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Messages - redzim

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151
All Grain Brewing / how long is too long for FWH?
« on: May 10, 2012, 06:15:10 AM »
Sometimes I need to take a break during a brew day, so I get the situation where I might have tossed the first wort hops into my kettles around 10 am, then sparged on top of that to hit my preboil volume, then I leave that sitting for maybe 2-3 hours, and only get around to firing up the boil around 12:30 or 1pm. Is that too long?  I've done it a couple times before and the beers have been fine, but just wondering what the accepted best practice is.

-red

152
Commercial Beer Reviews / Re: Dogfish Head Indian Brown Ale
« on: May 08, 2012, 08:08:13 AM »
dhacker - care to post your DFH recipe?

Please do...

I brewed the recipe out of Sam's Extreme Brewing book, converting the LME or DME to all grain.

The beer wasn't bad, but it didn't taste like the real thing. It wasn't roasty enough.

I did same and agree with that it does not match...

153
All Grain Brewing / Re: Bru'n Water weirdness
« on: May 07, 2012, 12:01:12 PM »
Those brewers that were brewing batches much larger than the typical 5 gal batch may see more substantial pH difference. 


True!  I've used Brun Water for over a year in tandem with Kai's spreadsheet, for beers paler than amber, starting with distilled water and adding stuff in.  Brunwater always gave me a predicted pH of 5.2 whenever I did a 10 gal batch, while Kai's mostly predicted (pretty accurately) in the 5.4 -5.6 range (of course recipe/batch-dependent). Today I download Martin's fix and worked up the water additions for a Jever-style pils recipe that I've brewed 3 times before, and Brunwater now predicts 5.5, in line with Kai's predicted 5.46.   

Thank you Martin!

-red

154
All Grain Brewing / Re: FauxPils Faceoff
« on: May 03, 2012, 04:30:16 AM »
I decided I couldn't fairly decide which of the non-judges I should include, so I assigned you a number based on the order you replied to the thread, then used a random number generator.

I've updated the OP to show the judges. The non-judge selections are Don, Jason, Red, and Garc.

I'll keep you all posted as progress develops. Right now I'm anticipating mailing the beers out sometimes in mid June, so I'll need a mailing address from each of you at some point before then, but no rush.

Thanks Nateo. Happy to help out.  Just PM me when you're ready to ship and I'll get you my address.

-red

155
All Grain Brewing / Re: FauxPils Faceoff
« on: April 30, 2012, 10:24:37 AM »
I'm not a judge, but definitely a Pils connoisseur; I brew a lot of lagers and have done about 8 decoction brews in the last 6 months. Spent over 6 months in Germany over the last few years so I think my palate is "up-to-date" with the old country.   Possibly the only person on this board who's had my beers is Hopfenundmalz, you could PM him for a reference. I'd be happy to send you some of my brews in return.

-red

PS: I've entered enough competitions so I know what the score sheets are and how to fill them out...

156
The Pub / Re: RIP Levon Helm
« on: April 19, 2012, 05:13:43 PM »
He will be missed. Listening to The Last Waltz right now. I live half an hour from his place in Woodstock and was looking forward to his birthday jam in May. Guess he'll do it from upstairs somewhere....

157
Ingredients / what to put in a multigrain ale
« on: April 18, 2012, 11:51:27 AM »
So for the last 3 years I make this American Wheat based on the BCS recipe, which is roughly 50% pale malt, 30% rye, and 20% wheat, lightly hopped at 60m and flameout with a combo of Willamette, Centennial, Cascade, Hallertauer, or whatever I feel like, to about 20-25 IBUs.  I aim for it to finish around 1.010-1.012, with ABV around 5.5% to 6.0%.  It's a nice spring/summer beer.  Anyways for my buddies I make a sort of novelty/jokey label touting it as healthy multigrain high-fiber beer, blah blah blah.

So I get to thinking as I brewed it a month ago, what can I add to make it really "multigrain".   Obviously I could toss some oat malt or flaked oats in there. But who's put really weird grains in their beers, and what were the results? I'm thinking maybe millet or buckwheat? Flax is a little oily, but?  I could do corn; flaked is boring so what about popcorn? Or spelt or bulgur wheat? I'm open to experimentation if it won't totally ruin a batch. 

Crazy ideas welcome!

-red

158
Equipment and Software / Re: How to use a pH meter
« on: March 29, 2012, 11:53:51 AM »
Did they try replacing the probe?  I have the MW 102 and haven't really had any problems with it.  When you see the hour glass go away, you should be able to take a reading.  It may drift a little after that, but not by as much as you're seeing.  You should be moving the probe around slowly as you take the reading;  otherwise, diffusion from the probe can affect the sample directly in contact with it.

I pulled mine out of the storage solution after a month and the 4.01 solution reading was dead on, and the 7.01 read around 6.98.

I got to Milwaukee tech support again today and they agree that my meter seems flaky. They are going to replace it free of charge so we'll see if that helps.


159
Ingredients / Re: does rye malt always have a gray-blueish tint to it?
« on: March 27, 2012, 12:39:53 PM »
Thanks for all the input.  I'll be drinking the beer in about a week, so I'm either going to hallucinate marvelously  :o  and possibly die  :-[, or I'll just have a nice beer  :D

160
Equipment and Software / Re: How to use a pH meter
« on: March 24, 2012, 12:01:11 PM »
Hanna instruments are available everywhere and are reliable: http://www.hannainst.com/usa/subcat.cfm?id=002

what model do you use?

161
Equipment and Software / Re: How to use a pH meter
« on: March 24, 2012, 05:20:25 AM »
Can anyone recommend to me a decent pH meter that they use?  I have been using a Milwaukee MW102 for a year and sadly it does not seem consistent. Drifts all over the place even in buffers.  I just sent it in to the factory, they replaced the temp probe and and returned it to me but it still does wierd stuff like this: you calibrate it in 7.01 buffer, then in 4.10 buffer, and if you leave it in the 4.01 buffer, within 1 minute it is reading 3.85 or 3.90....  or if, after calibration, you measure a sample of mash, vinegar or windex, then rinse the probe and put it back into the 4.01 buffer, it can read anywhere from 3.60  to 4.20... but certainly not right around 4.01....

Anyone have a better manufacturer to recommend to me? I'm getting a little fed up with Milwaukee... I'm on the phone with their techs about every brew session lately.... or can anyone tell if I am doing something wrong?

-red

162
Yeast and Fermentation / Re: lagers; to rack or not to rack?
« on: March 20, 2012, 05:40:22 AM »
I ferment cold until they're almost done, raise them for a few days of d-rest, then cold crash them back down to drop the yeast, all in the primary.  This all takes 2-3 weeks.  Then they're transferred to the keg and lagered under pressure.

This is exactly what I do. If you wade through Kaiser's great writing about this stuff you'll find that this is pretty to close to schedules C and F here: http://braukaiser.com/wiki/index.php?title=Fermenting_Lagers#Maturation_of_the_beer  I run closer to F.   

Then I'm lagering at about 33F under 10-11 psi, which means whenever my beer is done (a month for Pilsners, longer for various Bocks, etc), the beer is carbed and ready to drink.

163
Ingredients / Re: does rye malt always have a gray-blueish tint to it?
« on: March 14, 2012, 07:10:37 AM »
Well it must be somewhat common, because I stole that image off Google, where about 50% of the pictures from various LHBS's look like that.... 

164
Ingredients / Re: does rye malt always have a gray-blueish tint to it?
« on: March 14, 2012, 06:47:07 AM »
Mine looks like this:


165
Ingredients / does rye malt always have a gray-blueish tint to it?
« on: March 14, 2012, 06:08:47 AM »
Brewing with rye malt for only the second time, and it seems like it has a blue-ish gray-ish powdery tint to it, looks almost like a mold, but it doesn't really flake off or dust off; it seems integral to the grain. I can't remember seeing this before, but I only used rye last summer for the first time and may have missed it?

A quick Google image search shows some pictures with this stuff on the grain, and some without... the grain smells fine and tastes fine so I think it IS fine.... but any more knowledge on this situation would be appreciated.

BTW it is Canada Malting Rye Malt, from Rebel Brewer, got it shipped in about 2 weeks ago.

-red

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