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Messages - hopfenundmalz

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2656
General Homebrew Discussion / Re: Lagering Time
« on: June 03, 2013, 07:33:48 PM »
Yeah I think that's nuts. My personal preference is 2-3 days/°P, but I have no problem with going faster than that when I have to, especially for average gravity and below.

It's not empirical evidence or anything, but my Maibock scored a 41 in the first round of NHC and it was 11 weeks old at that point. Assuming it was stored cold the whole time, that's 3.3 days/°P of lagering.
I would agree with you.
Once you are done fermenting (and you ferment properly) you can lager just couple of days (this would also apply for ales).

Let's remember that Germans are lagering and carbonating at the same time (can not force carbonate).
This means that fermantation is still going on.
This is why it takes them longer time to lager.
The German brewers can force carbonate if the CO2 has been recovered from fermentation. Then it is considered a natural ingredient from the brewing process, and can be used. Industrial derived CO2 is verboten. This would mean that the small breweries would not do it due to cost.

2657
General Homebrew Discussion / Re: Who's going to NHC?
« on: June 03, 2013, 05:41:19 PM »
1st NHC for me. Taking my brother-in-law. Looking forward to meeting everyone and listening to the talks.
i think you will enjoy it as a preparation for Grand Rapids 2014.

2658
Beer Recipes / Re: German Pils - hop and malt questions
« on: June 03, 2013, 04:34:07 PM »
FYI

Jever, Germany water profile:

Ca: 60   
Mg: 5   
Na: 15   
SO4: 75   
Cl: 30   
HCO3: 105

The alkalinity would have to be neutralized for use in a G Pils, but the sodium, chloride, and sulfate levels give you an idea of an appropriate balance and intensity for those ions.
Great information, Martin. We used to drink Jever when we lived in Wiesbaden Germany, and it always had a dry finish with some mineral bite at the end. That was in '98-99, and the last time back in Germany 2012, Jever had lost a bunch of that. IBUs are in the 35 range now from what I have read. Makes me sad.

2659
General Homebrew Discussion / Re: Competition routine question
« on: June 03, 2013, 11:51:10 AM »
Jim -

You might check to see about a homebrew club in your area. Our club holds several different sorts of local competitions, from the Club-Only Comps (sadly now defunct) to our own local "Master Brewer" comps. We have a ton of qualified judges who attend our monthly meetings and are always willing to give less formal one-on-one advise about our current brews. I don't compete, but I've gotten all sorts of hugely valuable feedback from our judges and other non-rated brewing members. Plus, you get to sample great beers...

LJ
Several club members are go to guys for feedback. That was a valuable asset when need feedback.

2660
General Homebrew Discussion / Re: Who's going to NHC?
« on: June 03, 2013, 11:00:20 AM »
Crispy has the good advice - stay hydrated. Drink water often. There are usually the big coolers of water around, so use them. The B vitamins in a drink like Propel before bed gets you more water and the vitamins and minerals to help your body recover before you get up and do it all over the next day. One must be aware that it will not fix a day and night of stupidity!

Take time to eat right, don't get so caught up that you forget to have a good meal.

Pace your self. It can be a long conference, so be there at the finish.

2661
Beer Recipes / Re: German Pils - hop and malt questions
« on: June 03, 2013, 10:50:23 AM »
Nothing wrong with 100% pils. Some say to use a couple of maltsters to get some complexity.

35 to 38 IBU is good. If you want crisp and dry, use the water for pils on braukaiser.com, Ca=59 , SO4=89 , Cl=63 from memory, so check it, and no alkalinity so I build from RO.

I do like to use late hoping for my Pilsners. A fair amount at 30, 15, 10. Tettnanger is very  good in these, and so is Saaz.

If you want clean 940 is the way to go.

2662
Yeast and Fermentation / Re: FYI: Yeast Aeration
« on: June 03, 2013, 07:59:41 AM »
The aquarium pump idea might put pathogens into your wort. You've gone to a lot of trouble to keep your beer sterile.  After all, fish pumps grab unfiltered air and shove it into your beer, who knows whats in the air.
It's better to use a bottle of O2.
You can buy sterile inline filters. For shaking the carboy,you have whatever is in the air, but most make good beer that way.

2663
The Pub / Re: Well, most brewery owners are cool...
« on: June 03, 2013, 05:36:07 AM »
The continuing saga of MBC.

Edit.
What is that old saying about making a small fortune brewing?

Some of the equipment that was auctioned off has found its way to a small brewery, and a small meadery, that are starting up in SE MI. The MBC loss was a gain for others.


2664
General Homebrew Discussion / Re: Lagering Time
« on: June 02, 2013, 05:56:39 PM »
The old German rule was 1 week per oPlato. The new old rule is 1 week for every 2oPlato.

So a 1.048 beer should be fine at 6 weeks.
A 1.060 beer should be fine at 7.5 weeks. Sean's had more time.

I also know you can get the beer clear faster at 32oF.

2665
General Homebrew Discussion / Re: Competition routine question
« on: June 02, 2013, 01:35:53 PM »
Honestly I'd try to find some more local competitions to enter first before entering NHC.  You're cost per entry will be a lot cheaper and you might not even have to ship the bottles.  Often you get the same level of feedback or better at a smaller well run competition vs the NHC 1st round.

County fair season is coming up too.  They can be sometimes cheap or free to enter.

Check the schedule for a few nearby.  http://www.bjcp.org/apps/comp_schedule/competition_schedule.php

Good advice.

Through experience, it is a good idea to have some beers that you spend time dialing in, and seeing what the judges like/don't like. You might also see some variation in results for the same batch of beer, which is the nature of the beast.



2666
General Homebrew Discussion / Re: Competition routine question
« on: June 02, 2013, 04:41:29 AM »
You need to think about the beer(s) you would want to enter, and how long it takes to mature them. Look to see when the entries are due, then count back on the calendar to see when to brew. You might allow an extra week or 2 for fine tuning of the carbonation in kegs, packaging, etc. if you don't have all contingencies in you original timing.

I do lagers in the late December to Jan, stronger ones first, so that they are lagered out. A German Wheat would be brewed only 2-3 weeks or so before the entry date for the first round (I don't brew these, so chime in if anyone has better timing). You might want to think about when the beer is at its best, and time back from the judging window, rather than the shipping window.

Experience with certain beer styles plays a part in this. In Brewing Better Beer Gordon Strong has a chapter on competitions and how to do it, and it has good points on the process.




2667
General Homebrew Discussion / Re: Who's going to NHC?
« on: June 01, 2013, 09:32:32 AM »
I'll be there.  I think this will be my 12th.
I miscounted.  This will be my 14th NHC.
you have seen some growth and change.
Yes, but the more you go, the more friends you have.
My all time favorite was the Chicago conference because there were so many food and beer seminars.
Our first was Chicago, missed some years, then Denver and all since.

2668
General Homebrew Discussion / Re: Who's going to NHC?
« on: June 01, 2013, 07:01:40 AM »
I'll be there.  I think this will be my 12th.
I miscounted.  This will be my 14th NHC.
you have seen some growth and change.

2669
The Pub / Re: Frivolous Magic Hat Lawsuit
« on: May 31, 2013, 01:30:57 PM »
To be fair, I don't think people thought that lawsuit was frivolous. They just thought that lady was an idiot.
In the training we would get, the lawyers would point out that it is not against the law to be stupid.

2670
General Homebrew Discussion / Re: Who's going to NHC?
« on: May 31, 2013, 01:27:21 PM »
This will be number 8 for us. See you there.

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