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Topics - blatz

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91
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:

12gal/1.054/20ibu

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

92
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?

93
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?

94
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?

95
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!

Cheers!

96
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.

Cheers!

97
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?

98
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?

99
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 http://www.rebelbrewer.com/shoppingcart/products/ALC-Acid-Line-Cleaner-33-oz.html ?

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?

100
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? 

101
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.

Thoughts?

102
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?

103
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?

104
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?

105
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.

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