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Messages - hopfenundmalz

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It was talked about during one of the NHC seminars that oxygen comes in with the hops and there is a risk of diacetyl formation when the yeast are cleared prematurely and in comes this extra oxygen. So that is one reason why some prefer dry hopping with active yeast but the biotransformations are another good reason to consider dry hopping as fermentation winds down. However, on the other hand, the yeast are going to strip out some of the flavor compounds when they fall out so that's a pretty good reason to crash first. If you wanted the best of both worlds maybe you dry hop at both stages.


Yeast and Fermentation / Re: Something to ponder
« on: July 02, 2015, 06:44:42 PM »
Ah, 1338. I loved that yeast. Its sad that its gone from the regular lineup.

Wyeast 1338 was definitely an interesting yeast strain.  It had a unique fermentation profile.  My only guess as to why Wyeast decided to drop the strain was due to reduced demand as more continental strains became available. 

What's interesting about 1338 and 2308 is that their source was an open secret. Wyeast was nowhere near as secretive about the sources of their strains in the nineties as they are today.  However, then again, the craft and home brewing liquid yeast business was nowhere near what it is today.  The propagators cannot afford to have to fend off trademark infringement torts.  White Labs seems to be getting around the trademark problem with many of their strains by naming them after the place where the source was/is located.  If White Labs were to call WLP022 Ridley's Ale instead of Essex Ale, Greene King's legal counsel would have White Labs on speed dial.  The legal counsel for Wells and Young's would do the same thing if WLP006 Bedford British was called WLP006 Charles Wells' Ale or WLP033 Klassic Ale was called WLP033 Young's Ale.

Chris White says they also keep it obscure for the breweries that they do bank yeast for. That would be mainly American brewers as a guess.

Avoiding IP issues is most likely the big reason.

Yeast and Fermentation / Re: Something to ponder
« on: July 02, 2015, 05:01:01 PM »
The Berlin Technical University (Technische Universatät Berlin) is at the west end of the Tiergarten (the big park and zoo west of the Brandenberger Tor (gate). That places it in West Berlin, so he could have accessed it there.,13.3600752,14z/data=!4m2!3m1!1s0x0:0xb40aec2d36688d81

Beer Recipes / Re: Help
« on: July 02, 2015, 04:48:33 PM »

It's interesting to hear about breweries that won't share recipes.  At Oakshire, the recipe for each beer is hanging on the fermenter.  We encourage homebrewers on the tour to take pics of the recipes so they can brew them themselves.
This is how I found it in the past, and certainly many breweries are open about it still. I've even received tight-lipped response from homebrewes with pro dreams lately.

I laugh when people ask for one of my recipes like I'm doing them some huge favor. I'll give away whatever they want and will even offer up some ingredients if I have extra.
If they go pro their secret recipe won't be the same on the big pro system.

Some brewers add their dry hops somewhere during (presumably at the end of) primary fermentation, the reasoning being that the still active yeast will consume the oxygen that is introduced with the hops.

Does this really make a difference? If so, what trigger should I use to add the hops?

I have never experienced a problem with oxygen introduced by dry hops.  I wonder if it's more theoretical than real.  I have experienced less than ideal results by dry hopping when the beer is still on the yeast, though.  I noticed high levels of geraniol, a rose like quality.  I started xferring the beer before dry hopping and haven't noticed it since.

That is a biotransformation that happens with the yeast, somewhere online I saw data showing the geraniol and linalol going up during fermentation. Adding dry hops to active yeast will give more. Some brewers are after that, Matt Bryndilson for one who talks about adding the dry hops with about 1 degree Plato left. Another brewer says the O2 added gives the yeast a little bump,and they help to give a lower FG to the finished beer.

On the other hand brewers like Vinnie Cilurzo says he drops the yeast before dry hopping, as they will take the resins out if you don't. 

Ingredients / Re: Best Malt Brands
« on: July 02, 2015, 04:38:07 PM »
The LHBS carries Malteurop 2 row. This is a NA 2-row that is made in the old ADM maltings that Malteurop purchased. Can't beat the price, those that have used it like it. I have a bag to use.

The Pub / Re: 10 Reasons Why the GABF Sucks
« on: July 01, 2015, 12:56:46 PM »
Does anyone here get upset at #2 happening at the NHC? I don't.

Gordon Strong spoke of the quality of the judging as about equal to the BOS round at any large regional competition, so I think that is pretty damn good. 

I don't go every year anymore, but I think it's something every beer fan should experience once...that first walk up the stairs and into this enormous room filled with great beer is fantastic.

#4 Zombie Tables is the most legit IMO.  I'm way more likely to stop at tables where the brewery staff is working.
Exactly. The people I know that judge the GABF have to have long experience in the industry, have proven their skills, and be vetted. They will spend time on a wait list. I also see how it would be hard to push a beer you might know past the other judges on your flight panel, or get it past mini-BOS.

I might go - someday - to the members session.

Beer Recipes / Re: Kolsch Guidance
« on: July 01, 2015, 12:01:15 PM »
The finishing hops are optional, but beers like Fruh and Reissdorf do have some noble hop aroma. You don't want it over the top, but a kolsch with a low to moderately low hop aroma and flavor is better than a kolsch with no hop presence, IMO.

German beers have more hop aroma and flavor than we give them credit for. Get your hands on some fresh Weihenstephaner Original, and you'll see that the benchmark beer for the Munich helles style has a very noticeable noble hop aroma.
Mühlen Kölsch had a wonderful hop aroma at the brewery pub, I thought it was HM at the time.

I agree on the German beers having more hop aroma when you get a fresh example in Germany.

Extract/Partial Mash Brewing / Re: Trippin' about my dry hopped IPA
« on: July 01, 2015, 11:55:16 AM »
All grain is by far less expensive, but adds time to the day. Buying base malts by the sack makes it about 50% of the cost compared to extract. Buying hops by the pound can save up to 50-75% compared to some shops.

For me there is always another piece of gear. More kegs, new kegerator. Nitro tank, new kettle, cold room. Every time I break even, I "need" something else.
What is this break even thing?

Jeff Erway, that is. He makes some nice beers in ABQ.

Indeed… I almost typed Jefe.

Although, Jeff, if you want to join Club Pedant, we'd be honored to have you. The first meeting is once we finish discussing whether meetings are biannual or biennial. ;)

Sign me up.

I believe that the brewer meant to say 400,000 cells per milliliter per degree Plato.

My money would be on Jeff being misquoted. He's a fellow pedant.
Jeff Erway, that is. He makes some nice beers in ABQ.

That makes it very clear, thanks for reading and the reply.

The Pub / Re: 10 Reasons Why the GABF Sucks
« on: July 01, 2015, 01:03:15 AM »
Does anyone here get upset at #2 happening at the NHC? I don't.

Ingredients / Re: Best Malt Brands
« on: June 30, 2015, 07:50:59 PM »
There are some good ones.

It is important to brew with one until you have it dialed in on your system. If the supply changes, your beers will change. I can't find Durst Pils locally anymore. Weyermann is good, I like Avangard a little better, and now have a bag of Best Pils to try.

Crisp Maris Otter for most British beer styles, but I also really like Simpsons Golden Promise.

Briess 6-row for CAPs and historic beers. They stopped making it.   :(  So I need to find the Rahr or Great Western 6 row, or just try using a 2 row and see how that works.

Trivia - Avangard malts are from Germany, but are owned by the Russian Avangard Bank. The name didn't look very German, so I looked it up and found the ownership relation.

The Pub / Re: 10 Reasons Why the GABF Suckshh
« on: June 30, 2015, 07:46:45 PM »
His axe seems to be sharp after all that grinding.

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