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Messages - davidgzach

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1186
All Grain Brewing / Re: Efficiency
« on: June 26, 2012, 09:02:30 AM »
I agree with above.  Below 70% and I would look to improve my process.  I saved 20 minutes on my fly sparge by losing 5% of efficiency.  It was worth the trade off going from 85%-80%.  So long as your numbers are consistent and the beer tastes good, I wouldn't care.....

Dave

1187
Kegging and Bottling / Re: Bottling Frenzy
« on: June 26, 2012, 08:55:08 AM »
Best of luck all around, but first for a smooth delivery.  Then deal with the rest as needed.....

Dave

1188
General Homebrew Discussion / Re: That German lager flavor
« on: June 26, 2012, 08:43:47 AM »
I do a Hockhurz for all of mine as well, however I don't always do the decoctions.  I find the infusions get very good results without all the extra work....

Dave

1189
All Grain Brewing / Re: melanoidin in an amber?
« on: June 26, 2012, 04:45:31 AM »
I agree with EHall, if you don't care about the style guidelines throw some in, but 1.5# would be too much for me.  I wouldn't go with more than 0.5#.

+1

1190
Equipment and Software / Re: Aeration? How important is the method?
« on: June 25, 2012, 01:21:48 PM »
I've found that using a sterilized whisk and beating the hell out of the wort while whirlpooling is just fine.  However, now that I've moved to 10G batches, I think I'm finally going to break down and buy an O2 system.  It's just too much work on 10G's.

Dave

1191
Equipment and Software / Re: Conical Fermenters
« on: June 25, 2012, 01:18:05 PM »
Great info.  Thanks for the replies.  I think I'm going to put it on my brewing bucket list right now.  Just upped my process to 10G batches and have 2 carboys and 3 plastic fermenters.

Dave

1192
General Homebrew Discussion / Re: That German lager flavor
« on: June 25, 2012, 11:34:29 AM »
morticaixavier,

I'm assuming a standard lager of around 1.050.  With week old slurry, that would be about 82% viability according to Mr. Malty.  Using the standard yeast concentration and % of non-yeast of 15%, you would need 236 ml of slurry or just about 8oz. 

Did a quick calc as I have to run and get my daughter from camp, so if anyone can check my work, that would be great.

Dave

1193
Brewed 10G of German Pilsner on Saturday and split it up with 2206 and 2124.  Can't wait to compare.

Brewed 10G of Pale Ale on Sunday and split it up Denny's 50 and US-05.  Can't wait for that as well!   ;D

All 20G's are bubbling away nicely.  The Pilsners at 50F and the Ales at 64F.

Dave

1194
General Homebrew Discussion / Re: That German lager flavor
« on: June 25, 2012, 09:41:35 AM »
hopfen,

you mention lots of yeast. This seems to be important across the board with lager. I have also heard that if you get enough healthy yeast a D-rest is not really needed. Is this your experience? I ask because when I do a lager I will be getting lots of yeast from the local brewery. If I pitch a quart of 1 day - 1 week old yeast slurry do I need to do a D-rest?

Proper pitching rates are essential.  I have performed D-Rests in the past but have gotten away from them with pitching correctly.  How many gallons of wort are you pitching a quart of slurry in to? 

Dave

1195
General Homebrew Discussion / Re: That German lager flavor
« on: June 25, 2012, 05:00:30 AM »
So, is any of this pretty much unachievable with Wyeast 1007? Or can one still get a pretty convincing German "lager" with 1007?  Probably not, right?

Nope, can't make a lager with ale yeast. 

1196
Yeast and Fermentation / Re: Lost O2 Sintered Stone in Bucket
« on: June 25, 2012, 04:52:24 AM »
I was oxygenating a 1.115 OG Imperial Stout this morning and the sintered stone came off the hose.

The right decision was NOT to dig around with my hand to get it, right?

Gave it O2 for 2-3 minutes last night when I pitched - got less than 30 secs before it flew off. Finished up without the stone, but I don't know that I got much dissolved.

Already getting some good krausen - should I just RDWHAHB and let 'er go?

Yep.  RDWHAHB.  See the stone in a few weeks.......

1197
Ingredients / Re: Which is better for drying hops...
« on: June 23, 2012, 11:36:58 AM »
I would go in the house.  I leave mine out in a spot that gets no sunlight in a big collander.

1198
General Homebrew Discussion / Re: That German lager flavor
« on: June 23, 2012, 07:11:35 AM »
For German Pilsner, I usually shoot for 1.008-1.010 -- pretty much bone dry.  For Helles, it's more like 1.010-1.012.  For Oktoberfest, 1.012-1.014.

+1 and the BoPils at 1.013-1.015.....

1199
General Homebrew Discussion / Re: That German lager flavor
« on: June 23, 2012, 07:08:33 AM »
Chit Malt is essential, it lends that honey like graininess with an amazing head (and NO flaked barley is not the same).

Don't forget proper attenuation, all German beer is dry, with a malty backbone.. Hockurtz can only achieve this for me.

2) for this beer, and also for my Maibocks and O-fests, I've been doing a rest around 130-133F, then infuse up to my sach rest (anywhere from 149 to 155 depending on the beer), then hitting it with a thinnish mash-out decoction.   You think a Hochkurz double decoction will vastly improve on this?  I've done Hochkurz on my last 2 Bo Pils and loved them, but it does take an extra hour or so....

-red

Red,

I would skip the rest at 130 and do a double infusion Hochkurz at 146 and 158-162.  Try that first before going all out on the decoction..... 

Dave

1200
General Homebrew Discussion / Re: Barley Crusher
« on: June 22, 2012, 11:13:08 AM »
I left mine there with great results.  I think the only reason to lower it would be if you want to condition your malt.  Others can comment on that.

Dave

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