One thing that I saw in the breweries that make Hefeweizen beer is that they open ferment in round fermenters, and there is a trough that lets the braunhefe flow out.
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Unlike last summer, we got some rain this year and while it was hot, it wasn't a desert like last year. All of our fruit trees have bumper crops. Got 75 lb. of pears from a tree that usually yields about 2 lb. All of our apple trees are loaded. About time to break out the cider press!
Love it! Did you do that one?
Bwahahahahahahaha. Awesome, Keith.
So I take it that no one cares about step mashes anymore as long as no oxygen is introduced?The modern breweries I toured in Germany had water that had been column stripped of O2, and they did step mashes. Ayinger had about a 4 hour step profile.
Wait a few years. I'm part of that tail end of baby-boomers, born in 1958-1960. When I retire in a few more years, I'll have a lot more time for brewing and, if I'm lucky, still have a enough years and money to do it. I know I can't be the only one. As an anecdotal side note, our club has seen a real uptick in the number of younger (under 35) members just this year. Less grey hair at meetings than there used to be, which we like!I can brew as much as I like, I have the time, money is not a problem. We do seem to be more socially active, so more nights out of the house. Lots of travel keeps me away from the taps of Homebrew. Factor in a little less drinking capacity as I age... you get the picture.
You should see if the local grocery stores near you have them.Denver water is going to be extremely soft! Check your local water report before you bother investing in RO water, it probably is pointless. You most likely just need to filer.It's soft, but it's a combo of a few different water treatment plants, and that combo changes throughout the year. I just want to know what I'm starting with, and the local water report is just a guess.
Denver water is going to be extremely soft! Check your local water report before you bother investing in RO water, it probably is pointless. You most likely just need to filer.It is fairly soft, but not Portland OR soft. Low number come from water diverted from higher altitude through the Moffat tunnel. Higher numbers are generally from the Platte River. Not bad water, but RO would improve it.
Why not the Perle? Not enough AA%?I would also consider Perle or Herkules for bittering.
Yes on the herkules.
Or the amount they need.They gave column strippers that do that. Just like the German breweries.
Thanks, Jeff. I didn't see preboiling as feasible at that stage.
Column strippers. They have very low mineral content water in Mills River, but a big water treatment room. The equipment was similar to what I saw in Germany.I would guess it means de-oxygenated water.
Yeah, I'd be curious if they preboil at that scale or use some other means to deoxygenate.