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Topics - blatz

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General Homebrew Discussion / Venting - literally and figuratively
« on: January 14, 2016, 03:09:42 PM »
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, 09:05:12 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, 08:16:03 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, 04:42:09 PM »
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, 08:04:44 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, 08:12:30 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, 08:26:48 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, 03:13:26 PM »
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, 06:23:00 PM »
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, 05:55:47 PM »
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. 

Yeast and Fermentation / Pulling Yeast
« on: September 11, 2015, 03:44:11 PM »
So my oktoberfest did not turn out like I wanted it to - finished around 1.015 and tastes very underattenuated. >:(

Despite it being late (doesn't really matter around here - our 'winter' is a mild fall to most of you out there), i am considering rebrewing my Fest since it is one of my favorites. 

My question is, I have a pils with 830 that is finishing up - it will be at the three week mark on Saturday - do you think it will harm the finishing/cleanup of the pils at all if I pull 400mL of yeast from the bottom dump valve?  Pils tasted great on a reading sample last night, though I am hoping for 1-2 more points of attenuation.

The Pub / Pepper Plants
« on: August 31, 2015, 08:59:15 PM »
I have a small raised garden in my yard - mostly for herbs, but I plant some other stuff like peppers, greens, etc.  I try to keep it as organic as possible, but I realize there are times when one must compromise.

I'm having a devil of a time with my jalapenos and banana pepper plants currently - snails, that's right, snails, are eating my peppers.

I use Neem oil spray to help keep most pests away from my herbs, but it doesn't seem to deter the snails in the least.

Anyone for mexicali escargot??

Ingredients / To Degas or Not?
« on: January 28, 2015, 02:53:14 PM »
Making a toasted oatmeal american brown ale at my next brew session. 

Is the old rule to toast the oats a week or so ahead of time, put them in a paper bag to 'degas' still applicable or is that an old wives' tale?

General Homebrew Discussion / Mead: When to Add Pectic Enzyme
« on: January 17, 2015, 07:39:28 PM »
Making a raspberry mead - adding raspberries to the secondary.  Do i add the pectic enzyme during boil, prior to pitching yeast or after fermentation is done and I am adding the raspberries?

Commercial Beer Reviews / Sierra Nevada HopHunter
« on: January 07, 2015, 04:20:28 PM »
no I don't work for SN, but I admire them immensely, and follow them on social media. 

anyway, saw this and thought its pretty cool - looking forward to it.

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