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Messages - tviemont

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Ingredients / Re: Hop Bursting
« on: January 27, 2012, 10:14:21 AM »
The kilning process removes SMM, the precursor to DMS, from most malt.  Pilsner malt is the exception b/c it's lightly kilned. 


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Ingredients / Re: Hop Bursting
« on: January 26, 2012, 12:31:43 PM »
I've tried a few hop bursted beers without great results.  Recently, I've learned that the key to hop bursting is a hot stand.  Take a look at Ray Daniel's 2009 NHC presentation for details.  Essentially, a panel of experts preferred beers that had a long, hot, post-boil, pre-chill stand of up to 80 minutes over beers that were chilled more quickly. 

I'm going to try this with my next pale ale to see if I can finally get the hop flavor I'm looking for.

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All Grain Brewing / Re: Astringency Question
« on: April 20, 2010, 07:15:24 AM »
To follow up on redbeerman's post, did the OP add gypsum to his beers?  I have a beer that is puckeringly astringent on tap right now.  From reading this thread, I think I may have gone overboard on the gypsum.  I will try dosing a glass with a solution of CaCO3 to try to salvage it. 

Following on the same lines, does this defect appear in the OP's dark beers as well as his light colored beers? 

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Hi-

I'm entering 3 beers in the NHC.  Can I join the AHA tonight and take advantage of the lower entry fee or do I have to wait to receive my card in the mail? 

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