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Messages - blatz

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For those that are doing a decoction on the wheat's, are you going single, double or , I shudder, triple?

I do a double, but I think the critical factor is to do at least one decoction prior to conversion.  The single post-conversion decoction doesn't have near the effect, IMO.

so decoct from say a ferulic acid rest to sac rest? (if that's possible 111 to 150+ seems impossible).

See?  Don't believe everything you read on the internet.

Thanks for following up.  It's nice to avoid weeks of speculation and thousands of lives by just asking someone at the source.

That's a bit of a problem, because a lot of folks think of Kristens chart as the final word  :-\

The Pub / Re: Wrong on so many levels
« on: March 31, 2011, 02:51:12 PM »
Is that half horse, half Keyth Stone?

The Pub / Re: What's the Weather Like Where You Are?
« on: March 31, 2011, 01:20:23 PM »
yessir - the winds have already picked up considerably, and the sky's turning grey. 

hope its gone by Saturday - I got's brewing to do!

you could also just buy a barbed hose attachment and clamp some siphon tubing on it, if you wanted to be super-ghetto - I think a barbed hose threaded attachment is ~$4 and then a worm clamp plus however many feet of 1/2" siphon tubing you need - maybe 5'?  <$7 total.

Beer Travel / Re: Beer in SW Florida???
« on: March 31, 2011, 11:16:29 AM »
like I said above, our friend Joe uses RO when he makes this mead and just adds a bit of chalk to get enough calcium for yeast health.

I wouldn't worry about matching the water jeffy used if you already have low mineral content water.

Beer Travel / Re: Beer in SW Florida???
« on: March 31, 2011, 10:04:03 AM »
RO would be best for this mead.

General Homebrew Discussion / Re: Is a refractometer worth the $$?
« on: March 31, 2011, 09:30:29 AM »
I could calibrate mine for the rest of my life and I still don't think it would read accurately.

they don't work in Oregon.  only Florida.  duh. ;D
Something told me I should hold off on that purchase. Must be the vortex throws them off.

guess I will throw my 2 pennies in - since I initially calibrated my refractometer to my hydro about 2 years ago and through data found my correct adjustment factor in the refracto tool in Beersmith, I have never had a problem with it - its always dead on, even for post fermentation readings (which I always take a hydro of since I like to taste).

Its most helpful to me for determining the gravity along the boil so I can know where I stand as far as extraction from the mash.


The Pub / Re: Don't post while drunk, Just a warning
« on: March 31, 2011, 07:51:56 AM »
good apology marc, but so long as the offendee (euge?) and you have squared up, all is good here - takes a good man to issue a public mea culpa, and you've done that so let's move on to talking about our shared love of beer!

guess I missed the hoopla when I took a break from the forums for a few weeks, see what happens when I leave you guys alone  ;D?

General Homebrew Discussion / Re: Is a refractometer worth the $$?
« on: March 31, 2011, 07:46:18 AM »
I could calibrate mine for the rest of my life and I still don't think it would read accurately.

they don't work in Oregon.  only Florida.  duh. ;D

Yeast and Fermentation / Question for WL051 users.
« on: March 31, 2011, 07:36:46 AM »
Hey guys,

I decided to give WL051 a trial on a few beers recently in place of my usual 1056/US-05 on some American Ales (Robust Porter, Amber, IPA and IIPA).  I repitched from the Amber into the IPA and IIPA and both of the latter have this intense orange citrus fruity character that really overpowers the hop presentation - I've got 1.5oz of dryhops in each keg that are in the background to say the least.  My friend asked how much orange zest I used in this batch without any prior comment from me.

Is this normal for a second or third generation of this yeast?  I've decided I don't really like this yeast over Chico, and frankly it doesn't seem at all what I recall from using WY1272 years ago, but I hate to form an opinion if it sounds like something went awry with my particular batches.

Both beers were pitched at 60 and fermented 64-66 wort temp, but each beer uses a vastly different hop schedule - the IPA included Columbus, Cascade, Simcoe, Amarillo and Centennial, whereas the IIPA was Magnum for bittering and then all Centennial .

Its possible that I picked something up I guess that caused this or perhaps repitching isn't ideal for this strain (?), but I wanted to know from some experts what they think on what resulted.


Commercial Beer Reviews / Re: Raging b!tch
« on: March 31, 2011, 07:24:14 AM »
Yeah - the APA is a great beer when fresh,  - BTW, I thought they dropped the "Doggie Style" part of the label a while back.  The IPA is pretty decent too, as is the Imperial Porter.  The rest is 'meh'

Funny you say that about Westy, Gordon - just this morning, one of my clients mentioned he is going to Belgium next week and asked what beers should he try - I told him almost anything he can get there will be worth it, but do not leave without trying some of the Westvleterens, to which he asked what the labels look like - and I chuckled and told him 'no label'.  He said, then they must be really good.

Beer Travel / Re: Beer in SW Florida???
« on: March 30, 2011, 06:43:11 PM »
I made mine strict to Joe's original recipe - I still have a few bottles of what he made in my fridge - hmm, perhaps I should crack one this weekend.

It'd be very different with ale yeast - I'll wait to taste jeffy's before I try it myself!

BTW,  this is a favorite of the ladies as well - both my wife and neighbor kill for this stuff.

Commercial Beer Reviews / Re: Raging b!tch
« on: March 30, 2011, 10:56:55 AM »
What a smooth-talking ladies' man.   :o

hehe - both he and his wife are some of the most fiery personalities I've ever met.  they're perfect for each other.

I see, I that case with that method could one pitch yeast harvested from a big/hoppy/dark ale to a lighter version with minimal influence from the original?

well, there may still be hop or malt compounds carried by the yeast themselves, but it would certainly be better.  You may want to look into yeast washing if you really want to be OCD about it.

frankly I've never adhered very strictly to the 'rules' about repitching except on the extreme ends of the scale - like I won't repitch yeast from a schwarzbier into a helles, but I don't mind a marzen into a helles.

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