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Messages - kgs

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Beer Recipes / Re: Amount of Vienna in Bell's Two-Hearted Ale?
« on: April 30, 2010, 09:50:04 AM »
Would this Briess Bonlander Munich Malt be the right grain?

Beer Recipes / Re: Amount of Vienna in Bell's Two-Hearted Ale?
« on: April 30, 2010, 08:51:57 AM »
FWIW, guys in my club have had good results using light Munich instead of Vienna.  Bells also uses Breiss for most of their base malts.

Thanks! Would they have a recipe to share?

Beer Recipes / Re: Amount of Vienna in Bell's Two-Hearted Ale?
« on: April 30, 2010, 08:12:32 AM »
This is a really typical version (sorry, the site wasn't responding earlier):

Brew365 lists pretty much the same thing:

Half Vienna? Why not? That's the fun of homebrewing. Vienna has slightly lower diastatic power (or so I am reading) but Beersmith can help me adjust the bill. 

Beer Recipes / Amount of Vienna in Bell's Two-Hearted Ale?
« on: April 30, 2010, 07:35:47 AM »
I did my second batch of this recently and it's tasty but Not Quite Right; not as grainy as THA, and a little paler.

I do a partial mash, using extract in place of about 50% of the grain bill, and cut the recipe in half, but basically, the full, all-grain recipe (found several places on the Web) is 10 lbs 2-row, 2 lbs Vienna, 1/2 lb Crystal (15L), 1/2 lb CaraPils, and then lots of Centennial in the wort and in dry-hopping. I used Nottingham in the second batch. The first I used California Ale yeast and felt it was a little closer to the mark, so I'm thinking I'll go back to that. I'm hitting the what look like good numbers (1.068/1.012).

What if I bump up the Vienna a bit? Other ideas?

We can't get this beer in these parts, so my interest in it is even higher than it was when I could walk into the local grocery store and buy a six-pack. I'm finding I really like single-hop beers... something about focusing on one particular hop is very pleasing to my palate.

I have a family event this weekend and also have to work on a presentation I just realized is uh, this coming Friday. So I'll just be dreaming about next week's brew session...

Zymurgy / Re: Easing the physical process
« on: April 28, 2010, 09:20:54 PM »
I write on the side. I have written close to 100 technical articles (different field than homebrewing) and two books, plus some literary essays. I hesitated to raise my hand because my day job has pulled me in so deeply since I started last fall. Great job, major commitment. But I'm interested. It would be an interesting (even funny and moving) piece to write.

All Grain Brewing / Re: SS mesh vs false bottom
« on: April 28, 2010, 09:07:51 PM »
Here is one source about husk content:

"Some of the additional protein comes from the higher husk content of 6-Row malting barley. Because it's more plump, 2-Row malt has less husk in relation to its size than 6-Row malt."

Zymurgy / Re: Easing the physical process
« on: April 27, 2010, 07:39:11 AM »
You can make 1-2 gallon batches on the stove in a stock pot using a spaghetti strainer.  I knew of a 70+ year old woman who would do just that.

Sure you can. But an interesting challenge is to adapt the standard batch size to accommodate the brewer, who might be a person with a bad back, undergoing chemo, wheelchair-bound, or for that matter pregnant (there must be women who have brewed while pregnant--after all, *making* beer isn't the problem), or is simply brewing in a challenging home environment--for example, where the ideal fermentation area is a steep flight of steps up or down from where brewing takes place.

(It interests me that 5 gallons *is* the de facto standard--why not 4 or 6? how did it come to be 5?--and if I ever get the time to research that question, I will.)

Zymurgy / Easing the physical process
« on: April 24, 2010, 09:40:01 AM »
Maybe this has been done, but what about an article (or articles) focused on homebrewing for people who are differently-abled, older, smaller, use wheelchairs, etc.?

As someone in the old-and-small category, I have found many good ideas on the Forum and on TechTalk for easing the brewing process--just today, I learned that some homebrewers siphon their wort from the brew pot into the fermenter, which helps solve a question I had about moving to full batches. That might seem obvious to many homebrewers but it wasn't to me, and it's the kind of technique that could make homebrewing more accessible and promote homebrewing to diverse demographics.

Equipment and Software / Re: Brew kettle thoughts
« on: April 24, 2010, 09:26:05 AM »
Thanks! My math skills are (obviously) terrible, but I googled similar stock pots and I see what you mean! (I even measured my 5-gallon stock pot to compare.) 

That's good news, because I've been assuming that a 9- or 10-gallon brew pot would be too unwieldy for me to deal with.

Working toward legalization in all 50 states, working to include the Territories in brewing competitions, and reviewing/adjusting the NHC guidelines would be three good areas to work in.  I have no interest in competing, but from reading the Forum it appears that the competition is having some inevitable growing pains--the byproduct of laudable success.

In terms of what the AHA itself has been doing, I appreciate the improvements to the website and the more visible advocacy for homebrewing legalization. For a very small national association, it does a remarkable job. I manage an organization run by 4 people so I appreciate how much bang for the buck the AHA staff are delivering.

I winced a little at the word "dithering" because yesterday morning I got up at 5 and read the BA bylaws very carefully in an effort to understand the relationship of AHA to the BA. Bylaws do matter in the NPO world--I'm on a bylaws committee right now for another organization, and the committee was formed because the bylaws were standing in the way of that organization's growth. But I agree bylaws can't be the be-all end-all. I once made a similar decision on another committee--forget updating the manual, let's do some direct action--and it was the right call.

Equipment and Software / Re: Brew kettle thoughts
« on: April 24, 2010, 07:41:40 AM »
I did a very quick check and this looks like a pretty decent deal.  Full disclosure statement:  I am not affiliated in any way with this site.

"The 9 Gallon 18/8 stainless steel stock pot is 14 inches tall and 13 1/2 inches wide." Wait, does that seem right? Is it like one of those little cars where all the clowns come pouring out? I suspect a typo. :-)

Is there a confusion of steeping specialty grains or mashing for a partial mash here?

I didn't see any base malt listed to convert for a partial mash, without seeing the entire recipe I think this looks like an extract with grain recipe, which should be steeped and can be done at a higher temp. 165ish?

I do mostly partial-mash at this point, converting all-grain recipes to half-extract and mashing the rest in a 5-gallon cooler. It has been my assumption that it's a partial mash when at least a significant minority of the recipe relies on base malts for conversion, but I observe partial-mash being used interchangeably with what is really extract brewing with steeping grains and maybe a bit of base malt for flavor. I don't know if there's a formal definition of partial mash, or if it even matters. Though from this thread I guess it does matter a bit in terms of being aware of sparging and temperature-control issues.

General Homebrew Discussion / Re: Brewing TV!?
« on: April 20, 2010, 08:41:29 AM »
We "guys" [sic ;-) ] look forward to seeing the debut show!

General Homebrew Discussion / Re: Brewing TV!?
« on: April 20, 2010, 07:29:55 AM »
I appreciate the comments about BN "asshattery" (and lack of editing)... I wondered if it was just me. I've been pointed to shows where to get to the actual information being delivered I had to listen to the equivalent of Beavis and Butthead huh-huhing for well over an hour. I much prefer Basic Brewing, which is a very well-managed show.

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