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Messages - quattlebaum

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16
Beer Recipes / Re: Wheat beer Ideas
« on: March 18, 2015, 05:54:09 PM »
I am a 60/40 Wheat/pils man myself 15-18IBUs any noble hop. i also like to throw in a bit of light Munich or aromatic on occasions.  Hochkurz double decoction for me all the time. Ferm at 62F normal healthy pitch

17
Yeast and Fermentation / Re: Wyeast 1098 temp
« on: March 17, 2015, 06:49:39 PM »
+1 on what steve says. great yeast for IPAs i dig it. it's still within the temp range suggested for that yeast. Some strains are sensitive to temp changes and it can stress the yeast and cause "different" characters when one attempts to adjust the temp fast like that but youll be good  no worries.

18
Yeast and Fermentation / Re: Shaken not Stirred
« on: March 16, 2015, 08:41:08 PM »
Do you think there is any discernible flavor impact from that extra replication period?

With proper aeration, one should not experience any discernible flavor impact from a single replication period. 

With that said, one should experience a discernible flavor impact from pitching at high krausen; namely, a cleaner tasting product.

I know this is an older thread but i have been trying to get a cleaner and less phenolic character from Wyeast 3068 and have been fermenting at 62F with a suggested starter from one the yeast cal.  Wondering if i would get a "cleaner" profile from this strain if i pitched at high krausen? Interesting for sure maybe i will try it.

19
General Homebrew Discussion / Re: Gelatin Fining
« on: March 12, 2015, 07:09:11 PM »
O forgot I would never use on IPA or APA. It kills the aroma.


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20
General Homebrew Discussion / Re: Gelatin Fining
« on: March 12, 2015, 07:04:34 PM »
From this. S-23. It was less flocculent because it was the second "dump" from my local brewery.



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21
General Homebrew Discussion / Re: Gelatin Fining
« on: March 12, 2015, 06:58:23 PM »
Microwave 2/3 cups water till boiling set out at room temp covered, let cool to below 150F add 1/2tsp per 5 gal LD Carlson gelatin, just because that's what I have. Stir a bit wait an hour and pour in keg with beer chilled to 32F. 

Captain Stubings light lager after 4 days.


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22
All Grain Brewing / Re: Residual Alkalinity
« on: March 11, 2015, 04:30:59 PM »
So from my understanding there is an interplay between C02 and chalk solubility, water alkalinity and water hardness which combine to affect mash PH and is termed “Residual Alkalinity”. Some German brewing scientist by the name of Paul Kolbach discovered that we as brewers can manipulate mash PH by using this RA.  It’s basically “Alkalinity” left over after some of the other ions are used by the malt. I may be wrong cant wait to here what martin says:)

23
Beer Recipes / Re: Captain stubings light lager thoughts
« on: March 06, 2015, 04:56:50 PM »
ya that was my attempt just had a bit of vienna around that needed using. I used S23. My local brewery was dumping that yeast and i grabbed a bit. never used it before not bad was gonna use 34/70 but couldnt pass on the free yeast

24
Beer Recipes / Re: Captain stubings light lager thoughts
« on: March 06, 2015, 04:45:36 PM »
Well a month later and here she blows. Couldn't help it had to add 10% vienna :). Nice and clean that's for sure. It should be a sin to put it in that glass though:).


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25
Beer Recipes / Re: Munich dunkel - critique?
« on: March 06, 2015, 04:33:49 PM »
Best for me too both l and ll. i am lucky enough to have a local brewery let me know when they are doing an order and i can toss on a bag or two.  i feel spoiled for sure. It depends what i am craving for mine i like it chewy like Ayinger Altbairisch Dunkel. I am really digging this one lately wish i could pin a recipe down. Just gotta brew more:)

26
Beer Recipes / Re: Munich dunkel - critique?
« on: March 05, 2015, 09:00:04 PM »
https://www.homebrewersassociation.org/forum/index.php?topic=981.60
A little older post but a fun read. Read till the end and they talk about conversion a bit. I have personally never had a prob I use best munich

27
Beer Recipes / Re: Munich dunkel - critique?
« on: March 05, 2015, 08:42:32 PM »
I have never had a prob with full conversion. Most malts are well modified now a days and you should not have an issue with weyermann.

28
Beer Recipes / Re: Munich dunkel - critique?
« on: March 05, 2015, 08:09:49 PM »
Looks good to me no need for the Melanoiden malt youll get plenty of malty goodness out of the munich malt alone. some of my favorite MD's are all munich 2 and a little carafa for color. i say flap a lip on it and gives us a shout on what ya think. 

29
All Grain Brewing / Re: Mash pH and light beers
« on: March 04, 2015, 04:32:03 PM »
at least he said he did in a pod cast:)

30
All Grain Brewing / Re: Mash pH and light beers
« on: March 04, 2015, 04:22:32 PM »
PH has definitely been popular on the forum lately. I once heard AJ Delange say that he felt the boil PH and finial beer PH had the biggest impact. So if one controlled the mash PH the beer should fall into a desired range. His observations seemed to be mashing at 5.2 at room temp (pre boil PH 5.2 also) is ideal for a soft hop profile and anything at or above 5.4 would result in a harsher hop profile when boiling.

He said when it come to finial beer PH he liked 4.2 at room temp for his IPA/ales and 4.4 to 4.6 for lagers/malty styles. He felt that IPA finishing at 4.4 had a soapy finish and anything at 4 or below was acidic. it is an interesting observation mainly because many of the commercial beers that i have been testing finial PH in seem to be on average 4.6 and this is IPAs mainly in the Northwest region. Hell it all comes down to what ya like personally and to be able to manipulate the brewing process to get what ya want in the end. Does anyone else even consider/measure finial beer PH?

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