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Messages - blatz

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16
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?

17
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.

18
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"

wow.

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

19
The Pub / Re: Officially a dad
« on: January 27, 2015, 11:20:17 AM »
congrats

20
Equipment and Software / Re: "Varnish" in Fermenter
« on: January 26, 2015, 07:51:35 AM »
yes, i have noticed the same martin.
and a hot (140df+) recirculated soak of PBW for a few hours tends to help a lot. i generally try to use a dishrag to scrub the interior periodically during the soak to help loosen up the layers. 

as TM mentioned, alternating with an acid soak helps tremendously.  I find that Five Star Acid #5 does the trick.  its weird, but its very satisfying to see that perfect metal shine after the acid has done its thing. 

I put it on my calendar to try and run this process on my boil kettle, HERMs coil, and conicals about every 6-9 months based on when I have a lull in brewing.  I just did the BK and coil last weekend and will probably run it in my conicals this coming weekend as I don't expect to brew for a few more weeks.

21
Other Fermentables / Re: mead in a beer competition
« on: January 26, 2015, 07:43:44 AM »
There's nothing wrong with gaming the system by entering a category that doesn't get as many entries and thereby increasing your chances.  We have very few cider makers in Florida so those categories have better odds, but we have a lot of mead makers, so the chances may be better in Dark Lagers than Meads.
Obviously there are many more entries in beer than in mead and cider.  Our statewide circuit applies the same number of points for each category winner, but mead and cider best of show only picks up one point as opposed to 3,2,1 for the three beer best of show winners.

Didn't Dennis Pierson take HOTY once?  If not, he came close and IIRC only with ciders?

22
Ingredients / Re: Malt Differences
« on: January 21, 2015, 02:44:09 PM »
A quick side question: I've never consciously tasted red wheat. Would you guys be able to distinguish red wheat beers from white wheat beers in a blind test?

I would be surprised if I was able to. Perhaps with significant prep and a very large proportion of wheat in the recipe but I wouldn't bet the farm.

i swear a hefeweizen a friend once made with red wheat seemed to have a red tint to it, but that could be suggestive.  didn't taste any different than i expected though.

23
General Homebrew Discussion / Re: Mead: When to Add Pectic Enzyme
« on: January 17, 2015, 01:25:36 PM »
Using pre-frozen organic raspberries.  Going to add them to the secondary.  Should I not use the pectic enzyme ?

24
General Homebrew Discussion / Re: Mead: When to Add Pectic Enzyme
« on: January 17, 2015, 01:13:53 PM »
Not actually boiling - pasteurizing

25
General Homebrew Discussion / Mead: When to Add Pectic Enzyme
« on: January 17, 2015, 12:39:28 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?

26
Extract/Partial Mash Brewing / Re: C15L base malt?
« on: January 16, 2015, 12:34:39 PM »
it is commonly found as "english extra light crystal" fyi.

27
Yeast and Fermentation / Re: 007 Dry English Ale
« on: January 16, 2015, 08:24:59 AM »
this isn't my first rodeo.  ;)

if you look back, it appeared that prior to dryhopping, that the gravity stopped at 1.016 based on two readings. 

after dryhop it lowered to 1.013, also based on 2 readings.

could be totally unrelated to dryhop or not.  i dunno.

looks like you just squeezed out a few more points. did you just raise the temps or did you also rouse the yeast?

Just let it sit at the temp (70df) that I raised to at the end of fermentation - sat for 2 weeks after apparent primary activity subsided.  maybe the slow kids finally finished up while it was dryhopping.    i wasn't able to rouse (conical) - need to put together an apparatus like majorvices has to blow co2 in the cone to rouse yeast sometime.

28
Yeast and Fermentation / Re: 007 Dry English Ale
« on: January 16, 2015, 08:17:30 AM »
this isn't my first rodeo.  ;)

if you look back, it appeared that prior to dryhopping, that the gravity stopped at 1.016 based on two readings. 

after dryhop it lowered to 1.013, also based on 2 readings.

could be totally unrelated to dryhop or not.  i dunno.

29
Yeast and Fermentation / Re: 007 Dry English Ale
« on: January 16, 2015, 07:59:34 AM »
forgot to post this earlier this week.  so i dryhopped in the primary at 70df (not my current protocol, but for this ESB i went with it).  noticed some faint airlock activity about 1-2 days in to the dryhop period (1 bubble every 40 seconds or so).  checked the gravity about 2 days before I planned to keg and it was 1.013, and checked prior to kegging and it was 1.013 again, so somehow activity either kicked back up or I picked up a bug while dryhopping. 

hoping for the former - and if so, I wound up getting the high 70s attenuation i expected.

its been chilling and carbing all week - hopefully i can steal a sample out of the keg over the weekend (it won't go on tap for a few weeks) and determine if it turned out all right, which based on the hydro sample i beleive it did.

30
The Pub / Re: Uh-oh... Lagunitas is going after Sierra
« on: January 14, 2015, 07:47:03 AM »
Lagunitas dismissed its suit today after seeing the negative public response.

I didn't really like their beers much or Tony's swagger, but now I am even less impressed.  what a douche.

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