39.4 %
8.0 oz    Caramel Wheat Malt (46.0 SRM)   2.8 %
8.0 oz    Caravienne Malt (22.0 SRM)         2.8 %
8.0 oz    Carafa II (412.0 SRM)              2.8 %
4.0 oz    Chocolate Malt (412.0 SRM)      1.4 %
20.00 g    Magnum [12.50 %] - Boil 60.0 min 16 IBUs
Hefeweizen Ale (White Labs #WLP300) [2 liter starter]

1.049, 16IBU, 18SRM

27
Yeast and Fermentation / WLP 515 Antwerp Ale (DeKoninck)
« on: September 01, 2011, 04:55:41 AM »
I've been experimenting with this strain for about 10 batches and I've had some fantastic results with a variety of European styles.  I know many homebrewers are looking for an ale-temperature fermenting, neutral, lager-like strain besides US05 and Wyeast 1007 and I think this one certainly fits in that category.

This yeast is exceptionally clean at warm temps (65-80) and will not actively ferment below 63.  Pitching below 65 and warming batches into the 80s produces clean beer without esters, fruitiness or other undesirable flavors.  I've made a 25 IBU, single decoction, all Pils batch that tastes as close to a European lager as I've brewed with an ale yeast.  It has fooled some pretty discerning palates and would be a good alternative for mock lagers, festbiers and other malty focused styles.  It attenuates well and I've used it successfully through multiple generations. 

Anyway, I wanted to share my experience with this strain so maybe someone else will feel confident enough to use when using lager yeast is not a viable option.     

28
All Grain Brewing / Re: Mash schedule for no boil Berliner Weiss
« on: August 12, 2011, 05:29:50 AM »
If you make a lacto starter you will get sour.  Trust me.

29
All Grain Brewing / Re: Mash schedule for no boil Berliner Weiss
« on: August 02, 2011, 02:18:18 PM »
For anyone still following this thread, making a lacto-only starter is the key to this style.  I made a 1 liter starter and kept it near 100 degrees with a heating pad and let it go for 2 days on the stir plate.  The finished product has the crisp and lively twang that is the hallmark of this style.  You can't beat the cost of less than $2 a gallon either.  Love me some Berliner Weisse!

30
General Homebrew Discussion / Re: Sample Glassware Sources
« on: August 02, 2011, 02:07:39 PM »
I bought some cheap stanges at Lee Valley but I can't seem to find them now...

http://www.leevalley.com/us/gifts/page.aspx?c=&p=45168&cat=4,104,53217

I bought a dozen for cheap from them. Already broke one... Regardless they are excellent quality glassware! I'm using one right now.

Call them and see if you could arrange shipping and bulk-price for a thousand at a price more to your liking.


Thanks for that link.  I've been looking for some stanges for my annual Football Fest.  At that price I can afford to let my guests have a souvenir glass.  Prost!

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