Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - redbeerman

Pages: 1 ... 83 84 [85] 86 87 ... 123
All Grain Brewing / Re: Water to grain ratio for mash tun.
« on: March 16, 2011, 11:42:50 AM »
Dilution of enzymes may be a side effect of a thinner mash, thus decreasing efficiency as well.

General Homebrew Discussion / Re: How do YOU keg hop?
« on: March 16, 2011, 04:41:44 AM »
I use whole hops in a mesh bag, sanitized.  Throw them in during the kegging process and leave them for the duration.  I have not had any grassiness with American C type hops, but have had issues with Hallertau, both German and US and US Goldings.  EKGs work well for English styles with no grassiness.  Do not recommend Saaz for dry hop, they do not work well.

All Things Food / Re: BBQ Style
« on: March 15, 2011, 04:39:56 AM »
Very nice gents!  Makes me hungry just lookin' at 'em.

No brewing.  Bottled BVIP and kegged an all dark Munich alt.  Preliminary tasting is very good.   We'll see how it is after aging and carbonation.  Next up is helles or raspberry wit with frozen berries from last years fall crop.

General Homebrew Discussion / Re: High Final Gravities
« on: March 01, 2011, 01:11:21 PM »
One thing that sticks out to me is the sachrification rest.  Worst case would be 20 min beta rest and 45 min alpha rest.  This would make for a very dextrinous wort and more likely give you the high FGs you are seeing in the end.  All in all, for a Saison, for instance, you may want to do a sachrification rest at 145 to 150 F for 90 - 120 minutes to get a more fermentable wort producing a beer that is very dry. JMO   For your other beers I would keep the alpha rest shorter than the beta rest, perhaps in the 30%/70% range.

All Things Food / Re: Who rattles the pans in your house?
« on: February 28, 2011, 10:20:14 AM »
We split the duties around the homestead, although I take care of 95% of the outdoor cooking.

All Grain Brewing / Re: Haze issues with a bag of Maris Otter malt
« on: February 26, 2011, 05:17:43 PM »
I have a mild on tap that I used TFMO for the base malt and WLP002 for the yeast.  The beer had a little haze at first but cleared up very well after a few weeks.  I use this malt as a base for most of my ales and have seen haze issues on and off.  I use gelatin if the haze gets on my nerves.

Going to do the Black IPA thing Friday night. I know some think it's wrong...

It's wet, it's cold, it's flavorful, it's beer... what could be wrong with it other than the name?

The taste?  Yeah, I'm a curmudgeon....

buggy whips - automobiles
adding machines - computers

I agree with Denny, he is a curmudgeon. :D

General Homebrew Discussion / Re: Dry hopping pilsners?
« on: February 20, 2011, 04:48:01 PM »
No and no and NO.
You do not dry hop Bohemian Pilsner.

Well you can do whatever you want to with your beer but do not call it Bohemian Pilsner then.


General Homebrew Discussion / Re: notes on my double IPA
« on: February 20, 2011, 04:46:30 PM »
BTW 1.070 is a bit too low for a DIPA gravity-wise.  You should try to get your OG above 1.075 (I prefer 1.080 and above) and your IBUs should be above 75 (or 100, what the hey!).  When using a crapload of hops, I usually use hop bags, they just make it easier IMHO.

Brewed a Dusseldorf altbier today.  Went to a little German resaurant yesterday.  Food was great, so was the beer.  Not too many places in the states have German beers on tap that I've seen.  Had a liter of Bitburger with sauerbraten and dumplings.  Yum!

Ingredients / Re: CDA Carafa Special Use
« on: February 13, 2011, 09:42:27 AM »
I used 1/2 lb. of Carafa 2 in a black ale I made last weekend.   A taste from the hydro reading I took today had no astringency and a hardly noticeable roast note.  Mostly hops, as intended.

Ingredients / Re: Carapils vs mashing hotter
« on: February 13, 2011, 09:14:36 AM »
I would recommend going with a 1/4 to 1/2 lb. addition of Carapils as opposed to mashing at higher temps.  The additon of Carapils will increase the body of the beer without decreasing the fermentability of the wort or adding sweetness.  This will also give the the crisp, clean finish desired in a Bo-pils.  Using a decoction mash without the Carapils is also an option.

All Grain Brewing / Re: fruity tasting pilsener??
« on: February 13, 2011, 08:02:16 AM »
Recipe details would be helpful.  Yeast strain, mash temps, hop schedule, and grist have an influence on the beer as well as your fermentation.  For instance, Brewferm dry lager yeast may work OK, and I mean just OK with a dark lager, but does not work well for light lagers.  It gives a yeasty character that just won't go away and really accentuates hop bitterness.   Dry lager yeasts really aren't all that great, although I have used 34/70 with decent results and I hear that S-189 works well.   I tend to stick with liquid strains for lagers, they just work better for me.

The Pub / Re: Man jewlery
« on: February 09, 2011, 11:05:48 AM »
I rarely wear jewelry, not even my wedding band, especially now that I can't get the damn thing off if I put it on.  Anyway, working with electricity, as I do, and wearing jewelry, is oft times a bad idea. ;)

Pages: 1 ... 83 84 [85] 86 87 ... 123