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 ... 183 184 [185] 186 187 ... 436
Get the mash pH right. If you want more flavor ions add to the kettle. I have seen this at Sierra Nevada, for example. Have a picture of the salt addition container somewhere.

Yeast and Fermentation / Re: lagering question
« on: October 29, 2013, 10:40:10 AM »
The traditional method would be to reduce by no more than 2F per day from the fermentation temp, so that the yeast will remain active to clean up the VDKs.

If you do a D- rest and the increased temp results in the yeast cleaning up the VDKs over 2 or 3 days, no reason to keep them dative, so you can crash it down. This is how I do it(+3).

It depends on how you want to do it. There are several fermentation temp-time profiles on if you are interested.

Yeast and Fermentation / Re: Clarity Ferm
« on: October 28, 2013, 06:31:01 PM »
I have used it. Did it make the beer more clear? Don't know as it was lagered a long time.

Yeast strain can have an influence here. There was a talk at the 2003 NHC, where the same wort was split from a small brewery to make about 18 beers using all of the available commercial Belgian yeasts and some cultured from bottles brought back from Belgium. There was a surprising range of color in the finished beer.

Same yeasts for these?

General Homebrew Discussion / Re: Straining your wort
« on: October 28, 2013, 01:17:50 PM »
Wash them out, turn them inside out an wash. A good way to get more gunk out is to boil them, which also sanitizes if you do right before use.

Been using them for a couple years.

The Pub / Re: Gotta brag just a leeetle
« on: October 28, 2013, 06:01:44 AM »
Sounds like a big win and a great opportunity for the ProAm. You even have to look for culinary (tart, sour, pie, what ever you want to call them) here, and there are a lot grown a few hours north.
As I understand it, Sam Adams buys up all the Michigan-grown tart cherries for their cherry wheat.

You can find them fresh in the short time they are on. Montmorency are the most common, Balaton are less common so One needs to keep an eye out for those. The wife can find dried culinary cherries sometimes, great in salads.

I'm a sure BBC buys a bunch, but there are uses for pies, other foods, and concentrates. There is a business in Traverse City called Cherry Republic that uses them in a bunch of foods. Grand Traverse Pie Company would also be a big user for their cherry pies.

Kegging and Bottling / Re: Keg carbonation?/Beer gun?
« on: October 27, 2013, 07:32:37 PM »
As stated you need to have the beer cold, and the bottles cold. It also helps to run beer through the gun so that it becomes cold.

Having a "holster" is good advice. I fill the bottles in a 5 gallon kettle to collect overflow.

One thing that you also need to do with the beer gun is to learn how to disassemble, clean, and sanitize. Then learn how to reassemble. After a few times you can do it quickly.

The Pub / Re: Gotta brag just a leeetle
« on: October 27, 2013, 05:12:14 PM »
Sounds like a big win and a great opportunity for the ProAm. You even have to look for culinary (tart, sour, pie, what ever you want to call them) here, and there are a lot grown a few hours north.

The Pub / Re: Third Year Anniversary!
« on: October 27, 2013, 05:07:44 PM »
Great to hear that Keith.

Beer Recipes / Re: Brown sugar or molasses
« on: October 25, 2013, 06:27:30 PM »
Grandma's sells two types of molasses,, original, which which is not molasses at all, and robust, which is a first molasses.  Blackstrap is a third molasses.  Third molasses has had water evaporated out of it three times and sugar crystallized out of it 3 times.  Blackstrap if you can get it in bulk is not particularly expensive; I got at gallon for ~$15 in Amish country.  It is sometimes used to feed livestock.  Too me, blackstrap is not particularly sweet and has a liquorice flavor in the finish.
The blackstrap has all of the minerals concentrated, including iron.

I do like Grandma's Original, which is cane juice as you point out.

Edit - one should try and avoid sulfur molasses.

Yeast and Fermentation / Re: Fermentation Temp Measurement
« on: October 25, 2013, 06:51:21 AM »
Based on what I have read, that could reach 10 degrees higher....which would put me at much higher than suggested temps.

I keep hearing that 10 degrees, and sometimes it is 5 degrees, but it always anecdotal.  I suppose at some point I will set up my own experiment, but with all the agitation going on in the fermentor from thermal gradients and CO2 production, during active fermentation I can't see how there is going to be significant differences in temperatures anywhere in the beer.  The difference in temperature between a thermowell and something on the outside of the fermentor will strongly depend upon the type of device and how it is mounted.  A hard cylindrical temperature probe (like from a Ranco controller) makes horrible physical contact (almost no surface area contact) with the cylindrical wall of the fermentor, so it is important to cover them well with an insulator (bubble wrap) and lots of tape because the probe will measure the temperature of the air around it better than it will measure the temperature of the fermentor.  A stick-on thermometer makes great contact with the fermentor via its adhesive, but you're relying on something that has one side exposed to the air and the other side that has a thermal insulator (glass/plastic) between it and a large thermal mass (beer).

As Sean says, if you really want to know, you need to calibrate them, but make sure you calibrate them like you will use them because you might find the stick-on ones have one offset when on a glass carboy, and another when on a plastic carboy or bucket.  The good thing about all of this is that if you set everything up the same, you'll get consistent results.  You need to keep in mind that if someone says they get great results fermenting at 64F, not knowing how they are measuring temperature and what their offsets are, that might not be the same 64F to you. (Yeah, I know, I hate those "it is different from system to system" answers too...)

At the 2011 NHC, Terence Sullivan of Sierra Nevada said that they had a multiple probe sensor made and put in an 800 barrel fermenter. They found an 8 degree difference in temperature. Big fermenter, but there you go.

General Homebrew Discussion / Re: Concentrated boils and hop utilization
« on: October 24, 2013, 02:15:25 PM »
Would anyone like to collaborate? I think there are several variables that could be explored. Equipement would be different for different brewers. We could standardize to RO water and certain salts added. Hops would need to be common. Procedure would be agreed upon.

I could see doing Pils malt, Maris Otter, LME , DME to see if there are difference to break material quntity. I would split batches, boil one with hops, boil-chill-remove break, boil again and add hops for each.

What does any one think?

Edit - same yeast and pitch rates.

General Homebrew Discussion / Re: Concentrated boils and hop utilization
« on: October 24, 2013, 01:17:02 PM »
I have been thinking about writing this up and sumitting, but as I am retired, it is hard to find the time, err motivation.

Equipment and Software / Re: SS Bucket Fermentor
« on: October 24, 2013, 05:20:10 AM »
Getting closer to reasonable price. A bottom yeast dump would be nice though. I wonder how long it will be till someone comes out with a plastic conical for the cheap brewer.
Saw those at the 2012 NHC.

General Homebrew Discussion / Re: Concentrated boils and hop utilization
« on: October 23, 2013, 04:32:39 PM »
Can those sources be posted here? I'm curious.
I have heard of those papers, but no links. Those were also discussed briefly on the Brew a Strong with Dr. Tinseth.

You might try and contact John Palmer.

Pages: 1 ... 183 184 [185] 186 187 ... 436