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Messages - hopfenundmalz

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1
If you keeping kegs at 38F, one trick is to rinse your glass with hot water when making it beer clean.

2
You could grind it to a fine powder and add it at the start of Vorlauf. I grind in a coffee grinder. The color will be there, minimal flavor.

Midnight Wheat is another roasted grain that can be used. It is huskless, so that helps minimize flavor additions.
But if the OP is trying to reduce mash pH it will go in the main mash, where I can attest it does have an effect along the lines of Bru'n Water's prediction.   For color alone without flavor the best trick I've found is cold steeping overnight and straining into the boil near the end -- long enough to sterilize if it makes you feel good.

Ah, just skimmed.

1 oz. Not much, it might get lost in the noise, i.e. how accurate do you know your water, how accurate do you know the grist. That last part has caught me with malt I've never used.

3
You could grind it to a fine powder and add it at the start of Vorlauf. I grind in a coffee grinder. The color will be there, minimal flavor.

Midnight Wheat is another roasted grain that can be used. It is huskless, so that helps minimize flavor additions.

4
General Homebrew Discussion / Re: conference location decision
« on: March 22, 2019, 02:05:58 PM »

And that's if the state/local laws don't prohibit the conference for any reason. (alcohol laws can be insane).

Didn't last year have the homebrew/commercial brew mason-dixon line in the Homebrew Expo?  I felt bad for the security guard trying to explain to some of the attendees why they couldn't bring a beer from one side to the other.

Yes, that was the case.

5
General Homebrew Discussion / Re: Homebrew Con 2019
« on: March 21, 2019, 04:23:09 PM »
Sorry to sidetrack this thread.


So....who else is going and thinks it's going to be a long 3 months? :)

Time will fly for me, we've got some travel planned in between

6

As an IT friend said often, RTFM!

Always refreshing to get this kind of response from a fellow forum and AHA member.  Its what inspires all of us to learn, and ask further questions here.

My weak attempt at humor.

Reading the manual is tedious sometimes, but can save you so much time once you start using the device or program. Martin's water knowledge page and the instruction manual are essential.

7
I recall looking at KC water for a friend years ago. It is not very well suited for brewing. Including some dilution water is a good idea.  Zymurgy magazine has requested that I write an article of RO equipment for homebrewers and it is underway. I'd expect that members will be reading it this fall.

I concur with the OP's thoughts that Bru'n Water looks daunting on first look. It is daunting if you don't take the 15 minutes necessary to actually read the included instructions. The good thing is that once a user reads through and understands how the program flows and the minor inputs needed after that initial program setup, it is pretty easy to use.

As an IT friend said often, RTFM!

8
General Homebrew Discussion / Re: Homebrew Con 2019
« on: March 21, 2019, 01:24:29 AM »
Brewbama, you will be happier in about 3 months.

Thank you Martin.


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Martin expressed what I was not going to say.

Edit. If you are that passioate about getting more HombrewCons in your area, here is my $0.02. Get the laws lined up for it to happen. You and others in Alabama are the ones to make it happen. The AHA has experience and will assist. Contact your local convention center, Tourism Office, and so on, and ask if they would host. The AHA has data and feedback from past conference locations that will help. Get all of your local clubs on board. Lots of good breweries down there will get behind you.

See you in AL in the future.

Edit again.

The Grand Rapids HomebrewCon happened because Chris Frey and Fred Bonjour worked hard to make it happen. An AHA member named Doug Geiss was a State Representative, and he wrote the Bill that had the language to allow it. Many clubs in Michigan were involved.

You can do it.

9
General Homebrew Discussion / Re: Homebrew Con 2019
« on: March 20, 2019, 09:00:57 PM »
Well being considered once in over a decade ought to do it.  LOL

Have you seen this? https://www.brewersassociation.org/press-releases/aha-infographic/

Still wanna talk about once in over a decade? ...and most people being able to attend?  Really?

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Austin was the case I had heard about. Were there more? I don't know. I do think Atlanta, Tampa, and New Orleans would be good host cities if all of the Ducks could fall in a row.

From my personal wishes, Utah would be great. All of the hiking and rafting I love to do. It is Utah, so not a snowball's chance there.

Im not going to argue over this, I don't control it.

10
General Homebrew Discussion / Re: Homebrew Con 2019
« on: March 20, 2019, 07:39:41 PM »

One thing Gary also defined was "Middle", which could be anywhere from Pittsburgh to Denver.

I believe that criteria needs to be expanded to include 25% of the country it now eliminates.


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Well, I take it to mean the middle part, from Canada to the Gulf of Mexico and border with Mexico.

Pointed out in the other thread that Austin was in the running one year, until the TX laws shot that down.



11
The newest version has accommodation for sodium metabisulfite, if that's what your tabs are made of (could be potassium.)  Any time you change any of the hardness minerals or acid additions, it will revise the mash pH.  If you're doing no sparge then obviously ignore the sparge acidification page.  Just set your full volume as the mash volume.   I've always used lactic acid because it is the one acid produced naturally in brewing processes (acid rest, sour mash, acid malt) and has a very unobtrusive flavor.

Ive got the potassium kind...Im also going with citric, since its what ive got on hand, although Id heard references that lactic was only for sours?  Past it now. 

How long after I mash in will the correct ph register on a testing strip or meter?  Is it nearly immediately, or does it take 10-20 mins?

I wait 10-15 minutes.

The Germas use Sauergut, which is lactic acid made from the natural process of inoculating wort with the lactic acid on raw grain. You could also look into using acid malt, which has been sprayed with the Sauergut.
Last time at Ayinger I caught a whiff of lactic acid, and looked at the tank next to me labeled Sauergut. It was the bioreactor that they produce it in.

12
General Homebrew Discussion / Re: conference location decision
« on: March 20, 2019, 04:03:29 PM »

One thing that is evaluated is has the conference been in that area recently. Providence brings HomebrewCon to the NE for the first time in decades.


Last time was in Manchester, NH, right down the street from where I work.  I could crash in my office and save on hotel costs :)

Good luck getting rooms under $200 in Boston in June too.  I would love to go to Denver someday.  Too bad they don't do big beer events there ;)

With the boom in the economy along the Front Range, Denver might be on the edge for the frugal self funded AHA members. Never say never, as you pointed out, they have GABF, and this year's CBC.


13
The newest version has accommodation for sodium metabisulfite, if that's what your tabs are made of (could be potassium.)  Any time you change any of the hardness minerals or acid additions, it will revise the mash pH.  If you're doing no sparge then obviously ignore the sparge acidification page.  Just set your full volume as the mash volume.   I've always used lactic acid because it is the one acid produced naturally in brewing processes (acid rest, sour mash, acid malt) and has a very unobtrusive flavor.

Phytic acid?

http://www.howtobrew.com/book/section-3/how-the-mash-works/the-acid-rest-and-modification

14
General Homebrew Discussion / Re: conference location decision
« on: March 20, 2019, 03:00:33 PM »
Denny beat me to it, but my thoughts.

A lot of factors are evaluated. After each conference there is a survey that goes out to attendees. Here are some questions it asks. Rate different cities, how much are you willing to pay for hotels, transportation options (IIRC), and so on. Some cities are too expensive, NYC comes quickly to mind.

The laws have to be Homebrew friendly. This can be a deal breaker for some cities, and states. Austin was in the running one year, until the laws were examined.

The local clubs have to to be on board.

The Conf is of a size that it has to be in a convention center with hotels close by. The convention center needs open dates in June. My friends in Indianapolis would love to host it, but the convention center is booked for many years out with reoccurring conventions. The conference is of a size that convention center and local tourist boards want the business, that is a plus.

Other factors come it the evaluation. The local food and beer scene, the tourist attractions, and so on.

One thing that is evaluated is has the conference been in that area recently. Providence brings HomebrewCon to the NE for the first time in decades.

I hope this helps. I'm not on the Conference Committee, but have an idea of how it works. Gary Glass may say more.

15
General Homebrew Discussion / Re: Homebrew Con 2019
« on: March 20, 2019, 02:35:52 PM »
Cleveland?!  Hey, I think I just might be able to make it there for a session or two... ;D

That would fit the general scheduling pattern since ‘12:

Bellevue - West Coast
Phil - NE
Grand Rapids - Northern Mid West
San Diego - West Coast
Baltimore - NE
Minn - Northern Mid West
Portland - West Coast
Rhode Island - NE
 ?? - Northern Mid West



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Before Bellvue it was in San Diego. Gary Glass has stated they the policy now is East, Middle, Wast. That moves the conference around in a way that many AHA members can go to a conference not too far away.

One thing Gary also defined was "Middle", which could be anywhere from Pittsburgh to Denver.

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