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Messages - blatz

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1862
Beer Recipes / Re: Getting Cold Feet on A Fest Recipe...
« on: June 22, 2011, 10:47:46 AM »
i usually pseudo decoct as well, although lately I've been getting away from it and have been just as pleased with the results.  I question decoction benefits as well, but haven't decided for good yet.

The flavor issue I am concerned about is that in the bock that I used 50% WMII in has a dark fruit thing going on from the malt - its not a yeast issue - its something I call 'munich-fruity'  - I get it very faintly from Ayinger Dunkel - its a good thing, but I don't want it to be overbearing in an oktoberfest. 

My fest last year was 65% Vienna, 15% Pils, 15% Munich I and 10% munich II (with a pinch of melanoidin) and it was kinda 'meh' - not rich and malty, sort of dry and a bit too hoppy.  It was consumed, but not with the same vigor that makes you shocked when the keg runs dry. Part of the blame goes to the Vienna maltster I think - NCM was out of Best, so the sent me Baird's Vienna instead - I wound up selling the 1.5 sacks I had leftover.

 So this year, I am going toward the other side of the fence to see what happens.  I can't imagine it will be undrinkable.

Spanishcastleale - you're right - I guess I had a brain fart when I typed that - I know its more like 9L - duh!  :-[


1863
Beer Recipes / Re: Getting Cold Feet on A Fest Recipe...
« on: June 22, 2011, 09:32:16 AM »
Second thoughts in regard to what, Paul?

the huge allocation to Weyermann Munich II

In terms of conversion or flavor?  If you're worried about conversion, I'd just do a 90 min. mash.

more on flavor - I've made a bock with this much M-II before and incorporated a 90min mash with no issues.

I guess there is only one way to find out about flavor...

1864
Beer Recipes / Re: Getting Cold Feet on A Fest Recipe...
« on: June 22, 2011, 09:08:06 AM »
Second thoughts in regard to what, Paul?

the huge allocation to Weyermann Munich II

1865
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

1866
All Things Food / Re: What's For Dinner?
« on: June 22, 2011, 08:42:14 AM »

homemade shrimp alfredo!  all from scratch.  took me six hours prep time.  it was fantastic though!

wait, homemade pasta as well?  damn that's a lot of work.  looks yummy - and only 20 minutes till lunch - hmm....

1867
Ingredients / Re: CTZ Hops anywhere?
« on: June 20, 2011, 10:42:15 AM »
http://www.freshops.com/cgi-bin/shopper.cgi?search=action&category=HOPS&keywords=all&template=PDGCommTemplates/hops.html

freshops has them right there - don't kow what you're looking at.

FWIW - Puterbaugh doesn't grow Simcoe, so you won't find them there.  They had them once ('06 or '07 IIRC) when they traded with another grower, but its been years since that happened. 

From what I hear from pros, it is unlikely we will see any Simcoe at the homebrew level from the '11 harvest.

1868
Events / Re: NHC Winners
« on: June 20, 2011, 06:29:55 AM »
johnf and his wife won gold in Fruit Beer.  Congrats!

wow - Josh won gold for bo-pils - hey Matt if you don't mind, send me his email I'd like to congratulate him.

1869
All Things Food / Re: What's For Dinner?
« on: June 16, 2011, 12:23:54 PM »
Anymore I like to buy whole chickens but I have to search through a bunch to find one <4 pounds.  

do you guys get Bell&Evans in CF?  I buy mostly whole chickens and most of the B&E are 3.5-4lbs.  Am grabbing one Saturday in fact.

nice duck there Phil - mmm now I want some cassoulet...

1870
I may also make another attempt at an alt, I did just regrow that yeast to keep it fresh.  Or a witbier, I just got that yeast in not long ago.
My best Alts have been O-fests and Viennas that 'missed'.  :-\

I'd be willing to bet that a vienna of yours that 'missed' was still a 40...

not to digress the topic, but seems like that is such a hard style to nail for some reason - my latest rendition has a little too much malty-dark fruity character going on (probably too much dark munich or caramunich - the latter was a new introduced variable).  reminds me of Boston Lager with less hops.

nothing brewing related this weekend - fermentor is full, all kegs were cleaned last weekend, and the wife's going out with her friends saturday night - steaks on the grill and doing QC on what is on tap I guess :-)

1871
ROT is about a half a pound to carb and serve a 5 gal keg.  YMMV.

1872
Gonna knock out another IPA. The last few have been good, but not perfect. Need to get get some kinks worked out.

More GF?  kinks in recipe or in the process?

1873
Extract/Partial Mash Brewing / Re: What does "dropped bright" mean
« on: June 09, 2011, 10:57:40 AM »

...or dental floss.

or teflon tape  ;)

1874
The Pub / Re: Tell Us About Your Pets
« on: June 09, 2011, 10:50:02 AM »
sorry uthirsty - you'll see her again one day, but not yet.  RIP.

1875
All Grain Brewing / Re: Dortmunder Water Profile
« on: June 09, 2011, 10:45:23 AM »
With German beers, if you drink them in the US, a lot of times what is missing is staling.

+1!!  ;D

As was said by many above, the mineral thing to me is a bit overemphasized.  I make Dortmunder 3-5 times a year and while I do punch up the sulfates a bit - I usually get dinged in comps for the 'lack of minerally flavor' but it stands right up there with the likes of Great Lakes when my friends and I are just judging it on "taste and enjoyment" - and neither are 'minerally'.  While not German, I consider GLDG to be one of the hallmarks (I know I'm gonna get flamed on that)

FWIW, according to DAB, they use water that is very soft, almost pilsner like  - 60 mg/l calcium and <40 mg/l sulfate.  IIRC, Great Lakes also uses a similar water profile in theirs.



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