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Messages - hopfenundmalz

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2671
Why get into the business if you don't care about your beer quality? Pisses me off.
As the number of breweries explodes, there is more and more of this.

2672
All Grain Brewing / Re: Mashing and Fly Sparring
« on: April 01, 2013, 11:38:48 AM »
I really have been thinking about getting a Coleman Extreme and doing batch sparges for British style beers that are a single infusion.

This year we did step mashes instead of decoctions. Still want to do a Czech Pils with a decoction this year, just for old times.

2673
All Grain Brewing / Re: Mashing and Fly Sparring
« on: April 01, 2013, 09:47:17 AM »
Someday I need to get the blue cooler and see how much time it saves. Right now I fly sparge for about 45 minutes, but my wort is at or near a boil when I am done with the sparge.  While you drain fast and have to wait for the wort to come to a boil, right?

I start heating as soon as I have started collecting the first runnings.  But since the whole process of collecting both runnings takes me only about 15 min., there's still some time after I'm dome while I'm waiting for it to boil.  So, maybe another 10-15 min.?  Your point is well taken, though, Jeff.  When I talk about time savings it would be best to specify just where the time saving is.  If you're ever in the area on one of your trips, I'd love to have you come by for a brew and see for yourself!

Jeff, you are sparging for 45 minutes (5 gal) and Denny am I calculating about 30 minutes for your sparing?  Do either of you do a mash-out?
45 min for a 10 gallon batch. I do a mash out.

Denny, be careful, we are talking of getting out to see our friends that live in Bend again someday! See you in Philly.

One more thing, we have been playing with a sort of no sparge. Mash a little thin at 2 qts/lb. Mash out and add 168-170F water to top the mash tun out. Drain as fast as I can with the single tier + pump system. Might add a little water to make the total volume needed. Saves a few minutes, only a pont or 2 hit on efficiency, no astringency this way (I used to oversparge).

2674
The Pub / Re: Final Four in Atlanta
« on: April 01, 2013, 08:27:35 AM »
I have no dog in this fight, but I'm gonna pull for Louisville.  After watching perhaps the worst sports injury that I can remember happen to one of their players yesterday, I think it's going to be tough to beat Louisville.  They were probably already the best team in the nation, but now they have a little extra to play for.
Once I heard they were taking him to IU Methodist, I said "he is in good hands". There are some doctors there that have reconstructed foot and leg injuries that most places would just amputate (there is a little race track on the west side of town).

2675
All Grain Brewing / Re: Mashing and Fly Sparring
« on: March 31, 2013, 02:54:40 PM »
Me, I make life easy and batch sparge.  I mash around 1.5-2 qt./lb. , run that off, and sparge with enough to get my boil volume.  Saves me an hour over fly sparging and my efficiency is every bit as good.

How do you decide if it's 1.5 or 2 qt./lb.?  Should the mash and sparge volumes be close to 50/50?

Not the volumes themselves, but the runoffs from the mash and sparge should be close to the same volume.  It's not a big deal if they aren't (within a gal. of each other is usually fine), but the closer the better.  And keep in mind that this is for batch sparging.  Might be different for fly sparging.
Someday I need to get the blue cooler and see how much time it saves. Right now I fly sparge for about 45 minutes, but my wort is at or near a boil when I am done with the sparge.  While you drain fast and have to wait for the wort to come to a boil, right?


2676
All Grain Brewing / Re: Mash-in
« on: March 31, 2013, 12:30:49 PM »
There was a corrected recipe printed next issue.

Cool, I'll be watching for it.  Next up on our radar is another Russian River clone - R2H56.
Issue after you found your Pliny recipe in, 2009 or 2010. Not this next one.

2677
All Grain Brewing / Re: Mash-in
« on: March 31, 2013, 11:10:28 AM »
There was a corrected recipe printed next issue.

2678
Ingredients / Re: simcoe, citra and amarillo
« on: March 30, 2013, 09:20:33 AM »
Some brewers have said that glycosides are important to hop aroma, and since the hop compounds are bound to a sugar molecule, they survive the boil. Somewhere I read that you get good glycoside use at 30 minutes.

http://beersensoryscience.wordpress.com/2010/11/30/glycosides/

2679
Ingredients / Re: simcoe, citra and amarillo
« on: March 30, 2013, 09:03:29 AM »
I have no idea what they are doing. But when I talked to vinny several years ago he acted like the recipe posted online and made popular by the b3 clone wasn't what they were using "now". Heck, my understanding is that RR is using hop extracts for Pliny for bittering additions.
Hop extract is used to get more wort out of the kettle. The recipe he handed out at the Oakland NHC was for homebrewers, and uses 45 and 30 additions. He said on the BN a couple years back that he uses Amarillo in Pliny now.






2680
Ingredients / Re: WL833 - Bock Lager - Czech Pils?
« on: March 30, 2013, 07:14:29 AM »
Glad you like it.
Now we need to talk about fermentation time :)
Please continue with the talk of fermentation time, Leos. You have experience with your lagers that I would like you to share.

2681
All Grain Brewing / Re: First Wort Hopping question
« on: March 30, 2013, 06:55:22 AM »
Maybe it is just me but I find the directions to doing FWH a little confusing. Got this brew tip the other day that reads in part:

FWH involves adding a portion of the hops to the boiler at the very beginning of the sparging process, allowing these hops to steep as the sparging completes and remaining in the kettle throughout the boil. Add the hops to the boiler as soon as you have finished recirculating the first runnings.

My guess is 30% of your flavour and aroma hops is added to the wort in the brew pot you just collected from draining the mash tun the first time, letting them steep while the grain in the mash tun is then sparged, about a half hour.

Anyone use FWH? How did it work for you?
I recently brewed a CAP with Jeff Renner. The FWH were kept in the 170F +/- temp range for a full hour. That was also a convenient lunch break.

2682
Hop Growing / Re: growing hops hydroponically
« on: March 29, 2013, 01:37:42 PM »
Never done it, but hops are said to like dry feet. That is, well drained soil so they don't have root rot, or get a fungal infection (that may be a problem with hydroponics).

2683
All Grain Brewing / Re: Re: Help in identifying off flavor
« on: March 29, 2013, 07:00:45 AM »
OP - You might take some to the LHBS, a Brewery, or a local club meeting. Get someone with experience taste the beer and identify what is off, and recommend a course of action. I say this because the guys in my club helped me a lot back in the day from tasting my beers.
This is sound advice. Odds are, they've experienced the same thing before. You can also rule out the brass fittings in your brewhouse, I have used brass ball valves with no ill effects for years.
My palate is not the best. It is really poor over the internet.  :D

2684
Ingredients / Re: simcoe, citra and amarillo
« on: March 29, 2013, 06:58:55 AM »
I have to be the old cantankerous guy here, as a couple of my favorite IPAs that I brew have additions at 45, 30 or both. Clones of Pliny, Union Jack, and Headhunter. The Headhunter from Steele's IPA book is now one I am doing often (of course I had to sub Mosaic for Simcoe).

2685
All Grain Brewing / Re: Help in identifying off flavor
« on: March 29, 2013, 05:16:10 AM »
OP - You might take some to the LHBS, a Brewery, or a local club meeting. Get someone with experience taste the beer and identify what is off, and recommend a course of action. I say this because the guys in my club helped me a lot back in the day from tasting my beers.

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