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Messages - hopfenundmalz

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2851
The Pub / Re: Denver to Boulder in September
« on: August 17, 2014, 05:07:30 AM »
+1 to Prost if you like German style beer.

2852
I'm guardedly excited....

http://www.usatoday.com/story/money/business/2014/08/13/pabst-to-bring-back-ballantine-ipa/14013995/

The original product was dry hopped with Bullion hop oil.   All of the wooden fermentation and storage vessels were lined with pitch to prevent the beer from coming into contact with the wood. 

Brewery Worker Skimming a Pitch-Lined Fermentation Vessel at the Ballantine Ale Brewery



They were lined with mammut.

Brewed a clone using Bullion, Cluster, and EKG. Everyone at the club meeting asked about how much oak was used. The beer never touched wood. It had to be woody flavors from the Bullion.

2853
General Homebrew Discussion / Re: Membership
« on: August 16, 2014, 08:57:35 AM »
+1 to all said above.

If you travel there is an app for places with pub discounts.

You get a chance at buying  a GABF members session if you can jump through hoops quickly.

The NHC, anyone mention that?

2854
Yeast and Fermentation / Re: Reusing yeast cake, pros and cons
« on: August 14, 2014, 05:26:01 PM »
Low SRM then High SRM.
Low hopped beer then high hopped beer.

I break those 2 rules all the time.  I'm a rebel!
Full disclosure, I have broken all of those at one time or another.  Just rules of thumb, not requirements.

2855
Yeast and Fermentation / Re: Reusing yeast cake, pros and cons
« on: August 13, 2014, 06:49:05 PM »
You might be over pitching some, but for a lager that is ok.

General rules of thumb.
Low OG beer then high OG beer.
Low SRM then High SRM.
Low hopped beer then high hopped beer.

I think you will be ok. Control that fermentation temp!

2856
Ingredients / Re: Storage of Grain
« on: August 12, 2014, 02:49:20 PM »
ugh. can't imagine it's a lot better in Texas though.


Not too many roaches here. Plus, who goes outside? Too hot.

There sure are in the RG Valley.  ;)

2857
There could also be the variable of heat source distribution. Banjo burner>BG10 SP10>jet burner.

The Blichmann burner has a banjo type.

2858
Pimp My System / Re: My new brew sculpture
« on: August 10, 2014, 03:58:25 AM »
Nice sculpture, welcome to the forum.

2859
General Homebrew Discussion / Re: New guy
« on: August 09, 2014, 06:44:18 PM »
Welcome to the forums. Some of us are seasoned veterans of Homebrewing, but have good manners and are house trained.  ;D

Effing typing skills, poor proof reading , and it goes south from there.

2860
General Homebrew Discussion / Re: New guy
« on: August 09, 2014, 04:55:41 PM »
Welcome to the forums. Some of us are seasoned veterans of Homebrewing, but have good manners and are house trained.  ;D

2861
General Homebrew Discussion / Re: first competition entry
« on: August 09, 2014, 11:34:35 AM »
Look at the scores that are given to production beers in the Zymurgy Commercial Calibration columns. Usually 38 =/- a few points.

A 37 is a good score. Years back I won a Blue Ribbon is the State Fair with a 35. Things have gotten tougher in the last several years. Recently my beers score well, sometimes really well, and don't place.

2862
Going Pro / Re: Congratulation yellowhammer
« on: August 09, 2014, 11:30:46 AM »
How much bigger will this new place be?

2863
All Grain Brewing / Re: Burning your bag in BIAB?
« on: August 09, 2014, 05:38:38 AM »
Good point - Teflon tape will be added to the male threaded stainless QDC on the boil kettle.  I recirc for a while at the end of the boil to sanitize the hosing and pump, also.  I wonder if an air inlet can arise at any connection as the wort chills and the hosing goes from boil to 55F?
One of the well known brewers in my club will slightly crack open the inlet until he sees small bubbles in the outlet in the kettle when chilling, he does that to aerate before pitching.

The inlet side has low pressure, as the pump creates a vacuum pulling in the liquid. The outlet will have high pressure. Air can be drawn in on the inlet side due to the vacuum.

2864
All Grain Brewing / Re: Burning your bag in BIAB?
« on: August 09, 2014, 05:24:33 AM »
Jeff - I've always wondered if you could run into the infamous HSA (mostly myth at the homebrew level I know, but with too much recirc in this way???). I may try a modified, hillbilly RIMS one of these days to see if there is a discernible difference, since I just did an ultra careful, no splash, rack to boil kettle to see if it results in any discernible difference.

BTW, I have a neighbor who does the drain and pour method while applying heat to a mash that is stepping up through steps or just being boosted to correct mash/mash out and he says he gets no problems doing it that way.  And his beers are really good, too.

With the way I recirculate, where can extra air be introduced? The return is below the mash surface, the pump is not adding air.

I pump to the kettle through the outlet ball valve and dip tube, so the dip tube is covered as quick as if I racked in.

Pilsners brewed this way in the winter stay in good condition to the end of the summer - when they are gone.

I guess you are right, but when I do the recirc during chilling, I get some foaming, at times.

If your light lagers are holding up for months, you don't have stability problems.  Like I said HSA at the homebrew level is said to be a myth.  So, I may have to give it a try.

I don't get any foam. Check your fittings, the pump my be sucking in air on the inlet side.

2865
All Grain Brewing / Re: Burning your bag in BIAB?
« on: August 08, 2014, 07:01:27 AM »
Jeff - I've always wondered if you could run into the infamous HSA (mostly myth at the homebrew level I know, but with too much recirc in this way???). I may try a modified, hillbilly RIMS one of these days to see if there is a discernible difference, since I just did an ultra careful, no splash, rack to boil kettle to see if it results in any discernible difference.

BTW, I have a neighbor who does the drain and pour method while applying heat to a mash that is stepping up through steps or just being boosted to correct mash/mash out and he says he gets no problems doing it that way.  And his beers are really good, too.

With the way I recirculate, where can extra air be introduced? The return is below the mash surface, the pump is not adding air.

I pump to the kettle through the outlet ball valve and dip tube, so the dip tube is covered as quick as if I racked in.

Pilsners brewed this way in the winter stay in good condition to the end of the summer - when they are gone.

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