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Messages - Kaiser

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1756
Extract/Partial Mash Brewing / Re: Extract and DMS
« on: November 18, 2009, 09:15:54 AM »
A friend made an Oktoberfest extract beer that was reeking of cooked corn or cabbage, he used Pilsener extract and boiled with the lid on.  Unfortunately, he did not have the best control on fermentation temperature, so I can't say the problem was isolated to the extract.

I think the lid during the boil is to blame for his DMS problem. Aside from that I don't have much to add to this though I'm curious where the line is at which you may get too much DMS in the cooled wort. Variables would be type of extract, amount of late addition extract, boil time and chill time.

Kai

1757
Beer Travel / Re: Lay-over in Munich
« on: November 17, 2009, 08:30:09 PM »
Thanks, but I'm already back. :)

Kai

1758
Beer Travel / Lay-over in Munich
« on: November 17, 2009, 03:56:07 PM »
I just spent the last week in Germany visiting my Parents. On the way to
Germany I scheduled a 12hr lay-over in Munich. I learned that a long lay-over
can be a great way to add yet another destination to a trip w/o much added
cost when I had a forced lay-over in Amsterdam a few years back:

It started out with landing in Munich on time (9 AM) and not having to 
wait at the boarder control. Then I headed to Munich center to have a 
Weissbier breakfast with white sausages at the Weisse Brauhaus. This 
was a suggestion from folks at hobbybrauer.de. And I was glad that I 
followed it.



Weisses Brauhaus is the official Brauhaus for Schneider Weisse. I 
started out with a pair of white sausages, a glass of Schneider Weisse 
and some Brez'n. If you don't know white sausage, they are a Bavarian 
specialty, boiled and eaten with sweet mustard. You don't want to know 
what is in them. Even I don't want to know. As I'm ready to leave I 
had to have a look at the menu. There I found Hopfenweisse, a 8.6 % 
Weizendoppelbock with an aroma of lemons. And yes, it was an American 
IPA done as a German Wheat. And I thought all German brewers are 
traditionalists. The beer didn't have the assertive bitterness of an 
actual AIPA or the clove and fruit notes of a Weissbier. But it had 
the full favor and aroma of American hops balanced buy lots of alcohol 
and some sweetness. I learned later that this was the result of a
collaboration between Schneider and the Brooklyn Brewery.



So I decided to stay and have another pair of Weisswurst and Brez'n. 
Those two beers set the mood of the day.

Next was finding an open wi-fi network. Apparently Germans don't like 
to leave their networks open (they are sold as password potected networks
by default). And the only place I could find was the  Apple Store. At least I
found something.

Now I had a few hours to kill before the Paulaner Brewery tour. I 
decided to kill them at the Deutsches Museum (German Museum). This is 
a museum dedicated to technology. Unfortunately they don't have a section
about brewing technology.

Then the Paulaner Tour. There were also 3 Americans for which I ended 
up playing translator and tour guide. I did this tour before, so I knew what
to say. Later at the tasting, the beer was delicious and surprisingly close 
to my own attempts at the respective styles. The only problem was that 
the tour guide, a retired Paulaner brewer, was not able to eat with us 
and I wasn't able to chat him up about brewing.

Then back back to the airport to catch my flight to Leipzig. 
Given that my body was still at Boston time, I wasn't tired anymore  at that
time

Kai

1759
All Grain Brewing / Re: Malt conditioning rocks!
« on: November 17, 2009, 03:42:07 PM »
I never thought that malt conditioning would find so many fans so quickly since it is one of those techniques that aren't really necessary and add a bit more work.

Let me see if I can address concerns and questions raised here:

Major, I see your problem. Conditioning 20+ lb of malt is difficult unless you build yourself a cement mixer type apparatus in which you can mix the malt while you spay it with water. I thought of adding something like this to a mill-stand if I ever find the time to build one. But there is no need to condition the malt in the first place if you don't have run-off issues.

Wheat malt doesn't have husks by a pericarp that gets somewhat preserved through conditioning. Just look at the link that was posted in the original thread. It shows pictures of dry and conditioned wheat malt.

Malt conditioning is not wet milling. The latter involves milling malt under water. This is very messy and unpractical for a home brewer. Malt conditioning only uses a little water to raise the husk moisture content. If properly done, there is only little to no free water on the grains during milling. That's why it works so well with conventional mills.

You can condition and mill the night before. I have done it many time w/o problems. The amount of moisture added is too little to get bacteria, mold or yeast started on the grain. These days I condition and mill the grain while the strike water is heating. It fits well in that time and does not lengthen my brew day.

If you do decoctions, you also have the option to mill much coarser since the intensity of the decoction mash can deal with much coarser grists while giving you the same conversion efficiency (i.e. amount of extracted sugar)

I haven't tried conditioning the night before and milling the day of brewing. I thought that the moisture would have penetrated further than the husks and the conditioning would not be as effective. I guess there is still a lot of room for experimenting and finding practices that may even work better than what I have published.

I have not tried it with a corona mill but are very interested in hearing about your experiences. Some brewers in my club have them and I may try to borrow one some day to test it for myself.

Malt conditioning raises the grist volume by about 30%. But that doesn't mean that the mash volume will be greater since the actual volume of the malt solids is not increased. The grist is just "fluffier" and more open. Which is a nice thing in thin mashes, which I'm advocating as well, since the grain is distributed more evenly throughout the mash.

I don't have a problem with rusting rollers. The only rust I have is on the adjustment knob and that doesn't get in contact with the conditioned malt anyway.

I used to say that less husk shredding means less astringency, but I have backed off from this statement as there is no mention of this in the literature and I have no data to support that. Bamforth and Lewis say the same in "Essays in Brewing Science".

In the end you should see it as just another tool that you may or may not use in your brewing. It's not the key to brewing excellent beers nor will be a guarantee against stuck sparges. It just allows you to mill a bit finer while maintaining run-off speed. If you mill too fine you'll still get a stuck sparge since there will be too much flour in the grist. As with all new techniques: If you are interested give it a try and see for yourself if it is worth the added effort. If you can hide the added time behind a longer process step (e.g. heating strike water) wile improving lauter speed, malt conditioning can actually save you time. But I have not done good enough side-by-sides to confirm this.

Kai

1760
Beer Travel / Re: Schneider Hopfenweisse
« on: November 17, 2009, 02:38:15 PM »
That's the Brooklyn Brewery collaboration, no?  I had the one they brewed in the US but I don't remember if I've tried the version brewed in Germany.

Yes, it is the Brooklyn Brewery collaboration I found that out later. I even happened to read about it in a BYO article on the plane.

Kai

1761
Beer Travel / Schneider Hopfenweisse
« on: November 10, 2009, 04:22:30 AM »
I'm in Munich right now and just went to the "Weisses Brauhaus" to have a Schneider Weisse with some Weisswurst (white sausage) for breakfast. As I check
out the menu after already having one beer I noticed somrhing that caught my interest. Schneider Hopfenweisse, a wheat with 8.6% alc and American hops. Correct, it tastes like a wheat IPA. Denny, even you would like it. The percievef bitterness is that of a regular wheat but it has the full taste and aroma of C hops. None of the clove though. I think that would have fought the hops anyway.

I'll have to post pics when I'm back.

BTW, they put it on the menu just yesterday.

Kai

1762
All Grain Brewing / Re: Length of decoction boil for bock
« on: November 08, 2009, 06:15:57 PM »
You don't have to brew a side-by-side on the same day or weekend. It's nice if you can, but if you can control lots of the process parameters you can brew "side-by-sided" one or two weeks apart. That's what I do. The most difficult factor to control might be yeast. But you can use dry yeast for that.

Kai

1763
Equipment and Software / Re: RO system Qs
« on: November 07, 2009, 08:15:08 PM »
Maybe look into another way to remove the carbonate fromyour water. A link to get you started.

http://www.tutorvista.com/content/chemistry/chemistry-iii/hydrogen/methods-hardness-water.php

I was about to suggest something like this as well. Lime treatment to precipitate temporary hardness (which is mostly CaCO3) seems to me the most economical way of getting softer water on a larger scale. I have an RO system now, but If I were to brew substantially larger batches that 5 gal I'd look into integrating lime treatment into my brewing. You can use simple alkalinity and hardness tests they sell in aquarium stores to check the results.

Kai


1764
All Grain Brewing / Re: Length of decoction boil for bock
« on: November 07, 2009, 08:09:52 PM »
I never go longer than 45 min. Not because I have data that it stops making a difference, but because any longer seems too long.

Kai

1765
The Pub / Look what I get when I browse the new site on my iPod
« on: November 06, 2009, 01:01:35 PM »


The forum limits images to 200x300, here is full resolution pic: link

Kai

1766
Extract/Partial Mash Brewing / Re: Extract and DMS
« on: November 06, 2009, 11:46:35 AM »
Does someone know why that is? I.e. is the amount of late addition extract too little or is the amount of DMS precursor in malt very low to begin with?

I don’t say that it shouldn’t work. I’m just curious is anyone has some additional insight.

Kai

1767
All Grain Brewing / Re: New to all-grain brewing
« on: November 05, 2009, 01:44:43 PM »
Try blankets and/or sleeping bags first. I assume that this is what you have at home and that you would have to buy styrofoam. I cover my mash kettle with blankets for the rests. I also suggest going with a thinner (1.5-2.0 qt/lb) mash since that will increase the amount of water in the mash and with it its ability to hold the temperature. Aside from that, thin mashes are also easier to work with.

Kai

1768
Equipment and Software / Re: How do you brew?
« on: November 05, 2009, 08:04:32 AM »
As it is with many brewers, my brewing has evolved over the years. I actually moved back inside.

These days I mash in my 30qt turkey fryer pot on an electric stove. By doing so I can easily run step mashes (Hochkurz, i.e. 63 C –> 70 C –> 76 C, is my favorite) and don’t have to worry about getting the strike water temp just right. I have been able to do back-to-back batches with only 1% wort fermentability difference. I only have to stir during heating and rest the mash wrapped in blankets during the rests. I then use my old MLT as just LT and batch sparge.

Boiling is done in the same 30qt pot on the deck.

Brewing inside allows me to brew at night (I can easily start at 7 and pitch by midnight which includes a pretty long whirlpool rest in ice water) and watch the kids.

Kai

1769
Up at the top, under your name, do the Unread and Replies links get you close?

That's it. I know they were hiding somewhere with a diffrent name.
Thanks, Drew.

But I think an “Admin” forum would still be useful. Otherwise this forum would be the closest fit for maintenance and usage related issues.

Kai


Kai


1770
Yeast and Fermentation / Re: Yeast and Zip Lock baggies
« on: November 04, 2009, 04:23:09 PM »
Any issues with the baggies blowing up from residual fermentation?

Kai

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