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Messages - hopfenundmalz

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2761
Homebrew Competitions / NHCompetition Registration is Open
« on: February 02, 2015, 07:30:04 AM »
You can register for the Competition today, select the number of entries, and judging center(s).

There is a glitch, in the primary judging center selection i made, it showed up as a different center when finished. Tried a second time, again a different city. Janis has been contacted.

2762
Equipment and Software / Re: Bottling Sucks, Equipment Question
« on: February 02, 2015, 06:41:13 AM »
If you buy a refrigerator, you can use the bottom for kegs and the freezer is still usable for food storage.
 
... and hops

Food? Well I do have some frozen Balaton cherries in mine. Can't decide if they go into a mead or a Baltic Porter/RIS.

2763

No, I just got tired of heavy hops.

And Salmon, no thanks!

But I do feel sorry for the 13% of the population that can't taste Cilantro. Poor bastards.


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And I'm the guy that can taste, cilantro and wish I couldn't.


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I thought it had to do with how you tasted cilantro, whether it tastes really bad or good.

A friends wife said cilantro tastes like soap to her, which I think is a bad taste.

2764
General Homebrew Discussion / Re: Water/IPA - Flaws in my thinking?
« on: February 01, 2015, 04:47:36 PM »
Yes, you can do it that way.

Sierra Nevada adds a dose of kettle salts to the boil.

2765
Equipment and Software / Re: Lab Grade Hydrometers are off!
« on: February 01, 2015, 02:09:07 PM »
It is like having 2 clocks, whichis right.

Read up on making your known solution of sugar water. You can dilute to make it half the %, then half again easily.

The lab grade was off .01 with water, so the 0 is off a know amount. The difference with the old hydrometer and the refractometer was bigger, so there is a gain difference somewhere.

Keep us posted on what you find. I need to do the same someday soom.

2766
Equipment and Software / Re: Brew pot handle bolts damaged by PBW
« on: February 01, 2015, 09:54:56 AM »
Or they were made from a low grade of Stainless that is more workable, or something that was zinc coated. Maybe aluminum, but I would not think that would be usual.


2767
Equipment and Software / Re: Brew pot handle bolts damaged by PBW
« on: February 01, 2015, 09:27:58 AM »
Bolts can be replaced if they are corroded. Are you sure those are not rivits? If rivits give them a good cleaning with Barkeeper's Frine. Then rinse well and let air dry.

2768
For those of us around before the craft beer revolution (not that I was  ;)) think about your own taste in beer. I know I was drinking Bud and feeling superior to the Lite drinkers back in the 70s and early 80s. But if someone came along and handed me a Pliney the Elder or a Heady Topper then, I probably would have made a face and spit it right out. But that's not how it happened. First, we found Bass Ale, Sierra Nevada Pale Ale, Sam Adams Boston Lager. Those beers changed our tastes gradually, prepared out palates for Anchor Steam and Harpoon IPA.

Fast forward to 2015 and it's the same thing now with our BMC friends, you wouldn't give them a pint of Russian Imperial Stout and expect them to love it. You give them a kolsch or a cream ale and bring them along slowly. If they're open minded and willing, you entice them with an Irish Red or a Nut Brown ale. And you probably shouldn't ask them if they've been living under a rock for the past thirty years.  :P

Obviously, I agree with the author. If a beer drinker is adventurous, or at least has an open mind, their palates will change. But they might need 20 or 30 years of gradual change like those of us who were there at the beginning had. Maybe not that long, but, It'll take some time.

I was setting at a bar circa 74-75. A guy I knew called big Al was tired of Rolling Rock, and said John and I should join him in drinking a Balantine IPA. I had never tasted anything like it! Big hop aroma , bitter, 6.5-7%. You could say I jumped right in the deep end.

2769
Yeast and Fermentation / Re: Fermentation and light
« on: January 31, 2015, 01:44:12 PM »
It just seems ironic that many of the European beers that we try to emulate are packaged in green bottles.
They taste as skunky in Germany. I learned to avoid any with dust on them, and to grab a case several down from the top of the stack to minimize light exposure.

2770
All Grain Brewing / Re: LOTS OF LATE HOPS, NOT MUCH HOP FLAVOR
« on: January 31, 2015, 01:42:07 PM »
One other thing, minimize the O2 exposure when kegging, purge the keg thoroughly when done. I burp at least 3 times with 30 PSI.

2771
Yeast and Fermentation / Re: Dry yeast RO water
« on: January 31, 2015, 08:01:41 AM »
You could buy a few gallons of spring water to have on hand for starters if this is an issue.  First I'm hearing of it though, learn something every day.

Ask Dan Listerman, he had the exchange with Clayton Cone about using distilled back in 2003 or so.

The HBD appears to be down.

2772
Ingredients / Re: Post your water report
« on: January 31, 2015, 07:47:05 AM »
Jacksonville, FL 2015 YTD (Water softener w/ charcoal filter installed)

pH-8.1
TDS-461
Cations/Anions- 7.2/7.4

Sodium-165 (ppm)
Potassium-<1
Calcium-1
Magnesium-<1
Total Hardness, CaCO3-3
Nitrate-<.1
Sulfate-58
Chloride-35
Carbonate-<1
Bicarbonate-168
Total Alkalinity-139
Total Phosphorus-.01
Total Iron-<.01

*Based on my limited knowledge so far of water chemistry, I think the high sodium and hardness are based off of the water softener. The pH looks high and I'm guessing I need to add calcium carbonate as a start.

I'm thinking I should have sent in a water sample with bypassed water softener water in it. Thoughts?

Your water is soft with a total hardness of 3.  ;)

The high Na level is a problem. The Alkalinity is a problem.

I have often seen people say the water in Jacksonville is not so good for brewing. You might find some styles that you can brew with the unsoftened water. RO would be my choice, or dilute with RO. A program like Bru'nwater should help with the dilutions and targets.

Just so you know, I can dilute my water 1 gallon of tap water with 8 gallons of RO with low TDS (3 ppm) and end up with the treated Munich profile Martin had in Zymurgy not too long ago. It made it easy to adjust.

2773
Yeast and Fermentation / Re: Yeast Starter Glitch with Corn Sugar?
« on: January 31, 2015, 06:59:41 AM »
well, this is a later post, but i think people still may read this. If you are making a starter, im assuming you already have your grains, right?  well try this out---heat a litre of water to 150 degrees. Put one cup of grain in the heated water and steep for an hour. you won't miss one cup of grain. then boil for 5 minutes, pour it into your flask, cover with foil , let cool to room temp and pitch yeast and nutrient. bingo-- starter in a pinch.

Done it many times. I always have grain, sometimes no DME.

2774
Yeast and Fermentation / Re: Fermentation and light
« on: January 31, 2015, 06:54:26 AM »

think of it this way...how many commercials  beers have you bought from a store (singles), that were in other than brown bottles and they were perfectly fine tasting; no skunk or otherwise.  Lots of fluorescent and incandescent lighting in stores and no worries.
I saw Yuengling Lager offered in both green bottles and cans.  Picked up both to try side by side.  SWMBO played along and gave me three pours (two were the same, one was different).  I didn't even need to taste them to pick the light struck lager, the skunk was unmistakeable.  Same beer, different packaging.

Agreed-green or clear allows the most uv wave length light exposure.


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I avoid green bottles. Too many skunked beers bought in the past. If the cardboard carrier encloses all of the package I might pop for a 6-er.

There was a Basic Brewing Radio that covered skunking on April 10, 2008. There is a paper that covers the findings. Science and all.

http://podbay.fm/show/75092679/e/1207870200?autostart=1

2775
Yeast and Fermentation / Re: Dry yeast RO water
« on: January 31, 2015, 06:16:29 AM »
I have been using filtered tap water and a little go-ferm for years.

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