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Messages - ynotbrusum

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All Grain Brewing / Re: water profile for black lager
« on: February 12, 2016, 12:28:48 PM »
I hear you, Denny, but this particular pro spent a lot of time in German breweries and has formulated lager recipes for a few Midwestern breweries.  My lagers improved greatly by his advice over the last few years, so I trust his palate...and it sounds like the Danish strain will be on my list of things to try for myself.

General Homebrew Discussion / Re: NHC Cat26
« on: February 12, 2016, 12:06:21 PM »
The thought of giving away aged beers does have an effect, I think.  But I am entering a mixed ferment saison and will be bottling it off keg shortly to make sure I have enough for entering.  So, that will leave me out for first round judging. 

To the OP - welcome to the forum - really good stuff here...but when you referred to "seeing" the CO2, I thought you had something worked up to make the gas visible!  Remember to let the yeast tell you when they are done - there are all kinds of reasons that an airlock is active or not that don't mean fermentation is or is not occurring.

Yeast and Fermentation / Re: To hydrate or not
« on: February 11, 2016, 08:15:05 PM »
Having done it both ways with equal results, I continue to go both routes - none for lighter ales, but rehydrate for larger ales.

All Grain Brewing / Re: water profile for black lager
« on: February 10, 2016, 12:42:30 PM »
Wyeast 2042 - but I've never used it.  I just ran my Schwarzbier by a local guy who was German trained and he said to give it a try on this style.  He said that I would like the result.  Since he is a pro, I have to consider the yeast as part of the equation....

Yeast and Fermentation / Re: WLP565 Belgian Saison I question
« on: February 09, 2016, 08:54:50 PM »
Some say that 565 is also pressure sensitive, so this one might be better left in the primary with loose foil covering it.  Naturally carbonating is fine as long as the yeast is coaxed to completion first - raising the temp is frequently used to get the yeast to finish up.

Yeast and Fermentation / Re: Mashing Temp for Denny Fav 50?
« on: February 09, 2016, 08:47:50 PM »
One thing I seem to find with 1450 is that it floccs out pretty slowly.  I don't think mash temp has much to do with how this will react in the fermenter, except at extreme mash temps, possibly...but I haven't gone there to see.

All Grain Brewing / Re: water profile for black lager
« on: February 09, 2016, 08:27:16 PM »
Just my opinion.....if someone hands you a Schwarzbier and you are blind folded and when you taste it you think " that's a great pils" then you don't have a true to style Schwarzbier . There should be subtle coffee and chocolate roast. It's smooth and not bitter or harsh. You pick it up ever so slightly in the nose. as you sip, it presents itself but doesn't linger or bite in the finish. While there are different varieties out there, I also prefer the ones with a noticeable Munich contribution vs just pils.

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I agree, which is exactly what I get by adding the Carafa at the initial vorlauf.  Munich is a nice add, but you need restraint with that to avoid stepping into Dunkel territory.  I have also heard that Danish Lager yeast gets the right yeast profile for this style.  I will be brewing it again as soon as I kill off the 10 gallon batch I am drinking now.  Enjoy!  It's a great style.

General Homebrew Discussion / Re: Minimizing Oxidation During Dry Hopping
« on: February 09, 2016, 06:56:36 PM »
I agree with Denny on this one, though my data points for dry hopped beers are less than 30.  I don't make a ton of dry hopped beers and I don't get oxidation issues when I do, but I am also not storing dry hopped beers for many months.  So, I can see those who want to establish a best practices approach to packaging so as to maximize shelf life...but you can also brew smaller batches more frequently to achieve a fresher result!

All Grain Brewing / Re: Low pH with Best Pils Malt?
« on: February 08, 2016, 12:03:29 PM »
I will run it again, Martin and be sure to let it rest at 150F for 30 and then chill the sample to 70F - I did the check early on Saturday before heading out a a day trip with some friends - they arrived early, so I had to cut it short.  Still I bet it will be lower than expected.  But I wanted to pass it along and wanted to note the short mash time and high temp, so that it would be noted by others.

General Homebrew Discussion / Re: On tap for the Super Bowl
« on: February 08, 2016, 11:45:20 AM »
Supposedly not "paid", but he is the owner of some distributor ships.  Still a violation to mention an alcoholic beverage by an "active" player, so maybe he will be curing that with a retirement announcement?

As to freebie:

All Grain Brewing / Re: Turbid Mashes
« on: February 06, 2016, 05:27:12 AM »
Most of the time it is the combination of the hops, maybe some wheat and likely a quick turn around to packaging that leads to a hazy product for the reasons stated above.  A local Brewer spoke at a club reach session Thursday and noted that by the end of his serving tank, even his wheat beers turned to kristalweizen - he was wondering out loud how he could keep some more haze for a longer period, because his customers think that craft beers should always be hazy....

All Grain Brewing / Re: Low pH with Best Pils Malt?
« on: February 06, 2016, 05:20:13 AM »
Avengard Pils was 5.2 at 34C/93F - I was in a hurry, so it was a bit warm still after mashing at 151F for 10 minutes.

General Homebrew Discussion / Re: Experimental Brew - Episode 7 is now up!
« on: February 06, 2016, 04:44:31 AM »
I was actually humming that when my wife asked "what song is that?"  Of course I sang the refrain - Beer, beer,beer,beer.  That got a big eye roll .

General Homebrew Discussion / Re: On tap for the Super Bowl
« on: February 05, 2016, 09:15:28 PM »
10 gallons of "It" Helles for a friend's party, plus assorted growlers of Schwarzbier, Irish Red ale and a sour for the adventurous.  Helles should not make it much past halftime.

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