2776
Equipment and Software / Re: Hot Water
« on: December 18, 2010, 01:19:03 PM »
If that is the case, no problem.
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2777
General Homebrew Discussion / Re: What's Brewing This Weekend - 12/17 Edition
« on: December 18, 2010, 12:50:55 PM »That could be a drive through cooler!Not brewing this weekend.
Working on walk-in cooler.
Living in Wisconsin, that means you are installing a new front door?
He said cooler, not freezer.
Cooler than what?
You guys are funny
2778
Equipment and Software / Re: Hot Water
« on: December 18, 2010, 12:45:19 PM »
If you have mineral laden water, it might be a good idea to flush the water heater a little before you brew. 5 gallons might be enough. If your water is low in hardness and alkalinity, you are good to go.
My last water heater lasted around 8 years. The plumber said to flush once a quarter to extend the life. Draw off 5 gallons into a pail and let it set for a day or 2. If not much has settled out, no problem. If it look slike mine, you will know what I am talking about!
A local brewery uses a hot liqour tank, that is at strike water temps. They don't have problems, but they have water from Lake Huron. I have gound water, which is full of minerals.
My last water heater lasted around 8 years. The plumber said to flush once a quarter to extend the life. Draw off 5 gallons into a pail and let it set for a day or 2. If not much has settled out, no problem. If it look slike mine, you will know what I am talking about!
A local brewery uses a hot liqour tank, that is at strike water temps. They don't have problems, but they have water from Lake Huron. I have gound water, which is full of minerals.
2779
All Grain Brewing / Re: Decoction vs Melanoidin Malt Question(s)
« on: December 18, 2010, 07:16:37 AM »
At the 2009 Oakland NHC there was a blind tasting at the WAHO (SP) club booth. 3 Doppelbocks were presented. You were challenged to pick out the tripple decocted doppelbock, which I did. The others were an infusion and a step mash (or was it infusion with melanoidin malt?). Michael Ferguson said all he had to do was look at the beers and he picked out the tripple decocted one, as it was the one that had the brilliant clarity.
2780
General Homebrew Discussion / Re: What's Brewing This Weekend - 12/17 Edition
« on: December 18, 2010, 06:58:23 AM »Not brewing this weekend.
Working on walk-in cooler.
Living in Wisconsin, that means you are installing a new front door?
He said cooler, not freezer.
2781
Kegging and Bottling / Re: Kegs: New vs. Used
« on: December 17, 2010, 02:59:37 PM »I had the emissions tested on my car earlier this week. They plugged a cable in to something under the dashboard and that was it. When did they stop sticking something in the tailpipe to measure emissions?
At least since 1997, probably a few years earlier. Honestly.
I sat through many a presentation on the On Board Diagnastics (OBD) that is now on all cars. Some states may require tail pipe tests, but I don't know that for sure.
http://en.wikipedia.org/wiki/On-board_diagnostics#Emission_testing
2782
General Homebrew Discussion / Re: What's Brewing This Weekend - 12/17 Edition
« on: December 17, 2010, 11:49:08 AM »
Bunping up a starter of 1028 for a batch of Sister Star of the Sun. Haven't made this one in a few years, time to revisit.
Will brew it on Sunday or Monday depending on the yeast.
Will brew it on Sunday or Monday depending on the yeast.
2783
All Grain Brewing / Re: Mashing confusion
« on: December 17, 2010, 06:04:55 AM »
If you have limited access to the interwebs for a few days, a discussion like this breaks out, and makes for good reading. I learned a little on the melanoidin and Malliard discussion.
One can change the mash procedure for the style of beer being made and malts used in that beer. For the British beers with the British malts, single infusion. A Cereal mash for a CAP. For a beer that uses a large portion of Vienna or Munich from continental Europe as the base, I might choose to do a step mash, and that is easy to do on my system. For a Pilsner we have done single decoctions. For the next Doppelbock, I might consider a double decoction, or if I want to do that much work, a tripple decoction.
You can make your beer anyway you want.
One of the benefits of going to the AHA BIg Brew is to see all of the systems in one place, and to talk to the others to see what they are doing. I find it a great way to learn new techniques. One guy was doing a brew in a bag.
One can change the mash procedure for the style of beer being made and malts used in that beer. For the British beers with the British malts, single infusion. A Cereal mash for a CAP. For a beer that uses a large portion of Vienna or Munich from continental Europe as the base, I might choose to do a step mash, and that is easy to do on my system. For a Pilsner we have done single decoctions. For the next Doppelbock, I might consider a double decoction, or if I want to do that much work, a tripple decoction.
You can make your beer anyway you want.
One of the benefits of going to the AHA BIg Brew is to see all of the systems in one place, and to talk to the others to see what they are doing. I find it a great way to learn new techniques. One guy was doing a brew in a bag.
2784
General Homebrew Discussion / Re: History of Carbonation in Beer
« on: December 16, 2010, 01:07:45 PM »
I am sure beer was consumed young, with carbonation, in olden times. In some parts of the wine world, there are wines that are consumed young and fizzy, Federweisser is a fall drink in Germany for example.
The origianal poster should read Charles Bamforth's "Grape vs. Grain". He also talked at length about the inportance of the head on the beer to appearance and aroma, in this one that I checked out from the library.
http://www.audible.com/pd?productID=BK_RECO_003614
This might be a good one too, but I have not read it yet.
http://www.oup.com/us/catalog/general/subject/Chemistry/FoodChemistry/~~/dmlldz11c2EmY2k9OTc4MDE5NTMwNTQyNQ==
The origianal poster should read Charles Bamforth's "Grape vs. Grain". He also talked at length about the inportance of the head on the beer to appearance and aroma, in this one that I checked out from the library.
http://www.audible.com/pd?productID=BK_RECO_003614
This might be a good one too, but I have not read it yet.
http://www.oup.com/us/catalog/general/subject/Chemistry/FoodChemistry/~~/dmlldz11c2EmY2k9OTc4MDE5NTMwNTQyNQ==
2785
The Pub / Re: Babalu
« on: December 15, 2010, 07:17:34 PM »
Frank, I have never meet Jeff. This post makes me really hope that I can meet him at the NHC. If he makes it there, he will find many friends he does not know that he now has.
Please keep the update coming.
Please keep the update coming.
2786
All Grain Brewing / Re: Saaz in a German Pils
« on: December 14, 2010, 07:57:36 AM »That will make an Awesome Pils, Bring some to the next meeting if you have some.
Going back to the OP, If you were to describe the recipe on an exam, I would use all German Noble hops and no Saaz.
That one did not survive the summer months. It is on my short list to brew.
2787
All Grain Brewing / Re: Saaz in a German Pils
« on: December 14, 2010, 06:33:15 AM »
Last year I made a N. German pils with the following, 10 gallons.
100% Durst Pils. Kai's Pils water profile - see his web page.
Vangaurd 2.25 oz at 60
Tettananger 2.25 at 30
Vangaurd 2.25 at 20
Saaz 4 oz. at 10
Vangaurd is a Hallertau Mittlefruh derivative that I like. Tettnanger is spicey. The Saaz worked with the others. I will brew this one again, and I have Mittlefruh this year.
100% Durst Pils. Kai's Pils water profile - see his web page.
Vangaurd 2.25 oz at 60
Tettananger 2.25 at 30
Vangaurd 2.25 at 20
Saaz 4 oz. at 10
Vangaurd is a Hallertau Mittlefruh derivative that I like. Tettnanger is spicey. The Saaz worked with the others. I will brew this one again, and I have Mittlefruh this year.
2788
All Grain Brewing / Re: Saaz in a German Pils
« on: December 13, 2010, 04:26:50 PM »
No, it works pretty well. I like Tettnanger a lot in my N. German Pils, and it is often said to be similar to Saaz.
2789
The Pub / Re: What's the Weather Like Where You Are?
« on: December 12, 2010, 07:21:54 AM »
We had a balmy 40F yesterday. Freezing right, now with snow falling. Low is to be 9F tonight, 13F high Monday, low of 3F Monday night.
Where we live, the Great Lakes warm those arctic air blasts by about 10F, but the west side of the state gets a lot of lake effect snow.
Where we live, the Great Lakes warm those arctic air blasts by about 10F, but the west side of the state gets a lot of lake effect snow.
2790
Pimp My System / Re: My Mash Tun Project
« on: December 11, 2010, 08:42:03 PM »
How did you source the copper bands? My wife agees that it is very classy looking.