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Messages - Thirsty_Monk

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1261
Ingredients / Re: Weyermann Bohemian Pils Malt
« on: June 12, 2011, 08:20:52 PM »
Pawtucket Patriot you can find Krusovice in Minneapolis at Surdyk.

Yep, I've seen it there too.  I used to live a few blocks from Surdyk's.  They've got a great beer selection.

Hey, do you ever plan on breaking into the Twin Cities market?  I'd love to sample some of your wares!
I do not think I will ever go across the border.
Closest to MN will be Hudson.

By the way, just because I have a commercial license does not make me a better brewer.
On the other hand I attended my first beer fest as a brewer with great feedback.

1262
Ingredients / Re: Kolsch German VS American
« on: June 12, 2011, 07:43:46 AM »
I've been looking for a good authentic Kolsch recipe, but virtually all that I find contain wheat malt. I detect wheat malt in American Kolsch, but none at all in German Kolsch. In fact, I've read that some German brewers make kolsch EXACTLY like a pilsener except with different yeast and fermentation temps. Am I just not tasting the wheat, or do the German kolsch brewers NOT use wheat malt? If not, does anyone know of a good German style kolsch recipe?
Great reference is Designing great beers by Ray Daniels.
http://www.amazon.com/Designing-Great-Beers-Ultimate-Brewing/dp/0937381500.
You can find there in depth section about Kolsh.

1263
Ingredients / Re: Weyermann Bohemian Pils Malt
« on: June 12, 2011, 07:39:11 AM »
I'd be interested in getting your take on BoPils too, Thirsty_Monk!
I have been brewing this beer commercially since April.

Thirsty...what's your opinion on Bestmalz Pils for use in a BoPils?



Thirsty Monk, what temp schedule do you use for the fermentation? I have been letting the temp rise for diacetyl rest, but I don't think that is what is done by the commercial brewers over there. Their ferm temp is about 48 - 50 F until  about 1 deg plato above the FG, then they start cooling, before the wort completely ferments out.  I used it for my last  12 gal batch and it seems to work  good. With ton of yeast of course. 

I actually read description of Czech Lager, written by Czechs  and they indicate that some buttery flavor is desired. 
bluesman Best Pilsner Malt is VERY good malt.
Blend it with another pilsner malt (like Castle Pils) and you will be close enough.
If you use it straight it will be too clean.
You could remedy this with soma caramunich.
I blend Weyermann BoPilsner malt with Castle Pilsner and still add some caramunich to it.

concernedphil
I do not use "traditional" fermentation schedule.
This is for the reason because I do not use "spunding" for maturation.
So I keep fermenter at 52F and at the end of fermentation I raise it to about 60F for couple of days.

I use this schedule because I used it at home with good results.
Traditional fermentation schedule is lowering temp as they would not shock the yeast when they rack it to the cellar for maturation and "spunding".

Pawtucket Patriot you can find Krusovice in Minneapolis at Surdyk.

1264
Are you entered in the comp Thirsty_Monk? Why do you think it open fermenter will make a difference? Do you use open fermenter? I know they used to use open fermenters in Plzen. I think it may make a difference if you can't oxygenate the wort, because the yeast has initial supply of oxygen on the surface of the open fermenter. But if you oxygenate with pure O2 then closed fermenter should be OK in my opinion.  
No I did not enter the comp.

I brew the same recipe on two different system.
The same brewer the same recipe the same ingredients.
One fermenter was filled to 80% capacity with airlock and the other was filled to 50% capacity with pass-thru valve.
Beer with airlock was cleaner (more German) and beer with pass-thru was rounder.

I do not use oxygen. I use venturi tube for aeration.
I think open fermenter is about easy gas exchange that effect flavour profile.

Good Luck

1265
Ingredients / Re: Weyermann Bohemian Pils Malt
« on: June 10, 2011, 07:34:58 PM »
I'd be interested in getting your take on BoPils too, Thirsty_Monk!
I have been brewing this beer commercially since April.
It is available at local bars about 100 miles east from you.

Now back to the question.
Decoction is good but not necessary.
If you can not do decoction you need to do step mash.

You do not have to do protein rest with mention malt but I get better extraction when I do protein rest.
My mash schedule is 143F 30 min, 162F 30 min and mash out.

If you can, use open fermenter (or do not seal the lid).
You do not have to ferment that cold.
I am using 2124 and I ferment at 52F with great results.
This is with 170 gallons in fermenter.
Translated to homebrewing = ferment no colder then 50F.
Bohemian Pilsner is NOT a German Pilsner.

What else I could tell you about it.
Weyermann Bo pils malt is as close as you can get to Czech malt but it is still too clean for BoPils.
If you can, mix this malt 60/40 with other pilsner malt.
This will get you greater complexity.

I am shooting for 34 IBU (you system IBU might be different then my system IBU).
You can use Magnum for bittering (32 IBU) (or mix magnum/Saaz)
and late 5 min Saaz addition (2 IBU).

The Krusovice 12 means 12 Plato.
Shoot your OG at 1049-1050.
FG should be 1012-1014.

And water. Relax.
May be water in Plzen is soft but Bo pilsner is brewed all over Czech republic.
Water there is from soft to moderate (alkalinity).
You want your water to be balanced to slight malty.

Carbonate to 2.6 volumes and you will be enjoying great beer.
Good Luck.

1266
I carbonate and serve.
One 5 lb bottle is lasting me about 10-12 kegs.
So your 10 lb should last you long time.

1267
I am not a big competition person but I brew this beer quite often.
If you can ferment in open fermenter.
I think this will give you another edge.

1268
General Homebrew Discussion / Re: Stuff you should never do.
« on: June 09, 2011, 07:28:30 AM »
Any reason why you guys don't switch to the low density elements? They work much better and the melt down is so much less of a problem! not to mention cleaning is a heck of a lot easier as well.

Short answer: I don't have the checkbook. The long answer involves corporate inertia, the difficulty and expense of getting someone up here to cut/weld on stainless, and the fact that my brewhouse is already going to be out of commission for 1-2 weeks immediately before our busiest weekend. We are getting this one Teflon coated, so hopefully that will help.

It wasn't even dry when it went, actually - just old and abused.
You said Teflon coated.
Any concern when using caustic and lifting the Teflon off?
At least that was a claim for PBW and Teflon dishes.

1269
General Homebrew Discussion / Re: Stuff you should never do.
« on: June 08, 2011, 11:43:21 AM »
Ah jeez, that sucks. Thankfully every time I've come "close" to this, I got to the plug before anything happened. Way too easy to have happen though. I've been thinking about installing a pressure sensor linked to a switch for turning the elements off if there's no water in them.
As mentioned by TM above, I think I'd go with a float switch over pressure sensor/switch.

Sorry about the elements TM, but this just goes to show why heating elements are bad, and we should only use one of these:

Do you know the supplier?
Is it cost effective?
What do I do with spend rods?
You think I will pass it by city council?

1270
General Homebrew Discussion / Re: Stuff you should never do.
« on: June 08, 2011, 11:40:58 AM »
Freaky. This just happened to me this morning. Except we don't have a spare. ::)

Any reason why you guys don't switch to the low density elements? They work much better and the melt down is so much less of a problem! not to mention cleaning is a heck of a lot easier as well.
Well I started with medium density heating elements.
It was a cost decision on my part because I have 12 elements.
I am sure I will be replacing elements at some point and I will consider Low Density elements.

I think a10t2 has a commercial heating elements.

1271
General Homebrew Discussion / Re: Stuff you should never do.
« on: June 08, 2011, 07:35:19 AM »
cool thanks guys.

sorry about your luck there TM.
No harm done.
I had spare elements so I am up and running.
Worst think was that I had to climb into the HLT to pick small copper nuggets.
I am thinking of installing a float switch that would prevent this.

Saniclean do the trick of cleaning the elements.
It is acid thou so do not soak it overnight.
It would eat your element.

1272
General Homebrew Discussion / Stuff you should never do.
« on: June 07, 2011, 07:47:38 PM »
Like run your elements dry.


1273
Equipment and Software / Re: My pump hates me. What to do?
« on: June 05, 2011, 03:08:29 PM »
You are correct. This is non self priming pump.
It is placed under the kettle.
Drop is abot 2 feet and kettle is 4 feet tall.
There is plenty if pressure to prime it.

1274
Kegging and Bottling / Re: (California) Bulk glass bottle suppliers?
« on: June 04, 2011, 03:56:30 PM »
Try California Glass:
http://www.calglass.com

I have never worked with them.
They might have a minimums of 1 pallet.

Good Luck.

1275
Kegging and Bottling / Re: Metal Growlers?
« on: June 04, 2011, 03:46:58 PM »
It looks interesting at least.

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