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Messages - ynotbrusum

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421
Yeast and Fermentation / Re: Safbrew Abbaye Ale
« on: August 18, 2014, 07:06:40 PM »
Man does it throw off a nice fruity aroma!  If the flavor follows the initial fermentation aroma, it will be a winner....

422
Ingredients / Re: Dumb question about candi syrup
« on: August 16, 2014, 07:10:08 PM »
Cool, so it is like an additional 6 points added to the OG?  So if OG as measured prior to addition was 1.055, the OG would be 1.061?

423
Ingredients / Dumb question about candi syrup
« on: August 16, 2014, 01:42:43 PM »
OK - I know my limitations, and this one has me scratching my head.  I want to add clear candi syrup (16 ozs. 1.032 ppg) at high krausen or just after and I want to calculate ABV with that late addition.  Is there an easy way to get at what the OG would have been if it had been added to the 5 gallon batch before the reading was taken without it?  Working with Beersmith, but I'm not sure how to manipulate it for this...

424
Yeast and Fermentation / Re: Safbrew Abbaye Ale
« on: August 16, 2014, 10:41:02 AM »
Got talked into brewing a golden strong ale per an award winner from a local contest this past winter.  If it's good, I may hold onto some bottles for comps.

425
General Homebrew Discussion / Re: What's Happening On Friday ?
« on: August 16, 2014, 10:30:14 AM »
I tapped my kellerpils last night. It's awesome. I'm so happy with it. It's more hop forward than the typical pilsner but it's not quite an IPL.

Out of curiosity, what type of Pils were you shooting for - German or Bo Pils? What was your water like?

Cool.  I have an IPL that went a bit overboard on the bittering side - still drinkable, but not up to my liking - think I'll call it "A Bitter Pilz"

426
General Homebrew Discussion / Re: Membership
« on: August 16, 2014, 10:26:51 AM »
Hey, I met Denny at NHC.  Nuff said!

And you didn't even ask for a refund of your membership dues?  ;)

I thought I would have to apply for a premium membership to get that perk!  Oh, and Drew was cool, too! :P

427
All Grain Brewing / Re: Mash Times
« on: August 16, 2014, 05:19:23 AM »
But remember there are limits to this - you can't start too high, as in a mash out, or even the alpha amylase will be shut off!  The reverse at least preserves both and basically is a step mash.

428
General Homebrew Discussion / Re: Membership
« on: August 16, 2014, 05:12:54 AM »
Hey, I met Denny at NHC.  Nuff said!

429
General Homebrew Discussion / Re: Brewing calendar
« on: August 15, 2014, 11:50:32 AM »
Good point.

Northern Brewer has one that may be a bit arbitrary, but if you want an actual calendar, take a look:

http://www.northernbrewer.com/brewing-calendar/

Cheers!

430
Yeast and Fermentation / Re: Reusing yeast cake, pros and cons
« on: August 15, 2014, 03:31:52 AM »
Low SRM to High SRM and low ABV to High ABV are ideal but not necessary. Repitching directly in the carboy you just racked out of isn't ideal either, but I have broken these rules as well with no apparent consequences. And I have felt guilty. Especially the dirty carboy full of too much yeast.

You are better off recovering the yeast from the carboy in a jar, cleaning and sanitizing the fermenter and pitching about half or less of the yeast you collected.

+1

You can get some phenolics from overpitching - I am over sensitive to picking up clove and smoke when this happens, so I try not to pitch more than half for my lagers.  But I am typically repitching right on the 30 day mark, racking out the beer, cleaning the vessel and racking the wort right back in.  Speidels, by the way - no oxidation with their spigot!

431
General Homebrew Discussion / Re: Brewing calendar
« on: August 15, 2014, 03:14:26 AM »
Stout or a Porter? I made a Baltic Porter a month or so ago to lager until fall.

432
All Grain Brewing / Re: Mash Times
« on: August 14, 2014, 03:09:33 PM »
I found that with longer mash times at sub 147F temps, my lagers (BoPils, Helles, etc...) were just too dry and a bit watery (very low final gravities).  I upped the temperature to 150F+ to start and cut off the mash at 90 minutes max, sometimes only 60-75 minutes, and they had much better body and the dryness was reduced substantially. 

I have the Horst Dornbusch book on Helles, as well as the History of German Brewing, but I think some of his information is based on malts from a while back - these newer malts don't seem to need a protein rest IMHO.  Even so, he wrote the book and his position is not irrelevant to the discussion.  Again, try it and see what works for you.  I have found that short mashes have been pretty sufficient from a flavor and attenuation perspective.  I have given up on decoction as a pretty much "time and effort not worth the result" decision, unless I have a lot of extra time and want to experiment - like in the middle of winter....

433
Ingredients / Re: 6 Row types
« on: August 14, 2014, 02:55:24 PM »
Different maltsters - Briess is out of Chilton Wisconsin and Rahr is out of Minnesota.  Are the grains the same?  Who knows on the supply chain, but they are probably pretty similar given their locations and likely farm suppliers.

434
Yeast and Fermentation / Re: Roeselare Blend
« on: August 14, 2014, 02:49:41 PM »
100% Lacto would run into some issues IMHO.  Usually guys go with a sour mash or souring of the wort by pitching lacto, but then pitch Sacc when it gets to the point of being sour enough (days, not weeks, typically with this approach).  You are blending, so you may be able to save that batch for blending more in the future, if it gets a bit too strong on the sour note.  But sour is relative, just like hoppiness, I guess.  Some guys can't get enough of that sour - I prefer a bit of sour and mostly like the funk.  YMMV, of course.

435
Yeast and Fermentation / Re: Safbrew Abbaye Ale
« on: August 14, 2014, 02:45:22 PM »
Got a sachet Saturday and brewing this Saturday.  I may go with a Leffe clone to test the waters on the flavor profile.  My purchase was the first at the LHBS and they want reports.  Now...whether to rehydrate or not!

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