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Messages - hopfenundmalz

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Ingredients / Re: Chevallier malt analysis
« on: December 15, 2018, 06:52:04 PM »
I'm taking the S/T on this malt with a grain of salt, because, for one thing, it is unevenly modified  --  a tendency bred out of modern barley varieties.   My experience is that despite this number, the resultant beer has body and foam qualities far superior to anything I've used before.  I think the low (by current standards) yield is attributable to the higher protein and, especially,  the percentage of glassy/ steely, that is, under modified, kernels.  I've cut open a lot of kernels and found no overgrown acrospires, but a certain amount undergrown.  I've also read that the S/T should generally be ignored as a poor indicator of modification as it is specific to variety:   some varieties can be fully modified at 37, some under modified approaching 50, and modification often continues well after the S/T has reached its peak and plateaued.

Can you point me to a resource for that? I find that interesting, hope it is not Kunze, though Christmas is coming.

Ingredients / Re: Chevallier malt analysis
« on: December 15, 2018, 05:43:30 PM »
 Your welcome.

Equipment and Software / Re: Inkbird ITC-310T question
« on: December 15, 2018, 03:50:53 PM »
Hold the set button for 3 seconds to enter edit mode. Arrows change values up or down. A quick press on set goes to the next variable. A 3 second hold on set exits edit mode.

Ingredients / Re: Chevallier malt analysis
« on: December 15, 2018, 02:36:41 PM »
Here's the analysis of my sack (thanks for point the way, btw!):

It's a bit different than yours with just enough DP to convert itself plus equal portions of non-diastatic grain, given a good mashing regime.  It's possible that my lower-then-expect gravities are tied to the lower DP of this particular sack.  I may need to be giving a bit more time - or added step - to my step mashing.  Sadly, no protein or glassiness listed for my sack.
A 51.6 Kohlbach index points to over modification, which means the shoot got too long, using up starch, so less to convert

General Homebrew Discussion / Re: Dry Hop vs Late Addition
« on: December 15, 2018, 02:24:14 PM »
Some of the aroma compounds only stay in the beer if you dry hop. That aroma that fills the brewing space when you put hops in the boil - that is all those. Those compounds can also oxidize readily.

You might try whirlpool additions. Nothing says you can't do late, whirlpool, and dry hops.

How did you arrive at 21 and 7 minute additions? Papazian's book

Ingredients / Re: Null availability of Viking Null-Lox malts
« on: December 13, 2018, 12:18:45 AM »
I think I brought up the Simpsons NUll LOX malts here  and was shot down. Will read the article, it just showed up today.

General Homebrew Discussion / Re: Sterilization and carboys
« on: December 12, 2018, 08:33:19 PM »
Is there a reason why you can' just put it in the oven at 350F for 15 minutes, turn off the oven, and let it cool down on its own?
Dry heat (air) doesn't have the energy content, so an hour at 350 F is what is used.

Heat will weaken the glass. I use heat for bottles, but
to be seen again.thosee get sent to completions, never

Commercial Beer Reviews / Re: Celebration
« on: December 11, 2018, 04:24:23 AM »
I was reading Stan Hieronymus's blog today and he commented on how SN doesn't label where their beer is brewed. They do, but not clearly: there's a date code which has a C for Chico or M for Mills River. It's easy to see on the carrier but pretty much impossible on the bottle. I checked tonight and I've got it from Mills River this year and it tastes just as great as the Chico beers I've had in the past. They obviusly put a lot of time into replicating conditions at the NC brewery.
I've just assumed that, being in the East, my SN beers all come from Mills River.   Thanks for the tip!

Bottles have a code printed on the shoulder, low contrast to the brown glass but it should be there. An M is Mills River. Most of their beers east of the Mississippi come from there.

Beer Recipes / Re: Chips and Salsa Beer
« on: December 11, 2018, 04:19:08 AM »
Yes, a local place made it based on a recipe from Mike O'Brien. A trick is to use corn tortilla chips before they are deep-fried to avoid the oil. Hope this helps.

Yeast and Fermentation / Re: Question about nutrients in starter
« on: December 10, 2018, 03:10:41 PM »
I saw this presentation, and started using zinc.

Finally had time to read this.   I have always used Wyeast Yeast Nutrient in my beers and this confirms that what I am doing is a good thing since the nutrient has zinc in it.  Always have short lag times evne if I unde pitch due to older, but still in date yeast.  As I said before, although I brew a lot, I don't brew enough to re-pitch.

Thanks for sharing, Jeff, and thanks Rob for citing some good reference sources.
At the same NHC Dr. MB Raines have a talk on yeast, and zinc's importance was also covered. That was positive reinforcement.

Looked for that, couldn't find it.

The Pub / Re: Arcadia Brewing Facing Foreclosure.
« on: December 05, 2018, 07:43:46 PM »
This reads like they are looking for a buyer.

The Pub / Arcadia Brewing Facing Foreclosure.
« on: December 05, 2018, 02:14:27 PM »
Hate to see one of the originals from MI in trouble. On the other hand, I haven't had a beer from them in years. A Ringwood brewery.

It is run by Yakima Chief Hops, I signed up on line. Price was about $200. They recommend hotels downtown, and run shuttles. Food and beer are provided.

This year's presentations are in this link.

Everyone is entitled to their opinion. And mine is: compared to the other books offered as follow ups they pail in comparison to DGB's. There is a wealth of historical information as well as great starting points for recipe development. Taken together it's an excellent resource.

Ray is modest, I know, I've talked to him too . . .(since we seem to find it important to drop names).

At a HomebrewCon a few years back, I mentioned to Pat Fahey that I knew Ray, and that he can go by one name, like Cher. That got a big laugh from Pat.

Ingredients / Re: Mecca Grade Estate Malts at NB
« on: December 04, 2018, 01:26:44 AM »
I was conflicted also. Then I looked at FH Steinbart in Portland. Got a total of 12 pounds of Mecca Grade malt at a cost of $7.99 shipping to Florida. It was less than $2 more than the same amount of Mecca Grade from Northern Brewer.

Not free shipping but worth it to me. And I supported a smaller, independent home-brew shop.

That is good to know

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