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Messages - hopfenundmalz

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1
Yeast and Fermentation / Re: Rehydrating dry yeast
« on: December 15, 2017, 07:40:55 AM »
It's interesting that Clayton Cone found that slightly elevated water temp produced better viability when there are other studies that found the opposite. I err on the safe side and rehydrate at a temperature that is closer to room temp.

It depends on the yeast. If you poke around manufacturer web sites you can find info.

Fermentis has lager rehydration temps at 70-77F, Ale rehydration at 77-84F.

I just looked up Lallemand 71B, that is at 40C=104F. Dr. Cone’s area was wine yeast.

2
The Pub / Re: Left Hand Suing Whitelabs
« on: December 13, 2017, 06:10:53 AM »
I still use White Labs and Wyeast without fear.

Yeah me too I just don't spend $500+ dollars for a 20 bbl pitch anymore, I grow yeast up from packs.
Do you make some QA checks as you grow up? Just asking as to why that is better for you.

There are multiple reasons why it is better, I can get packs of yeast within a week WL and WY were taking sometimes 4-6 weeks or longer to get me a pitch and when one showed up DOA that was a real problem. As far as quality checks, everything acting "normal" is a pretty big deal, once I have the pitch grown up I will do a cell count/viability, check for misshapen cells and do a sensory evaluation. If everything checks out I will pitch either into a 15 or 20 bbl batch depending on what I am trying to do. Takes me a week to go from a single pack of yeast to a 20 bbl pitch so time saving is huge and I have started a regular rotation so as to keep better track of generations.

Having the problems with WY has forced me to start taking more control of my yeast in house so that is a good thing but still smarting from the issues I had from them last year.

I still primarily use WL and WY, but also use Yeast Bay and Imperial.  I definitely think that the explosion of craft beer has caused a strain on the yeast companies. I still trust all of their products but I do not think they are infallible.
I bought yeast only 4 times in 7 years. As long as I get flavor profile what I want and get good performance, there is no need for new pitch. It takes up to 6 generations till yeast starts performing to its best.

I know of much smaller breweries then Left Hand that have yeast propagator. I am very surprise their lack of control
On the front end.


Sent from my iPhone using Tapatalk
Good to hear from you again.

3
General Homebrew Discussion / Re: Gelatin finings and oxidation?
« on: December 12, 2017, 02:42:25 PM »
Do you purge the head space with CO2 after you add the gelatin. Hit it with 30 PSI, release, repeat about 10 times.

4
General Homebrew Discussion / Re: American light lager
« on: December 11, 2017, 09:04:07 AM »
Miller uses corn rather than rice, so rice is definitely not an obligatory ingredient for AAL.
Corn grits or corn syrups are what most use. Budweiser has American grown rice, and they claim it is more expensive than Barley malt.

5
General Homebrew Discussion / Re: American light lager
« on: December 11, 2017, 07:53:48 AM »
^^^^
Jeff, as to the old saw about adjunct lightening the protein load of six-row malt:  Some of the analyses in the Wahl-Henius Handybook show that American six-rows often had protein levels on par with modern European two-row. I suspect that American protein levels (and accompanying enzymes) increased over time to suit adjunct use rather than the other way around!   It really was just about cost.

I can agree with that after WWII, when the adjunct % went up and the hop rate went down.

6
General Homebrew Discussion / Re: American light lager
« on: December 11, 2017, 07:05:32 AM »
Ah, some American Lager, crisp refreshing and full of adjuncts, or not.

American Lagers of today have high adjunct percentages and low bitterness. It was not always so, and the CAPs and PrePro Pilsners hade less % adjuncts and more bitterness. They were crisp and refreshing, and tasted like beer! The adjuncts reduced the protein from the North American 6row, which made for clear beer.  Here is an article by my fellow AABG member and friend Jeff Renner.
https://www.homebrewersassociation.org/attachments/0000/1298/SOzym00-Pilsner.pdf

The Bushwick section of Brooklyn was a brewing center at one time. Those breweries made Pilsners with Adjuncts, except for one, Trommer’s. That was all malt.
https://www.morebeer.com/brewingtechniques/library/backissues/issue2.1/jankowski.html

I have not read the Jennifer Tally book, but the description of the beer has a couple of clues that stand out. An all malt session beer at 1.040 will naturally be lighter in body due to the lower gravity. New Glaris is know for their lagers, as Dan Carry got his brewing education in Germany and brews many beers to the Reinheitsgebot. I don’t know what base malt was specified, but you can brew clear beers with North American 2 rowPils malt.

One other thing needs to be stated. Rice is used in Budweiser labeled brands, it says so on the cans. Busch Brands use corn syrups from what I can tell (AB used to have a corn processing plant in Lafayette Indiana way back when I was going to Purdue). Some breweries still use corn grits, and you can see the cereal cooker at Yuengling’s new brew house in Tampa.

As to a currently produced all malt 5% beer, August Schell’s Pilsner fits the bill.
http://schellsbrewery.com/beer/pils/

7
Ingredients / Re: Brewtan-B dosage amounts confusion
« on: December 07, 2017, 05:55:59 AM »
There should be a Brewtan-B dosage sticky for us old guys, who always are trying to find it.m ;)

8
Ingredients / Re: Crisp Heritage Malt - Chevallier suggestions
« on: December 06, 2017, 12:56:02 PM »
Didn't Bell's do an English ale with Chevalier a while back?

I'd think a Best or Extra Special bitter or an Old Ale would be best suited to emphasize the flavor of what you have there.
Yes, it was great! A 4.0% best bitter, the malt flavor was like a baguette with walnut paste.

Where did you find it ynotbrewsome?

9
Kegging and Bottling / Re: Cleaning your bottling gun
« on: December 03, 2017, 05:39:16 PM »
I would run iodaphor solution through it, after the PBW.

Why IO star instead of starsan? I cannot find much information on iodophor other than it doesn’t foam as much and can tint your lines after heavy use.

Is Starsan sufficient? It’s cleaned my carboy just fine.
It was already answered by a couple of my friends, but Star San is good at killing bacteria, not so good on Yeast, Brett (wild yeast), or mold. You can do internet searches and find guys who wash their yeast with Star San, doesn’t kill the yeast. That is why I said use Iodophor for sanitizing, after cleaning with PBW.

I had some kegs that went To a Brett taste and lots of pressure and foam. Star San didn’t do the job. Iodophor did. Oh, and I boiled the posts and poppets to be sure that Brett was dead in the nooks and crannies. The bugs and critters can’t take the heat.

10
The Pub / Re: Long Strange Trip - Yellowhammer Journey
« on: December 03, 2017, 07:13:45 AM »
Wow.
I seem to remember when you were showing us samples of the proposed logo.

Same here. That is some impressive growth, Keith.

11
Ingredients / Re: Weyermann CaraRye
« on: December 03, 2017, 06:29:11 AM »
Thanks for the write up. A rye beer is on my list to brew.

12
Kegging and Bottling / Re: Cleaning your bottling gun
« on: December 02, 2017, 01:16:08 PM »
I would run iodaphor solution through it, after the PBW.

13
Cherry in german lagers is dark Munich. 

that has always been my take.

What color rating of Munich? Isn't "dark" is dependent on maltster?

most german maltsters' dark or II munich is in the 8-10L range.  I predominantly use Weyermann's which is in that range. 

Some American maltsters dark is much higher L and is more like a specialty grain rather than a base malt.  I wouldn't use a high % of any of those.

Durst and Avangard have Dark Munich at 40 EBC which is 14.7 Lovibond.

14
Ingredients / Re: Isinglass Storage
« on: December 01, 2017, 04:51:40 AM »
Store it cold.

15
In red X I get a dark cherry flavor. So bing?

I will be on the lookout for that, now that it is narrowed down.

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