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Messages - blatz

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It might dissolve better in your water than in some others, I used to use them and they never really dissolved all that well.

good point - I had not considered that - perhaps because my water comes out the tap at 80df!

Ok so ballpark, using english ale ( wlp 002 ) well aerated with o2, and pitched per mr. Malty pitching calculator - just looking for a ballpark, ( on the move and hoping for an estimate here ) I rushed and only got 4 ounces - 002 flocks like a ton of bricks and I think I didn't break all the clumps up initially.

yeah - you didn't swirl enough (which is a prereq with that strain especially). that said, 4oz will probably be enough to repitch an average gravity 5gal ale.

I generally get anywhere from 1.5-2.5 quarts or so of slurry for 12gal.  YMMV.

I would use potassium metabisulfite powder.  It does the same thing, is cheaper, and is already powdered.  You're paying a premium to have it in tablet form, and then you're crushing it.  It's a little harder to measure, but less than 1/8 tsp of the powder will cover 20 gallons.

seems really silly to crush it frankly - I collect all my filtered water in 5 gallon buckets, and use a pill cutter (or utility knife when I inevitably lose said cutter) and partition the pills into four pieces - voila!  By the time I get my other equipment out and ready to start heating water, the pill chunk is long gone - maybe 10 min or so, if that.

measuring 1/32 of a tsp is going to be difficult at best.

i was surprised not to find Pliny the Youn there, in another web site was in second place and the Elder in third

Its hard to get votes on a national level for something that is brewed rarely and draft only at that. I've never had it, but if its better than Pliny, well, I just don't know what I would do.

I want to brew a Cream Ale but need some yeast. I would use S05 but I don't think it would be as good. Maybe I'll give it a try.'s the Holiday Weekend. Happy 4th of July!

I had Lynux's cream ale with US-05, it was the best cream ale I've ever had, hands down.  No hesitation there.

Ok hefeweiss brewday yesterday; I remembered why I hate infusion step mashing - tough to hit the numbers  :D - hit 113 for the FA, but wound up sac rest at 149 and had to pull an unplanned decoction on the fly to get it up to 154 but that took about 20-25 min to get together, so I probably had almost full conversion at 149 by the time I got it back in - oh well, it will still make beer.

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, 02:00:01 PM »

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, 04:23:37 PM »
Awesome Sean!!

Beer Recipes / Re: Getting Cold Feet on A Fest Recipe...
« on: June 26, 2011, 04:19:44 PM »
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 23, 2011, 01:43:12 AM »
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, 05:47:46 PM »
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, 04:32:16 PM »
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, 04:08:06 PM »
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, 04:01:33 PM »
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

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