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Messages - hopfenundmalz

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You extract tannins when the pH AND temperature are high.  You said your pH was low from the spreadsheet.  You did not say how much and what you added as far as salts.  I might not worry too much.

You can boil the grains if you are doing a full mash.  That is called a decoction.  The beer does not turn out astringent since the pH of the mash is <6.0, more in the 5.5 range if done properly.

Ingredients / Re: Styrian vs EK Goldings
« on: January 23, 2012, 08:05:16 PM »
Styrian Goldings is Fuggles grown in Slovenia.  Earthy, herbal and slightly spicy to me.  I like this one.  It is used in English beers, one example being Timothy Taylor Landlord.

Edit - EKG is more floral to me.

Beer Recipes / Re: Humulus Lager clone
« on: January 23, 2012, 12:32:41 PM »
Good ideas.  I'm pretty convinced that once more people try this it will be a big hit, and possibly pointed to as the originator of the IPL (India Pale Lager) style.  Very refreshing to get all the West Coast hop flavor and aroma that you could want with the bracing bitterness of a good pilsner and a very light malt presence.  I guess it has a really small distribution right now.  The brewer says they are trying to work it into their year-round line-up, but tank space is at a premium. 

How old is this beer?

A local place had an IPL on tap when they opened a little over a year ago. They are primarily a lager brewery.  They use WLP-833 for many of their beers, and the Mexican Lager too.

All Grain Brewing / Re: Measuring mash pH
« on: January 23, 2012, 12:28:17 PM »
I use gypsum, calcium chloride, and/or lactic acid for decreasing the pH and pickling lime, baking soda for increasing the pH.

I start with RO water.  Like David I use Gypsum and CaCl2 to get the calcium up.  Phosphoric acid instead of lactic, though I have lactic also.  Pickling lime to raise the pH (Chalk is on the shelf).  Ocassionally use some baking soda to help raise pH.  Epsom salts if I think there might be a need for more Mg, but I am using that less and less, as I read more and more that enough Mg is supplied from the mash for the yeast health.

I gave away what was left of the 5.2 stabalizer that I tried.  That should tell you my opinion of it. Really like the other 5 star products.

All Grain Brewing / Re: Measuring mash pH
« on: January 23, 2012, 07:42:35 AM »
What are you using to measure PH? Digital meter or paper strips?

Get a pH meter, and the calibration and storage solutions.  Money well spent to improve the quality of the beer.

Red - thanks for the compliment.

General Homebrew Discussion / Re: Diacetyl Issues
« on: January 23, 2012, 07:37:25 AM »
Dogfish Head is also said to use the Ringwood yeast.  I am not overly sensitive to Diacetyl, but DFH seems to have the Ringwood yeast tamed.  Don't know what they do.

A local brewpub used Ringwood for over 10 years, as it is pretty stable, and they could go >200 pitches with it.  They had reduced the Diacetyl, but never got rid of it.  The final solution was to switch to WLP-022 Essex for the house yeast, which soved their diacetyl problem for the most part.

All Grain Brewing / Re: Measuring mash pH
« on: January 22, 2012, 07:25:56 PM »
Thanks for the info and references.  I will analyze my water to see what beer styles I will be most successful at where I live.  I'm a little depressed, because I really didn't want to add the complication of treating water to the brewing process. 

With my tap water I could only brew good stouts and porters.  I have had to do more to brew good German Pilsners.  The water stuff has paid off.  If you are lucky you might be able to brew good Amber to Brown beers with your water, and that might be what you like to brew!

The Pub / Re: Franklin's BBQ, Austin TX.
« on: January 22, 2012, 09:27:30 AM »
Thanks for the link, Ron.  Will pass that on to family and friends.

The NYT article shows that he has been at it longer than was stated in another article I read on the wall while standing in line.

The Pub / Franklin's BBQ, Austin TX.
« on: January 22, 2012, 08:14:12 AM »
We were in Austin TX, and at the strong recommendation of the neice who lives in town we went to Franklins.  Stood in line  for about an hour in chilly weather, then they opened the doors and we were in line inside for about a half hour.

Was it worth it?  Best BBQ Brisket I have ever had, and I have been to 3 of the places in Lockhart TX.  Never been to Snow's in Lexington which was the top one in the last Texas Monthly BBQ issue, but Franklin's has been rated higher by some publications.  The guy has been doing BBQ for about 4 years if you believe the press clippings.  Fast learner.

If you find yourself in Austin, it is on 11th just east a block from I-35.  Go early, when they are out, they close.

All Grain Brewing / Re: poor all grain efficiency, don't know why
« on: January 22, 2012, 07:41:57 AM »
Denny and malzig, thanks very much for the tips. Having done a bit more reading on batch sparging, I will definitely give that a try, as well as a thinner mash. My brew system is pretty simple, my mash tun being a 10-gallon cooler with a false bottom and ball valve for runoff, but no way to add heat besides adding hot water. So if I can get away with a single infusion mash, that would make me happy.

Denny, sorry about that protein rest. However, I'm still confident it will make a fine homebrew to relax and not worry with.
A friend who makes award winning beer has a system like that.  Once his mash tun is full, he mashes out by pulling the liquid and bringing to a boil, and puts it back in.  Sort of the thin decoction step.

Kegging and Bottling / Re: Tight Corny Keg Connection
« on: January 21, 2012, 09:35:37 PM »
A deep well socket works.  For the gas use a 12 point socket.

If you cant get them off with the socket wrench, a rubber mallet to impact the wrench may help.  You also may have some residual sugar build up on the sockets.  Fill the keg with some hot PBW (a gallon or 2 will do), let it sit upside down for a while, then try it again.  This has helped me on some tough ones.

Extract/Partial Mash Brewing / Re: Efficiency and adjuncts
« on: January 21, 2012, 02:35:07 PM »
You want the weighted average of the malt and adjuncts to be probably >40 for insurance.  It will convert around 35 -40 Lintner if all goes well.

If you used Munich I it is around 40 lintner.  If you used 6 lbs of Munich and 2 lbs of adjuncts you will have (240+0)/(6+2)=30 as the weighted average.  That might have some problems.

This is why for adjunct lagers the breweries use NA 2-row which is in the 140-160 range or 6 row at 160 lintner.  Those are pretty "hot" as far as enzymes and will convert easily.

Other Fermentables / Re: 60 gallons of cider
« on: January 20, 2012, 07:55:34 PM »
I thought I was one of the cool kids with 15 gallons of cider fermenting.  All different juice blends though.

Kegging and Bottling / Re: In Keg Dry Hopping...
« on: January 19, 2012, 01:33:50 PM »
Some lids have a stamped well for the relief valve.  You can fasten the bag with a SS hose clamp.  I have used the flat goretex floss, but like Paul's teflon tape idea for the lids I can't clamp to.

Time for another CAP.  Going to cut down on the corn a little - 21 or 22% vs the 25% last year.  Also will use WLP-833 this time around, vs 830, to give a little more malt flavor.  This was based on 2nd round comments from the 2011 NHC.


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