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Messages - blatz

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2191
Commercial Beer Reviews / Re: Dogfish Head 60 Minute IPA
« on: February 12, 2011, 10:08:03 AM »
Love the 60. Like the 90. Cant stand the 120! Just too much going on there for me. Their fall seasonal, Punk'd is pretty damn good if you like pumpkin beers and I really like their India Brown Ale. I've tried quite a few other DFH beers and cant seem to get into them. It's as though they are just into making big, crazy beers for the sake of making big, crazy beers. I like the spirit, but the beer doesnt always hit home. I wish they were just as passionate about making great, easy drinking, tasty beer as they are about making the crazy stuff.

precisely my sentiments!  I like the 60, Brown, and Pun'kin a lot as well, but the rest of the lineup is yeck!

2192
Equipment and Software / Re: Malt Mill
« on: February 12, 2011, 09:51:49 AM »
I have a Barley Crusher that I've used for the past 5 years - put about 1.5-2 tons of grain through it in that time.  Its finicky and aggravating at times, but right now it works fine for me (hope it doesn't hear me type that :-) ).

If I could do it all over again, I'd buy a Monster Mill - bigger rollers (diameter and length), more solid construction, and it looks like deeper knurling (sp?).

Every time I have issues with the BC, I swear at it and tell it I'm buying a MM tomorrow and for some reason it starts cooperating for the remainder of the grist.

This is my case as well. I love the dang dang thing and it has served me very well for years. It is simply worn out at this point. The knurling is very worn, and it works kinda ok one time, and on the other hand it can take me fidgeting for hours to get it to mill one batch. You can flop the idle roller, that will help just a bit, it I've about worn out that method too...

I have a MM on the way from Fred, with hopper and five gallon bucket base...

update:  I finally got fed up last month and plunked down to buy a MM2.0.  First use last night: oh. my. gawd.  :o I kept asking myself "Why didn't I make the switch sooner?"  This makes the BC seem like a rickety child's toy.  Very, very happy with the upgrade.

2193
woot!  used my new recirc arm on my WIC and dropped from boiling to 140 in <5min, and to 43df in 45 total. 1.050 on the nose, pitched before i went to bed, and as of this moment, activity is commencing.

also used my new Monster Mill for the first time.  wow.  :o  My old Barley Crusher is child's play in comparison.

2194
Ingredients / Re: Cold crash after dry hopping and before keging?
« on: February 11, 2011, 06:53:57 PM »
I leave my hops in the keg till it's done.

2195
Ingredients / Re: Cold crash after dry hopping and before keging?
« on: February 11, 2011, 07:28:16 AM »
i can't see it being a problem at all, but I would dryhop a little longer if I were you  ;D

2196
General Homebrew Discussion / Re: Diastatic power of toasted oats?
« on: February 11, 2011, 07:21:31 AM »
When using toasted oats (lightly browned in the oven) for an oatmeal stout, should I factor in any reduction of diastatic power?

they don't have any to begin with, so no ;)

2197
All Grain Brewing / Re: Partigyle brewing and mash chemistry
« on: February 10, 2011, 03:03:16 PM »
That, or make sure your first runnings are a little higher gravity & blend back & forth to hit your gravities.  Cheers!!!

that is an even better idea. 

2198
helles.

2199
All Grain Brewing / Re: Partigyle brewing and mash chemistry
« on: February 10, 2011, 02:37:07 PM »
Thanks.  Now hopefully I don't get some foolish idea and start adding more grain into the mashtun for the second runnings.  ::)


you probably should actually.

2200
General Homebrew Discussion / Re: Another Acetaldehyde Question
« on: February 10, 2011, 12:47:43 PM »
did you consider wort oxygenation which can also contribute to acetaldehyde.

if you meant prior to pitching yeast, I did oxygenate with a stone/O2 bottle setup (My SOP) for 1:45 at 48df just prior to pitching in the yeast.  if you meant upon racking to kegs, I am pretty vigilant about racking quietly and saw no areas where the finished beer would have splashed or otherwise had a high probability of picking up oxygen.  This is what led me to believe I may have oxidized through cold crashing(?)

Just throwing this out there as I'm sure this would have already come up....

Did you buddy experience the same flaw?

good point, I texted him my dilemma - he just called me and said he didn't have any issues with acetaldehyde, but he would expect it may lager away in my case, but also to throw all my saved slurries away and he'll just give me new, rather than risk carrying over a contamination if that's what it was.

like i said above, it does seem a lot better as of last night than it was a week ago, so maybe it'll disappear.  I'm just concerned as I can't pinpoint where I introduced this flaw - I make these beers all the time and this is a first for me  :(

thanks for your input guys - keep it coming!

2201
General Homebrew Discussion / Re: Another Acetaldehyde Question
« on: February 10, 2011, 08:21:19 AM »
So that's what I would consider first and foremost -- Did you do absolutely everything humanly possible to pitch a sufficient quantity of very happy yeast??  If the answer is yes, then... I'm not sure I can help.  Might be contamination!?  But definitely look at your yeast health very closely.  Could possibly also be your choice of yeast strain -- Did you use a different strain from normal?


its definitely not yeast health or strain - I use the same 830 I always do, and I get it second gen from my pro friend at a brewpub, put a healthy slug of wyeast nutrient in every boil, so I seriously seriously doubt that is the culprit.  

Contamination could be the issue, but it seems to be going away, and the beer is crystal, crystal clear - i would think it would get worse with contamination and also that the clarity would not be there?  Beer's only been lagering 2.5 weeks so far, so it could go away in the next month before i tap it.

I recall reading some 'anti-cold crashers' comments citing oxidation as one of the reasons to not CC - that's what lead to my shaky hypothesis  ;D

2202
General Homebrew Discussion / Re: Another Acetaldehyde Question
« on: February 10, 2011, 08:17:02 AM »
I don't have much experience with lagers, but when I think acetaldehyde I think the fermentation wasn't quite finished.  That could be due to any number of things affecting the yeast's ability to finish in a "normal" amount of time.  Was the time you spent bringing the temp down in increments, in lieu of a longer d-rest?

That's generally true, but light lagers apparently are more prone to some other causes.  Some more details - this was brewery fresh yeast - approx 700mL of 3 day old slurry in 12gal of 1.050 OG wort.  Fermentation activity as judged by hydro, krausen and CO2 activity ceased at approx 12 days (1.012) which just shy of 1P per day - a good rate.  I let it go a few more days, then raised to d-rest for 4 days before beginning my crashing.

2203
Yeast and Fermentation / Re: Fermenting IPA with different yeast
« on: February 10, 2011, 07:48:11 AM »
You can get by with a smaller starter is you have a stir plate, <2 Liters on mrmalty.  That is one thing that I now wouldn't do without.  Put it on your wish list.

+1 - and if you're relatively handy, you can build one for ~$30-$40!

2204
General Homebrew Discussion / Another Acetaldehyde Question
« on: February 10, 2011, 07:44:49 AM »
Trying to pinpoint the cause of my recent bout of acetaldehyde in my Czech Pils.  In six years and thousands of gallons of beer, I've never experienced this flaw before, so it really has me awestruck, especially since I make a pils or dortmunder about every 4-5 batches. 

Granted, this beer is just shy of 6 weeks since brewdate and the green apple appears to be working its way out based on samplings...but I'm wondering if cold crashing my pils prior to kegging is the culprit???

I primaried for 3 weeks+ 5 days before kegging, but the last during the last 4 days, I brought the temp down from drest at 60-62 down to 40, dropping 5df each morning before work.  But crashing before kegging is not a regular practice for me - I usually don't get around to it and just keg at drest temp and then throw the kegs in the lager fridge.

Anyhow, I ferment in a 14.5 gal conical, and when I crash, I put sanitized foil with rubberband around the stopper so as not to suck back in the liquid in the airlock, but I got to thinking - did doing this with the pils cause the beer to suck in so much air that it caused oxidation which led to acetaldehyde, or am I fretting over 'green' beer that will lager away fine over the next month?

2205
The Pub / Re: The other "pork soda"
« on: February 10, 2011, 07:33:46 AM »
But I thought Frizzle Fry was much better than Sailing the Seas of Cheese.

Really?  I guess there's just something nolstalgic about 'Cheese for me - brings back memories of heading offshore at full throttle on my friend's dad's boat for deep sea fishing blasting "John the Fisherman" .

Unfortunately, a lot of my CDs got jacked by my first roommate in college, but I have some downloaded on itunes.

I always liked the EP that had the covers of Pink Floyd on it.

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