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Messages - hopfenundmalz

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4786
Equipment and Software / Re: Those little red cans of Oxygen
« on: May 21, 2013, 05:12:46 AM »
For some small beers that I want more esters in, I just pump into the fermenter. Medium gravity, the mix stir, high gravity and lagers get the O2.

4787
Beer Recipes / Re: Amarillo IPA
« on: May 21, 2013, 05:10:18 AM »
I'm with Dave on this, just brew it! We have done several all Amarillo beers and like the results.

4788
General Homebrew Discussion / Re: My Water Report
« on: May 19, 2013, 09:22:38 AM »
Not from the Midwest are you? That does look good for brewing, as Martin says.

4789
General Homebrew Discussion / Re: timing a lager D-rest
« on: May 17, 2013, 01:17:43 PM »
good info from everyone. seems like we are all on the same page. it just seemed odd to me to hear people do a d-rest after 2 weeks at 50F...seems all activity would be done and there would be nothing gained from doing a d-rest then (considering a normal lager range around 1.050-055). maybe for bigger beers over 1.060 there would still be fermentation activity near the 2 week mark - i just haven't done a lager that big.

As long as you don't remove the yeast from the beer, it doesn't matter if all activity has ended.  Warming the beer for the d rest will make it active again.

ok good to know. but then whats the difference in doing a d-rest at 80-85% attenuation , vs. 99-100% attenuation ? any benefit of one over the other
If you do it at 80%, the yeast will finish the sugars and be active to reduce the VDKs. The increased activity will help scrub off sulfur. Then you can crash down to cold temps to lager and drop out the haze and yeast. The classic profile has a slow cooling to keep the yeast working, as they will slowly reduce the VDKs at low temperature. 

So you clean it up, blow off sulfur and save time. If you are a homebrewer that brews lagers when the weather allows, saving time in the fermenter is a good thing. Might have to get another freezer someday so I can do lagers in the summer.

4790
General Homebrew Discussion / Re: timing a lager D-rest
« on: May 17, 2013, 12:10:47 PM »
The yeast should run the brewery, not the calendar. I take samples off of the raking arm in the conical. When the beer has about 2 Plato to go, it gets ramped up in the D-rest. This is in the 4-6 day range for a 1.050 lager. 2 days at higher temp and it is done. Taste it to be sure.

4791
Beer Recipes / Re: Hopslam Clone?
« on: May 17, 2013, 12:05:55 PM »
http://www.bjcp.org/docs/2008_stylebook.pdf
Category 14 covers all of the Pale Ales
14A - English IPA
14B - American IPA
14C - Imperial IPA

I entered in the 14C category. I think they grouped the winners from each subcategory to come up with an overall category winner.
Good show on the win.

When you say Pale Ale most think of the English or American Pale Ales. Think Sierra Nevada Pale Ale, Stone Pale Ale, and so on.

Cat 14 is India Pale Ales.
Cat 10a is American Pale Ales.
Cat 8 is English Pale Ales.

Just saying.

4792
General Homebrew Discussion / Re: Most and Least
« on: May 17, 2013, 10:28:47 AM »
One of the most important things is the mop and bucket.

4793
General Homebrew Discussion / Re: Cowboy Brewers
« on: May 17, 2013, 06:12:54 AM »
I wonder if Gary knew there would be a low signal to noise ratio on this thread?

It has been funny.

4794
Started in '91 and was taught by one of my cousins, who had been brewing for a while, all grain.  So I started with all grain.  Speaking of pre-internet, who remembers "The Cat's Meow"?  I still have copy on one of my brew book shelves.
Wow, there's a flashback!
yes, I remember that. "I haven't/just brewed this and I know it is going to be really good."

4795
Started in 92, went all grain after about 30 batches, so 94. That was back when all grain was considered to require lots of skill and knowledge (pre-internet). After doing it the first time, I said "that is all there is to it?".

4796
Beer Travel / Re: New York City
« on: May 14, 2013, 09:24:25 AM »
How could I forget the historic/touristy Mcsorley's Ale house. Go once just to see it.

We have loved the food and beer in the bar room in the front of Gramercy Tavern. Once again, a spendy place, but worth it.

4797
Ingredients / Re: It's SPRING!!!!
« on: May 14, 2013, 07:19:37 AM »
HAH, fixed it. Flickr doesn't make it easy though.

Back to green hops..... is there a DIY to get a ballpark bittering power of your home grown? Or is it pure trial and error....?
i used to do the trial and error method, and once I know the rough amount needed, did that amount each year. This year I just bittered with magnum, as that was pragmatic.

4798
Beer Travel / Re: New York City
« on: May 13, 2013, 06:01:42 PM »
Also:
dba on first down by Houston St.
DBGB on Bowery, a Gastropub.
Spotted Pig in the west Village.

Bring $$$ for the last 2.  :)

4799
All Grain Brewing / Re: Grains on hand
« on: May 13, 2013, 05:25:11 PM »
I use a bag of 6-row every year. CAPs and sometimes to add a little more DP.

Most of my list is like what has been mentioned.

4800
Ingredients / Re: It's SPRING!!!!
« on: May 13, 2013, 04:53:39 PM »
I assume you didn't use it for bittering? And how the heck did you get that picture to show?
Dr. Tom, you know, has his secret ways.

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