Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - hopfenundmalz

Pages: 1 ... 182 183 [184] 185 186 ... 542
2746
Aluminum's oxide layer does not hold up at higher pH (PBW) or to low pH (Star San). Don't cook tomatoes in an aluminum pot - acidic.

2747
All Grain Brewing / Re: Water Chemistry
« on: January 16, 2015, 07:05:13 AM »
The RA is probably not too out of line. A slightly negative RA is probably OK since an IPA grist is probably not that acidic unless it includes a bunch of crystal. Remember, this profile has a decent amount of alkalinity and that balances the high hardness from the Ca and Mg.

The SO4-2 is just indicating the valence charge for the ion. Notice that Ca and Mg are +2, Cl is -, etc.

I think the original profile was OK, except for the Cl was a bit higher than I would target. The 200 ppm SO4 should be a good starting point for exploring how you like sulfate in your PA's

Now I see the other charges listed. It was late.

2748
All Grain Brewing / Re: Water Chemistry
« on: January 15, 2015, 09:49:43 PM »
Is the SO4-2 really SO4-S?

Ward labs reports the Sulfur ppm, to get SO4 multiply by 3 on that case, or 78 ppm.

2749
Equipment and Software / Re: Boilermaker Valve
« on: January 15, 2015, 09:23:49 PM »
Did a project on a locomotive, the torque spec for the bolts the held the generator to the frame was 1200 ft-lbs.  :o

That sounds like a GM Electro-Motive Division project.

Yes, that was 30 years ago. Time flies.

2750
The Pub / Re: Please Help Me Plan My Trip To The US
« on: January 15, 2015, 10:16:16 AM »
I live in Florida, but my favorite part of the country is the Pacific Northwest.  I think you could easily spend your week between Portland and Seattle and have a great trip.  Heck we did a whole week just in the western part of Oregon a few years ago.  Weather there is usually great in the summer months - long days, plenty of sunshine despite what you may have heard.
You could also fly in and out of San Francisco and spend some time in Sonoma County.  We did that for a week once.
Keep in mind that dropping off a car in another city is sometimes cost prohibitive, but also realize that driving hundreds of miles back to the original airport can be daunting on the final day or two of a trip.  It's bigger than you think.

Jeff likes Jeff's advice.

When we were in the  PNW for the NHC we flew into PDX, and flew out of Seattle. Rented cars in both cities. Used Amtrak Portlandto Seattle.

One can do a lot in both cities without a car, if so inclined.

2751
Ingredients / Briess Goes to all 2-Row
« on: January 12, 2015, 09:55:51 AM »
I like the 6-row for some beers. Might have to play with high DP 2 row in the future for CAPs.

http://www.brewingwithbriess.com/Pressroom/Default.htm

2752
Ingredients / Re: Bulk Base Malt suggestions
« on: January 12, 2015, 09:51:03 AM »
I like Rahr two-row also, but I usually have a sack of Weyerman Pils and Munich II on hand.
I'm not sure which MO I prefer.  Crisp and Fawcett are both nice.
I had to stop using Briess because my efficiency sucked.  I went through a couple sacks of their Malteurop a few years ago and prefer Weyerman. 
I wish Southern would get Best malts.  I hear good things about them and I'd like to try a pilsner with it.

I also wish my LHBS carried Best Malz.

Malteurop bought the ADM malt operations a few years back. IIRC they are the world largest maltster.

Edit - Briess 6-row is about the only base malt I use from them, but heard at the LHBS that they are not going to be making 6-row malt in the future. It is true.
 http://www.brewingwithbriess.com/Pressroom/Default.htm

2753
Ingredients / Re: Bulk Base Malt suggestions
« on: January 12, 2015, 08:27:10 AM »
For MO I like Crisp, as I can get it.

For NA Pale Malt I have been using Rahr 2-row.

AiH has MaltEurop 2-row for a price that is attractive to me as it is my LHBS - no shipping. Light for a base malt in color, but a friend said it tastes like a cross between other NA 2 row and MO.

2754
Equipment and Software / Re: Boilermaker Valve
« on: January 12, 2015, 08:23:13 AM »
My old boss used to say, "tighten it until it breaks and then back off a half a turn."
40 ft# is fairly tight, but not quite as tight as Jim suggests.  A car's lug nuts are usually about 85 ft# and spark plugs are about 15 if that helps.

Did a project on a locomotive, the torque spec for the bolts the held the generator to the frame was 1200 ft-lbs.  :o

2755
General Homebrew Discussion / Re: Classiest beer style
« on: January 12, 2015, 07:37:57 AM »
After the Reinheitsgebot, the Bavarian Royalty had wheat beers brewed only for their consumption. Then there was the old Bavarian royal when asked how he reached a ripe old age replied a liter of Doppelbock at Lunch and another liter at Dinner.

The British Royalty are of German descent since King George I. Just saying.  ;)

2756
Equipment and Software / Re: keggle
« on: January 11, 2015, 05:23:10 PM »
Got an old sleeping bag? Put it around the Aluminum Kettle while you mash.

2757
Equipment and Software / Re: keggle
« on: January 11, 2015, 03:56:28 PM »
I brew via biab and battle heat loss when mashing with my alum kettle. I am wondering am i better off going to a keg conversion or just build a mash tun? Would stainless hold the heat better?

Stainless won't give you a noticeable difference.

2758
Beer Recipes / Re: NHC Gold Medal Recipes
« on: January 11, 2015, 08:00:20 AM »
I know squat about competitions. Why are there years without gold medals? Is there a minimum score?
The way NHC works the category wins gold, silver, bronze, one each. So for example if a Dark American Lager wins Gold this year, then Munich Dunkel and Schwartsbeir will not. They are the 3 subcategories for category 4.

I would not take the web link as gospel. If you look there are some years with 2 golds in a category.
See Category 6, where there are 2 golds in 2004. There may be some where he missed a year. Still nice work.

2759
Beer Recipes / Re: ESB Critique
« on: January 10, 2015, 11:26:00 PM »
Special roast is not needed if you're using MO. My surefire ESB recipe is simply 93% MO and 7% Dark English Crystal, based on Fuller's recipe.

If you're looking for a bit more base malt character you can also stand to bump up your OG a bit. The 1.055 range is a good spot for an ESB.
What brands of MO and Crystal give the flavor you want?

2760
All Things Food / Re: Pretzels
« on: January 10, 2015, 10:27:59 AM »
Those look yummy. Makes me hungry for a German Breakfast.

Pages: 1 ... 182 183 [184] 185 186 ... 542