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Messages - hopfenundmalz

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Events / HomebrewCon 2019 Seminar Tracks are Up
« on: February 16, 2019, 05:38:45 PM »
The seminar topics for Providence are up. You might find ones of high interest to you.

General Homebrew Discussion / Re: Wort vs water boil off rate?
« on: February 14, 2019, 05:32:42 PM »
Surface Area is important for my maple syrup making friends in the club, as the pans are open. Partially closed systems, like a breweries brew kettle with a small diameter stack will be Martin's case.

I once saw the evap rate a homebreeer from Edmonton got in the winter outside it was crazy high as the relative humidity was very low.

This would apply for the maple syrup pan.

Commercial Beer Reviews / Re: Stale beer direct from brewery
« on: February 14, 2019, 05:03:25 PM »
The better canning and bottling lines will Purge the package with CO2 a couple of times before filling. Bottling lines can pull a vacuum before and between purges.

Crowlers? I will just say that some places squirt some CO2 in. More for show than effective. Don't get me started on the barstaff picking up the cans with their fingers in the can.

Kegging and Bottling / Re: bottling with beer gun to 4 vols
« on: February 13, 2019, 01:35:19 AM »
You might think about a longer beer line to the beer gun.

Have every thing Cold! Beer, bottles, beergun, and lines.

Equipment and Software / Re: Thermometer Recomendations
« on: February 11, 2019, 12:49:05 AM »
One other comment. After many years of abuse my Thermapen stopped working. If was repaired and recalibrated for $30.

Equipment and Software / Re: Thermometer Recomendations
« on: February 10, 2019, 06:41:15 PM »
I have a Thermapen classic, really like it. Bought it on sale. There are more affordable thermometers on their site.

Ingredients / Re: Kazbek hops
« on: February 09, 2019, 07:44:42 PM »
Some friends have used it in their Czech Pils, very nice beer.

Beer Recipes / Re: Error in Sierra Nevada Resilience IPA recipe
« on: February 09, 2019, 03:07:14 PM »

It also says “recipe scaled to BYO recipe standards”. Whatever that means.

BYO explains their recipe standards on the 3rd or 4th page in every issue.  They standardize all the recipes they publish to help control variences.   If you use thier recipies a lot, it might help you know what to expect.

I have an article coming up in the next issue and had to write up two recipes by their standards.  It's mostly a standard efficiency, 65%, and having both metric and U.S. measurements.  Tedious, but not difficult.

Will look for it. What is the topic?

General Homebrew Discussion / Re: SRM
« on: February 08, 2019, 02:33:29 PM »
I remember an article years back in BYO where Briess had made beers or wort with the same SRM but different hues.

Did a search, found this paper from Breiss. One picture that illustrates the difference. Haven't read it yet.

This (also from Briess)

may also be interesting.  May be similar to the paper your link references (I haven't read it yet) and/or similar to the BYO article (which I'm not aware of).
That is similar to what I remember in BYO. The link I referenced was a MBAA paper, so more technical.


If this is to be a NEIPA I would keep the bittering charge low, maybe 1/4 oz.

The limit for IBUs is higher, but not much higher. 100 to 110 is what I have usually read. One industry person said they had a beer that measured a tic over 110, highest they evermeasured in their lab. Look in Mitch Steele's IPA book, there are some data tables.

About 100 is the answer I usually say. I will leave this as a reference.

Ingredients / Re: Water Question
« on: February 07, 2019, 03:15:48 PM »
50/50 dilution with distilled, more or less distilled?

The brewery builds from RO to a target ppm. To hit that target you have to know the ppm.

General Homebrew Discussion / Re: SRM
« on: February 07, 2019, 03:04:07 PM »
I remember an article years back in BYO where Briess had made beers or wort with the same SRM but different hues.

Did a search, found this paper from Breiss. One picture that illustrates the difference. Haven't read it yet.

Ingredients / Re: Herkules hops
« on: February 07, 2019, 03:22:18 AM »
Herkules, it added a fruity note when I used it for bittering IIRC.

I agree with Robert on the bittering and COH levels.

Ingredients / Re: Water Question
« on: February 06, 2019, 05:37:23 PM »
You could cut it with distilled water.

Ask what levels they target for Cl and SO4. Ratios don't tell that.

General Homebrew Discussion / Re: American Barleywine Hops
« on: February 06, 2019, 04:13:53 PM »

So you are after a sharper bitterness? Hmmm... wondering if that might be more appropriate here.

Anyone try an all Chinook barleywine? I was helped with trying to make an Arrogant Bastard clone using nothing but it, which didn’t come out all that similar. Been many, many moons since then so I don’t recall what I thought.

Looking back I see my bittering was at 90 mins and I felt the hop flavors weren’t strong enough.

Yep.  If it's supposed to have a firm bitterness, that's what I want and I use Chinook.  Not only BW, but IPA also.  Chinook also makes a killer finishing hop.  I tried some MI grown Chinook that was outstanding for finishing.  Remember, terroir matters!

Might have to send you some more?

I wouldn't say no!

I will see if I can get more.

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