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Messages - hopfenundmalz

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2716
Yeast and Fermentation / Re: Culturing from Commercial Beer
« on: February 14, 2015, 08:11:47 PM »
Would using the dregs from two beers be better than one during the first step if you used a mason jar instead of the original bottle?

Also, should I cool this wort like a traditional starter?

Yes and yes.  This is a fun project, especially when it works.  My buddy brought a bottle of Westvleteren back with him from Belgium and I cultured the yeast.  I made a clone of their quad which is delicious and now a Dubbel.  So +1000 (for me) to culturing something that's hard to find.

EDIT:  However if you want to culture and clone the SNPA, have at it and enjoy!
I was under the impression that Westy got their yeast from Westmalle, which is WY3787. I'm wondering if there's any difference between the two, outside of the Westy XII yeast being more stressed since it's coming from a Quad.

In Brew Like a Monk it was stated that the Monks from Westvleteren and Achel will drive to Westmalle and pick up a fresh pitch of yeast the day before they brew.

2717
Homebrew Competitions / Re: NHCompetition Registration is Open
« on: February 14, 2015, 09:48:18 AM »
Bump - the deadline for registering your entries and paying for them is Monday the 16th. Don't forget that step!

2718
General Homebrew Discussion / Re: That German lager flavor
« on: February 14, 2015, 09:35:45 AM »
I started doing the long rest at 160 after I read this on Kai's page on decoction mashing.

From:
http://braukaiser.com/wiki/index.php?title=Decoction_Mashing

Quote
Narziss [Narziss, 2005] and Fix [Fix, 1999] suggest, that a rest at 158 - 162 *F (70 - 72 *C) benefits head retention and body of the beer though glycoproteides that are extracted from the malt but not degraded by enzymatic activity. Because of that Narziss suggests holding this rest up to 60 min.

I've been meaning to try the textbook Schmitz process. I have an inkling keeping both alpha and beta active for the final rest could potentially result in a lower limit of attenuation and a drier beer, depending on the final rest temperature. With 1.050 wort made from mostly pils and a little munich/vienna, my fast ferment tests usually go down to 1.011 or 1.012ish, which I really like for Helles or Marzen beers. I'd like to try and get that down to 1.009 for a Kolsch or German Pilsner.

Yeah, a 45-60 min rest at 158-160F gives excellent head retention.

2719
Yeast and Fermentation / Re: Drauflassen on high gravity beers
« on: February 14, 2015, 09:33:22 AM »
IIRC from Beer Camp, Sierra Nevada does this for the Pale Ale. That was a while ago.

A lot of commercial breweries do. But I'm not sure if any do it with high gravity pitches. Thus far I have always harvested yeast from lower gravity beers for higher gravity beers.

The Bigfoot time lapse has a couple of rises, the first is a fill and O2 and yeast added, the second is more wort on top IIRC. Might have to see if I can ask the sequence from a SN contact. They might also add more yeast with the top up, as they have several rows of yeast propagators at the brewery.
https://www.youtube.com/watch?v=xClXKMhcFr0

They also have some round open fermenters like you see in the German Wheat beer breweries in Mills River.

2720
Yeast and Fermentation / Re: Drauflassen on high gravity beers
« on: February 14, 2015, 08:49:28 AM »
IIRC from Beer Camp, Sierra Nevada does this for the Pale Ale. That was a while ago.

2721
Beer Travel / Re: Santa Fe NM
« on: February 14, 2015, 08:08:53 AM »
Blue Corn has a new head brewer (he's been there for a year or so) and the beers now are very good.  Duel Brewing is a cool little place brewing Belgian beers.  Marble and La Cumbre are both Albuquerque breweries that distribute in Santa Fe so you should be able to find them on tap along with a selection from Santa Fe Brewing.  If you're a hop head you need to try La Cumbre Elevated IPA, Marble IPA, and Santa Fe Brewing's Happy Camper IPA.  All are sold in cans at the local supermarkets.  And be sure to get some red and green chile while you are up here!


Last time that I was in Santa Fe was a little over 2 years ago, so good news on the brewer at Blue Corn.

2722
Beer Travel / Re: Santa Fe NM
« on: February 14, 2015, 07:01:57 AM »
I used to like the Marble brewing tap room overlooking the square, but it has moved, but still worth a try.

Il Vicino has good pizza and pretty good beer.

Blue Corn had some good Southwest dishes, but the beer was dissapointing.

2nd Street brewpub was fine.

Beer from Santa Fe brewing is all over, but we have not been to the brewery as it is a little far to get to by foot from where we have stayed.

As far as places to eat, we were disappointed with Cowgirl's BBQ, but they seem to have a good list of beer now. Pasquale's for breakfast or lunch is a must. The Shed has the classic Southwest dishes.

If you can find Le Cumbra beers on tap, have it!

Hope this helps.


2723
Yeast and Fermentation / Re: Culturing from Commercial Beer
« on: February 14, 2015, 06:32:21 AM »

Hey, in FL you can get Bell's, and that house ale yeast is good for some clones of their beer and it is not commercially available. Culture from the Amber, Oberon, or one of the other beers at 6% or less.
Not a bad idea. Just thought to use the SN because that's the beer that it was going in.

Missed that you were doing a Sierra Nevada clone. The Bell's yeast is one I have done a few times, and is not commercially available.

2724
The Pub / Re: Blizzard
« on: February 13, 2015, 09:47:35 PM »
Mort - Larry Bell is a lifelong Chicago Cubs diehard fan. He went to every home game at Wrigley Field this year. If you know anything about baseball, you will know the Cubs have spring training in the Cactus League, which of course plays in AZ. You can connect the dots.

2725
Yeast and Fermentation / Re: Culturing from Commercial Beer
« on: February 13, 2015, 09:41:13 PM »
Hey, in FL you can get Bell's, and that house ale yeast is good for some clones of their beer and it is not commercially available. Culture from the Amber, Oberon, or one of the other beers at 6% or less.


2726
The Pub / Re: Blizzard
« on: February 13, 2015, 12:00:29 PM »
pretty cold here in eastern Ohio. temp and wind chills are making it hard to see inside my kettle with all the steam coming off. moved brew day up to today since its going to be -30 wind chill saturday night into sunday.

I might do a small batch of Mild or Bitter, but as much in the kitchen as possible.

2727
Equipment and Software / Re: Cadillac of chillers?
« on: February 13, 2015, 11:58:02 AM »
That is fast, as advertised.

2728
Ingredients / Re: Peppercorns of different varieties
« on: February 13, 2015, 07:13:59 AM »
There are different varieties of black peppercorns, and they have slightly different tastes. A friend brews this one, and it is tasty. I did a variation on it, added some smoked peppecorns, and like it. Mike uses Tellicherry pepercorns.

http://2cicerones.blogspot.com/2011/11/brew-day-batch-352-rye-peppercorn-pale.html
http://pepper-passion.com/peppercorn-varieties/

2729
The Pub / Re: Blizzard
« on: February 13, 2015, 05:56:38 AM »
Mort, keep us posted on the trip progress. Have you had some La Cumbre?

2730
A good example is a beer that can be entered as a German Pils and as a Dortmunder.

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