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Messages - Wort-H.O.G.

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1
General Homebrew Discussion / Re: Gelatin not working?
« on: May 22, 2015, 12:57:29 PM »
post a pic of the beer.

2
General Homebrew Discussion / Re: Gelatin not working?
« on: May 22, 2015, 12:45:22 PM »
Gelatin mostly only removes yeast.  If your haze is caused by anything else such as starch or protein or polyphenols, it might not work well at all.  In that case, try Polyclar.  If that doesn't work, you might have a starch problem that nothing might solve but to ensure proper mashing next time around.

See this is why I suspected, but a beersmith article (which are not always totally accurate in my experience) about fining agents said gelatin was good for proteins and tannins but did not mention yeast. My beer is already yeast free, so I went with gelatin. The beer is a wheat so it of course has a greater level of protein that all barley beers and I used less whirlfloc than I usually do for this brew so I was trying to 'fix' the protein haze with a fining agent. Good to know that gelatin is not super protein effective, but other than inadequate mixing this does not explain why the gelatin has not found its way to the bottom of the keg yet.

unless you made jello- and a big clump formed! presume you haven't had any thick first pours with sediment?

3
General Homebrew Discussion / Re: Gelatin not working?
« on: May 22, 2015, 12:42:07 PM »
No stirring was done either time, I guess that is the missing factor. I will trying rocking the keg a bit when I get home and see if that does anything!

are you racking on top of gelatin or did you just pour gelatin in the keg after you fill it?

4
General Homebrew Discussion / Re: Gelatin not working?
« on: May 22, 2015, 12:21:03 PM »
i heat it up to about 155F and stir it all in until dissolved. then put it into keg first (did you do this?), rack cold beer on top and then give the keg a good rocking back and forth for a minute.

works great every time.

5
All Grain Brewing / Re: Low FG
« on: May 22, 2015, 03:38:04 AM »
I may be over looking it but I don't see anyone suggesting to be sure your hydrometer is calibrated - 1.000 in 60 degree (preferably distilled or even tap) water. It's very common for hydrometers to be off 4-6 points either direction and most of the ones I have owned end up slipping at least 2 points given time.

its not in this post. similar post of his, it was mentioned and says he has checked for calibration.

6
All Grain Brewing / Re: Low FG
« on: May 21, 2015, 01:41:43 PM »
something still bothers me about this FG thing with you Justin.  looking at the grist and yeast and mash temp you use for some of these brews, just doesn't compute IME.  I'm perplexed!

7
The Pub / Re: Tapatalk hosed?
« on: May 20, 2015, 01:43:30 PM »
It's back now


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8
The Pub / Tapatalk hosed?
« on: May 19, 2015, 08:11:15 PM »
Is it just me or others locked out of aha on Tapatalk?

9
General Homebrew Discussion / Re: New Aged Hopped German Pilsner
« on: May 19, 2015, 08:57:18 AM »
depending, might bitter with magnum and then do late additions for mandarina or other.

+1.  I'd bitter with Magnum, then do a late blend with Mandarina and Hull. Though Mandarina by itself is nice.

perhaps im cheap , but feel like i'm wasting mandarina as early bittering addition!

10
Beer Recipes / Re: German Wheat Beers
« on: May 19, 2015, 08:37:57 AM »
Ah, and that's where I was least sure what malts to use. Some folks describe them as roasty beers, BJCP says "A roasted malt character is inappropriate." Personally I've never thought of them as roasty, and crystal seemed the only way to the the color otherwise.

Update option 2 to:

45% Weyermann dark wheat malt
20% Weyermann wheat malt
32.5% Weyermann munich II malt
2.5% chocolate wheat malt

I will say, of the two recipes I'd most like to try the first one. Really curious how it would turn out, even if it's not "to style" perfectly. (though it's within the numbers for a weizen.)

I use BJCP and other style references as guidelines, not rules. I just want to brew a good beer, and if it's not perfectly to style, then so what? I'm not competing, nor do I desire to. I'd rather have folks enjoy my beers than win a BJCP ruled event.

yep no roast smell or taste. chocolate wheat or midnight wheat get the boost in color. end of mash or just in sparge suffices.

+1 steering away from copious amounts of crystal IMO

11
General Homebrew Discussion / Re: New Aged Hopped German Pilsner
« on: May 19, 2015, 08:22:04 AM »
target IBU? depending, might bitter with magnum and then do late additions for mandarina or other.

12
Beer Recipes / Re: German Wheat Beers
« on: May 19, 2015, 07:51:33 AM »
yeah no issues converting. no stuck sparge either.  you can always add in pound of pils or other if you're concerned.

13
Beer Recipes / Re: German Wheat Beers
« on: May 19, 2015, 07:28:14 AM »
here's a dunkelweizen recipe I like for reference:

7 lbs          Wheat Malt, Dark (Weyermann) (7.0 SRM)   Grain   1   66.7 %
3 lbs           Vienna Malt (Weyermann) (3.8 SRM)     Grain   2   28.6 %
4.0 oz   Chocolate Wheat Malt (400.0 SRM)     Grain   3   2.4 %
4.0 oz   Melanoidin (Weyermann) (38.0 SRM)    Grain   4   2.4 %
0.35 oz   Hallertau Magnum [14.00 %] - Boil 60.0 minHop   5   16.0 IBUs
1.0 pkg   Hefeweizen Ale (White Labs #WLP300) [35.49 ml]   Yeast   6   -

14
Kegging and Bottling / Re: Cold Crashing (keg vs fermenter)
« on: May 19, 2015, 03:41:29 AM »
I crash in carboy. Prefer to leave more sediment behind before transferring to keg and if applicable, it's cold and ready for fining.


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15
All Things Food / Re: Smokin time
« on: May 18, 2015, 03:51:12 PM »

I think it turns out a nice beer Jim. I'd like to try several hop combinations with this for sure.


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Flavor wise, what would you compare it to?

It's something like  Vienna and light Munich for me.  Nice malty finish.


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