208 replies to this topic

[matt6150]

Not the greatest pic and had some condensation but... 75% red-x, 25% rye.

[Poptop]

Nice

[neddles]

Not the greatest pic and had some condensation but... 75% red-x, 25% rye.

Was it more red than the pic shows? That looks more deep orange/amber to me. Seems like some of the other pics were like that too. That's one reason why I used pale chocolate in mine, to help redden it up. Still don't know if it worked or not. I'll post a pic when I tap it.

[matt6150]

Was it more red than the pic shows? That looks more deep orange/amber to me. Seems like some of the other pics were like that too. That's one reason why I used pale chocolate in mine, to help redden it up. Still don't know if it worked or not. I'll post a pic when I tap it.

No, it pretty much looked like that. Really my 2 100% red-x beers were not that red either. Not sure if it's my water or what but I would very much like to brew a nice bright red beer.

[Genesee Ted]

I don't know, the beers I brewed 100% were pretty red.  Clarity helps.  Try using some finings and crashing as low as you can without freezing it.  

[matt6150]

I usually crash for 48 hours at very close to freezing before I keg. Picked up some biofine awhile back so I will try that. Also I think the next time I brew with red-x I will start with a OG of around 1.050.

[Poptop]

Good Morning Gents,

 

I checked gravity on my Red-X Doppel Alt last night and the WY1007 went from 1.065 to 1.012 in the course of a week.  Couldn't help but notice that within a half hour of getting my sample to temp a good layer of yeast was sitting in the bottom of the test jar.  Wyeast claims a lot of yeast will remain in suspension post fermentation.  While this doesn't bother me too much I was hoping to have a brilliantly clear red beer here   Can I assume that after a couple weeks in the keg the yeast will drop out and give me clarity?

 

I think I have a fantastically accidental Doppel on my hands here.  I wanted malty and the combo of Red-X and Munich delivered.  Mildly Magnum'ed and generously Moteuka'd this is going to be one stellar Christmas treat.

[ChicagoWaterGuy]

Nice. 1007 will drop bright with some time. If you want to speed up the process, half a pack of gelatin works great.

[Poptop]

Thanks CWG.  My only fear in adding gel is losing the perfect hop flavor I have going on.  It's very there in a mellow subtle way.  Thoughts?

[Big Nake]

Remember the shot I posted of an altbier in an authentic altbier glass? That was 1007 and the beer was brilliantly clear.Over HERE, page 2.

Edited by KenLenard, 18 November 2014 - 07:06 AM.

[Poptop]

Ken, did you gel or did you let lagering time clear the beer?  And if lagering, how long and was the first draw a cloudy pint?

[Big Nake]

Ken, did you gel or did you let lagering time clear the beer?  And if lagering, how long and was the first draw a cloudy pint?

I gel everything when the beer goes to secondary. That beer was probably very much like almost every other batch I make... primary, secondary w/gel solution on the cool basement floor, into a keg and chilled, force-carbed and then allowed to sit until a tap opens up. Pretty much every "first pint" of a keg has some cloudiness to it but by glass 2 or 3, all clear. I'll say this... there was no additional effort on my part to get that beer clear. 1007 and 2565 can be stubborn floccers but they will clear if all the other variables line up.

Edited by KenLenard, 18 November 2014 - 07:10 AM.

[BlKtRe]

Time and temp does wonders for clarity. 

[Poptop]

Going to try and suck out a couple extra points on this batch, gel and keg.  I want to join the post a Red-X pic Club.  Excited about this batch.

[ChicagoWaterGuy]

Thanks CWG.  My only fear in adding gel is losing the perfect hop flavor I have going on.  It's very there in a mellow subtle way.  Thoughts?

Gelatin shouldn't change the flavor any more than letting the beer settle bright on its own. 

[Big Nake]

Using a gel solution does not strip away any flavor nor does it add any flavor. I typically use the gel at room temps but if I have a pale beer that I think would benefit from better clarity, I will move the beer to a keg and chill it and then hit it with gel again when the beer is cold and then carb it. The gel will work on haze that forms when the beer is colder and you know it's working because the first glass of beer from the keg will be heavily sedimented as opposed to just 'cloudy'.

[SchwanzBrewer]

1007 takes forever to clear on its own. +1 to using gel.

[Big Nake]

On 11/8 I made a sort of jacked-up marzenbier (jacked up in terms of hops... for the style). About 55% Rahr Pale Ale malt and 45% RedX. Perle, Mt. Hood and Hallertau on the hops and 2206 on the yeast. I sent that beer to secondary yesterday when I made the Pale Bock and I couldn't believe how nice that beer looked. Those of you who have already experienced your RedX beer already know this, I assume. First off, the beer coming out of primary was crystal clear. Then it had the most deep and saturated color to it. It looked and smelled unbelievable. I racked it onto a gel solution so now it's sitting on the cool basement floor (probably about 50° right now) and it looks filtered-clear. The only other beer I made with the RedX so far was a Red Ale that I fermented with WLP011 and it smells funky... so I'm avoiding it at the moment.

[Poptop]

I finally poured some of Alt'ish Red X today and it's quite good. The 1007 is clearing and I'd say about a week or two from clear. Nice malt character.

[neddles]

My Red-X beer is drinking very well. I have been wanting to post a pic and give my thoughts on it but I haven't had the right timing to get a good picture of it in the daylight.