Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - hopfenundmalz

Pages: [1] 2 3 ... 421
1
General Homebrew Discussion / Re: Alright guys need help
« on: August 01, 2015, 04:37:33 AM »

If one thinks of a production brewery, the beer is not lifted and shaken. Get an O2 setup. Rocking a carboy can cause a lot of splashing. For many ales I just pump into the fermenter with the valve open which causes a lot of splashing and air entrainment.

Pumps save lifting, get a pump. Or get a friend to brew with, they can do the lifting. Smaller batches, brew more often if those other suggestions aren't appealing.

Do you wear a back support when brewing? If my back is aching I will put on my weight lifting belt, and it helps me get through the day.

2
Ingredients / Re: Best Malt Brands
« on: July 31, 2015, 09:02:30 AM »
Warminster Maris Otter Pale. The maltings is about 40 miles from me and the malt is still turned by hand. You can't beat it for English ales. Our club buys in bulk through a local brewer. They also do munich, lager and roasted malts but not pilsner.

http://www.warminster-malt.co.uk/video-gallery/

cheers
steve
That is a fine malt for British beers, but it was expensive the time I used it. How does it compare with other British malts you can find.


3
Kegging and Bottling / Re: Massive Head, Minimal Carbonation in Keg
« on: July 31, 2015, 08:30:43 AM »
That long at 30 PSI has overcarbed the beer. You released pressure from the head space, but the beer had plenty of CO2 that came back out, causing the pressure rise. You need to bleed of CO2 repeatedly until it calms down.

4
General Homebrew Discussion / Re: No head retention in lagers
« on: July 31, 2015, 08:27:26 AM »
The OP,didn't say how the mash was conducted, time and temp are important.

A protein rest is not good for head retention with modern malts. A rest at ~160F can aid head retention.

Read towards the bottom of this.
http://braukaiser.com/wiki/index.php?title=Starch_Conversion

5
Ingredients / Re: Honey in beldian strong ale
« on: July 31, 2015, 06:15:43 AM »
Elevation brewery in Poncha Springs CO makes Apis IV which is a Quad with honey. Really good beer.

6
Beer Travel / Re: A Tasting Tour of Yorkshire’s Beers and Ales
« on: July 30, 2015, 11:33:05 AM »
By Evan Rail. Makes me want to go to Yorkshire.

7
Beer Travel / Re: Munich, Salzburg, and Prague
« on: July 29, 2015, 07:46:22 PM »
If you have time get this for Munich.
http://www.amazon.com/The-Beer-Drinkers-Guide-Munich/dp/0962855537

Go to the Augustineer in Salzburg.

We were not in Prague long enough to really know it, but U Flecku is a must.

8
All those tourist shots at the 4 corners, so close, but not quite.

9
Beer Recipes / Re: Suggestion and Critique Robust Porter recipe
« on: July 29, 2015, 05:03:29 PM »
This is personal preference but I have eliminated black malts from my porters. I get a more balanced roast that lets the malty sweetness shine. A great porter can be very simple.

I included the black malt in these porter because I was finding them too smooth to the point of insipid without the black malt.  There are no rules.

I like that word "INSIPID"
Lacking flavor.
"mugs of insipid coffee"


I must agree with the Denny with a caveat  "Im new and still learning alot"

My info:
I got into brewing middle of 2014yr and made 2 Kit beers with DME turned out pretty good I think
Then I got full retard. Wow simple enough All grain here I come..LOL Big mistake!

I formulated a porter recipe rather than brewing a tried and true one because I thought I was PRO Brewer..  :o
#1  and #2 porter batches  "self formulated recipes"
UK Maris Oter malt
German Munich
Crystal 60 + 80
Pale chocolate malt
German carafa 2
Water: No water modifications (i dont know how too to this day): I just used 50% RO water + 50 spring water form grocery store
Results: turned out too thick, too smooth and under attenuated and had a  sharp kinda bite to them like acidic ** I experimented and added a teaspoon of baking soda.. wow changed the bite to a smoother character.

My final last try at #3 porter recipe before posting here today and taking 6 month break
I dropped the pale choc, dropped the carafa 2 and lowered the crystal amounts, but kept the chocolate and added a 3 oz of black patent
results still not right,  under attenuated "wlp002"  but this did have a nice smooth roasty character that was lacking in the others 2 batches same yeasts by the way....


Posting these new recipe formulations has given me the confidence that Im on the right track because eof everyone here who has commented :)

Last question? truly how important is water additions to the results... I mean if I have a solid and right recipe and brew it correctly with good water vs same but with water additions, will the recipe with water modifications be that MUCH BETTER? all other things equal..

Thank you guys, keep the wisdom flowing?
 
Getting the mash pH correct is very important. Shoot for 5.5 to 5.6.

10
All Grain Brewing / Re: Wheat malt and lower efficiency
« on: July 29, 2015, 04:07:56 PM »
Thanks for the replies. I've wondered if it had to do with the wheat itself. It's Best Malz weizen malz.

What does a cereal mash involve for this process?

Sounds like I could just plan to do a decoction with wheat beers or just plan for 5% lower efficiency. But Reverse's description is a good one, kind of what I was looking for as to the reasons why wheat malt is a pain in the a$$ for hitting specific gravities...
I'm sure I could also crush finer too as .035" gap might not be small enough of a gap to crush it fine enough. It's a pain to mess with that though with a Barley Crusher...

I can not understand what a cereal mash would have to do with wehat malt, he must be thinking raw wheat. I do agree that wheat does seem to be harder than barley so gelatinization could be part of the issue, a decoction will definitely increase your efficiency regardless of wheat or barley IME. You also might just try a little longer mash or add 5% more ingredients.

I don't remember any of the commercial breweries in Brewing With Wheat doing a cereal mash. But they probably don't have a cooker.

11

I wasn't planning on it. We are making a road trip through CO, Ut, NM, and AZ later in October. You going to be open?
Just a guess, but four corners?

A fun fact, the survey was off, before GPS. The monument is in the wrong place.

Dropped Pin
near Four Corners Monument, 4 Corners Rd, Teec Nos Pos, NM 86514
http://goo.gl/maps/wM1e1

12
Well I have been there...

This is more of a larger loop, meeting friends in a couple of places.

13
I wasn't planning on it. We are making a road trip through CO, Ut, NM, and AZ later in October. You going to be open?

14
General Homebrew Discussion / Re: Opening home brew store
« on: July 29, 2015, 12:05:11 PM »
Country Malt Group, hopunion.

15
Equipment and Software / Re: Opening home brew store
« on: July 29, 2015, 09:44:48 AM »
The AHA has an undustry subcommittee. Contact Steve Parr, at the bottom of the page.
http://www.homebrewersassociation.org/business-tools/industry-support/

Pages: [1] 2 3 ... 421