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Messages - blatz

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All Grain Brewing / Re: Munich Dunkel Mulligan
« on: February 21, 2015, 01:10:56 PM »
I'm locking that it.
10 lbs weyerman light munich
3 lbs munich 20
2 oz carafa 2

I think for my next beer we'll do an IPA by forum consensus. That ought to be a nightmare lol

that looks good.  just make sure you mash longer due to lower DP.

All Grain Brewing / Re: Munich Dunkel Mulligan
« on: February 21, 2015, 01:10:21 PM »
Several excellent brewers in my club have come to the conclusion that dark Munich malt can be overdone in a Dunkel. They are trending to much higher light Munich malt percentage with touch of carafa (around 1%) in the grist. Anymore carafa than that tends to impart a perceptable roast note in the beer.

i did not care for my last dunkel although it scored well at comps.  Had too much of that dark fruity malt driven flavor.  It had 52% munich II and I think 30% would have been a better target.

Ingredients / Re: Bell's Two Hearted Ale malts
« on: February 18, 2015, 10:55:27 AM »
What I mean to ask: would anybody be able to taste the difference between 2-row and pale in a double blind test?


I love Rahr 2 row, but despise their 'pale malt'.

As for the pale malt, given the % in the grist, I would just use vienna, honestly...

General Homebrew Discussion / Re: Wedding beer names
« on: February 17, 2015, 08:44:55 AM »
what no Polygamy Porter?  ;D

well, Raison d'etre roughly translates to reason for being, which is kind of a sappy wedding reference, but some people like that stuff so... Saison D'etre

Nelson - i thought Willie Nelson, so i was thinking either..."Nothin I Can Do About it Now" or "You Were Always on My Mind"  depending on your sense of humour, or lack thereof.  may be a stretch having to explain the Nelson connection though...

General Homebrew Discussion / Re: What's Brewing This Weekend? 2/13/15
« on: February 13, 2015, 01:25:57 PM »
No matter hold cold it gets or how much snow comes, a half liter of Oktoberfest is sure to make it all alright!

Some of us are still at work - salivates...

If you can purge the fermenter, then rousing by bubbling CO2 through the beer will be even better than increasing the contact area.

can be done very effectively with a keg and a surescreen if you keg...

General Homebrew Discussion / Re: What's Brewing This Weekend? 2/13/15
« on: February 13, 2015, 09:07:51 AM »
APA (haven't done one of these in a while)

1.056/42 ibus

82% 2row
10% munich
8% eng Med crystal

Mags for bittering, Citra/Simcoe/Columbus at 10, whirlpool and dryhop.

Ingredients / Re: English Crystal Malts Mistaken for Diacetyl?
« on: February 12, 2015, 12:13:08 PM »
Sure.  Warm temperatures help.  Keep it above 55 or even 60 F to speed things along.

I know this is true if yeast it present, because the elevated temp activates the yeast to consume the diacetyl.  But are you saying that simply raising the temp will do the same thing?

I tried something similar with acetyaldehyde in a pils I made years back - dave mentioned to me the boiling point of acetyaldehyde was 60-something IIRC, and advised me to pull the kegs out and degas them over a week or so.  it certainly seemed to help a lot - there was a faint hint of green apple after, but that could have also been me knowing it was there at one point, since most tasters didn't notice it.

my guess is that there is still enough yeast in the unfiltered beer to 'clean up' the job if warm and thus not dormant.  but that is purely speculation. 

General Homebrew Discussion / Re: Debbie Downer (Cleaning My EHERMS)
« on: February 09, 2015, 07:32:15 AM »
The algae is on the inside of the coil, or the outside?  Is it green?  This seems like a problem with moisture leftover during storage.  If it's the inside, you could blow it out with CO2 after cleaning.

yeah - i have Kal's exact setup, but I don't have the problem you reference.  leave all valves open after cleaning/rinsing.  every few batches a good long reciculation of PBW, and every six months a PBW soak followed by an acid wash keeps it sparkly.

Commercial Beer Reviews / Re: German Pils recommendations
« on: February 06, 2015, 08:48:28 AM »
you guys get Spaten Pils by you, Ken?  we only get the premium lager/helles.  never had the Pils.

Jever is also a good one, but the last time I bought it, it was unbelievably skunked.

nothing wrong with Bit.

Commercial Beer Reviews / Re: Sierra Nevada HopHunter
« on: February 06, 2015, 08:45:29 AM »
man.  florida is still waiting to receive it according to my package store guy.  really looking forward to it. thanks for the review frank - sounds good!

thankfully, i have some of the best IIPA i've ever made on draft to hold me over  8)

Ingredients / Re: To Degas or Not?
« on: January 28, 2015, 08:13:59 AM »
what does "degas" refer to with this?

the prevailing thought the last time I toasted oats before mashing them was that there are some harsher volatiles that are released as a result of toasting the oats.  if you let them sit for a while, said volatiles will waft off/degas of the oats.

Ingredients / To Degas or Not?
« on: January 28, 2015, 07:53:14 AM »
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?

Equipment and Software / Re: "Varnish" in Fermenter
« on: January 28, 2015, 07:39:42 AM »
Why couldn't one use barkeepers friend for this?

I've always been leery about using it on the inside of my SS conicals - maybe unfounded, but I just want to avoid scratching.

Commercial Beer Reviews / Re: Nooner Pils
« on: January 27, 2015, 12:34:00 PM »
The Hoppy lager was just a little bland for a brew called "Hoppy"


I think the Hoppy Lager is extremely hoppy in aroma and flavor.  its smoother and crisper in finish with less lingering bitterness than a normal IPA, but thought it was a great IPL

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