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 ... 19 20 [21] 22 23 ... 241
301
Beer Recipes / Re: Red Lager
« on: December 30, 2015, 03:01:00 PM »
30IBU would be my minimum for a 1.050 red x lager if I wanted it balanced. 30-40. I have a red x conditioning that was 30IBU magnum at 60 then 2 oz mandarina at 170/30 and another 2oz at 120/15. Quick carbed it seemed like an APA married to a Märzen.

curious-what yeast and what sulfate to chloride ratio did you end up with on this one?

302
Beer Recipes / Re: Red Lager
« on: December 30, 2015, 02:53:06 PM »
based upon what I think you're looking for-lower emphasis on malt and little more hop forward, you may be happier with lower chloride and higher sulfate levels....100pm sulfate, 50ppm chloride for example.

303
Beer Recipes / Re: Red Lager
« on: December 30, 2015, 02:42:48 PM »
what do you mean by cut through the red x?  the IPA I make with red x vs. pale malt didn't present any challenges for me regarding hop taste, aroma.

I thought 100% Red X would be pretty malty and may cover up some hop character. I would think that 100% munich vs 100% pils would change the hop character considerably. Maybe I am mistaken.

yeah understand you now. so i didn't find it to be a malt bomb. I used 200ppm sulfate and 55ibu, and dry hops also. didn't deviate hop schedule at all as done when i use pale ale malt base.  definitely doesn't taste like you're drinking a rich munich malt beer.

edit: i like a hoppy lager in the 40ibu range, dry crisp. you could go 100ppm sulfate and 40ish IBU and probably be pretty happy for first run.

304
Beer Recipes / Re: Red Lager
« on: December 30, 2015, 02:32:49 PM »
what do you mean by cut through the red x?  the IPA I make with red x vs. pale malt didn't present any challenges for me regarding hop taste, aroma.

305
All Grain Brewing / Re: Infusion Step mashing and pH management
« on: December 30, 2015, 10:00:20 AM »
I would calculate and add just like a normal mash n sparge. Then when you need to do a step, use the already adjusted sparge water. Am I guaranteeing it will be 100% accurate right down the line? No. But it would be very close and has the least chance for failure compared to a bunch of convoluted calculations. Remember the mash is staying put. So it wont need much adjusting. But you will have the same total volume as with a single infusion. So ought to work.

Having said that, are you trying the steps just to see what happens? I did that very recently and have been publishing the results along the way. Its a fun experiment which is leading me to a fairly strong opinion that with modern malts its hard to beat a single infusion and using the vast malt selection we have as a way to drive flavors, and adjuncts and temp for body control. Dig in though! There's nothing like learning first hand and not vehemently attacking something you've never tried. Its always better to say "I have found" rather than "I have read".

Jim- anything you can perceive in the stepped lagers; taste, mouthfeel, head, etc?  I just did an alt, and so far all i can report is theincreased efficiency....96% vs normal 87-88%. wont be kegging for another two weeks, and have only tasted a sample during gravity check.

I do plan on doing a lager this weekend with same step schedule-145F for 30 minutes at about 5.3PH, 158F for 45 minutes at about 5.4-5.5PH.

306
Beer Recipes / Re: Low ABV Brew
« on: December 29, 2015, 02:56:03 PM »
I'm sure that's a great beer, but my goal is to make an American mild without British ingredients.  That's the challenge part....

FWIW I've mashed as high as 163 without making an appreciable difference in body or flavor.

Do you find subbing 2-row for MO in a lot of these recipes gives poor results?

Denny's not a MO fan. Personally, i like it. use some aromatic, crystal of choice, carapils to mix in and get some mouthfeel and body.

307
Beer Recipes / Re: Altbier Recipe
« on: December 29, 2015, 02:21:43 PM »
Did you make a starter b/c you were concerned about the lower number of yeast cells at cooler temps?

yes instead of just pitching a pouch, treated it like lager and made starter. ripped those sugars to shreds pretty quickly -around 60-64hours from pitch and at 58F.

308
Beer Recipes / Re: Low ABV Brew
« on: December 29, 2015, 12:32:46 PM »

depends what you feel like!

Beers that don't suck  ;D

precisely...pick a beer style you enjoy and drop the grist to desired abv.

edit: if it sucks.....well, blame the brewer  ;D

309
Beer Recipes / Re: Low ABV Brew
« on: December 29, 2015, 12:29:52 PM »
wide open-you can pick just about anything you like and brew it low abv. Ive done it with pale ales, pils, amber ale, etc.

depends what you feel like!

310
Beer Recipes / Re: Altbier Recipe
« on: December 29, 2015, 12:25:07 PM »
so I used a pouch of white labs wlp029 pure pitch in 1.5Qt starter, let it ferment out on stir plate and then decanted and pitched it into my alt on 12/26 at 4pm. went into 58F wort and held there until this morning when krausen had dropped . decided to take a reading and it went from 1.052 to 1.013....suprised me based upon experience with wlp029 and colder temps then recommended by white labs. 

my pure pitch was month old, and with 1.5qt starter and how quickly this has progressed, got me thinking it was over pitched. everything tastes and smell as expected with this yeast and brew...just curious how it progressed so quickly.

anyway, Ive put slow ramp on carboy warming it up to 68F and holding to finish up and clean up.

311
Beer Recipes / Re: Stout Thoughts
« on: December 27, 2015, 04:41:18 PM »

Yeah I've still got some of the stout left. I might add a little lactic to a pint for giggles.

I can't imagine that tasting too good.

You might be surprised


Sent from my iPhone using Tapatalk

312
I've got 2 weeks off and taking advantage......time off is precious  thing so enjoying myself with family and friends.


Sent from my iPhone using Tapatalk

313
IMO beer and heavy food don't mix anyway.

+1.  I get to full/bloated when combining mass amounts of both.


+2.  I like having a few beers better when I've eaten a sensible meal, not a bunch of carb heavy holiday food.
6 beers and some pistachios = sensible meal.

+1 Pete

314
The Pub / Re: My Christmas Present
« on: December 27, 2015, 03:37:29 PM »
congrats Keith-looks awesome.  I'm jealous and hope to perhaps do something like that someday.

315
All Grain Brewing / Re: Efficiency Mini Test
« on: December 27, 2015, 03:31:20 PM »
wow Justin...something happened for sure. that low, you would have had to barley even crush grain at all. did you observe the crush at all?

Pages: 1 ... 19 20 [21] 22 23 ... 241