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Messages - ynotbrusum

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I had a great Berliner Weisse last night from my daughter - it was called Athena, a really good beer from Creature Comforts Brewing Company in Athens, Ga.  It inspired the question.

Just sayin ... It seems like a whole new topic area could be started for this.... What do you think?

General Homebrew Discussion / Re: BJCP Tasting Exam....I Passed!
« on: February 24, 2015, 10:40:32 PM »
Wow really great score Herman!  I am taking the exam in June and hope to just pass. Your high score is exceptional.  Congrats, dude!

General Homebrew Discussion / Re: Berliner Weisse Survey
« on: February 23, 2015, 04:59:06 PM »
Done also, but now I want to brew one!

General Homebrew Discussion / Re: That German lager flavor
« on: February 23, 2015, 05:19:06 AM »
Beersk - I have lost temp, too on occasion, but I can direct fire to maintain  temp in my MLT.  Others will drain off to a prewarmed cooler to hold temp on the wort that is not being decocted.  One fellow brewer swears that decoction is the key to the "true" Munich Helles flavor profile.  He never uses Melanoiden malt.

As to longer boils, I don't think that boiling beyond 90 minutes (to drive off SMM) is necessary, but it may give you a better chance at higher amounts of Maillard reactions. I haven't done so, but iwould like to hear the comments of others.

General Homebrew Discussion / Re: Brew day efficiency ideas
« on: February 22, 2015, 02:25:45 PM »
I use electric bucket heaters on a timer to have strike water ready when I wake up and want to start mashing.

General Homebrew Discussion / Re: Dead Yeast?
« on: February 18, 2015, 11:45:46 AM »
Looks like you are on track in many ways - but there is a pich rate calculator that will help with your future pitch rate issues and starters:

Not sure if you were aware of that.  Best of luck and keep on brewing!

General Homebrew Discussion / Re: That German lager flavor
« on: February 18, 2015, 11:35:25 AM »
Interesting discussion, but to the topic, do you also do this with your lagers?  I have decocted in this manner 45/15 or 60/15 with some success, especially for a Munich Helles.  I've even had the second rest at 156-158F due to the uncertainty of the grist volume pulled.  I like the flavor profile achieved with at least one decoction and the head retention from the higher rest step.  I could be wrong, but it seems to have improved my lagers more than anything since doing the RO with salts and lactic adds per Brunwater....

Yeast and Fermentation / Re: Omega Y-06 German Lager
« on: February 15, 2015, 07:21:06 PM »
It says that it is the most widely used lager yeast in the world and comparable to Wyeast 2124 and WLP 830, but it isn't saying that it is the same as Weihenstaphaner...just wondering if it is the same.

I bought it at my LHBS.  The lab is based in Chicago.

Yeast and Fermentation / Re: Steady vs. Rising Temperature
« on: February 15, 2015, 05:31:52 AM »
I have gone to the Brulosopher fermentation approach with my lagers.  Grain to glass in 24 days and clean tasting beer....

Yeast and Fermentation / Omega Y-06 German Lager
« on: February 14, 2015, 11:45:41 AM »
I have tried and I like this yeast.  I assume it is a Wiehenstephaner, but would love to know if someone knows with certainty.

General Homebrew Discussion / Re: evap rate during boild sub zero temps
« on: February 14, 2015, 10:25:25 AM »
Ken - no change at all?  I have noticed that humidity (lack thereof) has a little higher evaporative effect overall, but just a bit.

General Homebrew Discussion / Re: What book to read
« on: February 14, 2015, 10:18:37 AM »
Since you have read both of the "bibles"' I agree that Yeast would be the most helpful.  When you are ready to go all grain (try Brew in a Bag for the simplest transition), you can gain quite a bit from the others.  Finally, have your water tested or brew with RO, so that you can adjust it to the style you are intending to brew.  You can ask questions here on this forum and get answers to virtually any question you may have.

General Homebrew Discussion / Re: That German lager flavor
« on: February 14, 2015, 10:07:10 AM »
With 10 gallon batches, I would think that a full grist decoction would be tough to pull off in a reasonable time frame.  Maybe I'll do a 5 gallon batch using that suggested approach mentioned above.  The other thought I have is using a second vessel in which the liquor could be heated to 160 or so and mash out with the decocted grist....

General Homebrew Discussion / Re: What's Brewing This Weekend? 2/13/15
« on: February 14, 2015, 09:29:18 AM »
Belated Happy Birthday Denny!  I am brewing your Wry Smile Rye PA with 1450 yeast... Indoors on the stove top due to the crazy wind here today in Northern Illinois.

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