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Topics - blatz

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Beer Recipes / Amber Ale: To Dry Hop or Not to Dryhop?
« on: October 27, 2011, 07:07:28 AM »
In my never ending search to find an amber that fits my tastes perfectly, I am starting from scratch once again on Amber (frankly I'm about ready to give up on the style) but here's what I have put together:

OG: 1.056
IBUs 35-37


11lbs Weyermann Pale Ale malt
11lbs Rahr 2-row
2.0bs  Weyermann Carared
1.5lbs Briess C-80L
.25lbs Fawcett Chocolate

60min - 1oz Magnum
15min - 2oz Cascade
FO - 3oz Columbus

Any comments welcome, but am mainly looking for: is it missing the dryhop??

Classifieds / FS: Morebeer Hopback plus 2 male SS fittings
« on: October 24, 2011, 06:57:49 AM »

Looking to sell my morebeer hopback along with the SS fittings for the ports.  Been used 5-10 times tops.

The hopback is the same as pictured here:

and the 2 fittings here:

Looking to get $60 plus shipping.

Commercial Beer Reviews / 2011 Sierra Nevada Northern Hemisphere
« on: October 15, 2011, 05:25:37 AM »
Picked up a bunch of these along with a couple Estates Thursday night.  Cracked a bottle of the Northern Hemisphere Wet Hop Ale last night - simply magic in a bottle - tons of pungent citrusy, resiny hop aromatics.  Nice and bitter, and layered with an edgy, complex hop flavor.

I've been really disappointed with the last 2 years versions, after the first year I had it ('07? '08?) when it was one of the best beers I had ever had, but 2011 seems to have recaptured all that was lost.

At $4.99 a bottle or less (i had a coupon) its a steal - highly recommended!

PS - The highlighting is for you, Tom  :D

Equipment and Software / Dryhopping in Conical
« on: October 13, 2011, 11:26:53 AM »
Has anyone here ever tried using a surescreen over the racking arm of a Blichmann conical?  I've recently been enjoying dryhopping directly in the conical, but have been using hopbags, since there are warnings all over the place about not using whole hops in the conical without a bag. 


All Grain Brewing / Kettle v. Mash pH
« on: October 08, 2011, 05:55:25 AM »
Hey guys

What kind of a drop should I expect to see between mash and kettle pH?

Brewed a pilsner last night and my pH meter was going haywire.  I recalibrated before mash-in, took a sample, cooled it - first reading 6.05 - huh??? recalibrated, took a reading of the same sample - 5.4 - okay! - rinsed and re-took just for good measure - 5.7??

Broke out the colorpHast strips - solid 5.3 (which really means about 5.5-5.6) - i'm okay with that.

Then in the kettle, I used my meter - 3 consecutive readings, rinsing in between - every time dead on at 5.41.

So I'm curious what the differential between mash and kettle pH is - trying to determine if I was just getting bad readings or is something else awry.

Yeast and Fermentation / Basic Yeast Stock List for LHBS
« on: October 03, 2011, 01:57:20 PM »
Hey all

I am trying to help my friend/LHBS owner develop a 'regular stock' list of yeasts - he's been getting too much of too many unique use yeasts that wind up getting old and expiring, so I offered to help put together a listing of about 10 to cover most of the bases.  He is still going to offer custom orders for what he doesn't regularly carry.

What do you think?  (He wants to stick to WL) I am particularly interested in thoughts on the Belgians - I don't brew those, so I am only going on what I perceive you guys use.

  • 001 Cali
    002 English Ale
    007 Dry English Ale
    028 Scottish
    380 Hefe IV
    400 Witbier
    500 Trappist Ale
    570 Golden Ale
    830 German Lager
    833 German Bock Lager


General Homebrew Discussion / Transferring the Dryhops?
« on: September 30, 2011, 01:51:15 PM »
Is this a bad idea? 

I am going to initiate dryhopping in the primary tonight of my IPA, but can only do so for 7 days (need fermenter for brewing next week), but I really want to DH for 14 days.

I have 2 options:

1). put the whole 4oz slug in 2 bags into the primary, and then when I rack to kegs, put transfer one bag to each keg.

2). put half the DH amount into the primary, and then add the other (fresh) half to the kegs.

Option 1 is the easiest solution, but I there are some things I worry about - oxidation and carrying the remnants of the krausen into the serving vessel.


Equipment and Software / Placement of Vent for Condensate Hood
« on: July 15, 2011, 07:59:27 AM »
Hey all

I'm finally at the point where I need to position my condensate hood and venting. 

The hood is 6' and has an 8" round exhaust riser on the top to which I will reduce to 6" and hook up a vortex fan. 

My question is:  would it be better to vent out of the room above the hood which would have the least amount of distance travelled or vent out the perpendicular wall, which would allow me to slope the ducting a bit to prevent water from forming and dripping back in.

My other concern is I heard, though have had trouble confirming that if I need a make up air vent (which I may not - our a/c people are calculating the CFM loss vs A/C) it cannot be on the same wall as the vent - I would think a makeup air vent would be best served directly above the kettles in between the kettles and the hood.

Thoughts/advice/comments appreciated.

Equipment and Software / pH meter - what else is needed?
« on: July 08, 2011, 08:56:34 AM »
My wife is getting me a Milwaukee MW101 meter for my birthday coming up.  But I can't tell what comes with it and what other solutions I should get along with it.

She is buying through amazon since its pretty cheap - any advice would be helpful.


Beer Recipes / Getting Cold Feet on A Fest Recipe...
« on: June 22, 2011, 09:01:33 AM »
About to brew my Oktoberfest in a few weeks and man, I am starting to get cold feet on the recipe.

Was looking to try what a member on another forum (bryanh), whom I highly respect, calls his favorite recipe for oktoberfest/maerzen style after trying many combinations.  The rundown is this:


17.5lbs Weyermann Munich II 12L
7.5lbs Best Pils 1.8L
20ibus of Tradition at 60min

Mash for 90 min at 151-2.

Yes, I am doing single infusion - its too damned hot right now to be decocting.

I'm having second thoughts  :-[

Guess at worst it'll be a dunkel-lite  ;D :D

All Things Food / Jambalaya Tonight
« on: June 03, 2011, 08:31:53 AM »
Jambalaya tonight after work - 1lb shrimp, 1/2lb chorizo, 1/2lb spicy kielbasa, tomatoes, celery, carrots, onion, rice and lots of red pepper - what's your favorite way?

Beer Travel / Beer in Palo Alto, CA
« on: May 23, 2011, 05:41:06 PM »
Will be there on business for a couple days - any must stop beer bars?

Beer Recipes / Helles - FWH + small late addition only
« on: May 19, 2011, 10:53:25 AM »
Got some comments back on my helles recently that said too much hop bitterness/hop bite. Only used 19IBUs (calculated) so I was kinda  ???

Was thinking of slightly reducing the 60min hop charge and instead using it as FWH.  Will keep the small late addition however (0.50oz Hall Mit at 10 min for 12gal)

Any thoughts on this switchup?

All Things Food / Rotisserie?
« on: May 05, 2011, 08:19:12 AM »
I'd like to use our rotisserie for dinner on Sunday - did chickens last weekend which were awesome, but frankly, I don't have any good ideas beyond that, so throw out some ideas/recipes if ya got em!


Yeast and Fermentation / Question for WL051 users.
« on: March 31, 2011, 07:36:46 AM »
Hey guys,

I decided to give WL051 a trial on a few beers recently in place of my usual 1056/US-05 on some American Ales (Robust Porter, Amber, IPA and IIPA).  I repitched from the Amber into the IPA and IIPA and both of the latter have this intense orange citrus fruity character that really overpowers the hop presentation - I've got 1.5oz of dryhops in each keg that are in the background to say the least.  My friend asked how much orange zest I used in this batch without any prior comment from me.

Is this normal for a second or third generation of this yeast?  I've decided I don't really like this yeast over Chico, and frankly it doesn't seem at all what I recall from using WY1272 years ago, but I hate to form an opinion if it sounds like something went awry with my particular batches.

Both beers were pitched at 60 and fermented 64-66 wort temp, but each beer uses a vastly different hop schedule - the IPA included Columbus, Cascade, Simcoe, Amarillo and Centennial, whereas the IIPA was Magnum for bittering and then all Centennial .

Its possible that I picked something up I guess that caused this or perhaps repitching isn't ideal for this strain (?), but I wanted to know from some experts what they think on what resulted.


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