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Messages - hopfenundmalz

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2761
A new hop yard requires three growing seasons before it starts provide a return on investment.  A Saison bubble would more that likey result in a hop farmers being stuck with hops that they cannot sell.  Saison is not a hop-intensive style of beer. 

I planted a new hop yard last fall.  I did not plant the yard because I love growing hops.  Growing and processing hops by hand is a huge amount of work (which is why I dug up my old hills over a decade ago).  I planted the yard in an attempt to avoid having shortages affect my ability to brew.
One fun fact about the hops grown in the Yakima Valley is that the growers can get 50% to 80% full production in the first year. Soil, sun, drip irrigation all are positives. Source was a talk that Matt Brynildson gave at the NHC in 2011, San Diego.

2762
Jeff I think it would be either Czech Pale Lager or Czech Premium Pale Lager

Yeah it is the Premium Czech Lager, I was looking for Pilsner Urquell as the top example, see it was farther down. I didn't recognize most examples first time through - and hey - I have been to the Czeck Republic and had a few beers there. Even missed Budvar on the list.

2763
Mike, where did the Czech Pils category go?

Sorry, I am not on the BJCP Forum, so I can't post there.

2765
There is some reading and study in my future.

2766
Zymurgy / Re: Project Dank Recipe
« on: July 03, 2014, 01:14:43 PM »
Both Gordon Strong and Charley Bamforth have stated in there literature that long whirpooling and extended time before chilling can create DMS. 

That was the conventional wisdom I mentioned when I started hopstanding. It's either a theoretical 'fact' like HSA or else the DMS does form but below perceptible levels, because I (and several others here) have done a lot of whirlpool hopping/hop standing over the last couple years and found no DMS in my final beers. I don't like DMS (and by extension, Rolling Rock) so if this were happening in reality I'd have stopped hopping this way.
This is also my experience and viewpoint on whirlpool/stands.

2767
I don't think they use 5.2 in Munich.

Martin Brungard had a very good article on the profile you should target in a recent Zymurgy.

2768
Going Pro / Re: Brewery Video
« on: July 03, 2014, 06:07:52 AM »
That video puts Station 26 on my go to list the next time we are in Denver. I liked what was done with the old fire station with communal seating and appealing decor.

The Craftwerk logo on the one piece of equipment made me grin. That company is in SE MI, only a couple years old, and I see their products popping up a lot.

2769
Look up the time temp profile to sterilize the bottles. Put foil over the opening, something like 375F for an hour and they are sterile. Leave the foil on , cool slowly so that the glass does not become brittle.

Or just pitch them and get new ones.

2770
Beer Recipes / Re: 6 row in a CAP (or PPL, whatever)
« on: July 02, 2014, 04:10:53 PM »
If you are brewing for your self, no problem. It may not do well in competition without cluster, but then again ther are cluster haters, so it could do well. JZ didn't USD cluster in his recipe in BCS, consult that. Not near my copy for a while.

2771
Beer Recipes / Re: Gypsum
« on: July 02, 2014, 03:42:27 PM »
Yes, you can buy gypsum elsewhere.  Take a chunk of sheet rock, peel off the paper, scrape it a bit to get rid of any residue on the surface, and then crush it up. Viola!  Gypsum.
Make sure it is not from China. Just saying.

I would use food grade.

2772
Beer Recipes / Re: 6 row in a CAP (or PPL, whatever)
« on: July 02, 2014, 03:40:18 PM »
I think you could use a 2 row brewers malt with no problem.

2773
All Grain Brewing / Re: Torrified wheat substitute
« on: July 01, 2014, 03:44:16 PM »
I can't imagine the point of torrified wheat in a pale ale. that being said, if you can get totally natural, no sugar or anything added puffed wheat than go for it.
It is pretty common in English Pale Ale recipes.

2774
All Grain Brewing / Re: Hopstand/whirlpool recipe advice
« on: July 01, 2014, 10:11:32 AM »
Does your software account of the extra IBUs gained in the whirlpool? If not, this might end up a lot more bitter than expected.

Since you're shooting for a moderate IBU level, you may be better off just getting your IBUs in the boil then adding your steep hops once your wort cools to about 180f.
I have heard Beersmith tries to take hop stands into account in the latest version. How accurate is it for the OPs system and techniques? He will have to brew it and see if it is too bitter or not bitter enough.

2775
All Grain Brewing / Re: Hopstand/whirlpool recipe advice
« on: July 01, 2014, 01:57:24 AM »
I like the results and do it often. You won't know until you try it on your system.

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