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Messages - hopfenundmalz

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Commercial Beer Reviews / Re: Sierra Nevada Oktoberfest
« on: August 19, 2016, 08:30:00 PM »
Drinking this now. Can't say I have ever had a festbier before. To me, this tastes like a slightly maltier pils with a strange tangy thing going on. I am literally picking up the tiniest amount of malt aroma and nothing else. I probably don't fully understand the style.

There were so many good looking 'oktoberfest/marzens' that I wasn't sure what to choose. A little disappointed in my selection. Wish I would have chosen the Odell or Prost offerings...
Festbiers are stong Helles, not quit Bocks. Malty from Pils and a portion of Munich malt. The Sierra Nevada Oktoberfest uses the Record hop that is said to be spicy. I am giving up on finding it on draft locally, may get bottles soon.

I have to get some Brewtan B. I did a lager with LODO techniques, kind of, and will keg that tomorrow.

There was still some copper in the boil kettle. I can see where some Brewtan B might help that from being an issue. I will say it that many small German breweries have copper Kuhlschiffs and such in the brewery. The small breweries don't often worry about shelf life, as they may make <1000 bbl a year and the beer is consumed quickly. The larger breweries that are said to use LODO are making beer that often needs a long shelf life, so for a Homebrewer we have options.

Interesting article, Jeff.  A lot of bio-chemistry there - I bobbed to the surface repeatedly to avoid drowning in a work so far over my head!  But I recognize some of the terms and I would say that reducing oxygen up front, reducing oxidative-enhancing processes and ingredients and exploring anti-oxidant additives, including Brewtan-B (tannic acid-derived anti-oxidant) or ascorbic acid, should all help for reducing the staling process.  Sulfites are well known to the winemakers among us, so maybe there is a role for it in brewing, if flavors are not affected adversely by its use.
Yes, the low O2 is used by many breweries that have the equipment. The Brewtan B chelates the trans metals.

Why not try both together?

Hop Growing / Re: Harvest in MI
« on: August 19, 2016, 12:20:30 PM »
Picked Centennial today, the usual low yeild.

Sterling was next, but some storms rolled in.

Hop Growing / Re: my Galena hops are flowering but no cones
« on: August 19, 2016, 12:19:13 PM »
Interesting.  I always assumed that since Centennial is sort of related to Cascade, it would grow like Cascade.

After growing hops for 20 years at my old house, where I grew 7 varieties, I now only grow Cascade.  Always a terrific producer, even in the warm drought years, as long as you kept them watered.

My worst hops were the noble hops.  Hallertauer and Saaz would outgrow Cascade in the spring and early summer, but when July rolled around, they would bake and turn yellow in the heat, no matter how much you kept the soil watered.

Centennial and cascade are related way back, somewhere, but not in the cross. Fuggles is in both cascade and centennial, much less in centennial.
Cascade is a cross of Fuggle and Serebrianker,

Centennial is 3/4 Brewers Gold, 3/32 Fuggle, 1/6 East kent Golding, 1/32 Bavarian and 1/16 Unknown.

Hop Growing / Re: my Galena hops are flowering but no cones
« on: August 19, 2016, 05:56:13 AM »

They were harvesting Simcoe last year. The charts I remember said Centennial was earliest, then Simcoe.

At Perault they were starting the harvest with Simcoe, but they don't grow Centennial.

OK, that makes sense.  Based on what we heard, it sounds like they all wish they didn't grow Centennial!

Might I inquire what the issue is with growing Centennial?

As for me, I would be happy with no Galenas.  I dislike that hop.
Centennial has lower yeild per acre, and they called it finicky to grow. It did not do well in the heat last year.

I was looking at this again,
the last part now jumped out at me after the recent LODO Brewtan B kerfuffle.

"Some steps that this paper recommends for maximizing the freshness of beer:

Minimize formation and activity of ROS, by limiting molecular oxygen pickup and copper and iron levelsChelation of metal ions and use of anti-oxidants are mentioned.
Sulfites are mentioned to be among the most potent anti-oxidants used in brewing.  Some is formed by yeast, but most of it must be added by the brewer (must be labeled in US), if so desired."

The paper referenced.

General Homebrew Discussion / Re: Question on storing beer
« on: August 18, 2016, 08:45:31 AM »
Maybe I have too much skull where my brain should be, but I'm having difficulty understanding how atmospheric pressure could be greater than the pressure inside a sealed bottle of carbonated beer.
Look up Dalton's law of partial pressure. Sure the pressure in the bottle is higher, but the partial pressure of O2 is much lower.

Some have said the diffusion rate through a cap seal is around 1 ppb/day. When you consider that the best beers have a TPO of around 50 ppb or less, you can see the issue. The O2 will go up with time, the beer will stale. Sierra Nevada went to pry off caps to reduce the O2 ingress by about a factor of 20 - saw the graph at Ken Grossman's 2009 NHC keynote speach.

Yeast and Fermentation / Re: Aerating wort
« on: August 18, 2016, 05:30:27 AM »
You might try something drilling holes into tube section of plastic, copper, or stainless steel. That is an old homebrewer's trick. Here is a result of a search, the author used to be a regular here.

I do like your idea of the cotton filters.

General Homebrew Discussion / Re: Question on storing beer
« on: August 18, 2016, 05:25:37 AM »
The law of partial pressures will cause O2 to go from the higher partial pressure in the atmosphere into the low partial pressure in the bottle, the pressure of the CO2 does not counter this. The diffusion through the cap liner happens,

Beer will stale under conditions of very low/no O2. There are redox reactions (reduction-oxidation), that result in staling. This is an electron exchange between molecules, the one that gains an electron is reduced, the one that loses the electron is oxidized.

General Homebrew Discussion / Re: Considering some literature about
« on: August 18, 2016, 05:12:54 AM »
You have the starting out books recommended.
"Brewing Classic Styles" is a good book for recipes.
If you want a different take on things, "Brewing Better Beer" and "Modern Homebrew Recipes" by Gordon Strong are good.

One can keep reading as one enjoys the hobby. I am working through "The Chemistry of Beer" by Barth, and that one explains the chemistry behind all the brewing, so it is more advanced.

Beer Recipes / Re: Would like Feedback on a Lager Recipe
« on: August 17, 2016, 04:11:23 PM »
833 is my malty lager yeast of choice. Should be a good drinking beer.

Yeast and Fermentation / Re: Lallemand London ESB Premium Yeast
« on: August 16, 2016, 02:55:35 PM »
Sounds like it might be 1968/wlp 002? If so, it's about time.
[/quoteyes, those are said to be the Fuller's yeast, and the first post had a quote from John Keeling,the head Brewer at Fuller's. Pretty good bet that this is the dry equivalent.

Ingredients / Re: Underwhelmed by Horizon hops
« on: August 16, 2016, 07:10:52 AM »
Horizon can be a good bittering hop, but it only has 1% oils. Compared to Citra with up to 3% oils, it would be a little weak. I did not look too hard at the oils content, and the differences there are what gives the different hops their characteristic aromas.

Look here.

Ingredients / Re: Hop Hash for bittering?
« on: August 15, 2016, 12:30:54 PM »
It appears to be for bittering, whirlpool, dry hop. So yes.

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