Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - hopfenundmalz

Pages: 1 [2] 3 4 ... 587
All Grain Brewing / Re: Experiment tying some threads together
« on: May 14, 2018, 04:33:36 PM »
On Page 178 of “Water” by Palmer and Kaminski there is a table for the ion content of 10P (1.040) wort made with Demineralized Water.

Cu+2= 0.15 ppm wort, 0.12 ppm beer.
Fe+3= 0.11 ppm wort, 0.07 ppm beer

Brewtan-B will help stability with Copper and Iron if used in the kettle.

Beer Travel / Re: Krakow
« on: May 14, 2018, 03:51:06 PM »
Talked to a friend on Saturday that has been to Poland. Her rundown was much like yours.

Years back she went with her elderly mother and a tour group to Ukraine. Her mother and late father were Ukrainian immigrants, she also speaks Ukrainian. She said a beer was about $0.20, and food was priced similarly. Her husband said she wouldn’t take him due to the conflicts in Ukraine.

So former Soviet states might be cheaper than Warsaw Pact countries. Czech Republic was cheap compared to Germany, but not as cheap as Mikes report from Poland.

General Homebrew Discussion / Re: Grain prices at AB InBev
« on: May 14, 2018, 01:00:22 AM »
You might want to read this...and do a search for "inbev" while you are there.
Great article.  I start to see the South African hops differently now, if I'm understanding this; they acquire a means of throttling back immediate competition,  and offset the cost by avoiding future impairment charges on the brands they shed in North America.   This supports my suspicion that their entry into the seemingly unattractive homebrew market is part of an attempt to gain control of access to the imported grains in question in this topic -- important to craft, not their legacy brands -- as a means of throttling back the same competition.   They needn't even be in for the long haul.

They’d have to own something like BSG for what you are saying to be valid. I don’t see NB as a way of throttling craft brewers access to continental grains.

They would also have to own Country Malt Group, which is owned by Great Western/Canada Maltings and they are owned by an AU maltster.

BSG is owned by Rahr.

There are some other European malts i,ported by LD Carlson (Avangard and Swaen) and GW Kent (Durst).

It would be hard to lock down all of the supply.

General Homebrew Discussion / Re: Savannah Ga
« on: May 12, 2018, 01:30:32 PM »
I like Savannah.  Just watching the freighters come through is pretty impressive.  There’s good beer and food at Crystal Beer Palace and the Distillery.
Watching the huge container ships and tugs work their way around the bends is fascinating.

Now I know a couple more places for next time.

General Homebrew Discussion / Re: Savannah Ga
« on: May 12, 2018, 12:16:22 PM »
Was in Savannah for the first time in February, for only a little while. Moon River’s beers were old school but well made, the lunch was pretty good. Service brewing had more adventuresome beers, some were not for me, but I found two that I really liked.

Fun city with a long history, a good food culture, good architecture, and plenty of beer, we will go back some time.

Paul summed it up. I have never been, but always think about it when the e-mails come. Welcome.

Ingredients / Re: Yeast nutrients
« on: May 10, 2018, 05:57:49 PM »
In case your interested, below is what's in the Wyeast nutrient blend.

Per 1/2 teaspoon in 5 gallons:

Calcium 0.696 ppb
Magnesium 0.928 ppm
Sulfate 13.920 ppm
Zinc 0.635 ppm
Manganese 0.567 ppm
Thiamine 0.241 ppm

The yeast love that zinc.

Kegging and Bottling / Re: Beer Gun
« on: May 09, 2018, 11:55:31 AM »
One more thing to add to the good advice above, get the beer gun and lines cold too. You can run cold beer through it, or to not waste beer I have put it in the freezer for a little while.

Zymurgy / Re: Am I getting anxious too soon?
« on: May 09, 2018, 12:19:37 AM »
Didn’t you just move? I would give it some time, then contact the AHA.
I did and double checked to be sure the new address was on file. It is and I got it today.

I've noticed a remarkable improvement in the "fresh" malt flavor of my pale lagers since I switched to short, low-intensity boils (just 4-5% evap. rate.) I don't expect that this alone has had any great effect on reducing oxidation potential (though while I don't do LODO, I am nonetheless careful not to gratuitously introduce HSA.)  But if such boiling procedure is a part of your overall LODO program, you are getting this individual benefit. Reducing the thermal loading will benefit all worts, and it is quite beneficial in itself to pale worts, even without further LODO measures.  Each brewer must evaluate which parts of the whole are most significant in their own, unique situation.

If you will be at NHC/HomebrewCon, this might be of interest:

      Boil Pro: What Homebrewers Can Learn from Pros on Wort Boiling
      Friday, June 29   10:15 AM - 11:15 AM
      Track: Brewing Process
      Speaker(s): Martin Brungard
      Location: Oregon Ballroom 202
   Boiling sterilizes wort, drives off unpleasant compounds, coagulates proteins, and isomerizes hop acids, all of which are critical for producing great beer. While homebrewers have been told for years that a vigorous boil is desirable, long and vigorous boils are neither necessary nor desirable for producing high-quality beer. This presentation looks at techniques and technologies that pro brewers have used for decades and explains why the popular homebrewing lore of boiling wort long and hard isn’t always best for beer.

Then there is this one right before Martin's:

        How to Brew with Low O2
        Friday, June 29   9:00 AM - 10:00 AM
        Track: Brewing Process
       Speaker(s): John Watt Scott McCormick
        Location: Portland Ballroom 252-253
     This seminar discusses the myths, benefits, and techniques of low oxygen brewing (LODO). From hot-side aeration and flavor preservation to shelf stability, you’ll learn why you should care about keeping oxygen out of your beer at all stages of the process. Come discover why there is growing interest in this approach.

I am introducing Martin and the LODO team.

Ingredients / Re: Spruce tips
« on: May 08, 2018, 08:16:55 PM »
The variety of spruce has some flavor impact. Sitka Spruce beers have been nice. The ones Short’s uses in their Spruce Pilsner, not so much, more like pinesol.

Ingredients / Re: Spruce tips
« on: May 08, 2018, 07:41:22 PM »
Properly harvested spruce tips are not piney. They are citrusy. Improperly harvested tips are piney with pinesol notes. Not pleasant.

If you want piney in your beer, then a late addition of Chinook can do wonders for adding that character.

Can you provide more info on how to properly harvest?  I am interested in trying spruce but don't know when to start picking.

From previous web searches, the best time is after the red cap falls off, they are lime green.

There are plenty of blogs and videos on the web.

I had a Ft. George Spruce beer a few years back. It remindeded me of a citrusy beer using cascade hops, but no hops were used.

Ingredients / Re: making invert sugar
« on: May 08, 2018, 01:28:42 PM »
One of these days I will need to try making some invert.

I picked up a pound can of liquid cane syrup a while back in TX. That may be my first attempt.
These are exactly the instructions in Ron's Vintage book.  I think he intends regular granulated sugar, not cane syrup, as he gives a specific sugar to water ratio.  I think the distinction he makes between "cane" and "table" sugar relates to the fact that some cheaper table sugars (read labels in the supermarket) blend cane sugar and dextrose or other sugars; this may be more common across the pond.  Most regular sugar brands in the US are 100% cane sugar.  My sincere admiration to any of you who actually try this, it seems like a helluva effort! The cane syrup will make a delicious pecan pie, Jeff.  Or maybe a tasty kettle sugar on its own?
I have thought of just using the Syrup as a kettle sugar, might work really well in a Best Bitter.

Table sugar is highly refined. Some table sugar says cane sugar, but that differentiates it from beet sugar (both are 99+% glucose). Instructions I have read say to use Turbinado or Demerara sugar, “raw sugars”. The syrup would be closer to the Turbinado.

The UK has a lot of cane sugar from the Caribbean, Barbados IIRC.

Ingredients / Re: making invert sugar
« on: May 08, 2018, 12:25:51 PM »
One of these days I will need to try making some invert.

I picked up a pound can of liquid cane syrup a while back in TX. That may be my first attempt.

Zymurgy / Re: Am I getting anxious too soon?
« on: May 08, 2018, 12:27:14 AM »
Didn’t you just move? I would give it some time, then contact the AHA.

Pages: 1 [2] 3 4 ... 587