Recent content by BlitzkrausenNate

I just had one last night and liked it a lot too. I was hoping to find a clone recipe of some kind and wonder what type of brett the'yre using. On a side note, I got back from fort collins last week. My girlfriend and I went out there for four days on a whim to check it out, its a cool place.

Awesome, thanks!

Excellent info AJ. I have been doing all grain for many years and have always bought bulk water from the grocery for a few dollars that claims to be chlorine/chloramine free. At my level much of this information is over my head at this point in the game anyway. I know my local water...

Why do you use a Thick mash? I usually use a 1.25/1.33 Qt/Lb. The article below says to use a thin mash (1.75/2.25 Qt/Lb) when Hochkurz mashing: http://braukaiser.com/wiki/index.php?title=Infusion_Mashing It also doesn't make sense to me to pull off 1/3rd of the mash and boil it as this would...

Awesome, I have thought about doing a protein rest in the lower range (130-133) as you suggested, I just have wondered if this has any tangible benefit if using american malts. From what I have read, a protein rest does not help. Perhaps this is why you are getting clearer wort? I like the idea...

Thats interesting, I was just reading about Hochkurz mashing yesterday for the first time. I've only done single infusion mashing thus far. Are your grains undermodified?/German? Have you noticed an increase in head retention or otherwise in your Hockkurz mashed beers? I was reading about...

I have also read that it is unnecessary by the manufacturer but I don't think it's a black and white issue as well. I have had homebrews over the years that have had certain amounts of esters that I couldn't right off as too high high of fermentation temp since I have a temp controller, that I...

Thanks Sloobie! I much appreciate everyone's feedback, but Sloobie, you hit it out of the park! That's just the type of info I wanted. It sounds like you have a solid yeast background. Thanks to all who have replied :mug:

The silly irony is that I own that book but haven't read it yet. Thump-head. I just pitched some yeast a couple hours ago and aerated and the hamster wheel started spinning.

Thanks dudes, I think I will just continue giving it a quick shot of O2. Anything that will help the yeast to be happy and healthy is good. Using the diffusion stone is kinda badass anyway :mug:

I've done an oktoberfest (Kinda late this year, oh well) the last three years for the fall. My favorite overall was: 4lbs Pils malt 4lbs Munich 4lbs Vienna .5 Lb Melanoidin bittered with Hallertauer 2L starter of 2206 Bavarian Lager This year I want to use the sack of Vienna I have on hand...

that looks like a good one browski!

I seem to have good/bad head Karma (Opening myself open for this one). I know the matter of head retention involves many variables a main one being proteins in solution. If gelatin flocs out these proteins does it effect the head retention? How many people out there are getting consistent...

Hey all, Of those of you that use dry yeast, do you you oxygenate? I've been using more dry yeast as of late for it's ease of use, and have been using my diffusion stone but this might be in vain since the manufacturer puts lipids in dry yeast to allow for 3x growth. Was wondering if anybody...

Just wanted to say hello. I've been lurking the threads for ages and finally decided to register here and post on the forums. I'm an all-grain brewer and have been brewing for 5 years? I have a vienna lager bubbling away now with a hop I haven't used yet, german Mandarina bavaria. Just...