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Messages - blatz

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Equipment and Software / Re: Beer Stone (maybe)
« on: January 13, 2015, 02:37:08 PM »
yup.  sounds like beer stone.

Higher concentrated solution soak of Acid Line Cleaner or even better, Acid #5 usually does the trick.  15min to an hour, preferably recirculated, followed by a rinse will usually flake it off. 

I've used a higher concentration of Star San before but it was less effective.

I've always been leery of BKF on the inside of my fermentors, but that may be an unfounded fear.

Ingredients / Re: Bulk Base Malt suggestions
« on: January 12, 2015, 08:43:03 AM »
what Jeff said.

I get Fawcett MO sometimes - all depends on what Southern has when i am there.

I really like Rahr 2row.  we get Cargill on a group buy sometimes, and it is good, but I've never seen it at a LHBS. 

General Homebrew Discussion / Re: Classiest beer style
« on: January 12, 2015, 07:31:31 AM »
All well brewed beers are classy.

Personally I find a fizzy yellow German pilsner to be very classy, with its crystal clear sparkle, clean crisp graham-like malt character, and elegant noble hops, with nothing else to obstruct its graceful simplicity.  How could anyone ask for more!


Beer Recipes / Re: ESB Critique
« on: January 12, 2015, 07:29:54 AM »
I like 1.055/45IBU for ESB, with 93% Fawcett MO, 7% Simpson's Medium Crystal (60), WY 1968 (or 1469), mostly EKG. Made this many times and can't find a lot of reason to change. Simple and good.

this is what I do, though Crisp on the MO.  Magnum for bittering and then EKG all the way through. 

Used 007 on this last run as am trying to grow it up.

The Pub / Re: What's your favorite thing about being a Homebrewer?
« on: January 08, 2015, 08:52:51 AM »
Funny, I hate getting up for working out or for work, but I never have had a problem jumping out of bed at 5am to get the HLT (and coffee) going.

Brewing has sort of turned into my version of meditation/zen practice in a way.  On occasion, I brew with others, but the majority of the time, its just me and my dogs in the quiet garage just 'being', creating, and enjoying each other's company.  Its a special time for me, and one of the only times I truly get to disconnect and re-ground myself.

As for the product, I've gotten to the point with a few exceptions, a majority of the time, my beer is better, fresher, or more suited to my tastes than what I buy.  Couple that with my love of cooking, I am able to put out some food and drink that is nourishing to my soul and that of my friends.  There is just an intangible feeling of goodwill there that cannot be valued nor beat.  Its not for compliments or approval, just feels good.

Homebrewer Bios / Re: Brewer Profile: Matt Chrispen
« on: January 07, 2015, 07:52:48 PM »
Nice job, Matt.  Another OCD brewer like me !

it's CDO, dammit.

Welcome Matt

Commercial Beer Reviews / Re: Sierra Nevada HopHunter
« on: January 07, 2015, 12:27:06 PM »
Can't wait to try it.  I hope we get it in February.  I assume with them brewing on both coasts now that it should be easy to find.

its a year round style, and I was able to find Nooner within a week of them announcing the release, so if you're getting all their year round styles, I bet you'll have no problems. 

Commercial Beer Reviews / Sierra Nevada HopHunter
« on: January 07, 2015, 09:20:28 AM »
no I don't work for SN, but I admire them immensely, and follow them on social media. 

anyway, saw this and thought its pretty cool - looking forward to it.

Commercial Beer Reviews / Re: Nooner Pils
« on: January 07, 2015, 09:18:37 AM »
had my first try of this on new years.  what a great german pils.  surprisingly very different from summerfest.  nice floral hop aroma and hints of cracker like malt.  crisp, dry and refreshing.  bitter, but not overly so.

had a couple after a nice 5mi run while watching football, and it definitely hit the spot. 

will be keeping this in the fridge for sure - kind of fits the bill when i just want a thirst quenching beer, not something over the top in any one direction.

The Pub / Re: Merry Christmas everyone!!!
« on: December 25, 2014, 07:31:14 AM »
Aye Merry Christmas everyone.

Santa told me to treat myself to about 10# of hops  ;D

Yeast and Fermentation / Re: 007 Dry English Ale
« on: December 24, 2014, 02:25:15 PM »
I misspoke before, the IIPA went from 1.093 to 1.024 so 74%, but that also included 5% dextrose in the grist.

both pitches were brand new, first gen batches  - both used 2 vials in 2 stage starters - the IIPA i went up to 5L on the second stage.  i don't buy vials over a month old, either.

mashed the IIPA (91% 2row, 4% c15, 5% dextrose) at 147df.  my brewhouse uses RTDs, but I also double check at mash in with a thermocouple probe reader, and while i hit too low at mash in, it quickly got up to 147 and I hold well.

the ESB (89% MO, 7% eng med crystal, 4% golden naked oats) I mashed at 152-3 for a full hour. pH measured at 5.35.

Keep in mind, I have no problems with ANY other yeast I use - 001/US-05, 1450, 830, 833, which all give me results I expect. 

I am curious if I am either pitching too cold (high 50s, letting it rise to ferm temp of 65-66).  or if 65-66 is too cold, and I should be either fermenting warmer, raising to 68 quicker or both?  puzzling because as Mark said, its purportedly fool proof.

Yeast and Fermentation / Re: 007 Dry English Ale
« on: December 24, 2014, 11:23:41 AM »
That's really odd because Whitbread "B" is almost foolproof.   Have you made any major changes to your process?

No - I am very methodical and consistent.  2 stage starter which should have given me about 15% more yeast than needed.

I made a batch of ipa the previous day before the ESB  on the 12th and that attentuated my normal 80%

I'm very perplexed - it's always this strain.

Yeast and Fermentation / 007 Dry English Ale
« on: December 24, 2014, 11:03:24 AM »
I've used this yeast several times in the past and probably a half dozen times in the past year.  For whatever reason, recently I cannot get more than 71% attenuation with it.

I did a double IPA last summer, and the lack of attenuation ruined it - finished way too sweet and I wound up dumping it. 

Most recently, on an ESB which stopped at 1.016 - this one tastes fantastic, so that is not a problem, but I was expecting much higher attenuation.  I am a little gun-shy to use the slurry from the ESB as planned - re-doing the double IPA above. 

Not sure what the culprit - pH for all beers was in proper range 5.3-4, water profile obviously on target.  I fermented starting at 66, raising to 68 after 4 days for the double and 3 for the ESB. 

Commercial Beer Reviews / Re: Alchemist Heady Topper
« on: December 24, 2014, 08:14:18 AM »
A Beersmith file would be awesome!

PM me your email and I'll ship it to you later today.

Commercial Beer Reviews / Re: Alchemist Heady Topper
« on: December 24, 2014, 07:42:32 AM »
there's one or two out there on the interwebs  ;D

the one I used was from  I can post it later from my beersmith file if needed. 

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