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Messages - hopfenundmalz

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16
This might help. It is from acetyl CoA and ethanol, so is in all beers. Threshold level is high.

https://beersensoryscience.wordpress.com/2011/02/04/esters/

17
All Grain Brewing / Re: Water Profile Importance
« on: July 28, 2015, 05:14:59 AM »
Brunwater is what I use, and really helps dial the water chemistry in. Before Brunwater I did a lot of reading, and had to remember/relearn some Chemistry I had when Nixon was President. Often the quality of my beers went backwards as I was adding too much in the way of flavor ions or alkalinity. It turns out that less is more when dealing with brewing salt additions.


18
Yeast and Fermentation / Re: Lager - No Krausen, or airlock activity
« on: July 28, 2015, 05:08:05 AM »
The way I do a Diacetyl rest is to warm the beer before the end of active fermentation (one or two degrees Plato to go, or 4 to 8 gravity points). The residual diacetyl will form at higher temps, and the active yeast will re absorb it fairly quickly.

If you are an AHA member you can look up the seminar by Kara Taylor at this years NHC, lots of good information there.

19
The Pub / Re: "The Martian"
« on: July 28, 2015, 04:59:54 AM »
One thing I should have said - I hope they don't screw the movie up too bed. Mark Watney had a sense of humor that may be lost as in the movie trailer it looks like he has a wife and kid.

Towards the end of the book as the number of pages were low, I was saying what goes south now?  There was  plenty of room left for more disaster, drama, and technical improvising.

20
All Grain Brewing / Re: Water Profile Importance
« on: July 28, 2015, 04:52:22 AM »
New brewers should concentrate on cleaning and sanitation, mastering yeast management, fermentation control on the way to make good beer. Water chemistry adjustments then can be applied to make excellent beer.

21
The Pub / "The Martian"
« on: July 27, 2015, 05:03:06 PM »
Searched for this and did not find a reference to "The Martian" by Andy Wier. Finished it last week, very good story of an astronaut stranded on Mars. Pretty good on the technical parts. Story is involved, and full of points in the plot where the Martian environment almost kills him. A good read.

It is being made into a movie, Matt Damon as the lead, Ridley Scott directs.

22
Ingredients / Re: Hop Back Impact
« on: July 26, 2015, 05:29:41 AM »
Haha, I'm going to brew with exact the same recipe and was wondering about the same thing. Was also going to add the hops to the whirlpool. BTW, there is an article by Mike Tonsmeire where he writes about things he bought our used that he finds underwhelming. The hopback is one of these things. Not sure whether the estimated colleagues on this forum agree.
I have not used mine as a hop back, as I don't use it with a counter flow chiller. Use it as a Randal, and as a "Torpedo" for dry hopping.

23
Beer Recipes / Re: German Pilsner Recipe/Procedure Advice
« on: July 25, 2015, 06:36:04 PM »
Yeah, it's not completely clear what they mean by "late hopping". Does that mean flameout and whirlpool, or 10-15 minute boil additions?

For my German beers hopped with noble varieties, I add the aroma hops at 10 to 15 minutes before the boil ends. Flameout noble hops and noble dry hops just taste grassy to me, without the floral notes we love so much. I agree that they need at least a good 5 to 10 minutes in the boil before their flavor and aroma develop.

I just brewed a 3.5 gallon batch of Kolsch today. Hops were a 50/50 blend of Tradition and Hersbrucker with an averaged AA% of 3.3%. 0.3 oz FWH, 0.8 oz at 30, 0.5 oz at 10. I really like the FWH/30/10 schedule for a pils too - using at least 50% more hops than I did for my Kolsch, depending on how hoppy I feel like going. But there's more than one way to skin a cat.
Often you see that the hops should be boiled for at least 10 minutes to drive off the undesirable aromas for the German beers. Some of that is the Noble hops, some is the market expectations.

25
Ingredients / Re: Downey Mildew and Michigan Hops
« on: July 25, 2015, 02:49:06 PM »
I'm in the Traverse City area and no mildew yet on my plants.  It's been pretty dry and getting hotter up here.
Hop flowers are out and soon to be hop cones!
Luck, or you have resistant varieties. The link says growers in Empire and the TC area are having loss due to mildew.

26
Beer Recipes / Re: German Pilsner Recipe/Procedure Advice
« on: July 25, 2015, 01:30:32 PM »
For what it's worth, check out slide 57 of this presentation, which has some very detailed information about how Schoenramer pilsner is brewed:

http://www.ahaconference.org/wp-content/uploads/presentations/2008/SteveHolle_GermanBrewing.pdf

They claim that more than 50% of their hops are added as late additions.
Yes, one finds that information on hopping on a few places. Some recipes call for a bittering charge and then a small 10 minute addition. Find what makes the beer you like.

27
Yeast and Fermentation / Re: Fullers - WLP 002
« on: July 25, 2015, 05:02:40 AM »
Some think Archibald MacKenchnie may have brought that yeast over. Edit - the BRY-97.
https://sites.google.com/site/pballantineandsons/brewercheckshisale

The photos of the grant are really interesting.  The Ballantine brew house must have been a work of art. 

I am always impressed when I see a photo of a Baudelot cooler.  I have a 1946 copy of the Master Brewers Association of America publication "The Practical Brewer."  A lot of cool old technology is covered in that textbook.  The neat thing about the Baudelot cooler is that the refrigerant runs inside of the tubes while the wort runs on the outside of the tubes, which is backwards from the way that a counterflow chiller works.  These guys were dealing with ammonia (R717)-based refrigeration systems.  Ammonia changes phase from a liquid to a gas at -33.3C.  It sinks a lot of heat during that phase change.
I have seen a few in Europe. Impressive amounts of copper in some of those.


28
General Homebrew Discussion / Re: Clear Beer!
« on: July 24, 2015, 08:26:56 PM »
I have to revive the clear beer thread. German Pils, 3 weeks in the keg. Just yesterday it was a touch hazy. Today I can read a book through it. :D



Crystal clear, looks to have good head retention. Pretty!

How do you like it?

29
Yeast and Fermentation / Re: Fullers - WLP 002
« on: July 24, 2015, 12:28:12 PM »
Some think Archibald MacKenchnie may have brought that yeast over. Edit - the BRY-97.
https://sites.google.com/site/pballantineandsons/brewercheckshisale

30
Yeast and Fermentation / Re: maiden voyage white labs pure pitch
« on: July 24, 2015, 06:50:18 AM »
So as a side question, have you brewed and top cropped with WLP-022 Essex yet?

I got a fresh pitch from my Brewer friend Duncan, could not get to it to brew, so am feeding it. Has to be generation 90+. I will ask tomorrow when I see him.

I just kegged a beer that I brewed with a preform of WLP-022 that I saved from being sent to yeast heaven.  I used closed fermentation.  I have tasted beers that that were made with this strain using open fermentation, and the difference is significant.  If I use it again, I will use open fermentation.  The strain produces a nice thick yeast head that takes forever to drop.
The brewpub that uses 022 open ferments most of their beer. Generally those are nice and fruity.


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