Recent content by catsnbeer

I brewed a LoDo Dunkel several weeks ago that seems to have stalled out at 1.021 FG. I did a FFT and that showed that my wort would ferment down to 1.011. The gravity has not budged from 1.021 despite raising the temp to 58F for several days and gently (still tastes great). I think a large...

How did the beer from the OP turn out?? I just want an op-ed not a PhD thesis about how it tasted!

....and I just sampled it (mash). Amazing!:ban::ban::tank::rockin: I have tasted hints of this before doing pre-boil only with underlet. But this is far superior, more depth. Not that sugary type taste. Now to see if I can preserve this!

My first lodo batch is underway right now. I went with a Marzen of 80% Munich, 15% Pils and 5% Caramunich II. The mash is 62/72/76 with 30/30/10 for time. I Haven't sampled it quite yet. It is less aromatic than nominal DO brewing, but I am not sure if it is less aromatic than when I have just...

Thats a great idea to call the bar, I just might. I have had luck as you mention with biscuit and pale chocolate pursuing this flavor in ales, but there has to be a way to get there with the german malts in lagers! I'm starting to wonder if that the toasty/crusty flavor might just be a blend...

Some one told me that Wyeast 2352 (Munich II) is the Augustiner isolate. Also, that the L17 Harvest yeast from Imperial Yeast is the same. Maybe I have been mislead, but I have used the yeast before with good (albiet homebrew nominal Do) results.

Thanks for the reply. I'll be making a Festbier using augustiner yeast. I'm going to shoot for the 40-50 mg/l SMB. I've perused through the festbier recipes on the GB forum, but one thing that has me seeking out the "it" is an imported festbier I had at a German bar last fall (it was very...

I will be using SMB this weekend for the first time, but have already implemented most of the other rec's with good results (the advice on ******************** regarding trub exclusion was very enlightening for me). I have a 10 gal ss mash tun direct fire with recirc ... I will be doing a no...

I used to keep stocks of yeast in a freezer. But now I have moved to just keeping 4 or 5 liquid cultures in the fridge because I am lazy AF (100-200 mL each in small mason jars that are boiled). When I make a starter I just dump the liquid culture in the starter, let it rip for a day or two...

I am about to transfer an Ale to the spund keg, its about 8 pts above FG right now (so actively fermenting). Is it critical to completely purge the spund keg with CO2 by filling with sanitizer and dispensing? Won't the active yeast just absorb any O2 that's around during the transfer? Is it...

Seems totally reasonable to me, I am sure the lodo folks will tell you that everything else you did was a waste but I will be very curious to hear how your beer turns out. Even if you didn't do everything just the way that was laid out in the document doesn't mean that your results aren't...

This is a slightly different take but there is likely something to be said for naturally occurring antioxidants/polyphenols present in malt and hops and tailoring recipes to maximize the reucing power of the wort or finished beer. There is quite a bit recent academic brewing study about this...

@Bilsch I am interested in trying this method out - can you describe your current process? I have read the document, just am curious to hear how others are implementing.

Isn't this debate exactly how the scientific process works ... as pseudo-y as energetic banter via a homebrew forum might be? -Techbrau and his crew brewed up some beer using a method based on a concept/theory/idea/something they read etc, documented their process, and said hey we think this...

Thanks for the reply! I ended up pitching this yeast, mostly because I have never used Imperial Yeast and was intrigued by their can design (sounded like a gunshot when I opened it). My Dunkel is in primary at 52 F right now and my fermentation chamber smells hydrogen sulfide :ban: 57%...