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Messages - majorvices

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31
All Grain Brewing / Re: Step mashing timing
« on: May 21, 2017, 10:54:05 AM »
One of the things you will notice of you do step mashes or decoction mashes is an immediate improvement in efficiency. So obviously it us doing something when you decoct/step.

I did a double decoction on a 10 gal batch of dunkle weizen late last winter (starting with a ferulic acid rest at 111) and the beer turned out great and I had a lot of fun doing it. But I'm not convinced that it was so much better than a single infusion mash version that it is worth doing it every time. Not for me anyway. For those whom it is, I applaud your efforts.  But 100 bucks says my single infusion beers will stand up next to your decoction every time. ;)



If you altered pH at your acid rest, you basically negated any benefits from the rest, as the rest needs a higher pH and a long time. 

Uhhhm, yeah that's why they call it an acid rest....  ;)

32
All Grain Brewing / Re: Step mashing timing
« on: May 21, 2017, 06:37:29 AM »
One of the things you will notice of you do step mashes or decoction mashes is an immediate improvement in efficiency. So obviously it us doing something when you decoct/step.

I did a double decoction on a 10 gal batch of dunkle weizen late last winter (starting with a ferulic acid rest at 111) and the beer turned out great and I had a lot of fun doing it. But I'm not convinced that it was so much better than a single infusion mash version that it is worth doing it every time. Not for me anyway. For those whom it is, I applaud your efforts.  But 100 bucks says my single infusion beers will stand up next to your decoction every time. ;)

33
The Pub / Re: Water profile for Iced Tea
« on: May 20, 2017, 04:55:48 PM »
Just make surs you don't put any sugar in and you will be fine

34
General Homebrew Discussion / Re: Brewing Tips and Gadgets thread
« on: May 20, 2017, 08:57:38 AM »
Does the food saver vacuum sealer work on Mylar bags? I wasn't sure


I've never tried. When I open a mylar bag, I just seal the leftover hops in a food saver bag to be sure I get a vacuum seal . I like the hair straightener idea, though.

The Mylar bags are much more impervious to o2 than the other options.

35
Yeast and Fermentation / Re: "Live and Let (Free) Rise"
« on: May 20, 2017, 07:30:35 AM »
I've been playing around with Kviek (Norwegian farm house yeast) at ambient temps, this time of the year 80s and 90s. Tasting out of the fermentor it is very interesting (in a good way). I am planning on carbbing some up next week.

36
General Homebrew Discussion / Re: Brewing Tips and Gadgets thread
« on: May 20, 2017, 07:26:52 AM »
It's always a good idea to recycle your chilling water from your heat exchanger for clean up. The first several gallons will be hot water too! If you are doing multiple batches in a row your heat-exchanged water is great for doughing in the second batch because it will already be warmer than tap.

37
All Grain Brewing / Re: Step mashing timing
« on: May 20, 2017, 07:24:36 AM »
I am another fan of step mashes, especially for Belgian beers.  They just seem a little more complex, not too dry, not underattenuated, just right.

I like this one posted earlier in this thread:



I would combine the 144 and 148 into one rest, and skip the 170 mashout (I batch sparge and the sparge will take care of the 170 mashout).

OTOH my Belgian Trpel, which has won several awards, is brewed with a simple 148 - 45 minute mash (I do step it up to 156-158 for 10 minutes before vorlauf) and I get beautiful lacing, long lasting head retention and 90+ AA%.

I like step mashing, so don't get me wrong. It is a great tool. But I can get great results from a single or 2 step mash. Of course, being a mostly "infusion" based brewer I don't find it easy to step mash. If it were easier I'd do a lot more of it just "because".

38
General Homebrew Discussion / Re: Brewing Tips and Gadgets thread
« on: May 20, 2017, 05:53:21 AM »
Does the food saver vacuum sealer work on Mylar bags? I wasn't sure. Anyway, I want to get a food saver mostly for doing sous vide, but dang they are expensive!

39
General Homebrew Discussion / Brewing Tips and Gadgets thread
« on: May 20, 2017, 05:10:32 AM »
Thought it was a bout time we started one of these again to share some stuff we may have picked up but haven't thought about sharing.

One of the coolest things I found recently is a hair straightener - it is kind of like the opposite of a curling iron but looks almost identical. Costs about $15. They work great for sealing mylar hop bags. I purge with Co2 first, then use the hair straightener to seal the bag. Works almost instantaneously. It also works when you accidentally break a Wyeast smack pack. Seals it right up!

By purging and sealing I have kept opened hops still usable for over a year in mylar bags!

40
This is a case of homebrewers "over doing" it. I use 3 bright tanks and they all share different beers and the carb stones only get "thoroughly" cleaned about once a quarter. The tanks themselves are simply cleaned under pressure, not completely broken apart, except for once a quarter. This allows me to keep the DO at a minimum in the BBTs because the tanks are simply acid looped, then sani looped under the pressure of Co2. I'm much more concerned about the effects of O2 as opposed to the very minor risk of cross contamination at this point in the process.

So, as long as you aren't using it on sour beers it will be fine. If a few cells of Belgian yeast cross contaminate your already finished German helles they really aren't going to have much work to do and will remain dormant.

I would use the stone, sanitize it afterward, then store it dry (maybe in a zip lock bag). Perhaps boil it after every 10-20 uses.

41
All Grain Brewing / Re: Step mashing timing
« on: May 18, 2017, 05:31:51 PM »
Let's not forget.  Each and every one of us is a moron to somebody.   8)

Only to my wife

42
General Homebrew Discussion / Re: Oak Aging
« on: May 18, 2017, 08:13:45 AM »
Dang. I was hoping it would be simpler than that.

I may be wrong. I read the book a year or two ago I'll see if I can double check that info tonight.

43
General Homebrew Discussion / Re: Oak Aging
« on: May 18, 2017, 04:13:56 AM »
I believe it is a lot more complex than just seasoned toasted oak. The wood needs to be cured. It can take months to years. If you ever visit a bbl yard they stack these staves several stories high in the sun and spray them down with water off and on for months. There is a book called "Wood and Beer" that I think covers some of the basics on seasoning the wood for barrels. you might look there first.

https://www.brewerspublications.com/books/wood_and_beer/

44
General Homebrew Discussion / Re: I can make some delicious wort
« on: May 17, 2017, 03:55:12 AM »
Do you ferment in a plastic bucket?


Sent from my iPad using Tapatalk
I ferment in a plastic big mouth bubbler.

Does it have a valve on it?

45
Ingredients / Re: Synergy Pils Malt (Briess)
« on: May 16, 2017, 03:34:55 AM »
Anyone have experience with Briess synergy Pils malt? I'm thinking about ordering a sack, along with some Vienna.

http://www.brewingwithbriess.com/Assets/PDFs/Briess_PISB_SynergySelectPilsen.pdf

From Briess:
Synergy Select Pilsen Malt
Lovibond 1.8
Balance malty flavor with
subtle honey, bready and
cracker notes
DP 100. True European-style Pilsen Malt rich in flavor, high in extract and low in protein with moderate enzymes and FAN. Made from hand picked Synergy Barley grown in the flood-irrigated, semi-arid plains of the Bighorn Basin in Northern Wyoming.

I have not but I'll throw a sack on my next order and give it a try. Sounds interesting.

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