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Messages - blatz

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1936
General Homebrew Discussion / Re: Mash Temps
« on: December 14, 2010, 12:07:03 PM »
what yeast are you using?

1-2df would be hard to notice - probably needs to be 3 to really tell.  an experiment in Zymurgy would be cool hint, hint

1937
All Grain Brewing / Re: First lager
« on: December 14, 2010, 11:44:51 AM »
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Do you pitch while it is warm and let it slowly cool?
 
NO!!

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Or do you cool to fermentation temps before pitching?
Yes.  I prefer to cool a little lower than planned temp and let it rise - 45, pitch and let rise to 48-50 for ferm. but pitching at ferm temp is okay.

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How many of you cold crash the starter and only add the yeast?  That seems like a huge amount of additional liquid to add to the fermenter to me.
you're right on track here - it takes ~1gal of starter to grow up enough lager yeast - starter beer is gross - don't want that in with the good stuff. i crash all my starters, but I wouldn't dare think of not crashing a lager starter, for precisely the reasons you mention.

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I plan on brewing smaller lagers around 1.040 to 1.070 (pilseners and bocks as an example).  Is there a standard time and temp I should lager these?
 
this is a personal preference thing.  My SOP is anything lighter pils/helles/dort (1.050ish) should be ready after 2-4 weeks lager, dunkel, schwarz, fests and vienna 4-6 weeks, bocks/doppelbocks 10+ weeks.  You'll probably see a dozen or so suggestions posted about this though, you'll have to find what works for you.  

Quote
These are a few concerns for me.  I have one chest freezer to use as a fermenter AND for lagering.  So, I need to plan things a little more so I'm not tying up my freezer.
 get another freezer  ;)

1938
Beer Recipes / Re: irish red ale
« on: December 14, 2010, 11:11:02 AM »
whoa - didn't mean that as an offense - was curious because I've never known flaked barley to require a step mash, but wasn't sure - perhaps you had heard otherwise somewhere which is why I was asking - I only use it a few times a year max.

1939
Beer Recipes / Re: irish red ale
« on: December 14, 2010, 09:28:25 AM »
Going to have to two step it I think with the Flaked Barley but that's not a problem.

what makes you think that?

1940
Ingredients / Re: What's the word on Global Malt?
« on: December 14, 2010, 07:33:39 AM »
Bird is the word.  ;D







sorry, I couldn't help myself.

if the dunkel TM sent me was with global malt, then yes, it does make a wonderful dunkel.

1941
General Homebrew Discussion / Re: Using Munich Malt
« on: December 13, 2010, 08:03:46 PM »
ok I will have to give the BM light munich a try. looks like they also have a 10-12L dark munich, do you have any experience with it?

No I don't and probably won't for a while. I just ordered myself a bag of Weyermann Munich II. Looks like the price went down. It's "just" $56 now. The price for Weyermann used to be in the 60s.

Kai

Kai - how can you say that when a few posts before you say you're about done with best dark Munich ?

Confused :-[

1942
General Homebrew Discussion / Re: Using Munich Malt
« on: December 13, 2010, 06:05:06 PM »
I used the FB light Munich this year and didn't care much about the flavor when used as 100% of the grist. I thought it was way too toasty. It aged out after a while but I never really liked these beers as much as I liked others. But I can't compare with a 100% Weyermann Munich I or BM light Munich beer.

Kai

ok I will have to give the BM light munich a try. looks like they also have a 10-12L dark munich, do you have any experience with it?

ummm...check the first page of this thread  ;)

FWIW, I am huge Best Malz fan and typically prefer that over anything else, but I think Weyermann takes the cake on Dark Munich.  More research is needed.

1943
General Homebrew Discussion / Re: Kai in Popular Mechanics!
« on: December 10, 2010, 12:58:29 PM »
Although we're are going to use a single infusion at 156F.
I was going to decoct but changed my mind.

Ron - that's pretty high on that temp given the grist, OG and yeast, no?

I just did a 50/50 munich I/II bock with 3% caramunich III, mashed at 152, 1.066 OG  and got 76% AA (and this is with super yeast - 4th pitch).

carbed up what didn't fit in the kegs in a 2L bottle and the body is spot on.

Just a data point to consider if you go the single infusion route with these lower DP munich malts.

1944
Yeast and Fermentation / Re: What's the record?
« on: December 10, 2010, 08:55:51 AM »
so long as the short lag time isn't the result of pitching too warm or wayy overpitching (like a 1.060 beer on an entire yeast cake) yes, it is encouraging!

1945
General Homebrew Discussion / Re: Banana Taste
« on: December 09, 2010, 03:32:25 PM »
yep - english ale yeast at too cold of temps.

this shows up for a lot of people using WL002/WY1968.

it will fade, but it will not go away, based on the couple of times I had that happen.

1946
General Homebrew Discussion / Re: Kai in Popular Mechanics!
« on: December 09, 2010, 02:22:02 PM »
way to go Kai!

I've tasted that beer, and it is easily one of the best doppelbocks I have had.

Prost!

1947
All Grain Brewing / Re: About being fresh.....
« on: December 09, 2010, 02:17:46 PM »
Home Depot sells buckets and gasketed lids. I believe for less than 3-4 bucks total. Two will hold a 50/55 lb sack of grain. As long as you keep the grain dry, it lasts a long time. Although I can't really say I've gone past maybe 6 months since I go through them pretty quickly.

or make friends with the bakery dept at your grocery store - most of the ones here ship icing in 5gal food grade buckets with gaskets and _throw_them_away afterward. 

my buddy's girlfriend is a baker and she brought me a few a week until I had more than I needed.

just a thought.

1949
I really like it in Brooklyn's Saison.  That's what I was thinking about.  A blend of a beer like that with the key lime mead sounds nice.

I think I've seen you and a few others mention that one, so perhaps I will seek it out - I remember when that hop hit the homebrewer venues and I tried a lot of beers heavy with SA and I didn't care for them, maybe the saison expresses it in the right light (as opposed to Sapporo  ;D ).  

1950
Never really made mead before.  Would you ever dry hop with something like Sarachi?

you would not use hops in straight mead - honey's expensive why cover it up!  ;D

but you would in a braggot (which is mead/beer hybrid) which is what jeffy was talking about.

I personally would never use Sorachi Ace in anything, but that's personal taste.

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