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Messages - blatz

Pages: 1 ... 142 143 [144] 145 146 ... 203
2146
Denny - did you install an on demand water heater (tankless) or with a tank?  I am thinking about that for my brewery - would make things a bit quicker on brewday.

12gal of Majorvice's Traditional Bock on Sunday. 

2147
The Pub / Re: Babalu
« on: October 19, 2010, 01:25:26 PM »
keep at it Jeff! great news!

2148
Ingredients / Re: 100% Dark Munich Bock
« on: October 19, 2010, 08:30:48 AM »
  I think if the gravity gets too high, the dark Munich can be pretty intense. Look for a bread crust flavor, sometimes with a toasted crust note.

I was wondering if that was going to be an issue - taht it would be too intense - I think I'll just brew the recipe as is - 50/50 light/dark munich and then if that turns out well then maybe next year's I'll up it to 25/75 and see - given the commitment to making bock, I'd be crushed if it were not very drinkable - 2 kegs of blending beer would be a bit much.

thanks for the comments guys - keep em coming!

2149
The Pub / Re: Finally arriving!
« on: October 18, 2010, 02:09:58 PM »
So the event was quite a success. We ended up having to have the distributor pick up more beer about 2 hours after the event started. I knew they hadn't ordered enough beer.  ;) Already have a few local restaurants requesting kegs.

awesome!

2150
Ingredients / 100% Dark Munich Bock
« on: October 18, 2010, 09:17:10 AM »
Was going to brew majorvice's traditional bock next week, and ordered some Weyermann Munich II from my new LHBS guy - only wanted 10-15lbs, but he's accustomed to me wanting full bags so I wound up with the whole nut, no big deal - I'll be using it.

Anyways, the recipe is usually a mix of light and dark with some carafa I for color, but then I was thinking "why not just all munich II?" This would help me kill a little inventory - I have no problem going through lots of light munich, but I'll have this dark munich for a while.

Very undecided - any thoughts out there?

2151
Yeast and Fermentation / Re: Using Wort for Starter
« on: October 15, 2010, 02:24:23 PM »
Why not just freeze it ...

^^^^^^^This is what I Do.

me too - an old club soda bottle does the trick!

2152
Yeast and Fermentation / Re: 1056 and US 05
« on: October 14, 2010, 07:05:46 AM »
frankly man, I live where its hotter than hades in the summer, and I order liquid strains all the time, and NEVER have a problem.

not once in 6 years.

if you make a starter (i usually overshoot the size a bit to compensate) you'll be just fine.  yeast are a little more resilient than people give them credit for  ;)

2153
General Homebrew Discussion / Re: Pils-friendly Water chemistry
« on: October 14, 2010, 06:48:14 AM »
I'm going to have to disagree.  For a German pils, that much carbonate is not at all out of line.  I would add calcium sulfate to get you up to 50-150 ppm Ca (depending on how much SO4 you want), but nothing else.  Make that beer first, then decide how you want to tweak the recipe and/or water.  YMMV

+1 to a T.

2154
Yeast and Fermentation / Re: 1056 and US 05
« on: October 14, 2010, 06:46:51 AM »
FWIW . . I understand Fermentis is getting ready to bump the price again on US-05 . .  also S-04

The laws of supply and demand strike again.  :-\

they're pushing the edge with me then - there comes a $ point where I'm going to go back to using 1056/001 and harvesting/reusing the yeast.  I don't like reusing US-05 since it seems to attenuate even more in successive pitches, so while it was super cheap, I preferred the ease of no starter and new packets on each batch.  If it pushes into upper $4 territory, it will actually become a lot cheaper for me to use WL/WY.

Will always keep some for insurance purposes though.

2155
Yeast and Fermentation / Re: Smack pack already swelled on arrival
« on: October 13, 2010, 01:29:08 PM »
make a starter, you'll be fine. 

2156
Well, my girl is gone. Not much else to say.  Thanks to everyone who has supported me here.  I guess I'll be brewing the first version of this beer pretty soon.

damnit, man, I'm very sorry. keep your head up - I gotta believe you'll see her again, but not just yet  ;)

2157
Ingredients / Re: Bravo as a substitue for Magnum?
« on: October 08, 2010, 06:16:51 AM »
I used Bravo a lot when it first came out - with a lot of use as a bittering hop instead of my usual magnum, so I would say sure go for it - it does impart a very slightly higher bite than magnum, but I kinda liked it - think of it as in between magnum and CTZ.

Cheers!

2158
Kegging some FIL Helles and brewing 12 gal of Robust Porter

2159
Ingredients / Re: Hops
« on: October 05, 2010, 06:31:43 AM »
not really that hard, believe it or not.  I make my IPA around 6 times per year (2-3 batches are for parties/club functions) - 15oz of hops per batch thats almost 6 pounds right there.  I make my father in law's beer for him 4-5 times a year, at 7oz a batch, theres another 2.

That's only my two most frequently made recipes, if you figure I make 15-18 batches total a year, so lets say another 8 batches at an average of 5oz per batch, well there you go, that's 165 ounces.




2160
Ingredients / Re: Hops
« on: October 04, 2010, 01:28:33 PM »
Haha - touché !

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