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ITT: Beer brahs - take a look at this German Bock (lager) I brewed for Christmas
12-20-2022, 09:59 AM
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#31
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Originally Posted By Robmnrd⏩
Seems like a really nice way to learn. I remember once being interested in brewing more commercially and I had the opportunity to brew one of my recipes at a local microbrewery for distribution but it was just too much work outside of my main duties and responsibilities at the time. I've since decided to just do it personally as a fun hobby.Oh absolutely. I did one of those create-your-own six packs and 5/6 are stouts or porters. The sixth is a Cold IPA because a little variety is a good thing.
Man I have a buddy at work who isseriouslyinto brewing - he's been trying to partner with a couple of the local breweries in the area but thus far hasn't been able to get his foot in the door. Definitely good resources easily available nowadays, you're right!
Man I have a buddy at work who isseriouslyinto brewing - he's been trying to partner with a couple of the local breweries in the area but thus far hasn't been able to get his foot in the door. Definitely good resources easily available nowadays, you're right!
Originally Posted By pengh⏩
Been wanting to try a decoction mash for a while, especially for my hefe, but never pulled the trigger. I can't seem to get a handle on it. I'm actually the opposite in that lagering is nice cuz I'm kinda lazy and time just flies by so fast that 1/3 of a year speeds by. Beer is really clean and crisp as a result, though.Good stuff. I did a dopplebock a few months back that came out great. Was around 9.5%. I did a step mash and a mini decoction. the head retention kinda sucked but it was tasty.
Good job letting it lager 90 days. that's one of the hardest parts - Waiting
Good job letting it lager 90 days. that's one of the hardest parts - Waiting
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12-20-2022, 10:03 AM
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#32
12-20-2022, 10:07 AM
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#33
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Originally Posted By leoaa777⏩
I imagine you must have a pretty discerning palate!Wood sip and try to describe tasting notes./10 hnngggg
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12-20-2022, 10:14 AM
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#34
homebrew tastes like schitt and its cope to think it doesnt, but its the only way to outjew the tax jew since all the ingrediants are tax free.
extract brewer who adds 1lb corn sugar to each batch checking in
my advice is to get a kegerator. bottling 50+ beers is gay
extract brewer who adds 1lb corn sugar to each batch checking in
my advice is to get a kegerator. bottling 50+ beers is gay
12-20-2022, 10:22 AM
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#35
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Originally Posted By Dogkrack⏩
Please don't sully my thread with your unhealthy obsession.homebrew tastes like schitt and its cope to think it doesnt, but its the only way to outjew the tax jew since all the ingrediants are tax free.
extract brewer who adds 1lb corn sugar to each batch checking in
my advice is to get a kegerator. bottling 50+ beers is gay
extract brewer who adds 1lb corn sugar to each batch checking in
my advice is to get a kegerator. bottling 50+ beers is gay
*Look at reflection in car window and flex every time crew*
*Use half the roll to wipe after a poo crew*
*Fart in the gym and blame rotten smell on faulty ventilation crew*
*Fart at home and blame it on the dog crew*
*Watch neutron-star density poop mock me as water flushes around it and it stays put crew*
*Drive 2 minutes in the summer and back of shirt gets completely wet crew*
*Coffee black as midnight on a moonless night crew*
*Fat shame my cat on a daily basis crew*
12-20-2022, 10:24 AM
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#36
12-20-2022, 10:27 AM
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#37
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looks good opie.
going to brew a fake Schwarzbier (black forest clone) using Lutra this week.
it'll be ready in a few weeks. not a true lager but every non-lager beer i brewed with it people thought were lagers.
I do not have a fridge to tie up with lagering right now.
soon...
going to brew a fake Schwarzbier (black forest clone) using Lutra this week.
it'll be ready in a few weeks. not a true lager but every non-lager beer i brewed with it people thought were lagers.
I do not have a fridge to tie up with lagering right now.
soon...
12-20-2022, 10:35 AM
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#38
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Originally Posted By NitrogenWidget⏩
Never brewed a schwarzbier myself but have always been interested in doing so. If you're somehow able to manage getting a regular second hand fridge, you can set it to around 0-1C and lager that way. I use this method with a regular fridge in my garage and it works wonders. The challenge with lagers is primary fermentation at around 50F. I use a wine fridge for that. A regular fridge can't do 50F, it chills too cold. A wine fridge can sit at 50F an primary ferment your lager beautifully.looks good opie.
going to brew a fake Schwarzbier (black forest clone) using Lutra this week.
it'll be ready in a few weeks. not a true lager but every non-lager beer i brewed with it people thought were lagers.
I do not have a fridge to tie up with lagering right now.
soon...
going to brew a fake Schwarzbier (black forest clone) using Lutra this week.
it'll be ready in a few weeks. not a true lager but every non-lager beer i brewed with it people thought were lagers.
I do not have a fridge to tie up with lagering right now.
soon...
*Look at reflection in car window and flex every time crew*
*Use half the roll to wipe after a poo crew*
*Fart in the gym and blame rotten smell on faulty ventilation crew*
*Fart at home and blame it on the dog crew*
*Watch neutron-star density poop mock me as water flushes around it and it stays put crew*
*Drive 2 minutes in the summer and back of shirt gets completely wet crew*
*Coffee black as midnight on a moonless night crew*
*Fat shame my cat on a daily basis crew*
12-20-2022, 10:44 AM
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#39
Originally Posted By lightsarefallin⏩
One regret I have is that one time visiting my Frankfurt headquarters, one of my coworkers invited me to his house on Saturday morning. He and his family were going to brew a batch of his family’s beer which the recipe had been in the family for over 150 years. I believe they made it in March and stored it until later in the year. I was so jetlagged from the long flight and working all day, by the time Saturday came I slept in until noon.Never brewed a schwarzbier myself but have always been interested in doing so. If you're somehow able to manage getting a regular second hand fridge, you can set it to around 0-1C and lager that way. I use this method with a regular fridge in my garage and it works wonders. The challenge with lagers is primary fermentation at around 50F. I use a wine fridge for that. A regular fridge can't do 50F, it chills too cold. A wine fridge can sit at 50F an primary ferment your lager beautifully.
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12-20-2022, 11:06 AM
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Originally Posted By lightsarefallin⏩
Schwarzbiers are great - thinking I should do either one of those or a baltic porter, but with a dark bock and the patersbier on tap (also dark), maybe time for another pilsener - or one of my best recipes, a maibock - comes in at 7%, but you wouldn't know it.Never brewed a schwarzbier myself but have always been interested in doing so. If you're somehow able to manage getting a regular second hand fridge, you can set it to around 0-1C and lager that way. I use this method with a regular fridge in my garage and it works wonders. The challenge with lagers is primary fermentation at around 50F. I use a wine fridge for that. A regular fridge can't do 50F, it chills too cold. A wine fridge can sit at 50F an primary ferment your lager beautifully.
For lagering and serving, I bought a coffin/chest freezer, built a wooden collar around the top, then mounted the original freezer lid on that. Drilled holes for taps in the collar. The freezer is plugged into a temp controller, which I hold at 40° for serving and lagering typically, but up it as needed for primary fermentation, including most ales I do. So, dual purpose for kegged beer and for fermentation/lagering. Problem was, I made that jump the same time as going to all grain (no-sparge), so never figured out which had the bigger improvement from extract/spec. grains and room-temp fermentation.
12-20-2022, 11:09 AM
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#41
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Originally Posted By desslok⏩
That's really cool. I hope to one day pass on recipes to my descendants. BRB hide a mysterious recipe in the walls. I'd be extremely interested in doing a full year cold storage for a bigger lager, maybe a doppelbock. I'd have to get a separate carboy so I don't hold it hostage for that long. I actually have 4 meads that have been in secondary for almost 3 full years. They're so clear you can read through. What's preventing me from bottling is sheer laziness and the fact that I very rarely drink. One day I'll make a thread about those.One regret I have is that one time visiting my Frankfurt headquarters, one of my coworkers invited me to his house on Saturday morning. He and his family were going to brew a batch of his family’s beer which therecipe had been in the family for over 150 years. I believe they made it in March and stored it until later in the year. I was so jetlagged from the long flight and working all day, by the time Saturday came I slept in until noon.
Originally Posted By mikeasu⏩
I really admire how handy some homebrewers are. My dad has been making wine his whole life and he constructed an insulated fermentation chamber and hooked up electricity and a thermostat attached to a lightbulb that kicks in to keep it a certain temp. I lack skills like that so my setup is just super ghetto and straightforward. It's basically like watching a caveman making a potion.Schwarzbiers are great - thinking I should do either one of those or a baltic porter, but with a dark bock and the patersbier on tap (also dark), maybe time for another pilsener - or one of my best recipes, a maibock - comes in at 7%, but you wouldn't know it.
For lagering and serving, I bought a coffin/chest freezer, built a wooden collar around the top, then mounted the original freezer lid on that. Drilled holes for taps in the collar. The freezer is plugged into a temp controller, which I hold at 40° for serving and lagering typically, but up it as needed for primary fermentation, including most ales I do. So, dual purpose for kegged beer and for fermentation/lagering. Problem was, I made that jump the same time as going to all grain (no-sparge), so never figured out which had the bigger improvement from extract/spec. grains and room-temp fermentation.
For lagering and serving, I bought a coffin/chest freezer, built a wooden collar around the top, then mounted the original freezer lid on that. Drilled holes for taps in the collar. The freezer is plugged into a temp controller, which I hold at 40° for serving and lagering typically, but up it as needed for primary fermentation, including most ales I do. So, dual purpose for kegged beer and for fermentation/lagering. Problem was, I made that jump the same time as going to all grain (no-sparge), so never figured out which had the bigger improvement from extract/spec. grains and room-temp fermentation.
*Look at reflection in car window and flex every time crew*
*Use half the roll to wipe after a poo crew*
*Fart in the gym and blame rotten smell on faulty ventilation crew*
*Fart at home and blame it on the dog crew*
*Watch neutron-star density poop mock me as water flushes around it and it stays put crew*
*Drive 2 minutes in the summer and back of shirt gets completely wet crew*
*Coffee black as midnight on a moonless night crew*
*Fat shame my cat on a daily basis crew*
12-20-2022, 11:45 AM
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#42
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Originally Posted By lightsarefallin⏩
True - people have been doing this for 3000 years - ain't rocket science. The science comes IMO, to hitting a specific target (color, ABV, IBU, whatever) repeatability (how close can you repeat that recipe) and scale. Old brewing buddy (helped me build some of my still-being-used equipment) was really into it - probably 12+ batches prepped in bottles for Christmas handouts to his beer buddies - we'd all get a customized 6-pack, depending on our beer preferences. Pump, recirculating throughout his mash, etc. Once I have a recipe I like, I'm within maybe +/-.2% ABV each tiem I brew it - cooler, copper manifold, wort chiller, and temp control for my fermentation. That's as far as I'm going, and sufficient for my purposes (and if I may say, some excellent beer!).I really admire how handy some homebrewers are. My dad has been making wine his whole life and he constructed an insulated fermentation chamber and hooked up electricity and a thermostat attached to a lightbulb that kicks in to keep it a certain temp. I lack skills like that so my setup is just super ghetto and straightforward. It's basically like watching a caveman making a potion.
12-20-2022, 11:51 AM
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#43
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Hnnnnnng. Wood drink/10. I'm a big fan of darker/maltier brews. Not much for anything that would be called bright or hoppy.
A buddy of mine brewed 2 batches for my wedding, my wife picked a Belgian style wheat ale and I a Marzen (October wedding). He even made up labels for them with our names, the date, etc. That was our most memorable wedding gift by far.
A buddy of mine brewed 2 batches for my wedding, my wife picked a Belgian style wheat ale and I a Marzen (October wedding). He even made up labels for them with our names, the date, etc. That was our most memorable wedding gift by far.
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12-20-2022, 11:54 AM
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#44
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Originally Posted By mikeasu⏩
Even though my setup is quite rudimentary, I think a critical consideration is that I know my setup extremely well. Like you said, the numbers have to add up. Sometimes I'm shocked at how close I arrive to my anticipated OG. We're talking something like .01-.02 away at the furthest. I spent a considerable amount of time honing that skill so it has really come down to a science. My current goal for the summer is to brew a nice, crisp German pilsner. Maybe a lightly dry-hopped one to bring it close to Pivo Pils from Firestone Walker which is a fantastic beer.True - people have been doing this for 3000 years - ain't rocket science. The science comes IMO, to hitting a specific target (color, ABV, IBU, whatever) repeatability (how close can you repeat that recipe) and scale. Old brewing buddy (helped me build some of my still-being-used equipment) was really into it - probably 12+ batches prepped in bottles for Christmas handouts to his beer buddies - we'd all get a customized 6-pack, depending on our beer preferences. Pump, recirculating throughout his mash, etc. Once I have a recipe I like, I'm within maybe +/-.2% ABV each tiem I brew it - cooler, copper manifold, wort chiller, and temp control for my fermentation. That's as far as I'm going, and sufficient for my purposes (and if I may say, some excellent beer!).
Originally Posted By 78novacaine⏩
Naming and labelling is a huge part of the fun and always something I've done. My buddy draws the labels and I name them something really cheesy. For example, I once brewed an American IPA using both American hops and Australian hops and called it "Polar Hopposites." Years ago I brewed an American stout that I named "Transvestout" and it had a photo of my buddy wearing fake joke boobs on the label. I distributed them at a party without him knowing.Hnnnnnng. Wood drink/10. I'm a big fan of darker/maltier brews. Not much for anything that would be called bright or hoppy.
A buddy of mine brewed 2 batches for my wedding, my wife picked a Belgian style wheat ale and I a Marzen (October wedding). He even made up labels for them with our names, the date, etc. That was our most memorable wedding gift by far.
A buddy of mine brewed 2 batches for my wedding, my wife picked a Belgian style wheat ale and I a Marzen (October wedding). He even made up labels for them with our names, the date, etc. That was our most memorable wedding gift by far.
*Look at reflection in car window and flex every time crew*
*Use half the roll to wipe after a poo crew*
*Fart in the gym and blame rotten smell on faulty ventilation crew*
*Fart at home and blame it on the dog crew*
*Watch neutron-star density poop mock me as water flushes around it and it stays put crew*
*Drive 2 minutes in the summer and back of shirt gets completely wet crew*
*Coffee black as midnight on a moonless night crew*
*Fat shame my cat on a daily basis crew*
12-20-2022, 12:13 PM
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#45
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Originally Posted By lightsarefallin⏩
I had an old fridge in the basement with temp control i used for my fermenting.Never brewed a schwarzbier myself but have always been interested in doing so. If you're somehow able to manage getting a regular second hand fridge, you can set it to around 0-1C and lager that way. I use this method with a regular fridge in my garage and it works wonders. The challenge with lagers is primary fermentation at around 50F. I use a wine fridge for that. A regular fridge can't do 50F, it chills too cold. A wine fridge can sit at 50F an primary ferment your lager beautifully.
in the summer i had temp controller hooked up to fridge with 5 min. delay to save the compressor.
in the winter i had temp controller hooked up to a 100W light bulb in the fridge.
it finally died.
it was made in the early 90's.
so i switched to warm fermenting yeasts this summer.
i plan to get another one and a mini fridge for lagering but i want to re-do my home brewery and they will just be in the way.
now that it's winter i can ferment in the basement.
i just adjust temps by raising the height of the bucket. lol.
12-20-2022, 01:13 PM
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#46
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Originally Posted By NitrogenWidget⏩
I've been finding brewing lagers to be really fun and interesting. Technically, they're quite challenging to nail. It's pretty ironic too because they're quite 'basic' in overall profile. Someone might try your American IPA that's hopped to death and believe that one would be a lot more work to brew than a simple Vienna lager but it's the other way around. Even though there is some finesse involved in brewing a really nice, balanced IPA, anyone can throw together a hop bomb.I had an old fridge in the basement with temp control i used for my fermenting.
in the summer i had temp controller hooked up to fridge with 5 min. delay to save the compressor.
in the winter i had temp controller hooked up to a 100W light bulb in the fridge.
it finally died.
it was made in the early 90's.
so i switched to warm fermenting yeasts this summer.
i plan to get another one and a mini fridge for lagering but i want to re-do my home brewery and they will just be in the way.
now that it's winter i can ferment in the basement.
i just adjust temps by raising the height of the bucket. lol.
in the summer i had temp controller hooked up to fridge with 5 min. delay to save the compressor.
in the winter i had temp controller hooked up to a 100W light bulb in the fridge.
it finally died.
it was made in the early 90's.
so i switched to warm fermenting yeasts this summer.
i plan to get another one and a mini fridge for lagering but i want to re-do my home brewery and they will just be in the way.
now that it's winter i can ferment in the basement.
i just adjust temps by raising the height of the bucket. lol.
*Look at reflection in car window and flex every time crew*
*Use half the roll to wipe after a poo crew*
*Fart in the gym and blame rotten smell on faulty ventilation crew*
*Fart at home and blame it on the dog crew*
*Watch neutron-star density poop mock me as water flushes around it and it stays put crew*
*Drive 2 minutes in the summer and back of shirt gets completely wet crew*
*Coffee black as midnight on a moonless night crew*
*Fat shame my cat on a daily basis crew*
12-20-2022, 01:21 PM
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#47
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Originally Posted By lightsarefallin⏩
Can't go wrong with a pilsner - good test of your process and ingredients - no place to hide flaws. I always see my method as part science, part art. Science - got a spreadsheet I built with formulas from Palmer's book to figure out my infusion quantities, grain amounts, etc. But then, there's the part where things aren't quite right and modifying on the fly - "Meh, infusion temp's a bit low - I'll draw out about a gallon, bring it to a boil, add it back in, see where that brings it". I agree though - there's something to be said about finding a setup that works good enough, then just stick with that for a while and learn it well, instead of continuing to modify.Even though my setup is quite rudimentary, I think a critical consideration is that I know my setup extremely well. Like you said, the numbers have to add up. Sometimes I'm shocked at how close I arrive to my anticipated OG. We're talking something like .01-.02 away at the furthest. I spent a considerable amount of time honing that skill so it has really come down to a science. My current goal for the summer is to brew a nice, crisp German pilsner. Maybe a lightly dry-hopped one to bring it close to Pivo Pils from Firestone Walker which is a fantastic beer.
12-20-2022, 01:27 PM
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#48
Originally Posted By lightsarefallin⏩
Full year? Wow. If I remember correctly some of the old german beers they would brew in March, store underground until October. I asked because they were serving a Märzen beer in October. I asked aren’t we supposed to drink that in March? As Märzen means march. The german brewer guy told me, no in the olden days before refrigeration they brewed it in March, then stored it in underground cellars until they celebrated Oktoberfest. So parts of the tradition still stands. I can’t remember where that was, as I visited most of the old breweries in bavaria. Some of those breweries are several hundred years old, kind of mind blowing as am American.That's really cool. I hope to one day pass on recipes to my descendants. BRB hide a mysterious recipe in the walls. I'd be extremely interested in doing a full year cold storage for a bigger lager, maybe a doppelbock. I'd have to get a separate carboy so I don't hold it hostage for that long. I actually have 4 meads that have been in secondary for almost 3 full years. They're so clear you can read through. What's preventing me from bottling is sheer laziness and the fact that I very rarely drink. One day I'll make a thread about those.
.
.
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12-20-2022, 01:45 PM
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#49
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Originally Posted By mikeasu⏩
This is what is simultaneously exciting and terrifying. I think it would be the ultimate test of my accumulated knowledge and experience over the years.Can't go wrong with a pilsner -good test of your process and ingredients - no place to hide flaws. I always see my method as part science, part art. Science - got a spreadsheet I built with formulas from Palmer's book to figure out my infusion quantities, grain amounts, etc. But then, there's the part where things aren't quite right and modifying on the fly - "Meh, infusion temp's a bit low - I'll draw out about a gallon, bring it to a boil, add it back in, see where that brings it". I agree though - there's something to be said about finding a setup that works good enough, then just stick with that for a while and learn it well, instead of continuing to modify.
Originally Posted By desslok⏩
I always found it so interesting that beer has been around in some kind of form for literally thousands of years. Human relationship to alcohol and all that. My all time favorite hefe is supposedly 1000 years old, or so their bottle claims. Weihenstephaner. Excellent summer beer.Full year? Wow. If I remember correctly some of the old german beers they would brew in March, store underground until October. I asked because they were serving a Märzen beer in October. I asked aren’t we supposed to drink that in March? As Märzen means march. The german brewer guy told me, no in the olden days before refrigeration they brewed it in March, then stored it in underground cellars until they celebrated Oktoberfest. So parts of the tradition still stands. I can’t remember where that was, as I visited most of the old breweries in bavaria. Some of those breweries are several hundred years old, kind of mind blowing as am American.
*Look at reflection in car window and flex every time crew*
*Use half the roll to wipe after a poo crew*
*Fart in the gym and blame rotten smell on faulty ventilation crew*
*Fart at home and blame it on the dog crew*
*Watch neutron-star density poop mock me as water flushes around it and it stays put crew*
*Drive 2 minutes in the summer and back of shirt gets completely wet crew*
*Coffee black as midnight on a moonless night crew*
*Fat shame my cat on a daily basis crew*
12-20-2022, 04:08 PM
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#50
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Originally Posted By lightsarefallin⏩
i've done Oktoberfest's.I've been finding brewing lagers to be really fun and interesting. Technically, they're quite challenging to nail. It's pretty ironic too because they're quite 'basic' in overall profile. Someone might try your American IPA that's hopped to death and believe that one would be a lot more work to brew than a simple Vienna lager but it's the other way around. Even though there is some finesse involved in brewing a really nice, balanced IPA, anyone can throw together a hop bomb.
where i brew in early summer and just leave them to sit in a keg in the corner of my basement until..october.
i use a German ale yeast and ferment in the high 50's then transfer to keg and let it naturally carbonate.
not exactly a lager/marzen but it was tasty and very close.
i grow hops so i have more than i can use normally so when one of my batches comes out bad i just pour hops into it to hide it.
just like the pros!
12-20-2022, 04:17 PM
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#51
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Originally Posted By mikeasu⏩
i do a lot a blonde ales in the summer.Can't go wrong with a pilsner - good test of your process and ingredients - no place to hide flaws. I always see my method as part science, part art. Science - got a spreadsheet I built with formulas from Palmer's book to figure out my infusion quantities, grain amounts, etc. But then, there's the part where things aren't quite right and modifying on the fly - "Meh, infusion temp's a bit low - I'll draw out about a gallon, bring it to a boil, add it back in, see where that brings it". I agree though - there's something to be said about finding a setup that works good enough, then just stick with that for a while and learn it well, instead of continuing to modify.
4-5% abv.
if i don't mash high enough i've had them ferment down to almost nothing and at that point all you can taste is caramel malt because it's the only flavor to not ferment out.
then i have to dry hop 1 oz at a time to balance it back.
those lite beers are hard than the other stuff for sure.
i try to brew my blondes on warm days because i'm a propane BIABer and my mash tun is just my brew pot with an old sleeping bag wrapped around it.
maybe one day i'll switch to electric.
but right now propane is cheap and works good for me.
12-20-2022, 05:02 PM
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#52
Originally Posted By Dogkrack⏩
It only taste like sht if you are a sht brewer. Brewing beer is easy. Brewing great beer, not so much. I can't comment on extract. I've never brewed or tasted one.homebrew tastes like schitt and its cope to think it doesnt, but its the only way to outjew the tax jew since all the ingrediants are tax free.
extract brewer who adds 1lb corn sugar to each batch checking in
my advice is to get a kegerator. bottling 50+ beers is gay
extract brewer who adds 1lb corn sugar to each batch checking in
my advice is to get a kegerator. bottling 50+ beers is gay
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12-20-2022, 05:25 PM
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#53
Originally Posted By lightsarefallin⏩
Yeah, in ancient Egypt their beer was solid, more like fermented oatmeal. But hey if it gets you drunk thats what mattered.I always found it so interesting that beer has been around in some kind of form for literally thousands of years. Human relationship to alcohol and all that. My all time favorite hefe is supposedly 1000 years old, or so their bottle claims. Weihenstephaner. Excellent summer beer.
Yeah Weihenstephaner is good, and the brewery is very old, a couple from over 1000 years ago. But Franziskaner and Augustiner are from the 1300s. I actually really enjoy eating at the Augustiner in Munich, feels not as commercial as HB. They do tours at Weihenstephaner, but I was never close enough to that area with enough time to make the trek. I did go to a village in Germany though that the outer wall was from 900. Was pretty cool, you could walk around it and see where all the archers stood guard etc.
Its just crazy that as these guys were building all these castles and breweries, America was just land with some scattered teepees and no real buildings.
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12-20-2022, 05:57 PM
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#54
- Brosef
- Лифт Ласт Лалз
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- Brosef
- Лифт Ласт Лалз
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Originally Posted By pengh⏩
Exactly. Went through the same process with my friends and found out that extract brewing is just hard to perfect. Always had the homebrew taste.It only taste like sht if you are a sht brewer. Brewing beer is easy. Brewing great beer, not so much. I can't comment on extract. I've never brewed or tasted one.
Went full grain, perfected the recipe and temperature, and the yeast, and tastes amazing.
Try a Beermkr if you want a temperature controlled system that can brew whatever you want in your kitchen:www.Beermkr.com
12-20-2022, 06:06 PM
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#55
- NitrogenWidget
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Originally Posted By pengh⏩
lot of people brew bad beer.It only taste like sht if you are a sht brewer. Brewing beer is easy. Brewing great beer, not so much. I can't comment on extract. I've never brewed or tasted one.
my beer is good.
it wasn't always good.
took about a yr before my friends would drink.
took another yr before they were emptying my kegs in an evening.
12-21-2022, 05:59 AM
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#56
- mikeasu
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- mikeasu
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Originally Posted By lightsarefallin⏩
You know what you're about on this topic - Weihenstephaner Dunkelweizen has to be one of my top 3 favorite beers - their Titus is great too.I always found it so interesting that beer has been around in some kind of form for literally thousands of years. Human relationship to alcohol and all that. My all time favorite hefe is supposedly 1000 years old, or so their bottle claims. Weihenstephaner. Excellent summer beer.
Originally Posted By Brosef⏩
Yep - that was my experience - most of my extract + steeped grain beers were decent, but all but two had a certain taste I associate with extract brewing. Switching to temp control (especially formerly living and brewing in Tucson AZ) and all-grain was huge. Living in MD though, sometimes the basement temp is perfect for fermenting whatever beer I'm working on at the time, so don't need to throw it in the freezer/fermenting chamber in those cases.Exactly. Went through the same process with my friends and found out that extract brewing is just hard to perfect. Always had the homebrew taste.
Went full grain, perfected the recipe and temperature, and the yeast, and tastes amazing.
Went full grain, perfected the recipe and temperature, and the yeast, and tastes amazing.
12-21-2022, 07:02 AM
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#57
- lightsarefallin
- Nukem
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- lightsarefallin
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Originally Posted By NitrogenWidget⏩
That's exactly my own method too - propane BIAB. I've come to really like BIAB. Guys at the homebrew shop just scoffed at it when I told them as they're classic 3-tier all grain dudes. They told me that I wouldn't be able to get good efficiency. However, I average 85-90% efficiency which is nuts. I really get the most out of my grains as I can. It's funny because I also grow hops. I have a freezer filled with Chinook I don't know what to do with.i do a lot a blonde ales in the summer.
4-5% abv.
if i don't mash high enough i've had them ferment down to almost nothing and at that point all you can taste is caramel malt because it's the only flavor to not ferment out.
then i have to dry hop 1 oz at a time to balance it back.
those lite beers are hard than the other stuff for sure.
i try to brew my blondes on warm days because i'm a propane BIABer and my mash tun is just my brew pot with an old sleeping bag wrapped around it.
maybe one day i'll switch to electric.
but right now propane is cheap and works good for me.
4-5% abv.
if i don't mash high enough i've had them ferment down to almost nothing and at that point all you can taste is caramel malt because it's the only flavor to not ferment out.
then i have to dry hop 1 oz at a time to balance it back.
those lite beers are hard than the other stuff for sure.
i try to brew my blondes on warm days because i'm a propane BIABer and my mash tun is just my brew pot with an old sleeping bag wrapped around it.
maybe one day i'll switch to electric.
but right now propane is cheap and works good for me.
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12-21-2022, 07:12 AM
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#58
12-21-2022, 07:32 AM
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#59
- mikeasu
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- mikeasu
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Originally Posted By lightsarefallin⏩
I'm not BIAB exactly - I have a cooler with a copper pipe manifold that goes in the bottom, spigot added - but I brew no-sparge, so basically the same efficency wise. I'm not 85-90%, more like 65-70%, but you're talking what - an extra 3-5$ of grain? Supposedly, you also get a richer wort, less tannins our way. Less fuss too.That's exactly my own method too - propane BIAB. I've come to really like BIAB. Guys at the homebrew shop just scoffed at it when I told them as they're classic 3-tier all grain dudes. They told me that I wouldn't be able to get good efficiency. However, I average 85-90% efficiency which is nuts. I really get the most out of my grains as I can. It's funny because I also grow hops. I have a freezer filled with Chinook I don't know what to do with.
With all those hops - you tried a SMASH brew?
12-21-2022, 08:28 AM
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#60
- lightsarefallin
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- lightsarefallin
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Originally Posted By mikeasu⏩
Yeah, it's really not considerable in terms of difference. Couple bucks of malt especially for a small batch. I can't comment as to the richer wort, but I think the tannin extraction by squeezing the ever loving schit out of the bag has largely been disproven. I think that's how I'm actually able to extract so much efficiency - squeezing the bag until it doesn't leak anymore (lol). Never had an adverse outcome so far.I'm not BIAB exactly - I have a cooler with a copper pipe manifold that goes in the bottom, spigot added - but I brew no-sparge, so basically the same efficency wise. I'm not 85-90%, more like 65-70%, but you're talking what - an extra 3-5$ of grain? Supposedly, you also get a richer wort, less tannins our way. Less fuss too.
With all those hops - you tried a SMASH brew?
With all those hops - you tried a SMASH brew?
*Look at reflection in car window and flex every time crew*
*Use half the roll to wipe after a poo crew*
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*Fart at home and blame it on the dog crew*
*Watch neutron-star density poop mock me as water flushes around it and it stays put crew*
*Drive 2 minutes in the summer and back of shirt gets completely wet crew*
*Coffee black as midnight on a moonless night crew*
*Fat shame my cat on a daily basis crew*
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