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Messages - hopfenundmalz

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16
Yeast and Fermentation / Re: Wyeast Discontinuing Some Strains
« on: February 20, 2017, 09:32:09 AM »
I have a starter of 2035 going for a CAP. Mark said to try that one in a CAP, so I am getting around to it. If I like it, maybe I can bank it.

Just so all know 2035 is not schells, I have verified this with them:

"While they claim is 2035 is the Schell's yeast (Ted questions this, because how would they have gotten a sample) the fact that we didn't bank our yeast until about 10 years ago means even if they were the same at one time, they probably drifted apart."


That being said 2035 used to be my house strain for many years.. loved that yeast.

Good to know.

17
Yeast and Fermentation / Re: Wyeast Discontinuing Some Strains
« on: February 20, 2017, 08:05:25 AM »
I have a starter of 2035 going for a CAP. Mark said to try that one in a CAP, so I am getting around to it. If I like it, maybe I can bank it.

18
Kegging and Bottling / Keg Sale at AiH
« on: February 20, 2017, 07:59:23 AM »
Just saw they have really good prices on used ball and pin locks. Really good!

19
Yeast and Fermentation / Re: Wyeast Discontinuing Some Strains
« on: February 20, 2017, 07:57:22 AM »
At AiH last Friday, there was a note on the Wyeast cooler. It said the following strains were going to be discontinued, and will not be available when they place the next order.
2000-Budvar
2001-PU
2035- Schell
And a couple Belgian strains IIRC.

Has anyone seen or heard anything about this?




Yeah, Drew posted on Friday about it. I was at my LHBS Saturday and verified it. It's a real shame, some good strains in there :

2000 Budvar Lager
2001 Pilsen Urquell
2035 American Lager
2042 Danish Lager
3333 German Wheat
3562 Forbidden Fruit
3942 Belgian Wheat
Missed Drew's post.

20
Yeast and Fermentation / Wyeast Discontinuing Some Strains
« on: February 20, 2017, 07:30:53 AM »
At AiH last Friday, there was a note on the Wyeast cooler. It said the following strains were going to be discontinued, and will not be available when they place the next order.
2000-Budvar
2001-PU
2035- Schell
And a couple Belgian strains IIRC.

Has anyone seen or heard anything about this?

21
Extract/Partial Mash Brewing / Re: malt rye & extract
« on: February 19, 2017, 12:10:55 PM »
I doubt you'll regret it.  I also don't think you need to worry about a low final gravity.  The dark DME should have plenty of unfermentables.

If I were you, I'd throw at least one pound of two row in with the grains and steep them for a minimum of 30 minutes, probably longer.  But I think rye also has enough diastatic power to convert on it's own so you should be fine.

Briess rye malt does.  Some of the continental rye malts might not.
Weyermann malted rye is >200 WK which is about 60 lintner. It will convert. Briefs is 105 Lintner.

22
Beer Recipes / Re: Kolsh
« on: February 19, 2017, 09:10:28 AM »
I have found though trial and error after figuring out that in the professional literature I read assumes zero hardness. In my trials I MUCH preferred beer brewed using water with no hardness. YMMV, IMO, etc etc.


Sent from my iPhone using Tapatalk
Have to ask, since hardness is the Ca and Mg content, you are saying none of those? Or are you referring to the alkalinity?

Alkalinity. I make the same flub occasionally as well.

Agreed that alkalinity should be no to low.

23
Beer Recipes / Re: Kolsh
« on: February 19, 2017, 09:03:33 AM »
I have found though trial and error after figuring out that in the professional literature I read assumes zero hardness. In my trials I MUCH preferred beer brewed using water with no hardness. YMMV, IMO, etc etc.


Sent from my iPhone using Tapatalk
Have to ask, since hardness is the Ca and Mg content, you are saying none of those? Or are you referring to the alkalinity?

24
Kegging and Bottling / Re: New to kegging
« on: February 18, 2017, 07:33:53 AM »
Someday you will have to take a keg apart to clear a clogged post. This should help.
https://www.homebrewersassociation.org/attachments/0000/1312/Summerzym95-Kegging_How-To.pdf

25
Fellow homebrewers,
I started this thread not to promote any candidates but to help coordinate the raising of issues/ topics/ actions that can make our hobby better.

You may have seen by now that for good or bad, I am very science-oriented. Cannot help it :-)

What can help me personally and I am sure it would help many other homebrewers is for the GC to facilitate our access to research publications on brewing.
Ideally of course, would be free access to a given journal for AHA members, but more realistically, I think a student membership for AHA members (that are not pro brewers) can be negotiated with most journals.
Examples are :
MBAA technical quarterly
Brauwelt international

There you go.. What do you fellow homebrewers wish to see done that is not part of the commitments of current candidates?

I'm not sure you understand the role of the Governing Committee. While you have a cool idea, it's outside the scope of what we do.
Where is the scope of what you (GC) do defined, Denny?

Sent from my SM-G930T using Tapatalk
The bylaws are downloadable on this page.
https://www.homebrewersassociation.org/membership/aha-governing-committee/

26
It does eliminate some confusion. Now NHC just means the National Homebrew Competition. HomebrewCon can be referred to as HBC, and no confusion.

Edit - I got used to it.

27
All Grain Brewing / Re: Clear wort ???
« on: February 17, 2017, 11:49:43 AM »
The grains are hammer milled, and the husks are removed, so no astringency that way.


That seems like a difficult process. I guess the usable part is pretty much pulverized into flour, and is filtered away from the husks? With the payoff being upwards of 100% efficiency. Obviously it works for them.
They can exceed 100%. You have it right on the flour part.

28
All Grain Brewing / Re: Clear wort ???
« on: February 17, 2017, 10:18:10 AM »
Shouldn't batch spargers be pushing down on their grain bed to get every last drop?
Some breweries do this. Alaskan pays such a premium for their ingredients that they need to optimize them as best as possible. They also use their spent grain to generate steam, so having it as dry as possible helps there too.


https://alaskanbeer.com/beerpoweredbeer/
I don't have a thin profit margin to worry about. And the chickens don't care if it's wet. If there is a beer quality increase from bag squeezing it ought to carry over to batch spargers

Alaskan has a mash filter. The grains are hammer milled, and the husks are removed, so no astringency that way.

Yes, if you don't remove the husk the beer is terrible though. I have been to a TN brewery that hammermills and uses a mash filter and the beers were so astringent I could not drink them. All except the wheat and rye beers, and I think ya'll can figure out why that would be. ;)
Wow. And yes, I know why that would be.

29
All Grain Brewing / Re: Clear wort ???
« on: February 17, 2017, 09:58:16 AM »
Shouldn't batch spargers be pushing down on their grain bed to get every last drop?
Some breweries do this. Alaskan pays such a premium for their ingredients that they need to optimize them as best as possible. They also use their spent grain to generate steam, so having it as dry as possible helps there too.


https://alaskanbeer.com/beerpoweredbeer/
I don't have a thin profit margin to worry about. And the chickens don't care if it's wet. If there is a beer quality increase from bag squeezing it ought to carry over to batch spargers

Alaskan has a mash filter. The grains are hammer milled, and the husks are removed, so no astringency that way.

30
General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: February 16, 2017, 05:55:57 PM »
I've definitely noticed more people talking about getting rejected this year than last. Either interest went up or something in the process changed.
Interest is up. One key thing to get in is to list all sites as alternatives.

Participate in first round judging or stewarding if you can, that will get you preference for next year.

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