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Messages - hopfenundmalz

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1
BTW, as I said on your website, I think the exbeeriment perfectly demonstrated why so few breweries ferment under pressure.

For sure, at least intentional added pressure. I am really curious if the pressure created by the huge volumes of beer is really the reason commercial brewers can run warmer ferm temps... or if our thinking about ferm temps is just a bit askew.

Then again, what is the temperature in a big tank? At the 2011 NHC Terence Sullivan said Sierra Nevada had a multiple probe array made and put into a 800 bbl fermenter. They saw about 8 degrees F difference from bottom to top.

2
Good read. As to regards to Bell's, on a tour of Bell's they said they ferment pretty hot, how hot was not mentioned. Their house yeast gives an orangey aroma, and I wonder if that is accentuated with higher temps. They also ferment dry hopped beers in 400 bbl fermenters, and others can be in 400 or 800 bbl fermenters.

A local brewery used to use Ayinger's strain before White Labs offered it, but switched to the high pressure lager yeast to minimize tank time. So many of the folks around Ann Arbor know this.
http://www.whitelabs.com/yeast/wlp925-hp-lager-yeast

There are still production breweries that use open fermentation, and many of the Franconian lager breweries use open fermentation. Maybe tradition, or maybe better tasting beer? As I have many fermenters, I am not usually in a big hurry (my fermentations go pretty fast).



3
General Homebrew Discussion / Re: Prop. 65?
« on: Today at 12:42:36 AM »
Stone beers used to have a warning. Not for the beer, but they had to include it due to the paint on the outside of the bottles.

4
General Homebrew Discussion / Re: Beer Brewer Brain Fart
« on: April 26, 2015, 06:43:03 AM »
Don't panic. Let it ferment out, let it set for another week of so. Rack off the cakes of true and yeast gently to your bottling bucket or keg.

5
Yeast and Fermentation / Re: WLP001 fermented at lager temps?
« on: April 25, 2015, 12:45:34 PM »

I'm not a big user/fan of Chico, but I've heard it throws off peach-like character when fermented cooler than 62F. If ambient is 55F, you might expect exothermic heat to raise the temp of the fermenting beer to just about 62F... maybe pitch warm, around 70F, then place it out there?

Edit for clarification: I'd pitch at 70, let it ride in the cool garage for 2-3 days, then bring it indoors until it's finished.

I've had that happen with US05, but never with 1056.
I have always read the peach thing with US-05. Not with the others.

Interesting! I've always read US-05 was the same strain as the others. Despite my lacking love for that yeast, I'll have to do a comparative xBmt at some point :)
The yeast offered by the suppliers all have subtle differences when reputed to be from the same source. Mark has talked of different isolates of the same strain.

Several years back a friend did a split fermentation, same wort and conditions. We tasted it at a club meeting and they were different, by small amounts. What you could contribute would be to do the same and have those evaluated in a blind triangle test, which was not done at the club meeting.

Some have said the SN yeast is a little different from what is on the market. They maintain their own house strain. You might culture some from a bottle and see if it is different.


6
Yeast and Fermentation / Re: WLP001 fermented at lager temps?
« on: April 25, 2015, 12:25:51 PM »
I'm not a big user/fan of Chico, but I've heard it throws off peach-like character when fermented cooler than 62F. If ambient is 55F, you might expect exothermic heat to raise the temp of the fermenting beer to just about 62F... maybe pitch warm, around 70F, then place it out there?

Edit for clarification: I'd pitch at 70, let it ride in the cool garage for 2-3 days, then bring it indoors until it's finished.

I've had that happen with US05, but never with 1056.
I have always read the peach thing with US-05. Not with the others.

7
Equipment and Software / Re: Ball Valve Cleaning
« on: April 25, 2015, 06:50:59 AM »
The 3 piece ones allow one to take it apart and clean and sanitize. The hot side gets that routine on occasion. The ones on the conical more often.

8
Events / Re: NHC Thursday night?
« on: April 23, 2015, 10:36:19 AM »

As for NHC2016, thanks anyways...I guess I really on need to wait a few more weeks to find out for sure.

a reasonable question might be, will we know '16 location, at '15 NHC?
I am trying to remember if the next years conference time and dates were not announced at NHC. If Gary Glass has the signed contract, it is announced.

9
All Grain Brewing / Re: 100% pils malt. Too light?
« on: April 23, 2015, 09:04:40 AM »
I like mine crisp and dry. 5.25pH, 100% Pils malt, ~38 to 40 IBU, get the sulfate to 65 to 80 ppm. That makes it more Northern Germany in character, like Jever.

10
Beer Recipes / Re: ESB thoughts
« on: April 21, 2015, 01:19:03 PM »
There is a good Can You Brew It where they interview John Keeling of Fullers.

11
General Homebrew Discussion / Re: NHC 2015 First Round Results
« on: April 21, 2015, 01:05:11 PM »
Well Chicago results just posted... Skunked. Oh well.
Reading trough the thread, I know I am in good company getting skunked.

12
General Homebrew Discussion / Re: NHC 2015 First Round Results
« on: April 21, 2015, 12:41:59 AM »
They used to wait until all the regionals were tabulated, but changed to the current model.  The old way would always be hung up on one tardy region.  I like the current way better, personally.
When the results were all released at once, and one region was late with the data, there was a lot of complaining from those that did not know if they should re-brew.

It is fun when you win a medal. This year my fun will be applauding and cheering for those I know who win medals.

13
General Homebrew Discussion / Re: New Old World Hops?
« on: April 20, 2015, 01:16:22 AM »
The all Mandarina Pale Ale was great, I am a big fan of that hop.

I have tested beers made with the melon and Blanc. The melon was interesting, the Blanc was not so good on my palate.

14
Yeast and Fermentation / Re: Fermentation and Dry Hopping
« on: April 15, 2015, 06:52:37 PM »
Vinnie Ciluzo says drop the yeast and dry hop. Matt Brynildson says dry hop with 1-2.P to go. I have read that either linalool or geranoil increase in level during fermentation.

Play with the variables, see what you like.

15
Beer Recipes / Re: Timothy Taylor Landlord
« on: April 15, 2015, 09:42:30 AM »
Thanks Jeff. Is it an ESB, is the OG target correct at 1.047? I have also never had the original or a clone, but the descriptions of it sound like something I would like to make, just trying to piece it together in Beersmith

Special/Best Bitter at 4.3% ABV
http://timothytaylor.co.uk/landlord

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