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Messages - ynotbrusum

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466
How much can it hold?  What is its cost?  Not to be snarky, but aren't there easier ways to hold temp on the stove when brewing indoors - like using  the oven.

467
All Grain Brewing / Re: Oktoberfest vs Alt bier grain bill
« on: September 10, 2014, 07:26:52 AM »
It's interesting to hear about the variances within the Alts - sounds like Saisons' variances almost.

Guess I will have to get some yeast and try a few different ways with this style!

468
Yeast and Fermentation / Re: Belle Saison Fermentation Temperature
« on: September 10, 2014, 03:41:22 AM »
I started in the low 60's for a few days and then let it free rise to almost 90 and it seems fine.  YMMV, of course!

469
All Grain Brewing / Re: Baltic Porter - did I just find Nirvana
« on: September 09, 2014, 05:50:57 PM »
I don't recall, unfortunately!  And I didn't write down whether I used RO or bottled spring water, but it may have been an early batch with my RO system...I just installed it in the latter part of this past spring.

Maybe just dumb luck this time!

470
All Grain Brewing / Re: Baltic Porter - did I just find Nirvana
« on: September 09, 2014, 02:45:04 PM »
Whoa that's a lot of acid malt...

Not really 1 pound out of 28 puts me at 3.57% of total grist.

 
I've never brewed this style.  Maybe it is time.  I'm assuming Best Pils, doubt it matters that much though. 

Nope this one was Avengard, but BestMalz is plenty good, for sure!

471
All Grain Brewing / Re: Oktoberfest vs Alt bier grain bill
« on: September 09, 2014, 11:11:08 AM »
The thing to keep in mind is that in general it's only American versions of alt that include Munich.  That's very unlike Ofest.

Kai uses Munich:

http://braukaiser.com/wiki/index.php?title=Kaiser_Alt

He's pretty German ;)

472
General Homebrew Discussion / Re: Vienna/Octoberfest Maltiness
« on: September 09, 2014, 11:01:11 AM »
I agree that it is hard to pick the right descriptor with BestMalz pils malt - perhaps "richly malt forward"?  It is my favorite, but I haven't had a sack of it for a while - I have been using Avengard lately, because my LHBS has it readily available by the sack and I like it well enough to use it instead of driving 45 minutes further to get a bigger selection that would include BestMalz.  Free time is the key for me - I don't seem to have enough of it!

473
All Grain Brewing / Re: Baltic Porter - did I just find Nirvana
« on: September 09, 2014, 04:48:35 AM »
Pretty much right from BCS with some twist (10 gallons):

Munich          10 lbs.
Pilsner           14 lbs.
Crystal 60        1 lbs.
Chocolate         8 ozs.
Black Prinz      12 ozs.
Acidulated Malt  1 lb.
Melanoiden        12 ozs.

Blackprinz and Chocolate were added at end of the mash just before first batch sparge.

Tettnanger 11% AA (60) 1 ozs.
Hallertauer  4.9% AA (0) 3 ozs.

2206 slurry from prior lager batch
Whirlfloc and yeast nutrient (at 10)

30 days  at 48F, racked to kegs and 60 days at 32F

474
All Grain Brewing / Re: All grain wet hop recipe
« on: September 09, 2014, 04:30:08 AM »
I have found that I prefer the wet hops as a flameout addition, after bittering with dried hops as usual.  I made an American amber a couple weeks back when we picked my neighbor's crop of Centennials and I bittered with Columbus at 60, then Brewers Gold at 10 and the wet hops at flameout.  For a 10 gallon batch, I used an ounce of each of the dried hops and a pound of the wet hops.

475
Yeast and Fermentation / Re: Pitching yeast error
« on: September 08, 2014, 08:50:09 PM »
I remain in awe of most of you guys.  Really, a great group that freely gives the info needed to become pretty respectable homebrewers.  OK, enough of the kissing ass and back to the real deal - I'm not big on Hefes.  But just a little under pitch does seem to bring that banana into balance with the clove!  Who knows how much?  Not me.

476
The book says what it says.  WLP 007 Dry English Ale.  So that is supposed to be its strain.  Denny or Billy Broas, might know more about it, but they may not know for sure.  My guess is that it works with that strain.  I have had luck with different strains with Scottish Ales, so it doesn't sound way off track.

477
Yeast and Fermentation / Re: Fleischmann's Yeast
« on: September 08, 2014, 08:39:43 PM »
With great beer yeast so readily available, I just can't help to ask why use anything but the good stuff?

478
All Grain Brewing / Baltic Porter - did I just find Nirvana
« on: September 08, 2014, 08:37:24 PM »
Made my first.  Ummmmmmhhhh.   That's good.  I don't think I have ever made a beer I like as much as this one.  Only 3 and a half months old and I don't know if it will last to 4.  Thanks, Jamil and John for the right info in the BCS! Gotta keep my brew buddies out of this one.

479
All Grain Brewing / Re: Oktoberfest vs Alt bier grain bill
« on: September 08, 2014, 08:30:40 PM »
A neighbor has an Alt bier on tap and you are right, Dave.  I forgot how much I like the Altbier style brewed with a good cold fermenting ale yeast.  Damn near lager like, but just enough ale character to give it a difference.  I told my neighbor to remind me to brew it in the winter when I can warm it up to high 50's, rather than trying to get it into a cooler during the warm months.

480
Ingredients / SWMBO Porter
« on: September 08, 2014, 08:22:23 PM »
Ok, so now I think after 27 years, I just might understand my wife's palate.  She likes porters, chocolate and fruits.  So I brewed a 10 gallon batch on the fly, using BCS Hazelnut Porter as the guideline , but used the equivalent of 3 pounds of cherry juice one bottle of extract at kegging and a pound of chocolate powder (unsweetened, of course) in the boil.  Man, she loves it.  Better than any triple decocted pilsner I ever made (according to her).  Just goes to show ya....always brew to the consumer's palate.....

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