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Messages - Thirsty_Monk

Pages: 1 [2] 3 4 ... 145
16
Yeast and Fermentation / Re: WY2278 in a BoPils?
« on: March 21, 2015, 06:19:15 PM »
Recipe looks good. If you do not want it too dry use more caraPils (4-7%).

I would mash 143 and 162 if you are going to do step mash.

Yeast will work but IMO there are better yeasts for BoPils. (May be it is just my water).

Good luck.

17
The Pub / Bell's files lawsuit against Innovation - AKA suck it Bell's
« on: March 21, 2015, 06:11:27 PM »
Trademark is per business type. This is why we can have Delta Airlines, Delta faucet, delta Dental...

Transport and beer are not in the same category/business type.

18
Going Pro / Keg Return Article on Mainpage
« on: March 11, 2015, 07:34:19 PM »
Not sure if the keg return.com web site is working.

19
Going Pro / Congrats Tom. You have made e-malt news.
« on: March 11, 2015, 06:33:04 PM »
Nice article about PostDoc brewing.
http://www.e-malt.com/IndexNews.asp?ID=27936

20
When craft beer starts acting like a big beer. Time is now.

21
All Grain Brewing / Re: Munich Dunkel Mulligan
« on: March 10, 2015, 04:09:26 PM »
Remember dunkel is most likely brown beer.

22
The Pub / Re: the best beer countries in the world
« on: March 09, 2015, 06:07:13 AM »

I would not consider Norway a beer country. And where is Czech Republic?

It's in Eastern Europe.
Not to be picky but geological center of Europe is in Slovak republic. We like to say that we are in Central Europe.

If we apply the simplify view we used to think East-West on US, Wisconsin, Illinois and states going down the Mississippi River would be called east coast states.

Going just a little bit farther. Czech Republic is still call Czechoslovakia. Last reference I heard was on new Beersmith podcast. Czechoslovakia split into two countries more then 20 years ago.

23
The Pub / Re: the best beer countries in the world
« on: March 08, 2015, 03:37:35 PM »
I would not consider Norway a beer country. And where is Czech Republic?

24
Ingredients / Re: flaked barley in dry stout
« on: March 08, 2015, 08:30:09 AM »
I like flake barley.

25
Ingredients / Re: Brewer's Pitch
« on: March 08, 2015, 08:27:15 AM »
I saw on Michael Jackson show when he visited Pilsner Urquell they were mending big wooden barrels and then applying Brewers pitch to it. Not sure where to source it from. 

26
Red X is a best malts product. County Malt group is carrying it for wholesale accounts it group buys.

27
General Homebrew Discussion / Re: To filter, or not to filter?
« on: March 06, 2015, 06:37:07 AM »

One of the most important steps in getting clear beer is nailing your ph and getting a good hot break. Also, though perhaps less important, chilling fast enough to get a good cold break. If your pH is off you may never see really clear beer unless you age it for a very long time.

I do not filter but I do use kettle finings (whirlflock or irish moss) and tank finings. I really like BioFine clear. It works really fast and leaves the beer very bright in about 48 hours. If you find your "sweet spot" it doesn't strip too much aroma out of your beers, though that said, I never fine dry hopped beers.

In my case I run a brewery and I can attest that usually I fine with about 500 mil per 30 bbls in the primary fermentor after a week of cold crashing and in about 48 hours I can rack clear beer to the BBT. Occasionally I may have to find again in the BBT but usually it is not necessary. The key is to be sure it is mixed with the beer needed fined thoroughly.

Just curious how you mix 500ml of biofine in your fermenter. What I do is have biofine in my BBT and then I transfer from the fermenter to the BBT. I also use whirlfloc in my kettle also get good hot break, it looks like cottage cheese floating in the boil kettle.

First harvest and dump yeast.  Take a clean, sani and purged 1/4 bbl keg. Take a keg filler and open the keg and pour biofine in the opening. Then, after beer is cold (I lager in FV for at least a week) attach keg via the racking port. Fil keg till about 3/4 full with beer off FV. Shake, then with a pressure of about 30 psi and racking arm pointed UP blow the keg beer/biofine solution back into the fermentor. After it is all blown up close port, recharge keg to 30 psi and open port again to blow large bubbles into FV. Repeast at least once more. In 48 hours you beer will be almost crystal clear. Sometime I have to fine again in BBT.

Thanks for sharing.

28
General Homebrew Discussion / Re: To filter, or not to filter?
« on: March 06, 2015, 06:36:10 AM »

Yep, I started low and worked my way up to get where I want. Now if I could get wort to ferment in one day and clear so I can carb the next day and package the third day.  ;D

Are you talking root beer?

29
Beer Recipes / Re: Munich dunkel - critique?
« on: March 06, 2015, 06:18:54 AM »

Anyone care to critique this grain bill for a munich dunkel?  5.5 gal, OG 1055.

4 lbs 8.0 oz   Munich I (Weyermann) (7.1 SRM)   Grain   1   39.6 %
4 lbs 8.0 oz   Munich II (Weyermann) (8.5 SRM)   Grain   2   39.6 %
1 lbs 8.0 oz   Vienna Malt (Weyermann) (3.0 SRM)   Grain   3   13.2 %
6.0 oz   Carafa Special III (Weyermann) (525.0 SRM)   Grain   4   3.3 %
4.0 oz   Caramunich II (Weyermann) (63.0 SRM)   Grain   5   2.2 %
4.0 oz   Melanoiden Malt (25.0 SRM)

Planning on a single decoction at mashout.
Should I go with all munich II?
Only small amount of Cara so its not too sweet.  Maybe remove altogether?
Thought I'd add melanoiden since it won't be an authentic triple decoction.  Thoughts?

If you want to mix Munich I and Munich II that is fine. I would skip Vienna all together. You should not have more then 2% of Carafa Special in there. I use 1%. Also skip caramunich II. With 2.2% it does not do anything.

Good luck.

30
Beer Recipes / Re: Thoughts on Black IPA recipe
« on: March 03, 2015, 07:30:32 PM »



I also don't think there's anything wrong with using sinamar, in principle (though I've never used it).  It's made from malted barley so it's no different than malt extract as far as where it comes from.

Word of caution. Too much sinemar will give you ash flavor.

I wouldn't plan on using it as the only source of color.  I would use 2-4oz. of chocolate and 6-8oz carafa special II.  Maybe just as a color adjustment.  I used 12oz carafa special II in my black IPA and it was too roasty. 

I'm drinking Stone Sublimely Self-Righteous and there's practically no roast. None in the aroma and just a hint in the background that blends with the hops.  I'm definitely cutting back on the roast next time as it clashed with the C hops and seemed like an American Stout.

I like to keep dark malts under 5%. Chocolate and pail chocolate is a fine compliment to Carafa Spetzial II.

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