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Messages - blatz

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General Homebrew Discussion / Re: Down Side of Online Ordering
« on: May 11, 2017, 11:26:31 AM »
while its ideal to get fresher yeast, its not that hard to do a 2 stage starter (or a bigger 1 stage).  I mean I hear you - it would be nice to get yeast packaged yesterday, but its an easy fix.

All Grain Brewing / Re: IPA hopping technique survey/poll?
« on: May 11, 2017, 11:18:56 AM »
60min, a large charge with 10-20min left in the boil, and then a big charge once I hit 185df and then whirlpool for 30 min.  dryhop after fermentation is complete.

Yeast and Fermentation / Re: Overpitching - Does it matter?
« on: May 10, 2017, 12:57:14 PM »
I have a suspicion that pitching rate makes no difference to the flavour of beer. Brulosophy did a pitch rate experiment with lager and found nothing. I think the theory that yeast produce different levels of esters at different cell counts is possibly wrong.

perhaps.  but my experience is that you need to get it in the ball park to make optimal beer.  and it isn't that hard to do so, so why not. 

Yeast and Fermentation / Re: Overpitching - Does it matter?
« on: May 10, 2017, 10:56:00 AM »
theres been a few times, maybe 4, that I used the mrmalty yeast calculator for repitching a lager slurry that was older (3-5 weeks) and questioned that it seemed like wayyyy too much slurry, but I followed it anyway. 

each of those beers ended up with some level of acetylaldehyde.

is it a correlation or a coincidence?  I'm not sure - I can't recall any other beers I've had the green apple monster rear its ugly head at otherwise, despite almost 240 batches. 

General Homebrew Discussion / Re: Pics of recent brews?
« on: May 10, 2017, 10:48:34 AM »
Man those are incredible looking beers Bryan and pkrone.  Are those all poured off draft?

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Sorry forgot to update this.  Here's what I ended up doing:

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Beer Recipes / Re: American Amber...Red Seal
« on: May 02, 2017, 02:42:36 PM »
Correction - Carared not C45L on that last one:

Boil Size: 14.90 gal
Post Boil Volume: 12.50 gal
Batch Size (fermenter): 12.00 gal   
Bottling Volume: 12.00 gal
Estimated OG: 1.054 SG
Estimated Color: 11.7 SRM
Estimated IBU: 44.7 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 80.0 %
Boil Time: 90 Minutes

Amt                   Name                                     Type          #        %/IBU         
14 lbs 8.0 oz         Pale Malt (2 Row) US (2.0 SRM)           Grain         1        64.4 %       
4 lbs                 Munich Malt - 10L (6.6 SRM)              Grain         2        17.8 %       
2 lbs 4.0 oz          Carared - 20L (20.0 SRM)                 Grain         3        10.0 %       
1 lbs                 Melanoiden Malt (20.0 SRM)               Grain         4        4.4 %         
6.0 oz                Caramel/Crystal Malt -120L (120.0 SRM)   Grain         5        1.7 %         
6.0 oz                Pale Chocolate Malt (200.0 SRM)          Grain         6        1.7 %         
1.00 oz               Amarillo Gold - 2012 [9.50 %] - First Wo Hop           7        16.9 IBUs     
1.00 oz               Cascade - 2012 [6.40 %] - First Wort 90. Hop           8        12.6 IBUs     
0.50 oz               Magnum - 2012 [12.20 %] - Boil 60.0 min  Hop           9        10.2 IBUs     
1.00 oz               Amarillo Gold - 2012 [9.50 %] - Boil 5.0 Hop           10       2.9 IBUs     
1.00 oz               Cascade - 2012 [6.40 %] - Boil 5.0 min   Hop           11       2.1 IBUs     
1.50 oz               Amarillo Gold - 2012 [9.50 %] - Steep/Wh Hop           12       0.0 IBUs     
1.50 oz               Cascade - 2012 [6.40 %] - Steep/Whirlpoo Hop           13       0.0 IBUs     
1.0 pkg               American Ale (Wyeast Labs #1056) [124.21 Yeast         14       -             

not sure if Carafa is the answer, or scrapping and going in a new direction?

Beer Recipes / American Amber...Red Seal
« on: May 02, 2017, 01:56:48 PM »
I've been having trouble of late mastering this style.  One of my all time favorites is Red Seal - and I would love to capture that malt flavor albeit with a different hop expression.

I've tried Denny's Waldo Lake, Jamil's Evil Twin and while they made good beers, it wasn't what I was looking for.

My most recent Amber (exact recipe at home - but 2 row, Munich, C-45, C-120, melanoiden and pale chocolate) turned out to not be an amber at all - sort of in between brown and amber.  An interesting beer, but way off the mark for my goal.

what would you think of this malt bill?

90% 2 row
10% Bairds 75-80L Crystal

at 1.054, it comes out to about 10.7SRM, almost double my house APA recipe color, which seems about right.

just wondering if I shouldn't go back to simpler is better, seems to be the case with all my other recipes.  could throw a little 120L or carared in there, but I'm looking for some insight.

General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: April 28, 2017, 10:20:48 AM »
I like the use of HMF - I made my Marlberry Pils once with all Mandarina (it usually uses yet and HMF) and it was good but a bit weird in its fruitiness.  I think the split will give you the best of both worlds

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General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: April 24, 2017, 12:11:47 PM »
brewed an APA

1.055/38 ibus

19# 2 Row
2# Munich
1.25# Carared
.5# Carafoam
.25 Victory

Magnum for bittering

1oz/12gal each Chinook/Centennial/Cascade at 10
2oz/12gal each again at whirlpool for 30 min

excited to make something a bit old school.

Kegging and Bottling / Re: Closed vs under pressure transfer
« on: April 24, 2017, 10:19:24 AM »
thanks for explaining Narcout!  now I get it.  I presume flow will start as soon as you hook up the QD to the gas in post (which is attached at the other end to the top of the fermenter)?

martin - dumb question, I don't understand what purpose the tube is serving?  do you fill it with CO2?  how is it different than the other ambient air?

General Homebrew Discussion / Re: Pics of recent brews?
« on: April 21, 2017, 01:20:51 PM »
Man that looks lovely!!  Fg?

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General Homebrew Discussion / Re: Dry hopping pellets?
« on: April 21, 2017, 01:20:18 PM »
he's talking about dryhopping, not late kettle hops.

yes - the green sludge that floats on top - very common.  Cold crashing can often drop it, or just rack from underneath and pay attention when you get to the end...

you can try agitating the carboy/bucket, but I wouldn't.   definitely wouldn't stir (oxidation concerns).

Kegging and Bottling / Re: first closed transfer
« on: April 20, 2017, 10:09:56 AM »
Timely post!  You guys swear this is really helping stability?  I also assume you are pushing an entire keg of sanitizer as well?   

Yes pushing sanitizer

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Kegging and Bottling / Re: first closed transfer
« on: April 20, 2017, 08:43:13 AM »
I suppose I misspoke calling it a 'closed transfer'. The top of the fermenter is open while transferring. I don't know how I would do it otherwise...

can you use CO2 where the airlock would be?  not sure if spiedels can hold pressure though.

Yeah I suppose I could run tubing from a CO2 tank into the rubber bung. How much pressure are we talking about?

Doing this would become much more challenging for me. I have been meaning to get a smaller 5 lb tank for carbing kegs that are not in the serving fridge yet. Using the 20lb tank in the garage is less realistic because it would mean moving my whole operation.

sure, so what I setup is a 90degree nylon elbow in the bung, attached to 5/16" beer line, with a flared fitting on the end - this serves as my blowoff tube also (although I never have blowoff due to the amount of headspace I have).  the flared fitting end sits in a jar of sanitizer and when I'm ready to rack, attach the CO2 line to the fitting, and it seems that 2Psi is all it can handle before popping off. 

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