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Messages - hopfenundmalz

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2701
Zymurgy / Re: chiller performance: sep/oct 2013
« on: August 20, 2013, 07:38:28 PM »
I can chill 10 gallons in 14 min in winter, 50 ft 1/2 inch.

Have not read that yet. Might be theoretical best case with circulating wort.

2702
Zymurgy / Re: chiller performance: sep/oct 2013
« on: August 20, 2013, 07:24:23 PM »
The geeks only section of the latest Zymurgy says a 25' immersion chiller with 65f groundwater will chill 5 gallons of boiling wort to 68f in ~10 minutes. Is this possible? I don't think my double chiller (2x25') could do this!
what diameter?

2703
The Pub / Re: The dangers of dumb-assery
« on: August 20, 2013, 06:30:22 PM »
Gee, I hope my LHBS starts carrying beaver anal glands...

Does anyone know how many IBUs an ounce will give at FWBAG?

Can you sub muskrat?

Fwbag? Full wort boil all grain?

Muskrat does not contain castoreum, so no. IMO muskrat anal glands taste more like canteloupe- hence the name "musk melon".  ;)
A fun fact. It has been OK for Catholics around the Downriver Detroit area and places like Monroe Mi to eat Muskrat during lent. Since they spend their life in the water, they were decreed to be fish. The stories are in the  local papers every few years.

2704
All Grain Brewing / Re: Water build for Czech Pils
« on: August 20, 2013, 03:32:00 PM »
I fired up the old computer, and I was at 0.5 gram/gallon CaCl2 on the last check pils. 35 ppm Ca target.

2705
All Grain Brewing / Re: Water build for Czech Pils
« on: August 20, 2013, 01:42:20 PM »
When it comes to light lagers, mineralization is going to stand out far more than in the ales and dark lagers that you might more commonly taste.  Even at 40 ppm Ca, the mineralization might be too high.  A half gram per gallon of calcium chloride will produce approximately 40 ppm Ca, but you still might not want to take it that high in order to avoid flavor effects in the beer.  Clearly, the Pilsen brewers successfully brew with less Ca.  So it is possible.  There are consequences to brewing with low Ca, but they can be surmounted. 

Table salt could be a consideration, but it too should be at very low concentration.  Its flavor contribution might be negligible then.

Martin, if adding Ca, how much? 30 ppm? It has been said some Ca comes from the mash. Decoctions are also said to be beneficial with low mineral levels,is that true?

I did not add any salt, as I figured that could be played with on samples when done to see if like the results.

2706
Ingredients / Re: 2013 Hop Crop report
« on: August 20, 2013, 01:07:22 PM »
Hmmm, wonder how's come they forgot to list Amarillo?  I've seen a report that the crop is in excellent shape so far.  Maybe he soup-nazi has a hop growing relative?

Amarillo would be in "other" in the WA table. The foot note-

(D) Withheld to avoid disclosing data for individual operations

Amarillo was grown on one farm, I have heard there are now agreements for other farms to grow it. At an NHC talk 2011, it was stated that there were 480 acres of Amarillo.

2707
Beer Travel / Re: Colorado Springs
« on: August 20, 2013, 01:00:34 PM »
If you like German style beers, Prost in Denver is a must.

2708
All Grain Brewing / Re: Water build for Czech Pils
« on: August 20, 2013, 12:57:23 PM »
Jeff Rankert suggests 0.7 grams per gallon of Calcium Chloride for both mash and sparge water.
i do?

On the last BoPils I did 40 ppm Ca adding CaCl2. I don't add gypsum to keep the bitterness soft, not dry in the finish. Edit - I put around 85 ppm SO4 in my German Pils, and that is dry and lingering.

Didn't Martin say something about a little NaCl in the last month, for taste?

2709
Ingredients / Re: 2013 Hop Crop report
« on: August 19, 2013, 06:37:33 PM »
26k acres of hops in Washington!
And the liquor control board forecasts that the larger marijuana fields will only be about one acre... ya, right.
Evan more according to this.

Look at some of those varieties go up, and some went down.
http://www.nass.usda.gov/Statistics_by_State/Washington/Publications/Agri-facts/agri1jun.pdf

2710
All Grain Brewing / Re: Mash Efficiency Problem
« on: August 19, 2013, 04:54:07 PM »
I have a single tier system, and use a pump to transfer. Thinking about a.grant someday, to keep from pulling a vacuum on the false bottom. Or trying a just using a small kettle to drain into, the pouring into the boil kettle.

I get stuck mashes with rye or some other grains. Guys like Denny never does, so I am looking into a process change to solve that. A blue cooler also might be in my future.

2711
The Pub / Re: The dangers of dumb-assery
« on: August 19, 2013, 10:57:36 AM »
Brewing science trump puffery.

2712
Beer Recipes / Re: Black IPA Questions
« on: August 18, 2013, 10:52:12 AM »
You probably know that you want the dehusked carafa III special to minimize roast/burnt flavor. Some like midnight wheat as it also is husk less.

2713
General Homebrew Discussion / Re: Quick Beer?
« on: August 18, 2013, 06:42:19 AM »
I havne't had really good luck with gelatin for some reason.  I'm thinking I might use a two part fining agent like Superkleer.  The stuff reacts and drops fast, might strip a little flavor but with this beer that could be a good thing.  Freezing is tempting as well, I do want to get it good and cold before I send them the kegs.

I figure I'll just tell him to call it "homebrew", that might get people to drink it more than calling it a cream ale.

I thought about a wheat beer, but figured this would be more universally appealing.
Some of the local places love BioFine Clear.

2714
Kegging and Bottling / Re: Storing beer in a corny
« on: August 18, 2013, 06:08:52 AM »
When one gets really geeky about minimizing O2, one can fill a keg with sanitizer solution so that all the O2 is displaced. Then push the sanitizer out with CO2, so that you have a keg full of CO2. Then one can rack into the keg via the liquid out post. Also make sure the racking cane and tubing is full of beer, not air when you start, and that can be done by hooking up to a second empty keg until beer is flowing.

Tedious, but effective.

2715
All Grain Brewing / Re: anyone add zinc sulfate / zinc chloride to wort?
« on: August 17, 2013, 02:03:16 PM »
I use some zinc, half a diet tab for 10 gallons. If you look at some of the past presentations by the yeast experts at the NHC, they talk about the benefits of zinc.

Our lager fermentation a are healthy, the D- rest is done a 6 to 7 days in, and then start to cool it down.

It is one of those things we do. Sometimes we forget, and the beer comes out fine. Don't have any detailed notes as if those go longer in primary phase.

I may stop using the zinc tabs, as the Wyeast nutrient blend has zinc in the ingredient list.
http://www.wyeastlab.com/hb_productdetail.cfm?ProductID=15

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