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Messages - blatz

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IIPA tomorrow with a friend's homegrown Centennials
South Florida hops?

haha - no I don't think that can be done successfully.  I've a friend who lives in the Colorado and he's been growing them for quite some time.  Figured what better way to showcase them than a huge hop-bomb.  Most of the bittering will come from commercially purchased hops, but will add 5 oz in the last 10min and then dryhop with another 2oz of these bad boys.

IIPA tomorrow with a friend's homegrown Centennials

All Things Food / Re: Prime Rib help needed
« on: December 22, 2010, 02:15:13 PM »
another way to do it is to start off very hot (500df) for the first 30-45min and then tent the meat and turn the heat down.

I've used Ina Garten's recipe for the past 2 years and its been spot on.

All Grain Brewing / Re: All Maris-Otter IPA input needed
« on: December 22, 2010, 01:48:46 PM »
Conventional Wisdom would dictate when brewing a specific style from a specific country/region that it would be prudent to use ingredients from said area....go figure! When in Rome! >:(

Well, I guess Great Lakes must not know what they're doing, since their Dortmunder Gold and Elliot Ness Vienna use 2 Row as their base malts instead of pils malt and vienna malt respectively, yet these beers are hailed by critics and even the BJCP guidelines as world class examples of their styles, regardless of the origin of the ingredients.

Gee, they should remove Dogfish 60 min IPA from the commercial examples of AIPA, since it uses an English style yeast instead of an american style yeast.  

I could go on with many examples like this. ::)

Brew with whatever ingredients you think will taste right in the finished beer and keep experimenting until you find what you like.  Maris Otter is pale malt, it doesn't know where it came from.

All Grain Brewing / Re: All Maris-Otter IPA input needed
« on: December 22, 2010, 11:43:11 AM »
I think the key word in this conversation is "American" So, I'm going to lean on Gordon's side on this one. He's a pretty objective observer and it his "job" to call it like he sees it being he is part of the "glue stick" that holds the BJCP together.

That's pretty bogus reasoning there  ::).  

American refers to the interpretation of the final product, not necessarily to the origin of the ingredients.  For the record, the guideline actually doesn't say anywhere in the guidelines that you can't use MO as your basemalt for American IPA, nor does it say you have to use American 2 row either.  The text says:

Quote from:
Ingredients: Pale ale malt (well-modified and suitable for single-temperature infusion mashing);

judges don't know what ingredients you used, so if the use of maris otter results in a finer end product that more closely matches the intended aroma and flavor of the style, why not?  

I've brewed my IPA recipe at least 4 dozen times and started off with american 2 row, ending up with MO because the resultant beer fit what my tastebuds say is the ideal american IPA, and given that it medals nearly every time I enter it, I'd say that blind judges see it that way too.

Does SNCA not qualify as an American IPA since it uses Med English Caramel Malt?

All Grain Brewing / Re: All Maris-Otter IPA input needed
« on: December 22, 2010, 10:07:35 AM »
I entirely agree with David Waite, though I use regular MO rather than Optic (which is also good, just a preference).  Similarly, my IPA has always placed when entered, and I have never gotten a comment that it was too malty or anything like that, rather that it has a nice malt complexity,etc.  If nothing more, the richness of the MO gives you a little more room to layer in some hops.

As Ehall said, you're going to get opinions for both sides - try it for yourself and see what you like - that's part of the fun of brewing.


Yeast and Fermentation / Re: ale yeast for cool temps
« on: December 22, 2010, 08:06:43 AM »
You could try it, but Cry Havoc blows.  I've had beers from a handful of brewers in my club and none of them will ever use that yeast again.  Just sayin.

You could place your fermenter in a tub of water (i.e. swamp cooler) to keep the temp swings down - that will likely be a better insulator than say a bunch of blankets.  Just as important as the temp is keeping down the variance in temp, so you'll want to insulate it somehow.

Lager yeasts at ale temps are rarely successful - there are a few I've had that were good (New Belgium I think makes one) but by and large, they taste kinda funny. 

You have an ideal ale temp range (jealous) you just need to insulate to keep the temps in a tighter range.

The Pub / Re: bobcat in my yard
« on: December 17, 2010, 07:24:38 AM »
I just had 40 trucks of fill dumped on my lot - get over here - I'll pay you in cash and beer to grade it!  ;D

General Homebrew Discussion / Re: Lager in a Keg?
« on: December 17, 2010, 07:22:00 AM »
So what does everyone do with the little bit of sediment that will accumulate in the bottom of the keg when lagering in it.  Blow off the first pint or so?  Does anyone use a bright tank with the dip tube trimmed off an inch or so?

I usually crash it before racking to a keg for lagering, so the carryover is a small amount.  then I just know the first pint goes down the drain, and all is well after that - maybe a hazy pint or two but nothing drastic.

bright tank with a cut dip tube is a good idea, IMO, if you'll be moving the keg around - i.e. taking to a picnic/party, etc.  but if its just going to stay in the kegerator, I don't bother.

General Homebrew Discussion / Re: Lager in a Keg?
« on: December 17, 2010, 06:58:26 AM »
just for posterity - I assumed pressurizing enough to seal (20-30 PSI) was a given  :D ;)

General Homebrew Discussion / Re: Lager in a Keg?
« on: December 16, 2010, 08:35:19 PM »
Hey y'all,

I brewed a german pils a couple weeks back, and I'm thinking about how to go about lagering when it's time.  I was thinking of xferring it to a keg and lagering it in my kegerator for a few weeks.  Think this will work?  I'm guessing the right thing to do would be to put it on gas just enough to purge all the oxygen out, but should I lager it under a little bit of pressure, or just purge all the gas and let it be?  When I'm done lagering, should I transfer it again to a fresh keg, or can I serve straight from the secondary?  I wasn't planning on using any clarifiers, mostly because I've never used them before.  Thanks!


Lager in the keg, under pressure or not, it doesn't really matter so long as you have purged the head space.

I serve from the "lagering keg/secondary" and have crystal clear beer with no issues, but some guys like to rack to another keg - personal preference thing.  Me, I'm lazy and if there's no perceived improvement, I don't bother.  YMMV.

The Pub / Re: A New Record?
« on: December 16, 2010, 12:07:56 PM »
As for me, I'm more of a giggety-giggety than a jiggety-jig kind of guy...

Ohhh, right!

The Pub / Re: A New Record?
« on: December 16, 2010, 11:53:57 AM »
Home again, home again, jiggety-jig.

all these years I thought my Mom made up that line.

sorry, carry on.

All Grain Brewing / Re: Mashing confusion
« on: December 16, 2010, 11:50:51 AM »

you should brew the same beer using step and single infusion and then decide for yourself what you like - it doesn't really matter, IMO, but there's no one way that's right.

frankly, for someone with 8 batches under their belt, 3 all grain, IIRC, you're making a lot of absolute assertions without a lot practical experience to back them up.  not that you may not be right, but a lot of these guys that are debating with you have tried many different techniques and compared the results - those results are what they are reporting to you, but you still should experiment and figure out on your own.

sounds to me like you're doing a lot of research and homework, which I applaud, but keep in mind a lot of brewing literature is dated and refers to brewing with less modified malts which are pretty hard to come by these days, especially on the homebrew level.

Keep at it - its a journey not a destination and all that- Cheers!

Nothing this weekend.  The Doppelbock/Bock Partigyle from last weekend is fermenting right now @ 50F. It was a long brew day between the Partigyle, modified double decoction, long boils & etc...  13 hours start to finish. The Doppelbock OG was 1.100 and the Bock was 1.076. The grain bill totaled 33 lbs. for two five gallon batches. Every once in a while I get a wild hair...  This one really kicked my tail. Cheers!!!

holy crap - helluva brewday!  nice job.

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