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Messages - hopfenundmalz

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All Grain Brewing / Re: how to darken up my Bohemian Pils
« on: January 29, 2012, 11:11:53 AM »
Don't go too far at first Red.

I did an all Pils (12lb Weyermann and 5 lb Best)  Helles on Friday.  A Hochhurz with a half hour vigorous boil of the thick part.  I am wondering if it will be too dark, as the boil samples were darker than my regular Pils.

The Pub / Re: #58 - Not too shabby!
« on: January 29, 2012, 07:59:48 AM »
"RateImperialStout" and RateImperialStoutsandDIPAs" would sum up the rating sites.

General Homebrew Discussion / Re: Water question
« on: January 29, 2012, 07:54:19 AM »
Do you have any way to measure pH? 

I would use the Baking Soda over 5.2.  Without a measurement of pH, you are just shooting in the dark.  Have you added enough, have you added too little?

You can cold steep the roasted grains in a pan of water with 2 quarts/Lb of grain.  Do the mash with the light grains.  Add the dark liquid (and even the grains if you want) to the mash when you start to vorlauf.  This will keep the pH in the right range -hopefully - and you will get the color and flavor contribution of the dark grains.

When you have your water report, post it in the ingredients section, there is a post your water report thread with a sticky.

All Grain Brewing / Re: how to darken up my Bohemian Pils
« on: January 28, 2012, 09:06:38 AM »
Boil the decoction longer.  Maybe 25 min.

PU let's the wort drop from the tun to a grant, and the HSA is said to darken the beer.

Yeast and Fermentation / Re: To decant or not to decant??
« on: January 27, 2012, 07:38:27 PM »
I decant, if you saw the starter size I have for the lager I made today, you would too!

For 1056, I would pitch at 62F and let it rise to 68F.  Good clean beer that way.

The Pub / Re: slightly disturbing statistics
« on: January 27, 2012, 07:29:30 PM »
30 days, 4 hours, 10 minutes.  I could be doing something else, but what?

Just finished the "Helles From Hell".  If it could go wrong today it did.  But in the end we made beer and hit the target OG. 

Ingredients / Re: Hop Bursting
« on: January 27, 2012, 04:05:06 PM »
Yes, but not as much as if they were boiled.  You can add more with dry hops if you wish.

Ingredients / Re: Hop Bursting
« on: January 27, 2012, 12:45:40 PM »
Could someone explain a bit this "hot stand"?  Someone mentioned a hot stand for flavor.  I'm not clear on this.  Basically, you just let the hot wort sit after the boil is through?  Hop additions are done when?

You can let it stand when done, with the lid off.  The hops that have been added in the boil can remain, and give some more bitterness, even when not boiling.  The hops added late will also give flavor and aroma.  You can add hops at knockout.  You can add hops at lower temps, like 180F for instance, and these give more aroma.

After 45 minutes I turn on the chiller water and proceed as usual.

Ingredients / Re: Hop Bursting
« on: January 27, 2012, 11:00:40 AM »
I have made a cream ale that was no boil hops, all hops added at knock out.  Really tasty.

 8), can you describe if and how it was different tasting from your normal cream ale? 
This might of been the first Cream Ale in 10 years. It was a knock off of Pelican Kiwanda Cream Ale.  The brewer says this is the way they do it, and get 25 IBU's.  Seems to work, and you get flavor and aroma.

All Grain Brewing / Re: Maris Otter
« on: January 27, 2012, 10:58:59 AM »
With the Warminster I will try my usual single infusion for British malts.

Beer Recipes / Re: Barleywine -- NO, ACTUALLY: Imperial Stout
« on: January 27, 2012, 05:46:44 AM »
Bait and switch.

I would still look over the NHC winners for ideas.  Come in handy when doing a style that I have not brewed much or have never brewed.

Ingredients / Re: Hop Bursting
« on: January 26, 2012, 07:14:06 PM »
I've tried a few hop bursted beers without great results.  Recently, I've learned that the key to hop bursting is a hot stand.  Take a look at Ray Daniel's 2009 NHC presentation for details.  Essentially, a panel of experts preferred beers that had a long, hot, post-boil, pre-chill stand of up to 80 minutes over beers that were chilled more quickly.  

I'm going to try this with my next pale ale to see if I can finally get the hop flavor I'm looking for.

This doesnt cause DMS issues?  I thought the object was to chill as quickly as possible.

You want to keep the lid off, and this is after a vigourous boil. It is hot enough that the vapors coming off are keeping nasties out.  You want to chill as fast as possible for beers with pils malt, that is the difference.

Once you are done with the stand, chill as normal.  In my 10  gallons batches, it is down to about 175 after 45 minutes.  The best beer was made after a hop stand for flavor, and dry hopping for aroma according to Daniels at the NHC 2009.

I have made a cream ale that was no boil hops, all hops added at knock out.  Really tasty.

Beer Recipes / Re: Barleywine
« on: January 26, 2012, 07:11:18 PM »
This one did well for me and the wife.  ;)

Check out the 2011 winner, same name and tweeked a little.

All Grain Brewing / Re: Maris Otter
« on: January 26, 2012, 11:28:22 AM »
I just finished up a bag of floor malted MO.  It did work better with a protein rest but Crisp and Thomas Fausett have always worked great with just a single infusion mash.


Paul - can you say which one?  I have enough Warminster floor malted MO to do a bitter, and want to know if you think a protein rest is recommended.

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