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Messages - hopfenundmalz

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3316
Yeast and Fermentation / Re: Barleywine Yeast Suggestions
« on: July 24, 2014, 12:21:05 PM »
Mine went to the kegs a little bit a go. I had split the batch.
Wyeast 1028 1.115 OG 1.028 FG  11.4% ABV 74% Attenuation
WLP 022 1.115 OG 1.024 FG 11.9% ABV 77% Attenuation

Samples tasted pretty nice. I will see how they mature, and can always blend.

Gordon's beer was 1.123 OG and 1.034 FG. He used 1028.


3317
Yeast and Fermentation / Re: Barleywine Yeast Suggestions
« on: July 24, 2014, 10:33:00 AM »
The Barleywine I did was all British Pale ale malts, no crystal. I had MO, Pearl, and Golden Promise to use up!

3318
You said you did not add anything to the kettle. Kettle finings like Irish moss are to help give a clear beer by pulling the hot break out. I think you illustrated why kettle finings are used.

3319
Going Pro / Re: Yellowhammer Article
« on: July 24, 2014, 09:04:31 AM »
Nice looking beer garden. Got to get down there sometime.

3320
Beer Travel / Re: Cologne and Dusseldorf trip in the works
« on: July 24, 2014, 08:52:10 AM »
You can walk to Uerige, Im Fuschen, Zum Schuessel breweries and the Schneider tap house in the Altstadt in Duesseldorf. Have one at each (.25 liter), then go back to your favorite for more.

Great suggestion - I took a walking beer tour in the Alstadt that did this and it was a lot of fun.
There is also a new Alt brewery there, Kuerzer, so I might have to go back someday.

3321
Yeast and Fermentation / Re: Barleywine Yeast Suggestions
« on: July 24, 2014, 05:07:21 AM »
I'm currently planning to mash at 151. When formulating my recipe, BeerSmith says I should hit 1.026 FG. Then again, you really can never nail the FG perfectly with bigger beers. Only about 9% specialty grains, so I'm thinking that will also help the attenuation.

Got a recipe? 1.026 sounds kinda high.  I would mash at 148 for 90-120 minutes
He has not said what the OG was. A FG of 1.026 is in the range for a beer that starts at 1.100+. I brewed one 3 weeks back that had an OG of 1.115, and used Wyeast 1028. I might rack to a keg today, and will see what the FG is. Will report back when I know. It was a Thomas Hardy clone.

3322
US-05 is the Chico yeast, AKA Sierra Nevada's ale yeast. Liquid equivalents are Wyeast 1056 and WLP 001. It is a clean yeast that attenuated well.

Koelsch yeasts are in liquid form, such as WLP 029  and Wyeast 2565. Koelsch yeast is fairly clean and crisp, but can have an ester that is like white wine. There are no dry Koelsch yeasts that I know of.

The shop gave you advice that should have made your first beer easy, but it looks like you are having some worries. Just "relax, don't worry, have a homebrew" as Charlie Papazians says. Since you don't have a homebrew, have a craft beer of your choice. Getting a second pack of yeast my be the next step.

3323
Beer Travel / Re: Cologne and Dusseldorf trip in the works
« on: July 24, 2014, 04:41:31 AM »
You can walk to Uerige, Im Fuschen, Zum Schuessel breweries and the Schneider tap house in the Altstadt in Duesseldorf. Have one at each (.25 liter), then go back to your favorite for more.

3324
Yeast and Fermentation / Re: Aerating Wort Techniques
« on: July 23, 2014, 06:47:52 PM »
I spent $60 on the copper and parts for a pre-chiller. I will never see that money again. It saves me time and saves everybody water. I guess the 20-30 minutes it saves per brewday is worth a lot.

You are in Texas. I never saw a really big difference using a prechiller. Using 50 ft of 1/2 inch copper, and the Jamil return line, 10 gallons gets down from boiling to 65F in 14 minutes in winter. Summer not so fast.

I know that there is an optimal flow rate with a pre chiller, but never figured it out analytically. Slow will maximize the prechiller, but minimize the main immersion chiller. Anyone have a best practice?

3325
Yeast and Fermentation / Re: Barleywine Yeast Suggestions
« on: July 23, 2014, 06:23:13 PM »
WLP 1028 is not a bad choice.

3326
Hop Growing / Re: Hermorphrodite hops
« on: July 23, 2014, 05:58:32 PM »
You got 'em. It happens, but I have not seen it (yet).

3327
Going Pro / Re: Yellowhammer Article
« on: July 23, 2014, 05:56:48 PM »
Good stuff Kieth.

3328
Beer Recipes / Re: First Lager
« on: July 23, 2014, 02:18:59 PM »
Yes check out the Lager presentation by the Devil's Backbone Brewers. They even had some recipes to try.

3329
Chinook was the first hop I encountered that made me fully appreciate the term "catty;" however, it is like a breath of fresh air compared to Simcoe. Simcoe is cat funk central.
Yes. I must say that Chinook grown in MI is not so catty. Pros who get from the farms up north agree. A pro homebrewer friend likes the ones grown in my back yard. From what I have read it depends on soil and harvest time if you get the cat pee. My wife is very sensitive to it, she hates Simcoe, so I should know if it is the beers I make with homegrown Chinook.

3330
The Pub / Re: mtnrockhopper = Jimmy K
« on: July 21, 2014, 10:37:48 AM »
It was good to meet you Jimmy.

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