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Messages - hopfenundmalz

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Ingredients / Re: got my water analysis
« on: February 06, 2015, 08:33:15 PM »
I can buy RO for $0.44 a gallon that has beer measuring 3 ppm TDS, pretty nice, and that is used for light lagers. The other source is $0.27 a gallon, and is 45 TDS, so that is used for ales. Some of the difference is the feed water, the second being on a city with wells, and the other would be the RO system filters life cycle point.

The local brewpub has let me get nano filtered water at 13 ppm which is pretty good!

Equipment and Software / Re: Cadillac of chillers?
« on: February 06, 2015, 01:10:45 PM »
My report:  The Hydra, with me stirring, took 11.5 gallons of 1.090 doppelbock wort in my 15 gallon Bayou Classic BK from boiling to 68°F in 11 minutes.

I went to get the primary fermentors and transfer hose set up, leaving the water running for another 5-10 minutes (no stirring).  By then, the temperature of the wort was down to 52°F, and I drained it into the primaries.  Did a real nice job dropping out the cold break.

I'm happy.

In the winter I can get 10 gallons down to 65 in 14.5 minutes using a 50'*0.5" copper immersion with the Jamil return. I think i will keep it.

Commercial Beer Reviews / Re: German Pils recommendations
« on: February 06, 2015, 01:07:44 PM »
Some that I have had in the Vaterland. Some are imported.
Radeberger us ok, from the former east.
St. Pauli isn't even found in Germany.
Becks, Warsteiner, Bitburger, Oettigner, Krombacher, Hasseroeder, Binding, Veltins are all Fernseherbiers (Fernseher means far seer, similar to television) and those are viewed as the equivalent of BMC beers in Germany.
Wernesgruener is pretty good for the price at Aldis. Can find it at Aldis in the US.
Kulmbacher was OK.
Mahr's Pils is very good, imported sometimes. Kessmann is also very good, but I don't know if it leaves Bamberg.
Wuerzburger Pils is very good when I have had it.
Spaten and Paulaner are good in the softer Southern Bavarian style.
Jever and Flensburger are more assertive Northern German examples. Koernig sort of fits in there,and was a favorite when fresh.
Alpirsbacher was very good, don't know if imported.
Plank in Bavaria makes a nice pils, imported sometimes.
There are many more that I can't remember.

Trumer is brewed in Austria, just outside of Salzberg. The Berkley brewery is a partnership between Trumer and Gambrinus.

Yeast and Fermentation / Re: WLP 835 German X Lager
« on: February 06, 2015, 07:25:47 AM »
Used it last year and liked the results on a few beers. Have it in a Helles now.

Jeff likes it; I'm sold.  Adding to cart...

I am still thinking I like the Ayinger for one of the house lager yeasts, but the 835 is pretty darned good too. Good memories at Andechs go with it.

General Homebrew Discussion / Re: bru'n water alkalinity
« on: February 06, 2015, 06:37:04 AM »
Sorry I don't really know how those translate into measurements I'd use in Bru'n Water.

To get me back on topic...

For all practical purposes 1 mg/liter=1 ppm.

General Homebrew Discussion / Re: bru'n water alkalinity
« on: February 05, 2015, 05:56:17 PM »
Thanks for the run down.

Been to the Town of Blanco, the brewery was not open for tours that day. We always get a 6-er Hans Pils when in TX.

The niece in Austin likes Pizza Pint. Might stop this time if we are in Austin. We have been to Franklin twice and John Mueller twice. Many other places in the area including Lockhart and Luling.

Will just be in Drippin 2 nights. Might head farther west on some day trips to see more of the Hill country.

OP-sorry for the thread jack!

General Homebrew Discussion / Re: bru'n water alkalinity
« on: February 05, 2015, 04:06:38 PM »
Yeah? I get up close to you every once and a while - you should ping me when you get down to this area. There are far better breweries than Jester King to visit! :)

Ford is a customer... so you know... lots of time in Wixom. Always seems to be in the wintertime. My colleague's son is in school in Anne Arbor - hopefully going to have a trip in the summer and swing up toward the U for a few beers and steaks.

Never been to JK, but if we get in on the Sunday in time, we will stop. Staying in Drippin'. Like the area and really like the Barber Shop.

What breweries do you recommend? Been to Twisted X, not so impressed.

The Wixom plant is leveled, and a big RV dealer and a Menards are going in. Makes you do a double take every time on I-96.

Beer Recipes / Re: Ballantine IPA Clone Recipe
« on: February 05, 2015, 04:01:50 PM »
There's The Professor! Long time, no speak! I have been dying to taste the new Ballantine they released but its only back East from what I understand. Haven't been able to find it anywhere in the PHX area.

Would you mind posting your recipe that uses Munich malt? I'd like to try another variation.

I've had to change up the hops in the past due to availability and have to admit, the recipe I posted is by far the best in my opinion. I'm always up for trying different variations though. I think I'll give Hopfen's receipe a try too.

As I said, my last iteration used BRY-97. Should be carbed up and ready to give a critical taste soon. I will post that. I am also thinking of torpedoing one keg with a healthy dose of Brewers Gold in the hop rocket. Use about four ounces and transfer back and forth between purged kegs several times. Brewers Gold because I only have Bullion in pellets, though I might add Bullion pellets in a bag to the other keg for comparison.

I am another that would like to see the Professor's Ballantine IPA recipe. Yes, please!

Yeast and Fermentation / Re: WLP 835 German X Lager
« on: February 05, 2015, 01:41:40 PM »
Used it last year and liked the results on a few beers. Have it in a Helles now.

Lager X rhymes with Kloster Andechs. They make some rally good beers like Helles, Dunkel, and Doppelbock.

General Homebrew Discussion / Re: bru'n water alkalinity
« on: February 05, 2015, 01:20:50 PM »
Heading to the Hill Country soon, then down to the Valley.

I have found that 1 gallon of my tap water and 8 gallons of RO water gets darned close to the profile for treated Munich water that Martin published in Zymurgy not so long ago.

General Homebrew Discussion / Re: bru'n water alkalinity
« on: February 05, 2015, 12:19:13 PM »
I hear you. My well water has bicarb 297ppm HCO3, and total alk CaCO3 253ppm. It took a metric ton of lactic acid to drop the PH, and it gave all my beer a serious twang/tartness. I installed RO system and life brewing life has been much better.

Same here. I was pretty upset when my report came back with 582 ppm alkalinity and 296 ppm sodium. Martin helped me decide on RO and helped with parameters for a high-flow system - haven't looked back. Suddenly my beers tasted like - beer and not some strange alien form of beer.

I have spent some time in Austin, and the water does not seem that bad. Are you on a well in limestone country?

Homebrew Competitions / Re: NHC first round judging?
« on: February 05, 2015, 10:03:09 AM »
I might try and make it if not traveling.

Hop Growing / Re: UK Hops at 42.42N
« on: February 05, 2015, 09:56:18 AM »
You might be able to get Willamette or Northern Brewer to grow. They aren't exactly UK hops but close enough that you could use them in your British styles without too much objection.

Willamette is a triploid of Fuggles, so it is a little more robust. It did a little better in my yard last year as it is more established, and we did not get to hot or too dry. They German varieties did the best ever, usually they don't do too great.

Equipment and Software / Re: Grain Dust/ Sampling
« on: February 04, 2015, 04:13:56 PM »
At least initially I am hand grinding my grain, so perhaps this doesn't apply to my situation. Either way, is there any issues with breathing in grain dust? I thought I read something about this in the past.

Secondly, can/ should I chew on the raw grain to sample it.

Yes you can chew the grain. Some recommend doing that to get an idea of the tastes.

As far as dust, in big breweries they use face masks in dusty areas, if you don't get much dust like I do, I don't bother.

Beer Recipes / Re: SN Pale Ale Clone
« on: February 04, 2015, 04:07:48 PM »
Just noticed that this is his "19th attempt and 50th iteration"! Holy mackerel. Is he on the forums here?

Crispy has posted now and then. He likes this recipe.

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