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Messages - blatz

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2326
Ingredients / Re: Citra Hops
« on: January 19, 2010, 05:35:14 PM »
dammmm

that is some head retention. 

good to know uthristy - perhaps I'll stick with my normal Magnum for bittering when I make this bad boy (though i am a hophead) hmmm...decisions, decisions.

2327
The Pub / Re: Wildcard
« on: January 19, 2010, 05:13:42 PM »
we play every drawing.  its a combination of our birthdates and some other important numbers to us.  I think I would implode if I ever found out that those numbers won, so I am obligated to play for insurance against that event.

we typically hit 3 numbers a few times a year, so it really only costs us like $30-$40.  Have hit 4 twice, so I figure thusfar we're not too far behind.

yes, I know its an idiot tax.

2328
Yeast and Fermentation / Re: Help me finish off my Kolsch
« on: January 19, 2010, 01:27:13 PM »
I recently find one German commercial example with red label (Sorry I forgot the name).
So you can buy them here. 

Reissdorf.

Gaffel is another one (blue label).

Aside from that, its kinda tough, aside from regional microbrewery offerings.

Make sure they're fresh samples though - Kolsch does not travel well, and can be yeck when stale and old.

2329
Yeast and Fermentation / Re: Help me finish off my Kolsch
« on: January 19, 2010, 01:11:45 PM »
[So, not to nit-pick but what about this in the description: "...A pleasant, subtle fruit aroma from fermentation (apple, cherry or pear) is acceptable, but not always present..."?

you are taking that out of context.  if you read through the rest of the description, I'd say you'd be hard pressed to get all of those characteristics with lager yeast.  Also, despite the guidelines saying 'not always present' it is what most judges and drinkers are looking for, right or wrong. 

IMO, this is just one of those styles where yeast strain selection can't be compromised.

2330
Yeast and Fermentation / Re: Help me finish off my Kolsch
« on: January 19, 2010, 11:59:24 AM »
Do you have to use a "Kolsch" yeast for it to be considered a Kolsch or will a lager yeast work?

yeah, you want those subtle fruity, winey aromatics.  if you use a lager yeast, its basically just a helles with wheat in it...

2331
General Homebrew Discussion / Re: brewing....and music
« on: January 19, 2010, 11:53:14 AM »
When inside, my current "brew mix" consists of:
Clash, Manson, Eddie Vetter, vintage beer commercial snippets, Arcade Fire, Springsteen, Flaming Lips, Kansas, Floyd,  Richard Thomas, Indigo Girls

now that's eclectic.

2332
General Homebrew Discussion / Re: How about least favorite style of beer?
« on: January 19, 2010, 11:23:55 AM »
Not a big fan of SHV beers. I always brew one to enter into comps that I'll be judging, so as to escape having to drink them. Sound logic?  :D

it would be worth it to just submit ANY beer to that category to not have to judge it.  hell, bottle up your spent starter wort.

2333
We're off for MLK day (but the wife is not  :P ), so brewing 12g of all Centennial IPA to celebrate batch 100 (even though its really batch #104  ::)).

Looking forward to it - am trying TF Halcyon for the first time in this one.  Been growing up some 1450 all week...

UPDATE: what a near perfect day - mid 60s outside, pH, temp, gravity all nailed, chilled to high 50s (without needing my prechiller), backpressure on the airlock within 6-8 hours.

afterward took the dogs around the lake during a red sunset, too bad I left my camera at home.

would have been a perfect day, except for the fact that after carving up up a nice roast chicken, I went to take a leak and wash my hands, came back not 45 seconds later to find half the chicken gone and one sheepish looking lab licking his chops, hiding behind the breakfast table and the other dog ratting him out...

2334
Ingredients / Re: Taste of Munich
« on: January 18, 2010, 05:39:14 PM »
I have made Munich based beers where the young beer taste reminded me of hot sauce or buffalo wings.

now that's just crazy talk  ;) ;D

2335
Ingredients / Re: Taste of Munich
« on: January 17, 2010, 11:47:04 AM »
Does Munich malt have a certain spiciness too it? 

sounds like the spalter - I go through 2-4bags of Munich a year, and I've never tasted what I would describe as spicy attributable to the malt - when I use Tettnang hops late, definitely, but not in dunkel, bock, oktoberfest, where I don't use late hops.  YMMV.

2336
Yeast and Fermentation / Re: Wyeast 1968 or safale s-04?
« on: January 17, 2010, 11:40:24 AM »

2337
if you want a killer vienna ipa, here you go (3/4 down the page http://forum.northernbrewer.com/viewtopic.php?f=1&t=80958&hilit=+vienna+ipa)

I like the looks of your recipe.  I assume you're adding the 'feral hops' as flavor hops?

Should be good!

2338
Ingredients / Re: Base malt for irish red ale
« on: January 17, 2010, 08:49:03 AM »
not beertracker, but I've used a few sacks of Optic before (and I've  used TF MO as my ale base malt >4 yrs).  To me, Optic lends a little more candy-like maltiness and slightly less bready/biscuity than MO.  Those were the only detectable differences I had.  I didn't like the candyness in the malt as much so I went back to my old standby MO.

Would be interested to hear beertracker's take as well.

I'm experimenting with Halcyon for the first time on Monday morning.  Looking forward to it!

Cheers!

2339
Yeast and Fermentation / Re: Wyeast 1968 or safale s-04?
« on: January 17, 2010, 08:43:37 AM »
juddz - do they carry white labs?  WL002 is the same as WY1968.

I personally don't like S-04, but many folks do - I'm sure your beer will be just fine.  As for attenuation, 1968 isn't exactly a high attenuator, so i would think you'd get at least the same level from S-04.

Good luck!

2340
Beer Recipes / Re: Let's see some dunkel recipes
« on: January 17, 2010, 07:40:52 AM »
this earned me a gold and an MCAB slot last Sept:

I think the key to having it crisp, malty yet not sweet is the inclusion of pils malt in the grist - the addition of pils malt helped me get there.

Quote
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Blatz Munich Dunkel
Brewer: Paul Blatz
Asst Brewer:
Style: Munich Dunkel
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 12.00 gal      
Boil Size: 14.20 gal
Estimated OG: 1.053 SG
Estimated Color: 19.3 SRM
Estimated IBU: 20.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount       Item                                         Type        % or IBU    
12.00 lb     Munich Malt - 10L (8.3 SRM)                  Grain       50.00 %      
6.00 lb      Pilsner (2 Row) Ger (1.8 SRM)                Grain       25.00 %      
4.00 lb      Munich Malt - 20L (16.0 SRM)                 Grain       16.67 %      
1.00 lb      Carafoam (2.0 SRM)                           Grain       4.17 %      
0.75 lb      Carafa II (412.0 SRM)                        Grain       3.13 %      
0.25 lb      Melanoiden Malt (20.0 SRM)                   Grain       1.04 %      
2.50 oz      Tettnang [4.90 %]  (60 min)                  Hops        16.5 IBU    
1.00 oz      Tettnang [4.90 %]  (20 min)                  Hops        4.0 IBU                      
1 Pkgs       German Lager (White Labs #WLP830)            Yeast-Lager              


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 24.00 lb
----------------------------
Single Infusion, Medium Body
Step Time     Name               Description                         Step Temp    
60 min        Mash In            Add 43.00 qt of water at 160.1 F    152.0 F      
   

Hope that helps.

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