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Messages - brewday

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16
General Homebrew Discussion / Re: hopshot & amarillo
« on: November 27, 2015, 12:00:07 AM »

17
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: November 26, 2015, 07:15:12 PM »
I have a Helles chugging along at 49F in the fermentation chamber, but the current basement temp seems perfectly suited for an ale, so I'm throwing together an Irish Stout for tomorrow:

-------
OG 1.048
IBUs 35
SRM 38

72% Paul's Pale Ale
12% Flaked Barley
6% Fawcett Dark Crystal (I)
6% Paul's Roasted
4% Paul's Chocolate

35 IBUs Magnum @ FWH

Mash 156F (a little higher than usual on account of the yeast strain)

Yeast:  Goose Island (slurry)
-------

Cheers & Happy Turkey Day!!

18
General Homebrew Discussion / Re: Hop addiction
« on: November 26, 2015, 02:52:02 AM »
Any enablers out there with experience with Pilgrim hops? You get a free pound with any order during the Hops Direct sale.

Yes, I also have a problem.

If you needed an excuse to brew Goose Island IPA, now you have one.

19
General Homebrew Discussion / Re: Hop addiction
« on: November 25, 2015, 11:18:20 PM »
Centennial, Galaxy, Chinook, and Mittelfrueh

You could open a brewpub with just those right there and I'd be a very happy customer.

My "corner" of the family freezer is definitely growing beyond my current brewing capacity.


20
General Homebrew Discussion / Re: Pics of recent brews?
« on: November 25, 2015, 10:25:09 PM »
Beauty.  What's it spiced with?

21
All Grain Brewing / Re: Adding Dark Malts at Vorlauf?
« on: November 25, 2015, 10:14:33 PM »
Three of us in Belgium brewed the same base beer for a Supplication clone. A double-ish ale with 5% Carafa Special III. I was the only one who added that Gordonesquely in Vorlauf. The difference was very clear: mine was not only lighter in color but also less roasty. Not better or worse, just different. I would probably not do it for a heavy stout, but for this beer I liked it.
This is what I was getting at when I mentioned lower extraction. If the other brewers used a lower amount of Carafa and mashed it to end up at the same color as your beer with the grains added at vorlauf, would the flavor difference still be there? I'm leaning stongly towards "no" on this.

The fact that the color was off leads me to believe there's a difference in the process we're talking about.  The color should be the same.  These grains don't really need conversion, so it's just a matter of contact time, right?

When I add the dark grains (crushed of course) I give them a good stir and allow them to steep for a bit.  Fifteen minutes or so of contact time seems to work fine.  I do this for both batch sparge and no-sparge.

For those who brew or have brewed extract batches, how is this any different?  It's an honest question as I've only brewed all-grain.  When I look at NB Stout and Porter extract w/specialty kits, they all have the same instruction - allow dark grains to steep for 20 minutes or until temp reaches 170°, then discard.

The equivalent all-grain recipes all include exactly the same amount of roasted grains.  Are the extract beers supposed to come out lighter in color and flavor?

22
All Grain Brewing / Re: Adding Dark Malts at Vorlauf?
« on: November 25, 2015, 04:43:29 PM »
This is the kind of thing you need to test and decide for yourself.  No one else can tell what your tastes are.

This ^

+2

23
All Grain Brewing / Re: Adding Dark Malts at Vorlauf?
« on: November 25, 2015, 04:33:26 PM »
Ill say it for the second tome in this thread and maybe someone will listen.  If you are adding a bunch of dark/acidic malts late/vorlauf after mashing at a correct pH you will be dropping your kettle pH significantly. You would, in many cases need to adjust the pH a second time for the kettle. Just because the pH during conversion was ok that doesn't mean its going to be ok for you to screw with it after conversion. There will be an impact. #kettlepHmatters

German brewers often lower kettle ph.  It can be beneficial to "screw with it".
Apparently Im not doing a good job of making my point. Yes it "can" be beneficial but I doubt that "german brewers" blindly add acidic malts at vorlauf without consideration of what the effects are on pH, boil chemistry, and flavor. Which it seems people are doing in this thread. For example if you mash an Oatmeal Stout or worse, a RIS at 5.4 and then do a late addition of all the roasted malts and/or dark crystals hoping to get a smooth roast flavor, what do you think will happen? Just because conversion happened at 5.4 doesnt mean dropping the pH (with acidic malts at vorlauf) to 5.0 in the kettle is going to be a good idea. You will ideally want to adjust your kettle pH. Again, I bring this up because it seems the folks in this thread arent taking this into consideration.

5.4 is your number, not mine.  I target a higher mash pH.

24
All Grain Brewing / Re: Adding Dark Malts at Vorlauf?
« on: November 25, 2015, 12:14:13 AM »
I use the same amounts of roasted/crystal grains I'd use if mashing, but I don't perceive a decrease or change in the actual flavor itself.  I mainly add them at vorlauf for the reasons that Jeffy mentioned.

I do like the beers better, however.  Whether it's "smoothness" or a consistent mash pH, I can't say.  But I've tried it both ways and found that I prefer the late additions.

YMMV, of course.

25
Kegging and Bottling / Re: Growler Fill for Perlicks
« on: November 24, 2015, 05:50:51 PM »
I use an 8" length of 3/8 silicone tubing - the high temp kind, it's easy to work with.  It's snipped about 1/4" on one end to make it easier to put on, but fits snug.

26
All Grain Brewing / Re: Adding Dark Malts at Vorlauf?
« on: November 24, 2015, 02:49:48 PM »
When brewers say they have tried this late mash addition, how late we talking...10-15 mins left in the boil?

I add them at vorlauf.

27
All Grain Brewing / Re: Adding Dark Malts at Vorlauf?
« on: November 24, 2015, 04:33:37 AM »
I have made it a habit to add a lot of the darker roast malts and even crystals (when I use them, which is rare anymore) at the end of the mash.  I like the pH control I get and it seems to mellow out the acrid tendencies of the dark roast malts and yet still allows a nice roast flavor to come through on those beers where I want it to be.  The cold steep method just seemed to use up a lot of dark malts to get the right results.

You might want to consider using RO - I start with 100% RO on all of my beers.

+1

This is my process/experience as well.

28
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: November 23, 2015, 05:36:55 PM »
Tried to make time for my Arrogant Bastard-ish beer today, too much going on. Gonna get it next weekend, along with (hopefully) a kolsch with a re-tooled recipe.

Gonna try some kolsch malt in there this time?

Yep, and maybe in a helles too, as was talked about before the helles thread went off the rails.   ;)

HAHA..yeah i went with 14% kolsch malt in my helles this weekend, and 3% carahell.....we will see.

I look forward to hearing what you think of the helles !

I'm curious as well.  Tomorrow I'll be brewing the 5% kolsch, 2.5% carahell, 2.5% carafoam helles.

29
Beer Recipes / Re: Chasing the perfect Munich Helles
« on: November 16, 2015, 04:14:41 PM »
I'm considering doing step mash for my Helles this weekend-mostly to try it and see if i notice anything different.
I will have to use temp infusions to do this, and beersmith calculated as follows:
(10.3# malt @65F and mash tun at 90F)
3.25gal 160F water for target mash temp of 145F. hold for 40 minutes (1.26qt/lb)
2.5gal of 179F water for target mash temp of 158F. hold for 50 minutes. (final @ 2.23qt/lb)
Target Mash PH 5.5

Drain and then batch sparge with 4.75 gals of 180F water treated with 2ml lactic.
Adjust PH in kettle for final PH of 5.0-5.1.

Any thoughts on the two infusion temps-not sure if they are good or if there is a good way to calculate/check vs. beersmith.

I heat the water 5° higher than what Beersmith gives me, and that seems to work for me.  I have the 10G cooler.  If it comes in high, easy to fix.  Too low, PITA.

Edit:  I'm referring to the second infusion.  Obviously treat the initial strike as you usually would.

30
Commercial Beer Reviews / Re: Founders all day IPA
« on: November 14, 2015, 12:27:22 AM »
I brewed that one last summer and I think it's pretty close.  I would probably mash higher though.

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