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Messages - dannyjed

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391
Beer Recipes / Re: Deschutes Twilight Clone
« on: August 02, 2012, 08:40:15 PM »
You can't go wrong with Amarillo and Cascade for flavor IMO.

392
All Grain Brewing / Re: Question about decoction mashing
« on: August 01, 2012, 08:51:40 AM »
... lets just say the last time I made one it was missing that malty component that I taste in German Dunkels. ...

How old was the beer when you tasted it?

I have found that a significant part of that deep "malty" flavor we get from doppelbocks and other dark beers has more to do with age than mashing.

Kai
It was not aged very long and that brings up a good point.  I did not lager it properly with it being held @ 38 for 2 weeks after primary.

393
The Pub / Re: Hi there
« on: August 01, 2012, 05:38:34 AM »
I just so happen to be using your Munich Dunkel recipe this weekend and my first decoction mash. 

394
The Pub / Re: I want to toast to Euge's father
« on: August 01, 2012, 05:34:55 AM »
Sorry about your loss.

395
All Grain Brewing / Re: Question about decoction mashing
« on: July 31, 2012, 09:16:10 AM »
I'm using 8.5 lbs Munich, .125 lb Carafa III, and Wyeast 2206.  I really want to experience a decoction mash and maybe I should ease into it with a single decoction.  I need to try things for myself to see if they are worth while.

FWIW, the experiment I did found that a single decoction had little to no affect on beer flavor.
I realize that it'll be hard for me to tell the difference without a side by side tasting.  I haven't made one for over a year.  Maybe I'm a glutton for punishment  ;) , but at least I'll be able to check a decoction mash off my brewer's list.

396
All Grain Brewing / Re: Question about decoction mashing
« on: July 31, 2012, 07:47:52 AM »
When I do those rests I usually do them for the amount of time it takes to do the decoction, which usually works out to somewhere between 45 minutes and an hour. I also tend to do my rest temps at 131, 148 and 162 then mash out at 170 on the hochkurz double decoction.
This makes sense.  I forgot that it'll take a while getting the decoction up to temp.  Thanks everyone and I will report back later with my results and/or errors.

397
All Grain Brewing / Re: Question about decoction mashing
« on: July 31, 2012, 07:34:05 AM »
I'm using 8.5 lbs Munich, .125 lb Carafa III, and Wyeast 2206.  I really want to experience a decoction mash and maybe I should ease into it with a single decoction.  I need to try things for myself to see if they are worth while.

I heard Kai say one time that if we didn't like the process of brewing, we would just go buy beer in the store and forget the hassle of homebrewing. I agree completely. So if you are really into brewing German Lagers with authentic brewing practices, decoction mashing will surely appeal to you.
This is why I don't care to ever go to an automated system where all the work is done for me.  That isn't brewing, to me.  Sure, sometimes I'm tired and just want to be done with it.  But the end result is the most satisfying part. Hochkurz decoction is pretty simple.  I think it's been mentioned.  Just do a rest at 144F or so for a bit, pull decoction, briefly rest at 155, boil for a bit, add back, to get to 158 or so, rest for a bit, then pull thin (liquid only) decoction, bring to boil and add back to get to mash out.  Sparge and you're done.  It takes a while, but it doesn't have to be difficult, just can get tedious. 
Kai did say that color contribution, even to a triple decoction, is very minimal, thus arguable.
This sounds good to me.  One more thing, how long do I rest the main mash @144 and 158?

398
All Grain Brewing / Re: Question about decoction mashing
« on: July 31, 2012, 07:06:32 AM »
I'm using 8.5 lbs Munich, .125 lb Carafa III, and Wyeast 2206.  I really want to experience a decoction mash and maybe I should ease into it with a single decoction.  I need to try things for myself to see if they are worth while.

399
All Grain Brewing / Question about decoction mashing
« on: July 30, 2012, 07:10:25 PM »
I plan on making a Munich Dunkel this weekend and lets just say the last time I made one it was missing that malty component that I taste in German Dunkels.  I did a single infusion mash @ 152.  My question is when doing a decoction mash do you let the decoction rest (in the 150's) or do you just bring it up to a boil for 10-15 minutes and add it to the main mash. Also, would it be better to do a double decoction?

400
Beer Recipes / Re: IPA recipe help
« on: July 24, 2012, 03:40:30 PM »
Yes, you'll get enough bitterness with that.  I agree  with the CTZ.  You might want to also consider FWH for good flavor.

401
Commercial Beer Reviews / Re: Founders Reds Rye PA
« on: July 22, 2012, 07:37:36 AM »
I'll have to admit that I tried to copy it.

402
Commercial Beer Reviews / Re: Founders Reds Rye PA
« on: July 21, 2012, 05:32:59 PM »
I prefer this over Sierra Nevada Ruthless Rye.
me too!

403
The Pub / Re: "Homebrewers" (insert eyeroll)
« on: July 15, 2012, 04:44:32 PM »
"that guy" can also go by the name of "Mr. Know-it-all"...never mind, it reminded me of a Stevie Wonder song.

404
My brothers and friends have been over the last two weekends and have emptied all of my kegs :'(  This is the first time I have been out of beer in over two years.  I have a stout fermenting and many kegs to clean.

405
Sounds like possibly oxidation to me. I'm not exactly sure about the science but seems like I remember reading somewhere that oxidation can cause solventy notes, especially when coupled with higher fermentation temps. But empirical evidence suggest to me that oxidation alone can cause this, even with low fermentation temps. I've seen this happen in some of my beers as well, especially in IPA's. I also wonder if the hop compounds can become oxidized and cause the flavor you speak of.
I was thinking along these same lines.  Last year about this same time I had an IPA get oxidized (I think), I forgot to purge the keg and I dry hopped in a secondary without purging the carboy.  That one turned out to be a very harsh bitterness after a few weeks in the keg.  So I was thinking if the hops (Columbus, Amarillo, Cascade) could also contribute to this flavor.  I also dry hopped with Columbus and Cenntennial.

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