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Messages - AmandaK

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316
General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 28, 2015, 11:24:48 AM »
Interesting to hear about oxidation relative to malt profile in a light lager.  I have a bottle of NG Pils that I brewed (12-13-14) for comps this past spring that I squirreled away in my fridge to see how it holds up/oxidizes/just plain fades with time.  I will have to crack that one soon with my perception on high alert to see what it has done over the last year. Grapy oxidation is a new one to me.

I don't know what that was from, it may not be from oxidation. Maybe it's how I perceive Gambrinus Vienna!  ;D

317
General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 28, 2015, 07:09:40 AM »
Great review and analysis, Amanda.  That beer was brewed mid February. After bottle conditioned it sat in a chest at 39º till I boxed it up. Same with the dunkel I sent. Its reaching its best by for sure. Thats my 3rd attemot, tweaking along the way. It won 1st place at Bend Oregon's Springfling. Probably because Randy didnt enter anything lol.

Malt bill was 9lbs Best Pils and 2 lbs Vienna, which I later learned to be Gambrinus. A light went off above my head when I learned that, regarding that honey note. Hopping was 1/2 oz of US Magnum at 60 in a 90 min biil. Thats it.  Wyeast Munich 2308 at 50º till a stepped up d rest.

Helles is up next on my calendar. I'm going to drop the OG from 1.058ish to 1.050. 9.5 lbs Best Pils 1.5lbs Best Vienna. Im going to mash at 145 for 120, rather than 150 for 60. 60 minute boil thanks to Marshall, that might drop the color down where it should be. Hops this time will be an ounce of Mittelfruh at 60 and an ounce at 10. Going to pitch two 1L starters at high krausen and get it really rocking,  hopefully. Plus I've learned a lot about water and pH since February so im amped to get after it.

Glad you enjoyed it. Im looking forward to continuing my journey toward my perfect Helles. The Dunkel needs help too. Too sweet in my opinion. I'll see what you think.

Edit: regarding the unexpected buzz, its about 5.5% so I dont know. But it was brewed in Washington, so who knows? Contact high?

Interesting. I'm almost always hesitant to point to a flavor or aroma and point out how it was formed, but it seems like my training/practice has paid off a bit here. At NHC this past year, I got a lot of experience in malt oxidation which was spurred on by judging the light lager category. Nathan Smith and I had this Dortmunder Export that was light gold in color, but was just a wallop of toffee and honey. It was crazy. During that mini-BOS, Bob Hall and I discussed malt oxidation in what was probably entirely too much detail for normal people. Talking with Bob led to him dragging a New Belgium brewer over and talking with him about types of oxidation that people don't really know about. And when we were leaving, I had the opportunity to ask John Mallett about it. Problem is that oxidation of paler malts can taste a lot like what higher/longer kilned malts taste like. :/

So it looks like you went from 1.058 to 1.016 with this one? It seems like a good idea to start lower and finish lower with this one - 1.050 OG like you say and then aim for 1.010 or 1.011. I have had some issue in the past with WY2308 finishing a bit on the sweeter side, but I've had good luck pitching a crap ton of it and warming it up as fermentation slows (similar to Marshall's fast lager ferment). The finish on that beer did seem a bit, I don't want to say flabby, but it wasn't crisp. I'm sure you'll nail that down now that you know more about water/pH.

I'll see if I can find time to kick back a couple tonight. The dunkel is next up on my list.

318
General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 27, 2015, 07:39:15 PM »
I sent this to Jim via PM and was cleared for posting. :)

--------------------------------------

Drinking the Helles now.

Aroma starts with an interesting white wine grape ester. Follows with a touch of light, floral honey notes. Very light grainy character in the background. No off aromas.

Opens with a light hiss. Poured vigorously to produce a 1/2", frothy, pretty head. Falls to a 1/16" cap quickly, but cap persists. Gold color, light haze.





Presents initially with a sweet, honey like malt flavor. Initial flavor subsides to a lightly sweet, toffee like flavor. Med-low bitterness. Very low floral hop(?) flavor. Clean fermentation, no off flavors. Finish comes across as a touch too sweet for style, but body suggests that the FG is on point. Honey and light floral flavors linger into the aftertaste.

Med-light body, med-low carb. Could be crisper, but I'm nit-picking here. This is a well made beer that *may* be showing signs of oxidation or age. That is just a guess though. The honey, if unintended, sometimes can indicate the very beginnings of oxidation. Or it could be Vienna malt. :) I always hesitate to say stuff like that on a scoresheet, but since I have you here... ;)

Overall, great beer. It's a bit off center of a "Pils malt showcase", but who cares! I'm personally enjoying the crap out of this thing. It's got this multi layered interest to it. First you get honey, then maybe a bit of grape (? - this is the really interesting bit for me. Where does it come from? There are no other 'esters'? What yeast was this then? Was there a malt in there that I don't know about yet?), then some floral, a touch of graininess, and it's cleanly feremented to boot.

PS: damn, that grape aroma was fleeting. Or maybe I'm crazy. Either way, it's gone now. Still enjoying the beer. :)



Cheers!

PPS: Jim, was this a bit boozier than usual? I'm not gonna lie, now that I've finished the beer, I'm feeling like I should either drink water or lay in the corner of the couch. Ha!

319
Equipment and Software / Re: New Pico Brew
« on: October 26, 2015, 03:27:55 PM »
They already hit the $200,000 goal. Jesus! :o

There is clearly a market for this.  :)

They have a huge worldwide market.

I never did zoom out on the 'now brewing' page until now. Dang.  8)
https://www.picobrew.com/About/whatsbrewing.cshtml

320
Equipment and Software / Re: New Pico Brew
« on: October 26, 2015, 03:12:51 PM »
They already hit the $200,000 goal. Jesus! :o

There is clearly a market for this.  :)

321
Equipment and Software / Re: New Pico Brew
« on: October 26, 2015, 09:45:46 AM »
I'm an email away from purchasing a Zymatic. These guys have been great as far as customer service goes - and I don't even own one yet! Not something I'm used to. I've been pestering them with tons of questions for a while now, and it's about an hour until Kevin responds. I'm happy to see that they are expanding their lineup, which should mean that the company isn't going anywhere for the foreseeable future.

322
Equipment and Software / Re: Effectiveness of EvaDry 500
« on: October 25, 2015, 12:35:59 PM »
How cold are you pouring your beer if you get ice build up?

Cold enough that I don't get foaming in the remote tap box, never measured it. A finicky system, mine is. If I had to guess the 32F at the bottom corner of the freezer equates ti 36-38F beer out of the taps - but that's just a SWAG.

323
Equipment and Software / Re: Effectiveness of EvaDry 500
« on: October 25, 2015, 12:11:51 PM »
I have two of the Evadry units. They aren't that effective for me.

I just keep the freezer cold enough to freeze the condensation and then brake it out when it gets too big. Speaking of... it's about time for that and a swiffer wet cloth wipe down.

324
All Things Food / Re: Growing food - The Garden Thread
« on: October 24, 2015, 06:14:53 AM »
The tale I was always told is that dry conditions produce hotter peppers.  I have no idea if that is true or not.  It seems like it would make a little sense as more water and growth might cause the Cappacin (SP?) to be less concentrated but I have no science to back that up. 

I'm just ready for the work day to end so I can go get a beer.

Paul
Anecdotal evidence to the contrary: it rained so much here in April - June that we had 30' rivers running through the backyard and garden. I didn't have to buy a timer for the drip irrigation until July.

I've read that same thing, it just didn't hold up.

I'm going with "it's a crap shoot". :)

325
All Things Food / Re: Growing food - The Garden Thread
« on: October 23, 2015, 07:06:21 AM »
I love Jim posts. :)

I too am curious about what affects heat levels. Normally I can eat a poblano, no problem. The ones I grew this year (Tiburon) were incendiary for me. Probably about as hot as the Serranos we grew. Great in Kenji's black bean burgers, not good for me on kabobs. I'll probably grow less of those next year (had 5 trees this year).

326
General Homebrew Discussion / Re: I'm Ba-ack!
« on: October 22, 2015, 06:26:11 AM »
These two pretty much sum it up:

We have stir plates and erlynmeyer flasks full of star san to sell you. we're also doing 30 minute boils and fermenting at whatever temperature we feel like.
and oh yea we're picking up a.case of bud light and hunting at Jim's house and hanging the trophy antlers at Keith's new brewery.

Hahaha. I love this place.

Welcome back Frank!

327
General Homebrew Discussion / Re: Quick & Easy Kegging Hacks | DIY
« on: October 22, 2015, 05:56:27 AM »
Here's my hack: Myles is my keg whisperer.  8)

I'm kidding, obvi, but the recirculating keg cleaners (whether DIY or the pre-made ones) are a must. Same with a line cleaner. We can't use the recirculating line cleaner since our taps are so far away from the kegs, but we do pump BLC or Penetrate through the lines as soon as a keg kicks.

Another great tool is a long handled toilet brush. If you don't have skinny arms - like myself - it helps get a scrubby down to the bottom of the keg.

Something I wish I would have done when I set up the draft system was only use MFL fittings and not barbed fittings. We mainly use ball locks but have guest taps from time to time, some of which are pin locks. I've since replaced the barbs with MFLs, but it would have been nice to have the forethought.

328
All Things Food / Re: Growing food - The Garden Thread
« on: October 21, 2015, 10:02:20 AM »
Well, pepper season is drawing to a close here. Just trimmed up the last producing plants to get them to ripen what is on them.

Our harvest so far:


I've probably gotten my $2 worth out of this plant, just by taunting my friends. The ghost pepper:


Myles' preparing some death sauce:


I helped make the green ones, but I can't be near the two on the right. Fermented one is poblanos (no seeds/pith) and mild-jallys. Next green one is poblanos, real jallys, and serranos. Red one is red jallys, red sorranos, and a few habenaros. Orange one is habenaros and 3 ghost peppers.


Next year I'm going to grow some "mild hots", or versions of super hots that have only the flavor and a very mild heat. I found a mild habenaro "NuMex Sauve Orange" and a few peppers from Trinidad that supposedly aren't hot. I'm looking at Shis***os as well. Maybe next year I can get in on this hot sauce fun.  :D

329
However, anyone who has read the seminal brewing publication1 by Wahl and Henius from the period knows that beechwood chips were used for the opposite reason.  The use of chip casks was a standard practice back in the nineteenth century because beechwood chips helped to clarify the beer more rapidly.  The chips were added after the maturation and krausening steps.

Budweiser themselves tell you this on the AB tour in St. Louis.

330
Beer Recipes / Re: Chasing the perfect Munich Helles
« on: October 12, 2015, 11:25:51 AM »
I'm just here to subscribe and listen to all of your ideas.  8) I think spring will be my next foray into Helles, but I'm still on this dang German Pilsner kick.  :)

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