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Messages - hopfenundmalz

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2716
All Grain Brewing / Re: Final beer PH?
« on: June 28, 2013, 03:59:51 PM »
A glass of beer, some phosphoric acid, and your pH meter would let you taste what your beer is like at a lower pH. ThenA-B with the unadjusted beer.

2717
All Grain Brewing / Re: Final beer PH?
« on: June 28, 2013, 02:46:31 PM »
I have been measuring my PH at several points in my brewing process and wonder if anyone has a preference on their final beer PH of APAs and IPAs. My most recent one is 4.82 and finished at 1.010.
4.8. is on the high side. Most beers are said to be in the 4 to 4.6 range. An IPA or APA would do well lower in the range.

2718
Yeast and Fermentation / Re: Wyeast 1010 vs Chico
« on: June 27, 2013, 09:11:30 PM »
1007 is more like the Uerige strain. 1010 is what it morphed into.

2719
General Homebrew Discussion / Re: Who's going to NHC?
« on: June 25, 2013, 04:21:54 PM »
At Monks Cafe right now. Philly is a good venue. Except for rush hour traffic.

2720
Equipment and Software / Re: Blichmann Hop Rocket
« on: June 24, 2013, 06:02:23 PM »

2721
Yeast and Fermentation / Re: Fermentation By-Products? Advice Please
« on: June 24, 2013, 05:57:26 PM »
[quote author=repo link=topic=16230.msg204542#msg204542 date=1372102524

Also you sure could have overpitched this beer. 1.5 liter starter on a stir plate for 3 gallons of 1.054 beer is overkill. This could be biggest impact but the first two are gonna play into the finished beer as well.

I thought that underpitching caused more ester formation due to the stress on the yeast.....??
[/quote]
Ther are those that say under, those that say over, and both have scientific studies to back it up. Some also say that it depends.

2722
Yeast and Fermentation / Re: How much head space in fermenter to much
« on: June 24, 2013, 04:20:34 PM »
Speaking as a fan of many beers that happen to be open fermented, I'd say you should be fine up to ∞.  Just get it racked in to some other sort of container after active fermentation finishes.
That was my answer.

like this you mean?



That's at anchor brewery. there are three more like that in that room and another room with two more
Sierra Nevada, New Glarus, and many Brewpubs do open Fermentation. The old Youngs brewery in Wandsworth had very large concrete fermenters with an interior coating. Most German wheat beer brewers have open fermenters.

I want to see these in operation someday.

http://www.mlive.com/entertainment/kalamazoo/index.ssf/2012/05/bells_to_use_100-year-old_wood.html

2723
Yeast and Fermentation / Re: How much head space in fermenter to much
« on: June 24, 2013, 02:33:23 PM »
Speaking as a fan of many beers that happen to be open fermented, I'd say you should be fine up to ∞.  Just get it racked in to some other sort of container after active fermentation finishes.
That was my answer.

2724
Yeast and Fermentation / Re: Fermentation By-Products? Advice Please
« on: June 24, 2013, 02:31:32 PM »
I wouldn't be surprised with a little fruitiness from WLP001 at 69F. If you want it a bit cleaner, go with pitching around 65F.

If you're looking for more hop flavor/aroma, try dry hopping. I think SNPA is dry-hopped.

At 45 IBU you should get some bitterness. Perle is a pretty mild bittering hop. SN uses some Magnum for bittering.

Are you doing anything with your water? Perhaps a bit of sulfate may sharpen the hop flavor and bitterness.

Looks like your process is solid (as well as your notes!). I would note that its really not necessary to throw out your tubing after every transfer. With good sanitation, you can use them for several months before replacing.
Sierra Nevada Pale Ale is not dry hopped.

2725
All Grain Brewing / Re: Little confused with decoction schedule
« on: June 24, 2013, 02:27:35 PM »
What I've been doing is starting with an acid rest, which may help with acidifying the pH, then while the decocted portion is boiling, I raise the heat on the main mash by recirculating and heating until it gets to a protein temp, then when I add the decoction back it goes right to the beta rest.  This way I get three rests for the price of one decoction.
I might have to try that one.


2726
General Homebrew Discussion / Re: Who's going to NHC?
« on: June 24, 2013, 02:20:38 PM »
Guys,

I'm confused.  Is there a place to get beers during the day at the conference or is it all BYOB? 

Dave
It is hard NOT to get a beer during the day at the conference. Often samples are part of the first seminar in the morning.

Liberty Well. Often there will be beers on tap at the vendors booths.
I sat at a 9am Mead seminar last year by Michael Fairbrother.  That's a hearty way to start the day with sample after sample of mead.  He had so many extra bottles he was encouraging people to take them home.
i was there, and we did!

2727
General Homebrew Discussion / Re: Who's going to NHC?
« on: June 24, 2013, 12:15:55 PM »
Guys,

I'm confused.  Is there a place to get beers during the day at the conference or is it all BYOB? 

Dave
It is hard NOT to get a beer during the day at the conference. Often samples are part of the first seminar in the morning.

Liberty Well. Often there will be beers on tap at the vendors booths.

2728
General Homebrew Discussion / Re: Who's going to NHC?
« on: June 24, 2013, 10:46:29 AM »
I have seen a couple of references that this is only the second NHC on the East Coast. One was in the Philly Beer Scene, and mentioned the Manchester NH conf. as the first.

What about Baltimore and Orlando (which is about as close to the Atlantic as Manchester)?
Actually twice in Baltimore.
[/quoteYou are correct!

2729
General Homebrew Discussion / Re: Who's going to NHC?
« on: June 24, 2013, 08:42:36 AM »
I have seen a couple of references that this is only the second NHC on the East Coast. One was in the Philly Beer Scene, and mentioned the Manchester NH conf. as the first.

What about Baltimore and Orlando (which is about as close to the Atlantic as Manchester)?

2730
General Homebrew Discussion / Re: What's brewing today?
« on: June 24, 2013, 04:21:05 AM »
Brewed a CAP with the Hudecek's today, as part of their 4 brew Sunday. Can I say it was fun?

If you have been to NHC, you would recognize Joe and Andy.
Fixed that :)  I can't believe they did 40 gallons today, but it helps when you have 2 mash tuns and kettles.
My bad.

Along with 2 mash tuns and kettles, a jumbo HLT so there is always hot water.

They had 100 gallons brewed for the Octoberfest party, now 140. They have a lot more to brew. When you coming?


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