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Messages - natebriscoe

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16
Kegging and Bottling / Re: Fizz drops
« on: January 17, 2014, 10:50:36 AM »
Saw just last night that northern brewer has some new carbonation pills.

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17
Ingredients / Re: Malts that add body to beer
« on: January 17, 2014, 09:38:29 AM »
My FG for the last 2 brews were 1.010 and 1.012.

pretty consistent with what i'd expect an all basemalt FG.

If you want to stick with all MO, try 158df mash temp as Kyle suggested above. I'd expect a little less attenuation.  If you are fly sparging, are you raising to mashout before sparging?  Just checking as if not, the extra 45-60min at mash temps could make your wort more fermentable.

If you want to use some crystal, which I personally would prefer for some flavor complexity, I would actually start at 7% of a medium (15-45L) crystal, and keep your mid range mash temp.  Then if its too much, rachet down to 5% next time or up to 10% if you still want more.

I batch sparge, so I don't raise up to mash-out temps.  I'm going to try the middle of the road approach with the Crystal and then go from there.  Of course, now that will be later this summer before I get an opportunity to brew again.  I'm in the Navy and I'll be going away for a bit and visiting a hotter climate.  Thanks for all the help and suggestions!
I guess it depends if you want the Carmel malt character/sweetness in your beer (excluding carapils which don't add much flavor). The ester profile has a lot to do with the body as well, so pitching rates, fermentation temp and yeast strain can make a big difference on the body.  Take care in that hotter climate.

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18
Ingredients / Re: Malts that add body to beer
« on: January 17, 2014, 09:13:10 AM »
+1 for just upping the mash temp. I find when batch sparging you need to go higher with the mash temp than you would think. What kind of fg are you getting?

That's a very interesting observation.  What do you attribute that to?  I certainly don't mash any higher because of batch sparging.  AAMOF, my mash temps have been trending downwards.  What is it about batch sparging that makes a higher mash temp necessary?
I attribute it to temp loss in a cooler, the amount of time lautered wort stays at mash temp, the inability to do a thorough mashout. This is all compared to my rims system and beersmith (and I already know how you feel about brewing calculator estimations). But by upping about 2deg when batch sparging I hit my numbers the same both ways.
From what you're saying, you'd need to raise mash temp a little when fly sparging with a cooler. What you're saying makes sense, but it's not batch vs fly sparging. You're really comparing RIMS vs infusion mash. Right?
I suppose so.  I haven't fly sparged with the cooler in years. So for an infusion mash with out the ability to heat as the runnings go in the boil kettle I would up 2 degrees to start with, to match software estimations and my rims setup.

19
Commercial Beer Reviews / Re: Classic American Pilsner
« on: January 15, 2014, 02:47:17 PM »
Amanda, I'd be in the same quandary if I hadn't tasted Jeff Renner's and a couple other versions influenced by him.  Maybe try Cluster and see if you get better comments.

Denny, that'd be like suggesting that you should use a bit of Fuggles in your wort.  ;D  Cluster is naaasty (read in Cleveland's voice) in my world.

Continuing on the good discussion though, anyone care to post Renner's CAP recipe?
Amanda I just happen to be bringing a fresh CAP to the meeting Friday, will be interesting to see if a Cap can be "good" without some cluster harshness.

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20
Ingredients / Re: Malts that add body to beer
« on: January 13, 2014, 03:09:15 PM »
The Op's fg could shed some light on what's really going on for him.

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21
Ingredients / Re: Malts that add body to beer
« on: January 13, 2014, 03:00:37 PM »
+1 for just upping the mash temp. I find when batch sparging you need to go higher with the mash temp than you would think. What kind of fg are you getting?

That's a very interesting observation.  What do you attribute that to?  I certainly don't mash any higher because of batch sparging.  AAMOF, my mash temps have been trending downwards.  What is it about batch sparging that makes a higher mash temp necessary?
I attribute it to temp loss in a cooler, the amount of time lautered wort stays at mash temp, the inability to do a thorough mashout. This is all compared to my rims system and beersmith (and I already know how you feel about brewing calculator estimations). But by upping about 2deg when batch sparging I hit my numbers the same both ways.

22
Ingredients / Re: Malts that add body to beer
« on: January 13, 2014, 10:45:44 AM »
I'm not denny, but what was the crystal/cara in the first run of the recipe you made, assuming there was at least some?

might actually help us if you posted all the recipe specifics, at least the grain bill, yeast and mash temp.

10% is a pretty good weight for a crystal/cara malt to get you a medium to full body, if using a moderate mash temp (150-155df).  but we'll know more once you let us in on where you're at currently.

I had no crystal or cara-anything in the original recipe.  It had a 100% base of Marris Otter (10 or 11 lbs, I think).  I used plain old WLP001 yeast and I mashed at 154F for about 60 to 75 minutes IIRC.  I also batch sparge with equal amounts of water.  I forget the exact amounts and times (recipe is in BeerSmith on my computer at home) but I used Columbus for bittering (FWH addition) and then amarillo for flavor.
+1 for just upping the mash temp. I find when batch sparging you need to go higher with the mash temp than you would think. What kind of fg are you getting?

23
Ingredients / Re: Centennial Fruit loop beers
« on: December 07, 2013, 05:53:36 PM »
Meant to ask before - did you dry hop with the Centennial ?
  yes cascade and centennial

24
Ingredients / Re: Centennial Fruit loop beers
« on: December 07, 2013, 03:50:08 PM »
I've got nothing.  Everything I can think of seems fine.

Have you asked a second opinion?
not yet, but have done side by side with the commercial examples that don't have this character.
Maybe Amanda can figure it out when she tastes it.  Let us know, I'm curious if you can track it down.
well I am going to say it due to hops interacting with yeast (best guess). With some age (loss of some dry hops) it went away.

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25
All Grain Brewing / Re: Single malt and high mash temp
« on: December 07, 2013, 03:41:41 PM »
Interesting, what maltsters did your grains come from?

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Rahr 2 row pale, Briess organic 2 row C60.
hmm, those are pretty neutral us malts. I use canada and Simpsons and get nothing but Carmel sweetness.

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26
All Grain Brewing / Re: Single malt and high mash temp
« on: December 07, 2013, 12:12:58 PM »
I have made several versions using standard 2 row and thier similar, just did one with pale ale malt (just getting ready to dry hop) and it is a lot closer. Also feel the toastyness helps dry out the finish a lot. not saying thats how SN does it, but at the homebrew scale I find it to be a lot closer.

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Tried mine again yesterday after posting and there's a definite toastiness to it.  I'll have to get some more Celebration to compare.
Interesting, what maltsters did your grains come from?

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27
All Grain Brewing / Re: Single malt and high mash temp
« on: December 06, 2013, 02:50:10 PM »
So I figered out a better recipe for celebration ale for the homebrew scale than the one given from SN.

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How can it be better?  FWIW, I kegged my latest version yesterday.  Started at 1.064, finished at 1.012.
Denny, I would be interested to know if you get much of a toast flavor using 2L 2 row?

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I can't really say about the toast flavor, but it tastes remarkably like Celebration.
I have made several versions using standard 2 row and thier similar, just did one with pale ale malt (just getting ready to dry hop) and it is a lot closer. Also feel the toastyness helps dry out the finish a lot. not saying thats how SN does it, but at the homebrew scale I find it to be a lot closer.

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28
All Grain Brewing / Re: Single malt and high mash temp
« on: December 06, 2013, 02:13:33 PM »
So I figered out a better recipe for celebration ale for the homebrew scale than the one given from SN.

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How can it be better?  FWIW, I kegged my latest version yesterday.  Started at 1.064, finished at 1.012.
Denny, I would be interested to know if you get much of a toast flavor using 2L 2 row?

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29
All Grain Brewing / Re: Single malt and high mash temp
« on: December 06, 2013, 01:26:25 PM »
So I figered out a better recipe for celebration ale for the homebrew scale than the one given from SN.

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How can it be better?  FWIW, I kegged my latest version yesterday.  Started at 1.064, finished at 1.012.
well I get no toasted malt character using 2L 2 row and 10 percent Crystal is to much on my system (way to sweet) your results may very.

30
All Grain Brewing / Re: Single malt and high mash temp
« on: December 06, 2013, 01:21:37 PM »
So I figered out a better recipe for celebration ale for the homebrew scale than the one given from SN.

Care to share?

FWIW Nate, the beer you brewed from the original recipe is quite good. I'm very happy that I have another bottle of it in the fridge waiting for me when I get home.
ok, now this is all on my direct fired rims system (it seems to make a difference on the amount of crystal malts) I find 95 percent us pale ale malt at 3L and 5 percent English c60 is a lot closer than 90/10 us 2 row / c60. Then adjust your mash temp to your system to hit 1.016. Mine is 154f.

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