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Topics - blatz

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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.


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?

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