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Messages - jeffy

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Zymurgy / Re: Pilsner Urquell triple decoction
« on: July 13, 2011, 03:56:24 PM »
If I had to guess, it would be due to this:

"A stiff mash of <1.25 quarts of water per pound is better for protein breakdown, and results in a faster overall starch conversion, but the resultant sugars are less fermentable and will result in a sweeter, maltier beer."


Since I am pulling out the thickest part of the mash for each decoction, that volume will produce more less fermentable sugars if Palmer is correct.  I should pull out Noonan's book and cross reference, but this would be where I would start looking for additional dextrins.

Thanks for that, but I don't know if that really makes much difference.  At least in my experience, it's a stretch to relate mash thickness to wort profile in more than a very minor way.

On the other hand, if one pulls a thick decoction of 40% and raises that to high sacc rest of 156-160F, then that would account for it, eh?

Yeast and Fermentation / Re: Making starter from grain.
« on: July 12, 2011, 07:52:00 PM »
Instead of that, consider making 5 gallons of something with an OG around 1.035.  You'll be fine with one packet/vial/smack pack of yeast, generate plenty of yeast for your next batch, and have something low alcohol you can drink.

Just a thought.
That would be a great idea except that I've been asked to make a wit and I finally got the yeast.  I'd have to make Wit Lite and then make regular Wit.  Or would you call the first one "half wit"?
I wonder what an all pils malt, fairly hoppy, wit-fermented beer would taste like?  It might be kinda fun, except that some wit yeasts tend to have a sour/tart note.  It could be a very refreshing, low-gravity summer ale.

General Homebrew Discussion / Re: 15 more minutes.....
« on: July 12, 2011, 06:55:21 PM »
When does your door to door beer dispensing tour begin?  ;) My neighborhood could use it. It's hot out today.

Mom, Mom!  The beer man's here!  Can I have a dollar?

Ingredients / Re: Show us your Hops 2011!
« on: July 12, 2011, 06:53:12 PM »
For some reason your pics are not coming through. Are you using a photo hosting site?

They come through fine for me (and that's saying something as work usually kills most anything).
It looks like he's hosting them on shutterfly.
They look fine to me, too.
Very healthy hops.

Zymurgy / Re: Pilsner Urquell triple decoction
« on: July 11, 2011, 08:04:01 PM »
I'm thinking he meant melanoidins or the perception of malt sweetness.

General Homebrew Discussion / Re: Pics of recent brews?
« on: July 09, 2011, 06:08:15 PM »
That's an avocado tree.
Maybe next NHC in Seattle.

General Homebrew Discussion / Re: Pics of recent brews?
« on: July 09, 2011, 05:01:00 PM »

OK, here on the left is an IPA with all El Dorado hops and next to it a rauchbier.
I was doing some bottling today for a competition and managed to pour a little of each for their photo ops.

General Homebrew Discussion / Re: Pics of recent brews?
« on: July 09, 2011, 04:57:23 PM »

I hope I get this right.  On the left is my CAP, then the Hopfenweisse with Citra, then my Export, then a still young Vienna.  I'll post some darker beers later.

I got an email from the AHA with a link to sign up, which I did.  I subsequently got a confirmation email.
Looking on the AHA site and even doing a search there came up with nothing, so I think it's invitation only for members by email  so far.

I've been trying to hold off posting for something important, because this will be my 1000th, but this seems appropriate.

I am going to help brew 10 bbls of Smoked Porter on Sunday with my friend Craig at the Swamp Head Brewery in Gainesville.  Last weekend I smoked 150 pounds of pale malt over alder chips for this brew.
When we brewed this last year, the beer took runner up best of show in the Best Florida Beer Pro Competition out of 102 entries.

Looking forward to a hot, but interesting day at the pro level.

Beer Recipes / Re: Wit Recipe
« on: July 07, 2011, 01:14:57 PM »
I've always heard that accompanying the wheat with some malt and resting it at sacc temp first keeps the whole thing from becoming a sticky mess on the stove.

There's always a lot of talk about grids whenever taking the exam is discussed.  I fail to see the importance. 
Of course I didn't have all the resources that seem to be available these days and I took the exam(s) after a lot of independent study, but if you're organized and know the material, I think prose will work just as well.

All Things Food / Re: got Paella?
« on: July 07, 2011, 11:31:26 AM »

BTW at least living in Europe I can get real chorizo, the rock-hard stuff from spain, and not that sausage-y stuff you guys have out there.  8)

Living in Tampa, I can go to any grocery store and find three or four different kinds of chorizo, some with Spanish only labels.  I like the soft stuff that you have to squeeze out of the casing.

I think your best bet is cold crashing.  A friend who used to brew with that yeast as a pro said they crashed cooled the beer as soon as it reached the desired final gravity, otherwise it would keep on attenuating until there was no body left.

All of this makes me appreciate having a private well. ;)

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