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Topics - blatz

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Yeast and Fermentation / Lager Yeast Longest Lag experience
« on: June 03, 2016, 08:23:13 AM »
As many of you know, I brew a lot of lagers, but this one has befuddled me.

Been running 835 German Lager X currently.  Previous 2 pitches (dortmunder and pilsner) were extremely healthy, fast (<8 days) and flocculent, and sampling has been so great that I am hoping that 835 is made a year round.

Third pitch into an Oktoberfest (600ml Slurry/27 days since previous pitch so calced as 2 weeks 'old', 12 gal 1.058 wort) 2 minutes pure O2.  72 hours in nothing.  at 84 hours, I gave in and pitched another 200mL. at 96 hours started to see airlock movement and krausen development.  it is now pounding away, dropping about 1 plato per day.

I'm not sure what I've done wrong here.   I'm extremely pissed as the brewday went otherwise perfectly.  I am already tentatively scheduling a rebrew in late June or early July, growing some 835 from the 1st fermentation that I saved, in anticipation that this one being completely FUBAR.

Any thoughts or suggestions?

General Homebrew Discussion / Scotch Ale - Cloudy?
« on: April 05, 2016, 01:42:49 PM »
In your experience, are Scotch Ales normally cloudy?  Recently made one, and its murky -pH was ~5.35, golden promise base, skotrat's boil down first runnings procedure.  A bit of a google search and it looks like a lot of commercial examples are cloudy also.  what say you?

Beer Travel / Denver
« on: March 28, 2016, 10:53:20 AM »
I'm headed to Denver in mid May, and need some advice.  Will be there for around 5 days, definitely staying in Denver for 2 days (girlfriend has a conference) but was curious if we should stay for the remainder in Denver or venture out to Boulder, Longmont, Vail etc for the other days?

priorities would be good restaurants and hiking - will make it a point to hit good breweries no matter where we stay - Avery, O'Dells and maybe Lefthand are on the wish list.

suggestions/thoughts welcome

General Homebrew Discussion / How long for a pH reading?
« on: March 05, 2016, 07:36:47 AM »
How long do you keep the probe in solution to get a reading?  Seems that it always moves even after being in solution for a LONG time.

I used to let it sit for about a minute and then call it good. 

What do you guys do?

Beer Recipes / California Common idea
« on: February 19, 2016, 08:46:54 AM »
1.056/40ibus/12 gallon batch

93% Golden Promise
7% Crystal 40L or caramunich

Magnum for bittering
4oz Cascade at 10
4oz Cascade whirlpool at 180df for 30 min

California Lager yeast

I know these are not traditional ingredients - was trying to use the Golden Promise leftover from a recent wee heavy brew in a way that would highlight that malt (rather than cover it up like in an IPA or Porter or Stout).  Never really cared for the Northern Brewer hop in isolation. 


General Homebrew Discussion / Venting - literally and figuratively
« on: January 14, 2016, 08:09:42 AM »
Went to take a sample of a lager that I'd cold crashed, opened up the bottom valve of my fermentor, forgetting about the vacuum created during cold crashing and air was actually sucked in the bottom until I quickly closed the valve.  Lesson learned, but god I hate when I make stupid mistakes... SMH.

Ingredients / Freezing Lactose
« on: January 13, 2016, 02:05:12 PM »
I recently bought some lactose to use in a milk stout, but I think I want to delay brewing that until later this year for more of a fall beer.  Think I should freeze the lactose?

Commercial Beer Reviews / SN Beer Camp Tropical IPA
« on: January 11, 2016, 01:16:03 PM »
Well, I can see that I'll be buying a lot of this in the coming months...

I thought I'd hate it because of the El Dorado, but a friend brought a few bottles over to crack after my scotch ale brew, wow.

Equipment and Software / Replacement Probe for MW102
« on: November 30, 2015, 09:42:09 AM »
Any body had luck finding a site for a replacement probe?  I am striking out at the usual suspects (amazon, walmart, etc).  Are they discontinued?

Ingredients / Weyermann Barke Munich
« on: November 16, 2015, 01:04:44 PM »
So...just bought some of this and will be using it (along with some vienna and pils) in a few weeks for another go of festbier (my February is like a mild fall for most of you out there so its still appropriate season).

Has anyone tried the Barke varietal yet? 

Yeast and Fermentation / How Does YOUR Lager Smell Before Lagering?
« on: October 19, 2015, 01:12:30 PM »
Was asked this question by a newer Brewer and to be honest I've had ones that I could drink right away to ones that were fruity or sulfury at kegging and I thought destined to be dumpers only to have them become wonderful beers 6-7 weeks later.

So what is your experiences?

General Homebrew Discussion / Pils Whirlpool at 80C and 100C
« on: October 08, 2015, 01:26:48 PM »
came across this, don't know if anyone has seen this, but was interesting:

I would have been interested on DMS also in this experiment.

Beer Recipes / Schwarzbier
« on: September 28, 2015, 08:13:26 AM »
Only made a couple of these in my 'career' and while the two iterations I made turned out nicely, they were more like porters made with lager yeast than true schwarz.

Trying to shoot for more malty, german type with more restrained roast.

Thoughts on this recipe:

1.051 SG
23 IBUs
24 SRM

12 gal

12# Pils
7# Dark Munich
1#2oz Caramunich
1# Midnight Wheat

.875oz Magnum 60 min
1oz Mittlefruh 10 min
1oz Mittlefruh 0 min



General Homebrew Discussion / What's Brewing this Weekend? 09/21/2015
« on: September 17, 2015, 11:23:00 AM »
Figured we keep complaining about the date, so...

Assuming nothing comes up to pull me in a different direction, I'll be brewing an Azacca/Mosaic APA - simple grist of 2row, vienna and english med crystal.  furthering my 'pseudo-drauflassen' yeast pitch trials...

Yeast and Fermentation / A Twist on Starter Technique
« on: September 11, 2015, 10:55:47 AM »
Maybe this is old hat to everybody, but it was new to me.  Just thought I'd pass this along, although the final product isn't in kegs yet...

I'd read in a few spots - Tasty and I think our own Mark (S. Cerevisae) do this (I think) about getting your yeast good and ready on brew day by pitching the yeast into a some of your newly made wort and letting it get to high krausen and then pitching into the main wort.

I tested this out with a recent pils - grew up the first step in a 2.75L wort in a 5L stirred flask, crashed a few days prior to brewday and then decanted, running 4.5L of fresh main batch wort onto the yeast cake in the flask and placing it in my fermenation fridge alongside the closed up conical.  once it reached high krausen (about 6-8 hours later), I aerated and pitched into the main wort. 

When I awoke the next morning fermentation was underway - appeared to be strong and after tasting a gravity sample last night, the fermenation appears to be flawless - hoping for a point or two more but it does appear to be winding down.  Very clean even at this stage.

I think I like this method - it saved me from having to do a second step on a lager starter, and it kickstarted the main fermentation off.

Sort of similar to what i learned SN does (i just visited the MR facility on the Beer Geek Tour) - they have a 200bbl brewhouse, yet use 800bbl fermentors, so they will brew 1 batch and pitch yeast, get it going and then brew 3 more successive batches pitching on top of the already fermenting wort. 

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