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Messages - ynotbrusum

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1
General Homebrew Discussion / Re: American light lager
« on: Today at 07:39:29 AM »
I’m not advocating for small maltsters as a craft thing, but I like Czech beers and like to think that I am getting closer to them at the homebrew level by using Czech made malts.  Just a part of the hobby, like using certain hop varieties fir bittering.  Maybe there’s no difference in the end, but you get to try it for yourself.

2
General Homebrew Discussion / Re: Oxidation
« on: Today at 07:33:10 AM »
Props for sure.  I am wondering if anyone has had bottle conditioned beers tested for DO levels.   Just thinking that the final scavenging in the carbonation phase would further reduce the average homebrew DO level rather than bottling from keg as most do.

3
General Homebrew Discussion / Re: American light lager
« on: December 15, 2017, 02:08:42 PM »
I have been using Weyermann Floor Malted Pilsner from before I knew it was Czech produced, but I didn’t know of any readily available Czech malts.  It seems to me that the hand crafting of Malts is becoming the new “thing”.

I will try others, but since I use Weyermann for most German styles, I will get the Floor Malted Pils to be able to also make Czech beers a little more authentically.

I must admit I haven’t tried the Barke Pils yet and I intend to get to that soon.

As to the American lagers, I enjoy making Pre-Pro lagers more than the adjunct laden lagers, but I appreciate how difficult the American lagers can be - nothing to hide behind.

4
All Grain Brewing / Re: Brain fart American Amber Hefeweizen
« on: December 15, 2017, 11:55:15 AM »
Yea, Midwest winter basement temps - low to mid 60's.  I will definitely taste a sample when its done chugging along, but I thought I would submit the question to hear from the troops on the dry hopping....

5
All Grain Brewing / Brain fart American Amber Hefeweizen
« on: December 15, 2017, 07:38:07 AM »
So I was making side by side batches last Saturday and inadvertently pitched American Hefeweizen yeast that I intended for a Prickly Pear Wheat Ale into a Denny’s Rye IPA.  The two fermenters were side by side and I was tired - what can I say?

Should I proceed to dry hop this concoction?  Thankfully the wheat ale is proceeding nicely with the incorrect yeast that was setup for the RyeIPA.  That will get the prickly pear syrup in the secondary fermenter and probably turn out just fine.

Gotta love this hobby....

6
All Grain Brewing / Re: Specialty grain %'s when increasing base malt
« on: December 15, 2017, 07:29:40 AM »
I can think of one malt that may not be linear as to pH - acidulated malt.  But mostly I treat the ramp up of a recipe in a linear fashion, unless some ingredient is lending a unique expression of flavor that might overwhelm if added linearly - say hot peppers.

7
General Homebrew Discussion / Re: Gelatin finings and oxidation?
« on: December 14, 2017, 04:22:53 PM »
The more I judge, the more I find oxidation, unfortunately - not always, mind you, but frequently enough.  I am pretty hard on myself when I sample my own beers and I have concluded that for lighter beers that I enter in future competitions, I probably will be bottle conditioning right after fermentation, rather than bottling off the keg.  It can be done with low/no oxygen pickup, but I don't trust myself to get all of the entered samples bottled without some oxygen pickup.  Bottle conditioning allows the yeast to scavenge and convert much of the O2...now storage and handling is another thing, as is a shaken bottle conditioned entry that clouds a bit with roused sediment.

8
Ingredients / Re: Brewtan-B dosage amounts confusion
« on: December 07, 2017, 09:02:46 AM »
Joe is also in my homebrew club and he presented to our tech session on the BTB product - very informative and I agree with Denny - Joe has more awards than any brewer I know.  He indicated anecdotally that he has uses BTB on his homebrewed beers and obtained very good clarity and shelf stability (something like a year on one particular blond ale that held up perfectly well flavor-wise, as one example - of course it was refrigerated, too).

9
Ingredients / Re: Brewtan-B dosage amounts confusion
« on: December 06, 2017, 01:58:41 PM »
For weight measures, I use .75g in a BIAB 10 gal batch in the warmed strike water (13 gallons) just before adding the malt.  For the boil, I use 2g hydrated in about 15 ml of water for a few minutes until it becomes a clear solution and add that at 16 minutes prior to the end of the boil, then whirlfloc at 14 minutes.  I was told by Joe F. that he now suggests hydrating the boil addition before adding it to the boil (hydrated 2g in 15 ml solution for me) and waiting at least 2 minutes before adding any other clarifying agent.

I don't think you can go wrong on this, though, even if adding dry BTB directly to the boil.  Joe just said something about the overall reaction being better with hydration and then waiting on Whirlfloc addition.

10
Ingredients / Re: Crisp Heritage Malt - Chevallier suggestions
« on: December 06, 2017, 01:48:47 PM »
Hi, all:

My LHBS happened across it and the owner ordered it for me on a lark, to see if I would want it.  Since he was nice enough to do that, I took him up on the bag.  It came in a burlap sack (outer covering, with a modern plastic liner as used in packaging malt generally).  I don't know where he ordered it from, but he said basically that craft malting is catching on big, including going for period malts (based on old records, I guess).

I definitely will make a nice bitter - it is my favorite English style; but with a whole sack to use, I may also go with a Stock Ale for putting up.

11
Ingredients / Crisp Heritage Malt - Chevallier suggestions
« on: December 05, 2017, 04:05:21 PM »
Has anybody had experience with the Crisp Chevallier malt?  I bought a sack on a whim and now am considering what to start with on this ingredient.  I like a lot of English Ales - but I am wondering if there are more styles that would benefit from this malt.  If only English Ales, then which of them are best in your experience with this malt?  Any particularly good or bad experiences?

12
General Homebrew Discussion / Re: Star San suck back
« on: November 27, 2017, 07:43:48 PM »
That is totally slick - what simple ingenuity!

13
General Homebrew Discussion / Re: On tap for the holidays
« on: November 25, 2017, 06:16:09 AM »
Pils, Helles, American Blonde, tripel, Midwest pale (NE IPA made to pale ale standards), Czech Dark, Bretted Dry Stout (my current favorite), Czech Amber.  All are great with leftover smoked turkey!

14
General Homebrew Discussion / Re: Oxygenating wort with a wine whip?
« on: November 25, 2017, 06:11:46 AM »
Be sure to boil the stone/wand between brews - it can trap wort easily and become a breeding ground for microbes.

I have one and use it only on the occasional big beer.  The wine whip in a drill set on high oxygenates my lighter beers very effectively, though I wonder if it is even necessary....

15
General Homebrew Discussion / Re: Racking techniques
« on: November 17, 2017, 01:13:35 PM »
Gotcha, but I rack to purged keg via out post and QDC connection... to keep the keg free of O2.

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