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Topics - blatz

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General Homebrew Discussion / Another Acetaldehyde Question
« on: February 10, 2011, 07:44:49 AM »
Trying to pinpoint the cause of my recent bout of acetaldehyde in my Czech Pils.  In six years and thousands of gallons of beer, I've never experienced this flaw before, so it really has me awestruck, especially since I make a pils or dortmunder about every 4-5 batches. 

Granted, this beer is just shy of 6 weeks since brewdate and the green apple appears to be working its way out based on samplings...but I'm wondering if cold crashing my pils prior to kegging is the culprit???

I primaried for 3 weeks+ 5 days before kegging, but the last during the last 4 days, I brought the temp down from drest at 60-62 down to 40, dropping 5df each morning before work.  But crashing before kegging is not a regular practice for me - I usually don't get around to it and just keg at drest temp and then throw the kegs in the lager fridge.

Anyhow, I ferment in a 14.5 gal conical, and when I crash, I put sanitized foil with rubberband around the stopper so as not to suck back in the liquid in the airlock, but I got to thinking - did doing this with the pils cause the beer to suck in so much air that it caused oxidation which led to acetaldehyde, or am I fretting over 'green' beer that will lager away fine over the next month?

General Homebrew Discussion / Do I need to use BKF to re-passivate?
« on: December 31, 2010, 11:08:45 AM »
I just acid washed my conical with DAC (basically super strength beer line cleaner) then acid soaked with ALC (Acid Line Cleaner) to finally rid myself of a hideous beerstone ring.

Question is, do I need to now scrub with BKF to "re-passivate"?

Can't hurt I imagine, but should I?

General Homebrew Discussion / How long can I soak?
« on: December 30, 2010, 02:23:39 PM »
How long can I soak stainless in either BLC or ALC ?

I figure the acid will eventually pit the stainless?  Recommended time is 15min, but so many people on the interwebs seem to say they soak for extended time in BLC?

Commercial Beer Reviews / Sierra Nevada Grand Cru 30th Anny
« on: December 03, 2010, 02:15:49 PM »
Blend of Pale Ale, Celebration and Bigfoot.

Anyone had this yet? 

Yeast and Fermentation / Could this be all the yeast I have??
« on: November 26, 2010, 07:06:02 AM »
I tried my fourth or fifth go at rinsing yeast a few weeks ago.  On Tuesday, decanted off the remaining liquid on top, and dumped about just shy of 400mL of slurry into some wort to wake up the yeast for saturday's brew.  Sat on a stir plate for 36 hrs, then into the fridge to crash cool.

Here's what it looks like this morning (sorry for the crappy phone pic):

As I understand it, the white ribbon is the yeast - could it be that this is ALL the yeast I actually have in there? However, the solids are well above 600mL now, so I'd think there was some growth.  I'm concerned now that I don't have enough yeast from the looks of things.

I think I'm done with yeast rinsing - I'm obviously not very good at it, and I have never had a problem with pitching slurry and doing a dump at high krausen to take away the dead matter.


Beer Recipes / Brown Malt...Amber Ale?
« on: November 10, 2010, 01:58:35 PM »
Wanted to get some impressions/input on using brown malt in an Am Amber Ale.

I have a bunch and was looking to use some up, while also revisiting a style I haven't made much of lately.

Recipe's at home, but off the top of my head:

12 gal/1.056/35IBUs

18lbs Pale Malt
2lbs Caramunich II
1lbs Crystal 20
2lbs Munich I
2lbs Brown

Columbus for bittering
1.5 oz each of Simcoe/Amarillo at 20, 10 and Flameout.

WL051 Cali V

I'd like to get rich maltiness that finishes with  the toasty, biscuit slightly drying notes of brown malt, but I don't want to end up with a beer that's a tweener between AAA and ABA.

Any thoughts out there, or shall I brew it to find out?

Kegging and Bottling / Beer Stone - Dip Tube
« on: November 03, 2010, 08:20:41 AM »
Hey all

have a few dip tubes that have become pretty laden with beer stone.  As we all know, pbw soak doesn't help at this point.  I tried BKF and a green scrubbie, but it really is pretty stubborn and not seeming to work.  Any reason I couldn't use wet sand paper (ultra fine)?

Any other suggestions?

Ingredients / 100% Dark Munich Bock
« on: October 18, 2010, 09:17:10 AM »
Was going to brew majorvice's traditional bock next week, and ordered some Weyermann Munich II from my new LHBS guy - only wanted 10-15lbs, but he's accustomed to me wanting full bags so I wound up with the whole nut, no big deal - I'll be using it.

Anyways, the recipe is usually a mix of light and dark with some carafa I for color, but then I was thinking "why not just all munich II?" This would help me kill a little inventory - I have no problem going through lots of light munich, but I'll have this dark munich for a while.

Very undecided - any thoughts out there?

Ingredients / Hops
« on: October 04, 2010, 12:36:56 PM »
In case you hadn't noticed yet, hopsdirect and freshops seem to have their 2010 inventories most of the way up.  I just ordered a reload of my freezer tallying to 10lbs of hops  ;D.

Just FYI.

Yeast and Fermentation / WL American Ale Blend WL060
« on: September 24, 2010, 11:16:37 AM »
Well, I was hoping to use WL Cali V 051 for a series of upcoming ales, but unfortunately the place I buy from was out of stock.

So I got this one instead.

Amazingly, I've not been able to find a lot of reviews/threads online about it - there's one on Brewboard, but it looks to be from someone who had fermentation issues due to underpitching.

Any thoughts/experience?

All Things Food / Opening Weekend of Football - Whats on Your Grill?
« on: September 08, 2010, 07:31:54 AM »
Fall is almost upon us - concurrent with the football thread in the pub, I was curious what everyone is planning for this Sunday's festivities

I am going to go way off the reservation from what I've been eating lately (an informal diet of sorts) and get back to some good ole comfort food:

I'm going to do 2 or 3 racks of st louis style ribs on my weber using a recipe I'd seen from Bobby Flay recently:

some home made baked mac and cheese and then I'm still thinking of the others, maybe collard greens and corn bread.

NG Pils, Dunkel, IPA, Wit, and RIS are all on tap, and I've got many commercial Festbiers in the fridge along with some other goodies.  

I may have to call in sick on Monday  :D ;) ;D

Ingredients / Carabrown
« on: July 22, 2010, 07:07:10 PM »
Anyone use this yet? I bought a pound from rebel and was thinking of using it this weekend in my fest (1lb in 12 gal) for a lil sumpin different.

Pimp My System / Building the Ultimate Brewhouse?
« on: July 20, 2010, 08:19:37 AM »
Okay - here goes:

I might be moving and have the ability to design a new room (attached to the garage) entirely for brewing.  Pretend for the moment that $$ is not a limiting factor.  My FIL is the builder, so I basically have carte blanche - he can do basically whatever I tell him I want to do.

My brewing area will be about 15 x 15.  

I have the ability to have it LP hard plumbed.

The first thing I have to decide is whether the system should be stationed inside.  My FIL is promoting this since I could brew inside where its cooler (a/c).  We could get a commercial grade hood vent system, but this would also probably require me to switch to a brewsculpture setup, such as this:

I don't think I could continue on my homemade gravity fed stands and banjo burner inside - just can't see that working.

Could forgo that all and continue just the way I'm doing (rolling my carts out into the driveway), but then I'm not taking advantage of building the 'ultimate brewhouse'.


Will probably tack a lot more questions on here as they come up.

Another Pils is coming up and I am trying to use up what I have on hand this summer before I reload in the fall.

Having a bit of a tough time deciding between:

Hersbrucker or

50:50 Crystal/Mt Hood

*this is for the late additions only.

I usually use a mix of either Hallertau or Mt Hood and Tettnanger, but I am low on the two german hops, so I'm looking to 'speriment. 

Magnum for the 60 min addition always.

What's your vote? 

All Grain Brewing / Toasted Oats in Wit?
« on: June 07, 2010, 01:37:55 PM »
Am brewing up my wit again in a few batches, and was thinking, what about toasting the oats for this style?  Yes, no, maybe?

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