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Messages - redzim

Pages: [1] 2 3 ... 21
1
Yeast and Fermentation / Re: Yeast washing
« on: March 21, 2017, 01:29:04 PM »
One warning if you save yeast without washing. Be sure to use a starter to get the yeast going. I used to save yeast and just dump it into the next batch, but I got some very slow starts that way, allowing an infection to take hold.
Google Hafnia protea.

Sent from my SM-T350 using Tapatalk

My experience is that if I reuse it within say a month I don't need to restart.  Longer than that and I do.

I do just this - store slurry under some beer, under refrigeration - and as long as it fresher than 1 month since harvest date, it starts off way faster, with better attenuation, than the first generation.  I have had good luck with the Mr Malty pitching rate calculator.

2
All Grain Brewing / Re: ASBC Hot Steep Method.
« on: March 06, 2017, 01:05:41 PM »
So there is only the 15 minute rest at ~65C? That is a pretty short rest, but that should be enough to convert the starch to polysaccharides. I guess this is just a sensory evaluation and that preparation is probably enough.

I've been experimenting with a 20 min. mash and 20 min. boil.  So far the results are encouraging.

with what styles / recipes?

3
Ingredients / Re: Warrior hops
« on: February 24, 2017, 11:54:12 AM »
good advice all around. looks like I have plenty of options...

4
Ingredients / Re: Warrior hops
« on: February 24, 2017, 09:16:25 AM »
what's its best bittering use - I'm assuming IPA's, pales, ambers? and not continental lagers...

5
Ingredients / Warrior hops
« on: February 24, 2017, 08:46:40 AM »
got me a couple pounds of this. what to brew with it, so I get a feel for it? is it bittering only? is it best mixed with some other varieties in an IPA? could I try a SMASH? please advise...

6
Yeast and Fermentation / Re: Are We All Overpitching All Dry Yeasts?!
« on: August 26, 2016, 11:17:55 AM »

That's what I used to do but I would be interested how 1 packet rehydrated would do (and bet it does fine).  That said, I did one single packet @ 60F in a NGP and don't think I will ever go back to cooler ferments.  I am BJCP and brutal about my own stuff.

Tell me more about this: you ferment your Pils @60F, with 1 packet of W-34/70 per 5-6gal?  I loved 34/70 but I've been a solid 2packs per 5gal guy for years, and always try to keep it around 50-51F for the first 5-6 days, then ramp it up toward mid-60s over the next 5-6 days... 

But you're saying with less yeast and a warmer ferment, you're still happy with it?

7
Beer Travel / Atlanta
« on: August 18, 2016, 12:53:20 PM »
Going to be in Atlanta for a few nights in mid-September. Any brewpubs worth checking out, or a local brew I should try to find fresh on tap (won't have time for brewery tours during the day, though)? Will be based in the Buckhead area.

-red

8
Beer Recipes / Re: first saison
« on: July 13, 2016, 11:50:01 AM »
When does the mythical stall rear up? or phrased better, when should I bother taking the first gravity test?

And how long does one age a Saison before drinking?

9
Beer Recipes / Re: first saison
« on: July 13, 2016, 11:38:22 AM »
great thread because I brewed my first Saison yesterday using a recipe from NB (93% Castle Belgian Pale, 7% C-20). came out to 1.055 OG, I pitched some Belle at 65F and just left it in a 70F room. 24hours later it is fermenting madly at 74F (warmer than the ambient).   I'm not sure what I'm supposed to do now... just let her run in the mid 70s for 3 weeks?  I'm more of a German lager guy so this is all a bit new and counter-intuitive.  (and then should I be crash cooling before transferring to kegs to carb? and how long should it "lager"?)

red

10
Beer Travel / Re: Wash DC brew pubs tonight?
« on: June 24, 2016, 07:36:32 PM »
Thanks for the suggestions. We ended up going to Bluejacket.  Excellent place. The current beer menu is heavy on a bunch of Belgian farmhouse varieties and about 5 different IPAs. A solid Berliner Weisse with local rhubarb and strawberry as well, which was quite nice. I built my own flight and was not disappointed. Food is nothing to sneeze at either (my wife is a CIA grad and not easily impressed but she liked this place).   Highly recommended.

11
Beer Travel / Wash DC brew pubs tonight?
« on: June 24, 2016, 03:38:02 AM »
I'm in DC for a conference which is ending earlier than I thought today. Would love to check out a decent brewpub w/ restaurant tonight. I understand it's a Friday so everything might be full, but is there any thing that isn't crazy expensive that would be worth checking out? I have the wife along, who is more of a wine person than beer, so that's partly to be considered as well. We're staying NE near Gallaudet but would consider anything w/in a reasonable Metro or taxi ride.

thanks for any tips,
red

12
General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: June 13, 2016, 05:34:19 AM »
Got around to drinking my last beer from Rob_F.

A "Pale Doppelbock" clocking in at over 9%. A nice amber/golden color, not super-clear but clear enough for my liking. Medium carbonation.  Starts with a bready malt aroma, rich and toasty. Smooth firm malt taste upfront with just hint of hops. Finished sweet but not cloying. A good solid Doppelbock. A very enjoyable beer - although I don't know if I could handle more than one of these especially on a warm summer day! 

Thanks Rob - and thanks to all who organized this swap, I thoroughly enjoyed it and will be in on the next one.


13
Here's my review of Rob_F's German Pilsner. (wrote it yesterday, just getting to posting today)

OG 1.047, FG 1.015, dated 2/2/16

Appearance: a little cloudy – maybe some chill haze in there, but clear otherwise, and glowing straw in color

Aroma: nice floral noble hops, missing that typical German “it” aroma but I’ve never been able to replicate that in my Pilsners and some say it’s oxidation anyways, right? (no flame wars meant to be started here ;))

Taste: right away I get a hint of green apple, but it gives way to a nice firm bitter taste and a good dry finish. Not quite as dry as  a Jever but I’d say more bitter than your typical mass-market Bitburger or Warsteiner. Maybe more in Radeberger territory. Anyways, with the FG listed as 1.015, I didn’t expect it to taste this crisp, but it does, which goes to show that sometimes numbers lie. (73.6% of all statistics are made up, right?) . . .   so this bitterness (a good dry Pils bitterness, not kick-in-the-pants IPA bitterness) lingers nicely for some minutes after the sip, but it’s not astringent or off in any way that I can tell

Overall: a really solid German Pils. I’m having this at the end of Friday afternoon, when the temps have been in the 90s for a couple days here in the Hudson Valley of New York – a very early mini-heatwave that we’re not usually for ready for until July – so that may be coloring my enjoyment of this beer, but it is really hitting the spot. Nice job, Rob. 

(If you care to share the info, can you send me your mash info, hopping schedule, yeast strain, and water recipe, etc, by PM?)

-red





14


redzim's Vienna Lager

FWIW, the only Vienna Lager I’m familiar with is Devil’s Backbone’s version, and even then it’s usually close to the drink by date.



Just in case no one else said this, Negro Modelo is an OK Vienna-style lager, Brooklyn Brewery's regular lager (greenish label) is also called Vienna-style, and SN has thrown a Vienna in some mix-packs over the years (I found one this winter in a mixed SN 12-pack here in New York).  I tasted all three of those with the batch of Vienna I sent you Phil, and Brooklyn's was the closest match to mine. The Modelo was the weakest/wateriest (not surprising as it's the only macro of the lot). All 4 beers had their differences but were clearly of the same style.
-red

15
Couldn't wait for May 1st, so had to crack Rob_F's Helles Bock on the last day of April, Saturday afternoon.  His label says 1.068-1.019 (= 6.8% ABV) and bottled on 12/22/15. (That aging is great planning ahead; I only managed to get my Maibock in the keg in later March this year.)

It's a nice light amber color, not super clear but clear enough for me (Rob: was this bottled conditioned? if so, there was basically no sludge in the bottom - or was it bottled from keg?). Good chunky head that lasted pretty good. Malty aroma with a little tangy pop, maybe from the yeast? or the water chemistry? Basically no hop aroma but that's the style. Taste is firm malt right up front, sweet w/o being cloying, again few if any hops but I wasn't looking for them. This beer finished with a dry malt taste (as opposed to a dry hop bitterness) that leaves you wanting that next sip. The finish has a hint of hops but not enough for me to really place them; there's also a hint of sulfury tang in the foretaste but it blends nicely with the chewy malt. I'm not a BJCP taster but IMHO this is a great Maibock and I wish I had another couple for May.  Excellent job, Rob, and thank you. Got two more of yours to try still.

(I took a pic but can't get it off my phone right now.)

red

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