Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - rabeb25

Pages: [1] 2 3 ... 13
1
Beer Recipes / Re: Czech Dark Lager
« on: August 20, 2015, 11:54:05 AM »
Personally for a czech dark I would have went the route of 99% floor malted bohemian dark malt 1% carafa II.

2
General Homebrew Discussion / Re: Efficiency Loss Without Protein Rest
« on: August 16, 2015, 07:00:46 PM »
As does you ramping from your protein rest, hence the extra eff%.

3
Commercial Beer Reviews / Re: Lazy Monk Brewing
« on: August 14, 2015, 09:00:57 AM »
Great Review!

Where abouts in MN is the cabin?

Near Brainerd,in Pilager. It's my wife's family cabin.

Cool, as is mine!

Maybe meet up for a beer sometime!


4
Commercial Beer Reviews / Re: Lazy Monk Brewing
« on: August 12, 2015, 05:35:20 AM »
Great Review!

Where abouts in MN is the cabin?

5
Commercial Beer Reviews / Re: What's your favorite hidden gem
« on: August 06, 2015, 10:59:09 AM »
this may have already been done but I was thinking last night, it seems as if an hand full of great beers get most of the attention from traders and whale hunters, but I think there are quite a few undiscovered gem out there and are getting ignored. One of my favorites is Schells noble star series. Ive been at bottle shares and it went toe to toe with some Russian river sours and Cascade brewing sours. I think most of the noble star series beers are very well done and underrated simply because they come from a brewery that make some s***ty beers.

s***ty beers? Says whom?

6
General Homebrew Discussion / Re: No head retention in lagers
« on: August 01, 2015, 03:35:29 PM »
I can assure you its not the Munich or the 34/70.





Didn't you say you use chit malt?

Indeed I do... However none in this beer!

7
Yeast and Fermentation / Re: Fermentis W-34/70
« on: July 30, 2015, 11:27:50 AM »
Wha!......

44hrs is normal??? You guys are crazy!

8
General Homebrew Discussion / Re: No head retention in lagers
« on: July 30, 2015, 11:24:05 AM »
I can assure you its not the Munich or the 34/70.




9
All Grain Brewing / Re: Water for an Oktoberfest?
« on: July 24, 2015, 05:27:59 AM »
For this years Ofest I used.

55ppm Calcium
45ppm Sulfate
65ppm Chloride

Last years I used about 70ppm Sulfate, and it accented the hops a little too much, so dialed it back a titch this year.

10
Beer Recipes / Re: German Pilsner Recipe/Procedure Advice
« on: July 23, 2015, 02:22:48 PM »
I definitely think it is partly do to the recirculation. I am HERMS myself.

11
Beer Recipes / Re: German Pilsner Recipe/Procedure Advice
« on: July 23, 2015, 02:09:01 PM »
5.55 Mash, 5.2 Boil

12
Beer Recipes / Re: German Pilsner Recipe/Procedure Advice
« on: July 23, 2015, 10:42:16 AM »
Here is a slide a Braukaiser presentation some years back. I follow a regimen like this.


(Disclaimer, this is what works for me, may not work for you.. YMMV)

I consider myself to have a pretty traditional German brewhouse, and have been brewing primarily German lagers since 2001(about 95% of my beers are German). After reading countless German brewing textbooks, and experimenting I set off..

Firstly, if its German(or even some of my american styles) its getting a Hockurtz step mash. Times and temps vary upon style, but I can promise you its done 100% of the time. I found that when using this step mash a higher pH helped get better extraction, clearer run off(brilliantly clear), and better taste(subjectable) due to no husk or off tasting proteins making their way int o the kettle.

Then adjusting in the kettle to 5.1-5.2 I get better break formation, and again clearer wort, and a softer hop bitterness. Not to say you couldn't get this all from targeting a 5.2 mash ph(but then the mash suffers). I do this to get the best of both worlds. Also this makes sure your cast out wort is in the proper range, to ensure quicker fermentations, and proper finished pH for storage and spoilage.

I find these techniques (along with some other proprietary things :) ) yield me, what I consider (subjective again) some world class examples of the style. It yields brilliantly clear beer(with no gelatin, or extended aging), and a great crisp finish, with head and foam stability for days.

I will attach some photos for my validity, but as always YMMV, and this is only what I practice/believe and am in no way shape or form trying to convert you to my methods.





Oktoberfest- proboil


Pils- preboil


Munich Dunkel-preboil



Hot break/Boil
No gunk laden Foop here:


Hot break:



Cold break- wort out to fermenter


Finished beer pics:

Munich Dunkel:


Dusseldorf Altbier:


Krystallwiezen:


Foam and Lacing










13
Beer Recipes / Re: German Pilsner Recipe/Procedure Advice
« on: July 23, 2015, 09:10:52 AM »
Well personally I target 5.5 for mash, and 5.2 for boil, but thats another story. 8)

14
Beer Recipes / Re: German Pilsner Recipe/Procedure Advice
« on: July 23, 2015, 08:44:37 AM »
I am going to go the latic acid route as I already have some.  I am going to be adding 3ml of latic, 3g gypsum and 3g Calc. Chloride all to the mash water.  This will get me down to 5.44.
Go lower.

15
Equipment and Software / Re: Ss Brew Tech Brewbucket
« on: July 23, 2015, 08:41:53 AM »
I have a few, no issues for me... but I am guessing you may have issues  ;)

Pages: [1] 2 3 ... 13