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Messages - hopfenundmalz

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2866
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.

2867
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.

2868
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.

2869
Beer Recipes / Re: Gypsum
« on: July 02, 2014, 03:42:27 PM »
Yes, you can buy gypsum elsewhere.  Take a chunk of sheet rock, peel off the paper, scrape it a bit to get rid of any residue on the surface, and then crush it up. Viola!  Gypsum.
Make sure it is not from China. Just saying.

I would use food grade.

2870
Beer Recipes / Re: 6 row in a CAP (or PPL, whatever)
« on: July 02, 2014, 03:40:18 PM »
I think you could use a 2 row brewers malt with no problem.

2871
All Grain Brewing / Re: Torrified wheat substitute
« on: July 01, 2014, 03:44:16 PM »
I can't imagine the point of torrified wheat in a pale ale. that being said, if you can get totally natural, no sugar or anything added puffed wheat than go for it.
It is pretty common in English Pale Ale recipes.

2872
All Grain Brewing / Re: Hopstand/whirlpool recipe advice
« on: July 01, 2014, 10:11:32 AM »
Does your software account of the extra IBUs gained in the whirlpool? If not, this might end up a lot more bitter than expected.

Since you're shooting for a moderate IBU level, you may be better off just getting your IBUs in the boil then adding your steep hops once your wort cools to about 180f.
I have heard Beersmith tries to take hop stands into account in the latest version. How accurate is it for the OPs system and techniques? He will have to brew it and see if it is too bitter or not bitter enough.

2873
All Grain Brewing / Re: Hopstand/whirlpool recipe advice
« on: July 01, 2014, 01:57:24 AM »
I like the results and do it often. You won't know until you try it on your system.

2874
All Grain Brewing / Re: Batch Sparge Water Temp
« on: June 29, 2014, 07:15:02 PM »
Decoctions also have a high gravity level. Somewhere I read that also helps to minimize tannin extraction.

Even with adjusted pH sparge water you need to watch the gravity of the runnings, and stop in the 3 or 4 Plato range. If you go too low you can still get astringency - taste those last runnings. I know this from experience.

What you're referring to is gravity as an indicator of pH.  The way I see it is that with higher gravity, the grain retains more buffering ability.

But the sparge water is adjusted to, 5.5 with acid, and it has been RO for years.

2875
All Grain Brewing / Re: Batch Sparge Water Temp
« on: June 29, 2014, 06:47:12 AM »
The decoction doesn't extract tannins, therefore a hot sparge won't extract tannins theory is debunked.

From BYO:

Decoction mashing extracts more tannins than an infusion mash. Along with gelating the starch, boiling the mash extracts husk compounds, including polyphenols (tannins). The level of tannin extraction, however, is fairly low and some maintain that this low level actually benefits the flavor of the beer. If a low, pleasing amount of tannin extraction is a piece of “decoction mash character,” then simply adding Munich or melanoidin malt would not capture that character exactly.

Homebrewers used to infusion mashing may wonder how a decoction could be boiled without extracting a large amount of tannins and yielding a very astringent beer. After all, when lautering, they are repeatedly told that their grain bed temperature should never exceed 170 °C (77 °C). The key to understanding this apparent discrepancy is understanding when tannins are soluble in wort. Increased heat and increased pH both favor tannin extraction. At lower pH values, such as those found in a thick mash, tannin extraction from grain husks is minimal even at boiling temperatures. At higher pH values — such as those in a grain bed that has been extensively sparged — excess tannin extraction occurs at a much lower temperature.

https://byo.com/stories/item/537-decoction-mashing-techniques

Decoctions also have a high gravity level. Somewhere I read that also helps to minimize tannin extraction.

Even with adjusted pH sparge water you need to watch the gravity of the runnings, and stop in the 3 or 4 Plato range. If you go too low you can still get astringency - taste those last runnings. I know this from experience.

2876
Beer Recipes / Re: NB's Plinian Legacy
« on: June 29, 2014, 06:34:46 AM »
Interesting, I thought that the whole discussion about hop bitterness not exceeding 100 IBUs was related to human perception.

How else is bitterness measured (besides calculation) so as to identify its maximum at 100 IBUs, if calculated it's much higher?
Yes there is a saturation limit to how much ISO-AA can desolved in a finished beer. The max is around 110 IBU. If you see claims above that most likely those are from calculations which do no take saturation into account.

The IBUs can be higher in Wort, but some drop out when the pH drops, some cling to the yeast membranes.

http://appellationbeer.com/blog/how-many-ibu-about-one-hundred/


2877
Equipment and Software / Re: Hand Cranked or Powered?
« on: June 28, 2014, 05:39:07 AM »
Ive seen more rocks and other debris in European malt then ive seen in malt from NA.  And they always seem to be laying on the top of the bag when i open it.
A good friend and I agree that there is mor debris in the EU bags of malt. Will have to look for rocks on top when I open a bag.

2878
Ingredients / Re: Massively high AA German Hallertau?
« on: June 27, 2014, 07:09:55 PM »
Does it have that refined floral Mittlefruh aroma?

2879
Equipment and Software / Re: Hand Cranked or Powered?
« on: June 27, 2014, 05:54:55 PM »
I've either never had a pebble in my grain in the last 150 batches or the mill has just 'processed' the pebble and I didn't notice it...
I had 2 in some ccisp MO this week, but those were not too big, just made noise and the mill jumped, but then was OK.

Had a bag of Baird MO that had 3 rocks. Each almost made the mill flip off the bucket when the rollers seized. Had to empty and dig those out from the rollers. Thosre were pea sized.

2880
Ingredients / Re: Northern Brewer?
« on: June 27, 2014, 03:32:44 AM »
NB has that woody+minty thing going on. Pearle also has a minty note, but is less woody. NB was one of Pearles parents, so that mint thing carried through.

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