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Messages - hopfenundmalz

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1
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: March 23, 2017, 09:12:35 PM »
Not brewing.

Visiting the wife Uncle for his 93rd Birthday in Gainesville Tomorrow. Then we drive to Tampa, working first round of NHC on Saturday. Mrs. R will steward, I will judge.

2
Going Pro / Re: Going pro and converting dairy equipment
« on: March 21, 2017, 11:48:27 AM »
Winery?

When Sierra Nevada started, Ken Grossman modified some dairy equipment for the brewhouse. It can be done.

3
General Homebrew Discussion / Re: Brewversary 39
« on: March 20, 2017, 07:07:53 PM »
39 years! That is dedication.

4
The Pub / Re: Brewers Association Top 50 Breweries 2016
« on: March 17, 2017, 07:57:36 PM »
I agree that Yuengling is a nice beer, and I enjoy it immensely when I back in the Land of Scrapple.

But, I also think PBR is a fine beer.  And Yuengling isn't any better or worse than PBR. Both of them are made at factories.  My guess is that Yuenging is a craft beer because they busted their union several years ago.  Sweaty clean-shaven Teamster employees have been replaced by bearded Brooklynites in skinny jeans.
Any craft brewery is a factory. They may have Victorian era technology, but a factory none the less.

No knowledge on the union thing.

5
The Pub / Re: Brewers Association Top 50 Breweries 2016
« on: March 16, 2017, 07:21:48 PM »
Hey Sean, wasn't it a letter from August Schell's that also went viral. We plan to stop there making our drive to HomebrewCon.

Could be, I was working from memory.

If I can make it to NHC I'll try to join you at Schell's. It looks great.
When we get the times all firmed up, we will send a message.

We met head brewer Jace Marti at a fest in MI, really good guy.

6
The Pub / Re: Brewers Association Top 50 Breweries 2016
« on: March 16, 2017, 10:26:14 AM »
I make a few recipes that use corn. It can be a good addition if used right.

Yuengling does have cereal cookers at the Tampa brewery to cook grits.

7
General Homebrew Discussion / Re: Clear beer??
« on: March 16, 2017, 10:23:57 AM »
If you are brewing all grain you will have to pay attention to your pH if you want clear beers. pH will give you a better cold break which will help with a beer's clearning. Also cooling rapidly can drastically help in the clarity. Irish moss or Whirlflock will help in clearning. Certain yeast are simply stubborn to clear, Chico (US-05/WY1056/WLP001) is one in particular. Gelatin or other fining agents will help dramatically. Biofine Clear is an excellent fining agent. But as mentioned, cold and time will clear all beers eventually.

Absolutely, without the oxidation added from the fining agents to boot!

Does chill haze drop with time?  I assume so.  But I guess I don't know for sure since I'm asking.
Yes, if you get the beer really cold, -1C, it helps. PVPP also helps when cold.

8
The Pub / Re: Brewers Association Top 50 Breweries 2016
« on: March 16, 2017, 09:10:46 AM »
Thanks. a10t2.  In other words, don't pay any attention to what the BA considers to be craft beer.   ;)
They don't define craft beer. They have their definition for craft breweries. Yuengling and Minhas(!) fall under that.

Hey Sean, wasn't it a letter from August Schell's that also went viral. We plan to stop there making our drive to HomebrewCon.

9
The Pub / Re: Brewers Association Top 50 Breweries 2016
« on: March 16, 2017, 08:44:47 AM »
Saw this around facebook yesterday where people were losing their minds about the rankings not realizing this is based exclusively on qualitative sales data.

Definitely some interesting shifts around the top half with the mergers and acquisitions.
2015 to 2016 in the overall category.
Lagunitas moved 10 to 9
Ballast Point 17 to 11
Founders 20 to 16

It would get harder to move up as the brewery gets bigger, as the volume jumps a lot with each place. Lagunitas had a small bump. BP moved a lot with investment from Constellation. Founders moved a fair amount.

10
The Pub / Brewers Association Top 50 Breweries 2016
« on: March 16, 2017, 07:41:12 AM »
The BA released the top 50 by volume produced in 2016. I always give it a look to see which breweries have moved up, and which have moved down on the list. Some dropped off due to selling more than 25% to another brewery/alcohol producer.

https://www.brewersassociation.org/press-releases/brewers-association-releases-top-50-breweries-of-2016/

11
Ingredients / Re: Post your water report
« on: March 16, 2017, 07:27:54 AM »
Thanks for all the advice.

I brewed some of my house recipes and they just didn't taste the same, and the only variable that changed was the water. Which led me to research what my new water was like.

I did some research on water chemistry and now my head is spinning, but I do feel that I learned some things.

It looks like Pilsners and other light styles will be best if brewed with RO and some Calcium.

Bitter beers will either require acid, additives and or dilution.

Malty Ambers and Dark beers can be brewed as is.
Your take on Pilsners is correct.

Hardness in itself is not a problem, as you want Ca in the water for various reasons. Mg is not bad either, if not to high.

Alkalinity is a problem, and that is why you can try acid, boiling, or slaked lime treatments. All of those take some time and work on your part. All of those techniques will drop the alkalinity, and boiling takes out some of the Ca too. The flavor ions, Na,Cl, SO4, are not dropped with those techniques.

 I find RO is the way to go for me. I have used a blend of RO and tap for a couple of beers. It is easy for me to just use RO and add some brewing water salts.

12
General Homebrew Discussion / Re: Idea for experimentation
« on: March 15, 2017, 09:10:36 AM »
To me, a far more interesting experiment would be to take a case of skunked bottled beer, and see how long they have to sit in a dark cold fridge before the skunk flavor goes away.  I recall it is about two months, but the time I did that, it was a long time ago.  And PU doesn't come in skunky green bottles anymore.
It is pretty good out of 500ml cans.

13
General Homebrew Discussion / Re: Idea for experimentation
« on: March 14, 2017, 06:30:45 PM »
Ha ha!  Nothing is ever simple is it?  The bottom line for me is a practical application.  For those who use a transparent fermentation vessel, what is the maximum exposure to average (I know...) indoor light (where most fermenting & bottling occurs) without off-flavors occurring.

It seems this would be fairly easy.  Have brewers detail every bit of time the wort/beer is exposed to light, with some designated for specific periods of time (i.e.: 5 minutes, 10, 20, 30).  All one would have to do is open the cloth covering, open the door or whatever else is blocking the light.

I guess I am arguing for the middle of the road approach - something that would be indicative, but not worthy of publishing in a peer reviewed journal.

Incandescent light, no worries.  Daylight and fluorescent is what you need to worry about.

What about LCD lights? I'm thinking that many brewers, like me, have converted all their incandescent bulbs to LCD.

Good question, Frank!  Unless someone here pops up with an answer, I'll try to do some research see how they compare.
It depends to the temp to some degree (not a pun, or is it). LEDs do have peak in the blue part of the spectrum.
Here is a comparison.
http://www.popularmechanics.com/technology/gadgets/reviews/g164/incandescent-vs-compact-fluorescent-vs-led-ultimate-light-bulb-test/

14
Kegging and Bottling / Re: Using old bottles
« on: March 14, 2017, 04:39:47 PM »
The most common bottle failures I had when bottling were when the neck snapped off while capping. Too many uses stresses the glass, and tiny cracks build up.

Use them, but be careful.

Sent from my SM-T350 using Tapatalk
Cumulative damage happens.

Most breweries use one way bottles that are thin and light, saves on shipping costs. Those might be 180-190 grams IIRC. I weighed some Belgian bottles I brought back from Belgium. Those are more robust due to multiple uses and high carbonation. Those were in the 320-330 gram range for 330 ml. You can tell the difference!

When touring Ayinger, they would remove labels and clean the bottles in a large piece of equipment. Then the bottles went down a line where tests were done on the bottles, defective one were automatically kicked off the line into a bin.

15
General Homebrew Discussion / Re: Idea for experimentation
« on: March 14, 2017, 04:24:02 PM »
I have had a low SRM IPA skunk in about one minute on the rail of my deck in direct sunlight on crystal clear summer day.

Dark beers have some self protection due to the color, neverad that happen so fast on a porter or stout.


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