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Post by tommymorris on Feb 15, 2021 13:55:30 GMT -6
Whoa! Wha hapeen? I mean... I get it... brewing is often the lowest priority. Do you normally take the winters off? I'm not really sure to be honest. Holidays, weather, other stuff I guess. I had no idea it had been that long but I guess it explains why I only have 2 beers on tap! I specifically bought an electric all-in-one to be able to brew indoors year round but I need to figure a way to deal with steam. Wife wasn't a huge proponent of me brewing in the bathrooms to take advantage of the exhaust fan Check out the steam slayer. I think you can build one on your own for less money. It’s kind of pricey. www.brewhardware.com/product_p/steamslayer.htm
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Post by shaggaroo on Feb 15, 2021 15:05:10 GMT -6
I'm not really sure to be honest. Holidays, weather, other stuff I guess. I had no idea it had been that long but I guess it explains why I only have 2 beers on tap! I specifically bought an electric all-in-one to be able to brew indoors year round but I need to figure a way to deal with steam. Wife wasn't a huge proponent of me brewing in the bathrooms to take advantage of the exhaust fan Check out the steam slayer. I think you can build one on your own for less money. It’s kind of pricey. www.brewhardware.com/product_p/steamslayer.htmI thought this was an interesting video on making a steam condenser.
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Post by poptop on Mar 13, 2021 14:33:50 GMT -6
Pretty sure my next up it going to be a Vienna. I have Bayern waiting to be put on the stir plate and plan to do what I described earlier; 5,4,2; Vienna, Pilsner and Munich. Probably a pinch of Midnight Wheat for barely a color change then Tett and Mitt for hop additions. I can taste it
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Post by Ken on Mar 13, 2021 15:39:33 GMT -6
Pretty sure my next up it going to be a Vienna. I have Bayern waiting to be put on the stir plate and plan to do what I described earlier; 5,4,2; Vienna, Pilsner and Munich. Probably a pinch of Midnight Wheat for barely a color change then Tett and Mitt for hop additions. I can taste it Mmm, that will be nice I'm sure. I have this one that I made kegged, chilled and carbed but it will not see the taps for awhile.
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Post by poptop on Apr 8, 2021 11:42:00 GMT -6
Found a cool article in Beer and Brewing, forget the month but it's an Alworth article; origins and history of the Vienna Lager. The recipe posted has me intrigued though because I have been toying with the idea of making a Vienna SMASH. The recipe in the mag happens to be 100% Vienna and Saaz. That's it. My Bayern is dying of boredom. This might be next on deck.
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Post by drez on Apr 8, 2021 13:34:50 GMT -6
Found a cool article in Beer and Brewing, forget the month but it's an Alworth article; origins and history of the Vienna Lager. The recipe posted has me intrigued though because I have been toying with the idea of making a Vienna SMASH. The recipe in the mag happens to be 100% Vienna and Saaz. That's it. My Bayern is dying of boredom. This might be next on deck.
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Post by Ken on Apr 8, 2021 14:03:44 GMT -6
I have threatened to make a beer like that so many times but I don't think I have ever done it. I seem to remember a bunch of people all at the same time (especially on the LO forum) saying that they have concluded that they don't like the flavor of Vienna. What?! Personally I do not want to do a 2-hour boil and I'm sure it's a part of the overall character of the beer. Could I do a 30m boil and just go for 25-28 IBUs and say I did it?
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Post by Seven on Apr 8, 2021 15:01:34 GMT -6
I've done SMASH IPAs with all Vienna and it works well.
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Post by Ken on Apr 8, 2021 15:28:43 GMT -6
I've done SMASH IPAs with all Vienna and it works well. I could see that working. The extra oomph from the Vienna would help offset the additional hops in the beer. Makes sense.
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Post by poptop on Apr 9, 2021 10:04:38 GMT -6
drez, thanks for posting the article. I agree with Ken in a way about all Vienna but I love the rich flavor it imparts. I think it's especially appealing because I want to make a low abv version (4-4.5%) and the richness of this malt will support better body at 10-10.5 pounds of grain. I am going to also add 1/2 pound of Carafoam. Thoughts on that addition?
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Post by Ken on Apr 9, 2021 12:40:47 GMT -6
drez, thanks for posting the article. I agree with Ken in a way about all Vienna but I love the rich flavor it imparts. I think it's especially appealing because I want to make a low abv version (4-4.5%) and the richness of this malt will support better body at 10-10.5 pounds of grain. I am going to also add 1/2 pound of Carafoam. Thoughts on that addition? But, but... then it won't be SMaSH! To be honest, if I were going to jump into the 100% Vienna pool I would want it to be 100% Vienna. What are you envisioning the Carafoam bringing that won't already be there? Head stability? I think you'll have it already. Just thinking out loud.
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Post by poptop on Apr 13, 2021 7:19:25 GMT -6
Perhaps you are right. It would probably get lost in the mix. Do you think an all Vienna would be too thick in flavor?
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Post by bklmt2000 on Apr 13, 2021 7:41:36 GMT -6
Perhaps you are right. It would probably get lost in the mix. Do you think an all Vienna would be too thick in flavor?Nope.
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Post by Ken on Apr 13, 2021 7:41:56 GMT -6
Perhaps you are right. It would probably get lost in the mix. Do you think an all Vienna would be too thick in flavor? Personally I don't think so but I have never made one. But I have seen many brewers make a 100% Vienna Malt beer (with various hopping schedules) and they seem to like them. Vienna Malt is only a 5°L malt so you should get a nice gold beer with some nice body and depth. I need to make one. I have some 2124 running now and I envision a beer with 100% Vienna malt and one hop addition for maybe 24-25 IBUs at the start of the boil. I have some nice US Saaz that I got from Hop Heaven, Edelweiss, Hallertau from YVH. I was just thinking about beers to make with this yeast so this might be one of them. Cheers Brother.
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Post by Ken on Apr 13, 2021 7:43:58 GMT -6
I just looked closer at that recipe that Drez posted and realized it's a triple decoction.
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