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Messages - hopfenundmalz

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Yeast and Fermentation / Re: Right RPM for stir plate?
« on: January 19, 2015, 11:41:44 AM »
I would hope that the goal of every brewer would be to keep an open mind, not take the "What I am doing works for me, so why try something different?" approach to brewing.  The only approach that I can think of that is more dangerous to the future of home brewing is the lemming approach of following the crowd without question.  If every home brewer took either of these approaches to home brewing, we would still be making beer from cans of Pabst Blue Ribbon malt extract and baker's yeast.

great points.  this is how brewers navigated to using stir plates, batch sparge, brulosophy lager schedule, etc....-"open mind to trying something different"

The Bruelosophy schedule is pretty much what I have been doing for the last 3-4 years. Most of what I got was from Kai's page. Comments. Go on gravity, as sometimes I start the D-rest after 4 days for a 12 P beer, or it might take 6 or more for a 20+ P beer that is fermented at 48F. Check the flavor during the D-rest, you might not need 5 days. Crash to -1C (30.2F if you are SI challanged). Give it time to clear.

Pimp My System / Re: Redbird Brewhouse - There's Always a Project
« on: January 19, 2015, 07:03:39 AM »
Yes, it's a Power Grinder motor, a MM3, and the hopper extension.

I think it's supposed to hold 35 lb of grain, but today is the first day I've used it. We did a 10 lb batch and a 16 lb batch. Here's a shot of the 10# batch:

We are making good progress on the bier hall table and benches, and did two batches of beer back to back today. Man it feels good to get back in the swing of it!

Thanks, I might get the extension.

Weather looks nice there, still freezing here.

Should we start calling you AmandaB?

Yeast and Fermentation / Re: Right RPM for stir plate?
« on: January 18, 2015, 08:09:46 AM »
I would like to add that cold crashing at the end of the exponential phase reduces starter lead time from a couple of days to less than 24 hours when pitching a relatively fresh White Labs vial. This reduction in lead time means that a starter can be pitched the evening before one intends to brew, popped into one's refrigerator late morning the following day in preparation for decanting, and pitched late afternoon the following day.

I am going to try this.

Pimp My System / Re: Redbird Brewhouse - There's Always a Project
« on: January 17, 2015, 06:34:32 PM »
MM3 with hopper extension?  How much does that hold?

Yeast and Fermentation / Re: Clay fermentation vessels
« on: January 17, 2015, 09:59:49 AM »
The Youngs brewery in London had large concrete fermenters lined with a white coating.

To regenerate the oxide layer, put some water in , say an inch or two, put the lid/cover on, and boil. The grey finish should be back.

The Pub / Re: Please Help Me Plan My Trip To The US
« on: January 16, 2015, 08:26:10 PM »
My wife and I have started several vacations from Denver.  We stay there a couple days and then head out.  Once we went west to Ledville and then south through the high plains, stopping at Great Sand Dunes for the night and ending up in Taos, New Mexico.  That was a memorable trip.
Another time we went north through Fort Collins and into Wyoming, turned left and went to the Grand Tetons.  We flew out of Salt Lake City.
Another time we went west across the mountains into Moab, Utah and stayed there to visit Arches.  Every Western you've ever seen was probably filmed there.  We came back through Colorado on a more southern route, through Colorado Springs and back to Denver.
Now I need a vacation.  I wish we were retired like Jeff (hopfenundmalz)...

Not all of the Westerns were filmed around Moab, but many were. Think John Ford And John Wayne.

One summer we drove the Shafer trail on a rent a car, scraped once. Got to a place where everything was torn up , like cars were doing doughnuts. Then "Thelma and Louise" came out, and we knew where the final scene was filmed. Cowboy movie?

Aluminum's oxide layer does not hold up at higher pH (PBW) or to low pH (Star San). Don't cook tomatoes in an aluminum pot - acidic.

All Grain Brewing / Re: Water Chemistry
« on: January 16, 2015, 07:05:13 AM »
The RA is probably not too out of line. A slightly negative RA is probably OK since an IPA grist is probably not that acidic unless it includes a bunch of crystal. Remember, this profile has a decent amount of alkalinity and that balances the high hardness from the Ca and Mg.

The SO4-2 is just indicating the valence charge for the ion. Notice that Ca and Mg are +2, Cl is -, etc.

I think the original profile was OK, except for the Cl was a bit higher than I would target. The 200 ppm SO4 should be a good starting point for exploring how you like sulfate in your PA's

Now I see the other charges listed. It was late.

All Grain Brewing / Re: Water Chemistry
« on: January 15, 2015, 09:49:43 PM »
Is the SO4-2 really SO4-S?

Ward labs reports the Sulfur ppm, to get SO4 multiply by 3 on that case, or 78 ppm.

Equipment and Software / Re: Boilermaker Valve
« on: January 15, 2015, 09:23:49 PM »
Did a project on a locomotive, the torque spec for the bolts the held the generator to the frame was 1200 ft-lbs.  :o

That sounds like a GM Electro-Motive Division project.

Yes, that was 30 years ago. Time flies.

The Pub / Re: Please Help Me Plan My Trip To The US
« on: January 15, 2015, 10:16:16 AM »
I live in Florida, but my favorite part of the country is the Pacific Northwest.  I think you could easily spend your week between Portland and Seattle and have a great trip.  Heck we did a whole week just in the western part of Oregon a few years ago.  Weather there is usually great in the summer months - long days, plenty of sunshine despite what you may have heard.
You could also fly in and out of San Francisco and spend some time in Sonoma County.  We did that for a week once.
Keep in mind that dropping off a car in another city is sometimes cost prohibitive, but also realize that driving hundreds of miles back to the original airport can be daunting on the final day or two of a trip.  It's bigger than you think.

Jeff likes Jeff's advice.

When we were in the  PNW for the NHC we flew into PDX, and flew out of Seattle. Rented cars in both cities. Used Amtrak Portlandto Seattle.

One can do a lot in both cities without a car, if so inclined.

Ingredients / Briess Goes to all 2-Row
« on: January 12, 2015, 09:55:51 AM »
I like the 6-row for some beers. Might have to play with high DP 2 row in the future for CAPs.

Ingredients / Re: Bulk Base Malt suggestions
« on: January 12, 2015, 09:51:03 AM »
I like Rahr two-row also, but I usually have a sack of Weyerman Pils and Munich II on hand.
I'm not sure which MO I prefer.  Crisp and Fawcett are both nice.
I had to stop using Briess because my efficiency sucked.  I went through a couple sacks of their Malteurop a few years ago and prefer Weyerman. 
I wish Southern would get Best malts.  I hear good things about them and I'd like to try a pilsner with it.

I also wish my LHBS carried Best Malz.

Malteurop bought the ADM malt operations a few years back. IIRC they are the world largest maltster.

Edit - Briess 6-row is about the only base malt I use from them, but heard at the LHBS that they are not going to be making 6-row malt in the future. It is true.

Ingredients / Re: Bulk Base Malt suggestions
« on: January 12, 2015, 08:27:10 AM »
For MO I like Crisp, as I can get it.

For NA Pale Malt I have been using Rahr 2-row.

AiH has MaltEurop 2-row for a price that is attractive to me as it is my LHBS - no shipping. Light for a base malt in color, but a friend said it tastes like a cross between other NA 2 row and MO.

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