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Messages - Pi

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196
Ingredients / Re: 100% Wheat Malt
« on: July 23, 2012, 01:32:11 PM »
The more I learn, the dumber I feel. Thanks you guys!

197
Equipment and Software / Re: Stir plate wont mix a 5l. flask
« on: July 23, 2012, 01:20:18 PM »
I just got a stirstarter and this thing ROCKS. I can get a nice vortex using a 1" bar, but the larger bar wont work very well.
+1 to stirstarters.com

198
Ingredients / Re: 100% Wheat Malt
« on: July 23, 2012, 12:57:56 PM »
Thought I'd chime in and say that I have tried 100% wheat, and its one of my best drinkers. I used 100% red wheat, and Kellerweiss that I cultured from the bottle. I do BIAB so I didn't need the rice hulls. The taste is a little different than with a portion of barley (at least in mine) in the sense that the beer is much richer. I'm not sure why, but process wise I seem to get slightly less (from normal 75% down to 70%) efficiency with this brew. But, I don't know if that is common with large wheat bills or just my own quirk. I really love the rich taste of the beer though. Definitely try it if you like.
I thought there was not enough enzymes in wheat to get conversion. which is why you add some barley, a handful of 6-row even, not so much for flavor but for diastatic power. did it attenuate well? What was your OG-FG/ABV?

199
All Grain Brewing / Re: Decocting a Pils
« on: July 23, 2012, 12:31:10 PM »
I cover decoctions on pp. 37-43, including several popular mash schedules on pp. 41-42.  I normally do a hochkurz decoction for my pilsners.
What book is he referring to?
How important is the sacc. rest in the decoction? I thought the grain bill of a pils had enough enzymes so why not go straight to boiling?

200
All Grain Brewing / Re: Does it matter?
« on: July 23, 2012, 12:10:10 PM »
I was wondering if you are adding grain to hot water (or hot water to grain) will the all that hot water initially coming in contact with a small amount of grain be denatured? or is the amount trivial?

201
Ingredients / Re: Special B in a Rauchbier?
« on: July 19, 2012, 12:03:08 PM »
Dont get too crazy with the smoked malt as it can be pretty strong like 7-10%. The Spec. B will add a sweet smokiness to the finish as well but might not be approptiate for style. probably a 2 step mash as you'll want to get good conversion on this one.

202
Ingredients / Re: Carawheat malt
« on: July 19, 2012, 11:51:28 AM »
I am doing a little experimenting using fruit extracts in a wheat right now. I fermented on the high side (~72* for wyeast 3638) which will favor the fruity ester production.  after fermentation I added a pound of lactose to the 12 gallon batch . The lactose doesnt have any fermentables and it is my intention to give it a little more sweetness without adding malt flavor. after about a day or two at 35, I'll add my extract and FC.

203
Ingredients / determining alcohol potential using Promash
« on: July 19, 2012, 11:39:50 AM »
When I add Lactose or milk sugar to a recipe Promash seems to think the Extract points is going to raise my %ABV. Am I missing something? Is there somewhere in the defaults or ingredients database to determine or distinguish what the fermentable vs. non fermentables are in a given extract sugar or grain?

204
Another method is to wrap wet towel around the carboy and hit it with a fan. Or wait a couple months and brew when it's cooler.

205
Yeast and Fermentation / Re: Cold crashing a weissbier
« on: July 17, 2012, 01:07:27 PM »
OK another question:
I mixed a pound of lactose with 2l. water and was going to add to my 12 gallons of beer. is oxygen a concern?

206
Ingredients / Re: Rosemary Dry hopping
« on: July 17, 2012, 01:04:15 PM »
Charlie P's Delerium Oat Rosemary IPA. Zymurgy Jan/Feb 2012. I was walking around our herb garden with a homebrew last month and pinched off some rosemary and waved it around while tasting my pale ale. Seemed interesting, then i found this recipe and decided to give it a try. I'll let you know haw it turns out.
Well after dry hopping for about a week (after fermentation) I kegged. It is wonderful! The oatmeal gave it plenty of body and maltiness, while the hops seem to dominate. the Rosemary is there in the aroma and lingers through the finish but isnt all in your face. I cant wait to taste this after I carb. I bet this beer will pair well with grilled chicken Yum!

207
I am planning on Brewing every other Saturday while my girlfriend is at work... I was also wondering if anyone else does something similar?
Wish i could get my (wife) to work Saturdays.
+1what Euge says about secondary. Consider repitching your yeast cake. Get a spray bottle and fill with grain alcohol or no-foam star san and sanitize the neck of your carboy before repitching. Wyeast 1056 or white Lab's WLP001 will tolorate multiple repitchings before it starts to mutate, provided you remain vigil with clenliness.

208
Yeast and Fermentation / Re: Is Mr. Malty dependable?
« on: July 17, 2012, 12:34:55 PM »
My understanding is that MrMalty is very reliable. IMO it is better to overpitch a little than underpitch, particularly in a lager type beer.
+1
When i do a starter (which is all the time) I make up a gallon of wort and pitch only 1 pack or vial. if your vessel isnt that big, you can do 2l. on the stir plate, and when thats at high kreusen pitch that onto the remaining 1 gallon. When that's done let it settle out and pitchonly the cake (~200ml.). The 3.8l. you throw away doesnt belong in your beer; that's just starter refuse IMO.

209
Yeast and Fermentation / Re: Cold crashing a weissbier
« on: July 17, 2012, 12:15:31 PM »
Actually it's not a Weissbier- more like a fruit beer. And after reading your responses I think i will add the lactose first (thanks Euge-makes sense what you said) then get the beer down in the upper 30s long enough to force carb for a few days. Then add my extracts and bottle. My intention is to produce a slightly sweeter version of a Blueberry wheat I did last year. Problem with the last one is the blueberry flavor was gone rather quickly. and that's after double dosing with extract. Peaches N Cream Hefe is where i got the lactose idea.

210
All Grain Brewing / Re: Brewing my first all grain batch. Hefeweizen
« on: July 17, 2012, 11:59:29 AM »
Yeah, what he said. I should've been more clear ;). I like to fly sparge but that's just how my (RIMS) is set up. Since you are doing a Wheat, and assuming this is your first all grain, I would probably suggest a batch sparge for the simple reason of having fewer balls in the air. Your efficiency will be slightly less, but that is easily remedied by adding a little more grain in your recipe, and/or having some DME on hand to throw in the kettle at the end of the sparge to adjust your SG. What's important is you have fun and take lots of notes (which can be fun trying to decipher later after a few HBs). Once you go all grain you'll never go back.

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