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Messages - goschman

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751
Yeast and Fermentation / Re: less fermentable wort issue?
« on: October 13, 2016, 04:10:13 PM »
Thanks for your help.

So just to be clear, there is nothing to: "mashes with high diastatic power (Pilsner, Pale) will produce more fermentable worts since they contain a lager amount of beta-amylase which can produce more maltose compared to mashes with lower diastatic power (Munich or large amounts of unmalted grains) assuming the same saccrification rest temperature."

That's a huge generalization.  It depends on the particular Munich you use.  I mainly use Great Western 10L or Best 10L Munich and I've had no issues with either.

Got ya. Thanks!

752
Yeast and Fermentation / Re: less fermentable wort issue?
« on: October 13, 2016, 04:06:08 PM »
Just a couple more questions.

Looks like my AA is about 64% right now. For those dunkel brewers that use a majority of Munich malt, do you experience less attenuation than normal? Should I have used a couple of pounds of pilsner malt? Would a multi step mash help?

Any recommendations on a good book that explains how different mashing concepts, different base malts, mash temps, etc affect wort fermentability and such?

This is a topic that I obviously have not researched much as I use a lot of pilsner malt and never experience this problem to this extent. I will probably add a bit of brown sugar to boost the ABV a bit more to my liking...

Nope.  My all Munich beers attenuate just like any other.

Thanks for your help.

So just to be clear, there is nothing to: "mashes with high diastatic power (Pilsner, Pale) will produce more fermentable worts since they contain a lager amount of beta-amylase which can produce more maltose compared to mashes with lower diastatic power (Munich or large amounts of unmalted grains) assuming the same saccrification rest temperature."

753
Yeast and Fermentation / Re: less fermentable wort issue?
« on: October 13, 2016, 01:12:53 PM »
Just a couple more questions.

Looks like my AA is about 64% right now. For those dunkel brewers that use a majority of Munich malt, do you experience less attenuation than normal? Should I have used a couple of pounds of pilsner malt? Would a multi step mash help?

Any recommendations on a good book that explains how different mashing concepts, different base malts, mash temps, etc affect wort fermentability and such?

This is a topic that I obviously have not researched much as I use a lot of pilsner malt and never experience this problem to this extent. I will probably add a bit of brown sugar to boost the ABV a bit more to my liking...

754
Yeast and Fermentation / Re: less fermentable wort issue?
« on: October 12, 2016, 07:52:16 PM »
Infection? Have you tasted a sample?

Sent from my SM-S820L using Tapatalk

It was a bit tangy but I believe that was due to a lot of yeast in suspension. That taste has worried me before.

755
Yeast and Fermentation / Re: less fermentable wort issue?
« on: October 12, 2016, 07:51:27 PM »
Munich II (I'm assuming 9L Munich is Munich II) is capable of self-converting but tends to result in a dextrinous wort if it is the only base malt due to low enzymatic activity.  Have you brewed this recipe before?

That would probably explain it and is something I didn't even consider when designing the recipe. I just wanted something very malty...
"mashes with high diastatic power (Pilsner, Pale) will produce more fermentable worts since they contain a lager amount of beta-amylase which can produce more maltose compared to mashes with lower diastatic power (Munich or large amounts of unmalted grains) assuming the same saccrification rest temperature."

Yes schill designates their 9L as Munich Dark I believe. The first version of this recipe used Munich Light (6L) and I believe my results were worse however that one did not include molasses. I also remember something about a possible yeast issue from repitching a dry yeast slurry which apparently is not recommended. I will have to go back and take a look at the batch.

756
Yeast and Fermentation / less fermentable wort issue?
« on: October 12, 2016, 06:21:34 PM »
Any reason why this recipe would create a less fermentable wort? Kind of a dumb question but I am kind of stumped. After 10 days my gravity is at 1.019 which is significantly higher than any beers I have fermented with K97. All signals pointed to a healthy fermentation. I roused the yeast yesterday and warmed up the fermenter which seems to have had little effect but I have not take another reading.

81.7% munich 9L
9.1% flaked oats
4.6% carafa special I
4.6% light unsulphured molasses

mashed @ 153F for 60 min

73.5% brewhouse efficiency

1.053

pitched one packet of K97

I have not conducted a fast ferment test yet...

757
Seems contradictory to my experience. Especially the kolsch yeasts

758
Note that I was not saying it was great, just that if the poster liked it, then great.  To each his own, but as an ale attempting to be like a Maibock, it is often cited.  I haven't had a Rogue beer in a long time, so I couldn't compare it from memory.

IMO, it's not even a good version of an ale pretending to be a maibock.  Now, if you like the beer, that's great...but like it what it is, not what it's not.

I agree with that, for sure.  Just like some beers just don't fit a recognized style, but are enjoyed by some beer drinkers regardless.  I make a cross between a mild and a bitter that I don't enter in contests, but I and many others really enjoy.  It just doesn't fit either style....

That's about half of my beers

759
Kegging and Bottling / Re: Blichman beer gun or Last Straw
« on: October 12, 2016, 12:49:41 AM »
My rubber tip started falling off regularly, until I heard somewhere that super glue does the trick in keeping it in place. It works.

I think I glued my on as well but don't bottle often very often so I can't remember. My results are less than desirable when bottling which is obviously user error...

760
Ingredients / Re: Thomas Faucett Golden Promise specs
« on: October 12, 2016, 12:46:38 AM »
Wasn't it rahr two row that worked better with bru'n water at 5L

761
Note that I was not saying it was great, just that if the poster liked it, then great.  To each his own, but as an ale attempting to be like a Maibock, it is often cited.  I haven't had a Rogue beer in a long time, so I couldn't compare it from memory.

I understood what you were getting at. They refer to is as a Maibock inspired beer and use their pacman ale yeast.

762
Kegging and Bottling / Re: Blichman beer gun or Last Straw
« on: October 11, 2016, 09:46:17 PM »
I have a Blichmann. My main complaint is the little rubber piece on the end is not secure and has fallen off into bottles many times.

After watching the last straw video, I would purchase one of those over the Blichmann.

763
If you like Dead Guy Ale, that is great - it approaches the style from an ale perspective, of course.  As to stylistic comparisons for it, the Maibocks from Capital Brewing out of Middleton Wisconsin, Smuttynose and Summit and Schell's Maifest are lagers that pretty well exemplify the style.  You might find one of them out there in a craft beer store or seller.  They tend to hold up reasonably well at least until the early fall - or so has been my experience.  Smuttynose Maibock is the biggest abv of those named.

I will have to try dead guy again soon although it is considerably overpriced in my opinion. I don't believe I can get any of the other beers. Thanks for the help though
No Rogue beer is worth what they charge. I don't get it. They charge astronomical prices compared to anyone else, it's always seemed...

I agree fully. Luckily I don't care for their beer so I don't have to decide on whether to spend the extra couple of dollars or not.

764
If you like Dead Guy Ale, that is great - it approaches the style from an ale perspective, of course.  As to stylistic comparisons for it, the Maibocks from Capital Brewing out of Middleton Wisconsin, Smuttynose and Summit and Schell's Maifest are lagers that pretty well exemplify the style.  You might find one of them out there in a craft beer store or seller.  They tend to hold up reasonably well at least until the early fall - or so has been my experience.  Smuttynose Maibock is the biggest abv of those named.

Dead Guy is to maibock what dog biscuits are to pizza.

So pretty similar?  ;)

765
If you like Dead Guy Ale, that is great - it approaches the style from an ale perspective, of course.  As to stylistic comparisons for it, the Maibocks from Capital Brewing out of Middleton Wisconsin, Smuttynose and Summit and Schell's Maifest are lagers that pretty well exemplify the style.  You might find one of them out there in a craft beer store or seller.  They tend to hold up reasonably well at least until the early fall - or so has been my experience.  Smuttynose Maibock is the biggest abv of those named.

I will have to try dead guy again soon although it is considerably overpriced in my opinion. I don't believe I can get any of the other beers. Thanks for the help though

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