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Messages - bluesman

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Ingredients / Re: Inspired by Oyster Stout...
« on: February 18, 2010, 10:44:03 AM »
I was browsing through Ray Daniels book "The Ultimate Guide to Brewing Classic Beer Styles".

...and in the Stout chapter he talks about Oyster Stout in that it can be made with the actual oysters themselves, just the liquid, or only the shells. I guess one could add any combination thereof as well.

Equipment and Software / Re: pH meter questions
« on: February 18, 2010, 10:39:12 AM »
All this talk about pH meters has me adding it to my wish list. Nothing like good QA during the brewing process to assure better beer.

The Pub / Re: A newer, helathier Weaze.
« on: February 18, 2010, 10:35:39 AM »
Awwww Yeaaahhh!

You just took them up another notch. To the smoker they will go!  :)

Yeast and Fermentation / Re: White Labs trial fermentation data
« on: February 18, 2010, 10:33:20 AM »
My experiences with White Labs have been helpful. They are willing to provide as much info. as they can. I've had phone conversations with their staff several times, some of which have been over a half hour each.

I'm ready for spring too.

I am planning to make a starter for a Dusseldorf Altbier this weekend.

The Pub / Re: tipping?
« on: February 18, 2010, 10:22:40 AM »
I'm certainly getting my mileage out of this thread.  :D

The Pub / Re: A newer, helathier Weaze.
« on: February 18, 2010, 09:06:58 AM »
Weaz...I was thinkin' about these today.

Bacon wrapped cheddar chese stuffed jalapenos...with a nice IPA.  ;D

All Grain Brewing / Re: Decoction & High Water:Grain Ratio
« on: February 17, 2010, 03:57:06 PM »
Here's a method that Pilsner Urquell uses:

Triple-decoction mashing: Pilsner Urquell's mash is performed in 200-hL (170-bbl) vessels and follows the same triple-decoction method used for the past 75 years (18). Thick portions of the mash are drawn off at three different times over the course of more than four hours. Each portion, or decoction, is heated to saccharification temperature, then boiled briefly, and finally returned to the main mash vessel to step up the main mash's temperature. The mash begins with cold water stirred into the grains; hot water is added to bring the temperature to 95 °F (35 °C) for an acid rest. (According to the brewery's quality control manager, Pavel Prucha, the water-to-grain ratio is 1.85 L to 1 kg.) The first decoction raises the temperature to around 127 °F (53 °C) to break down the larger proteins; the second addition raises the mash temperature to 143 °F (62 °C) for starch conversion; and the third brings the temperature to about 163 °F (73 °C) for mash-out (18).

Boiling the mash during decoction breaks down the protein matrix that surrounds the starch, making it more accessible to starch-degrading enzymes in the malt (20), which may offset the fact that the malt is not fully modified. The multistage decoction also helps to adjust the mash pH in a way the water's natural ions cannot (9). The resulting Bohemian Pilseners are a little bit darker (Pilsner Urquell is about 4 °L) and have a slightly stronger and more complex hop character than their German Pils counterparts, which are generally brewed using a double decoction mash schedule (9,20). The Urquell that is exported has a starting gravity of 12 °P (1.048 S.G.).

...and here's the link.

Equipment and Software / Re: Brew kettle thoughts
« on: February 17, 2010, 10:59:54 AM »
My opinon, get as mch pot as you reasonably can afford.

That was our philosophy back in the 60s, too..... ;D

Yeah, so I noticed!  ;D



All Things Food / Re: SPAM!
« on: February 17, 2010, 10:58:57 AM »
Weaze should try using spam in place of klobasa in his slow cooked sweet and sour cocktail and cranberry sauce dish.  Spam does go really well with velveta cheese and clams.


General Homebrew Discussion / Re: PA -vs- IPA
« on: February 17, 2010, 10:56:16 AM »
But it depends on if you're talking about east coast vs west coast, like blatz said.  And I tend to like a nice hoppy east coast ipa with a nice body and mouth feel rather than the super dry west coast ipa where you can only taste hops.  Oh and pale ales are good too.  ;) ears were burning and my nose was itching right before I opened this thread.  ;D

Generally speaking, I have found similiar results in that EC IPA's tend to be maltier and less hoppy than WC examples, but I also think that there are so many APA's and American IPA's available today that are across the board in maltiness, mouthfeel, color and hopiness that it is virtually impossible to nail down these styles to narrow criteria. At least this has been the case based on my experience.

The Pub / Re: A newer, helathier Weaze.
« on: February 17, 2010, 10:44:30 AM »
They say to maintain a healthy diet, assure adequate rest and get good excercise. If I could maintain all three consistently, I would be in better shape.

Sounds like a good plan Weaz. Just make sure you get adequate rest.  ;)

All Grain Brewing / Re: Mash temperature differences
« on: February 17, 2010, 10:22:57 AM »
Absolutely a work of art!

Most difficult - Light lager - Helles - can't hide anything in there.  Faults stick out like a sore thumb.



Making good Lagers is harder than making good ales.

General Homebrew Discussion / Re: adding sugar...
« on: February 16, 2010, 02:01:42 PM »
Somehow still happens. Look over after chilling wort- sugar still there. :-\

...and I really hate when that happens. I've had it happen with hops before.

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