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Messages - blatz

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2266
All Grain Brewing / Re: Your best "second runnings" beer?
« on: November 03, 2010, 11:48:44 AM »
medium english crystal, victory and chocolate malts (pale or regular) have worked well for me in the 2 partigyles i've done (old ale and ABW).

even if your original grist has a lot of crystal in it, you'll still want to add a significant amount of more crystal or at least dextrine malt otherwise the small beer can come across thin.  This *may* be perhaps because by the time you run your small beer runnings into your kettle, the mash has been sitting for 100 or more minutes, making the remaining sugars rather attenuative.


2267
Kegging and Bottling / Beer Stone - Dip Tube
« on: November 03, 2010, 08:20:41 AM »
Hey all

have a few dip tubes that have become pretty laden with beer stone.  As we all know, pbw soak doesn't help at this point.  I tried BKF and a green scrubbie, but it really is pretty stubborn and not seeming to work.  Any reason I couldn't use wet sand paper (ultra fine)?

Any other suggestions?

2268
Yeast and Fermentation / Re: WL American Ale Blend WL060
« on: November 03, 2010, 06:17:51 AM »
I haven't used this yeast but I can say without a doubt that it's hard to beat WLP051.

just tasted some a small sample of the porter last night - i'm glad I held out for 051 - its been years since I used this yeast and I just don't know why.

2269
All Things Food / Re: Try the new non dairy Almond Milk!
« on: October 29, 2010, 07:35:01 AM »
really? my wife buys that stuff, but I've never tried it - guess I'll give it a go.

2270
Ingredients / Re: 100% Dark Munich Bock
« on: October 28, 2010, 01:57:42 PM »
There's some brewers who swear by all dark munich bocks (Kris England for one). I find them over the top, personally.

I'm brewing the recipe as is - no need to change a good thing

2271
The Pub / Re: Cask Ale vs Alcopop
« on: October 27, 2010, 02:37:19 PM »
I've never seen nor tasted a cask ale.  I continue to look out for them though.

2272
I agree that Tumbler is 'meh' - I bought a 12 pack the day my local store got it in (beginning of August?) and I still have 4 bottles left if that tells you anything.  

Ranger was pretty good - not the best IPA out there, but tasty and I'd certainly buy it again one day.

I'm suprised at the comment on Estate Harvest Ale though.  I had a bottle a few weeks ago and thought it was so fantastic, I went the next day after work to go grab a few more bottles, but it was all gone  :'(

2273
General Homebrew Discussion / Re: How do you take your AIPA, sir?
« on: October 27, 2010, 11:49:36 AM »
I'm pretty much with beersk - mostly late additions of hops for big flavor/aroma, dryhop in the keg, 5% xtal, 5% munich and Maris Otter, but US-05 to keep the resultant beer dry in the end.

That said, I'm getting a little bored and am experimenting with Cali V on the next run, so we'll see how that goes. 

2274
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. 

2275
The Pub / Re: Babalu
« on: October 19, 2010, 01:25:26 PM »
keep at it Jeff! great news!

2276
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!

2277
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!

2278
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?

2279
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!

2280
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  ;)

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