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Messages - redbeerman

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General Homebrew Discussion / Re: Old Style Bavarian Lager
« on: August 04, 2010, 11:45:13 AM »
Kegs are usually stainless steel.  Beer is slightly acidic and does not play well with untreated aluminum over the long term.  Used kegs can be had for a more reasonable price than the cost of fabrication.  You really need to research and actually start brewing before you get to this stage.  Just my $.02

The Pub / Re: Anyone got any good scifi?
« on: August 03, 2010, 12:40:40 PM »
Cryptozoic by Brian Aldiss, it's out of print, but if you can find it, it's pretty trippy and well written.  Kind of sucks you into the story.

Beer Recipes / Re: Oktoberfest!
« on: August 03, 2010, 04:27:03 AM »
Ron and I have been trying to replicate that elusive "taste" or flavor profile for a few years.  I have found (advice from Kai) that splitting the IBUs bewtween bittering and flavor 50/50 gets you close.  Proper aging (not necessarily at low lager temps but at cellar/serving temps) may bring out this character as well.  I have found that most south German lagers exhibit this flavor profile, with bocks being a little less so and helles, pils and Marzen more so.  Have not seen it in Kolsch or alt styles.  Export styles may or may not have it, but to a much lesser degree than south German beers.  As has been said, water compostion is key as well.

Sniffing airlocks this weekend.

I need to bottle my RIS.

I would wait on the RIS Ron.  It really hasn't been on oak all that long and I think it may fade rather quickly if you bottle too soon.  JMO.  Finally brewed Waiting for Columbus IPA today.  One fermenter is getting Denny's fave, the other S-05.  Got some chipotles drying as well.  House smells like mesquite.  ;D

I have a real job. ;)

General Homebrew Discussion / Re: Congrats, Majorvices!
« on: July 23, 2010, 01:07:35 PM »
Very cool Keith!   Best of luck!

All Grain Brewing / Re: Head Problems
« on: July 23, 2010, 09:21:26 AM »
Edit - and we pitched a big starter of lager yeast, aerated.  Fermentation was done in 5 days at a controlled 50F.  That was a healthy fermentation.

Holy cow, Jeff, that's outstanding performance!

I have had the same experience as well with all-pils brews (pilsner and helles).  I must say the quality of my lighter beers has improved quite a bit since I started listening to folks like Keith and Kai, and Denny (and all you other beer-geeks out there ;))

All Grain Brewing / Re: Head Problems
« on: July 23, 2010, 04:57:33 AM »
A lot of times poor head retention can be blamed on fusels from either 1) warm pitching temps 2) warm fermenting temps or 3) improper pitching rates. What temp do you cool your wort to before you pitch? Do you control fermentation temps? Do you pitch enough healthy yeast? These are key points to have great head retention and if you don't follow them strictly no amount of cara pils or wheat malt will help.

+1 As Keith said, a healthy fermentation is very important.  Other process issues may come into play as well.  If you do a protein rest (I usually don't) make sure it's not too long as vital head forming proteins will be broken down.  A good strong hot break at the beginning of the boil and reasonably rapid cooling also help (to ~ 140F).  Presentation is also key here.  Make sure your glasses are detergent and grease free.  And don't put them in the dishwasher wih a rinse agent, that's a for sure head killer.

Beer Recipes / Re: Need a recipe for an Oktoberfest AG
« on: July 22, 2010, 01:00:31 PM »
All these suggestions are good.  For your hop schedule I would split your BUs 50-60% at 60 min. and 40- 50% at 15 - 20 minutes.  I've been doing this and the flavor profile of the beer is more in line with the imports.  This seems to work well for all German styles.

Beer Recipes / Re: Flogging a Dead Horse (American IPA)
« on: July 22, 2010, 12:56:57 PM »
I guess I am one who likes the less aggressive approach of magnum.  :)

I use magnum as well in about 1/2 of my AIPA recipes, the other half is either Columbus or Chinook.

Beer Recipes / Re: Irish Red Ale
« on: July 22, 2010, 12:53:32 PM »
That recipe won't taste anything like an Irish Red. Not that there's anything wrong with that; you just need to know what you want.

A stereotypical IRA can be a very simple recipe. For extract, use extra light LME or DME to about 1.050, half a pound of medium crystal, a few ounces of Bicuit malt, and 1-2 oz of roasted barley. Bitter with an English hop (EKG or Fuggles would be traditional) to 20-25 IBU, and optionally a small flavor addition. Use Wyeast 1084 if you're willing to make a starter, Nottingham if you aren't. Either way, ferment cool (60-64°F).

I wouldn't use the special B in an Irish red.  The flavor profile just isn't right and a pound is way too much.  I would use 1/2 lb of 60L and 2 - 4 oz. of 120 L should put you where you want to be both color and flavor-wise.

Doing Waiting for Columbus IPA using Denny's Favorite.  This will be my first American IPA this year.  What the heck's wrong with me! :o

If it were in Philly.  But seriously,  San Diego is a great place, I'm just sorry I probably won't be able to make it.  The booze cruise sounds like a great idea.  Keep us drunks off the street, for a while anyway.

General Homebrew Discussion / Re: Bittering
« on: July 19, 2010, 09:09:31 AM »
Completely depends on the beer I am brewing but a typical addition for me would be 60 min, 20 min, 10-2 min.

+1  Depending on the style of beer, the amount of hops at certain times will vary.

All Things Food / Re: Ethnic Cooking
« on: July 16, 2010, 04:45:53 AM »
The key to the flavorful Argentine beef is that it is NOT aged and not juiced with hormones or grain.  Ate at a bunch of Argentine restaurants in the Miami area and all were awesome.

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