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Messages - majorvices

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4696
Beer Recipes / Re: Kolsch Mash Schedule
« on: March 28, 2012, 07:07:17 PM »
There is absolutely no reason to do anything but a single infusion on this style, anywhere between 148-152. Any decoction would be pointless.

4697
The Pub / Re: BASEBALL!
« on: March 28, 2012, 12:26:31 PM »
I don't think it is accurate to call it America's Pastime anymore, since it is 3rd or 4th on the list of favorite sports. I stopped following it years ago. Might try to pick up on it some this year. But "yawn" .... I dunno.

4698
Ingredients / does rye malt always have a gray-blueish tint to it?
« on: March 28, 2012, 05:40:15 AM »
Fwiw I think the "ergot" comment was facetious. Or at least it was on my part. Does look normal to me. Even the flaked rye has a blue tint, though more subtle perhaps.

4699
ferulic acid rest is performed in (many/most/some... I dunno) German weissbier breweries to help increase the clove character. The acid rest is the precursor to 4 vinylguaiacol, which the yeast supposedly metabolize to form the clove-like phenolic. Not sure if there is any precedence for it in Belgian brewing or not. Some belgian brewers do start their mashes out that low (or even in the 90's) and ramp up slowly through all the mash ranges. Anyway, it may not be worth the PITA. I recommend WLP550. It is a phenol producer and may hit your money.

4700
General Homebrew Discussion / Re: Best time to and finnings for Kolsch
« on: March 27, 2012, 02:23:47 PM »
With gelatin, the colder the better.   And you want to give it a few days to work.
So I would add it during the last week of lagering.   

It might turn out to not be necessary.   If you can hold it at 34 for a month it will probably drop crystal clear all on its own (assuming good mash pH,  full conversion, no other issues).

This...although your yeast selection may make a difference. I seem to remember hearing that the White Labs Kolsch yeast is a b**** to clear...or maybe it was the Wyeast version...whatever the case Im doing a side by side next week with those yeasts! I will report results.

The Wyeast strain is more difficult to clear than the White Labs. As far as gelatin goes I prefer to do it in a bright tank. A corny keg works well for that purpose.

4701
General Homebrew Discussion / Re: When is too late to top off?
« on: March 27, 2012, 12:50:07 PM »
Maybe you are looking through the wrong end.  :P ;)

4702
General Homebrew Discussion / Re: When is too late to top off?
« on: March 27, 2012, 11:37:22 AM »
before I got my refractometer I used a steel cocktail shaker immersed in ice water to cool the sample. Took about 2 minutes and I always checked with 10-15 min left in the boil and just called it close enough. That also left me with enough time to make any necessary changes. I love my refractometer though.

Exactly what I do.  I wish I could get an accurate reading with my refractometer, but I've given up on it.

Really? I collect a small sample in a big metal spoon, cool it down by blowing on it and take a reading after about 30 seconds on the glass. works great for me but will give you crazy results if you don't cool first.

4703
General Homebrew Discussion / Re: When is too late to top off?
« on: March 27, 2012, 11:03:25 AM »
Put 8 0z. in a metal cocktail shaker and put it in a bowl of ice water.  Swirl it around.  In a minute or so, it will be in the 60s and you can take an accurate reading.

Hooray! All the tips I have taken from Denny it's comforting to see he took one from me!  ;D

4704
General Homebrew Discussion / Re: When is too late to top off?
« on: March 27, 2012, 10:58:54 AM »
before I got my refractometer I used a steel cocktail shaker immersed in ice water to cool the sample. Took about 2 minutes and I always checked with 10-15 min left in the boil and just called it close enough. That also left me with enough time to make any necessary changes. I love my refractometer though.

4705
General Homebrew Discussion / Re: When is too late to top off?
« on: March 27, 2012, 10:47:12 AM »
well, theoretically at least, you are breaking up the colloids which can affect mouth feel if you water down any beer post boil. Maybe it is not a genuine concern. I personally feel that you are best topping off before flame out if ever.

4706
Yeast and Fermentation / Re: High temp with 1968 / 002?
« on: March 27, 2012, 10:44:12 AM »
I agree, it may not be ideal but 72 is not too high and pitching and starting your fermentation off cool will alleviate most problems from high fermentation temps. I wouldn't recommend going much higher though.

4707
Ingredients / Re: does rye malt always have a gray-blueish tint to it?
« on: March 27, 2012, 09:11:45 AM »
It could be ergot, in which I wouldn't brew with it (but would definitely eat it). ;D

Beat me to it.

4708
WLP550 for phenolics IME. That's my favorite Tripel strain for that exact same reason.

4709
Well, you could try a ferulic acid rest for 20 minutes at 111 degrees. But IME the phenol level is going to be dependent more on strain than fermentation practices. OTOH you can try fermenting cooler to subdue the esters and make the phenolics more pronounced, which is what I do with hefeweizens.

4710
Going Pro / Re: I don't miss homebrewing
« on: March 27, 2012, 05:04:02 AM »
Thanks.

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