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Messages - hopfenundmalz

Pages: 1 ... 191 192 [193] 194 195 ... 421
2881
Ingredients / Re: Amarillo
« on: June 20, 2013, 07:19:21 AM »
One sign of oxidation in hops is an old gym sock aroma, before they get cheesy.

I brewed a beer with Glacier that had a strong gym sock aroma. Threw the rest of those hop out.

2882
All Grain Brewing / Re: Rather than doing a decoction...
« on: June 19, 2013, 04:17:56 PM »
Going to the NHC BJCP reception?

With a pressure cooked cereal mash you get to about 230f, and some caramelization but lots of melanoidin production. Mr. Renner is a good friend.
Jeff, is Jeff coming this year?
Jeff
No, but the CAP is!

2883
General Homebrew Discussion / Re: Zymurgy Top-Ranked Beers
« on: June 19, 2013, 01:28:09 PM »
There are a little over 30000 AHA members, and how many vote?

The Rahr thing was after the brewery had a roof collapse, IIRC.s It would not take many local AHA members to skew the results.

Don't we have this same argument every year?  Isn't the percentage who vote fantastically minimal?

What's higher, the percentage that vote for best beers or the percentage that vote for the AHA board?
they listed the number that voted last year in the magazine article, about 3000 or so.

2884
General Homebrew Discussion / Re: Zymurgy Top-Ranked Beers
« on: June 19, 2013, 11:19:53 AM »
There are a little over 30000 AHA members, and how many vote?

The Rahr thing was after the brewery had a roof collapse, IIRC.s It would not take many local AHA members to skew the results.


2885
All Grain Brewing / Re: Rather than doing a decoction...
« on: June 19, 2013, 10:12:24 AM »
The cereal/decoction mash is in a pot, that goes into the pressure cooker. The pressure cooker has a false bottom and water under the false bottom. The goods never go over the steam temp, so no scorching, and no need to stir.
I'm sure we all know this, but I think it's worth pointing out that the steam is under pressure and will be hotter than 212F.  How hot depends on the pressure.  Just to be clear. ;)
Going to the NHC BJCP reception?

With a pressure cooked cereal mash you get to about 230f, and some caramelization but lots of melanoidin production. Mr. Renner is a good friend.
Already mentioned in reply 10.  ;)

2886
All Grain Brewing / Re: Rather than doing a decoction...
« on: June 19, 2013, 06:52:14 AM »
Some pictures from brewing a CAP at Jeff's.

The cooker in action.


Loading the cereal mash in, this pot gets its lid put on, then the cooker lid goes on and is clamped.





2887
General Homebrew Discussion / Re: Zymurgy Top-Ranked Beers
« on: June 19, 2013, 06:22:05 AM »
I have had Pliny many, many times. Will have it again in Oct.

The zymurgy best beer list is what AHA members vote for. Beer with a big reputation and/or a good distribution do well. I have had 45 of those listed, so those are easy to find locally, or in my travels.

2888
All Grain Brewing / Re: Rather than doing a decoction...
« on: June 19, 2013, 05:21:59 AM »
When you do a decoction, you are producing melanoidins at boiling temps, as the decoction is not boiled long enough or hard enough to concentrate. I don't boil the decoctions too hard, as I don't want scorching to happen.

Pressure cooker decoction, baby :)  No constant stirring, no scorching

tell me more
The cereal/decoction mash is in a pot, that goes into the pressure cooker. The pressure cooker has a false bottom and water under the false bottom. The goods never go over the steam temp, so no scorching, and no need to stir.

IIRC, Jeff has a 22 quart pressure cooker. Good size for a CAP cereal mash.

2889
Events / Re: I am going to the NHC !
« on: June 18, 2013, 07:43:21 PM »
Cool, we may have been to some of theme ones. Hope the forum  meet up work out.

2890
All Grain Brewing / Re: Rather than doing a decoction...
« on: June 18, 2013, 07:37:28 PM »
Going to the NHC BJCP reception?

With a pressure cooked cereal mash you get to about 230f, and some caramelization but lots of melanoidin production. Mr. Renner is a good friend.

2891
Ingredients / Re: Hop stand bitterness
« on: June 18, 2013, 08:09:50 AM »
Matt Brynildson talks about what they get from the whirlpool at FirestoneWalker during his interview on th BN.

2892
All Grain Brewing / Re: Rather than doing a decoction...
« on: June 18, 2013, 04:57:53 AM »
When you boil down the first runnings to the point it makes you scared, caramelization is happening at higher temps than boiling.

When you do a decoction, you are producing melanoidins at boiling temps, as the decoction is not boiled long enough or hard enough to concentrate. I don't boil the decoctions too hard, as I don't want scorching to happen.

2893
Hop Growing / Re: Wilting Hops
« on: June 17, 2013, 01:22:57 PM »
Hops need a lot of water, but it is said that they like dry "feet".

2894
Yeast and Fermentation / Re: using half of a white labs vial
« on: June 17, 2013, 11:07:15 AM »
A local brewpub used Ringwood for 300 or so pitches. That still made beer that tasted like it was made with Ringwood.

I know other strains are said to drift quickly.

Yeah, but when you start with Ringwood, how would you know if it went bad?  ;)

When it still tastes like Ringwood. They have switched to WLP-022 Essex, and the beers have improved.

2895
Hop Growing / Re: Wilting Hops
« on: June 17, 2013, 11:05:21 AM »
Hops can be very thirsty, I just came in from watering mine. Those might be stressed.

Good information on these links.
http://www.freshops.com/hop-growing/hop-gardening

Look in the newsletter archive.
http://www.gorstvalleyhops.com/

There are other good pages you can find searching the net.

Hope this helps.


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