Recent content by RedL

Thanks everyone! I had never heard the term yeast rafts.

Awesome! My favorite holiday is saved! Thanks

I’ve got an oktoberfest that’s been in the fermenter 5 weeks. I was just getting ready to keg it today and noticed this strange film in part of the surface. You can see some globs of yeast and some bubbles, but what i am seeing is a faint white film. Does this look infected to anyone else. A...

Yeah, they keep the Breiss light roasted barley and this stuff. I contacted Crisp and they said they didn’t make anything that dark. I plugged 500 into Beersmith and am hoping for the best. Funny thing is, the Crisp Roasted Barley in Beersmith shows a higher number. Maybe they used to make...

I pulled it back to 10%. The only thing I couldn’t nail down is the actual color of the grain. It’s called Black Roasted Barley from Crisp. There seems to be a discrepancy on whether it’s 700 lovibond or 500. If it’s 700 it might be a little strong. Guess I’ll find out in a few weeks.

Brewed it today! Yeah, I backed off on the roasted barley and flaked barley and came up on the marris otter.

Thanks!

Exactly the info I needed, thanks! Thanks for the reading suggestions. I’m slowly building a library.

The water profiles for darker beers typically have some bicarbonate in them. I have read about needing the alkaline buffer to prevent the pH from dropping when you use roasted grains. I didn’t know if that meant I needed the alkalinity after hitting mash pH to keep it from dropping further.

A previous thread on late roasted grain additions in an Irish Stout has led me to some questions on water calculations and PH(Late Grain Additions). I am starting with the following: -8.38 gallons RO water (this is BIAB) -3 grams Gypsum -2.5 grams CaCL - .5 grams Epsom Salt -6.5lbs Marris...

That’s a good point.

Thank you everyone for the very helpful info!

I’m still tweaking the recipe and am going to pull back a bit on the roasted barley. I don’t want to overpower it. That’s what led me to my questions above about adding it late in the mash and how that effects efficiency.

I am preparing to attempt a BIAB Irish stout. I have worked out a simple recipe on Beersmith, (6lbs Marris Otter, 2lbs Flaked Barley, 1lb Roasted Barley). I was just going to mash everything together, but am seeing a lot of talk about adding the roasted grains towards the end of the mash to...

I’m positive it’s their actual tent beer, not the made for export version. It’s 6% and lighter colored. The export it 5.8% and darker like a Sam Adams Oktoberfest. I think Oktoberfest in Munich was canceled this year, maybe that’s why they’re exporting some.