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Messages - ynotbrusum

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General Homebrew Discussion / Re: Playing around with final beer pH
« on: November 15, 2015, 06:29:35 AM »
Jim, another variable that I encounter is when grains are added to the mash (i.e., timing) - I frequently add dark grains at the end of the mash for say, color adjustment without roast flavors.  I can see kettle or final beer pH adjustment applying to that situation (I have always just run it through Brunwater with the original mash grains and ignored the late dark grain additions as to pH calculations).  Now you have me thinking.....

Beer Recipes / Re: Chasing the perfect Munich Helles
« on: November 13, 2015, 07:15:17 PM »
Is it just me that thinks this thread was derailed a long time ago.

Leos - you make good German style beers.  I would love to hear your thoughts on this....

Beer Recipes / Re: Chasing the perfect Munich Helles
« on: November 13, 2015, 06:38:06 PM »
Only to the extent he heats it.

Beer Recipes / Re: Chasing the perfect Munich Helles
« on: November 13, 2015, 03:34:38 PM »
 With this thread, I feel like I waded across a wide swift flowing river that was a bit over waist deep in the middle only to come out the other side with nothing more than wet shorts to show for it.

I think I recognize the "it" and it is the 5 elements with a perceptible "snap, fade" on the aroma (once you perceive it, it fills your olfactory senses and then is gone, at least for the moment, but on the exhale, you get a second chance at it, kinda like a burp after a good meal).  Subtlety to the nth degree, yet perceptible.

I have a good brewing friend who can make "it" happen and he doesn't say that there is only one way, either. He just knows what the German school taught him.  He tells me to use a little Carafoam (half a pound at most for 5 gallons) with Pilsner malt, do an acid rest (I know, it is unnecessary with well modified malts), double decoct, use a teaspoon of Wyeast yeast nutrient at 10 minutes left in the boil (he swears by it), pitch a good starter (2206 or your favorite) at about 62-64F, and slide the temperature down to about 54F over a couple days; then at the end of high krausen, move it up a slight bit (.5-1 degree per day?) over several days to about 68 and let it finish completely at that temperature, then step it down 3-4 degrees per day until at 32F, which is held until the beer is very clear (usually only a couple days at most).  Then rack and carbonate and cellar at 32F for a couple weeks.  He wins with it and I have tasted "it" in it. 

FWIW, I have another friend who flew to Germany 3 times per month for years and always brought back fresh German lagers, usually Helles.  There is something to the freshness, too.  The "field being fresh" and the "snap" to me are how I can attempt to articulate the concept.  But having said all of that, I have tasted some damn good homebrews that don't have "it", but have everything else, which ain't half bad.

General Homebrew Discussion / Re: Experimental Brewing podcast
« on: November 11, 2015, 08:17:05 PM »
Enjoyed it Denny!  If anyone would have given me odds that you would be talking pumpkin beers on your inaugural podcast, I would have bet the farm against it...but seriously good fun (if that makes sense?)

Yeast and Fermentation / Re: Banana ester in my lager after diacetyl rest
« on: November 11, 2015, 02:28:49 PM »
shaken like I needed bail from a brother-in-law who owed me money

ROTFL!  May I use that one?

Please do - visualization in this instance provided extra vigor!

Yeast and Fermentation / Re: Banana ester in my lager after diacetyl rest
« on: November 11, 2015, 01:47:15 PM »
My observances on a couple issues raised in this thread:

My last Helles was a 10 gallon batch - the starter was the first gallon run off from the kettle into a 3 gallon better bottle with solid stopper (silicone o-ring tight), shaken like I needed bail from a brother-in-law who owed me money, pitched two packs of 2038 at room temperature, held to high krausen and pitched into the chilled and aerated wort about 7-8 hours later (after return from a neighborhood gathering).  It was off and running/roaring like an ale when I checked in the following morning.

As to starting warm and dropping after fermentation becomes active - I know a solid award winning lager home Brewer who does it this way and we just agree to enjoy each other's beers without challenging process.  (BTW his day job allows me to purchase his pro wares at the local beer store - he is Siebel taught and knowledgable).

All Grain Brewing / Re: toasted oatmeal stout
« on: November 11, 2015, 01:27:08 PM »
I have toasted oats and malts for various beers and I perceive a silkiness in the mouthfeel as well as a nuttiness that is enhanced, more so than directly translating to oatmeal cookie flavor, but I may be finicky on my oatmeal cookies!

Sounds like another XBmt to be undertaken....Marshall???

I'm just surprised that the subject of decoction as being necessary to a true Helles has not been raised -  :o :o

General Homebrew Discussion / Re: Swap-toberfest '15
« on: November 10, 2015, 08:14:41 PM »
I would have put Amarillo in there for the late hop and maybe something like Mosaic as your mystery hop?

I suggest rebrewing a batch at a time until you work through all available hops to identify the mystery hop.  I am willing to judge them and would consider a road trip!  Hah!

General Homebrew Discussion / Re: Swap-toberfest '15
« on: November 10, 2015, 08:07:27 PM »
Commercial brew Jeffy sent from Tampa Bay Brewing Company - called Reef Donkey, an APA:

2014  GABF bronze winner definitely displays its worthiness of the accolades.  Lemony citrus aroma, creamy malt mouthfeel and medium body.  Gold colored quaffer that offers solid bitterness with nice malt balance.  Hop forward enough to definitely fit the style, but not a tongue scraper.  Solid brew with great water profile to let everything shine through.  The side of the can says it all "Draft Beer to Your Face". Yep right down the pie hole.....

General Homebrew Discussion / Re: Swap-toberfest '15
« on: November 10, 2015, 07:35:36 PM »
Jeffy's IPA - another winner

Piney, citrusy, slight grapefruit hop aromas; countered with rich maltiness on the nose late

Lingering head - full 3 fingers with rocky texture and off-white hue; major lacing and clear Amber color

Initial bitterness, slight grassiness clears away as it is swallowed.  Malt balance comes to the fore on second sip and aftertaste; not overly caramelly sweet - preferred - but sweetness that exists appears to come from the alcohol and is fleeting and acceptable; not hot or solvent though; slightest of smokiness very late

Fairly dry and crisp, but not watery; tingly on back and sides of tongue from carbonation; medium light body; well fermented to set up complexity on the palate as the multiple hops/complex hop works to assert their respective profiles in concert with the malt bill.

Overall, an enjoyable IPA; not overboard with bittering, yet assertive, late hops/dry hops with residual hop oils are very noticeable on the late palate to bring a nice finish to an overall very enjoyable IPA.

General Homebrew Discussion / Re: Mash Hopping
« on: November 10, 2015, 12:14:27 PM »
I tried it on an early Pliny recipe made with a neighbor.  Who knows if it did anything, but I have never tried it since.  My mashes are simply water and grains with some tweaks to the water and an occasional adjunct addition.  Hops are for later.  If I knew what I would get out of a mash hop, I would consider it, but until someone gives measurements in terms of IBU's or flavor or aroma, I won't waste the money.

General Homebrew Discussion / Re: Hope Your RIght on HSA
« on: November 10, 2015, 12:05:55 PM »
Actually I see it as more of a foam issue. The more HSA the less foam stability there is.

And why would that be?  I thought foam was principally related to protein levels and mash temps - does the HSA degrade proteins necessary for head stability?

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