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Messages - blatz

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1861
All Grain Brewing / Re: fix my Bohemian Pilsner
« on: August 15, 2011, 06:16:45 AM »
red - with that water, aren't your chlorides through the stratosphere?  ???

1862
All Grain Brewing / Re: fix my Bohemian Pilsner
« on: August 13, 2011, 04:40:11 AM »
all of what Jeff said - he knows this style better than I, but two things jump out at me - one is to cut with some RO to bring the minerals down and soften the water further.  the second is that you'll develop that color with decoction or a longer boil - if you don't want to do that you can add a pound or two of munich, and that will darken it into the 5-6SRM range which is where PU is IMO.

And the yeast is key as Jeff said - I make all of my lagers with 830 (liquid version of what you used) and while my bo pils is close to PU, its definitely missing something that I believe the PU strains would bring.

1863
All Grain Brewing / Re: Head retention in German pils
« on: August 13, 2011, 04:34:37 AM »
proper pH, good sanitation and you should not have a problem.

the higher level of hops is one thing I know that helps.

that said, Duvel is all pils and sugar, and not that much hop, and that is what I call serious head retention.

1864
General Homebrew Discussion / Re: Competition letdown
« on: August 12, 2011, 10:39:12 AM »
Just my opinion,  I don't think that is a very good score sheet for feedback. 

I dunno...seems pretty good to me.

yeah - the comments are pretty good - I tend to be more verbose, but the essence of what he was experiencing was there.  However, for me his score assigned and comments are a bit disconnected - I usually would only assign a 3/20 for flavor if it was just awful and infected etc. So I wouldn't put much behind the actual score - I probably would have given high teens/low 20s if I experienced the same tastes/aromas that were indicated.  That said, neither score will push this beer to the next round, so its arbitrary.

1865
Ingredients / Re: hops for a porter
« on: August 11, 2011, 02:04:40 PM »
I'm partial to Willamette, though lately I've been using Mt Hood since I always have those around.

1866
Yeast and Fermentation / Re: WLP090 San Diego Super Yeast
« on: August 11, 2011, 05:54:08 AM »
thanks for the info gmwren.

I bought some last week and plan to use it in a Green Flash IPA clone.  I still plan to pitch at 60 and ferment at 62-64, for much of the reason you commented.  optimum usually means for yeast performance not for the best beer.

I'm most concerned about the high expected attenuation.  Looks to me like liquid US-05...

1867
Equipment and Software / Re: pH meter - what else is needed?
« on: August 11, 2011, 05:45:55 AM »
154.  yes, I know its bad, but I couldn't help myself.  :-[
I see. Still no step mashing!!!

once the brewery (and the house around it are finished) I promise to try it - it will be much easier to step mash being electric and HERMS  ;)

1868
prost!

1869
Equipment and Software / Re: Oxygen Flowmeter - Disposable O2 Cans
« on: August 10, 2011, 01:58:19 PM »
i'm not sure I understand.  I just look through the bail opening - if the top of the wort isn't foaming up, I crank the O2 regulator further until I get a visual confirmation.

1870
Equipment and Software / Re: pH meter - what else is needed?
« on: August 10, 2011, 11:42:33 AM »
little confused here - I brewed a fest yesterday - pH read 5.61 at room temp and 5.44 at mash temp.  I know its a little high, but I think I'm okay - gravity etc was fine.  More important, does that differential seem right?  I thought it should be 0.3 difference between mash and room temp readings?

How did you measure the pH at mash temperature?  I have the same meter as you and the maximum temperature compensation is 50 degrees Celsius (122 degrees Fahrenheit).

I've also heard that it isn't good for the probe to immerse it in mash temperature liquids. 

154.  yes, I know its bad, but I couldn't help myself.  :-[

1871
All Grain Brewing / Re: Fermentation taking LOOOONG time
« on: August 10, 2011, 11:24:07 AM »
if you didn't make a starter, you underpitched.  and if the yeast was old/close to expiration, you dramatically underpitched, which might explain your long fermentation.


1872
All Grain Brewing / Re: Fermentation taking LOOOONG time
« on: August 10, 2011, 11:10:35 AM »
what yeast and did you make a starter?

1873
Equipment and Software / Re: pH meter - what else is needed?
« on: August 09, 2011, 12:02:38 PM »
I use the MW 101  http://www.water-testers.com/contents/en-us/p4324_milwaukee_mw101_ph_meter.html

like you said, the more I think about, the less it is worth worrying about.

One thing that was cool - Martin's sheet said the pH at room temp should come out to 5.6, and it did.  Too bad, I forgot to go back and change my salt additions when I rearranged my grist - I would have shot for 5.4-5.5 instead, but all should be good.

1874
Equipment and Software / Re: pH meter - what else is needed?
« on: August 08, 2011, 08:40:35 AM »
also - is there a good reason why I couldn't save some of the calibration solutions (in white labs tubes) for future use? 


1875
Yeast and Fermentation / Re: Freezing wort-- am I risking botulism?
« on: August 08, 2011, 08:10:36 AM »
Sometimes when I brew, I will save 1-2 quarts of my last runnings, boil them for 15 minutes, put into a tupperware, cool down, and then store in the freezer for making a starter at a later date.

After reading an article about canning wort, I am wondering if my process is opening the possibility of botulism.  Is this process safe?

eh - I would do what I do to be safe instead: same process, except I just save the runnings, freeze them and then defrost and boil when needed for a starter.  yes its not as convenient as what you are doing, but it would be safer to can if you want to have ready made starter wort.

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