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Messages - hoser

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616
Yeast and Fermentation / Re: Attenuation
« on: September 01, 2011, 08:07:30 PM »
We need more info: extract or all grain, mash temps if all grain, pitching temps, ferment temps, starter size, stir plate, oxygenation, how are you measuring gravities and your attenuation, are these instruments calibrated, how much crystal malts or adjunct, what are you getting for numbers that leads you to believe your attenuation is low?

617
Ingredients / Re: Galaxy hops
« on: September 01, 2011, 07:45:33 PM »
What flavor profiles/characteristics do you get from the galaxy?  How does it compare to citra or amarillo?

618
Beer Recipes / Re: Help building Black RyePA / Rye CDA please.
« on: September 01, 2011, 02:02:09 PM »
I'm trying to get away with ingredients I have already.  I read somewhere else that if you grind the Carafa III in a coffee grinder an then add that to the top of the mash at sparge you can get a little more color.  I wonder if a pound would be enough doing it that way?
-J.K.L.  
I generally grind my carafa III in a coffee grinder, but I just throw it in a at the start of the mash.  I'm lazy ;) I have never had anyone comment on the beer being to roasty in comps or when tasting it.  I generally get comments of it being too dank or hoppy ;D.  I think a pound should do the trick, it gets you to approx. 31 SRM.  Also, with that much rye and using a roasted grain I would advise a pound or 2 of rice hulls to avoid a stuck mash.

619
Beer Recipes / Re: Help building Black RyePA / Rye CDA please.
« on: September 01, 2011, 01:42:10 PM »
For starters you will need more Carafa III if you are brewing a CDA.  I generally use 5-6% in my CDAs.  17SRM is more amber in color, think Arrogant Bastard, maybe even a shade lighter.  A CDA should be approaching an SRM of at least 30. If you are using dehusked Carafa III or Carafa Special, I don't think it matters when you add them: mash, sparge, cold steep.  The roast character is minimal IMHO.  I even think a little is appropriate in a CDA.  It seems to go well with dank hops like Simcoe, coumbus, apollo, etc. I would not add Sinamar, but that is my own bias because I don't like the taste of it and I can generally tell when it is used.  I also, prefer my CDAs without chocolate, but once again, my own bias. ;D

620
Equipment and Software / Re: Hop Rocket - used as Randall
« on: September 01, 2011, 09:01:09 AM »
Why don't I let John Blichmann show you himself! ;D

http://www.youtube.com/watch?v=FEO75CszMcI

621
Commercial Beer Reviews / Re: Lucky Bucket Lager
« on: September 01, 2011, 08:22:04 AM »
After reading about Zac & learning that he's from the area & has busted his butt to get where he is, I honestly feel bad for the negative review.
I truly hope he can find the source of the problem & get it under control.

One thing I was noticing was that he's very much into sour beers.
I wonder if cross-contamination of his yeast samples is the culprit.

No worries.  I think we as homebrewers can be a little more opionated then the general public since we know a flaw when we taste it.  I hope it all works out for the best. 

As far as the sour beer thing, that is a good question.  I know Zac was planning on doing a lambic aged on local cherries, but I am not sure where they are at in terms of that project.  It has been a little over a year since I toured the brewery.  That was prior to their expansion.  I do know they are going to do a bunch of one offs distributed in kegs starting with an Oktoberfest.  I also know Zac will be in Minnesota doing some tastings over the holiday weekend.  If you have time your should try to find him.  They should be posting their locations on their Facebook page.

622
Commercial Beer Reviews / Re: Lucky Bucket Lager
« on: August 31, 2011, 02:22:51 PM »
Was it just one bottle or were you brave enough to try another bottle in the sixer?

Two were enough to convince me not to open a third.

Post edited & other comments removed.
Zac just emailed me, apologized & said he's hoping to make it up to me.
Seems he's on the way to MN to pull samples & find out what went wrong.
I'm definitely open to trying their other beers.


Save the extras for a BJCP off flavor class. ;D  Glad to hear Zac got back to you and will hopefuly rectify the situation.  I know he is from Minnesota and wants to make a good impression there.  Hopefully they solve there QC problems.  I read your post  prior to the edit and completely agree with everything you said.  It sucks when you spend your hard earned money on beer expecting it to be good and you get a bad bottle!

623
Commercial Beer Reviews / Re: Lucky Bucket Lager
« on: August 31, 2011, 01:29:11 PM »
While I can't say I have experienced any production/sanitation issues personally with any of the Lucky Buckets beers, I can say that I have heard those rumors out there from others in the local brewing community for a while now.  Which is kind of sad.  Zac Triemmert, the head brewer/owner, is a great and smart guy.  I know he rarely gets the chance to brew now because he is running the ship, so to speak, and doing a lot of the marketing.  Sadly, I think the production/sanitation issues may be a result of them growing too big to fast :'(.  As someone mentioned above, give Certified Evil a chance?

624
Commercial Beer Reviews / Re: Lucky Bucket Lager
« on: August 31, 2011, 01:19:12 PM »
Was it just one bottle or were you brave enough to try another bottle in the sixer?

625
Attending  the Husker game on Saturday afternoon and then our LHBC annual picnic in the evening.  On Sunday brewing up a 10 gallon extract recipe of Belgian Golden Ale and then a CAP with a decoction/cereal mash with my brew buddy on Monday!

626
Commercial Beer Reviews / Re: Lucky Bucket Lager
« on: August 30, 2011, 02:12:09 PM »
While I can't say that it is my favorite lager.  The criticism seems a little harsh.  Did you get a bottle or was it on draft?  It could be an infected bottle or dirty tap lines.  What market are you in? I can get it here locally in Nebraska.  I tend to drink it because it is local, especially if the alternative is BMC.  I have had enough of it to say that it does not taste like bile or crap. 

627
Yeast and Fermentation / Re: Oxygenating wort
« on: August 30, 2011, 11:45:46 AM »
I would have done the same thing.  I might have checked the gravity just to make sure, but I'm confident it will be fine.

I agree. The reason you oxygenate is to build up the sterols in the cell walls.  By creating a starter on a stirplate you did this to some degree already.  You should be fine.

628
Ingredients / Belgian Golden Ale...Which Sugar Addition
« on: August 30, 2011, 08:22:57 AM »
I plan on brewing a fairly straight forward Belgian Golden Ale recipe this weekend.  Continental pilsner, WLP570, R/O water with CaCl2.  Duvel fermentation profile based on Brewing Like A Monk.  But, I am debating my sugar addition at high krausen.  Should I go standard beet sugar, or use honey.  I like to support local growers, but I also like the subtle aromatics of orange blossum honey.  Just seeing what everyone else thinks. Thanks!

629
Beer Recipes / Re: Pacman Yeast for a quick turnaround
« on: August 27, 2011, 10:40:09 AM »
WLP007.  Pitch at 66F, free rise to 69F.  That thing will easily be done in 3 days and it is a strong flocculator and attenuator so it will drop clear pretty easily and attenuate to 75-80%.  I like to crash cool mine to get it to drop out a little quicker.

630
All Grain Brewing / Re: Sparge Water Temperature and pH
« on: August 26, 2011, 06:29:22 AM »
For the most part with batch sparging, the mash pH/grain bed pH is somewhat set.  It would take a lot to shift it, in my experience.  Or at least I would not worry about it if I pretreat my sparge water with acid.  I generally set my sparge water at a pH of approx. 6 if using tap water.  With R/O water I do not worry about my sparge water pH.  The grain bed is fairly resistant to large temp changes as well with batch sparging.  I generally infuse a gallon or so, depending on the recipe, to get my 1st and 2nd runnings of equal volume.  The water I add back for the second sparge is generally pretty hot.  It is the grain bed temp, not the sparge temp that you want to monitor.  So, if I mash low like at 148F, I may add 195F to 200F sparge water.  If I mash warmer, say 154F, I generally add 185F-190F sparge water.  I mash in a converted cooler and check the grain bed to make sure the temp is in the 168-170F  range.  But, this is my system not yours and I know my systems parameters.  Every brewer and system is different so you have to find out what works best for you.  Definitely, check your grain bed temps and periodically check your 2nd and if needed 3rd running pH to make sure that they don't start creeping up.

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