Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - Wort-H.O.G.

Pages: 1 ... 9 10 [11] 12 13 ... 170
151
General Homebrew Discussion / Re: Pics of recent brews?
« on: May 06, 2015, 10:17:16 AM »


Hefe, turning Kristallwiezen :(



strange how the only beers that seem to clear quickly are the ones you want to stay cloudy, isn't it?!   ;D

Yep. That's why those beers I bottle now.

152
Beer Travel / Re: Beer on the Great Wall
« on: May 06, 2015, 04:40:08 AM »
Love the hat, Comrade!  ;)

the hat was the gimmick at the top they let you wear when you buy beer and trinkets!

153
Beer Travel / Beer on the Great Wall
« on: May 05, 2015, 06:42:39 PM »
Enjoying a frosty beer atop the Great Wall of China last year......good times.


And few others in China...love Kilkenny and dunkelweizen.





Sent from my iPad using Tapatalk

154
Ingredients / Re: Melanoidin malt...flavors, aroma, uses?
« on: May 05, 2015, 06:03:04 PM »

depends on maltster. weyermann has nice biscuit and honey with pronounced bready malt. 2-4 oz is nice in many beers, and not at all burnt tasting IMO. nice reddish brown color contribution.

I cant say it does or does not contribute similar to a decoction.
Good to hear.  Just found out that the maltster of the melanioden I have is Weyermann.  Going to try some in a doppelbock and a helles next brew days.

sounds good. i'd use 3-4oz in helles, and 6-8oz in DB on 5.5gal recipe.
Yup, except that I do 6-1/4 gal into the fermenter so I'm thinking 4 oz in the helles and 8 oz in the DB.
What the hell, go for the volts.

Go get it...don't fear the noidin!


Sent from my iPad using Tapatalk

155
All Grain Brewing / Re: Screwed up my big black IPA
« on: May 05, 2015, 05:25:54 PM »
What was water profile and PH?


Sent from my iPad using Tapatalk

156
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: May 05, 2015, 05:02:26 PM »

Looking forward to my first tasting.  I think it will be the American dark.
good choice, its probably at its peak. I would let it settle until tomorrow night in the fridge. I would say go with the rye saison last, its a bit young for a saison.

Yeah but Pete, it's in a grolsch bottle so it must be good!


Sent from my iPad using Tapatalk

157
Ingredients / Re: Melanoidin malt...flavors, aroma, uses?
« on: May 05, 2015, 01:51:27 PM »
depends on maltster. weyermann has nice biscuit and honey with pronounced bready malt. 2-4 oz is nice in many beers, and not at all burnt tasting IMO. nice reddish brown color contribution.

I cant say it does or does not contribute similar to a decoction.
Good to hear.  Just found out that the maltster of the melanioden I have is Weyermann.  Going to try some in a doppelbock and a helles next brew days.

sounds good. i'd use 3-4oz in helles, and 6-8oz in DB on 5.5gal recipe.

158
Beer Recipes / Re: German themed IPA
« on: May 05, 2015, 08:18:19 AM »
The only problem with the split batch idea is limited fermentation control. I can use my Auber dual temp controller to keep my chest freezer at one temp only. The specs say 1007 likes 55-66 and 090 likes 65-68. So I could run ferment at 65, but that is the high end for 1007. Just wondering how they turn out, and may be tough to compare the 2 batches, as only one may be at the perfect temp...

Frank. FWIW i pitch at 63F and have it in basement without temp control and it stays right at 65-66F for 48 hours, then i wrap it and temp goes up slowly to 68-70 over day 3-6.  if you have basement that is cool, shouldn't need temp chamber for wlp090.

159
Beer Recipes / Re: German themed IPA
« on: May 05, 2015, 05:43:25 AM »
Wyeast 1007 is from Zum Uerige, so it is a Duesseldorf Altbier yeast. It does take some time to settle, but it will clear out if you lager at 40F for a few weeks.

The White labs equivalent strain is 036.

good correction Jeff.first chart i looked at had it paired with wlp029 kolsch.

160
Beer Recipes / German themed IPA
« on: May 04, 2015, 07:20:30 PM »
If you do go 090, works well at 63f pitch, hold at 65-66f for 48 hours of active fermentation and let it run up to 68-70 over day 3 and 4. It will be mostly done and will clean up over the next 3-4 days.


Sent from my iPad using Tapatalk

161
Beer Recipes / Re: German themed IPA
« on: May 04, 2015, 07:11:22 PM »
Makes sense frank....think you have a pretty good game plan.  Pick some yeast and fire it up!


Sent from my iPad using Tapatalk

162
Beer Recipes / German themed IPA
« on: May 04, 2015, 05:58:07 PM »
That sounds pretty good Ken, had not really thought about it that way. Should I then target more of a balanced water profile to help accentuate hops and malt? Obviously the pale ale profile really high lights the hops. Maybe mash a little higher to get some more malt in there? Was planning g on drying it out with mash of 148, but maybe go more towards 152? Just spit balling, wondering who else has an opinion

So for example, I use wlp090 for these styles. Neutral, great flocculation, non temperamental yeast that works quickly. I use Amber balanced with exception being elevated sulfate of around 200-225 ppm. I mash at 150f for 75 minutes with PH of 5.4. With all that considered, a FG of around 1.010-1.011 will be achieved.  I've done it all Vienna, and also with 91% Vienna and 9% carared. I actually prefer the one with carared.

I think your Vienna and Munich will provide plenty of malt back bone.


Sent from my iPad using Tapatalk

163
Beer Recipes / German themed IPA
« on: May 04, 2015, 05:13:19 PM »
So since this is German IPA , I'd be inclined to just use a neutral yeast and let the continental hops and malt dominate. That's what i have done with mine, and very happy. Yeast kind of take back seat IMO.

Edit: it appears 1007 is wlp029 kolsch yeast. If this is the case, I don't think you will be getting what you may be looking for in ipa. I've used wlp029 many times and it's not difficult at all, and drops crystal clear with cold crash and fining and conditioning. It does provide for that unique kolsch yeast character and most suitable for that type of beer.

164
Beer Recipes / Re: What's This?
« on: May 04, 2015, 04:50:31 AM »

I have settled on "American Porter" Its close to a brown porter but higher I bus and a bit crisper with the American ale yeast. Definitely more drinkable than most porters I've had.

Darn Pete, had my hopes set on # Brorter. 


Sent from my iPad using Tapatalk

165
General Homebrew Discussion / Re: Pics of recent brews?
« on: May 03, 2015, 05:09:34 PM »

Thanks Jon, it had me stressed early in the lagering stages but looks and tastes great now
All is well that ends well frank!


Sent from my iPad using Tapatalk

Pages: 1 ... 9 10 [11] 12 13 ... 170