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   1. Alternatives to tossing bad beer

      by GrainWaterYeast, 15 years ago in General Chit-Chat, Nonsense & Rambles

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      I made a 100% rye dunkelrogen. I didn't do a protein rest. I didn't do a mash out. The result: thick, syrupy beer. Tastes as good as it sounds. But I don't toss beers. I spend too much time, energy and money on my brews to just chuck them out.
      
      At the moment I'm thinking of using these rye beers to bake bread, cook chili con carne, make some beer-battered fish and chips and other assorted recipes.
      
      But what about you guys? When you just can't stand drinking a beer, what do you do with it (apart...

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      Another trick is to peel the skin back and rub some of your spice under it.
      
      :shock: :shock: :shock: :shock: :shock: :shock: :argh:
      
      OOOhhh Matron !!!!
      
      I think we should lock this thread before BobBrews has a heart attack..
      19 Replies
      17284 Views
      Yeasty
      15 years ago
   2. Munich Malt + Honey (Melanoidin) Malt + Lager Yeast

      by GrainWaterYeast, 15 years ago in BIAB Recipes

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      I love Munich Malt. I love Melanoidin Malt. Are these two great tastes that can go great together or am I courting disaster with this recipe? I have a freezer to allow me strict temp control, so that is not a concern. I don't want anything that tastes cloyingly sweet, but neither am I a bitter beer fan. What say ye, ancient brew dudes?
      
      P.S. The choice of hops is simply based on the fact that I've had great success with EKG. If you can think of hops that go better with the malt and yeast I'm...

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      Just to update anyone who might be interested. Brew day for this recipe was today, and everything went beautifully. There were a couple (major) changes in the recipe, though. The first was a switch from Munich malt to Maris Otter malt. The second difference was the hops: I used 30g of EKG (5.0% AA) at the 60 min. and another 30g of EKG (5.0% AA) at the 10 min. mark.
      
      I'm not going to cold condition this beer once primary fermentation is over (roughly three weeks), and I'm going to keep the...
      15 Replies
      15752 Views
      GrainWaterYeast
      15 years ago
   3. Taming those wild, wild yeasties

      by GrainWaterYeast, 15 years ago in Yeasts

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      This seems to be a perrenial favorite on various home brewing forums (with one of the most extensive discussions being ), so I thought I'd open this particular can of worms amongst BIABers as well.
      
      I've got a kit of Coopers lager and Brew Enhancer #2 from before I switched to the dark side of all-grain brewing, and I can't just let it go to waste. And because I want to keep the Coopers yeast sachet to use in my bottling bucket for my lagers, I figured I could try and capture whatever freaky...

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      Sigurdur - Great points, thank you! So would you say the trick is to manipulate the brewing environment and harvest the yeast that are able to survive and thrive in that environment?
      
      For example, on another thread the topic of Wyeast 2112 - California Lager has come up as a yeast that is able to produce lager characteristics at ale temps. I think I remember reading that this yeast evolved in the early days of brewing in California when they couldn't do the kind of temp control that a lager...
      11 Replies
      13865 Views
      GrainWaterYeast
      15 years ago
   4. Temp inside and outside grain bag

      by GrainWaterYeast, 15 years ago in Intermediate Brewing

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      I use a fine nylon mesh grain bag and have noticed that there is a difference in wort temperature inside the bag versus outside the bag. For example, when I'm mashing and I take a temperature reading with my thermometer of the wort inside the BIAB bag, it might read 65°C, BUT when I pull a section of my BIAB bag free from the rim of my pot and check the temp of the wort in the in-between space (i.e., in the space between the bag and the side of the pot), the temp will read a few degrees...

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      Hashie - I see where you're coming from and can appreciate the logic. I guess my concern isn't so much is my beer going to turn out okay but, rather, am I hurting my efficiency? If the layer of grain closest to the wall of the bag is getting overheated by the water outside the bag, does that mean that those grains are all pooped out and not giving me the good stuff anymore? But - hey - even if it does mean a loss in efficiency, it can't be more than a couple of points.
      
      Stux - I use a nylon...
      9 Replies
      10694 Views
      GrainWaterYeast
      15 years ago

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