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Messages - mabrungard

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Beer Recipes / Re: Lemon Wheat Ale - Recipe Advice?
« on: June 06, 2017, 05:14:49 AM »
I'm with Martin on the Pilsner malt.

I have to say I was disappointed that regular 2-row pale malt didn't work better since it seems more domestic or American, but my palate said that Pils and Wheat were more pleasing together.

Beer Recipes / Re: Lemon Wheat Ale - Recipe Advice?
« on: June 04, 2017, 11:16:53 AM »
I make a nice apricot wheat that has high appeal with consumers.

Of course, the recipe uses a significant percentage of wheat malt like your recipe does. I've vacillated between Pils and Pale malt and have finally settled on the slightly sweeter and softer notes from the Pils malt.

While your proposed bittering isn't very high, I do use a lesser bittering level in the range of 12 to 15 IBUs. To help provide balance, I acidify the finished beer with lactic acid to a pH of about 4.1. That level is just a bit lower than typical ale yeast will take a beer and it certainly helps make the beer crisp and lively. Of course, its imperative to make sure the wort pH is in the proper 5.2 to 5.4 range to avoid other brewing problems.

Lemondrop has a pretty strong and notable flavor and I'm not sure that you'll want to hop this beer that heavily, but its worth a try. I've never used lemon extract, so there is no help here. I have zested a few beers and that can be effective when added at flame out.

The pseudo boh pils profile was developed to provide modest chloride and sulfate while keeping the calcium level low. Since lager yeast can be adversely affected by elevated calcium content, this profile is advisable for delicate lagers like boh pils.

This profile does produce a problem in the mash. The low calcium level may not be sufficient to knock out the wort's oxalate content. To help avoid this problem, I recommend that you plan on adding all your salts calculated for the entire batch (mash + sparge) water to the mash. That way, the mash's calcium content is temporarily high and is diluted back down to minimal levels when the low-mineral sparging water is added.

I've used this profile in many lagers and it produces a nice clean finish that allows the malt flavor to come through.

All Grain Brewing / Re: Residual Sweetness
« on: June 01, 2017, 05:46:01 AM »
This is DEFINITELY a case where the brewer should test if additional sulfate could be added to the finished beer to help dry the finish and improve the balance. Pour a glass of the beer and add a single pinch of gypsum to the beer and mix. While the dose won't be precise, it should add somewhere around 100 ppm sulfate and that should be notable in the beer's perception.

Sulfate does not make beer bitter, it makes them finish drier and that can help in diminishing a perception of excess residual sweetness in the beer.

Ingredients / Re: Essential German hops
« on: May 29, 2017, 02:26:07 PM »
One of the old Hallertau strains will be fine, but Hallertau Blanc is not what I would call a German style hop. Its more an American hop with strong flavor and aroma characters that are not typical of traditional hops.

Spalt is another hop that I would recommend and Saaz can also be found in German beers, but its considered more of a Czech hop.

Ingredients / Re: Best bitter water profile
« on: May 27, 2017, 03:45:55 PM »
While the Pale Ale profile with its 300 ppm sulfate content could be fine for a Bitter, you might want to start at a lesser content until you understand where your preference lies.  At a minimum, I recommend at least 100 ppm sulfate for that style and I think you'll find that roughly double that content is still desirable.

I use male 1/2" camlock fittings on my Therminator. That works well. All of my hoses have female camlocks and all the equipment has male camlocks. With silicone gaskets in the camlocks, they seal very well.

All Grain Brewing / Re: Are grain bits in boil kettle a problem?
« on: May 26, 2017, 10:39:24 AM »
Grain husk does contain silicate, so you should avoid getting that in your kettle. But the kernels shouldn't be a problem. In most cases, it shouldn't matter if you get a little husk or kernel in the kettle.

Hop Growing / Re: Some Reading on Hop Training Dates.
« on: May 26, 2017, 10:35:52 AM »
Interesting. Wish I had seen that earlier, but I believe my practices are in conformance with their recommendations. I cut all of my Cascades and Centennials down at the end of April (both are late varieties) and the selected new bines are on the strings. I did not cut down my Northern Brewer (its an early variety) and they are well up the strings.

Equipment and Software / Re: CO2 Education
« on: May 20, 2017, 05:47:02 AM »
While that difference in purity is small, it can make a difference in the longevity of the beer. Its not just the price.

Use food-grade gas.

Commercial Beer Reviews / Re: Taxmans Triple Hopped
« on: May 20, 2017, 05:42:24 AM »
Agreed. If you see Taxman beers on tap or on the shelf, you are virtually guaranteed of having a pretty darn good beer. They are focused on Belgian styles and execute them well.

Regular silicone seal should work. Apply a modest glob over the defect and let cure.

Obviously, welding is a better and permanent fix.

Equipment and Software / Blichmann Pump
« on: May 13, 2017, 03:07:17 PM »
I just became aware of a new pump that Blichmann is coming out with. I saw a pre-production version at my LHBS and heard their staff's reviews after using it in their in-house system. It reportedly was developed in conjunction with March pumps and it does look and sound impressive.

From the pump specs, it is more powerful than the typical March or Chugger since it reportedly delivers up to 7 gpm and max's out at 21 ft of head. I seem to recall that my March 815 can deliver something like 5 gpm and it max's out at about 12 ft of head. So this new pump can move some wort. Interestingly, the SST head is held onto the motor with a tri-clover clamp and it includes one of Blichmann's needle valves for flow control. I see that it also includes a spring-loaded bleed port to allow you to quickly expel air from the pump volute.

The guys at my LHBS said the pump is almost scary quiet, so that is nice. But, I have to admit that the typical March or Chugger isn't that loud either.

I'm not in the market for a pump, but if I was, this would definitely be at the top of the list.

Extract/Partial Mash Brewing / Re: Adding salts to extract brews
« on: May 12, 2017, 05:57:51 AM »
While there is some mineral content in any extract product, it may not be sufficient for your tastes. It is OK to add more.

An important factor is to avoid adding too much since there is some ionic content in the extract and you should acknowledge and account for that. Unfortunately, you are unlikely to know how much is in your extract. The only advice I can give you is that Briess extracts have a high amount of sodium due to their tap water. If using their extracts, I suggest you avoid adding any sodium salts.

Might be a situation where a taste dictates the direction.

Absolutely. It doesn't matter that you put ingredient X in your recipe, if you (and judges) can't perceive it, its not worth mentioning or categorizing because of it.

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