Messages

2761

Events / Re: 2011 NHC?

« on: November 18, 2010, 05:17:21 PM »

We are booked.   I booked the conference.  The wife booked the hotel.  She wanted the Garden level since that is only 2 stories high.  No probelms with waiting for elevators, if you know what I mean.

2762

General Homebrew Discussion / Re: The final word on a secondary fermentation

« on: November 18, 2010, 11:57:15 AM »

I really need to buy that book.

It is one of the few that I plan to read a second time.  Very good stuff.  I recommend it.

2763

General Homebrew Discussion / Re: The final word on a secondary fermentation

« on: November 18, 2010, 10:00:03 AM »

I've often thought that the pro brewers are paranoid about yeast autolysis more than homebrewers possibly because the amount of pressure on the cone of a tall cylindroconical fermenter is greater than what you would find in a bucket or a carboy.  Do you guys think there's anything to that theory?  That pressure on the yeast accelerates autolysis?

I routinely leave my beer in the primary until it's time to keg.

The pressure, depth of yeast in the cone (IIRC), and higher temp of the yeast in the cone are all reasons the pros dump the yeast or transfer.  This was covered in "Yeast", so there are some pretty experienced guys who think there is something to that theory. 

2764

All Grain Brewing / Re: Smoked beer help please?

« on: November 17, 2010, 05:35:02 PM »

So a question for the home malt smokers.  I have a small bag of Cherry shavings.  Should I smoke malt with that?

I also plan to use the small bag of Crabapple shavings to smoke some malt, just becasue.

Tom - thanks for the clarification on the bandaid coming from 4-ethyl phenol.

I'm not an expert on wood, but I think any hard wood (yes, I said "hard wood") would be fine.  Almost all fruit trees fall into that category.  I've been using citrus wood from my back yard and it is insanely hard to chop into small pieces for smoking.
One of the best smoked beers I had was an apple-wood smoked beer that Greg Noonan made and presented at a conference years ago.
So, yeah, go for it.

From what I have read, just about any fruit tree or nut tree wood will work.
Wondering whsome have poor experience with the Briess Cherry wood.  Maybe they let the smoke get too hot for a batch?

2765

All Grain Brewing / Re: Smoked beer help please?

« on: November 17, 2010, 04:48:44 PM »

So a question for the home malt smokers.  I have a small bag of Cherry shavings.  Should I smoke malt with that?

I also plan to use the small bag of Crabapple shavings to smoke some malt, just becasue.

Tom - thanks for the clarification on the bandaid coming from 4-ethyl phenol.

2766

General Homebrew Discussion / Re: filtered water and R/O stuff

« on: November 17, 2010, 04:40:30 PM »

That's because you live 3 hours north of me, sitting on top of the same stupid geological formation.

And on top of that are large deposits of ground up rock from the last glacial period.  Milford is surrounded by gravel pits, and the 114 ft deep town wells are in that gravel.  The sand in the area used to be sandstone, and of course the binder in sandstone is calcium carbonate.  Lots of iron in the water here too, as that came along from the ride from Up North.

One town to the east, and the water would come from Lake Huron, and be much better.

2767

General Homebrew Discussion / Re: filtered water and R/O stuff

« on: November 17, 2010, 01:20:16 PM »

I also use RO for everything, as my tap water sucks, too!

2768

The Pub / Re: Monks in New Mexico Build Brewery

« on: November 17, 2010, 01:17:59 PM »

Enjoyed that.  Though Hallertau hops are grown in the Hallertau region of Bavaria, and not the Czeck Rep, which is famous for Saaz.  Anyone seen Czeck Hallertau?

No, I haven't.  Then again, hops were added to beer long before IPAs were being shipped to India.

That was one that I left unsaid.  Martyn Cornell would have a field day with that one.

2769

All Grain Brewing / Re: Smoked beer help please?

« on: November 17, 2010, 01:03:26 PM »

What I have experienced in older Rauchbiers in the US is a nasty smoke flavor, more like liquid smoke or creosote, which is produced from the wood phenols when burned.  Not the "clean" smoked flavor that you get in the pubs at Schlenkerla or Spezial.  Looking at "Smoked Beer", they talk about the phenols produced by burning the wood, Schlenkerla tests the smoked malt for this, Spezial goes by taste.  They talk about some woods like Hickory having more phenolic character, and the phenolic content of Peated malt (probably why I don't like it, nasty smoke to me).

Should have read that Bandaid was what he was talking about.  That is a chlorophenol, no?  How does Briess end up with that, chlorinated water in the process?

2770

The Pub / Re: Monks in New Mexico Build Brewery

« on: November 17, 2010, 11:18:32 AM »

Enjoyed that.  Though Hallertau hops are grown in the Hallertau region of Bavaria, and not the Czeck Rep, which is famous for Saaz.  Anyone seen Czeck Hallertau?

2771

All Grain Brewing / Re: Smoked beer help please?

« on: November 17, 2010, 11:12:03 AM »

I am not sure about the phenols in the malt, but smoked beers go phenolic after a long period of time, >6 months.  

That's interesting to hear, because it has not been my experience.  I regularly age beers for >>6 months, and the 100% smoked dopplebock I made that got BOS was over a year old before it was even kegged.  And I age Alaskan Smoked Porter and it's delicious, not off in a phenolic way at all.  bouef

Tom, you are correct about the Alaskan Smoked Porter, and I have had some excellent older examples.  My viewpoint was learned from Herr Merz at Spezial.  I have had older bottles of Rauchbiers in the US that have gone phenolic.  

Could the dark malts in a porter delay the smoke becoming overly phenolic?  Or temperature in shipping getting too high cause the Rauchbiers to go off?

I still have a corney of the Rauchbier I made last Feb./March, need to give that a try soon and see.

2772

General Homebrew Discussion / Re: First Brew, Funny Taste

« on: November 17, 2010, 06:34:41 AM »

The first batch is typically a science experiment.

The fermentation is the most important aspect of the brewing process. The environment including temperature are very important.
Pitching appropriate amounts of healthy yeast in an oxygenated environment is also required in order to make good quality brew.

That is some sage advice, and it was a long time before I realized that.

For the original poster, find a homebrewing club in your area, go to a meeting, have someone experienced taste your beer and give advice.  You might ask if you can observe someone else brew a batch.  That is a great way to learn and pick up some homebrewing tricks. 

2773

All Grain Brewing / Re: Smoked beer help please?

« on: November 17, 2010, 06:22:56 AM »

I am not sure about the phenols in the malt, but smoked beers go phenolic after a long period of time, >6 months. 

We have stayed at Spezial in Bamberg, and have toured the brewery.  Herr Merz, the owner/brewer says he does not like to ship to the US for a number of reasons.  The beer going phenolic was one reason.  Another reason is that he can sell everything he makes in the local market, where the beer is fresh.

2774

All Grain Brewing / Re: Smoked beer help please?

« on: November 16, 2010, 03:08:09 PM »

Jeff is correct, you can never tell how fresh the Weyermann's is.  I have been smoking my own for about 3 or 4 years.  Found some beechwood on line to do the Bamberg style.  Other woods are also good to play around with.  Apple is as one would expect, and a favorite is Pear.  Alder makes for good smoked porter, as the folks in Alaska know.

If you want to read more on home smoking and smoked beers, this is good.
http://shop.beertown.org/brewers/product.asp?s_id=0&prod_name=Smoked+Beer+by+Geoff+Larson+and+Ray+Daniels&pf_id=3100_418&dept_id=3101

2775

Yeast and Fermentation / Re: Oxygenating Wort

« on: November 15, 2010, 06:25:34 AM »

For me I never bothered to try to aerate me wort. Yeast don't want just "air", they want oxygen. A stir plate would be cool also.

Some strains of yeast require more O2 than others.  Sierra Nevada uses sterile filtered air as the O2 source.  More flocculant yeast usually require a higher dissolved O2 level, so you need an O2 tank and stone to get to the higher levels (this is covered in "Yeast").

Stir plates are ubercool.