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Messages - hopfenundmalz

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2716
General Homebrew Discussion / Re: Vegetarian meal at the banquet
« on: May 27, 2015, 03:35:34 AM »
I've been pleased with the banquet selections in the past. We will have a new chef this year. I'm looking forward to it. Full meatitarian here!

New Chef?  What's up with that?
This guy is on the BA Staff now.
https://www.brewersassociation.org/press-releases/adam-dulye-named-executive-chef-of-brewers-association-and-craftbeer-com/



2717

I really dig these as discussion starters. I think its fair to say after this experiment that of those five people, only one could tell the difference between shaken vs not shaken wort of a highly hopped ale. I would not extrapolate that to mean that you dont have to aerate or oxygenate, and I dont think the findings of the experiment are suggesting that.

You could look at this in 2 ways....either that doing nothing works as well as shaking, or that shaking works as poorly as doing nothing.
Indeed.

I have just been pumping ales <1.060 into the fermenter, that causes lots of slashing and foam. Lagers and real big beers get 02.

I have been contemplating throttling the pump to get less flow and splashing for English Bitters.
I make lager quite often, never once used O2, never once have had issues with fermentation.

I would like to see an experiment done using pure o2 to get the wort up to 10ppm+ that is recommended. I will try that this summer.
We have it planned, though I don't have a DO meter so the O2 level will be predicted.
a long time ago I won awards without paying attention to my O2 or pitch rate for lagers. Once I did, I won awards for the lagers more frequently, and I like the taste of the beer better. It works for me.

2718
Hop Growing / Re: Hop Growning and Yellow Leaves
« on: May 27, 2015, 03:13:11 AM »
We have had 10 to 15 degree temperature swings here in Raleigh NC every 3 or 4 days over the past month.  Is epsom salt the best way to add a little magnesium?   I searched this evening and couldn't find any spider mite webs.  Thank you for the advice.
When I had yellow leaves I dissolved Epsom salt in water. Forget the ratio, a couple of tsp in 5 gallons sprinkled on about 5 plant. It seemed to help, but could have been due to another variable.

2719
Hop Growing / Re: Hop Growning and Yellow Leaves
« on: May 26, 2015, 04:24:38 PM »
Could ba a magnesium deficiency.

2720
I have just been pumping ales <1.060 into the fermenter, that causes lots of slashing and foam. Lagers and real big beers get 02.

I have been contemplating throttling the pump to get less flow and splashing for English Bitters.

2721
Ingredients / Re: BrunWater lactic acid additions
« on: May 26, 2015, 02:16:57 PM »
Quote
Do mix all your minerals and acids with the mashing water BEFORE adding the grain.

I tried adding my stuff to the water in the kettle, but found that the chalk settled really nicely. I still have a thin layer on the bottom of the kettle. Since that experience, I've added the minerals to the grist prior to adding the water, and stirring the grist well as the water heats. Any techniques for getting this stuff to dissolve?

Baking soda or picking lime dissolve. Chalk? Takes a long time at mash pH, there beer would be in the fermenter.

2722
Equipment and Software / Re: Carbon Build up on SS Kettles - Help
« on: May 24, 2015, 01:20:52 AM »
Did you change the jets from NG to Propane. The oriface will be smaller for propane. Your symptom is that your flame is rich (to much fuel for the amount of air) causing soot. If you can't give it more air, give it less fuel.

didn't change anything on the burner its stock dark star burner.
Re read, got it. Make sure burner jets are not obstructed. Open the air inlet all the way. Check for spider nests of other foreign stuff in the air passage.

Looked at the NB page, it has an adjustable regulator, so open the air inlet full, light it, adjust the regulator down a little so that the flame is blue.

2723
Equipment and Software / Re: Water Filtration
« on: May 24, 2015, 12:52:54 AM »
You need to know your water report. Most of the water is pretty good in the PNW, so find the report and let us know how jealous we should be.

I live in Vancouver, WA and found out that my local water has chlorine in it and all I have to do is let it set out overnight for the chlorine to degas and I'm good to go for most styles.
How much jealous can your blood pressure stand? :)
In Portland the water is wet, mostly single digits for all the brewing ions, so yeah, jealous if you get that across the river in WA.

2724
Equipment and Software / Re: Preferred Gap Setting?
« on: May 24, 2015, 12:47:07 AM »
I used a permanent sharpie and marked both ends at .035, .040, and .045 inch.

What do I run? Using about .039 or so for most 2 row right now with a hose braid. Would go a little over .040 for my pics false bottom. Lower for 6 row, rye and wheat since the kernels are smaller.

It depends.

2725
Equipment and Software / Re: Carbon Build up on SS Kettles - Help
« on: May 24, 2015, 12:42:48 AM »
Did you change the jets from NG to Propane. The oriface will be smaller for propane. Your symptom is that your flame is rich (to much fuel for the amount of air) causing soot. If you can't give it more air, give it less fuel.

2726
Commercial Beer Reviews / Re: Busch Copper Lager
« on: May 23, 2015, 03:12:09 PM »

I have a feeling in the not so distant future craft beer is just going to be called "beer"

I certainly hope so.  I honestly do believe that is exactly where it is headed...it may take a while but I'd make book on it.

Craft beer sounds a lot better than microbrew. I think craft comes from craftsman which is similar to artisan.

Except that it's craftsman responsible for making the BMC stuff too (albeit as work for hire). 
Besides which, brewing in general is a craft in and of itself.
I really do think artisan says it better, and is more suggestive of smaller scale.

Of course, as I have said in the past, "...homebrew is the craftiest beer of all."
I can't say for sure, but, I would think BMC would have embraced industrial automation techniques by now. In that case, the beer is being made by programmable logic controllers and such. Think of picobrew on steroids.  No craftsman. Just operators supervising an industrial process. Not much different than making ethanol, cookies, refining gasoline, generating electricity, making steel, etc.

Just my 2 cents.

Many of the larger craft breweries are what you describe. They do weigh out the hops, and manually dump into the kettle. Who wants to manually load the grist case, or shovel out a 200 bbl mash tun?

2727
Mark, she must be from the local committee, not a name I recognize from AHA or BA.
https://www.brewersassociation.org/brewers-association/staff/

I do know that I had to change the steward box from yes to no when I signed up.

2728
General Homebrew Discussion / Re: State of home-brewing
« on: May 23, 2015, 02:57:09 PM »
As Martin Stated above, we have seen the figures from surveys of HB shops. As a whole, sales are not down. There is not double digit growth from year to year right now, it is single digit. More shops have opened, so did a new one open in your area? That would take some sales away too.

One other thing that has come out is that all grain brewing is on the upswing. This is probably due to the cheap and easy technique of brew in a bag becoming popular. If your local guy depends on extract sales, that may be another reason.

Homebre wing is always very popular and grows in a poor economy. As things have recovered, maybe that explains the slowing to single digit growth. There are also breweries opening like crazy. If you can get good beer at the brewery just down the street, why Homebrew? As homebrewers go pro, most stop brewing at home, and there is another way the numbers go down.

I would say going down 60% in one year makes that place an outlier. One would hope it is not the canary in the Coal Mine.

Edit - Gary Glass gave some figures on this in his Zymurgy column, I think 2 issues ago.

2729
Pimp My System / Re: Mill Prototype
« on: May 22, 2015, 12:08:21 PM »
I would put a safety shield around the gears.

Nice involutes on the gears, how did you cut those?

2730
Ingredients / Re: which hops to buy?
« on: May 21, 2015, 04:03:02 PM »
Bullion is an old school hop that was used by Ballantine in their IPA. I have over a pound of it. It has aroma and taste character best described as "hoppy". I have over a pound in the freezer.

A guy in the club had a beer made with Caliente, that was very nice.

Santium is a derivative of Tettnanger, Imuse it fairly often in Pilsners.

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