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Messages - blatz

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off on Friday - doing a dual brew with a brewclub buddy - I'm doing  a hefeweiss and trying a ferulic acid rest for the first time and my friend is doing a sticke alt.  We split each batch.

I see a lot of people say 30min for the FA rest, and then others say 45 - any last minute advice?

All Grain Brewing / Re: grain bill for imperial IPA
« on: June 29, 2011, 07:00:01 AM »

I can't begin to count the number of times I've had exchanges with seasoned beer judges who think that Pliny is too dry, not enough malt to back up the hop character it has, etc.

and you told them to turn in their judging badges on the spot, right?

The Pub / Re: Got the Nod
« on: June 26, 2011, 09:23:37 AM »
Awesome Sean!!

Beer Recipes / Re: Getting Cold Feet on A Fest Recipe...
« on: June 26, 2011, 09:19:44 AM »
Do you get your malts from your local shop, or direct?

Both - I get mostly from my local shop but also from North Country Malt, Rebel Brewer and Northern Brewer.

Beer Recipes / Re: Getting Cold Feet on A Fest Recipe...
« on: June 22, 2011, 06:43:12 PM »
The key is to get enough hops in there to balance the Munich.

This makes sense to me.  20 IBUs seems a little low for an O-fest with a large percentage of Munich. I'd probably bump your target IBUs to around 24 or so.

funny - I'd written the recipe out this morning off memory, but in checking Beersmith, I see the actual IBUs are...24  :o

as for the Munich re: Kirk 's comments- as was said - maltster and origin is everything -  I would be skeptical of using some domestic Munich malts, but the beers I've  made with Best, Weyermann, Dingeman's are out of this world.  In fact, the Bock I'm drinking now as described above is excellent - and I've made some wonderful dunkels with just straight munich.

Munich in ales can be a little tricky - a little can go a long way, though I have made an all munich IPA before - and like Denny said, crammed a LOT of hops into it - it was nice.

Paul, that looks a little like a bock recipe.

It does, doesn't it?  SRMs are 11ish - so color wise not really, but it just sort of says "half-bock" looking at it, no?

Beer Recipes / Re: Getting Cold Feet on A Fest Recipe...
« on: June 22, 2011, 10:47:46 AM »
i usually pseudo decoct as well, although lately I've been getting away from it and have been just as pleased with the results.  I question decoction benefits as well, but haven't decided for good yet.

The flavor issue I am concerned about is that in the bock that I used 50% WMII in has a dark fruit thing going on from the malt - its not a yeast issue - its something I call 'munich-fruity'  - I get it very faintly from Ayinger Dunkel - its a good thing, but I don't want it to be overbearing in an oktoberfest. 

My fest last year was 65% Vienna, 15% Pils, 15% Munich I and 10% munich II (with a pinch of melanoidin) and it was kinda 'meh' - not rich and malty, sort of dry and a bit too hoppy.  It was consumed, but not with the same vigor that makes you shocked when the keg runs dry. Part of the blame goes to the Vienna maltster I think - NCM was out of Best, so the sent me Baird's Vienna instead - I wound up selling the 1.5 sacks I had leftover.

 So this year, I am going toward the other side of the fence to see what happens.  I can't imagine it will be undrinkable.

Spanishcastleale - you're right - I guess I had a brain fart when I typed that - I know its more like 9L - duh!  :-[

Beer Recipes / Re: Getting Cold Feet on A Fest Recipe...
« on: June 22, 2011, 09:32:16 AM »
Second thoughts in regard to what, Paul?

the huge allocation to Weyermann Munich II

In terms of conversion or flavor?  If you're worried about conversion, I'd just do a 90 min. mash.

more on flavor - I've made a bock with this much M-II before and incorporated a 90min mash with no issues.

I guess there is only one way to find out about flavor...

Beer Recipes / Re: Getting Cold Feet on A Fest Recipe...
« on: June 22, 2011, 09:08:06 AM »
Second thoughts in regard to what, Paul?

the huge allocation to Weyermann Munich II

Beer Recipes / Getting Cold Feet on A Fest Recipe...
« on: June 22, 2011, 09:01:33 AM »
About to brew my Oktoberfest in a few weeks and man, I am starting to get cold feet on the recipe.

Was looking to try what a member on another forum (bryanh), whom I highly respect, calls his favorite recipe for oktoberfest/maerzen style after trying many combinations.  The rundown is this:


17.5lbs Weyermann Munich II 12L
7.5lbs Best Pils 1.8L
20ibus of Tradition at 60min

Mash for 90 min at 151-2.

Yes, I am doing single infusion - its too damned hot right now to be decocting.

I'm having second thoughts  :-[

Guess at worst it'll be a dunkel-lite  ;D :D

All Things Food / Re: What's For Dinner?
« on: June 22, 2011, 08:42:14 AM »

homemade shrimp alfredo!  all from scratch.  took me six hours prep time.  it was fantastic though!

wait, homemade pasta as well?  damn that's a lot of work.  looks yummy - and only 20 minutes till lunch - hmm....

Ingredients / Re: CTZ Hops anywhere?
« on: June 20, 2011, 10:42:15 AM »

freshops has them right there - don't kow what you're looking at.

FWIW - Puterbaugh doesn't grow Simcoe, so you won't find them there.  They had them once ('06 or '07 IIRC) when they traded with another grower, but its been years since that happened. 

From what I hear from pros, it is unlikely we will see any Simcoe at the homebrew level from the '11 harvest.

Events / Re: NHC Winners
« on: June 20, 2011, 06:29:55 AM »
johnf and his wife won gold in Fruit Beer.  Congrats!

wow - Josh won gold for bo-pils - hey Matt if you don't mind, send me his email I'd like to congratulate him.

All Things Food / Re: What's For Dinner?
« on: June 16, 2011, 12:23:54 PM »
Anymore I like to buy whole chickens but I have to search through a bunch to find one <4 pounds.  

do you guys get Bell&Evans in CF?  I buy mostly whole chickens and most of the B&E are 3.5-4lbs.  Am grabbing one Saturday in fact.

nice duck there Phil - mmm now I want some cassoulet...

I may also make another attempt at an alt, I did just regrow that yeast to keep it fresh.  Or a witbier, I just got that yeast in not long ago.
My best Alts have been O-fests and Viennas that 'missed'.  :-\

I'd be willing to bet that a vienna of yours that 'missed' was still a 40...

not to digress the topic, but seems like that is such a hard style to nail for some reason - my latest rendition has a little too much malty-dark fruity character going on (probably too much dark munich or caramunich - the latter was a new introduced variable).  reminds me of Boston Lager with less hops.

nothing brewing related this weekend - fermentor is full, all kegs were cleaned last weekend, and the wife's going out with her friends saturday night - steaks on the grill and doing QC on what is on tap I guess :-)

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