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Messages - hopfenundmalz

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All Grain Brewing / Re: Overtreated water?
« on: July 12, 2014, 06:46:37 PM »
If you need a little alkalinity, baking soda works if you make sure to keep the NA level low. Pickling lime is really good for raising alkalinity, a little goes a long way, and not much flavor impact.

If you go way high on the chalk you get what Gordon Strong calls an Alka Seltzer beer.

All Grain Brewing / Re: Overtreated water?
« on: July 12, 2014, 06:20:52 PM »
Salty, astringent, harsh.

In a light über I get a chalky and muddy flavor if the bicarbonate is too high, it is the opposite of crisp. Don't use chalk with RO unless you have to.

All Things Food / Re: SWMBO ordered me a half a pork belly!
« on: July 08, 2014, 07:44:31 PM »
+1 Enjoy the journey to Bacon craftsmanship.

All Grain Brewing / Re: Newbie extract to all grain
« on: July 08, 2014, 06:03:25 AM »
It is not hard to go all grain. If you are mashing in a pot you can preheat the oven at a low temp and put the pot in once the mash is underway to conserve temp. You could leave it on a burner and turn on, but you have to stir continuously to avoid scorching the mash.

You do need to strain the liquid out someway when done with the mash. These days brew in a bag is a good way to get started - do a web search and see how. BIAB is very cheap, and guys in the club who use that technique win their share of awards.

When I started doing all grain 20 years ago, I said "that is all there is too it?", and all grain is all I know how to do.

Beer Recipes / Re: NB's Plinian Legacy
« on: July 05, 2014, 07:51:19 PM »
That happened to me one time at the RR brewery, the next day was bad for the old schnozzle and sinus.

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.

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.

Mike, where did the Czech Pils category go?

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

There is some reading and study in my future.

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.

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.

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.

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.

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.

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