Recent content by Schlenkerla

It's like hops an IPAs. At one point I could not add enough hops to dry hop. So for Rauchbier beer there's never too much smoke unless it's the wrong smoke. Like peat.... Burn circuit board smell and taste. Also too heavy on pellet smoke can make it harsh and tar-like. That is fixable with...

I read the optimum temperature for yeast to propagate at is 78F (25C) for lagers and 86F (30C) for ale. Combine it with larger starter size, higher temps, and lower sugar content made it biased for biomass growth over alcohol production. Basically you pitched more cells.

Yeah. Avoiding the Crabtree Effect and preventing it from switching over to anaerobic fermentation. Let it do the saturated fatty acid and sterol work thats needed for full blown anaerobic fermentation. (That negative ORP stuff I talked about in the past.)

Thanks! 🍻

Worth noting, a 10% vessel fill limit puts that at 500ml on a 5L flask. So, it seems like the respiration growth approach has a limiting factor with a practical vessel size. Per the Sui Generous Brewing suggestions or rationale of stepping up 1.040. - Anything under 500ml should be at 1.008...

One thing I have yet to see on this thread was anything about the starter vessel size verses the starter volume. Supposedly a limit of 10% utilization is necessary to ensure the aeration is occuring in the vessel. Assuming you want a bias for respiration over fermentation. Keep in mind they...

You can use Oxy Clean, Powdered Brewery Wash, or nuke with Sodium Hydroxide. OxyClean leaves a smell that needs a lot of rinsing.

I'm still around ... Just been busy with work and family life.

Pot calls kettle black.... how do you know that? Your grain selection isn't going to do a thing for flavor if there's a poor mashing process. What MrPowers outlined above is correct. It's not complicated. No fancy or special equipment is required. Just a little focus on some minor process...

It's a royal pain in the aß to stir.... MIL buys and always asks me to stir it for her. LoL

I don't know of anybody using rakes who do LOB, at least not at the hobby level. I used a mash paddle for a year before switching to pump and then a HERMS. The pump was mostly for recirculating at lauter time. HERMS kind of changed all that. A rake I guess is OK, if you do it quickly and...

Thanks for posting!!! :bigmug:

Revitaling this thread.... Hoppy Farter's Day all you Farter's. - Go ahead and have another beer and a Happy Father's day too.

The closest thing I made to this was without enzyme. It was a Grätzer. 3 lbs of pilsner and 3 lbs of wheat malt. Then hopped to 40 IBU with saaz. Pitching S-05. The grist was 100% oak smoked. Tasted like light beer and smoked ham. Actually was really good.

This beer, as an ale, should be in a brut style or a malt liquor maybe. Maybe a brut cream ale. Maybe it best as a hybrid style. I'm of the mindset of making what I like and something for family and friends. In 14 years of brewing, I have never thought to enter a judging competition. That's...