Nope. Not going to PKU. Not doing it. Cant make me. 100 pages since Friday night. Whole lotta nope there.
Hows all the friendly friends today?
Hows all the friendly friends today?
A friendly place for friends who drink
- Thread starter 1977Brewer
- Start date
Help Support Homebrew Talk:
mcspanner
Well-Known Member
It is one of these, the stuff I play with during the day. Massive overkill for what I want to use it for. That baby is the S7 1500. Budget may not run to that unless I acquire one for "testing"
View attachment ImageUploadedByHome Brew1459804002.852687.jpg
iijakii
Well-Known Member
Kegged your Pils last night, Ser. Going to gelatine it tonight. Not sure what I thought of the sample, as warm uncarbonated pils is not quite appealing.
smurfjuice
Well-Known Member
Ohhhh, the weather outside it bites it.
and i really don't like it.
when i get outta here.
drink a beer
drink a beer
drink a beer ... :beard: ...
and i really don't like it.
when i get outta here.
drink a beer
drink a beer
drink a beer ... :beard: ...
TheCADJockey
ALL YOUR BASE
Bah. Don't steal my tree fort bike lift plans. I posted that lift when sides were picked.
Can't give up these flower power IPAs when they were bottled only couple weeks ago.
Can't give up these flower power IPAs when they were bottled only couple weeks ago.
slym2none
"Lazy extract brewer."
Trying to stay friendly. Failing. Getting warnings from the mods. Need to keep my arse in here.
Heh - it is actually because I'm somewhat of an ******* (*GASP*).
I always wrote out colour, neighbour, etc., in school and had a teacher correct me, saying I was wrong. I looked it up in the dictionary and it showed that, while not common, it is proper usage.
Me as a douchey 15 year old went and corrected the teacher. Something I was proud of back then.
Now, it's just stuck in my brain. I have to concentrate to not spell it "ye olde English" way.
Didn't work for me. Of course I wasn't a douchey teenager trying to prove a point. I was a 4th grader spelling the way I learned to spell.
mcspanner
Well-Known Member
Heh - it is actually because I'm somewhat of an ******* (*GASP*).
I always wrote out colour, neighbour, etc., in school and had a teacher correct me, saying I was wrong. I looked it up in the dictionary and it showed that, while not common, it is proper usage.
Me as a douchey 15 year old went and corrected the teacher. Something I was proud of back then.
Now, it's just stuck in my brain. I have to concentrate to not spell it "ye olde English" way.
I thought you just did it to make me feel welcome
- Joined
- Jun 2, 2008
- Messages
- 64,955
- Reaction score
- 16,524
Gavin_C - I'm gonna make your Munich Dunkel......with rounded amounts of Munich (8*L since that's all I could get) and Pilsner. Oh, and without a step mash. No decoction either. And much higher AA% Hallertau. And, German Ale yeast since I don't lager.
So, when it sucks, I'm going to leave your recipe bad reviews.
So, when it sucks, I'm going to leave your recipe bad reviews.
Psylocide
Ippons for Days
- Joined
- Nov 25, 2014
- Messages
- 9,608
- Reaction score
- 6,029
Gavin_C - I'm gonna make your Munich Dunkel......with rounded amounts of Munich (8*L since that's all I could get) and Pilsner. Oh, and without a step mash. No decoction either. And much higher AA% Hallertau. And, German Ale yeast since I don't lager.
So, when it sucks, I'm going to leave your recipe bad reviews.
His recipes are lacking on detail anyway... I'd say he deserves all the bad reviews that are coming.
While on vacation you can legally drink as soon as you wake up without it being considered a problem. Obviously you didn't study vacation law.
Very true.
Did you do a lazy mash profile (I think I know the answer). Although given your eBIAb setup can't imagine why you wouldn't have stepped it.
You make any changes to the hop bill? (more hops better etc.)
Any unintentional imperializing happening?
Hope it turns out great for you. I'm brewing it again soon with German Pils malt this time. (Belgian last although I'm not sure if it makes a difference)
Rye pale ale gravity check. Dry hops in. Not sure what happened, but apparently messed up the mash a bit. 3 points higher than expected. Because of the higher than expected efficiency, though, still sitting at 7.4%!
View attachment ImageUploadedByHome Brew1459806535.281914.jpg
View attachment ImageUploadedByHome Brew1459806535.281914.jpg
Gavin_C - I'm gonna make your Munich Dunkel......with rounded amounts of Munich (8*L since that's all I could get) and Pilsner. Oh, and without a step mash. No decoction either. And much higher AA% Hallertau. And, German Ale yeast since I don't lager.
So, when it sucks, I'm going to leave your recipe bad reviews.
LOL AZ. I'm sure you have a much better Dunkel in your wheelhouse anyway given your latest bushel of winnings. (Congrats BTW). Nonetheless I look forward with some trepidation to reading the recipe ass-tearing review. Nice.
Lucky for you all the nice mannerly Canadian-ness is rubbing off on me. Otherwise I'd really be forced to gently give you a piece of my mind, quietly in the corner so no one else would hear and be resultingly perturbed.
Flip, flipping flip you........ nice glasses!
SupervisingChildren
Well-Known Member
Dinner in the oven, lounging on the couch for a bit. Staying up til 2am and getting less than 5 hours of sleep = me being dead tired right now.
iijakii
Well-Known Member
I did your weird 140/150 step. yeah ebiab and stirred. We already talked about this, I assume you were too refreshed to remember at the time. Yet you can rainman my piggybank. Hop bill was changed because you had a couple different hops in it and I had (i think) saaz or perle in bulk, cant remember which right now. Different yeast too. Oh, and I used German pils.
So you used a different mash profile, hop profile, yeast etc. I reckon you brewed iijakiiPils.
I remember vaguely talking about it. Probably refreshed yep. I thought you were speaking hypothetically and I made a remark about step mashing porridge if I had an eBIAb setup. (4 steps in the mash FTR, ridiculous nonsense profile)
Nonesene
iijakii
Well-Known Member
Loks like 140/150 with a mashout to me.
Still blaming you if it sux.
Still blaming you if it sux.
Mr. Gavin the science man, just so I don't have to go searching through everything (inlcuding beersmith and all your recipe profiles), does BS tell you what temp to get each decoction to and what amount of the mash to boil up for each temp change? After my trip, I really want to try a decoction on my next pils.
It does it badly. Decoctions are added back to the mash at boiling. How long they are boiled depends on what you want.
But BeerSmith will dramatically underestimate what you need. When I do a decoction I grab double what it told me to, add back slowly while stirring, and in the event I hit temp without adding it all back, then I add it back slowly as it cools back down. But that's seldom a problem.
No alts at all. Pale ales, stouts, English browns, Belgian pale ales, tripels, and maybe a few others that I'm forgetting. Finished judging and entry should have finished Sunday. The waiting for verification is real.
Nice thanks Gavin!
So the portion you grab out, you will always bring to a boil? Guess that makes more sense. I should probably just go read a book about it or something. But it's so much easier to ask questions on here. How do you handle water chemistry with a decoction? I know gavin usually does full-volume. I'm a BIAB batch sparger myself. So I normally try to aim for about 1.65 qts/lb, and then adjust to get my sparge within 4 liters of my water available from mash (advice from the batch sparge thread). Now I'm treating both my mash and my sparge water with my mineral additions. Unless I'm mashing pretty high, I don't really need to acidify my sparge water, but I do add a bit of acid malt into paler grists. Would I still be just mashing the same volume as usual about, and treating it the same, simply taking enough out and bringing it to a boil in order to raise the temp? How many steps are typical with decoction. Sorry for all the questions. Is there a thread that I can read up on this instead of invading this one with the dumb questions?
You should really change your avatar to Eeyore, just so everyone knows what to expect.
I'm not science or gelatin expert, but I usually add 1 tbspn to my 25-liter batches. That basically works out to half a packet, but I'm not sure how many grams are in each packet. I don't believe more gelatin is going to hurt it, so you might as well just go with about the same. Make sure you're following the procedures correctly, and that you cold crash it to about 40-45F or so first. I usually cold crash for one day, but setting it to about 4.5C/40.1F. Then I add the gelatin. I try to slowly pour evenly across the top, but I don't stir it in. Then I set the temp to .5C/32.9F. Then I let that sit for a couple of days, at which point, I drop it to -.5C/31.1F.
As far as the gelatin. I slowly pour it into a glass with about 250-300ml room temp water. Then I let that sit for 15-20 mins. After that I give it a good stir with my thermometer. Pop the glass in the microwave for 2:30 minutes, stopping at 15-second intervals in order to stir/check the temperature. By the end of the 2:30 mark, it's usually up to 77-80C/170-176F. Then I pour directly into the fermenter as mentioned already. Seems to work really well for me doing it this way.
iijakii
Well-Known Member
iijakii
Well-Known Member
Must've been a happy dream
[ame]https://www.youtube.com/watch?v=xvh1_S5WSHM[/ame]
[ame]https://www.youtube.com/watch?v=xvh1_S5WSHM[/ame]
BreezyBrew
IPA is my spirit animal
While I agree, and don't mind a hazy beer at all, this is just too much for me: https://www.homebrewtalk.com/showthread.php?p=7499106#post7499106 Some of these "new" beers seem to take it too far. Ugh, just no.
