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Messages - Wort-H.O.G.

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241
I do wonder if the difference might have been slightly more perceptible if a yeast with more subtle flavour was used, eg German lager.

Lager yeast actually converts less ferulic acid to 4-vinyl guaiacol because lager brewers don't want that nasty stuff in their bier, hence why I previously stated that the yeast should have been a weissbier yeast to maximize the conversion.

yep difference in ale vs lager yeast and starch conversion..."Starch conversion is the most important aspect of mashing. In barley starch makes up 63% - 65% of the dry weight. Starch is a polysaccarid (very large chains of glucose) which is insoluble in water. Brewer's yeast, however, can only ferment monosacharides (glucose), disacharides (maltose) and trisacharides (matotriose). The latter can only be completely fermented by lager yeast strains (s. uvarum).- Kai
http://braukaiser.com/wiki/index.php?title=The_Theory_of_Mashing

not arguing or trying to convince otherwise-as Ive come to my own conclusions based upon my experiences. if done correctly-time, temp, ph , and perhaps if your able to discern differences (might be genetic disposition related to taste and senses) then you will see a difference...just my opinion.

242
My Session IPA (juicied with CTZ Amarillo and Eldorado) kicked last night. I'm waiting patiently for my Blatimore Stout to finish so no brewing this weekend. I have two more packs of 2352 to use up, so I've got Helles and Dunkel on the list next.
just for sh*ts and giggles, and perhaps a little something different.....mash 60 min at 143F and 60 min 162-3F, PH 5.5-5.6 and then mash out. see what you can perceive vs. your normal single infusion schedule. go for kettle PH of 5.2-5.25.

243
The Pub / Re: What's the Weather Like Where You Are?
« on: April 05, 2016, 12:47:50 PM »
FUBAR  :o

244
kicked 5 gal of o'fest this weekend, so with fresh 833 slurry....yep you guessed it o'fest on deck for the weekend.

245
2011 was last time i dumped a batch during consumption just because i didn't like it- flaws. fortunate to never have any infections-just beers early on that didn't live up to what I expected.

246
Hoping to knock out two .5 gallon batches this weekend. A version of WortHog's North German Pils with WLP 835 and Brulosopher's German Pils with 34/70
1/2 gallon batches? Damn, that's microbrewing.

3.5gal is what he said prior...typo  ;D

247
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 04, 2016, 04:23:46 PM »
Think Yankees cancelled also


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248
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 04, 2016, 04:23:21 PM »
Indians


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249
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 04, 2016, 04:02:03 PM »
Our home opener was canceled today.... Snow and cold.


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250
General Homebrew Discussion / What's Brewing this Weekend? 01/18/2014
« on: April 04, 2016, 05:29:52 AM »
Yeah, weather has gone to hell in a hand basket. We had 60 mph cold winds yesterday, damaged some roofs in the neighborhood. We got lucky. Crazy.

yeah crazy. good brew day though for my dort. new steam stick worked great, nailed PH for 2-step at 5.5, and as Martin has described the PH phenomena, by end of 2 hours PH was 5.41. 95% mash efficiency, and I added 2ml lactic to kettle for final PH of 5.26...perfect.


Cool. I really like the steam infusion idea.

working great. new copper steam stick attached to stir paddle did the trick- 1.42F per minute heat rise.
2mL brought you down from 5.4 to 5.26? I guess that sounds about right... I've been using about 3mL, but then again, I'm still playing the guessing game without a meter. I figure it's a safe zone for Kai's .5mL per pound of grist. If that were the case, I'd be adding like 4.5mL for most grists. That seems like a lot.
Love the copper steam stick idea.

We had some crazy winds here in Iowa yesterday too. It really is crazy and I'm getting rather annoyed with the 40-50 degree temp swings, being a bike commuter...
Keep in mind my mash of 5.5 dropped over 2 hours to around 5.41. 2ml in  kettle and for 10.75# grist is no issue at all and dropped to 5.26.

251
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 03, 2016, 06:55:31 PM »
had enough for 90% , rest (10%)was pils for base.  i never thought it was very dark in my kolsch either.

You didn't find it to be overly "bready" at 90%?

great taste IMO-depends what you like / prefer like everything else I suppose.
Bready sounds perfect for me. Nice looking beer, Ken. Did you add acid to the boil for this one as well or since it's an ale did you not bother with that...? I wonder if acidifying the boil is standard practice in German breweries...or if it's only for helles and pilsner.

And, sadly, Euge's photos aren't showing up for me.
I just pick a ph on the ales and go with it all the way. 5.3 for this one.

252
All Grain Brewing / Re: high sodium levels in RIS?
« on: April 03, 2016, 02:48:46 PM »
yeah 100pm+ is what he said.but ive never come close to that or 77ppm, so cant say if it impacts or not.

253
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 03, 2016, 10:32:04 AM »
had enough for 90% , rest (10%)was pils for base.  i never thought it was very dark in my kolsch either.

You didn't find it to be overly "bready" at 90%?

great taste IMO-depends what you like / prefer like everything else I suppose.

254
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 03, 2016, 09:47:59 AM »
had enough for 90% , rest (10%)was pils for base.  i never thought it was very dark in my kolsch either.

255
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 03, 2016, 09:13:54 AM »
Money shot euge...nice clarity.


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