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Topics - blatz

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Ingredients / What do you think of this hop combo with Galaxy?
« on: August 01, 2013, 02:08:02 PM »
Really loved the Galaxy hopped commercial beers I've had in the past, so I just got a few lbs of galaxy in and want to experiment with it. 

I'm not a SMASH kind of guy, or even a SH type since I like layering complexity of hop aroma and flavor.

Anyway, thinking of bittering with a high alpha, then at using the following combination all the way through including dryhop:

Galaxy, El Dorado and Columbus

I definitely want Galaxy in there (duh), and also would consider:


I have tons of simcoe and some amarillo, but I really want to steer clear of these hops since I use them so often in everything else.


I brewed some fest bier last weekend, but will be kegging a robust porter this weekend and brewing a RuinTen clone - 40+# of grain and 1.5# of hops for 12 gallons.  Gonna push the limits on this one, but am excited.

what do YOU have in the hopper? 

All Things Food / Boston Butt Recipe?
« on: July 31, 2013, 07:25:54 AM »
i've got a couple boston butts in the freezer; need to make at least one soon - figure i'll slow cook it whilst brewing my RuinTen clone this saturday (40#+ of grain and 24oz of hops  :o).

Anyways, got any good ones?  I want to stick to using my dutch oven for either braising or slow roasting so I can keep the maintenance to a minimum since I'll be finishing brewing during some of the cooking time.

Any help will be appreciated!

Yeast and Fermentation / Lager - oxygenation woes
« on: July 27, 2013, 01:43:09 PM »
My O2 regulator crapped out about 30-40 seconds into oxygenating my Oktoberfest wort today - think it'll be okay?  I'm quite pissed at the moment.  An otherwise perfect brewday!

General Homebrew Discussion / Green beer - pellets?
« on: June 17, 2013, 09:02:53 AM »
I've noticed recently, since I switched to all pellet hopping, that my ales tend to be have an off "young/green beer" type aroma for about a week or two in the keg before they condition into shape, so to speak.  This is vastly different from when I used solely whole hops - it always seemed beers were ready to drink right as soon as they were in the keg.  In both cases, I have always primaried an ale for 3 weeks prior to hitting the keg. 

Anyone else seem to notice this?

What's firing in the kettles?

am kegging an American Amber and a Doppelbock, then...

I bought a bag of Weyermann Floor Malted Pilsner malt that I am going to make some more czech pils with, and I am also hoping to brew either a IIPA or a Sublimely Self Righteous clone (but with Chico yeast).

What do you guys have going this weekend?  I have a starter of chico going and am thinking of going old school Amber Ale:

12 gal 1.056/44 IBUs
81.5% 2 row
11% Eng Med Crystal
5% Victory
2.5% Pale chocolate

Chinook to bitter
4oz Cascade/Centennial at 15,flameout and dryhop (+1oz Columbus)

What about you?

Beer Recipes / Ballast Point Homework Series...
« on: May 16, 2013, 12:41:25 PM »

dayum! 18% crystal.  i'd like to taste this before making it sometime...

General Homebrew Discussion / Kettle Loss - Blichmann Hop Blocker
« on: April 29, 2013, 07:19:58 AM »
I measured the losses from my two brews this weekend (12 gal of dopplebock and 12gal of black IPA), using a Blichmann Hop Blocker.  on the first, dopple, I lost just under half gallon.  on the IPA, the hop sludge seemed to 'strand' a bunch of wort, and i wound up loosing about .75 - 7/8 of a gallon of wort. 

Bear in mind this is the liquid that is separate from the hop sludge - not much to speak of on the doppel and a whole fat disk in the center of the kettle on the ipa.

I shop vac'ed the actual available liquid to do the measurements.

does this seem excessive?  i guess as long as I get two full kegs who cares, right?  just wondering if I shouldn't try something like this instead;

whatcha'll got going on this weekend?  I'm brewing a dopplebock (1.080) and a black IPA (1.082) - never made either style before, looking forward to it.

Yeast and Fermentation / Old Slurry - Building Back Up.
« on: April 23, 2013, 07:39:34 AM »
haven't done this in forever as lately i've just been recycling yeast before it gets too old, but this time I need to restart an old slurry.

Have some 007 that was harvested on Jan 19th. 

Am brewing a black IPA on Sunday ~1.080SG - 12gal. 

Mrmalty says i need about 650bn cells.

i was thinking of: 4 heaping tablespoons in 1 liter flask (on stirplate), let that run through, then decant and pitch into 2L of new wort?

anyway I could keep the january slurry to use again in this manner, or is the risk of contamination too great now that I opened and extracted some? 

Or should I just bag it and use US-05? Was really trying to make something Sublimely Self Righteous like so was hoping to stick with 007, but...

Beer Travel / 2 Nights in San Diego
« on: April 12, 2013, 08:45:26 AM »
Will be in San Diego on Monday and Tuesday, staying at the Omni on L street.

Any recs for bars, restaurant and maybe a brewery tour?

We've not done one of these in almost a month, so I'll get it started...

I'm brewing, but I can't decide if its going to be a Dortmunder, German pils, or more Czech Pils (I have 2 kegs currently lagering of CP that is just mindblowing so far).  Any nudges in the direction of either style will be considered  ;)

Kegging and Bottling / Kegerator Issues - Dump Cup!
« on: April 03, 2013, 07:19:17 AM »
Hey all

If a tap hasn't been pulled in about an hour or so, i generally have to dump a few ounces into a cup before pouring into my glass as the beer has sat in the line in a warm tower  and gets an unpleasant/off aroma and flavor.  I basically pour into the dump cup until the glug of foam stops and regular beer flows. Does anyone else do this?

I'm getting pretty tired of if (after 5 years LOL) as it wastes a lot of beer over the life of a keg.  Eventually I will be getting a new kegerator with a chilled tower, but for now, is it worth it to install the whole computer fan contraption?  I don't have ANY space left inside the kegerator - its pretty filled to the max.

I've changed lines several times and it doesn't seem to help things at all and I am vigilant about using BLC and sanitizer in between kegs. 

Do I have a unique issue or does everyone with an uncooled tower kegerator have this issue?

General Homebrew Discussion / Time Crunch - What Would You Do?
« on: March 27, 2013, 07:05:07 AM »
Hey guys - brewed 10gal of IPA for the festivities portion of my club's upcoming competition, and unfortunately I'm down to the wire as far as my usual schedule goes, so I want to use some gelatin to clarify it before serving since I won't have the extra week or two to let it naturally condition and floc out.  Fermentation is done or close to it (8 days in) so now i'm moving on...

But I have to dry hop it too, which leaves me with a dilemma.  Do I:

1). Chill it down in the fermentor, add gelatin, then rack to kegs, warm it back up and dryhop for 10-12 days, then rechill and carb.


2). Dryhop in the primary, pull the dryhops, then chill it down, then add gelatin, rack to kegs, keep cold and carb? 

The issues I am grappling with are in number 1 I have to chill, warm and then chill again.  In number 2, I have to add gelatin after dryhopping, which I have never done, but have read some mixed reviews on, mainly that the gelatin "steals" some of the effects of dryhopping.  Guess I could always add a little bit more to the keg if i wanted to offset that.


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