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Messages - hopfenundmalz

Pages: 1 ... 178 179 [180] 181 182 ... 533
2686
Ingredients / Re: What is the most hops you have ever used in a batch?
« on: December 23, 2014, 09:37:34 AM »
Probably a Pliny clone, same rate as stated. Then when you do a Doppelbock and have about 1 oz. + a little, you keep looking at the container and checking your notes.

2687
Ingredients / Re: Home malted pilsner
« on: December 23, 2014, 06:43:27 AM »
One more step of the process from dirt to beer. Good job.

2688
Yeast and Fermentation / Re: do you use dry yeast
« on: December 23, 2014, 06:41:54 AM »
If one is interested in information on the P. Ballantine and Sons Brewery, this is a rabbit hole to fall down.
It also has Schalk and Feigenspan information.
https://sites.google.com/site/pballantineandsons/home

2689
Yeast and Fermentation / Re: do you use dry yeast
« on: December 22, 2014, 05:08:34 PM »
BRY-97 is Wyeast 1272 (American Ale II).

Hmm good to know.  I read it was Pacman.  I've never used 1272.

BRY 97 is the same strain as Anchor Ale, WLP051, and Wyeast 1272.  Evidence points to BRY 97 being a Ballentine yeast strain.  BRY 96 is also a Ballentine yeast strain.  BRY 96 is the same strain as "Chico," Wyeast 1056, WLP001, and US-05.
[/quote]

Would those 2 yeasts have been used together at Ballantine? BRY 97 is such a slow starter, 96 would be the starter, 97 the finisher.

Toured the Young's Ram brewery a long time ago before it closed. The tour guide pointed out the 3 different rings on the open fermenter, he claimed they had a starter yeast, a workhorse, then a finisher.

Something that just popped in to my mind today.

2690
Ingredients / Re: Water Anelizzzed
« on: December 22, 2014, 06:46:50 AM »
Eric already caught the micro-grams units. Iron is OK.

19 ppm TDS - that is in Reverse Osmosis range.  I wish my water was like that.

Where are you located? Water out of sandstone is not so bad usually.
Sho tnx guys for the help ... the water comes from a mountain range close to Worcester on the southern tip of Africa. Any stylez u would prefer with this water build?

That water would work for light lagers and ales.

You can add minerals for darker beers. You have an almost blank slate to build on.

This might help.
https://sites.google.com/site/brunwater/water-knowledge

2691
All Grain Brewing / Re: Mash temperature and final gravity
« on: December 21, 2014, 08:06:55 PM »
There are data that say lower is better, maybe for Pale Ale Malt with is low in Alpha. For "hot" US malts with high Alpha and Beta, it might be around 158F, but that is speculation on my part.

I think this is pretty much accurate. I accidentally mashed my APA grist at 77°C and it still attenuated 74% ADF. The norm (at 67°C) is 80%.
A little over 170F? Wow!

2692
Ingredients / Re: Water Anelizzzed
« on: December 21, 2014, 03:49:57 PM »
Eric already caught the micro-grams units. Iron is OK.

19 ppm TDS - that is in Reverse Osmosis range.  I wish my water was like that.

Where are you located? Water out of sandstone is not so bad usually.

2693
All Grain Brewing / Re: Mash temperature and final gravity
« on: December 21, 2014, 03:44:15 PM »
I think it depends on the malt used and if it has a bunch of Alpha and Beta. The studies that Kai and Greg Doss did for Pils malt said 152-153F gave the best attenuation. There are data that say lower is better, maybe for Pale Ale Malt with is low in Alpha. For "hot" US malts with high Alpha and Beta, it might be around 158F, but that is speculation on my part.

Waiting for my copy of Malt to see if Mr. Mallett covers this.

2694
Yeast and Fermentation / Re: NCYC 1108: Box of chocolates?
« on: December 21, 2014, 03:29:52 PM »
The more I know about yeast, I find I have much to learn about yeast. Thanks for the post S. C.

2695
Equipment and Software / Re: All Grain pt. 2
« on: December 21, 2014, 11:30:44 AM »
There is a guy in our club who had won many awards, including a NHC gold on a very simple system. He then won a BOS at a large in state competition that had a $1000 for BOS. He may have made some improvements with that. A good strategy for a brewer to follow.  :)

2696
Ingredients / Re: Dissapointed Graetzer Malt DIY?
« on: December 21, 2014, 10:34:22 AM »
Some like white over red.

Post oak is used for brisket in TX. Hard to find up north

2697
All Things Food / Re: Pretzels
« on: December 20, 2014, 09:25:39 PM »
Got it...good info thanks. I bought my elbow length chem gloves and safety glasses just in case. I'm going full Heisenberg making pretzels !


Sent from my iPad using Tapatalk
PSE is a must.

2698
Ingredients / Re: wheat Wahtsit
« on: December 20, 2014, 04:44:27 PM »
Jeff Renner used to expound on wheat back in the day on the HBD. As a baker he should know!
http://www.beerandloafing.org/hbd/fetch.php?id=61516
http://www.beerandloafing.org/hbd/fetch.php?id=62892

Hope that helps the wheat whatsit.

2699
The Pub / Re: The Malt Book
« on: December 20, 2014, 12:52:46 PM »
I was going to go to a book signing at Bell's on Sunday, but that has been postponed. If I go to it when it happens, should I ask Mr. Mallett? Maybe not, as other authors have said things that they would have liked to include were not in due to deadlines.

If it works out, for sure.  It would be interesting to know.  No doubt he put a great deal of work & thought into the book.
Someone said he had >1000 hours in on it.

2700
The Pub / Re: The Malt Book
« on: December 20, 2014, 12:06:08 PM »
I was going to go to a book signing at Bell's on Sunday, but that has been postponed. If I go to it when it happens, should I ask Mr. Mallett? Maybe not, as other authors have said things that they would have liked to include were not in due to deadlines.

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