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Messages - redzim

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166
Kegging and Bottling / how long does dry hopping last?
« on: August 22, 2012, 10:33:04 AM »
I have 2 cornies of NB's Two Hearted clone (didn't but their kits but used their recipe), and I added the dry hops in a tea ball when kegging after a 2 week primary. After 2 weeks in the keg it is great, but I'm wondering how long it will taste that way? IPA is not a huge mover with my buddies and it may be mostly me drinking this, which may take a month or 6 weeks.  What, if anything, will be different in 6 weeks about the hop flavors and aromas?

tx red

167
General Homebrew Discussion / Re: That German lager flavor
« on: August 10, 2012, 06:53:43 AM »
One thing I do have to say is that since adding a warmer-than-I-would-have-thought (~65-70F) maturation rest to my German beers, usually for only 48 hrs, I like the results... I think it does help to hit those final gravities and attenuate the beer out more fully.  I may have to try that for a week as Kai suggests...

red, unless you are already doing this, start doing the fast ferment test: http://braukaiser.com/wiki/index.php?title=Fast_Ferment_Test . It's result will help you guide your fermentation. W/o it you'll be flying in the dark.

Kai

I do this on most but not all my lagers....   I skip it on the ones I've got really dialed in and don't even notice/care if they come out a couple points off (like Schwarzbier)

-red

168
General Homebrew Discussion / Re: That German lager flavor
« on: August 10, 2012, 05:47:33 AM »

A few month back I got pointed to a very good German TV documentary that highlighted how German beer had lost its way. For posterity, here is the link (http://www.zdf.de/ZDFmediathek/beitrag/video/1656374/ZDFzoom-Hopfen-und-Malz-verloren!#/beitrag/video/1656374/ZDFzoom-Hopfen-und-Malz-verloren) there are a few German speakers on this forum for which that might be useful.

Kai

Interesting film, just watched the first third of  it and will have to finish later...  and I think your other comments are unfortunately right on, in that there is no ONE thing to do to get that German beer experience except for us all to keep trying little tweaks to our various processes and sharing them here!  I've certainly gotten closer over the last 2 years and 8 or so batches of Pilsner plus at least that many other German styles (Helles, O-Fest, Schwarz, a variety of Bocks), thanks mainly to info and suggestions from you folks on this forum...

One thing I do have to say is that since adding a warmer-than-I-would-have-thought (~65-70F) maturation rest to my German beers, usually for only 48 hrs, I like the results... I think it does help to hit those final gravities and attenuate the beer out more fully.  I may have to try that for a week as Kai suggests...

-red

169
All Grain Brewing / Re: Fauxpils results and discussion
« on: August 02, 2012, 01:29:27 PM »
i can't wait to go through in more detail
thanks for letting me participate and evaluing my beers as well

don

yes. it was fun to participate and I am learning a lot by going thru the notes of the other tasters and trying the remember the 3 beers I had.  thanks for pulling it all together.

-red

170
General Homebrew Discussion / Re: target an exact FG
« on: August 01, 2012, 04:34:02 AM »
Thank guys for reassuring me... that's basically what I've been doing, targeting the final volume and gravity at 50-60F in the fermenter... but it's one of those things you suddenly start over-thinking and wondering if you're doing something wrong.

-red

171
General Homebrew Discussion / target an exact FG
« on: July 31, 2012, 01:26:36 PM »
OK I've been thinking about this for a couple days, while planning my next beer (a schwarzbier that I brewed this morning).

Say I'm trying to end up with 11gals of 1.048 wort in the fermenter... so I am dealing with 528 gravity points.... now 11gals of 50F wort is actually almost 11.5gals at 212F if you go with the 4% volume reduction, so at flameout, is my wort 1.046 (because 528/11.5 = 45.9) ???

And so my real question is, when designing a recipe, should I be targeting a final volume of 11.5 gal, or 11.0 gal?? because for a lowish-gravity beer, those 2 points make a difference.  But perhaps I'm over thinking this or missing something.

Obviously if I'm brewing a 1.065 IPA and it comes out at 1.062 or whatever, it's not such a big deal.

-red

172
Events / Re: Pilsner Urquell Masters Chicago finals
« on: July 28, 2012, 01:29:11 PM »

For 10 gallons:

75 minute boil
@60 - 3 oz of 3.2% Saaz pellets
@30 - 4 oz
@10 - 2 oz
Set the fridge to 46
Looking at my notes, it was Wyeast 860, which is the Helles yeast, not the Bock yeast.

Edit to add batch size

Thank you!

173
Events / Re: Pilsner Urquell Masters Chicago finals
« on: July 28, 2012, 05:19:44 AM »
Very impressive.  Congrats!

Care to share any tips?  I've made a lot of German pilsners but haven't tried a boh pils yet.  Did you go with the ultra-soft water?
Yes, I cut my water with 2/3 distilled water to get close to the source water.
Double decoction, 95% floor-malted Wyerman Pils malt and 5% Vienna, all Saaz hops at about 35 IBU's, 860 Bock yeast.  I had split the batch and used Pils yeast on the other half, which didn't have the malt complexity.

Care to share more details, like a more exact hop schedule??? if not, I understand...

-red

174
All Grain Brewing / Re: FauxPils Faceoff
« on: July 10, 2012, 10:41:44 AM »
I really appreciate the chance to try so much great homebrew you guys are sending my way. I've been impressed by the beer's I've gotten so far. Red's Helles was especially good.

Thanks for the compliment!  I just emailed you my tasting notes / score sheets.  Looking forward to the conclusions....

-red

175
All Grain Brewing / Re: FauxPils Faceoff
« on: June 29, 2012, 07:30:47 AM »
I don't think they're a great example of any particular BJCP style. I hesitate to call it something because I don't want to unduly influence your expectations. I'm most interested in comparing and contrasting the different mashing methods, and not in a score, or brewing to style, per se. Do you guys think a defined style is necessary for what we're doing?

I'm cool with that... No style necessary... I'll just compare the samples to each other...

-red

176
All Grain Brewing / Re: FauxPils Faceoff
« on: June 29, 2012, 04:39:34 AM »
Looking forward to the beers, and will be bottling some of mine this weekend to send back to you....

Just to clarify, I may have missed this point, but what BJCP category are these Pilsners? German or Bohemian? or CAP?

-red

177
General Homebrew Discussion / Re: That German lager flavor
« on: June 26, 2012, 11:32:35 AM »
FWIW, I do a Hockhurz for my N. German Pils, but I do single infusions for every other light continental lager. 

Interesting that I have had similar experiences.   For my Munich Helles (actually Kai's Edel Hell but I've adopted it), an infusion at 153F makes a really great beer, it compares well with Hacker Pschorr, Hofbrau, Paulaner, etc.  But for a hoppy, crisp beer like German Pils, it seems like the decoction does add something.

-red

178
General Homebrew Discussion / Re: That German lager flavor
« on: June 25, 2012, 10:47:20 AM »
I was out at the NHC, and had limited internet access, and was having too much fun. Time to put my views on here.

One day I will get to one of those conferences..... sounds like everyone has a lot of fun...

Quote

Process: Hochkurz, chill to 45F, pitch a bunch of yeast, O2, ferment cool, I do a D-rest to clean up and blow of SO2, lager for a long time as cold as you can.

Hochkurz decoction, or infusion? Kai's site gives details for both. I've done a Hochkurz decoction for a Boh Pils. Never tried the infusion version but according to Kai it is common and popular in Germany these days.

-red

179
General Homebrew Discussion / Re: That German lager flavor
« on: June 23, 2012, 04:47:47 AM »
Chit Malt is essential, it lends that honey like graininess with an amazing head (and NO flaked barley is not the same).

Don't forget proper attenuation, all German beer is dry, with a malty backbone.. Hockurtz can only achieve this for me.

2 Q's:

1) where can I buy chit malt? I've been doing a Jever-style German Pils using about 88% Best Malz pils and 12% Flaked Barley, it's close but not dead on.  I've heard of Chit Malt from some other brewers but never seen it. Where do you get yours?

2) for this beer, and also for my Maibocks and O-fests, I've been doing a rest around 130-133F, then infuse up to my sach rest (anywhere from 149 to 155 depending on the beer), then hitting it with a thinnish mash-out decoction.   You think a Hochkurz double decoction will vastly improve on this?  I've done Hochkurz on my last 2 Bo Pils and loved them, but it does take an extra hour or so....

-red

180
General Homebrew Discussion / Re: That German lager flavor
« on: June 21, 2012, 10:33:50 AM »
I've been interested in this subject for awhile, as my tastes have definitely gravitated toward German lagers over the years.

I can say the same for myself.... interestingly enough this topic was discussed a couple years back in this thread... http://www.homebrewersassociation.org/forum/index.php?topic=1812.0 and I was just perusing that thread to see if anything could be gleaned from it.

I too have spent a couple years chasing that elusive flavor and while I've made some German Pilsners I'm really proud of, that flavor/aroma is lacking.  If any of you (Pawtucket? Dave?) have recipes that are getting close and would like to share them, please PM me, and if you want, I wouldn't mind sharing my recipes and processes FWIW.

-red

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