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Messages - bluesman

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Yeast and Fermentation / Re: How Long to Lager after Long Fermentation
« on: January 22, 2010, 07:37:08 AM »
As Kai and Major have indicated, taste is the "tell tale sign". I have found that lagering for more than a month doesn't get me anything extra for an Ofest.

Actually, lagering beyond a month only leads to the beer losing it's balance. From my experience, the hop flavor begins to diminish over time.

Ultimately, "let your taste buds be your guide".

Commercial Beer Reviews / Re: 4 Hefeweizens
« on: January 22, 2010, 07:06:55 AM »
1- Schneider Weisse - This one was the best.  Lots of flavor, smooth and creamy, yet refreshing (lots o' bubbles)  More of an amber color than yellow.  The banana and clove really came through, but was not over-powering.

2 - Franziskaner - this one was second.  Very similar to the Schneider in flavor and color, but the flavors were a little less strong and this one was a bit lighter in color.

3 - Ayinger - Not too bad, a lot lighter in color than the other examples and a lot mellower on the esters.  Having a choice I would go with one of the other top two.

4 - Tucher Helles Weisse - Very light yellow color - esters almost nonexistant.  Refreshing, but boring.  I wouldn't bother with this one again.

I am going to pick up a bottle of Schneider Weisse the next time I can get over to State Line.

Yeast and Fermentation / Re: "healthy fermentation" defined.....
« on: January 22, 2010, 07:04:25 AM »
Calling it "healthy" would seem to imply yeast health, but I would actually argue that as brewers we don't care about yeast health (unless reculturing) so much as the flavor of the beer. So maybe "appropriate fermentation" would be a better term, which I would define as any fermentation that gives you the results you wanted.

Well said!


...or in other words.

Healthy fermentation is acheived only when the quality of the final product is good.

Yeast and Fermentation / Re: PURE O2 vs. NATURAL AIR AERATION
« on: January 22, 2010, 06:54:40 AM »
According to Wyeast (sorry for the poor formatting)

Method     DO ppm     Time
Siphon Spray    4 ppm    0 sec.
Splashing & Shaking    8 ppm    40 sec.
Aquarium Pump w/ stone    8 ppm    5 min
Pure Oxygen w/ stone    0-26ppm    60 sec (12ppm)

It was concluded that pumping compressed air through a stone is not an efficient way to provide adequate levels of DO. Traditional splashing and shaking, although laborious, is fairly efficient at dissolving up to 8 ppm oxygen. To increase levels of oxygen, the carboy headspace can be purged with pure oxygen prior to shaking. The easiest and most effective method remains injecting pure oxygen through a scintered stone.

Does anyone know what ppm level o2 becomes toxic to the yeast? It seems like I read it before but I cannot remember. Also, I thought that wort could hold only a ppm level that was under the toxicity level? I know that colder wort can absorb more o2 than warmer wort, but can the colder wort absorb enough to toxicity levels?

There's a study that I mentioned several posts back, but again you'd have to pay for it. I bet if you called or e-mailed Wyeast or White Labs they would offer that information and advice on this issue.

All Things Food / Re: Beer Cheese Soup
« on: January 21, 2010, 06:50:16 PM »
It's actually an extra Large burger with Tai chili pepper oil and jalapenos for flavoring and heat with bacon, cheddar cheese and all the fixins' served with home fries.

I'm telling you it is awesome. I actually make a point to go there every time we travel to Montana not to mention the fact that I really enjoy The Lewis and Clarke Brewery beers. Plus Helena is a beautiful town filled with a rich heritage.

I thought it would be beneficial to have this discussion.

From my experience there is a huge smack you in your face hops presence with West Coast IPA's as opposed to a more subdued hop effect with East Coast brews. The West Coast has the convenience of the Pacific Northwest "C" hops (Centennial, Cascade, Chinook and Columbus)  pine needle and grapefruit.

Whereas the East Coast has some European influences with the use of more crystal malts which leads to more body and darker beers. There is also the combining of American and English hops which are less bitter.

Dogfish Head's founder Sam Calagione states that "ounce for ounce I use as many hops as my Pacific Coast counterparts, including extra-bitter American hybrids such as Warrior and Amarillo."

Being an East Coast guy, I find the availability of West Coast beers to be limited but I am always searching for new examples of my favorite style of beer. I love IPA's, with lots of fresh hops.

What's your take on our American IPA's ?

Yea...I'd let that stuff age for at least a year, two would be better. It's probably going to taste similiar to an apple wine. I have a cider at 11%ABV that's about a year and a few months that is spot on right now.

The Pub / Re: Beer Drinking Music !
« on: January 21, 2010, 05:59:37 PM »
The forefather of Rockabilly music Carl Perkins along with Eric Clapton and Ringo Starr doing the classic Matchbox.

What a combo!

Yeast and Fermentation / Re: PURE O2 vs. NATURAL AIR AERATION
« on: January 21, 2010, 10:49:43 AM »
I seem to recall reading somewhere that 8 ppm is optimal.  Can anybody confirm or correct that?

Good Question Denny.

Here's a study on the effect of DO on wort fermentation and yeasy health. Unfortunately, one must pay to get it.

Equipment and Software / Re: What to do with a 40gal SS kettle?
« on: January 21, 2010, 10:40:29 AM »
You guys are so one track oriented....

HOT TUB!!!! 

 :D :D :D :D

I'll say what me and my buddy say whenever we see the homebrew/beer related shirts at festivals etc.

Have you seen a homebrewer?
XL and up and no way most of us are wedging ourselves in a 40 gallon hot tub  ;D

Sure you can. But it will be a dry tub after you get in.  ;D

Yeast and Fermentation / Re: PURE O2 vs. NATURAL AIR AERATION
« on: January 21, 2010, 10:35:35 AM »

Based on your crude experiment you are getting almost three times as much dissolved O2 in your wort using pure O2 vs mix-stir. My question to you is did you determine any flavor contribution by increased DO in the beer. Did you do a side by side tasting? By the way...nice work as usual.

All Things Food / Re: Beer Cheese Soup
« on: January 21, 2010, 08:58:00 AM »
Thanks for the suggestions. If you're ever in Helena MT, the Lewis and Clark Brewpub makes a great one!  My wife was just down there a few days ago and I tried to have her get the recipe, but her server wasn't able to come through. Got a growler of their IPA and Hefe though so I can't complain. 

Is that the Brewhouse Pub & Grille?  If it is I was there a couple of times and absolutely love their Afterburner Burger. Probably one of the best burgers I've ever eaten. I love Montana. I actually own some property in Columbus. I can't wait to gat back up there.

Sorry for the thread highjack.  ::)

The Pub / Re: BeerCloud App
« on: January 21, 2010, 08:20:44 AM »
It's alright. Its free, so I have no standing to complain. There are run-of-the-mill commercial descriptions of the beers, usually from the brewer's homepage. Just lift the beer out of the sixer and you can probably get the same description. The barcode doesn't work on the iPhone and the food pairings are set for styles and are pretty basic. But again, it's free and I have it and I use it.


I have it and use it now and then. It's okay for being free. I like browsing for beers of a particular style especially while I'm researching for a recipe formulation. I can quickly find commercial examples of a particular style.

General Homebrew Discussion / Re: Hefeweizen techniques
« on: January 21, 2010, 07:53:59 AM »
Fermenting low especially because of the decreased amount of yeast. You don't want to burn those yeaties out. You want them to work hard without getting overheated and producing excessive off-flavors.

The Pub / Re: I HATE dentists.
« on: January 21, 2010, 07:49:04 AM »
GO TO THE DENTIST!!! All of you.


Preventive action now means less misery later. But...I still despise the dentist. With a passion. I can't help it.  >:(

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