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Messages - garc_mall

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All Things Food / Re: What's For Dinner?
« on: April 24, 2012, 06:54:30 PM »

Nothing too special, slow braised chuck steak in soy sauce, balsamic vinegar, and some herbs. Threw the veggies in after a couple hours. Roasted the potatoes in a mixture of olive oil, balsamic vinegar, mustard, basil and thyme. Having it with "A Dark Night in Munich" a munich dunkel which won in the SA Longshot competition.

All Grain Brewing / Re: No head!?!?
« on: April 24, 2012, 09:12:08 AM »
I used to use two lab grade thermometers that gave very close readings. One was NIST certified (with serial number), the other was NIST traceable. I suspected something was wrong, so I used water baths to determine how far off. Boiling was off 12 and 10 deg F high respectively, ice water bath (correctly done) was 4-5 high on both. talked myself into getting a Thermapen and confirmed they were both 7 deg low at a 150 mash temperature. Those things were all over the place. The Thermapen also confirmed my Ranco probes and ice bath numbers.

That means you were roughly between 130-134 for the 30 minute beta rest. That's in protein degradation temperatures, and I would guess that is what really wiped out your head.

This is what got me excited. Pushing it to all malt will make a good difference all by itself. I would imagine they will tweak the directions too.

However, American customers would notice some subtle changes aimed at improving the quality of the beer.

"We will replace the current malt extracts with a superior quality all-malt concentrate produced at Coopers with a yeast specifically designed for their size kit," he said.

"This will remove the need for a sugar adjunct and will significantly improve the quality of beer that is produced."

All Grain Brewing / Re: No head!?!?
« on: April 23, 2012, 10:50:16 AM »
+1 to pretty much everything in here.

I like to add 4oz of wheat to every beer, and I have noticed that I get better head retention.

If your thermometer read 216 and your wort didn't seem to be boiling, I would attempt to calibrate your thermometer, or get a new one.

Yeast and Fermentation / Re: Zero Headspace in Carboy
« on: April 23, 2012, 10:29:22 AM »
OK, panic setting in.  Do you think I racked off too much yeast if I sucked it up from the bottom?  I thought it looked like they were in suspension but my gallon jug seems to be fermenting.  I think I'll decant and put back the trub.....

Once you pitched, and the yeast started multiplying, the yeast are everywhere. When you pulled the trub and beer from the bottom, you most definitely got yeast in there, hence the fermentation. There should be no issues, and your beer in the carboy should be fermenting as well on its own. I would let it ferment itself out, and then decant it back into the beer when you rack to secondary or a keg. It should be clean as long as you used good sanitation.

I plan to decant off the wort and use as my next starter.

Hadn't you already pitched the yeast?

When I read this first, I thought you were planning on using that as a starter of whatever yeast you originally used. But if you weren't, you aren't going to be able to use that for a starter, because as Sean said, its going to ferment because you already pitched the yeast.

All Grain Brewing / Re: Question About Batch Sparging
« on: April 22, 2012, 04:26:33 PM »
You basically did a no-sparge.  It won't cause any issues other than the efficiency might have been a little lower than if you'd batch sparged.  Either way works fine but your efficiency will be somewhat higher with batch sparging than no sparging.  With batch sparging (or fly sparging) you're rinsing more sugars out of the grains.

Especially for Session ales, I have found that no-sparging gives a better malt flavor than sparging. I think Gordon Strong makes this point in brewing better beer as well. When I make my next Mild (for NHC) I intend on doing a no sparge in order to give the beer as much body as possible.

Beer Recipes / Re: Two Brothers Atom Smasher clone ideas?
« on: April 20, 2012, 02:51:13 PM »
So, I agree with pretty much everything said here, but I am going to add my own 2 cents.

1. For sure talk to the brewers about that recipe. If they can't give you a full recipe, I bet they can give you an idea of what malts and hops they use. You can look at some other marzen or oktoberfest beer recipes, and that will give you an idea of the malt and hop percentages and timing.

2. This beer is going to take a while. If you want to have this ready in late fall, you probably want to brew it here pretty soon. I would guess that you are looking at about 3-4 months if you do it right.

3. You might be able to fake it. If you use WY1007, you could probably ferment closer to 60. You still will want to give it some lagering time.

4. As Morticai said, Oak chips soaked in whatever bourbon they used will get you pretty close. Remember that oak cubes have a huge amount more surface area than a bourbon barrel, so start tasting it pretty quickly after you rack it onto the cubes so you can get it off before you get too much oaky-bourbony flavor.

Equipment and Software / Re: My letter to SWMBO
« on: April 20, 2012, 02:33:45 PM »
Thanks all :)  We're having a night out in our old neighborhood, two new breweries have opened in Ballard since we left.

Completely off-topic, but are you coming out to brew tomorrow? I would love to hear reviews of those 2 breweries. (Hillard's and Reuben's, right?)

Happy Anniversary!

And on topic, My wife loves the fact that I brew and drinks almost as much beer as I do, but she hates the mess I make when I brew in the house, so I have moved outside. She pretty much approves of any homebrew-related purchases I make, especially if it increases my speed or reduces my mess. Oh, and for our 2nd anniversary, my wife and I are attending the beer and food pairing dinner at Pike. That was her idea when I was talking about pre-NHC events.

I won't be brewing on my personal system, but my homebrew club is going to one of our local breweries and doing a combined brew of an Imperial Rye IPA, called Slow Rye'd.

I have to bottle my mild this week as well...

Happy Birthday Drew!

The Pub / Re: A letter to my wife during the NHL playoffs
« on: April 18, 2012, 05:11:43 PM »
Crosby says Penguins don't regret Game 3 fireworks.  Sounds like game 4 could be a bang up affair.  :)

If you can't beat them, beat them!   8)

with 3 penalties inside of a minute?!?

General Homebrew Discussion / Re: Any suggestion on scales?
« on: April 18, 2012, 04:46:42 PM »
I have this escali, so far its been great.

I have the same model, no problems here either

Ingredients / Fixing a bitter scottish ale
« on: April 17, 2012, 03:17:40 PM »
So, I brewed a scotch ale the weekend before last, and had a bit of issues with efficiency, so I ended up at about 1.068, rather than 1.075. I used Skotrat's Traquair house ale clone recipe, but subbed EKG for hops.

I pulled a sample today to test my gravity, and it dropped all the way to 1.013. I tasted the sample, and while it is reasonably tasty, its overly bitter, and doesn't have that caramelly sweetness I expect out of a scotch ale.

I was reading Radical brewing, and I thought that maybe to give this a bit more body and flavor, I could take about a pound of light dme, and a half pound of sugar and cook it down until it caramelizes and gets a bit darker. I would hope to add some more maillard products and unfermentable sugars to add some more of that flavor. Any thoughts?

Events / NHC Beers
« on: April 17, 2012, 01:04:45 PM »
So, I was reading in the single malt beer thread about people making beers for NHC, and I thought, "We should have a thread where people can say what kind of beer they are making"

I am considering doing a Mocha Mild with about 1quart of cold-brewed coffee, and Cacao nibs. I am not sold on it, but I do need to get brewing here pretty soon.

Also, the homebrew club I am in is going to 12 bar brews on Saturday to brew an Imperial Rye IPA called Slow Rye'd. It will be on tap on pro-night.

All Grain Brewing / Re: Recipe critique - Hoppy Cream Ale
« on: April 17, 2012, 11:30:21 AM »
For a touch of esters, I like WY1272 or 1332, I find them to accentuate the sweetness of the malt a bit as well, which will make it seem a little less bitter. 1272 is my favorite for brown porters and other malt forward ales. 1968 works pretty well as well, and it also leaves some sweetness.

I think Columbus would make a decent match with ultra. You could also go with Mount Hood, Liberty or US/German Hallertau.

All Grain Brewing / Re: Recipe critique - Hoppy Cream Ale
« on: April 17, 2012, 08:25:23 AM »
If I wanted to make a hoppy beer without the added bitterness, I would go with 3oz, split 1 each at 30, 15, and flameout. Looking at my hop addition calculator, I get 24 IBU.

Thats how I do the flavoring for my APA and AAA, and I get a nice hoppy flavor. On those, I also add an oz at 60 for bitterness, and dry-hop for 7 days.

Also, I agree with gmac, 2565 takes forever to clear. I would recommend 1007 or 1056 for a clean beer like this. Ferment it on the cool side, 55-60 or so.

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