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Messages - redzim

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211
Ingredients / Re: using up for melanoidin and victory malts
« on: February 16, 2012, 02:30:45 PM »
Why not? Certainly doesnt hurt to try it out.

Well in general that may be true but I have heard bad things about too much melanoidin (words like "meaty" and "brothy") so I am wondering if there is some sort of upper limit.

212
Ingredients / using up for melanoidin and victory malts
« on: February 16, 2012, 01:58:15 PM »
I have about 4-5# each of Weyerman Melanoidin and Breiss Victory Malt that I got for recipes that I don't plan to brew again... what styles of beers could I "hide" 8oz or a pound of these in... could I, for instance, replace 8 oz of pale malt with 8oz of melanoidin in a red ale or amber ale.... or slip some victory into a brown ale?  Any other suggestions?

213
Hey thanks Drew. I'll keep using it, and know that it is at least consistent.... 

-red

214
I've been using this IBU balancing spreadsheet http://www.maltosefalcons.com/tech/ibu-calculator-hop-scheduler-analysis for my last few beers as I find it better than a lot of website calculators and it has FWH which a lot of other calcs don't... I am often scaling 5 gal recipes to 10 or 15 gals....

Does anyone know what IBU formula is being used in there? It seems to give me higher numbers than both Rager and Tinseth, at least as shown on these two sites.... http://www.brew365.com/ibu_calculator.php and http://www.rooftopbrew.net/ibu.php.  In the end, I guess it doesn't matter as long as I consistently use one calculator, but I'm just interested.

-red

215
Commercial Beer Reviews / Re: SN Ruthless Rye IPA
« on: February 11, 2012, 06:26:37 PM »
Cool thanks Denny. I am going to give it a try.

216
Commercial Beer Reviews / Re: SN Ruthless Rye IPA
« on: February 11, 2012, 04:28:21 PM »
I admit to being underwhelmed.  

I can see that, particularly if you are looking for a big rye character.  Certainly, if you compare it to your recipe, its lacking.  The rye that is there seems to add a twist that is subtle and not overbearing.  I like that.  And then the hop flavor and aroma is excellent.

Its just a good IPA in general, IMO.

Had it today for the first time. I liked it... what can I say? It was nicely different from any beer I've ever had, and that is good.  But I've never had or made Denny's RIPA.    

So you're saying if I make Denny's, I'll be even more pleased?  I think I just changed my spring brew schedule to fit that in.

Just quickly Googling Denny's recipe... I have Columbus on hand, but not Mt Hood. What can I sub to get it close?  Denny: a Tett or Hallertauer type?  Or something American like Amarillo or Centennial or Cascade or Willamette? I have all those on hand.

-red

EDIT: oh crap  ;D just noticed on some other forum where denny says "brew it just like this: no hop subs, no yeast subs..."  I guess I am ordering me some Mt Hoods then

217
Commercial Beer Reviews / Re: Sam Adams Spring Seasonal...
« on: February 11, 2012, 04:22:02 PM »
had this today for the first and last time. grabbed the Sam's Spring Mix pack. this (the Alpine Spring) is not good. (haven't tried the others yet) it's weirdly unbalanced. did not like the aftertaste of what I assume is the "honey malt" mentioned on the label. why is it unfiltered? it does not need to be... marketing gimmick I guess.

I hope I can still find the Noble Pils around here (didn't see it today...)

-red


218
Equipment and Software / Re: How's your Thermapen?
« on: February 11, 2012, 09:57:16 AM »
I guess the only complaint I have is the orientation. The design appears to be for a left handed individual? Meaning one needs to hold it in their right hand to use and read and if they are to use the other hand at the same time it gets awkward if they are a righty.

My preference would be to hold it in my left hand, or have the probe swivel the 340 degrees and the read out flip so it can be read that way if needed.

So there's room for improvement.

Thermapens are awesome.... but I have the same issue with the "handedness" of them. A buddy of mine who runs a small food processing facility got me on to Thermoworks stuff a couple years ago... he once called them and asked them to make a mirror image one... I forget what their answer was but it obviously hasn't happened yet.

I'll plug one more thing from them... the mini Thermocouple... http://www.thermoworks.com/products/handheld/mtc.html  costs $43 and accepts any K-type probe.  It's not quite as fast as the Thermapen but it works for my applications, and it's more versatile.
 

I got one of these and a 6ft heavy duty wire probe that I can snake into my mashing cooler and get constant temps... I also drape this around my whirlpool IC before adding wort to kettle for the boil, then during chilling I have realtime temp feedback. Real slick.  Of course they sell a million other K-probes of which I have 3 or 4 more for use in cooking, etc. 

 



219
Beer Recipes / Re: pseudo-Alt with a lager yeast?
« on: February 10, 2012, 12:45:49 PM »
Well I'm going to give it shot with the lager yeast, and will report back.  Anyone have any idea which "real" Alts are imported into the USA?  Of course I'm sure each state is different... just so I can get a feel for something other than Diebels.

220
Beer Recipes / Re: pseudo-Alt with a lager yeast?
« on: February 10, 2012, 08:20:14 AM »
Having lost a few afternoons in Duesseldorf drinking altbier, fuity esters are something I don't remember in those beers. 

Funny, I have long associated alts with just the faintest hint of something raisiny in the aroma... however my stints in Deutschland were almost completely in the former East, and the only alt available was Diebels, bottled of course... I've never had the experience of enjoying it fresh from the tap in Dusseldorf. (One day!)  So when I think of alts I'm really just thinking Diebels - which may or may not be the best example...

-red

221
Beer Recipes / pseudo-Alt with a lager yeast?
« on: February 10, 2012, 07:21:39 AM »
I have a pretty decent recipe for a Dusseldorf Alt-style ale that I make with US-05, fermented pretty cold (59-60) and then lagered about 3 weeks. It comes close to what it should be.  Maybe not quite as fruity as it would be with a German ale yeast, but close.

However in a couple weeks I will have a nice cake of W-34/70 (same as WLP830 and Wyeast 2124, AFAIK) and am wondering if anyone has ideas on how the beer might turn out if I fermented the same Alt-style recipe with that instead. It seems to ferment best around 50-51, in my experience (I've used it for Bo Pils and German Pils, Oktoberfests, Viennas, & Maibocks, all with pretty nice results).  Would I still a get a beer in the Alt style using this lager yeast instead of an ale year? Or would it be too weird?

I'm not going to try to win competitions with this one, just want to know if it is going to be close enough...

-red

222
All Grain Brewing / Re: how to darken up my Bohemian Pils
« on: February 08, 2012, 02:09:01 PM »
Well the yeast is pitched and fingers are crossed. Everything went smoothly, it was only my 5th decoction mash but I feel like it was probably went the best of them all, I think I understand what I'm doing now and it's starting to feel "normal" to decoct...  next time I do a quick 60 min infusion mash it's going to seem weird!  Of course I won't know for sure until about Aprils Fools Day or thereabouts, then the beer will be "tested"...

OH!  Color is definitely improved with addition of Munich, I'll have to see how it compares in the glass down the road... I don't think I'd want to add any more Munich than I did, though...

-red

223
All Grain Brewing / Re: how to darken up my Bohemian Pils
« on: February 08, 2012, 05:45:08 AM »
Not to be contrary, but why do you want to darken it up?

It's tough to get a light golden beer using a typical HB set-up and pale gold color is acceptable for the style per the BJCP guidelines. I always consider a homebrewer's ability to get a light gold beer to be a mark of skill. Not every Bo Pils has to look like crusty old Czechvar.

But, if you do want it a shade darker, I'll jump on the bandwagon and say decoction or a tiny bit of CaraMunich and/or 40-60 *L crystal.


Well Bo Pils is my favorite style and thus it's a bit of a holy grail for me to try to replicate Pilsner Urquell, as I gather it is for a number of other homebrewers. And when comparing my brew with the original, of course the first mismatch is in color... so why not try to match that along with matching aroma, flavor, etc etc? I know it's only cosmetics but.... why not?

I'm about to start mashing it in about half an hour... 17# Best Malz Pils, 1# Best Munich, 1# CaraPils for 10 gals, Hochkurz double decoction. (Last batch was 18# Pils and 1# CaraPils) Wish me luck!

224
Yeast and Fermentation / Re: S-189 for a schwarzbier?
« on: January 31, 2012, 09:24:14 AM »

Redzim, what temps did you ferment at?


Chilled to 48F, pitched yeast, kept stable at 49-50F for 11 days, raised to 62F for 3 more days. Then crash cooled and kegged. Lagered in keg 4 weeks before serving.

-red

225
Yeast and Fermentation / Re: S-189 for a schwarzbier?
« on: January 31, 2012, 08:38:51 AM »
yes. last summer. I liked it a lot - pitched the dry yeast into a vienna lager, then re-pitched that slurry into the schwarz. took it from 1.046 to 1.010.  compared very well to a Kostritzer in informal tastings. i would recommend giving it a try and seeing if you like it.

for my autumn 2010 schwarz, i used dry W-34/70. just looking back at my notes, I did not like that beer as much, it went from 1.054 to 1.015, which is not quite as good attenuation, although it might have been better if the OG had been lower.

-red

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