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Messages - hopfenundmalz

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1
All Grain Brewing / Re: WLP029 Kolsch yeast Strain
« on: Today at 09:44:00 AM »
Another thing to consider is how the beer was stored. I have had bottled beer show signs of diacetyl after only a couple of days at warmish temp (80 degrees) while beer that was stored cold showed no signs. Oxidation during bottle can cause diacetyl if the precursor is present.
Exactly what I was going to say. I have had it happen, and had a bottle set aside so I could check after reading the sheets, and yes, it had diacetyl. The keg was still fine.

Diacetyl? I have a high threshold. I get it in a beer at high levels, but I often let the other judge comment on that, unless I detect a slick mouthfeel, or taste "butter".


2
All Grain Brewing / Re: Water Chemistry question
« on: December 01, 2016, 07:47:14 PM »
RO or distilled water will have a pH of less than 7 due RO CO2 defusing in, and forming carbonic acid.

3
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: December 01, 2016, 01:22:32 PM »
See below

https://www.youtube.com/watch?v=46Y6wdj65q0&feature=share
I thought that was what you had in mind. Would have to be at the stoichiometric ratio, not lean.

5
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: December 01, 2016, 11:52:55 AM »
Anybody purge a keg with fire? Do those of you with a DO meter care to test?
I'm not sure how you propose that. Any ideas.

One thing I know from safety videos, was that flames go out at about 10% CO2, which is ~18% O2. The flames burn like crazy at about 24% O2.

6
Commercial Beer Reviews / Re: Sierra Nevada Celebration 2016
« on: December 01, 2016, 10:36:25 AM »
Sierra Nevada has said that they use the same amount of the hops every year, but seasonal changes will result in differences in the beer. Edit- they might account for different alpha for bittering, but the oils will be different in the later additions.

7
Ingredients / Re: Your favorite malt and hop of the year.
« on: December 01, 2016, 10:34:56 AM »
I brewed a Czeck Dark Lager for NHC club night. It was a tmavý ležák at 10P. One key to brewing this was using 15% CaraBohemian to get the dark greasy flavor, and a good mouthfeel. This is one I will brew again. I ignore some rules of brewing when the rule interferes with the goal, like never use more than 5% crystal/cara malt.  ;)

8
Beer Recipes / Re: British Golden Ale
« on: November 30, 2016, 05:33:55 PM »
I agree on all of your points. I want to add that some use American hops that are Hallertau Mittelfrüh derivatives, such as Liberty or Mt. Hood. Not over the top American hops can give a hint of citrus, but have lager like aromas.
I haven't tried that but it sounds good. I quite like the OTT American hops too but without dry hopping, so the flavour is more gentle and allows yeast character to show.
When touring breweries in England, I have always noticed the American hops in the hop storage,room.

9
Beer Recipes / Re: English/east coast apa thoughts
« on: November 30, 2016, 05:29:07 PM »
Kinda spicy floral with a touch of citrus

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Saphir is a wonderful hop with noble Mittelfrueh character but with a distinct citrusy/slight tangerine character. It might single handedly give you what you're after. Also, Cascade blends really well with Mt Hood, giving you a nice floral/citrus combo with more of an American touch by comparison . But Cascade or Centennial blended with a slightly larger quantity of Sterling, Crystal, Saaz, or Hersbrucker would give you something nice and be in the vein of what you're after.
I had a wonderful Saphir Heller Bock out of the lagering tanks at a small brewery in Germany last summer.

10
All Grain Brewing / Re: LODO Impact on Roast Flavor
« on: November 30, 2016, 08:03:24 AM »
Quite. Brewtan B is NOT low oxygen brewing. I definitely notice a far bigger jump in beer quality with low oxygen brewing than I did with Brewtan B. I'm all stainless now too though, so I've been considering not even using the Brewtan. But I have it, so I might as well...

But back on topic, I would like to get my hands on sinamar. Is it something that needs to be used FRESH like liquid malt extract?
It's sad that 1% has such an effect. But I guess it'll make me find new ways to brew and create recipes. I was going to do a Marzen that is about 11 SRM tomorrow, but I maybe just cut the roast malt coloring addition altogether and make it about 7 SRM for a lighter variation, just for kicks. Maybe I don't even need roast malt. The only dark beers I really brew that I don't want too much roastiness in are black IPA and occasionally schwarzbier (rarely).
You may be all stainless, but malt will introduce trace elements in the wort. Found this.
http://www.craftbrewersconference.com/wp-content/uploads/2015_presentations/R0900_Ruth_Martin.pdf


Good info. Thanks for posting.

You are welcome. I met Ruth Martin at SN Beer Camp. She runs the QA lab at Sierra, and is well respected in the industry. It made me smile when I saw she was the author.

11
All Grain Brewing / Re: LODO Impact on Roast Flavor
« on: November 30, 2016, 08:00:52 AM »
Quite. Brewtan B is NOT low oxygen brewing. I definitely notice a far bigger jump in beer quality with low oxygen brewing than I did with Brewtan B. I'm all stainless now too though, so I've been considering not even using the Brewtan. But I have it, so I might as well...

But back on topic, I would like to get my hands on sinamar. Is it something that needs to be used FRESH like liquid malt extract?
It's sad that 1% has such an effect. But I guess it'll make me find new ways to brew and create recipes. I was going to do a Marzen that is about 11 SRM tomorrow, but I maybe just cut the roast malt coloring addition altogether and make it about 7 SRM for a lighter variation, just for kicks. Maybe I don't even need roast malt. The only dark beers I really brew that I don't want too much roastiness in are black IPA and occasionally schwarzbier (rarely).
You may be all stainless, but malt will introduce trace elements in the wort. Found this.
http://www.craftbrewersconference.com/wp-content/uploads/2015_presentations/R0900_Ruth_Martin.pdf

YAY! I love it, I love people going out and doing research! I was always careful to point out there are other sources as well.
Well, thanks, but I found that for example. I have read about trace minerals in the malt, I think at the end of Palmer's Water book. Zinc is low in the wort, and yeast take it up quickly, and benefit from additions to insure proper health.


12
All Grain Brewing / Re: LODO Impact on Roast Flavor
« on: November 30, 2016, 07:28:49 AM »
Quite. Brewtan B is NOT low oxygen brewing. I definitely notice a far bigger jump in beer quality with low oxygen brewing than I did with Brewtan B. I'm all stainless now too though, so I've been considering not even using the Brewtan. But I have it, so I might as well...

But back on topic, I would like to get my hands on sinamar. Is it something that needs to be used FRESH like liquid malt extract?
It's sad that 1% has such an effect. But I guess it'll make me find new ways to brew and create recipes. I was going to do a Marzen that is about 11 SRM tomorrow, but I maybe just cut the roast malt coloring addition altogether and make it about 7 SRM for a lighter variation, just for kicks. Maybe I don't even need roast malt. The only dark beers I really brew that I don't want too much roastiness in are black IPA and occasionally schwarzbier (rarely).
You may be all stainless, but malt will introduce trace elements in the wort. Found this.
http://www.craftbrewersconference.com/wp-content/uploads/2015_presentations/R0900_Ruth_Martin.pdf

13
General Homebrew Discussion / Re: lagering in keg, carb before or after?
« on: November 28, 2016, 12:53:35 PM »
You can spund it to carbonate, hey I saw that in person last summer in Germany.

14
I applied for one, will have to wait now and see if I get selected.

15
General Homebrew Discussion / Re: Good Hops Deal
« on: November 28, 2016, 12:48:46 PM »
Also, you get a free 3mL Hop Shot with every order. The 3mL size is really convenient for my smaller batch sizes, so I find myself using it a lot more often since they've started carrying it at YVH.

Oh, and sorry for buying the last pack of Hop Hash...
They loaded more in, which is nice. I had procrastinated, but still lucked out and got some.

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