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Messages - blatz

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1921
You've got me really excited now! This is the first time I've made it. So . . based on your timeline, are you suggesting the beer won't reach its zenith for a couple of years?

It started getting really good after 1 year, but it took another year for it to really get those hallmark OA characteristics to come out.

I got the recipe from an old NB member who emailed Adam directly and got a great response. 

One thing I recommend is boiling down a gallon of first runnings to around a pint-quart - its a nice touch.

Good luck!

1922
General Homebrew Discussion / Re: Forced to buy beer
« on: July 09, 2010, 03:18:03 PM »
You guys crack me up about the commercial beer thing.  My fridge is always stocked with both homebrew and commercial beer.  I love trying all the new stuff coming out and I think it's important to support craft beer in general.  I especially try to hit all the local brewpubs at least once a month.

+1 - always have a good selection of commercial too

1923
yeah, it has to be hot.

seems to me you're really overcomplicating things for little or no benefit.

I have a hopback and used it several times b/c I was chilling with a Therminator/CFC chain and locking in aroma from flameout hops was tricky.  Now that I have switched back to IC, I don't use the hopback anymore, and I frankly cannot tell the difference between the two - not that I did sidexside comparisons, but I don't notice anything missing, if you see what I mean.

Just my $.02

1924
Avery Old Jubilation clone.

great, great beer - in April of this year, I took BOS at a comp with my 2007 batch of that beer.

no brewing or anything brew related this weekend  :'(

1925
General Homebrew Discussion / Re: How does too much wood taste?
« on: July 07, 2010, 01:32:59 PM »
I've had many an overoaked beer.  Its just an overwhelming oak or vanilla (or both) flavor that forces all the other aspects of the beer into hiding.  perhaps you like oak more than others do, so you don't notice it when its gone past the 'subtle' level.

its like porn - you know it when you see it.

1926
General Homebrew Discussion / Re: Forced to buy beer
« on: July 07, 2010, 08:46:15 AM »
Fortunately for me, I can stop off at my local brewery for a quart growler fill for $6.  Mmmm, Humidor IPA.  I guess it's not that great a bargain against the price of a 6-pack (that's about $13.50), but it's nice and fresh.

Cigar City?  nice.

1927
witbier - its the only beer I do NOT use my chest freezer to ferment in.

1928
General Homebrew Discussion / Re: My first Lager - Munich Helles
« on: July 07, 2010, 07:19:07 AM »
I sure hope it is worth all this.......   Lagers are a bit of a pain.  But if it's good, then all is good.

Have you tried going directly into the keg after primary ferment is complete?

Try it sometime. I think you'll be happy with the results.

+1 - once you get your slurry built up for gen 1, its really not that different than an ale if you have adequate temperature control.  For me, I have to have dedicated temp control for even ales (no basements in south florida) so its simply a matter of 15 degrees or so.  keep saving, splitting and re-pitching the yeast after that, and I can often get 8 or so batches off one original slurry.


1929
General Homebrew Discussion / Re: Forced to buy beer
« on: July 07, 2010, 07:11:51 AM »
love kellerweiss, its my go-to hefeweiss when I am in the mood for one, which isn't all that often, hence why i don't brew that style but once every couple of years.

$10 a six?? man that is highway robbery - I live in a rather high cost-of-living county, and it goes for $7.99 at the grocery, $7.49 at Total Wine, that sux man! 

culturing the yeast is a great idea - I've a friend who is a HW nut - he's been using kellerweis yeast since the first six pack hit the shelves, and it is makes a great product - I think he's won 3 medals so far and he's currently fermenting a dunkelweiss with it - can't wait to see how that turns out!

1930
Beer Recipes / Re: Bell's Two Hearted Ale clone
« on: July 02, 2010, 07:40:36 AM »
I think your best bet as far as culturing the yeast is Oberon.

thats what I have always read/heard - its a lower OG beer so the yeast is in better shape.

1931
General Homebrew Discussion / Re: What's Brewing This Weekend - 7/2
« on: July 02, 2010, 07:32:19 AM »
no brewing.  bottling my Am Barleywine and Baltic Porter brewed back in November.  Been meaning to do this for 3 weeks now, but its easy to procrastinate with bottling...

1932
General Homebrew Discussion / Re: Pickup Tube: Less Cold Break Please
« on: July 01, 2010, 07:14:23 AM »
UPDATE:

well, after 4 batches since this thread, I have tried one with a pickup arm angled to the side with a chore boy on the end and 3 with a Sabco hinged false bottom.

On my preudo-Helles, the angled pickup arm clogged almost immediately and I had to rack the remainder with my autosiphon. Needless to say, I cursed a few times during that brew session.

OTOH, the false bottom worked fantastic. I was able to get more volume than my bazooka T, and was able to control how much cold break I let into the conical at the end. A little CB came through right as the siphon started, then it was crystal clear wort until the end, so I let about a cup of CB rich wort through and then cut it off.

Very, very happy with this new setup versus the B-T.

And I may be able to incorporate hop pellets now? Would be nice as about 50% of what I make now is german lagers - noble pellets are much more attractive.

1933
All Grain Brewing / Re: Toasted Oats in Wit?
« on: June 29, 2010, 06:54:58 AM »
I say go for it Paul.  I think it might add some interesting characer to it.  How much do you plan to use, in the 5% range?

+1. Sounds interesting!



I went ahead and made it on Saturday - the boil smelled so interesting - oatmeal cookies are orange zest.  I toasted the oats at 300 turning every 15 min for 1 hour, then put them in a paper bag for a week. 

1934
General Homebrew Discussion / Re: What's Brewing This Weekend - 6/25
« on: June 27, 2010, 04:45:35 PM »
11 hour brewday, 96df and near 100% humidity by the end of the session, but boy was it a good one.

new screen/false bottom worked like a charm and I had crystal clear, 50df pils wort running into the conical at 1PM and cloudy, murky wit wort running in at 5pm, signs o' life by this morning.  life is good!

1935
Extract/Partial Mash Brewing / Re: Krausen after 2 weeks?
« on: June 25, 2010, 01:24:27 PM »
several things to consider:

1). witbier yeasts can be a stubborn lot. that might be all it is.  I generally plan on that with wits.

2). if you did not make a starter, you did not pitch the optimal amount of yeast and it may take longer

3). krausen and airlock activity is not always an indication that fermentation is still going on.  some krausens, particularly on wheat heavy beers and some yeast strains can take a while to subside, if at all.  CO2 can continue to degas long after the yeast has gone dormant.

4). I leave most ales 3 weeks if 1st gen (a little less if successively pitched) - I wouldn't think twice until next week.

5). Trust your hydro - if you're curious, take a sample and see where it is at.  Personally, I'd just wait.


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