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Messages - blatz

Pages: 1 ... 133 134 [135] 136 137 ... 203
2011
Yeah, I believe that's true.  And I don't know how much will continue to form after a 90 minute boil while the wort is above 140.  But I still try to get it chilled down below that as quickly is possible for that reason.

sorry - did not mean to infer that you still shouldn't chill down as quickly as possible, just clarifying that there is less risk.

2012
DMS is Dimethyl Sulfide and it's presence in your brew will give it a "cooked corn" flavor.  When you're boiling, the DMS pre-cursors are being "volatilized" (ie. they're being gotten rid of in the steam).  Once you stop boiling, the pre-cursors can start forming into DMS.  That conversion only happens above 140F so the sooner you get your wort below that temp, the less chance you have of having DMS issues.

we're starting to get this thread off course, but...

I thought you could boil off *most* of the DMS precursors with an extended boil, such that when you stop boiling its not as critical of an issue.  Hence why we boil pils malt worts for 90 min since they have more DMS precursors present.  ???

2013
:D As far as adding hops at flameout and letting it sit why not just do a first wort hop?


b/c the whole boiling process has forced off almost all of the volatiles/aromatic compounds from the FWH.  have you ever done an all FWH beer - almost no aroma whatsoever.


2014
Yeast and Fermentation / Re: What stops US-05?
« on: January 20, 2011, 07:17:22 AM »
i'm not suprised - you used 100% MO and an all base malt grist is going to make for one highly attenuable wort.

2015
tough call.  may have some commitments, which would mean none.

but, if I got nothing to do, perhaps I can rack my pils to kegs and sneak in a house IPA brew - first time using Rahr 2-row...

2016
Equipment and Software / Re: Batch Sparge Theory
« on: January 14, 2011, 02:17:46 PM »
*edit*

does the braid really get suction along the full length of the braid?

I don't think it does, which would make the length of the braid somewhat moot.

not sure entirely.

I've experimented with this numerous times and the braid gets no "suction" at all.  That's why the length of braid doesn't really matter.  All the draining happens where the braid attaches to the outlet.  You can prove it by filling your (rectangular) cooler with water and lifting the braid out of the water as it drains.  No change in flow rate.

that's what I was thinking - the braid acts as a filter, not a straw - the wort closest to the drain is being sucked out first - no different than if there were no braid at all.  I think a lot of people assume it is being sucked evenly along the braid like a manifold, which is not the case

2017
Equipment and Software / Re: Batch Sparge Theory
« on: January 14, 2011, 02:11:12 PM »
*edit*

does the braid really get suction along the full length of the braid?

I don't think it does, which would make the length of the braid somewhat moot.

not sure entirely.

2018
Ingredients / Re: New bulk grain supplier
« on: January 14, 2011, 12:47:50 PM »
I will try them sometime for a bag of Best Malz Pils.

The price on the Briess is, well, way too high.  A local place has it for $30, and I can get a 10% club/AHA discount.  At that price I will use Briess.  Many of the Michigan breweries use Briess.  We were at Shorts brewpub a while back, and all we saw were bags of Briess on the landing over the basement brewery.



god - how do they make money at $27 a pop  :o

Jeff, do you know if Bell's uses Briess?  I was under the impression that they used Rahr but I may have just assumed that rather than actually substantiated it.

2019
All Grain Brewing / Re: Pilsner brewing
« on: January 14, 2011, 12:41:16 PM »
1.   When using 3% acidulated malt, does this replace an equal amount of the pils malt? Or is it in addition to the full amount of pils malt….

well, yeah, cause then you'd have 103% of the grist  ;D ;)

you'll get gravity out of the acid malt, so it should be 97% pils/3% acid malt.

Quote
2.   Do I modify all my water with gypsum (mash and sparge) or just the water that will be used for mashing?  And do I add the gypsum to the water, or to the mash… (I already  mash at 2.0 qts/lbs)

IMO, add to the mash.


Quote
3.   On some of these online water calculators, it seems like if I add the gypsum you recommend to a mix of 50/50 distilled water and my water, it bumps the sulfates up a lot too, is this a problem?

you want the sulfates high to accentuate the hop character a bit.

edit - actually, how is that possible that adding distilled bumps up a salt - explain a bit here  ???

Quote
4.   Side question:  will this water also work for a Bitburger-style German Pils??

higher carbonates in Bitburger - that's one of the key differentiating factors over Bo-pils

Quote
5.   And a final side issue: any hints on the diacetyl question… what beer (or what food product) tastes like diacetyl?


the butter in movie/microwave popcorn.



2020
All Grain Brewing / Re: Pilsner brewing
« on: January 14, 2011, 12:36:10 PM »
I like the WLP-833 for bocks and Doppelbocks.  That is the Ayinger strain, and no Wyeast equivalent that I know of.


VSS Wyeast Hella-bock, which is out right now, is supposedly the same one.

2021
Ingredients / Re: Apriocot/Peach flavor in IPA, what hop is it??
« on: January 14, 2011, 07:30:25 AM »
Yeah, Amarillo does have some peach as well (more than Simcoe IMO) - but Citra is a peach/mango explosion. I tried an all Citra pale ale once and I found it undrinkable. But others actually enjoyed it. Me thinks they were nutz.

I'm with you entirely on Citra Keith - I gave away the second keg of my Citra/Simcoe APA last year - yeck.

2022
Ingredients / Re: New bulk grain supplier
« on: January 14, 2011, 07:26:58 AM »
I haven't ordered anything from rebelbrewer, but I did ask them a bunch of questions and they were very responsive.  Good customer service IME, even though I'm not a customer.

FWIW - I've used all of the major online retailers, and without a doubt Rebel is no 1 in service.  They are all very good, but Rebel is exceptional.  Plus they seem to get a lot of specialty one-off stuff that I don't see anywhere else (Falconers Flight hops, floor malted Bo-Pils malt, etc.) which is pretty cool.

euge - I just bought a sack of that myself (new LHBS in town that carries it) so no help there, but I did NOT like their Pale Ale malt.  Given that so many people love the 2-row, I am holding out hope that it is the goods.

2023
Beer Recipes / Re: Mock my Bock
« on: January 07, 2011, 01:12:29 PM »
Hochkurz might be your best bet:

http://braukaiser.com/wiki/index.php/Decoction_Mashing

Kaiser posts here all the time, by the by...

2024
Beer Recipes / Re: Mock my Bock
« on: January 07, 2011, 12:43:49 PM »
I'm planning on a single infusion mash. Is a different method preferable, such as decoction? I only have experience with single infusion...

yes - as johnf mentioned, traditionally, bock/doppelbock is one malt, one hop.  100% Dark Munich and your choice of noble hop bittering to low 20s ibus.

however, dark munich at that high of a percentage, really needs a decoction mash otherwise it ends up too sweet and cloying, IMO, and the opinion of many other brewers I respect.

if you want to try your hand at decoction, this would be the beer to try it on.  just be sure to have the WHOLE day blocked off  ;) :D

2025
Beer Recipes / Re: Mock my Bock
« on: January 07, 2011, 12:36:38 PM »
100% would be traditional. I wouldn't go less than 80%.

i think he's single infusing - I wouldn't do that high % DM  if I were you.

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