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Messages - hopfenundmalz

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2686
I normally use RO or distilled water but always add brewing salts to create a water profile suitable for healthy mash, fermentation and flavor. The guys at your shop are right that you don't want to use distilled or RO water on its own because you need some amount of certain minerals in the water. What you don't want is all the chlorine/chloramine in the tap water and even using dechlorinated tap water, it may not be the ideal water supply without further adjustment by adding brewing salts.

Or in my case I need to dilute 1 gallon of tap water with 8 gallons of RO to hit the adjusted Munich profile Martin had in Zymurgy, but it is just about dead on.

2687
Beer Travel / Re: 1 month in Germany
« on: February 04, 2015, 06:39:49 AM »
Gonna try as many as I can!
Will you have a car?
Sorry it took me so long to respond!! Yes we will have a car but my boss is going, not that its a bad thing. He isn't as adventurous as I am. I think we will be limited to within an hour and a half drive. So where ever I can go will be awesome. Lots of people told me that just about every little town has a brewery/eatery. Did you spend any time where I am going?

Not at Grafenwöhr and Honsfeld. You must be doing some DoD related work? I was doing automotive work.

Bamberg was never bombed to any degree, so its architecture is all preserved. Same for Regensberg. Both of those cities are beautiful and full of cultural sites.

Munich, let me recommend the Ayinger pub on the platzl (small square) by the Hofbrauhaus. There is also the Weisses Brauhaus (Schneider) not far, the Viktual Market on Saturday has a biergarten. A little farther in the pedestrian zone is the Augustiner Großgaststätten. If the weather is nice, which is doubtful in March, go to the Augustiner Keller which is just beyond the train station. There are many other options in Munich.

If you want to see some monasteries that have their name on a beer I recommend Weltenberger which is closer to where you will be, the drive down into the Danube gorge is memorable and the beer is very good.. South of Munich is Kloster Andechs, which is one of my favorite memories of my time in Germany.

2688
All Grain Brewing / Re: The End of the 60 minute mash???
« on: February 03, 2015, 07:59:17 PM »
In the Malt book by Mallett, he talks of some malts converting almost instantaneously. Maybe a short mash works with a "hot" malt at the right temperature. If you stir in adjust the temp and take a pH reading the party is over by then, how do you adjust to hit the optimums? I can see this working if you do the same beer over and over and have the mash in temp and water chemistry dialed in so it works every time (well not colt 45 that I am talking about).

2689
The Pub / Re: Braunbier Tapping
« on: February 03, 2015, 02:11:54 PM »
Never had one from any of the Haufbraus, but the one that Klosterbraeu in Bamberg makes is very tasty.

2690
Yeast and Fermentation / Re: Yeast starter from table sugar?
« on: February 03, 2015, 02:10:28 PM »
Quote
If you want to make starters cheaper/easier, get a pressure canner and can a bunch of wort in advance.

It's even easier to freeze the last runnings. I keep mine in a 1 gallon ice cream container.

Interesting.  I like easy and time saving.  As long as it boils prior to use, what could be the issue?

I do this often, usually for beers where you still have some extract left after the kettle is full. Roughly 1.060 and over beers, why let it go to waste?

2691
Beer Recipes / Re: SN Pale Ale Clone
« on: February 03, 2015, 12:02:04 PM »
Yes.

Bravo, Cascade 1, Cascade 2, and more Cascade with a smidge of Chinook and Centennial.

My picture showed 2 different cascade numbers, should have asked it those were different farms or fields. There were 2 bins of different cascade, agiain with different numbers.

They only had Pale and Draft on the board when I was there.

2692
Beer Recipes / Re: SN Pale Ale Clone
« on: February 03, 2015, 11:07:26 AM »
It was pretty blurry, as I was trying not to be too obvious...

2693
Beer Recipes / Re: SN Pale Ale Clone
« on: February 03, 2015, 11:03:48 AM »
Sierra Nevada uses C-60, FWIW.

When I went through the Mills River Tour, they had the hops schedule up. I think they have made adjustments due to hop crop variations.

2694
Yeast and Fermentation / Re: Yeast starter from table sugar?
« on: February 03, 2015, 10:40:21 AM »
Maolasses also has trace minerals, so along with the vitamins it is popular with the health food crowd. I found the Plantation Unsulfured Blackstrap, not at he grocery store, but at the local health mart. It will be used to make invert 2 and 3 using the dilution method and Golden Syrup as the base.

trace elements = trace minerals

Poor reading on my part.


2695
All Grain Brewing / Re: The End of the 60 minute mash???
« on: February 03, 2015, 10:17:23 AM »
Listen to the Feb 10, 2011 Basic Brewing Radio for a tasting of beers done with short, medium, and long mash times. I listened to it some time back, but there are some conclusions they draw.

http://www.basicbrewing.com/index.php?page=basic-brewing-radio-2011

2696
Yeast and Fermentation / Re: Yeast starter from table sugar?
« on: February 03, 2015, 07:23:08 AM »
Dry yeast manufacturers propagate yeast using Molasses as the carbon source.  One has to add a nitrogen source when using molasses as a carbon source. One quarter teaspoon of DAP per liter of 10% (1.040) solution should do the trick.

Molasses contains trace elements and vitamins in addition sucrose, glucose, and fructose.  Sucrose is disaccharide composed of a glucose molecule bound to a fructose molecule.  Yeast cells have to excrete invertase to break the glycosidic bond and free the monosaccharides.

Maolasses also has trace minerals, so along with the vitamins it is popular with the health food crowd. I found the Plantation Unsulfured Blackstrap, not at he grocery store, but at the local health mart. It will be used to make invert 2 and 3 using the dilution method and Golden Syrup as the base.

2697
All Grain Brewing / Re: The End of the 60 minute mash???
« on: February 02, 2015, 06:42:48 PM »
What have the breweries that you have worked at do? Your pro experience is of interest, as time tied up in the mash tun is money at a production brewery.

IME, it's very equipment-specific. I've done "rests" as short as 15 min and as long as 45, but every brewery I've worked at has had at least 30 min lauters, with most if not all of that time being at conversion temperatures.
North American base malt?

2698
Yeast and Fermentation / Re: Yeast starter from table sugar?
« on: February 02, 2015, 05:32:09 PM »
The yeast will become aclimated to simple sugars, and will not do so well on Maltose is the thinking.

You could propagate the yeast with sugar at around 1oP if you add nutrients and continuously feed it. Not for me. That is how you get gluten free yeast as some suppliers advertise.

2699
Equipment and Software / Re: Lab Grade Hydrometers are off!
« on: February 02, 2015, 05:28:40 PM »
Here's what I came up with:

In a 1.085 solution:
The refractometer showed 1.085
The high range hydrometer showed 1.083  (I suspect yesterday's reading below was incorrect)
The full range hydrometer showed 1.082

In a 1.040 solution:
The refractometer showed 1.041
The mid-range hydrometer showed 1.041
The full range hydrometer showed 1.041

In RO water:
The refractometer showed 0.000
The low range hydrometer showed 0.999
The full range hydrometer showed 0.000

The bottom line for me is that when measuring OG I am going to stick with the refractometer.  When measuring FG I'll go with the low range hydrometer just because it is easier to read, and adjust up 0.001.
I love being exact, but it is homebrew so no big deal either way I'm sure.

Thanks. Have to do that someday.

Also for a scale I suspect at low mass, and a TDS meter just to check it.

2700
All Grain Brewing / Re: Smaller Batches
« on: February 02, 2015, 05:26:24 PM »
I don't bottle much anymore, but I do spend a fair amount of time doing maintenance on all of the old kegs I have. You know, leaking poppets, leaking PRVs, leaking lids/O-rings. Those new kegs at the LHBS really are attractive, but I have too many kegs now!

+1.  I have a lot of kegs, too, and that does entail maintenance, for sure.  There is a fair amount of work bottling or kegging, so I guess I just don't mind the kegging work near as much.


I don't mind it either, but then again, I have a keg whisperer at home. He does all of the keg maintenance - pretty sweet!

My keg whisperer is the sound of leaking CO2! psssst.

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