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Messages - guido

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General Homebrew Discussion / Re: Who's going to NHC?
« on: May 31, 2013, 02:01:48 PM »
Can't pass up one on the East coast.  This will be my 2nd.

Events / Re: Need AHA logo for banner
« on: May 30, 2013, 10:33:41 AM »
Matt hooked me up with a logo!

Events / Need AHA logo for banner
« on: May 30, 2013, 08:59:55 AM »
I'm designing a banner for our club to display at a local beer festival.  I want to include the new AHA logo, but the Google image ones don't have enough resolution.  Is there a link where I can download a respectably-sized logo?

Events / North, East, & West Pre-Confrence Tours?
« on: May 29, 2013, 02:49:00 PM »
From the looks of the NHC website, the Wednesday East, West, and North pre-conference tours are no longer listed.  I hope they weren't cancelled.  Seems that everyone wanted the DFH tour.

I tried to follow the advice of flushing out the vacuum tubes with air, but it didn't work.  I also think the heating strip has issues.  So I bought a better vacuum sealer that's much more quiet, too.

Beer Recipes / Re: kolsch grain bill
« on: May 29, 2013, 11:42:34 AM »
That grain bill is fine.
I use 75/25 Pilsner/Kolsch malt with 029.

I have never seen Kolsch malt until now. Would Vienna be a reasonable substitute especially in smaller quantities?

I use 95% Pils and 5% Vienna, hop with Hallertau for about 30 IBU.  Ferment with the Wyeast 2575 Kolsch II yeast at about 58F.  I lager for about a month.  Tastes great.

Here's my super rad trick for using wheat berries, no cereal mash or rice hulls necessary:

Interesting.  I have heard of people wetting their grain before grinding.  I have a regular mill, not a Corona one, so  I might experiment with a pound or so.  I would still do a protein rest, and I'd still use rice hulls.  No offense.

« on: May 24, 2013, 07:26:57 AM »
The stainless steel sink has me highly aroused.  Looks like something from an old photographic darkroom.

If that one gets you "aroused", you should see mine.


« on: May 24, 2013, 06:55:58 AM »
The stainless steel sink has me highly aroused.  Looks like something from an old photographic darkroom.

In my opinion: flaked wheat is not a passable substitute for unmalted wheat.

Maybe its an issue with freshness in flaked wheat, or something that the process of gelatinizing raw wheat at home contributes, but I have always found beers made with raw wheat to be far superior.

A cereal mash is not terribly complicated. I think its easier than a single decoction.

Torrefied ('puffed') wheat is another option. Never tried it in a witbier, but I like it as a substitute for flaked wheat in smaller quantities (small amount for head retention, body, etc.). It has a subtle, fresh popcorn flavor.

I had a feeling that's what someone was going to say.  If you're gonna brew it, ya might as well brew it right.  That's why we homebrew.  Looks like I'll be doing a cereal mash.  BTW, are you the one giving the wild house strain lecture at the conference?  If so, I'm looking forward to it.

flaked wheat IS unmalted.

However flaked is pre-gelatinizated so you don't have to worry about that aspect. whole unmalted wheat berries have a gelatinization temp around the mid to high 150s if I recall. but that is best case scenario with a grind close to flour.

so with the flaked wheat the starch will be readily available to the enzymes for conversion where the un-flaked wheat the starch has to gelatinize first. which is may or may not do completely.

I did know the flaked wheat was unmalted.  I should have mentioned that so it wouldn't be confusing.  I have heard of people "cooking" the wheat berries separately to gelatinize them, and then adding the berries to the mash.  Of course, if I didn't get a total conversion, the mash would be a little cloudy--which isn't a bad thing for a witbier.

Beer Recipes / Witbier grain bill: Unmalted wheat vs flaked wheat
« on: May 22, 2013, 09:42:31 AM »
Is there a real advantage to using unmalted wheat for my Witbier rather than flaked wheat.  I understand that unmalted wheat is difficult to grind (it has to be almost flour, right), that I'll need an extended protein rest, and lots of rice hulls--just to be sure.   I've also heard that I might need 6-row for more enzymatic power.  But everyone says the wheat flavor and body is outstanding.  It's really tempting.

Like just about everyone, I started with extracts for about four years and thought I was a really good homebrewer.  Then I entered a competition and got my butt handed to me on a plate.  I took some time off from brewing and re-tooled my entire operation.  That's when I switched to all-grain.

The Pub / Re: NTSB Recommends 0.05% BAC Limit
« on: May 15, 2013, 08:46:24 AM »
The government claims they want to lower the limit to save lives and protect us from ourselves, but their true agenda has always been zero tolerance and Big Brother controlling yet another aspect of our lives.

This is getting dangerously close to political and I may end up deleting this response, but you;d be hard pressed to prove the bolded part.
I apologize for bringing politics into this, Denny.  I should have refrained from posting on this thread from the get-go.  I'll keep my politics to myself in the future.

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