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Messages - hopfenundmalz

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2731
Yeast and Fermentation / Re: Lager Success Finally
« on: February 16, 2015, 03:35:41 PM »
Now I want to try an Ayinger Altbairisch Dunkel.  It is snowing here and have about 4".  The entire area is virtually closed or I would go get one... lol.  The raisin comments are interesting.  Learn something new everyday.  Nice looking lager by the way.  Going to have to shovel snow from the brewing area if I'm brewing Sat and Sun.  I bought 3 lager strains to try.  I'd like to find one suitable for several styles.  I guess it makes sense to plan ahead in order harvest and re-pitch.  Do you usually stay with the same lager strain?   

Any guess as to what is in the Krug in my Avatar?  ;)

2732
All Grain Brewing / Re: Mash Temp/Thickness Taste Perception
« on: February 16, 2015, 01:54:30 PM »
This is mostly anecdotal (though not just my anecdotes), but it seems that with modern base malts being so "hot", mash temperature has little impact on fermentability. On top of which it takes a very large change in attenuation to have flavor impacts. I've tasted beers side by side with FG variations of 1.5°P that were indistinguishable. Fermentability really only changes the concentrations of starch and ethanol, and neither provides much of the flavor of beer.

As a practical matter, I only do single-infusion mashes at two temperatures: 67°C and 72°C (about 153°F and 162°F). For the most part, anything under ~12°P gets the higher temp; in almost anything else I'm looking for maximum attenuation.

I did accidentally mash a small beer at 78°C recently and still got ~72% apparent attenuation. At 72°C I was hoping for ~78%. The base malt in that was Weyermann Pilsner.

In the Malt book Mallett says that the modern NA 2 row is almost uncontrollable. it goes to completion very quickly.

Pils malt at 78C!  :o

2733
All Grain Brewing / Re: Mash Temp/Thickness Taste Perception
« on: February 16, 2015, 01:38:01 PM »
Question Denny, what was the base malt?

About 50/50 Rahr pale and GW Munich 10L.  Only a single, and surprising, data point.  I don't want to draw any sweeping conclusions from it, but it's interesting.

I would have guessed all NA 2 row, which would be hot enough to convert quickly at 168, maybe there were still enough enzymes. Would be interesting with Maris Otter, lower Lintner, and not much Alpha according to "Brewing" by Lewis.

2734
All Grain Brewing / Re: Mash Temp/Thickness Taste Perception
« on: February 16, 2015, 01:09:21 PM »
I'm curious how well you can perceive the exact same recipe with varying degrees of temp (150 vs 155 or 160) and thickness?

So little difference as to be pretty much imperceptible.  Especially mash thickness.  I recently mashed the same recipe at 153 and 168 and it came out pretty much identical.

Question Denny, what was the base malt?

2735
Yeast and Fermentation / Re: Lager Success Finally
« on: February 15, 2015, 06:48:49 PM »
No, you can see the warped tree line.
Behind it, I thought maybe. Mt. Hood?

2736
General Homebrew Discussion / Re: Yeast
« on: February 15, 2015, 06:27:02 PM »
I highly recommend stating out witha  yeast like dry yeast US-05. It is very easy to use. You really can't go wrong (as long as you don't pitch too warm. Cool wort down to under 68 before pitching.)

Since you asked if "any yeast will work", know that yeast is the most flavor forward ingredient you will use in a beer. It determines what style of beer you will be making and an provide as much as 80% of the total flavor. Yeast and fermentation are the most important part of brewing. If you want to make great beer pay special attention to your yeast, taking care of your yeast, pitching enough yeast and carefully controlling fermentation temps. You don't want the fermentation, which will be 4-6+ degrees over ambient, to get much higher than 68-70 (72 at the highest) during the first 24-48 hours of fermentation.

Listen to this man. He is what we call a "professional"!

Edit - he really is.

2737
Ingredients / Re: hop combo
« on: February 15, 2015, 06:24:45 PM »
Mosaic is pretty strong, where Mandarina is really good but not as strong. I would use about twice the amount of Mandarina as Mosaic. Sounds good!

perhaps 2/3 mandarina 1/3 mosaic. thinking of trying out the all vienna base with carared recipe.
I might go stronger on the Mandarina. 3 parts to 1 or even 4 parts to 1 if you want that Mandarin Orange character. There is an all MB APA on tap in my house, and it is not over powering, it used 7 oz. for 10 gallons, 3 oz were dry hops. It is really tasty, and the orange comes out nicely.

Agreed. Mosaic is pretty assertive. Really like the orange character of Mandarina. Really well suited to APA among others.

Mrs R says it would be a match for an American Wheat ale. I think she is right.

2738
Equipment and Software / Re: Cleaning Grain Mill
« on: February 15, 2015, 06:23:02 PM »
I thought about cleaning it, does that count?

I think it does!

If anyone has brewed in a commercial brewery, what do they do? My experience in ones with dry mills like we have is - not much. Clean out the auger and area of dust, that is about it.

What's the point of cleaning out the dust? Would this eventually seize up a bearing?

In the ones I have guest brewed at it is to keep the mess down, less food for vermin, the auger is drained and used in the next batch if close enough, or discarded if the color/malt is too far off. Dust on the floor is discarded in the trash. Just saying that once milling is done, and auger in the basement may have about a half bag of malt in it that will not feed up once there is not more malt to push it up. That is money.

2739
Ingredients / Re: hop combo
« on: February 15, 2015, 05:55:44 PM »
Mosaic is pretty strong, where Mandarina is really good but not as strong. I would use about twice the amount of Mandarina as Mosaic. Sounds good!

perhaps 2/3 mandarina 1/3 mosaic. thinking of trying out the all vienna base with carared recipe.
I might go stronger on the Mandarina. 3 parts to 1 or even 4 parts to 1 if you want that Mandarin Orange character. There is an all MB APA on tap in my house, and it is not over powering, it used 7 oz. for 10 gallons, 3 oz were dry hops. It is really tasty, and the orange comes out nicely.

2740
Equipment and Software / Re: Cleaning Grain Mill
« on: February 15, 2015, 05:52:17 PM »
I thought about cleaning it, does that count?

I think it does!

If anyone has brewed in a commercial brewery, what do they do? My experience in ones with dry mills like we have is - not much. Clean out the auger and area of dust, that is about it.

2741
Equipment and Software / Re: Cleaning Grain Mill
« on: February 15, 2015, 05:30:06 PM »
I just get the dust off the base and frame for the rollers using my fingers, then it goes on the shelf.

2742
Yeast and Fermentation / Re: Culturing from Commercial Beer
« on: February 15, 2015, 05:25:51 PM »
Back to harvesting yeast from SNPA. I haven't had that beer in a while but I don't remember any yeast on the bottom of the bottle. I guess y'all are saying there is enough yeast in suspension even in a beer as clear as SNPA to harvest with the methods in this thread?

Another question does it matter if your SNPA was made in North Carolina vs. California? Just for coolness factor I think I would prefer a Chico bottle.

It sounds fun. I agree it is worth trying just for the experience.

There's a timely interview with Steven Dresler up on another site where he discusses this:

"There's not nearly the yeast sediment in the bottom of the bottle as there once was, but you can still see it, especially if you set the bottle tilted in the fridge overnight. You'll see a little bit of a yeast plug the next day. If you do that with six bottles, gently decanting the beer out of the bottles, and work in a sterile environment, and get that yeast into a starter, you could probably get that sucker running."

http://www.homebrewtalk.com/brewmaster-interview-steven-dresler-sierra-nevada.html

This for sure. The Bell's mentioned earlier has less yeast than in the past, but it is there.

2743
Ingredients / Re: English Crystal Malts Mistaken for Diacetyl?
« on: February 15, 2015, 05:22:55 PM »
I think there are a few possibilities really. Either the judges got it right and your beer has diacetyle,  or they got it right but your beer got switched by a steward, or they got it wrong.

Or there was some precursor that got exposed to O2 at bottling. This has happened to me bottling from a keg, tasting control bottles when reading the score sheet, diacytel was there, but not from the keg of the same beer.

Huh! I did bottle from the keg, so in theory, it could be that.

The only thing is: I think I can smell what they were talking about; it's just that it's not D. I'm sure that it's toffee, which is supposed to be there. It does somewhat resemble butterscotch, I suppose.

I'm over it. I like the beer; my friends like the beer; Judge be damned; it's a good Irish Red!  :D

The customer is you, the judges are critics. Listen to the customer first (or I also listen to my wife's opinions).

2744
Yeast and Fermentation / Re: Lager Success Finally
« on: February 15, 2015, 05:21:21 PM »
Well here's the finished product. Klickitat Helles! Im calling it a keeper.


Is the obligatory volcanic mountain cone right behind the beer, or did you not get the right angle?

I will be through my usual 3 face cords about a month early this year. It was -12F this morning, The high looks to be about 2F.

2745
All Grain Brewing / Re: Ipa water addition help
« on: February 15, 2015, 05:15:53 PM »
Still need to get a water filter to use my local tap water and being its a 60 dollar brew I like to know my water is good lol

If you get a "filter" there are the ones that take out big particles like particulates, you can get an Carbon filter that takes out the chlorine/chloramines at low flow rates, and some metal ions. For the brewing ions, you want to get a nano filtration system or a Reverse Osmosis system. Those strip out a lot of the brewing ions, nano<RO. Nano has less water usage in backflushing, and higher flow rates, so that is attractive if it gets you to where you want to be.

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