Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - hopfenundmalz

Pages: [1] 2 3 ... 395
1

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.


2
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.

3
Equipment and Software / Re: Ball Valve Cleaning
« on: Today at 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.

4
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.

5
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.

6
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.

7
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.

8
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.

9
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.

10
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.

11
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

12
Beer Recipes / Re: Timothy Taylor Landlord
« on: April 15, 2015, 09:30:42 AM »
What kind of IBU target should I be looking for in this recipe?
35 ish.

13
The Pub / Re: 10 days to exam
« on: April 15, 2015, 04:58:40 AM »
Start writing score sheets, get used to writing without hand fatigue.

14
Ingredients / Re: Seeds in hops
« on: April 15, 2015, 04:42:04 AM »
I have seen it often with British hops, sometimes with American hops, and once with German hops. It is not a problem.

15
Equipment and Software / Re: Conicals
« on: April 14, 2015, 07:36:12 PM »
To all the owners of conical,

What method of temperature control is used? I want to buy a conical, but I am not sure of the best way to controls temps.
Cold MI garage in winter, add heat via a ranco and thermowrap.  Great for lagers .
Warmer weather then ales, until it gets too warm, then Saisons and add heat to ramp those up.

Pages: [1] 2 3 ... 395