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Messages - hopfenundmalz

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2776
Ingredients / Re: Bock Water
« on: January 12, 2012, 08:18:50 PM »
There are some Bock water profiles at braukaiser.com under the misc. Section.

2777
Ingredients / Re: Bock Water
« on: January 12, 2012, 10:09:45 AM »
Pickling lime can be found at Farm supply stores in the canning section most imes of the year.  It is seasonal in the northern states.

I find it very useful if I want to raise the pH of the mash.  It dissoles readily.

2778
Ingredients / Re: Hops Direct...Imported Pellets...Fresh?
« on: January 07, 2012, 02:30:54 PM »
I have been buying whole hops when I can.  They make the pellets oout of the whole hops they get.

If they have good hops off the boat, then they can make good pellets.  Read the header here:

http://www.hopsdirect.com/store/imported-pellet-hops.html

One thing I have to say is that the Hallertau Mittelfrueh had seeds!  I have never seen seeds in a German hop.  They must be slipping, or said "these have seeds, send to America".

2779
Ingredients / Re: Bohemian Pilsner Water question
« on: January 07, 2012, 02:23:38 PM »
Although PU is assertively bittered, I'm with Jeff and AJ in keeping the sulfate level for this beer style lower than recommended by Boulderbrewer.  You might get away with that in a German Pils. 

I will say that you can get away with sulfates in a German Pils.  I have used Kai's Pils water and the beer scored pretty high.  Many of the Pils I have had in Germany have a mineral finish also, maybe from sulfate.

I have not brewed that many Czeck Pils, so still getting that one dialed in.

2780
Ingredients / Re: Bohemian Pilsner Water question
« on: January 07, 2012, 08:00:55 AM »
Jeff, I'd be interested in how the hop flavor comes through, I would guess your Bopils will taste flabby . Personally I would get to 40 ppm Ca with the SO4 being twice the Cl2, Don't forget your anions!

That is about where I was last year, and the beer was dinged for sulfate harshness.  SO4 and Cl were both about 60 ppm. You can look up what AJ deLange says about sulfates and Noble hops.  His beers with low or no sulfate are usually picked out as better for hop quality in blind tastings vs ones that have a high sulfate (don't know how high).

We will see how this one turn out.  It has been a while, but the PU in Prague was outstanding, one of the best beers I have ever had.

I have read somewherer that the brewers in Pilsen add CaCl2 to get the Calcium up in the 40-50 ppm range.  The water there has sulfate values of 8 ppm. 
 

2781
Ingredients / Re: Hops Direct...Imported Pellets...Fresh?
« on: January 07, 2012, 07:49:59 AM »
Opened the HM hops for the Pilsner we are brewing today.  Those smell outstanding.

2782
Ingredients / Re: Hops Direct...Imported Pellets...Fresh?
« on: January 06, 2012, 08:30:39 PM »
Now is the time to buy. They got the sea containers in right before Christmas.

They make their own pellets from the bales of whole hops.  Says so somewhere on the web page.  The quality of the pellets depends on the whloe hop quality going in.

If I open up more freezer space, a pound of Styrian Goldings is tempting.

So Jeff, have you purchased 2011 English hops from Hops Direct?  Thanks.

I bought a pound of EKG whole hops right before Christmas, which were in very good shape.

The whole Saaz and Gr.Magnum were also good.  Opening the bag of whole Hallertau Mittelfrueh tomorrow morning.

2783
The Pub / Re: It's been a great 19 year run....
« on: January 06, 2012, 03:13:14 PM »
Always hard to take when a pet passes on.

2784
Ingredients / Re: Hops Direct...Imported Pellets...Fresh?
« on: January 06, 2012, 03:12:09 PM »
Now is the time to buy. They got the sea containers in right before Christmas.

They make their own pellets from the bales of whole hops.  Says so somewhere on the web page.  The quality of the pellets depends on the whloe hop quality going in.

If I open up more freezer space, a pound of Styrian Goldings is tempting.

2785
Ingredients / Re: Comments on Summit Hops?
« on: January 06, 2012, 11:07:51 AM »
I absolutely love Summits.  If you look in the recipe wiki there a recipe called Griffin Spit that uses all Summit late hopping.   It's one of my all time favorite IPAs.  Although Summit can have the onion/garlic aspect to it, I have never had it fail to age out and leave behind a wonderful tangerine aroma.  Give 'em a try!

The ones at the club meeting that I get the onion/garlic from are usually the Griffin Spit.  How long before the flavor ages out?  Might have to revisist those hops someday.

Geez, Jeff, you're taxing this old brain!  In general, I'd have to say not too long since I hardly ever age an IPA.  Maybe a few weeks to a month or so?

Those were probably young then.  A few weeks is not that long.

As far as old brains, I am right behind you in that department.

2786
Ingredients / Re: Comments on Summit Hops?
« on: January 06, 2012, 11:00:11 AM »
I absolutely love Summits.  If you look in the recipe wiki there a recipe called Griffin Spit that uses all Summit late hopping.   It's one of my all time favorite IPAs.  Although Summit can have the onion/garlic aspect to it, I have never had it fail to age out and leave behind a wonderful tangerine aroma.  Give 'em a try!

The ones at the club meeting that I get the onion/garlic from are usually the Griffin Spit.  How long before the flavor ages out?  Might have to revisist those hops someday.

2787
Beer Recipes / Re: Formulating my first Dunkel
« on: January 06, 2012, 10:02:40 AM »
Here is what Kai has on his site for his Dunkel water chemistry.  He only used 99% Munich II, though.

http://braukaiser.com/wiki/index.php?title=Dunkel


2788
Ingredients / Re: Comments on Summit Hops?
« on: January 06, 2012, 07:09:04 AM »
There is a sulfut compound that is high enough in some hops that can give you the onion/garlic flavor.

We were in Battle Creek MI the other night, and I tried a small glass of the Hop Rocket IPA, which uses Summit.  No idea of the hop schedule, but one could pick up some onion/garlic in the background.  I have had some other beers made with Summit (usually at the club meeting) that would have gone well with a roasted garlic appetizer.  As Sean says, the use of the hop will determine the amount of oinion/garlic you get.

2789
Ingredients / Re: Comments on Summit Hops?
« on: January 05, 2012, 07:03:12 PM »
Summit can also have in addition to what you mentioned, onion and garlic flavors. 

2790
Ingredients / Re: Enzymes and water pH
« on: January 03, 2012, 01:35:53 PM »
To say more about the aforementioned talk.  We worked as stewards at the WBC in Chicago in 2010.  We got to attend one talk of our choosing at the CBC as a "reward".  The talk was by the brewer from Trumer in Berkley. I remember the graph, and had sketched it in some notes that I no longer have.  Think that he was stressing the importance of pH to the mash, if it is detrimental to be at higher pH for a short period, can't remember that.

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