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Messages - redzim

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181
Kegging and Bottling / Re: conditioning time in keg
« on: June 15, 2012, 07:40:12 AM »
OK it seems my times are a little faster than most of you, I seem to be able to get my lagers down very close to FG in about 10-12 days, then I warm it up for a few days for a diacetyl/maturation rest, then crash cool and keg usually with 16 days of brewing. This is based off some info from Kai's site.  Specifically, very similar to Schedule F here: http://braukaiser.com/wiki/index.php?title=Fermenting_Lagers#Maturation_of_the_beer.

Seems to be working for me, but the question is... you guys who leave lagers in primary for 3-4 weeks, how does this affect the viability of the yeast cake for re-use? I can't imagine your yeast is bubbling away for 4 weeks, and I always thought that (based on Mr Malty's calc) that the viability of yeast drops precipitously within a couple weeks... obviously you can build up a starter again, but I prefer having a yeast cake that I can get out of the primary and re-use within a couple days... would this be possible if the beer was in primary for 4 weeks instead of just 10-14 days like I'm used to?

-red

182
All Grain Brewing / protein rest... 122F or 133F?
« on: May 26, 2012, 03:44:09 PM »
I've had good success with my last few pilsners (German and Bohemian) by following Kai's single decoction time and temp curve as shown here: http://braukaiser.com/wiki/index.php?title=Decoction_Mashing#Single_Decoction .  This calls for a protein rest at 133F. However in prepping for a first bash at a Dortmunder style, I ran across this procedure at Maltose Falcons http://www.maltosefalcons.com/tech/dort-evolution-recipe  which calls for a rest at 122F... Googling that temp seems to show that 122F is also a protein rest...  what's up with that?   or does a protein rest have a wide range that includes 122F and 133F??? 

thanks
red

183
All Grain Brewing / Re: canning salt or table salt?
« on: May 25, 2012, 12:19:58 PM »
I like sea salt, noniodized and a little more complex.

oh yeah, a little hint of fleur de sel would surely take a gold at the NHC  ;)

184
All Grain Brewing / canning salt or table salt?
« on: May 25, 2012, 11:11:23 AM »
Getting ready to brew my first Dortmunder, and working with Kai and Martin's water spreadsheets.  Kai's sheet says "table salt" and Martin's says "canning salt."   Which is it? I know table salt is iodized and canning salt is pure NaCl. So I assume I would probably use canning salt... is that correct?

( I have it on hand, as pickle season is not far off...)

thanks
Red

185
Ingredients / difference between US and German Tettnanger?
« on: May 24, 2012, 06:27:38 AM »
Looking to order another years supply of hop pellets today, found out both North Country (at least in Champlain NY) and HopsDirect are out of German Tetts (at least in 1 pounders).  So I orders the US Tetts from HopsDirect (grown right at their farm apparently).  Will I be able to even tell the difference? I can't imagine I'll notice it, but just want to make sure.  I mostly use Tetts as a flavor or aroma hop, in Vienna lagers, Alts, a Jever-style Pils (sometimes Hallertauer Mittlefruh in that one), Bocks, etc.

thanks
red

186
All Grain Brewing / Re: how long is too long for FWH?
« on: May 10, 2012, 12:46:50 PM »
+1

As long as they weren't boiled (isomerized) while sitting. They'll be good to go.

No boiling, just sitting in warm wort... so I should be fine.....

187
Equipment and Software / Re: How to use a pH meter
« on: May 10, 2012, 06:33:00 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.

I have to give a big +1 to Milwaukee on this one; after a lot of tech calls they agreed to replace the entire meter and probes for free. I must have had a lemon, because the replacement I got has been much more solid; it calibrates a lot quicker (2-3min vs 8-10min) and hardly drifts at all in samples (maybe 0.1pH over a couple minutes max). Also holds its calibration nicely, when I haven't used it for a few weeks I check it in a 4.01 buffer before recalibrating and it is always between 3.98 and 4.04. Which my old meter never was....  so although Milwaukee's QA on their product line might not be the best, their customer service is nice.
-red

188
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

189
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...

190
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

191
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

192
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...

193
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....

194
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

195
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.


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