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Messages - redzim

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16
The Pub / Re: commercial examples of helles lager
« on: March 31, 2016, 12:54:14 PM »
I just had Southern Tier's Helles offering a few weeks ago. Tasted it alongside mine and a Paulaner. I found it to be a little more hop-forward than the typical German Helles but it had no major flaws. (I have no idea how widely distributed ST is, but it's all over New York State.)   Otherwise I prefer Weihenstephan and Paulaner over Hacker, for sure.

17
Ingredients / Re: light vs dark Munich malts subsitution
« on: March 01, 2016, 04:48:03 PM »
IMO melanoidin has nothing to do with decoction.

I can't argue with your vast wisdom Denny! But I know from my tastebuds, and having done a lot of decoctions of beers where I want a solid maltiness (alts, bocks, dunkels mostly) that when I do single infusions instead of decoctions (keeping as many other variables the same) I seem to lose something of that, and when I add 3-4%  melanoidin in the recipe, I get that "thing" back.  Is it exactly the same as decoctions? Probably/possibly not, but it works for me.   

Don't want to devolve this thread into a decoction discussion, though. aren't there about 30 of those on the forum already?  ;) ;)

18
Ingredients / Re: light vs dark Munich malts subsitution
« on: March 01, 2016, 01:16:26 PM »
Hey Red, good to see your post.

Hi Jeff - Been brewing steadily, just not a lot of posting - still lurk here every week and continue to learn a lot...  we ought to trade some more beers like we did a few years back...

Quote
I would do some calculations and see how much Pils would cut the Munich II down to Munich I color. It won't be the exactly the same, but that is the expedient thing to do.

I put the original recipe into Brewer's Friend and it gives me 14 SRM for final color. To get the same, with only 50lbs light munich I have to split the remaining 30lbs into 10lbs dark Mun and 20lbs Pils. (with 30lbs dark munich it only goes up to 16 SRM.) so I might try a 15/15 split.  I'm sure it won't be bad beer...

19
Ingredients / Re: light vs dark Munich malts subsitution
« on: March 01, 2016, 01:08:20 PM »
good point but I'd still be short 30# of light Munich called for in the recipe...

I was more thinking you'd just use 40 lb of the dark munich and drop or reduce the melanoiden and.or caramunich

OK, I can see your thinking. that might work out.

20
Ingredients / Re: light vs dark Munich malts subsitution
« on: March 01, 2016, 12:52:04 PM »
good point but I'd still be short 30# of light Munich called for in the recipe...

21
Ingredients / light vs dark Munich malts subsitution
« on: March 01, 2016, 12:46:42 PM »
Some friends and I are going all-in together with a 50 gal batch of Altbier this weekend. In collecting the ingredients I messed up and got 1 bag of Weyerman Type 2 (dark) instead of Type 1 (light).  For this batch, we'll be using the following recipe (based on Kai's, but with some melanoidin subbed in since we can't decoct this enormous volume):

Munich I - 80 lbs - 82%
CaraMunich I - 10 lbs - 11%
Carafa II  Special - 1 lbs - 1%
Melanoidin - 6 lbs - 6%

I have 50lbs of Munich I (light) on hand so I'm just short 30 lbs. Can I just use the darker Munich in place of that, and just end up with a little darker beer? Or should I split that 30lbs between Vienna and the dark Munich? Or split it Pils and the dark Munich? (I have enough Pils and Vienna on hand) We're not planning to enter this in a comp, and we don't care if we're a little darker than style, but we also don't want it coming out too malty or full like a Dunkel (I love Kai's dunkel recipe, which is 99% dark Munich and 1% Carafa II). 

Any tips?

red

22
General Homebrew Discussion / Re: Suggest an experiment!
« on: February 18, 2016, 02:22:54 PM »
Quote
Bittering lagers with noble varieties vs Magnum (or other neutral)

I like this idea, especially for the reasonably hopped lagers, like helles or O'fest

my choice, from all the ideas in this thread.

23
Kegging and Bottling / shelf life
« on: August 19, 2014, 02:19:39 PM »
What is the shelf life, at room temp, of bottles filled from carbed kegs...  I am wondering, because I have some leftover bottles I filled for comps, and would like to keep them a while to compare to future batches of the same recipe... do I need to keep them refrigerated, or is 60F or so fine for them?  My beers are pretty fully attenuated and force carbed as well as fined in the keg with Biofine so I am pretty sure there is no viable yeast in there. 

I imagine that careful filling with a counterpressure filler and CO2 purging would extend the shelf life and prevent oxidation, but these bottles are just filled from a keg with a piece of hose stuck over a pony tap.

24
All Grain Brewing / Re: RO system design
« on: July 24, 2014, 01:45:01 PM »
Less than around 50 ppm TDS is a decent starting point. As an example, Pilsen water typically has a TDS of around 30 ppm. So ultra low TDS is definitely not necessary or desirable. In most cases, a home RO system will produce much lower TDS than that. An important factor for success is occasionally monitoring the TDS content of your system to tell when the membrane is going south.

With regard to treated water quality from a system, its unnecessary to seek zero on any of them. Even with the single digit value you can obtain for most ions in a RO system, you are likely to want more of some ions in a quest to improve the flavor of the water and the resulting beer.

Say NO to zero...when it comes to brewing water quality.

We're going forward on this and getting firm quotes on RO systems...  so Martin, if I spec something like <50ppm TDS, and single digits on all ions like Ca, Na, Mg, Cl, SO4, etc, that would be reasonable?

And what about alkalinity and bicarbs?

And what about pH, do I need to worry that the pH of RO water is slightly acidic?

thanks
red

25
All Grain Brewing / Re: troubleshoot my too-bitter North German Pils
« on: July 23, 2014, 10:29:42 AM »
Is the AAU on the package of the hops around the same number as what you normally buy? Some crops are higher in alpha and that could easily produce a beer with more bitterness.

Yes, the AA% was 4.0% on this batch, similar to other Hallertauer Mittelfruh hops, and anyways I match up my hop amounts year to year using Tinseth IBU approximations, rather than just going by weight...

26
I'd like to get back to the original question of this post (since I'm the OP), and not the later discussion on the bitterness of FWH (as interesting as it is)...

I tapped my most recent beer a few days ago, a Schwarzbier that has been lagering for a little over 4 weeks. I've brewed this recipe every year for 5 years and never had a problem with it; it's very close to Kostritzer (I lived a few km from the Kostritzer Brauerei in Germany a few years back, biked past it a lot, and it's a top-ten beer for me). Anyways...  I sample it, and there is this same weird lingering tannic bitterness and astringency that I had in the Pilsner this spring.  Fairly unpleasant...   with the Pils, it reduced a little after about 8 weeks in the keg but not very much.

So I have a theory: the Pilsner was the first beer I fined with Biofine Clear; prior to that i used a gelatin solution.  Some quick googling shows that possibly gelatin and biofine react or precipitate different compounds differently, and that perhaps gelatin pulls tannins, astringent compounds, and hop polyphenols out of solution more effectively than biofine clear (see this thread http://www.thebrewingnetwork.com/forum/viewtopic.php?f=&t=19626 and this http://www.beeradvocate.com/community/threads/fining-agents.192243/)

Of course I've brewed a bunch of other beers in between the Pils and the Schwarz and none of them exhibit this odd taste. So part B of the theory is that the excessive hop matter used to bitter these two beers is somehow involved.  See, these two beers are the only two that I've bittered with large amounts (>4 oz) of low alpha (4-5%) hops for 60+ mins. Other lagers I've brewed this spring/summer were bittered with hi-alpha magnum, in <2oz amounts. (All 10-gal batches, BTW). In both beers, there was over 6oz of low alpha hops in total. 

So question is, is there something in my brewing process that is creating tannins, astringency, or whatever, with large amounts of low alpha hops, and then was gelatin somehow able to clean that up but Bionfine can't clean it up?

Adding to the mystery is that these two beers were brewed with the exact same pound of Mittelfruh pellets from HopsDirect, and I haven't used those hops in any other beer. So perhaps it's just a wacky bag of hops?

Anyways, one idea is to mix up a little gelatin and dump it in the keg (it's carbed, but apparently one can still do that) and see what happens in a few days.  I will try this if no one has other suggestions.

Of course I guess long term I should somehow fix my recipes or process to avoid the creating of these flavor compounds.

Sorry for going on so long,
Red

27
All Grain Brewing / Re: RO system design
« on: July 14, 2014, 12:53:42 PM »
Martin, I found your article, thanks...

So what would be an acceptable TDS... less than 25ppm? Or what numbers should I be saying I want out of my system: zero alkalinity? zero bicarbs? zero total hardness? or all those "as low as possible"?


28
All Grain Brewing / RO system design
« on: July 14, 2014, 10:19:50 AM »
Thinking about getting an RO system for my brewing needs as I blow through a lot of distilled water at $1 a gallon....  I have a very mechanically minded friend helping out, he works with a lot of contractors and knows some companies that install RO systems.   I know next to nothing about RO systems and he knows nothing about brewing. He told me to price out a system they need to know what end result of water I want coming out of the system.  I said, as close to distilled as possible, but apparently that is not the answer they are looking for. What water specs should I be telling them I need? Ideally I'd like very close to distilled, and then add gypsum and CaCl and epsom, etc, back in to brew pale beers...  any suggestions from folks who have RO systems?

tx red

29
Thinking about doing some 20 or 30 gal batches instead of 10gal. I have an immersion chiller than handles 10 gal fine but thinking about trying a plate chiller for larger batches. I have 45F water in the winter but 65F in the summer. What is the best practice if I'm trying to make a lager in this weather? Obviously a plate chiller can't get colder than the feed water, so could I chill as much as I can, then let the wort sit in the fermenter under temp control for 24 hours or whatever it takes until I can get it down to 48-50F, then pitch yeast? Or am I asking for infection trouble?

A second question would be how I might need to adjust my hopping schedule... I am getting 10 gal below 100F in the first 4 minutes of chill time, usually... but with a larger boil and with a plate chiller, I will have much of the wort at a much higher temp for longer. What will that do to my various hop additions?

thanks
red

30
The Pub / Re: volume control for multiple speakers
« on: July 09, 2014, 05:30:40 AM »
I had the Niles SSVC-4 (http://www.crutchfield.com/S-Hw7UxBxAcqH/p_190SSVC4/Niles-SSVC-4.html) recommended to me by a big acoustic consulting firm in New York City last year, when I was working on installing PA in an old Catholic monastery chapel that is now a private high school. (We needed to control 4 pairs of speakers spaced equidistant down the chapel walls, to increase near-field sound to the audience and mitigate the crazy reverb from the vaults.) It's a $400 unit that does exactly what you want, I think...  we never bought it though, so I have no first-hand experience. In the end we went with a QSC amp (http://www.amazon.com/QSC-CX168-Amplifier-Detachable-Blocks-Variable-Speed-Fan/dp/B003BQ97LS) which was more pricey but of course obviated the need for a separate amp.

red

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