« on: August 15, 2014, 07:14:50 AM »
Every time I see this product I can't help but wonder "why not just use a bucket?"
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Mashing higher won't really give you more sweetness, just more body. At 49 IBU you won't have to worry about it being too sweet. Higher IBU's to make it 'American' will also hide some of the lactose sweetness.Making the coffee is different. I'd think you'd get a coffee pot on the Warner plate flavor from that.
I would also might mash higher.
My thought on masing that low is that I will already have a ton of sweetness from the lactose.
But all that is just options - I'm sure the recipe will make tasty beer as is.
Of course there are always exceptions to the rule. But ive found that if you look at a hipster's high school yearbook, you'll often see that he was an Emo, with a skateboard and listening to the Misfits on his walkman. He grew up to be a hipster driving an 86 volvo and hanging out at the farmer's market selling cambucha
Served a near 100% lacto BW at the last homebrew meeting without syrup. Too sour for some, not too sour for others. I would monitor the lacto ferment for the Flemish Red so it doesn't go off the charts.
+2 - Bob's Red Mill Instant Rolled Oats for meAccording to how to brew, flaked oats are the same thing as instant oatmeal oats.
+1. I've used Quaker in oatmeal stout many times.
Thanks everybody. Never had any issues reusing a yeast cake, but always done styles that are very forgiving when it comes to off-flavors. Looking for a nice clean lager flavor on this one.
Since oxygen is more soluble at lower temperatures, I'm sure there's some hypothetical, miniscule increase in risk at colder temperatures. I think in reality that the difference is likely so small that you would have no need for concern. Proper technique (i.e., minimizing aeration, CO2 flushing if possible, etc) will have much more impact on the final product.Actually, less attenuative strains like 1968 often (not always) drop clearer quicker than more attenuative, powdery ones that stay in solution until they finally finish their job and settle out. IMO the very easiest way to avoid yeast absorbing more of your hop character is to remove as much of the yeast from your beer as possible before dry hopping. As in : 1/ Leaving the beer in primary for say 2 - 3 weeks, rack to secondary or keg and dry hop , or
2/ After fermentation is verified done, cold crash the yeast ~ 32F for a few days, then rack to secondary or keg and dry hop.
Either way, you've effectively separated your beer from a lot of yeast. I've done this with 1056, not a terribly flocculent strain, many,many times.
I'll be dry hopping this beer in a few days and I had a question about my racking to secondary. Does it matter if you rack at low temps as opposed to fermentation temps? Are you more likely to suffer oxydation when the beer is cold vs ferm temp? or is it a matter of indifference.
The Calendar has begun... needs more beers though. Thanks for the inspiration so far.I will try and remember to share the rough draft. Still dont know what to brew in early sept to have for fall/ early winter though... I can keg for fast drinking if needed. anybody?
I'm kinda worried about the description saying Belgian styles and IIPA. Does that mean Belgian beers with a "Belgian profile" or IIPA that tastes Belgian? They seem to be more concerned with alcohol tolerance than anything else.My thought exactly. I also thought maybe it is something similar to the Rochefort strain which is lower on esters and phenols compared to other Belgian strains.
Rochefort? As in WY1762? Never struck me as being particularly low on esters.
+1 to all of the above. Hotter = faster = more unfermentable sugars = greater body.
You can safely pick one favorite mash time and temperature and use it for 90% of your beers. I mash 90% of mine at 148-150 F for 45 minutes. Occasionally I'll mash a little longer if I want it super dry. Otherwise, that's what I like. You might prefer 155 F.
In any case, I will always argue that 45 minutes is good enough. Or even 40. No need to mash any longer than that unless you want the beer super dry.
Yeah I saw it. Thanks. I am just confused. Do most malts behave in that way? I guess I will have to go back and read the thread in more detail.
A little warning: If you're not a New England homer, you won't be able to stand listening to a Red Sox broadcast.
I find that to be true of most team's announcers who are not your own. Although, I grew up in Chicagoland, I could never stand listening to Hawk Harrelson. My grandfather was a huge White Sox fan, so I listened to a lot of his games. Just couldn't ever become a fan.
However, there are some great ones who are always a treat. Unfortunately a lot of them are passing away. I listen to Vin Scully as often as possible these days.
Thanks for this post and your tasting notes Eric. I had Oro de Calabaza once about 5 or so years ago, not having any idea what I was gettting, or that sour beers even existed. I immediately hated it, but now I do enjoy some sour beers. I will have to give this a try again sometime soon.