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Messages - ajk

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61
If it is indeed diacetyl, and it's intensifying over time, I would suspect infection.  You can probably find someone in your area who's good at identifying it if you're not sure.  (Heck, send me a bottle if you like.)

I had a diacetyl-producing bug infection in my brewery.  After several consecutive batches with diacetyl, I decided something was up.  I replaced hoses, boiled small parts, and sanitized everything else with a sanitizer I don't normally use.  Haven't had the problem since.

62
I like 1007 for a Mocktoberfest unless the reason for your inability to lager is lack of time, which is often the case for me.  I say that because in my experience that yeast takes forever to clear.  I suppose you could filter or fine your way around that problem.

The best balance of clean character and clarity for me has been 1056.  That said, I don't think it brings out the malt the way 2124 does.

63
All Grain Brewing / Re: Batch Sparge Water Temp
« on: July 16, 2014, 03:27:45 PM »
It ain't called "Blue Ribbon" for nothing! I know it's a better American Lager than I can make.

64
Yeast and Fermentation / Re: Just say "no" to yeast rinsing
« on: July 16, 2014, 06:09:09 AM »
One habit that all brewers should get into is the habit of wiping all pouring surfaces with a cotton ball soaked with 95% ethanol
What's your source for 95% ethanol?  Everclear?  Something lab-grade?
(or 91% isopropyl alcohol if one is patient enough to allow it to flash off)
How do you know how long to wait?  I just guess, but I'm never sure.

65
Ingredients / Re: German & Domestic Pilsner Malt: Difference?
« on: July 14, 2014, 09:34:10 AM »
To my palate, malt flavor profiles differ significantly according to whether the malt is from continental Europe, the British Isles, or North America.  It's the reason many commercial American examples of European styles don't taste quite right—the brewers have contracts with domestic maltsters and use their products for darn near everything.  I'm generalizing, of course; I know many brewers pull out all the stops for their European beers, and it's definitely noticed and appreciated.

Other judges and I also notice the difference when judging European categories in homebrew competitions.  I'm always careful wording my observations on the scoresheet just in case I'm wrong, but the origin of the malt is usually quite clear.

66
Ingredients / Best Special X malt
« on: July 14, 2014, 09:14:23 AM »
Does anyone have access to this new malt from Best?  I'd like to try some in a Dunkles Bock, but no domestic merchants seem to carry it.

http://www.bestmalz.de/en/malt/BEST_Special_X.htm

67
Beer Recipes / Re: A better light lager?
« on: July 10, 2014, 04:39:22 PM »
I agree that if you want it to resemble the most popular examples of American Lager, Pils should be the only malt and you need some adjunct.  I find rice more flavor-neutral than corn. I like your choice of Sterling. I haven't tried that yeast, but I've had success with both Wyeast 2124 and 2035 in this style.

68

Without categorizing beers it would be an absolute nightmare to even order a beer.
Or run a competition.

69
Ingredients / Re: Iodophor
« on: June 29, 2014, 07:10:52 PM »
I use Iodophor once a year to kill any bugs that have become resistant to StarSan.  I don't know if that can even happen or if temporarily switching sanitizers is an appropriate safeguard.

70
Events / Re: 2014 NHC Grand Rapids Review
« on: June 18, 2014, 07:48:17 AM »

Anyone else get a really sore throat after the conference followed by sickness?  Seems several people I know did... Someone was the Outbreak monkey this weekend.
Not I, some increased seasonal allergy symptoms, I guess from all the pollen up there.

I'm amazed I didn't catch something from Ken Schramm's honey-tasting seminar. :-)

71
Beer Travel / Re: Untappd
« on: June 18, 2014, 06:21:36 AM »
I'm crt0.

72
Order bias manifests in many ways. The first beer usually scores in the middle (judges hesitate to go straight for the extremes, figuring their palates just aren't yet acclimated/calibrated). It's also rare for a judge to assign very low or very high scores to more than 3  entries in a row (such clusters are rare but still possible, and the odds of "another 40 point beer" are just the same as the first). And we haven't even touched on palate fatigue!

73
Homebrew Competitions / NHC
« on: May 07, 2014, 05:35:28 PM »
add peat/earth to my Scottish.
Please don't!

74
Yeast and Fermentation / Re: Pitching Brett into Lager post-lagering?
« on: April 27, 2014, 05:54:35 PM »
I'm about to do something similar to a lager whose mash schedule I screwed up, causing fermentation to stick around 1.020.  It's already carbonated, so I'm going to do a closed transfer to a couple of Corny kegs with bent dip tubes and then pitch Brett B.  I'll post here with results.

75
General Homebrew Discussion / Re: Question for chemist types
« on: April 22, 2014, 05:28:39 AM »
What character did the phenols in the Mosaic beer have? When that has happened to me in the past, I've attributed it to wild yeast.

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