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Messages - blatz

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1936
Beer Recipes / Re: Need Stout Ideas
« on: October 11, 2011, 11:36:21 PM »
Thanks for the input.  I guess making a stout without roasted barley, isn't really a stout. 

why not?  I gave you a great example of one that does not use RB  ???

Sorry, I haven't tried Sierra Nevada Stout.  I was making a simple observation.  I'm gonna try Carafa III and Chocolate malt, I think.

You need to see for yourself, but I was never pleased with carafa as the primary roast component for a stout or porter - lacking in bite.  there is a reason it is used in schwartzbier and black IPAs

1937
Good topic.  I just bought a few ounces of Saaz, Cascade and Tettnanger.  Wast thinking of buying in more bulk but was not sure if they would keep well, even vaccuum sealed.

What about in the bottom of my lagering fridge at 36F.  Is that good or should I freeze them?

They keep great if vac sealed and frozen - up to a couple years.

I don't know that I would keep them at the bottom of a lagering freezer - mine tends to pool condensation from time to time.

1938
Beer Recipes / Re: Need Stout Ideas
« on: October 11, 2011, 08:41:06 PM »
Thanks for the input.  I guess making a stout without roasted barley, isn't really a stout. 

why not?  I gave you a great example of one that does not use RB  ???

1939
Beer Recipes / Re: O'IPA
« on: October 11, 2011, 08:40:11 PM »
I have the option of using either US05, or SO4.  What will SO4 impart to this AIPA in terms of flavor/complexity?  would there even be a noticeable difference from US05 given the huge hop load?

I wouldn't use S04 in this recipe - the 2 times i used this yeast, it was pretty noticeably fruity/estery - not something I would want competing with the hops in this case.  some English yeasts, such as 1028/013, are subdued enough to play nice, but S04 is pretty aggressive in aromatics.  this of course all IMO.

you are going to plop some dryhops in on this one I hope.

1940
Beer Travel / Re: Alaska Tour in the Planning Stages
« on: October 11, 2011, 08:06:17 PM »
A friend went to Alaskan Brewing while docked in Juneau.  Teenagers near the dock said "Finally, signs of intelligent life from the cruse ships!"  as they walked past with full Alaskan Brewing shopping bags.

Nothing important to add, other than Alaskan in Juneau is well worth it - you'll have to cab it from the dock - IIRC, its about $30 r/t.  Worth every penny - the brewery is not much to look at, but you can get your fill of Smoked Porter on draft, which is spectacular.  When I was there Geoff Larson even broke out a mini-vertical of 3 years worth of Smoked Porter. 

Eat as much salmon as you can.  At one grill out, I ate what the grillmaster estimated at 3lbs of salmon.  it was crazy good.


1941
Ingredients / Re: Why Does Carapils Get a Bad Rap?
« on: October 11, 2011, 06:27:25 PM »


Personally, I think that mashing higher gives me different results than using carapils.  Although, until I do side by side brews to test that, I wouldn't swear to it.

I have to agree. As a commercial example I'd present both Firestone Walker Pale 31 and Union Jack.  Per Bryndalson both have a 145 1st step for 50 minutes and both have significant carapils (around 5%).

James brings up a very good point - there are plenty of commercial brewers that use the dextrin malts - including FW, Russian River, and Sierra Nevada had it in Torpedo until just recently, to name a few of the top of my head..  I have to think that from a cost differential, if pros could make the same end product with base malt and a slightly higher mash temp rather than having to bring in specialty malt, they certainly would.

I use about 8% carafoam in my dortmunder - and it certainly has a different malt flavor than does my helles which is otherwise an identical grist, although 1 Plato lower.

1942
yep - i was on the sites first day and glad I was - amarillo was up and gone in a day at HD.

I have about 7lbs in the freezer now, but I ordered another 6lbs or so - I am fairly confident with my new brewhouse I'll be brewing more, as well as I have been enjoying much larger dryhop amounts recently (4-5oz per 10gal), so I think my usage will go up.

1943
Sweet system rabeb25 - you're not ClaudiusB in disguise are you???


1944
All Grain Brewing / Kettle v. Mash pH
« on: October 08, 2011, 12:55:25 PM »
Hey guys

What kind of a drop should I expect to see between mash and kettle pH?

Brewed a pilsner last night and my pH meter was going haywire.  I recalibrated before mash-in, took a sample, cooled it - first reading 6.05 - huh??? recalibrated, took a reading of the same sample - 5.4 - okay! - rinsed and re-took just for good measure - 5.7??

Broke out the colorpHast strips - solid 5.3 (which really means about 5.5-5.6) - i'm okay with that.

Then in the kettle, I used my meter - 3 consecutive readings, rinsing in between - every time dead on at 5.41.

So I'm curious what the differential between mash and kettle pH is - trying to determine if I was just getting bad readings or is something else awry.


1945
All Grain Brewing / Re: Strong RIS Mash Schedule
« on: October 07, 2011, 07:25:40 PM »
You might also want to come down a bit on the mash temp. 

Big time.

I make a well received RIS every couple of years - mash temp is always 149-150 - and it has as much, or more body than a Bell's Expedition

at 156 you might need a knife and fork.

1946
Beer Recipes / Re: Need Stout Ideas
« on: October 07, 2011, 07:18:35 PM »
That's a tough one considering that stouts get their signature flavor from roasted barley. Black malt will work but roasted barley is critical to making a stout. You might also try experimenting with some dark candy syrups.

Sierra Nevada Stout is made with BP as the only highly kilned malt IIRC.  And while not my favorite, it is a classic example of the American Stout style.

Try googling clones of that for ideas, liquid.

1947
General Homebrew Discussion / Re: Transferring the Dryhops?
« on: October 07, 2011, 05:35:58 PM »
cool man - had no idea - tried googling, but I just got sent to forum posts!

1948
General Homebrew Discussion / Re: Transferring the Dryhops?
« on: October 07, 2011, 03:26:09 PM »
gordon - I give - what was the month? I can't seem to locate it - or do you recall the cover picture. 

unfortunately, my desk is not quite organized like it should be right now.

1949
Ingredients / Re: Dry Hop Temp
« on: October 07, 2011, 01:18:03 PM »
What would be the ideal temp to dry hop an APA? Currently I have it at 38 degrees with 11 psi of CO2 on it in my conical, hoping to carbonate at the same time. What temp would you pick?

is your conical rated to that PSI?  Mine only goes up to 3, but I probably have a different model.

cold dryhopping is fine as bluesman said, but I personally have found the aroma to be better (bolder) when done at room temps.

1950
Beer Recipes / Re: O'IPA
« on: October 05, 2011, 10:04:30 PM »
Sister Star of the Sun - a very well acclaimed IPA recipe by Dave Brockington


13 lbs Maris Otter Pale Malt
.25 lb. dark crystal malt - 135L
.25 lb wheat malt
3 oz Chinook hops - 60 min
2 oz East Kent Goldings hops - 15 min
2 oz Fuggle hops - flameout
1 tsp Irish Moss or Whirlfloc
Wyeast 1028 (London Ale)

Damned tasty Jeff - I think you would enjoy it.

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