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Messages - rabeb25

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1
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!

2
Yeast and Fermentation / Re: Fermentis W-34/70
« on: July 30, 2015, 11:27:50 AM »
Wha!......

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

3
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.




4
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.

5
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.

6
Beer Recipes / Re: German Pilsner Recipe/Procedure Advice
« on: July 23, 2015, 02:09:01 PM »
5.55 Mash, 5.2 Boil

7
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










8
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)

9
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.

10
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  ;)

11
Beer Recipes / Re: German Pilsner Recipe/Procedure Advice
« on: July 23, 2015, 07:55:15 AM »
If you know your pH is going to be high around 5.7, then it certainly doesn't hurt to try to bring it down either.  Will you get exactly 5.3?  Maybe, maybe not.  Maybe you'll get 5.2 or 5.4.  All good.
Oh, for sure! I totally agree with that.

For me personally that is not good enough however!

12
Beer Recipes / Re: German Pilsner Recipe/Procedure Advice
« on: July 23, 2015, 05:27:13 AM »
I forgot to mention mash pH previously.  The easiest way to fix that is to add a few ounces of acidulated malt.  Use 1% per 0.1 points of pH you need to lose.  So to go from a mash pH of 5.7 to 5.3 in a 5-gallon batch, you need to use about 0.4-0.5 lb.  This is very common with light colored beers that have little if any specialty Malts to bring the pH down.  Problem solved, and without having to buy or measure any acid additions.

Problem is, its not that predictable.

13
Ingredients / Help with Watermelon
« on: July 15, 2015, 12:55:21 PM »
Hey all,
Making a watermelon wheat ala 21st A. Have the recipe and all that but curious as how to process the watermelon. Was thinking of pureeing the meat, but then what? Boil it? freeze it? sulfite it? Nothing? Looking to preserve the most flavor. It will be added to the secondary.



Thanks

14
Pimp My System / Re: Pimp my Fermentation Chambers!
« on: July 15, 2015, 11:28:58 AM »
I don't know what that measurement is, however the cutout was not necessary. Purely Aesthetic.

15
All Grain Brewing / Re: mash pH increase
« on: July 13, 2015, 09:39:24 AM »
My pH will raise during my mash, as I raise my step temperature. With a single infusion it is consistent, I measure at 15min in.

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