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Messages - hopfenundmalz

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1
https://beerandbrewing.com/podcast-episode-26-ken-grossman/

He does talk about processes to keep O2 out, so be warned.  8)

2
Commercial Beer Reviews / Re: Anchor Liberty Ale
« on: April 20, 2018, 08:31:46 PM »
I haven't seen it around here for years.  As the very first American IPA, it was a real shocker when it first appeared, nobody had tried anything like it.  It almost single-handedly  saved Cascade hops from abandonment.   Quite a legacy.  But it seems not to warrent shelf space as an unfashionable, 40-odd-year-old relic.  I would really like to try it again.  As extreme as it once seemed, it might actually be almost  restrained enough for my tastes (relative to everything else out there) today.
Maybe the first modern Craft IPA. Ballantine IPA was around 40 years before that.

3
General Homebrew Discussion / Re: How's your LHBS doing?
« on: April 19, 2018, 02:27:52 AM »
I believe the numbers are correct that the hobby has/is retracted from its peak a few years ago.

Shopping for homebrewing has changed a lot in the past few years. BIAB cut out buying mash tun equipment and being able to buy these all-in-one brewing systems directly or through Amazon can't be helping. Similarly, a lot more people have kegerators at home for commercial beer which means they aren't buying that equipment from homebrew shops either.

Another issue is that homebrew shops are competing against their past sales. At least here the local craigslist always has several complete homebrew setup listings for dirt cheap. I know several people who bought $500 of equipment for $100 from people getting out of the hobby. Hard to imagine stores can survive just selling people grain and hops.

Beyond stores that have a competitive online presence or a strong local following, I don't know what will keep a lot of stores open in the current business model. A lot of stores will have to rethink their business model or close.

Your points are spot on. I know some that buy and resell old equipment. I know some that are down sizing to smaller electric systems, selling their old rig.

I talked with some guys last fall that are in the equipment business, they say it is brutal right now.

4
Ingredients / Re: New school Euro Hops and Saison
« on: April 17, 2018, 02:14:53 PM »
Mandarina Bavaria
Huell Melon
Individually and together, they work great.

5
Yeast and Fermentation / Re: Has dry yeast improved?
« on: April 17, 2018, 03:05:38 AM »
Yes, it has improved a bunch from the 90s.

6
General Homebrew Discussion / Re: Here comes Spring/Summer
« on: April 13, 2018, 03:58:52 PM »
It has been warm and sunny. Temp dropped 50 F last night. I’m mot in MI, but the prediction at home is rain, ice north of us, and up to 3 Feet of snow up north.

7
Ingredients / Re: my first all grain recipe from scratch
« on: April 12, 2018, 04:21:35 PM »
Thanks, Jeff, for catching me on wheat malt.  Still would not want to start all grain brewing there though.
Yeah, it can be a little sticky.

8
Ingredients / Re: my first all grain recipe from scratch
« on: April 12, 2018, 02:51:59 PM »
You need a base malt to provide the enzymes to convert your honey malt and flaked wheat.

thanks robert

im thinking a mild ale malt or a wheat malt

i guess the honey malt isnt a base malt?

i didnt know there was a difference, its my second batch, the last one i did was an extract kit, so i wanted to try my hand at all grain, but ive never malted barley so i decided on baby steps lol
Honey malt (aka brumalt or melanoidin malt) is made by a process similar to caramel malt and contains no enzymes (diastatic power 0.0° Lintner.)  But unlike drum-produced caramel/crystal malts it is not completely vitrified and does retain some starch, so cannot just be steeped either. It must be mashed with an enzymatic malt, same as the flaked wheat.   It should be limited to no more than 20% of the grain bill.  You could also include up to 30% flaked wheat, and an American 2 row brewers malt at 50% could, in theory,  still convert the mash.  Mild ale and wheat malts are only able to convert themselves, they are not intended to convert adjuncts.  Maybe you should gain some more practical understanding of the principles of all grain brewing before jumping into recipe creation.  People around here will be glad to help you along the way.

Good advice. The part on wheat malt only being able to convert itself is not what I remember.

Briess lists their wheat malts as 160 and 180 Lintner, which is pretty “hot” on enzymes, right in 6 row territory.
Weyermann wheat malt is listed at 300 WK, which is about 90 Lintner, close to Pilsner malt, so it could convert some adjuncts.

http://www.brewingwithbriess.com/Products/Wheat.htm
https://www.northernbrewer.com/weyermann-pale-wheat-malt


9
General Homebrew Discussion / Re: Invincible Rumors
« on: April 11, 2018, 09:30:56 PM »
Yeah, after looking into it a bit more I stand corrected. The way the vanes on my chugger pump looked (looking in the outlet) made it look like it worked along those lines. After looking at some replacement kits, the March pumps are clearly positive displacement, as are the Chugger pumps. (albeit with what appears to be a more poorly designed impeller than the March)
Positive displacement pumps are different than a march or a chugged. I can close the outlet of my pumps and the don’t blow up, the vanes don’t form closed chambers. Hydraulic power steering pumps have pressure releif valves to prevent that, and there is a side plate and lock ring designed to be the fuse if the releif valve fails.

Maybe my definition of positive displacement is different than yours.

Edit
March calls them centrifugal pumps.
http://www.marchpump.com/pumps/beer-pumps/815-pl-beer/

10
General Homebrew Discussion / Re: Invincible Rumors
« on: April 11, 2018, 03:10:03 PM »
Despite it's strange looks, the riptide is a step in the right direction. Still, it's an example of a product that's kinda worse for being so close to perfect. Really needs a center inlet...

FYI, a food industry pump has many of the same features...the center inlet being the biggest "wish we had it."

Definitely don't need the industry price...

https://www.mcmaster.com/#flow-pumps/=1ccqmky

What's the big deal about a center inlet?

Center inlet means centrifugal pump, vs. the standard positive displacement. Basically, to me the advantage is everything can be made of cleanable, wear-resistant stainless, vs. the plastic impellers in a positive displacement pump. Someone with a deeper understanding may have further insights than me.
The standard pumps are not positive displacement.

11
Ingredients / Re: Wild hops
« on: April 09, 2018, 08:16:37 PM »
Growing and brewing with it will be the easiest test. Centennial is not too hard to distinguish. As it starts to grow you can also compare pictures of the plants. Some hop plants have distinguishing features.

Since hops are very terrior dependent, even if it was Centennial it might have none of the character usually associated with Centennial. I just returned from New Zealand, where they grow Cascade from rhizomes from the US.  It's so entirely different from our Cascade that they had to give it another name.  You would never recognize it as Cascade.

isnt  madarina bavaria just cascade grown in germany?

That would be Hallertau Cascade, which is grown and used in the German Craft PA and IPAs. The first link has a nice article by Stan Hieronymus, showing how Cascade changes as to location.

Mandarina Bavaria was developed by the Hüll Hop Research Institute, Cascade was the Mother. More information in the second link.

http://appellationbeer.com/blog/cascade-a-study-in-hop-terroir/

https://www.hopsteiner.com/variety-data-sheets/Mandarina-Bavaria/

12
Homebrew Con 2018 / Re: Getting to homebrewcon anyway
« on: April 09, 2018, 01:40:14 PM »
Hope to meet you there Steve.

13
General Homebrew Discussion / Re: Invincible Rumors
« on: April 07, 2018, 04:19:33 PM »
My own personal pet peeve is when I hear mention of the flash point of hop oils as if it has any relevance to brewing, or the thought that hop oils instantly "flash off" in boiling liquid. Flash point is a measure of flammability and vapor pressure of a pure liquid at a given temperature. It has no bearing whatsoever on oils that are dissolved at a low concentration in boiling water.

I've never seen a spontaneous flame appear above my boil kettle, and I am pretty sure I have had higher concentrations of hop oils in my brew kettle than most other brewers.
There was an NHC presentation years back by a hop guy who talked about the low flash points of the oils.
Sounds like someone is confusing flash point with boiling point/vaporization point.  Obviously some hop oils are volatile at room temperature, or else we wouldn't smell them.  They also can get driven off in the boil.  So I think that may be what the person is thinking, but you are correct that wouldn't have anything to do with water solubility.

An accidental combination of two unrelated phenomena.

There was an NHC presentation years back by a hop guy who talked about the low flash points of the oils. That got it going.

Myrcene doesn’t get into beer unless you dry hop. It’s boiling point is ~330F, so it isn’t boiling off.

14
General Homebrew Discussion / Re: Invincible Rumors
« on: April 07, 2018, 01:36:30 PM »
My own personal pet peeve is when I hear mention of the flash point of hop oils as if it has any relevance to brewing, or the thought that hop oils instantly "flash off" in boiling liquid. Flash point is a measure of flammability and vapor pressure of a pure liquid at a given temperature. It has no bearing whatsoever on oils that are dissolved at a low concentration in boiling water.

I've never seen a spontaneous flame appear above my boil kettle, and I am pretty sure I have had higher concentrations of hop oils in my brew kettle than most other brewers.
True, and I have done that in the past. I think vapor pressure would be a better metric.

15
Yeast and Fermentation / Re: Sarfale US-05
« on: April 06, 2018, 03:55:57 PM »
I'm an outlier, but I don't care for US-05. I've tried fermenting cooler, fermenting warmer, in between the two, in different styles...I just don't like it. I've had better results with the liquid varieties of the strain, but honestly the results weren't much better.

I enjoy the Chico strain in commercial beers, but personally I've never been happy with the results when I brew with it.

You're less of an outlier than you might think.  I don't care for 05 and have stopped using it.  Like you, I prefer the liquid "versions" (yeah, they're not the same) specifically 1056.

I've seen some questioning whether WLP001 and 1056 are even the same source as claimed by many, as well as US-05.  I'm pretty sure all 3 are quite different actually.  I myself have never done side-by-sides with each to know what the differences really are.  Anyone interested really *should* do experiments to see what the differences might be.

DJA testing has shown them to be different yeasts

The yeast genome project has shown they are different, i.e. 1056 vs. 001. Nothing I have seen said anything about US-05 being different, but so much is coming ouT of that study, it is hard to keep up sometimes.

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