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  1. Z

    bavarian hefeweizen and mash/sparge PH

    Sounds like you are on the right track. The germans throw us alot of curve balls WRT pH. My personal interpretation of the article (which is awesome btw) is that the larger pH drop in hefe is the context of being compared to lagers since it is a german article. While those steps will...
  2. Z

    bavarian hefeweizen and mash/sparge PH

    Be careful when reading about pH with hefes. There's a few curve balls. IE the ferulic acid rest should be carried out higher than mash pH... Same goes with decoction (carried out at higher pH than step). Personally, I prefer distilled water with a tad of CaCl and 3% acid malt aiming for...
  3. Z

    Danstar Munich Classic or Danstar Munich

    From memory it was nothing special, just mid 60's. Another good thing about WB06 is NO SULFUR. I would not hesitate to use it again. It would also rock in a wit!
  4. Z

    Danstar Munich Classic or Danstar Munich

    Wow. Some good info here! While WB06 is NOT the classic banana clove strain it still makes great hefe. I think it is similar to WY3638 and is more complex with fruit.
  5. Z

    S-04 pitching question...I know...I know....

    Yes, same here, pretty neutral into mid 60's. A little more yeast flavor than chico but nothing that really jumps out and is easy to identify.
  6. Z

    S-04 pitching question...I know...I know....

    Never heard SO4 could throw banana. We talking english ale(SO4) or hefe(WB06)? I've not ramped up when using SO4, can you guys describe what kinda of esters you get when you do?
  7. Z

    Anyone willing to share some PC3726 Blaugies

    Many thanks for the offer! Let me see how the Rustic beer turns out first but would happy to cover expenses if I need it.
  8. Z

    Anyone willing to share some PC3726 Blaugies

    Hahaha. Ordered this and will give it a go.
  9. Z

    Anyone willing to share some PC3726 Blaugies

    Wyeast told me they are not running it this year.
  10. Z

    Anyone willing to share some PC3726 Blaugies

    I can try and culture some old stuff but if anyone can spare some I'd really appreciate at it. Thanks in advance!
  11. Z

    Hop utilization for Whirlpool

    Maybe this will help, in my experience the IBU contribution of hot WP (>185F) is about 50% of boiling. IE 30m WP equals 15m boil/60m WP equals 30m boil. I am old school Promash and not really familiar with rates. Cooler WP definitely reduces the IBU contribution (maybe 25% of boil?) but I am...
  12. Z

    Force carbonation's effect on flavor

    Hahaha. Knew I would get busted. Thank you clarifying. I am only dangerous with THAT paper… Was just trying to point out PP play a role in staling and felt a cite was a good idea. Since I have your attention, mind if I ask you if adding 5g (1tsp) of ascorbic acid at kegging could...
  13. Z

    Force carbonation's effect on flavor

    Interesting stuff! My understanding of the basic staling reaction is that o2 interacts with polyphenols (PP) creating metals and stales beer...
  14. Z

    Mash pH and boil kettle pH for hoppy beers

    I only went really low once (5.0; all pH references @ room temp) but I made a series of progressions downward before that. It worked just like you'd suspect. However, I seem to recall clarity improved the lower I went. I can assure you however, you will definitely not ruin a beer... IE...
  15. Z

    Stupid bayou classic won't stay lit

    +1 clean it; but you could probably adjust mixture to fix the problem.
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