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Messages - hopfenundmalz

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Beer Recipes / Re: Belgian/American IPA w/ Mosaic, Centennial, & Citra?
« on: September 10, 2015, 07:59:01 PM »
Centennial will bring floral notes to the party. I always describe fresh Two Hearted as being floral.

Stan Hieronymus said that the thing that Centennial has going for it is cis-Rose Oxide, which is -
"Odor Description:   A clean floral, green rosy, fresh, geranium odor."

It turns out the growers don't like it so much due to low yeild and being finicky to grow.

Reference for the quote

General Homebrew Discussion / Re: Efficiency Loss Without Protein Rest
« on: September 10, 2015, 07:28:32 PM »

This is my current bag of floor malted pils.  41.2.
That's kind a surprising, most people say this malt is slightly under modified.

I am assuming most people don't care to actually read the malt analysis ;)

THIS^^^^  It's so much easier to parrot the conventional wisdom and have other people do your thinking for you!
Then again, not everyone knows how to read a malt analysis sheet.

After reading Kai's article a couple of years ago, I realized that I was (when I was initially trying to dial in my system) worrying about brewhouse efficiency when I should have been looking at conversion efficiency. I was making all of these changes that would only affect brewhouse efficiency and wasn't seeing a change.

Turns out that my conversion efficiency was really terrible, so nothing I did previously was working. (Kinda like putting a Band-Aid on a problem that needs a splint - doesn't really help much.) I was screwing with crush, different sparging techniques, calibrating my volume sticks/thermometers, etc. When all that was wrong was that my mash pH was awful (Martin helped many of us out with this), I had dough balls (I now stir with a giant wisk before starting the RIMS), and I now perform a mash out. I now double check my conversion efficiency against the chart below to make sure I'm on above 90%, courtesy of Kai's website:
I'm aiming for 1.5 qts/lb in the Sabco, so I like seeing my wort at around 1.072 or higher before I start the sparge.
Another thing that I do also. I need to print that table, and tap it to the wall for reference.

When I used my alkaline tap water, and did not use a pH meter, I was getting some crappy efficiencies. High pH will do that.

It is not one thing that is a silver bullet.

All Grain Brewing / Re: Golden ratio beer
« on: September 10, 2015, 01:25:08 PM »

No, but the ratio of the circumference to diameter of my kettle is and always has been 3.14.

On my kettle it a bit closer to 3.141592653589793238462643383279502884197169399375105820974944592307816406286208998628034825342117067982148086513282306647093844609550582231725359408128 but then I got tired and figured it was close enough.   ;D

I would be interested to know what ingredients you would relate to each other for this type of recipe.  It might be fun, I'm just not seeing an easy correlation this early.


** Edited to id what kettle I was making the joke about because it is also too early for me to type well.
For a golden ratio beer use:

61.8% grain 1
38.2% grain 2

Same for hops.

6.18# Pils (A)
3.82# Munich (B)

6.18/3.82= 1.618 = A/B
10/6.18=1.618 = A+B/A
Mash with 1.618 qt/lb.

Nice write up. One that is often overlooked is to make sure your thermometer is calibrated and accurate in the mash temperature range. I say this from personal experience, dial thermometers can be off.

Yeast and Fermentation / Re: Article on "new" wild yeast cultures
« on: September 10, 2015, 12:35:34 PM »
There are 2 different groups I know of isolating wild yeast from trees. This is unique, and I was intrigued with the sour producing yeast. We live in interesting times for brewing.

General Homebrew Discussion / Re: Efficiency Loss Without Protein Rest
« on: September 09, 2015, 09:02:32 PM »
So Denny, if one could find under modified malt do you think it would make better beer? Seems like highly modified is another short cut to make money and not quality. I've also read that many breweries have their own maltings especially the ones that decoct. I suppose they malt according to how their set up to brew.

I don't know how undermodified malt would make better beer.  I also don't know why you would see highly modified malts to make lower quality beer.  Do you think that a horse and buggy is "better" than a car?  :)  I don't know that "many" breweries malt their own grain, but there are a few that do.
John Palmers book says some feel less modified malts taste fuller and maltier. I don't know for sure but I'd like to get my hands on some and see.

Weyermann Floor Malted Bohemian Pilsner is slightly lower. I think it's average is 35-38
Once I found a Weyermann document that said 38.4.

Equipment and Software / Re: Plastic Mash Tun Safety
« on: September 09, 2015, 03:15:41 PM »
Listen to the presentation from this year's NHC on Homebrew toxicology, as well as the podcasts on the same topic on Basic Brewing Radio. The basic gist is that there is very little concern with exposure to anything toxic in plastic coolers, even at hot temperature. I'd just give it one or two rinses with hot water prior to use. Any residues that are remaining after manufacturing are water soluble and will rinse out easily.
Or if one reads it they will find that the dose you get is very small. "The dose makes the poison".

Commercial Beer Reviews / Re: Pelican Brewing - Flock Wave
« on: September 09, 2015, 03:12:52 PM »
Fantatstic!  The Flock Wave didn't really remind me of a wit, but it was pretty good.  Really liked the Funky Spot based on their silver Spot IPA (which I don't care for!).  And of course the Inn at Cape Kiwanda is always great.
Awesome, we are looking for a place to go for our anniversary this December. Might have to check that out.

And you're right, Flock Wave is maybe Wit looking but that's about it. Its enjoyable if not a bit gimmicky

Inn at Cape Kiwanda is great.  Inn at Otter Crest, about an hour south of there, is my absolute favorite place...maybe in the world.
Thanks for the tip.
We also like the Inn at Cape Kiwanda.

Ingredients / Re: Hops question
« on: September 08, 2015, 02:54:20 PM »
Late boil, whirlpool or dry hops will give you the flavor and aroma you're after without the bitterness.
+1 on the dry hops. That will give max. aroma vs. all early boil additions as stated in the post.

Events / Re: YCHHOPS Hop and Brew School Review.
« on: September 05, 2015, 04:46:39 PM »
Oh, I forgot to say that hanging out with Denny, Gary, and Duncan was great. Talked with Stan at length a couple of tmes.

Events / YCHHOPS Hop and Brew School Review.
« on: September 05, 2015, 04:15:04 PM »
We went to Hop And Brew School put on by YCHHOPS,

This was 2 days and cost $200 per person. Was it worth it? Absolutely,  it exceeded expectations, and I will attempt to explain.

Once you are checked into your hotel, transportation out and back to the event is provided. At the event you are provided 3 meals a day. There were also tubs of commercial beer and a kegerator if you are thirsty. Many were thirsty.

The morning sessions were presentations by the likes of YCH personnel, Patrick Smith (Loftus Ranches), Stan Hieronymus, Gary Glass, Denny Conn, and Ann George (USA Hops). These were all very good.

The afternoon sessions were field trips. The first day was to see the pelletizer operation in Sunnyside WA, and then the extraction facility and warehouses just down the street. The supercritical CO2 extraction facility look like rocket science, and it did use high temperature and pressure to extract the lupulin resins. Simcoe is being harvested now, and trucks were delivering bales in the warehouse area, the smell was wonderful. A brewer's cut was made in front of us, and we got to grab some Simcoe out of the bale.

The second day was a tour of Perrault farms facility, which is new. They had to expand the processing plant as more acres have been added to their operation. We saw trucks being unloaded and the bines placed into the picker, and then saw how the cones were separated from the bine and leaf material. We then went to the kilns, saw the bottom plenum, then went up the stairs where it was hot and humid and our glasses fogged up.

Then it was off to the experimental field with Jason Perault, who explained the breeding program and toured us through the rows of single plants, then an area with 7 plants of each experimental variety. We got to pick and rub cones from random experimental plants, including 291, and 438 (Ron Mexico).

The last part was sensory, where we smelled small sample jars of aroma compounds. Then it was samples of hops and asigning values to aroma descriptors.

To sum it all up, I came away with a much deeper knowledge of hop farming and how hops are processed and distributed. The experience was high in the fun department too, and well run. Mrs. R and I came away with the impression that the YCH personnel and the Perrault family truly enjoyed hosting the event.

I rate this just under the NHC as far as a fun and educational beer experience. We will go back some year.

Can't make NHC some year, go to Hop School.

Have questions about hops and hop farming, go to Hop School.

Your wife asks what you want to do for your birthday, and it coincides, go to Hop School!  8)

That was a good read first thing in the morning.

General Homebrew Discussion / Re: Czech Pils Water Profile
« on: September 02, 2015, 06:19:06 PM »
PU does add calcium salts to their water. Some anecdotal findings I recall from AJ Delange indicate that around 30 ppm chloride and 20 ppm calcium produce a more flavorful beer. I've done several light lagers with around 20 to 30 ppm calcium in the overall wort and they fermented and cleared well and they tasted very good. Brewing with much lower mineral content can leave the beer flavor bland. You need some...not much though.
Good info. I need to try brew one again.

General Homebrew Discussion / Re: Czech Pils Water Profile
« on: September 02, 2015, 02:36:56 PM »
Run that through Brunwater, see where the mash pH is predicted. PU is said to do a triple decoction with an acid rest. They may add some Ca according to some reports. If you don't add the alkalinity it will help the pH fall lower.

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