Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - bboy9000

Pages: [1] 2 3 ... 37
1
General Homebrew Discussion / Re: I'm Back!
« on: December 07, 2016, 10:13:29 PM »
Awesome that you went straight for the big beer.  Welcome back to the obsession.

2
General Homebrew Discussion / Re: Pale Lager off flavors
« on: December 05, 2016, 10:18:35 PM »
Soaking the line in PBW overnight. I kind of remember cleaning the line on the first lager that had this flavor with no change. Keeping my fingers crossed.
Try using BLC (beverage line cleaner)

3
Extract/Partial Mash Brewing / Storage of Steeped grains
« on: December 05, 2016, 09:46:40 PM »
The shelf life probably wouldn't be long.  Assuming you steeped it under 160F you were below pasteurization temps to kill off bacteria. Even if it were boiled the shelf life depends on your sanitation and handling of everything that came in to contact with the wort post-boil.  I'd guess a week or so.  As a side note, I wouldn't put any crystal in a pilsner anyway.  maybe some flaked corn or something but that may lighten the flavor.  I would consider doing a mini-mash with some pale or pils malt though- just to freshen-up the flavor.

4
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: December 05, 2016, 09:14:36 PM »
Let's calm down a bit.  Remember, we are all brothers and sisters of the brewing community.  We don't need to be calling each other names. Claiming someone is ignorant is unfair, as in most scientific fields, one can find studies that confirm multiple hypotheses.  Things stated here are not always scientific laws, just the latest findings that may change either way with further research .  Also, much of the research regarding hot-side oxidation aren't readily available to homebrewers- and even then- the texts cost hundreds of dollars, so the claim of ignorance isn't necessary.  How can one ignore something that isn't readily available to make the person aware of it in the first place?  For me it is frustrating that sources on the effects of HSO-or other brewing science-isn't easily accessible.  That's the bad thing about science done by people  concerned about profit or industry and not public education.

As far as post fermentation oxidation,  I think pro and amateur brewers acknowledge that is real so we don't even need to argue about that. Most of us have experienced bad canning or a bottle that have been on the shelf for too long and that research is easily accessible.

Finally, what one considers the superior style is irrelevant as we all have our personal preferences. I used to love the west-coast IPA, got burned out and started drinking and appreciating a good helles.  Now after brewing a wedding IPA for my lovely wife and spending a nice honeymoon in SoCal, I can't get enough west-coast IPA.  As my Dad always says, "Opinions are like a$$holes.  Everybody has one and they all stink."  Just RDWHAHB and enjoy your helles or IPA or mild or whatever and enjoy the discussion.

EDIT:  Bryan, I wasn't trying to pick on you for claiming someone is ignorant. Anyone following these discussions knows you've taken your share of unnecessary flak.  I appreciate the perspective you have to offer as well as the perspectives of everyone on here.

5
Beer Recipes / Re: Which ale yeast for an english mild?
« on: December 05, 2016, 02:28:29 PM »
I love 1469 in all of my English ales.   I made a delicious mild with it. 

I would also try to use the English versions of the crystal malts if possible.  Not a must as the American ones work well too. 

6
Ingredients / Re: Cocoa nibs, loose or sack?
« on: December 05, 2016, 05:27:57 AM »
That vodka probably extracted some of the flavor so good move.

7
All Grain Brewing / Re: First Low Oxygen Brew
« on: December 04, 2016, 02:26:07 PM »
OTOH, my non LODO beers look like that.
That's what I was saying.  I do use SMB for chlorine/chloramine removal but not in the amounts needed for LODO.

8
Kegging and Bottling / Re: Bottle Spunding Trappist Ales
« on: December 04, 2016, 02:23:11 PM »
To me there is something about using the extract itself to do the work.
Reinheitsgebot?

9
Yeast and Fermentation / Favorite yeast strains
« on: December 04, 2016, 07:33:31 AM »
1056

1469

3522

10
Ingredients / Re: Cocoa nibs, loose or sack?
« on: December 04, 2016, 07:32:35 AM »
I threw them in a breakfast stout the one time I used them.  I used the expensive Dominican nibs and some cold-steeped coffee.  I just sprayed star San on them.  I actually regretted it.  The combo of pale chocolate malt, roasted barley and oats already gave the base beer a nice chocolate and coffee flavor.  I liked the base beer better.

11
All Grain Brewing / First Low Oxygen Brew
« on: December 03, 2016, 07:44:56 PM »
Looks like you've got nice hot break in there. I started getting that when I switched to low oxygen. Egg drop soup, huge white clumps of break material. Never had that before.

Interesting.  Me and my friends have always had boils like that.  Maybe we unknowingly do some LODO stuff or maybe it's something else.

EDIT:  it's really noticeable with Pilsner malt so maybe that's the factor.

12
Ingredients / Re: Pot Brownie
« on: December 03, 2016, 01:17:44 PM »
No that's just a vase. 

But yes- Columbus and Simcoe could be pretty dank.

13
Yeast and Fermentation / Stuck fermentation?
« on: December 03, 2016, 10:21:39 AM »
What could I do next time to make a little more fermentable but maintain the flavor I have achieved.  I am pretty happy with how it taste and it fits to the style.
Consider using Munich malt in place of the crystal malt.  Also,  I find that Marris Otter gives enough biscuit and nutty flavor on its own.  I don't use victory with MO. I try to keep specialty grains around 10% of the total grain bill unless I have a specific reason for more. Also, mash lower but you know this.  Get a decent digital thermometer for about $20 to track your temps.

14
Ingredients / Re: Pot Brownie
« on: December 03, 2016, 08:11:01 AM »
Proper etiquette for serving that beer to people  would be sitting in a circle and passing it around.

15
General Homebrew Discussion / Re: Lactobacillus starter
« on: December 03, 2016, 08:08:03 AM »
If you grow the culture up several times it shouldn't take too long to sour.  I grew bottle dregs up several times in a flask and the beer I made was really sour in 7 months. That reminds me that I need to feed the culture today.

Pages: [1] 2 3 ... 37