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Messages - blatz

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Equipment and Software / Re: Conical Fermenters
« on: April 30, 2010, 07:57:01 AM »

that's why I make 12gal batches - I realistically get 11-11.5 or so in the conical, and then don't mind dumping a half gallon or so.  gotta let it really compact, in my experience - takes several hours - and I admit, I never get it all, but its highly reduced. 

I did a visual comparison once of jars of yeast saved from APA and IPA batches - the APA I'd dumped the CB and then reused the slurry on the IPA - I'd forgotten to dump on that one.  The saved yeast slurry did *look* more pure on the APA but of course there are many variables at play, but it was enough for me to say, yeah, it does some benefit.

Equipment and Software / Re: Conical Fermenters
« on: April 30, 2010, 07:35:17 AM »
well, yeah, I can't see how it would make your beer better - its just something that makes like a little easier in the handling.

I especially like being able to dump cold break (I know some of you leave it in the kettle, but I haven't figured that one out yet)  and being able to rack to keg with much less yeast cake making its way like the autosiphon.

General Homebrew Discussion / Re: Anchor Brewing sold
« on: April 30, 2010, 07:32:39 AM »
The one thing I can say is that the quality of their beer has been very consistent through the years IMHO. I have always liked their beers and hope they will continue to offer that same level of quality product.

its funny, my friend and i were just saying the other day how Anchor has really gone downhill. 

I've had Foghorn, Porter and Liberty in recent months, all *fresh* according to the bottling code, and they really were lackluster and missing something.  Perhaps my tastes have changed, but with Porter especially, that has always been a favorite, and I thought it was overly fruity.

I'll take a wait-and-see approach with these guys - I'm skeptical to say the least, but at least Fritz is still on the board.

Equipment and Software / Re: Conical Fermenters
« on: April 30, 2010, 07:09:31 AM »
I have a conical and think it was an improvement to my system.  Many pluses, can't think of any minus.

+1 - one of my favorite 'toy' purchases.

12g of dunkel.  trying to keep it from having any percerptible roast character, so will be trying the late mash addition of carafa this time.

The Pub / Re: Brewing @ Avery Next Week!
« on: April 28, 2010, 02:37:30 PM »
you are my hero.  please take good notes while brewing  ;)

Commercial Beer Reviews / Re: Wilco Tango Foxtrot
« on: April 26, 2010, 07:37:43 AM »
whiskey tango foxtrot is what i think you mean but we get the point.

I doubt the feds would allow the name to go through as it would be confusing to buyers.

none for me this weekend - solace helles still needs another week to clean up after itself before I can keg it and make room for something else.

and a pinch of Carafa II or III

are you a proponent of the late addition method?  I got a comment from a judge that mentioned a slight roast character in my vienna - 4oz in 12gallons - pretty good taster if you ask me, but anyhow, I am wondering if that's my next fix?

All Grain Brewing / Re: Light Munich Malt
« on: April 20, 2010, 06:16:00 PM »
But would sure like to try a lager, but Munich is probably to dark for that, eh?

so what do you think munich is used for??

bocks, dunkels, fest biers all use munich, with the former 2 using it up to 100% of the grist.

As MDixon said - more info is needed.

Zymurgy / Re: 2010 M/A Geeks column - Malt Conditioning
« on: April 19, 2010, 01:51:28 PM »
Dammit, you guys are gonna convince me yet!

BTW, anybody heard from Kai lately?  He seems to be MIA on all forums he usually posts to.

i just spoke with him on Wednesday of last week - he will be offline until Monday the 26th.

Ingredients / Re: Post your water report
« on: April 16, 2010, 12:53:52 PM »
thank god I don't live in jacksonville anymore!

Yeast and Fermentation / Re: Yeast Washing 101
« on: April 16, 2010, 06:53:15 AM »
I wonder how long it would be before there was a negative effect from mutation?

FWIW, I only get new yeast about twice a year (unless its a strain specific to the beer I'm making) I save from 1st and second pitches (which is actually 2nd and 3rd since i get brewpub yeast a lot) and then branch off of those to 4 generations, regrowing if I have to b/c its been too long.

so point is, you can go a good long while if you keep good sanitation practice and brew often enough to keep the yeast healthy.

only judging this weekend, no brewing.

taking apart my Barley Crusher one last time to see if I can resurrect it before I replace it with a Monster.

I'm starting to wonder why I send my water cross country to Ward labs when my friend will do this stuff for a couple pints of homebrew??

eh, I hate bothering him though.

so the analysis results are in:  66 parts per billion, the drinking water standard is 5 parts per million, so i'm at ~1% of the drinking water standard.  no worries here...

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