[Robert]

Had to go back to the Kölsch tonight.  Just such a quaffable beer!

  "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."

Hey JT, I see killer foam on all of your beers.  Just curious, what's your mash program?

[JT]

Hey JT, I see killer foam on all of your beers.  Just curious, what's your mash program?

Thanks Robert.  This is pretty much the schedule I've been using. The "fly sparge" shown is only because I don't quite have the mash tun capacity to go "no sparge."  I use an electric RIMS system and it isn't uncommon for me to have a ratio of 2.3 quarts/lb or a bit more.  After I begin running off into the boil kettle I'm adding sparge water simultaneously via pump (not spraying in). 

  "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."

[Robert]

Hey JT, I see killer foam on all of your beers.  Just curious, what's your mash program?

Thanks Robert.  This is pretty much the schedule I've been using. The "fly sparge" shown is only because I don't quite have the mash tun capacity to go "no sparge."  I use an electric RIMS system and it isn't uncommon for me to have a ratio of 2.3 quarts/lb or a bit more.  After I begin running off into the boil kettle I'm adding sparge water simultaneously via pump (not spraying in). 

  "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."

Thanks!  Only very subtly different from what I've been doing.  Little longer at 162°F, and definitely more water to grain.  I'll have to think about what effects that might have.  But not this weekend.  I think I'm going to go really simple (153°F and 170°F?) and see if the full on Hochkurz really makes that much difference!  (Your RIMS makes extra steps less hassle than my old school setup!) Keep making us thirsty with those pics.

[BrewBama]

Here’s my Christmas Beer






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[JT]

Here’s my Christmas Beer






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What all is in that one?

  "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."

[tommymorris]

Holiday Beer on the right (Malty Amber Ale with Simcoe) and Amarillo IPA on the left.



The holiday beer is carbonated. My taps have a mind of their own.

[JT]

Hey JT, I see killer foam on all of your beers.  Just curious, what's your mash program?

Thanks Robert.  This is pretty much the schedule I've been using. The "fly sparge" shown is only because I don't quite have the mash tun capacity to go "no sparge."  I use an electric RIMS system and it isn't uncommon for me to have a ratio of 2.3 quarts/lb or a bit more.  After I begin running off into the boil kettle I'm adding sparge water simultaneously via pump (not spraying in). 

  "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."

Thanks!  Only very subtly different from what I've been doing.  Little longer at 162°F, and definitely more water to grain.  I'll have to think about what effects that might have.  But not this weekend.  I think I'm going to go really simple (153°F and 170°F?) and see if the full on Hochkurz really makes that much difference!  (Your RIMS makes extra steps less hassle than my old school setup!) Keep making us thirsty with those pics.

Brewed another Kölsch today.  This one had some carahell added.  Also went with 150° for 60 minutes, then ramped to mashout.  I should only be changing one variable at a time... oh well... we'll see!

  "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."

[Robert]

Hey JT, I see killer foam on all of your beers.  Just curious, what's your mash program?

Thanks Robert.  This is pretty much the schedule I've been using. The "fly sparge" shown is only because I don't quite have the mash tun capacity to go "no sparge."  I use an electric RIMS system and it isn't uncommon for me to have a ratio of 2.3 quarts/lb or a bit more.  After I begin running off into the boil kettle I'm adding sparge water simultaneously via pump (not spraying in). 

  "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."

Thanks!  Only very subtly different from what I've been doing.  Little longer at 162°F, and definitely more water to grain.  I'll have to think about what effects that might have.  But not this weekend.  I think I'm going to go really simple (153°F and 170°F?) and see if the full on Hochkurz really makes that much difference!  (Your RIMS makes extra steps less hassle than my old school setup!) Keep making us thirsty with those pics.

Brewed another Kölsch today.  This one had some carahell added.  Also went with 150° for 60 minutes, then ramped to mashout.  I should only be changing one variable at a time... oh well... we'll see!

  "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."

Did my Pils with the schedule I planned.  Same yield, early sensory evaluation of the wort  tells me it's superior.  Tellingly, my iodine test before ramping for mash off showed faint mahogany color, not negative. Tells me there were still some dextrines left to form glycoproteins at 170°F.  Hochkurtz might overdegrade both proteins (still protease activity in the 140's) and carbs (amylase hyperactive at 162°F.) Time will tell.  Simplicity is nice.

[The Beerery]

Helles


Dunkel



Pils

[JT]

Great looking beers!

  "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."

[dannyjed]

Bottle conditioned Dopplebock. Stay warm my friends.


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[JJeffers09]

Spiced Weizenbock 1.082OG 26IBUs and a dash of Nutmeg.  I used 833 for this and bottle conditioned for 7 months

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[narcout]

A Saison that's pouring a bit too clear, but it's near the end of the keg. It still tastes good though (probably the best beer I brewed in 2017).

[HoosierBrew]

A Saison that's pouring a bit too clear, but it's near the end of the keg. It still tastes good though (probably the best beer I brewed in 2017).

Looks good. What strain, out of curiosity?

[narcout]

Looks good. What strain, out of curiosity?

Thanks, man.

I pitched one packet each of 3724 and 3711.  In my opinion, it gives you most of the flavor of 3724 with the mouthfeel/dryness/ease of use of 3711.