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Messages - rabeb25

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Ingredients / Re: Chit malt?
« on: February 24, 2014, 12:42:28 PM »
It is bestmalz, and I get it from north country.

Ingredients / Re: Chit malt?
« on: February 24, 2014, 10:05:10 AM »
I add 5-10% in every beer I make(especially German).

Extract/Partial Mash Brewing / Re: She's Alive!
« on: February 14, 2014, 03:02:16 PM »
Maybe I am overly sensitive to it but I can certainly taste the difference between bottle carbing and force carbonation, and strongly prefer force carbonation as I feel its "cleaner".

I have always looked at it like this(so correct me if I am wrong). If you ferment warm you get esters, and bottle carbing is another fermentation. So why would you ferment a beer (bottle carb) above normal fermentation temps and under pressure, is that not just asking for esters?

General Homebrew Discussion / Re: Clear Beer!
« on: January 29, 2014, 11:15:41 AM »
HEre are some of my clear beer photos


Red Ale:

Light Lager:


5 gallons of light lager:

And finally a non-clear beer, but its just so beautiful I deserves to be seen, a Hefe:

General Homebrew Discussion / Re: Help me improve my process (Pictures!)
« on: November 26, 2012, 11:18:27 AM »
Are the beers that don't turn out an certain style, or srm?

Classifieds / Re: One off Custom 2 Vessel Fully Automated 20g System
« on: July 16, 2012, 05:35:02 AM »
Why does everyone assume I gave up?  >:(

Sold my house, building a new house, and don't feel like storing it ... would rather build a new one in a few years.

Classifieds / One off Custom 2 Vessel Fully Automated 20g System
« on: July 13, 2012, 08:05:04 AM »

Complete turnkey, you supply a 240v 60 amp circuit and a 20 amp 120v circuit.

What exactly do you get?
Well everything you see here minus the Flat panel tv:

Electric Ball Valves (14 total I believe)
Custom Plate Chiller
Control panel including a 14" touchscreen computer
Brewtroller 4.1
All wiring
Broan SS hood with 1200 cfm 10" fan

Let me know if you have questions....

PRICE $6,000

All Grain Brewing / Re: Mash schedules for Lagers
« on: July 02, 2012, 05:29:23 AM »
Do we ACTUALLY know they still do, the are unbelievably tight lipped about anything they do.

All Grain Brewing / Re: Milling Flaked Adjuncts
« on: June 25, 2012, 05:36:51 AM »
Anytime I have milled adjuncts, I ended up with a wicked stuck mash.

General Homebrew Discussion / Re: That German lager flavor
« on: June 22, 2012, 10:52:37 AM »
Oh, I also forgot the lagering phase... I follow the German Rule of 1 week lagering per 1 degree plato. Proper lagering time and temp seem to add that little extra something.

General Homebrew Discussion / Re: That German lager flavor
« on: June 22, 2012, 10:50:35 AM »

Thanks for the recipe!  Already copied and converting in to BeerTools.  May have to make it this weekend...... ;)

Much of what I've been pontificating in this thread I learned from you on the Midwest Forum......



General Homebrew Discussion / Re: That German lager flavor
« on: June 22, 2012, 09:19:34 AM »
Chit Malt is essential, it lends that honey like graininess with an amazing head (and NO flaked barley is not the same).

Don't forget proper attenuation, all German beer is dry, with a malty backbone.. Hockurtz can only achieve this for me.

pH is a HUGE factor, not only mash pH but kettle, fermenter, and final. The Germans like low mash pH's 5.2-3, so that way when it hits the kettle you start low and want to see about 4-9-5.0 into the fermenter(drop to 4.9 with phos if not). They also like low final pH of the beer.

I won't touch too much on water because it has already been mentioned, but I prefer to use RO with enough cacl to get me to ~50 calcium. Minimal approach for me.

Here is a recipe for a Helles that has won me many awards:

Recipe: Edel Hell   TYPE: All Grain
Style: Munich Helles
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 3.7 SRM      SRM RANGE: 3.0-5.0 SRM
IBU: 20.2 IBUs Rager   IBU RANGE: 16.0-22.0 IBUs
OG: 1.048 SG      OG RANGE: 1.045-1.051 SG
FG: 1.011 SG      FG RANGE: 1.008-1.012 SG
BU:GU: 0.423      Calories: 151.6 kcal/12oz   Est ABV: 4.7 %      
EE%: 62.00 %   Batch: 5.50 gal      Boil: 8.34 gal   BT: 60 Mins


Total Grain Weight: 11 lbs 6.2 oz   Total Hops: 1.25 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.30 ------
Amt                   Name                                     Type          #        %/IBU         
8 lbs 4.1 oz          Pilsner (Best Malz) (1.7 SRM)            Grain         1        72.5 %       
1 lbs 7.8 oz          Vienna Malt (Best Malz) (3.0 SRM)        Grain         2        13.1 %       
1 lbs 3.3 oz          Chit Malt (Best Malz) (2.0 SRM Grain         3        10.6 %       
5.1 oz                 Acid Malt (Best Malz) (3.0 SRM)                      Grain         4        3.1 %         

Name              Description                             Step Temperat Step Time     
Dough In          Add 9.67 gal of water at 125.9 F        122.0 F       0 min         
Maltose Rest      Heat to 145.0 F over 15 min             145.0 F       30 min       
Dextrinization Re Add -0.00 gal of water and heat to 162. 162.0 F       40 min       
Mash Out          Heat to 170.0 F over 4 min              170.0 F       15 min       

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.034 SG   Est OG: 1.048 SG
Amt                   Name                                     Type          #        %/IBU         
0.25 oz               Magnum [13.50 %] - Boil 60.0 min         Hop           5        13.9 IBUs     
0.50 oz               Hallertauer Mittelfrueh [3.20 %] - Boil  Hop           6        5.0 IBUs     
1.10 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        7        -             
1.10 tsp              Yeast Nutrient (Boil 15.0 mins)          Other         8        -             
0.50 oz               Hallertauer Mittelfrueh [3.20 %] - Boil  Hop           9        1.3 IBUs     

Sprinkle in your yeast of choice.. I prefer 830. Oh yea I only use Best Malz, so YMMV. I brewed my last one with their new Heidelberg Malt, its lagering as we speak and won't come out until September but first tastes are GREAT.

Yeast and Fermentation / Re: WB-06 finishing sour in wheat beers
« on: June 03, 2012, 12:57:19 PM »
Really? I think it is very tart. Just don't enjoy the results from that yeast, and the tartness is part of my dissatisfaction.

Ditto to that, it took my steller 40 point hefe to bleh.

Yeast and Fermentation / Re: WB-06 finishing sour in wheat beers
« on: June 02, 2012, 05:49:22 AM »
Nothing other than the fact, I have a hefe on tap that was fermented at 62f(my standard procedure). I could not figure out why it was so tart, even with a maltier than normal grain bill. Its definitely not my favorite. Reading your post made me realize it was made with wb06(normally I am a hefe iv guy, but the yeast was old and I didn't have time to make a starter)...

Classifieds / Mega Hop Sale
« on: May 19, 2012, 02:12:17 PM »
Due to a MAJOR oversight in my last bulk order, I have a metric F-ton of extra hops, so let me pass some savings onto you! All hops are fresh (2011 crop, vac sealed) and just received from my supplier. They will come to you in 1lb increments that will be vac sealed and labeled. They will ship in a $5 flat rate priority mail box, up to 3lbs will fit in one box(great opportunity to save on shipping!). All hops are T90 pellets.

Hop Varieties:


Cascade: 6.2% ($12/lb) (out)

Centennial Type(a blend since Centennial is non existant 70%cascade 30% Columbus)( 9.7%  ($12/lb) (out)

Warrior:  13.7% ($12/lb) (quantity available 12lbs)

Fuggles:  5.3% ($14/lb) (quantity available 5lbs)


German Hallertau Mittelfrue:  3.2% ($13/lb) (quantity available 25lbs)

German Magnum: 14.5% ($13/lb) (quantity available 6lbs)

German Perle:  9.7% ($14/lb) (quantity available 4lbs)

German Tettnang:  4.8% $16/lb) (quantity available 3lbs)

East Kent Golding:  4.8% ($14/lb) (out)

Styrian Golding: 4.0%  ($14/lb) (quantity available 6lbs)

I can take paypal, and will most likely ship the next day.

Thanks for looking if you have any questions let me know.


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