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Messages - blatz

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1981
Beer Recipes / Re: Black Rye IPA
« on: May 14, 2010, 09:01:49 AM »
I like the idea. Sounds very, very interesting.

Personally, I think you need a lot more late hops, but I'm a big hop flavor/aroma guy over bitterness.

1982
All Things Food / Re: Filet Manhattan Recipe
« on: May 14, 2010, 08:08:37 AM »
yeah, I'm going to have to give this recipe a shot.  *mouth watering*

1983
his secrets were a high mash temp (body, dextrins) and home toasted oats.  The toasted oats gave so many interesting flavors - I don't make a lot of british beers but I am intrigued to try this out.

I'd also suggest doing it as a no-sparge, for maximum body.

might as well, right?  what would sparging save you on a beer of this gravity, maybe $2 in grains??  ;D

I think I just might have to make this sometime soon.  It'd be nice to have a beer around that I could have a pint or two of on a work night.

1984
All Things Food / Re: Filet Manhattan Recipe
« on: May 14, 2010, 07:47:16 AM »
hmm - that looks damned tasty, matt.

richardt - I have all Ina's books and can tell you that they are the most 'weathered' cookbooks in my house, so don't hestitate to give that one a try!

1985
his secrets were a high mash temp (body, dextrins) and home toasted oats.  The toasted oats gave so many interesting flavors - I don't make a lot of british beers but I am intrigued to try this out.

Thanks for sharing!  YUM!  That sounds like the right approach for max flavor in a session beer. 
I've also considered adding a small percentage (5-10%) of aromatic or melanoiden malt--what do you think?

richardt, in my experience, 5-10% is not a 'small percentage' of aromatic/melanoiden (I believe they are virtually the same) - I keep them at less than 2% when I use them - a little goes a long way.


Home toasted oats add a great depth of toasty flavors.  I used them in my winter ale last year and I thought it was one of the best beers I've ever brewed.

I've never thought of using them, but I am definitely going to toast the oats on my next stout - just gotta remember to do it ahead of time so I can give them enough lead time to rest.

1986
his secrets were a high mash temp (body, dextrins) and home toasted oats.  The toasted oats gave so many interesting flavors - I don't make a lot of british beers but I am intrigued to try this out.

1987
not for nothing, but I just gave a mild a 45, and it won the English Brown cat,  2 weekends ago.  best damned mild to pass this lips.  

turns out I know the brewer, so he gave me some pointers on what made it so great, and then also told me its only barely above 3%!!

so there  ;)

1988
Equipment and Software / Re: Conical Fermenters
« on: May 06, 2010, 08:03:35 AM »
not trying to talk you out of it, but I have tested a thermowell (borrowed from a friend) versus a foam insulation sleeve against the steel near the cone, and frankly the temp was within a half degree as measured by my thermocouple reader (dual readout handset with 2 probes measured over an 8 hour period). 

the tape and foam insulation to create the sleeve for my temp control probe cost me about 3 cents, so I go that route instead  ;D ;)

1989
Yeast and Fermentation / Re: Yeast harvesting from conicals.
« on: May 06, 2010, 07:42:25 AM »
When I harvest the slurry in my mason jar...and I plan on brewing in the next few days... would it be ok to put the jar of slurry in the fermentation freezer set at 50 deg. F instead of putting it in the frig?  Seems that moving it to 33 deg. for 1-2 days then back to 50 deg. for a day before pitching to the next batch would be stressing the yeast some? ?  (I pitch my pils yeast at 50 deg.)

i'm sure that would be fine - I really don't think its a big issue either way.

as far as your measuring amounts - that's a good round amount and works fine - you *might* be overpitching a touch, but I really wouldn't worry (for avg gravity, 1/2 cup of fresh slurry per 5gal is fine) - if its been working fine for you, no need to go fixing what ain't broke.

good luck!

1990
Yeast and Fermentation / Re: Yeast harvesting from conicals.
« on: May 06, 2010, 06:50:30 AM »
i have the 14.5 bigger boy.

first off - ferment till its done - most of my lager ferments are 10-12 days tops, but be sure its done first. don't assign an arbitrary time - the worst thing, esp with lagers, is to remove the yeast before its finished cleaning up after itself.

second, harvest the slurry in a mason jar or other similar container, keep in the fridge and if you don't use it within 2 weeks THEN make a starter a few days out before your next brew (give yourself ample time to ferment and decant). 

third, you don't really have to collect the day before - there won't be all that much beer to decant when collecting from a conical- I often rack to kegs while I'm brewing the next batch.  unless you were say, making a pilsner with yeast harvested with a dunkel, then I can see some validity to that.

fourth, make sure you are pitching the proper amount - don't use the whole thing. www.mrmalty.com pitching calculator.

hope that helps - I think I covered all the bases - if  I think of anymore, I'll post back...


1991
Commercial Beer Reviews / Re: Wilco Tango Foxtrot
« on: May 05, 2010, 01:55:53 PM »
Sounds yummy! Maybe the name is a nod to the band Wilco, who have an album called Yankee Hotel Foxtrot.

No, I'm fairly certain they were taking the What The F? angle.

Its good beer - sadly, I seem to only really like the one offs that Lagunitas does.

1992
The Pub / Re: Logo Critique
« on: May 04, 2010, 01:22:34 PM »
so when the barkeep asks "what do you want" does the patron give him the middle finger?

just messin with you.

I like the first one from a looks perspective.

1993
General Homebrew Discussion / Pickup Tube: Less Cold Break Please
« on: May 04, 2010, 09:13:40 AM »
*Didn't want to hijack Monk's thread as I think I'm going in a different direction"

I am not looking to start another 'break in the fermentor debate' - I know both sides of that coin and am not looking to eliminate it, just limit it.

Now that I have switched chilling methods, I'd like to figure out a way to leave more cold break in the kettle rather than dumping it out after settling (and wasting precious beer).  On this last 12g run of dunkel, I estimate I had at least 1gal saturated in cold break.

For the past 5 years, I've used a bazooka T and it has served me well.  I also strictly use whole hops - just a thing for me.  Surprisingly, while the hot break seems to be sticking to the hops, the cold break comes right through - maybe not too surprising since the pickup tube sits right in the middle with a T and is thus right under the 'cone'.

I am considering two options (and will consider others if you have better ideas).

Buying a false bottom?

Buying a 90degree elbow and then a straightline bazooka to press the screen along the curvature of the side of the kettle.

Thoughts?  Advice? Opinions? 

Thanks!

1994
Pimp My System / Re: Single tier brewframe with diverter panel
« on: May 04, 2010, 08:20:37 AM »



That is my whirlpool fitting.


wayne - do you have the McMaster part numbers for this assembly?  or the one above with the elbow and nipple for your pickup tube?

I am thinking about using either one as a pickup tube (probably the one you are using for whirlpool though), but will need to attach a screen for whole hops I'd think.

Thanks!

1995
Yeast and Fermentation / 041 Pacific Ale
« on: April 30, 2010, 11:39:43 AM »
My pro buddy offerred me some 041 slurry - any opinions out there?  Should I try it out? 

Only read mixed reviews online, but not from folks I'm familiar with, thus why I'm asking here.

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