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Messages - Wort-H.O.G.

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241
General Homebrew Discussion / Re: Extreme Weather Brewing
« on: February 20, 2015, 07:20:37 AM »
-20 this morning...not considering wind chills that have it feeling like -30. brewing pushed to tomorrow where 25-30F should feel like spring.

Lol, heat wave.  Tomorrow is bringing snow or ice, so I'm up in the air.  It could be heading your way.  Chagrin Falls aye, went to KSU with folks from your area.   

looks like its all snow for us with the ice further south. KSU...Kent?

242
General Homebrew Discussion / Re: Extreme Weather Brewing
« on: February 20, 2015, 06:49:50 AM »
-20 this morning...not considering wind chills that have it feeling like -30. brewing pushed to tomorrow where 25-30F should feel like spring.

243
General Homebrew Discussion / Re: Light American Lager guidelines
« on: February 20, 2015, 06:23:45 AM »
I am not a BJCP judge, but to me a Light American Lager should be super, super clean. Since there is virtually no malt character, there is really nothing for that sulfur to hide behind. I like a touch of sulfur in my German lagers, but I don't think I'd want any in a Light American Lager.

+1

244
Yeast and Fermentation / Re: Wyeast 1056 vs White Labs WLP 001
« on: February 19, 2015, 07:45:55 PM »


Our club did a huge brew and split up batches for yeast comparisons. SUPER boring beer, but informative.

US-05 vs 1056 vs 1272

US-05 was more peachy than both of the others. 1272 was the cleanest, and 1056 had a touch more esters than 1272, but less than US-05. All very subtle, but noticeable.

What was the beer?


Sent from my iPad using Tapatalk
10 gallons for each brewer, split into ~3 gallons for each pitch. 1.050 beer, 90% Best Pils, 10% Best Munich. Magnum to 30 IBUs. Pitched a very fresh smack pack for the Wyeast yeasts into 3 gallons and a normal US-05, not rehydrated, into 3 gallons as well. Ferment at 64f for these three.

3/4 of our members at the meeting could tell the difference. My mom was there, strangely enough, and she could pick out the US-05 but not the two Wyeast yeasts.

So i can see picking out some differences with that grist and hops. I do ferment cooler at around 60f. In a pale or ipa I've never perceived peach out of us-05.


Sent from my iPad using Tapatalk

245
Yeast and Fermentation / Re: Wyeast 1056 vs White Labs WLP 001
« on: February 19, 2015, 07:38:13 PM »

Our club did a huge brew and split up batches for yeast comparisons. SUPER boring beer, but informative.

US-05 vs 1056 vs 1272

US-05 was more peachy than both of the others. 1272 was the cleanest, and 1056 had a touch more esters than 1272, but less than US-05. All very subtle, but noticeable.

What was the beer?


Sent from my iPad using Tapatalk

246
Yeast and Fermentation / Re: Wyeast 1056 vs White Labs WLP 001
« on: February 19, 2015, 06:40:33 PM »
I am drinking a pale ale as we speak made with us-05.....great beer.


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247
Yeast and Fermentation / Re: Wyeast 1056 vs White Labs WLP 001
« on: February 19, 2015, 06:33:32 PM »

With any yeast strains that are so-called equivalent, there will always be differences since the yeast evolves over time.  Now, the differences could be very slight, or very significant.  In this case, the three strains are all similar enough that most people don't care too much.  Personally I like US-05 which I believe is the most attenuative of the bunch, close to 80% with the others more around mid-70s for attenuation (all roughly on the average and recipe-dependent, of course).

I don't know why I assume any dry yeast is not as good as liquid yeast.

Give yourself sometime. You'll have some us-05, s-04, Nottingham, etc on hand for those spur of the moment brews. Then you can draw your comparisons. You can make great beer with dry yeast.


Sent from my iPad using Tapatalk

248
Equipment and Software / Re: Automated Brewing Systems
« on: February 19, 2015, 05:04:12 PM »
A friend just bought a Grainfather.  I'll be interested to see it.  For him, one of the attractions was the still.

One of my favorite on line disclaimers:

"Distilling equipment is sold for the purposes of water distillation, and the production of essential oils, herbal extracts and ethanol alcohol for use as a fuel." - http://www.brewmasterswarehouse.com/product/2000001/still-spirits-tubro-air-still



Yeah, pretty hilarious.  Gotta CYA I guess.

yep and water pipes and such are for "tobacco"  :o

249
General Homebrew Discussion / Re: What's Brewing This Weekend? 2/13/15
« on: February 19, 2015, 02:12:04 PM »
Sorry, I just missed the reference on 835, as I did not see it listed on MrMalty's white labs strain chart. I now see on white lab page that it is the seasonal German Lager X that is also currently being discussed. I just picked up vials of 830&833, so maybe the 835 for my next batch if still around

lots of styles can be made with those 3 strains.....you'll just have to crank up production!

250
General Homebrew Discussion / Re: What's Brewing This Weekend? 2/13/15
« on: February 19, 2015, 02:00:29 PM »
I am planning on 6G of Ron "Bluesman" Price's Ringler Pilsner from the wiki here. I will be spiltting into 2 3G batches, 1 with 830 and 1 with 833. I have looked at so many posts about these 2 and lager yeasts in general, I just want to find out for myself. Just over 11# Avangard Pilsner, and Hallertauer Mittelfrueh at 60,1, and 0 minutes to 1.051OG, with 30.4IBUs calculated. I plan on leaving out the rice hulls his recipe called for, unless someone can tell me why I need them for this recipe...

both exceptunal yeast. i think 835 is the best of both of these.

Ken, you think which is the best of these 2? I am assuming you mean 833, I have not used either or made a pilsner before this. I know everyone seems to say 830 for hoppy and 833 for malty, but I see them used in similar recipes, so I am looking to find out which I like.

should have clarified.....i like both 830 and 833 very much. of the two if i had to pick, I like 830 better for my pils....but both are rock solid choices.  as far as 835, i feel its contributes the best of what 830 and 833 offer.

EDIT: also for higher OG (1.060+) , I like 830 vs  833 as I have achieved higher attenuation.

251
General Homebrew Discussion / Re: What's Brewing This Weekend? 2/13/15
« on: February 19, 2015, 01:50:46 PM »
I am planning on 6G of Ron "Bluesman" Price's Ringler Pilsner from the wiki here. I will be spiltting into 2 3G batches, 1 with 830 and 1 with 833. I have looked at so many posts about these 2 and lager yeasts in general, I just want to find out for myself. Just over 11# Avangard Pilsner, and Hallertauer Mittelfrueh at 60,1, and 0 minutes to 1.051OG, with 30.4IBUs calculated. I plan on leaving out the rice hulls his recipe called for, unless someone can tell me why I need them for this recipe...

rice hulls...no sir. thats just likely a personal system use on his part considering that grist.

252
Yeast and Fermentation / Re: Wyeast 1056 vs White Labs WLP 001
« on: February 19, 2015, 01:46:43 PM »
WLP001 and WY1056 are very similar and both originally reported to be from Sierra Nevada...Mark any insight on this?

Oh man, you're going to give S.C. a heart attack.

ha! just a question about what people have said  ;D

253
General Homebrew Discussion / Re: What's Brewing This Weekend? 2/13/15
« on: February 19, 2015, 01:45:20 PM »
I am planning on 6G of Ron "Bluesman" Price's Ringler Pilsner from the wiki here. I will be spiltting into 2 3G batches, 1 with 830 and 1 with 833. I have looked at so many posts about these 2 and lager yeasts in general, I just want to find out for myself. Just over 11# Avangard Pilsner, and Hallertauer Mittelfrueh at 60,1, and 0 minutes to 1.051OG, with 30.4IBUs calculated. I plan on leaving out the rice hulls his recipe called for, unless someone can tell me why I need them for this recipe...

both exceptunal yeast. i think 835 is the best of both of 830 and 833.

254
General Homebrew Discussion / Re: What's Brewing This Weekend? 2/13/15
« on: February 19, 2015, 01:44:17 PM »
A Helles and a Dunkel this weekend. And I'm doing them analog style, so they won't have that strange wifi aftertaste

Nice. I get better attenuation on wifi though.   ;)

they key is 5ghz wifi-otherwise you just don't get that wireless forward taste.

255
General Homebrew Discussion / Re: What's Brewing This Weekend? 2/13/15
« on: February 19, 2015, 01:40:14 PM »
A Helles and a Dunkel this weekend. And I'm doing them analog style, so they won't have that strange wifi aftertaste

wifi is the new decoction...haven't you heard?

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