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Messages - redbeerman

Pages: 1 ... 104 105 [106] 107 108 ... 115
1576
The Pub / Re: Tornado!
« on: January 22, 2010, 08:09:45 AM »
Keith,  I'm glad all are safe.  That's more excitement than I need. :o

1577
Yeast and Fermentation / Re: "healthy fermentation" defined.....
« on: January 22, 2010, 08:06:34 AM »
Yep!

1578
Yeast and Fermentation / Re: How Long to Lager after Long Fermentation
« on: January 22, 2010, 08:05:17 AM »
Regardless, most people lager their lagers way too long. A doppelbock .... yeah, I can see 6 months on that one. A Marzen, although at one point in time was lagered for 6 months probably needs no more that 6 weeks. But you need to take a taste to see. It could be that at 6 months lagering it is past its prime!

Can I get an AMEN!

AMEN! ;D  I usually lager for 4 to 8 weeks depending on the beer.  I have found lighter styles (i.e. Helles) don't benefit from a very long lager period.

1579
Ingredients / Re: Base malt for irish red ale
« on: January 22, 2010, 08:02:11 AM »

I'm experimenting with Halcyon for the first time on Monday morning.  Looking forward to it!

I would like to hear the result when available

Me too!  I usually use MO for all ales other than Continentals these days.

1580
Ingredients / Re: Shelf life of adjuncts
« on: January 22, 2010, 08:00:24 AM »
I used it.  It smelled like semi-sweet corn.  Nothing bad about it.  I tasted a piece and it seemed fine, not bad tasting at all.  It was vacuum packed and sealed.

You should be good to go then.  It will go rancid when exposed to O2 over a period of time, because of the oils in it.  It will stale as well with the starch breakdown.  Oxygen is bad for food in general.

1581
Ingredients / Re: Taste of Munich
« on: January 22, 2010, 07:58:13 AM »
Should be bready, malty with a hint of toast. With more malt complexity the darker it gets.

I would go with more malty than bready, like a shortbead cookie maybe with a touch of syrup on it. :)

1582
Ingredients / Re: Flaked Barley?
« on: January 22, 2010, 07:55:38 AM »
You can, but you don't have to.

No sense in adding more work to your day. ;)

1583
Commercial Beer Reviews / 4 Hefeweizens
« on: January 22, 2010, 06:11:07 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.

1584
General Homebrew Discussion / Re: Hefeweizen techniques
« on: January 21, 2010, 10:50:44 AM »
You will not need to add yeast and the standard brown beer bottles I've gone above 3.5 without explosions, but I would try to stay below 4.  I've had caps dome, but the bottles did not break and that was above 4 volumes.

1585
I'm thinking Hefeweizen, yep that's it.

1586
General Homebrew Discussion / Re: Hefeweizen techniques
« on: January 20, 2010, 11:06:34 AM »
I may give that a shot, just don't tell Keith ;)

1587
Kegging and Bottling / Re: Do You Prime Your Kegs?
« on: January 20, 2010, 10:28:41 AM »
I did a couple of times in the beginning, but I don't any more.

1588
General Homebrew Discussion / Re: brewing....and music
« on: January 20, 2010, 10:26:11 AM »
I don't listen to music when I brew, except at Bluesmans brewery.  I usually have tunes whirling around in my head anyway.

1589
General Homebrew Discussion / Re: Hefeweizen techniques
« on: January 20, 2010, 10:19:10 AM »
I'm a newbie and want to make a hefeweizen. Is there any difference in technique when transferring from the primary to secondary fermenter as far as stirring-up the yeast sediment? How about from the secondary to bottling? I know the suspended yeast is part of this style of beer, but don't know if you have to stir it up to keep it in suspension or just let it settle and avoid transferring it like a typical beer. Would this style benefit from a single-stage fermentationto keep it in contact with the trub longer? Thanks for your help!

Ferment low to mid 60's
No secondary
Some brewers ( me at least ) underpitch a little on this style too


How much do you underpitch and what does it do for the brew?  I am about to embark on a Hefeweizen adventure as well.

1590
All Things Food / Re: Whats for dinner?
« on: January 20, 2010, 07:59:24 AM »
I actually prefer brandy to Cognac in steak au poivre.  I believe it has a richer flavor.

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