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Hi de5m0mike, To be honest, I can't find my log for that batch, but I brewed it before I had access to the awesome BIAB calculator. So I suspect that my early batches, including that one, had too little water. Having said that, though, when I do get around to attempting an all rye beer again, my foc...

Here is Sunday dinner. Bad beer put to great use! Thanks, BobBrews! Although the rye flavor of the beer didn't penetrate the meat as well as I hoped (so next time I think we'll marinate the inside of the bird beforehand), the meat was as tender and juicy as you could ever hope, and the skin was salt...

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) ...

Deebo - I haven't actually made the leap to kegs and taps. I'm one of those guys who started with Coopers kits and, as a result, has a mountain of Coopers plastic bottles available. Like, over 100. So every time I consider going to kegs, I think of all the money invested in those bottles that would ...

Could you blend it with a lighter beer? That's a thought, but I just don't want to risk screwing up a perfectly good batch of beer. "The sins of the father being visited upon the son," and all that sort of thing. BobBrews - That chicken recipe looks both ridiculous and ridiculously awesome! Shoving...

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 pro...

Deebo - Fair enough. I guess just keep doing what you're doing, and if you happen to extract tannins with one of your brew sessions, make a note of all the numbers and temps for that session and treat them as sort of a "cut-off point" for future brews. But, damn, this is a forgiving hobby. Unless yo...

So is it possible to induce mutations in your yeast? Are there any established techniques for this? Maybe instead of venturing out into the wild with a sack full of petri dishes and agar, I could harvest some of the yeast from one of my batches and "force" changes in it?

Sigurdur - Thanks for the corrective about tannin extraction. The one time I try to look like a smarty pants... But in either case, would it be safe to say that its hard to extract the excess tannins mechanically (e.g., by squeezing the grain bag)? Deebo - Are you sparging because you have a smaller...

BobBrews - How close to true lager taste and appearance would you say Wyeast 2112 comes? I love lagers, but I hate waiting for the extra month (or two or three) that cold conditioning requires. I also hate transferring to a secondary fermenter because of the hassle involved in making sure the wort d...

sigurdur wrote:.. don't squeeze it like Homer squeezes Bart's neck, just squeeze it gently (perhaps like a lady's thigh .. or something :headhit: )
Um, ouch? Maybe if your ladies like the rough stuff... :party:

Deebo - I don't have any links handy to back this up, but, no, you won't extract tannins from squeezing the bag. It's the sparging process that runs the risk of extracting tannins. When you squeeze your grain, you're just squeezing out the first runnings, which is sugar-infused water without tannins...

Sigurdur - Thanks for the info. Microbiology used to bore me to tears before I started brewing. But now I'm frickin' ordering petri dishes and innoculation loops! If they used beer brewing to teach university students microbiology, I guarantee interest in the biological sciences would skyrocket. I g...

Just a quick note about my rye beer: it sucks @$$. I popped one open after a week and a half in the bottle and...it's just too damn thick. But I can't bring myself to toss a beer. Even if it's liquid botulism in a bottle, it's MY liquid botulism in a bottle. So I'm going to try finding other uses fo...

Shibolet - Ok, I see what you meant when you wrote "lager-like." Temps are still in the yeasts' active ranges. If you're looking to use an ale yeast for a lager-like beer, have you tried Wyeast 2112 - California Lager? I haven't used it yet, but I've read good reviews about its ability to give you l...

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 th...

Stux - I can see how soda water would be useful for parties where there are guests who can't/won't drink booze. If I ever make the leap into kegging and get some sort of bar setup + kegerator in place, I'd probably want to keep some soda water on tap. Shibolet - Forgive my yeast strain ignorance, bu...

Hashie - I know there's been a lot said on this forum and other brewing forums about mash times, and how the vast majority of the mash happens in the first 30 minutes or so. So perhaps if I'm more rigorous about getting my strike temperature correct (instead of saying, "Aw, I can just pop the burner...

Stux - I ordered the grains, yeast and hops for this baby from Craftbrewer on Thursday, but I went and changed the Munich malt to Maris Otter malt. Why? Because I brewed up a 100% Maris Otter SMaSH (with EKG hops) that has me infatuated with Maris Otter at the moment. If you're keen to do an 80/20 M...

...but mainly about the bees...and mainly about how bees help carry yeast around. I really hope that this isn't a metaphor .. :o :party: Nah, my kids are still WAAAAY too young to learn about the, uh, "birds and the bees." That little talk can wait until later. Me: "It's time I told you where babie...

Hmm, I usually do a pretty good stir before taking readings, but the temp difference is still there (albeit lessened). I would love to be able to do what you do, BobBrews, and recirculate some of the wort from outside the bag into the bag, but I don't have a valve on my brew pot. Maybe I can look in...

Thanks for the responses regarding the rye beer. Looking back on it now, I think you're all spot on about doing a protein rest and a mash out. In fact, I feel like a moron for not thinking of those two steps beforehand, considering how much I'd read about rye being a slimy pain in the ass to deal wi...

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