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Messages - Thirsty_Monk

Pages: [1] 2 3 ... 124
1
Beer Recipes / Re: Black Rye Double IPA
« on: Today at 09:39:17 AM »
Boarding the plane right now Paul.

Oh no I am filtering today. I just got carried away.



2
Beer Recipes / Re: Black Rye Double IPA
« on: April 22, 2014, 02:37:07 PM »
I am coming over Paul. I will "judge" a couple.



3
Yeast and Fermentation / Re: Another Starter Question
« on: April 21, 2014, 07:28:51 PM »

I do not agree that homebrewers or small brewers get inferior raw material. Quality is very good over all.

I definitely don't think it's inferior, but what undeniably does happen is that the large breweries dictate the specs for the suppliers. We small/home brewers get the diastatic power, alpha acids, etc. that the big boys want, whether we want that or not.
Yes. I agree.



4
Yeast and Fermentation / Another Starter Question
« on: April 21, 2014, 05:11:42 PM »
I do not agree that homebrewers or small brewers get inferior raw material. Quality is very good over all.

Where the large portion of not consistent batches in homebrewing come from is one homebrewers shop have Weyernmann Munich and the other one has Briess Munich.... Homebrewers are not maltster specific and buy their raw material from different shops.

There are exception but large majority just want Munich malt or pilsner malt and do not care who made it.

5
Going Pro / Re: Beer Camp across America?
« on: April 21, 2014, 04:58:16 PM »
My bottle was also DIPA from Sierra Nevada. Looking forward meeting you.



6
Equipment and Software / Filters - Who does it and what's best
« on: April 21, 2014, 04:51:26 PM »
I do it. You can use canister filter and reusable cartridge. You can buy them from water filter supplier. Buy pleaded cartridge. Size 10" X 2.5" should be fine for 15 gallons. Cartridges are rated not nominal so 1 micron is fine. You could also try 5 micron if this is too tight.

You need to have two kegs and use CO2 to push cold beer thru the filter.

Let me know if you have more questions.

7
Yeast and Fermentation / Re: Another Starter Question
« on: April 20, 2014, 07:11:00 PM »
You can not compare commercial brewing and home brewing.

When you brew commercially you have to brew to meet the expectations. When you are home brewing you brew at will.

Not good or bad. Just different.



8
All Grain Brewing / Re: First time doing a true lager
« on: April 18, 2014, 02:21:07 PM »

If you're using a warm pitching lager schedule, then yes, you'd need O2 to get to typical DO targets. But at 50°F, the saturation limit for aeration is 12 ppm, which is what many people target for an average-gravity lager anyway. There are brewers who like to go higher, especially for high-gravity lagers.
Interesting and probably true statement. Liquid at colder temp cans hold more gases.
I use Venturi tube with great success. My biggest beer is Baltic Porter that is 18 Plato. No problem with fermentation. No need for O2 in the bottle.



9
Yeast and Fermentation / Re: Time before pitching.
« on: April 18, 2014, 12:47:08 PM »
I hate to admit this but one time I made 10BBL of wort. Transfer it into fermenter and found out that I did not have yeast ready (do not recall why) I ended up waiting about 5 days  before I could harvest yeast from another fermenter.

So if you brew clean you can store your wort a couple of days before pitching. Not ideal but can be done.



10
Ingredients / Re: Kolbach of Weyermann Malts
« on: April 18, 2014, 12:39:04 PM »
Malting your own malt at the brewery can give you a huge advantage. Of course this would have to be done to scale and fully understand the malting process.



11
Ingredients / Re: Kolbach of Weyermann Malts
« on: April 17, 2014, 07:40:27 PM »
Pilsner Urquell used to have malting facility.  Not sure if still true after SAB acquisition.



12
All Grain Brewing / Re: First time doing a true lager
« on: April 17, 2014, 07:37:44 PM »
Any yeast with more oxygen will have more growth.



13
All Grain Brewing / First time doing a true lager
« on: April 17, 2014, 02:26:02 PM »
I read I can't remember where, that lagers require an optimal concentration that only pure o2 can provide.
Not true.

Or in the other words. This is a false statement.

14
Yeast and Fermentation / Re: Another Starter Question
« on: April 17, 2014, 05:48:39 AM »

The point that I was trying to make is that the rules of fermentation have not changed in the last twenty years.  Those who claim that the use of a secondary fermentation vessel to clear and age beer is out of date and more harmful than beneficial have yet to put forth any real scientific data supporting their thesis. In the absence of a controlled study in which identical worts were pitched with identical quantities of yeast and subjected to the same primary fermentation protocol up to the point at which one batch was racked to a secondary fermentation vessel, the claim is nothing but conjecture masquerading as fact.

I do not thing that fermentation fundamentals have changed at all. To my opinion using pressure vessels to finish fermentation was done due carbonation.

There is more ways how to make beer. If you like using another vessel when you reach FG, more Power to you.



15
General Homebrew Discussion / Re: Commercial Kegerators
« on: April 16, 2014, 08:23:19 PM »
One thing to consider is the compressor noise. Unlike residential units commercial units are noisier.



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