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Messages - hopfenundmalz

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2806
Commercial Beer Reviews / Re: Nooner Pils
« on: January 27, 2015, 03:57:59 PM »
As for IPLs, I think it just depends on your approach. I've had some (and made some) that were hoppy in an APA kind of way - good beer, really drinkable, some with noble hops, some with American ale type hops.  But I've also had (and made) IPLs  that were basically cold fermented IPAs, every bit as hoppy.  I think it's a fun style to play with because there are no rules. Use a ton of noble, use American ale hops, blend both. I like to use the super clean Mexican lager strain and have fun with it.

Thanks Hoosier -- Just realized my post slid in there between the Nooner and IPL.  I'm actually wondering about a yeast recommendation for Nooner.  It's obviously crisp and dry, and I know the gravity ~ 1.047 -- 1.007, but Pilsners are uncharted territory for me.

WLP830

That may be what I heard.

2807
Ingredients / Re: low alpha hops for bittering is expensive
« on: January 27, 2015, 10:26:47 AM »
Low alpha hops for bittering is expensive in the long run. I've typically used the high alpha hops, especially Magnum for bittering, along with low alpha hops at 15-20 min for the hop oils, character and flavor. In fact, I've read that some breweries do the same to hold down costs. However, some of you have noted that you like the character of beer using low alpha hops for bittering. Aren't you at risk of getting a grassy flavor using so many hops? This would be a good challenge to find out which way tastes best. Or, would the two differing versions be similar?


Cheers,
Some of my favorites have been all Saaz, all HM, or all EKG.

2808
All Grain Brewing / Re: Martin B. is the man!
« on: January 27, 2015, 06:04:53 AM »
Huh? Mash Ph at mash temp ( temp corrected to room temp) should be same as room temp PH.

No, the pH of a solution goes down as temperature rises.  Neutral pH at room temperature is 7.0.  Neutral pH at 100C/212F is 6.14.


Code: [Select]
T (°C) Kw (mol2 dm-6) pH
0 0.114 x 10-14 7.47
10 0.293 x 10-14 7.27
20 0.681 x 10-14 7.08
25 1.008 x 10-14 7.00
30 1.471 x 10-14 6.92
40 2.916 x 10-14 6.77
50 5.476 x 10-14 6.63
100 51.3 x 10-14 6.14

so if that were the case, anyone taking mash PH that cools to room temp doesnt have an actual PH to compare to their target PH. unless Im missing something, that would be significant if your cooled mash temp was 5.2-5.5... that would mean the actual mash PH would be lower by about .4-.5 (150F mash vs room temp sample of 70F)???

so every PH reading I take that is cooled, I should correct lower by a factor of .4-.5?  if this is accurate, that's news to me!

here's similar discussion with Kai's comments on this: https://www.homebrewersassociation.org/forum/index.php?topic=702.0

"In short:
- don’t test at mash temp since this shortens the life of your pH meter probe
- the room temp to mash temp pH shift is more like 0.2 than 0.35
- Mash pH optima are generally reported as room temp pH values and by comparing them to room temp measurements you remove the ambiguity.
- A correct room temp mash target range is 5.3 – 5.6 with the boundaries being quite fuzzy. I.e  5.2 and 5.7 should work too.
- Don’t worry what the actual mash temp pH values are.

Kai"
According to Kai somewhere, the brewing literature (was it Narziss?) states that you want a reading of 5.3 - 5.6 at room temperature. After reading that I stopped worrying about the shift to a lower value at higher temperatures.

2809
All Grain Brewing / Re: Martin B. is the man!
« on: January 26, 2015, 08:06:44 PM »
Yeah mine has temp correction.   I've just heard varying opinions on whether it actually works.
The temp correction is for the electronics, not the reaction vs temp.

2810
All Grain Brewing / Re: Grain Mill Gap Setting
« on: January 26, 2015, 07:09:29 PM »

Never used rice hulls, but it has crossed my mind recently

Make sure you soak them first or they'll add to your grain absorption loss.
This will also help take the dirt off.

I thought the ones we use were washed. Might have to test that some day.
Not the pound I got from one LHBS. Water turned lake brown. I recirculated a little extra that batch.

I have seen pros put them right in the mash, half a 50 lb bag at a time. Will look into the ones I keep on hand, and do a water test.

2811
All Grain Brewing / Re: Grain Mill Gap Setting
« on: January 26, 2015, 07:03:27 PM »
Never used rice hulls, but it has crossed my mind recently

Make sure you soak them first or they'll add to your grain absorption loss.
This will also help take the dirt off.

I thought the ones we use were washed. Might have to test that some day.

2812
Going Pro / Re: Where's Tom?
« on: January 26, 2015, 05:39:15 PM »
Looks a little thinner, too.  Brewing is good exercise.

I thought that also.

Showed the picture to Susan and pointed out the grey and thinner body, she said those 2 probably go hand in hand when you open a brewery.

2813
General Homebrew Discussion / Re: commerical schwarzbier examples
« on: January 26, 2015, 05:38:42 PM »

Koestritzer and Moenschof come to mind from my time in Germany.

Devils Backbone makes a very good one, don't know if you can find it, I can't.

I really like the Moenschof. Kostriker is ok.
Koestritzer was always on at our favorite Pizza place in Wiesbaden, and was a change up from the usual Koenig Pils.

Oh man Wiesbaden! I lived about 15 minutes from there and frequented often. Great memories.


Sent from my iPad using Tapatalk

The Koestritzer glass, had many a beer out of those.

Where were you at in the area?

I lived on the east side of Wiesbaden, worked in Ruesselsheim.

2814
When you get to know the local brewers, talk water chemistry with them, and then they offer to let you get water from the nano-filtration set up. Of course you select some really good homebrew to share, and then share the recipe when asked.

Now that is pretty cool.

I thought it was a good trade!

2815
Going Pro / Re: Where's Tom?
« on: January 26, 2015, 05:08:47 PM »
Excellent. Have to get out there again to say hello. Looks like some grey in that beard, or is it the lighting?

2816
When you get to know the local brewers, talk water chemistry with them, and then they offer to let you get water from the nano-filtration set up. Of course you select some really good homebrew to share, and then share the recipe when asked.

2817
The Pub / Re: Elysian Just sold to Anheuser-Busch
« on: January 26, 2015, 05:01:59 PM »
I've been reading that Dick Cantwell, the head brewer and part owner, and the 'face' of Elysian, voted against the sale to AB, but was in the minority.

I have seen that too, and if they each had 1/3 of the firm (big assumption), it would be easy to get outvoted.

2818
All Grain Brewing / Re: Thoughts on my ESB recipe
« on: January 26, 2015, 04:39:28 PM »
Mark is spot on as far as pitch rates for the British strains. The local brewpub that uses WLP-022 Essex makes a some pretty good British Ales, but when they want a more American type version, they double the pitch rate.

Getting a higher SO4 ppm will also give a British character.

2819
The Pub / Re: Blizzard
« on: January 26, 2015, 12:08:51 PM »
We got a lot of snow last year, and bitter cold. Not much snow this year, the temp has been below average, the heating degree days are up about 10% from the long term average. Compared to last year, everyone is saying it isn't so bad!

Last year I couldn't through the snow any higher. Stay safe in the East.

2820
Ingredients / Re: Nelson Hops
« on: January 25, 2015, 08:23:08 PM »
Yeah, Nelson is a pretty unique hop. It definitely has a vinous, white grape character.  And +1 to Galaxy with it - it seemed like a crazy combo, but Stone made one of their 'Enjoy By' IPAs with that combo and it was pretty damn good. And Nelson really works in saison too - the vinous nature of saison yeasts together with Nelson is mighty tasty IMO.

It definitely has a vinous, CHEAP white wine grape character.

FITFY.

Nelson is to my palate as Fuggles is to Denny's, or Simcoe is to my wife's. It is in the do not like category. I do not object to Fuggles and like Simcoe, for the record.

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