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Messages - hopfenundmalz

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2686
Ingredients / Re: Brewer's Pitch
« on: March 09, 2015, 07:51:15 AM »
I always wondered at the thought of pitching the inside of barrels with coal tar pitch and it sounded gross. pine tar makes more sense.

Yes, it was pine tar/resin, and was said to impart a certain woody flavor to the beer.

I do remember the BeerHunter episode in the Czech Rep. The second on youtube has it. Second half has the pitch operations.
https://www.youtube.com/watch?v=xm40bMUfl44

2687
All Grain Brewing / Re: BIAB Water Chemistry
« on: March 09, 2015, 07:24:23 AM »
It is nearly impossible to achieve a 4.5 mash pH - even if intending too.

What was your grain bill? Did you calibrate your probe before use? Have you performed a stability test on it? (measure a buffer solution over several hours to see how accurate it remains over an extended period of time)

Couldn't too much phosphoric acid lower the pH too much?

The probe was calibrated about a month ago at pHs of 7 and 4.2, both at 72 degrees. I have not done a stability test.

If the probe was off, why the extremely poor efficiency?

I can't answer the efficiency question, but I find my pH needs to be calibrated before I use it in the morning, and if I am checking kettle pH or final wort pH I calibrate again after lunch.

2688
Events / Re: How is the hotel for NHC San Diego?
« on: March 08, 2015, 10:34:57 AM »
We had an e-mail from them before the conference was announced to be in SD, where they were offering introductory rates to the refurbished hotel. Before it looked to be a little long in the tooth, but was not a dump. I have stayed in some real dumps in my day.

Will find out when we get there  if it has been spiffed up or not.

Edit - that may have just been one of the towers that got the refurb.

Edit2 - it may not be refurbished by the time we are there. It was announced but no timeline in this article.
http://www.utsandiego.com/news/2014/jun/03/town-country-mission-valley-hotel-expansion-redo/2/?#article-copy

2689
Zymurgy / Re: Forum Regulars in Mag
« on: March 08, 2015, 10:28:53 AM »
My ugly mug is in the mead article's group shots from the day we mixed the must and pitched the yeast. Old guy in the red shirt.

Mrs. R didn't recognize one guy we know who's picture was in Gary Glass's article about speaking and judging in Brazil. It was Gordon Strong, in a hat and sunglasses.

Good to see so many that I have met in this issue.

2690
Equipment and Software / Re: Rust on False Bottom
« on: March 08, 2015, 07:13:01 AM »
Barkeeper's Friend is good, but it might be hard to get in the holes. Try a past and let is set for a while, then clean off, let it air dry and the O2 in the air will passivate it .


2691
Beer Recipes / Re: Thoughts on Black IPA recipe
« on: March 08, 2015, 06:56:49 AM »
This one is a favorite. Has 80 IBUs.
http://www.firestonebeer.com/beers/products/wookey-jack

2692
Beer Recipes / Re: Thoughts on Black IPA recipe
« on: March 08, 2015, 06:53:35 AM »
If you're not a fan of the roast and the hops combo, you choose not to make it black at all. I just don't get not liking the combo of roast and hops and just make it black to make it black.

Same here.

EDIT -   As a schwarzbier fan, I still have to ask - what is schwarzbier if not primarily a dyed black helles with a touch of roast ?  Black IPA is a dyed black IPA with a touch of roast. Other than the obvious misnomer, I think black IPA gets a bad rap. To each his own.

What is Schwarzbier? A black Pils.

2693
Kegging and Bottling / Re: Confectioners Sugar as Priming Sugar
« on: March 08, 2015, 05:41:00 AM »
My first kit I bought said to use honey and I was going to use that for my next batch too. Do people not use that as often? And also anyone ever use brown sugar or palm sugar?


"When the going gets weird, the weird turn pro."
You can use any sugar, honey is expensive, brown or palm sugars might add a trace of their flavors (not so likely), or you can use table sugar if you are frugal (sucrose), or corn sugar (dextrose). Some use malt extract. You need to make some adjustments for different sugars or DME.

Some reading and a calculator.

http://www.brewersfriend.com/beer-priming-calculator/

You can read more here.

http://www.brewery.org/library/YPrimerMH.html

2694
Events / Re: NHC Thursday night?
« on: March 07, 2015, 02:41:20 PM »

Sure looks that way to me. It goes to 11!   ;)

From the link.
Thursday, June 11   7:30 pm – 11:00 pm   Welcome Reception & Toast featuring BA member breweries

http://www.ahaconference.org/schedule/conference-overview/

2695
All Grain Brewing / Re: Mash pH and light beers
« on: March 07, 2015, 07:35:23 AM »
For light colored beers that should have a crisp finish, a mash pH in the 5.2-5.3 range is what I shoot for.

Recently tasted a Helles that was mashed at 5.55, using Martins modified Munich water profile. That rich malty flavor that I always was missing in my Helles is now there!

2696
Homebrew Competitions / Re: Aaaargh!
« on: March 07, 2015, 06:32:56 AM »
One of the guys in the club is driving the club entries to Zanesville today, he is an excellent brewer and a true nice guy.

2697
All Things Food / Re: Pretzels
« on: March 06, 2015, 07:23:52 PM »
I used baking soda. Never tried lye.

I served them with a German senf.

Though I used sugar, I heard to sub DME for the sugar also.

Senf=Mustard. Really liked the sharf Senf!

2698
Homebrew Competitions / Re: Dry Hopped Sour - NHC
« on: March 06, 2015, 10:27:37 AM »
Orval is dry hopped, though not sour, but it does have the Brett thing going on. It is mentioned in 16E, so I would try that one as others suggest.

2699
Beer Recipes / Re: Munich dunkel - critique?
« on: March 06, 2015, 10:25:09 AM »
OK, I am convinced I need some Best Malz Dark Munich.

Will order some soon.

2700
Kegging and Bottling / Re: cleaning bottles
« on: March 06, 2015, 09:00:21 AM »
Scroll down to see what Mr. Palmer says. I do this for competitions where the bottle will not come back to me, and I want assurance that the bottle will not be a problem. Cut AL foil and put over the neck opening before you bake them, and they will stay sterile.
http://www.howtobrew.com/section1/chapter2-2-3.html

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