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Messages - Wort-H.O.G.

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151
Ingredients / Re: Rye Malt
« on: March 06, 2015, 06:34:17 AM »
it should still be soft enough to chew easily though. if it's steely then you might be dealing with unmalted rye which is a different thing again.

Side question...is it kosher to chew malted grains? I keep hearing about rat droppings, etc. in this stuff.

ha! i've eating more grain than i can weigh...haven't died yet.

OK, well I'll just pop a handful of this 2-row into my mo

your a funny guy. I see what you did there.

it should be fairly easy to distinguish between a kernal of rye malt (smooth, greenish, hard to the fingernail but will crumble) and a rat dropping (smooth, blackish, soft to the fingernail and will squish). and if you mistake two row for rat droppings you best switch suppliers.

share the joke boys..i'm thick i guess :o

152
Yeast and Fermentation / Re: WLP090
« on: March 06, 2015, 05:56:51 AM »

Yeah, I remember that thread now.  I never had a hint of diacetyl from 090, or heard of it from other brewers. I did the usual for my American beers - pitch @ 62, ferment at 64, ramp near the end.  I wonder if they could be a little eager to get beer on line and rush things a bit.  +1 to Steve - getting a pitch from them would be a good test. It's very clean.

Yes getting a pitch from them would be good first step. However if there has been some mutation and therefore somewhat a unique house strain, then he might experience som similar results as their products. I'd also consider just running test on fresh vial for best analysis.


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153
Yeast and Fermentation / Re: WLP090
« on: March 06, 2015, 03:14:30 AM »
I don't have a convenient LHBS, so liquid yeast has to be worth the hassle for me to want to try it. US-05 works just fine for me, so I haven't really played around with other neutral ale yeasts. There is also a local brewpub that uses it as their house strain and they definitely have some fermentation off-flavors in their beers.

I've heard good things about this yeast, but I have to admit I'm a bit gunshy about pulling the trigger on a vial.

Eric- think i recall us talking about this on another post one time...was it diacetyl that you said you taste in their beer?  FWIW, I can say that if I picked up on anything negative from 090. i'd not be using it any longer since there are so many good options..including US-05.

Perhaps there's something in their process causing the issues you mention, or even yeast mutation over time-just a WAG.

154
Equipment and Software / The Zymatic has landed!
« on: March 05, 2015, 07:43:40 PM »
did they give you the zymatic or do you have to return it?

155
Beer Recipes / Munich dunkel - critique?
« on: March 05, 2015, 07:35:48 PM »
Anyone care to critique this grain bill for a munich dunked?  5.5 gal, OG 1055.

4 lbs 8.0 oz   Munich I (Weyermann) (7.1 SRM)   Grain   1   39.6 %
4 lbs 8.0 oz   Munich II (Weyermann) (8.5 SRM)   Grain   2   39.6 %
1 lbs 8.0 oz   Vienna Malt (Weyermann) (3.0 SRM)   Grain   3   13.2 %
6.0 oz   Carafa Special III (Weyermann) (525.0 SRM)   Grain   4   3.3 %
4.0 oz   Caramunich II (Weyermann) (63.0 SRM)   Grain   5   2.2 %
4.0 oz   Melanoiden Malt (25.0 SRM)

Planning on a single decoction at mashout.
Should I go with all munich II?
Only small amount of Cara so its not too sweet.  Maybe remove altogether?
Thought I'd add melanoiden since it won't be an authentic triple decoction.  Thoughts?

i think you are good, and you would be fine just going all munich II. very flexible beer, so give it a shot and then tweak from there.

I like the use of melanoidin so I would keep it.

156
Yeast and Fermentation / WLP090
« on: March 05, 2015, 07:26:39 PM »
I'm just curious how many have tried this yeast. I've been using it for over a year now, and cant say enough good things about it. its a beast that works very fast, its super clean, has high alcohol tolerance, and attenuates over 85%. I love it for my APA and IPA.

157
General Homebrew Discussion / Re: Head Question
« on: March 05, 2015, 07:16:17 PM »
How's this for head...my Dunkelweizen.


nice! What vol co2 did you charge it too?

its bottled and i targeted 3.8vol
Hope you have some heavy-duty bottles. Or chain mail...

But seriously, that's a damn nice looking brew.

yes i had posted asking about how far i could push a 22oz bomber...turns out pretty far. not a single bomb.

EDIT: this is the batch i used 1lb of flaked kamut

158
Ingredients / Re: Rye Malt
« on: March 05, 2015, 07:13:37 PM »
it should still be soft enough to chew easily though. if it's steely then you might be dealing with unmalted rye which is a different thing again.

Side question...is it kosher to chew malted grains? I keep hearing about rat droppings, etc. in this stuff.

ha! i've eating more grain than i can weigh...haven't died yet.

OK, well I'll just pop a handful of this 2-row into my mo

im sure someone can come up with stats that it's bad...i'm an army guy so what doesn't kill ya makes ya stronger!

159
General Homebrew Discussion / Re: Head Question
« on: March 05, 2015, 07:06:02 PM »
How's this for head...my Dunkelweizen.


nice! What vol co2 did you charge it too?

its bottled and i targeted 3.8vol

160
Ingredients / Re: Rye Malt
« on: March 05, 2015, 06:49:15 PM »
it should still be soft enough to chew easily though. if it's steely then you might be dealing with unmalted rye which is a different thing again.

Side question...is it kosher to chew malted grains? I keep hearing about rat droppings, etc. in this stuff.

ha! i've eating more grain than i can weigh...haven't died yet.

161
Ingredients / Re: Vitamin C in commercial beer
« on: March 05, 2015, 06:47:59 PM »
I would think so. And as far as I can tell, when I loose any aroma, I pull the bag and add more to the keg.


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Yeah, same here. Especially when the keg is carbed, I assume the heavier CO2 drives any O2 up toward the lid.

not to mention these types of beers don't last long in my house!

Not long at all. Especially when my friends are over.  ;)

i just popped open the keg of APA i dry hopped with  mandarina to add more hops, and it's 1/2 gone! i'm not sure how that happened!  :o

Never fails. And it's always the best ones, of course.

BTW meant to ask you if you've tried wlp090 in your APA or IPA yet. its a beast and attenuates strong like nothing i've used.

162
Ingredients / Re: Vitamin C in commercial beer
« on: March 05, 2015, 06:42:32 PM »
I would think so. And as far as I can tell, when I loose any aroma, I pull the bag and add more to the keg.


Sent from my iPad using Tapatalk

Yeah, same here. Especially when the keg is carbed, I assume the heavier CO2 drives any O2 up toward the lid.

not to mention these types of beers don't last long in my house!

Not long at all. Especially when my friends are over.  ;)

i just popped open the keg of APA i dry hopped with  mandarina to add more hops, and it's 1/2 gone! i'm not sure how that happened!  :o

163
Ingredients / Re: Vitamin C in commercial beer
« on: March 05, 2015, 06:38:14 PM »
I would think so. And as far as I can tell, when I loose any aroma, I pull the bag and add more to the keg.


Sent from my iPad using Tapatalk

Yeah, same here. Especially when the keg is carbed, I assume the heavier CO2 drives any O2 up toward the lid.

not to mention these types of beers don't last long in my house!

164
Ingredients / Re: Vitamin C in commercial beer
« on: March 05, 2015, 06:30:29 PM »
I would think so. And as far as I can tell, when I loose any aroma, I pull the bag and add more to the keg.


Sent from my iPad using Tapatalk

165
Ingredients / Re: Vitamin C in commercial beer
« on: March 05, 2015, 06:19:58 PM »
Also, if you are dry hopping keg, how much if any oxidation is occurring?


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