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Messages - hopfenundmalz

Pages: 1 ... 193 194 [195] 196 197 ... 548
2911
Ingredients / Re: Water Anelizzzed
« on: December 22, 2014, 06:46:50 AM »
Eric already caught the micro-grams units. Iron is OK.

19 ppm TDS - that is in Reverse Osmosis range.  I wish my water was like that.

Where are you located? Water out of sandstone is not so bad usually.
Sho tnx guys for the help ... the water comes from a mountain range close to Worcester on the southern tip of Africa. Any stylez u would prefer with this water build?

That water would work for light lagers and ales.

You can add minerals for darker beers. You have an almost blank slate to build on.

This might help.
https://sites.google.com/site/brunwater/water-knowledge

2912
All Grain Brewing / Re: Mash temperature and final gravity
« on: December 21, 2014, 08:06:55 PM »
There are data that say lower is better, maybe for Pale Ale Malt with is low in Alpha. For "hot" US malts with high Alpha and Beta, it might be around 158F, but that is speculation on my part.

I think this is pretty much accurate. I accidentally mashed my APA grist at 77°C and it still attenuated 74% ADF. The norm (at 67°C) is 80%.
A little over 170F? Wow!

2913
Ingredients / Re: Water Anelizzzed
« on: December 21, 2014, 03:49:57 PM »
Eric already caught the micro-grams units. Iron is OK.

19 ppm TDS - that is in Reverse Osmosis range.  I wish my water was like that.

Where are you located? Water out of sandstone is not so bad usually.

2914
All Grain Brewing / Re: Mash temperature and final gravity
« on: December 21, 2014, 03:44:15 PM »
I think it depends on the malt used and if it has a bunch of Alpha and Beta. The studies that Kai and Greg Doss did for Pils malt said 152-153F gave the best attenuation. There are data that say lower is better, maybe for Pale Ale Malt with is low in Alpha. For "hot" US malts with high Alpha and Beta, it might be around 158F, but that is speculation on my part.

Waiting for my copy of Malt to see if Mr. Mallett covers this.

2915
Yeast and Fermentation / Re: NCYC 1108: Box of chocolates?
« on: December 21, 2014, 03:29:52 PM »
The more I know about yeast, I find I have much to learn about yeast. Thanks for the post S. C.

2916
Equipment and Software / Re: All Grain pt. 2
« on: December 21, 2014, 11:30:44 AM »
There is a guy in our club who had won many awards, including a NHC gold on a very simple system. He then won a BOS at a large in state competition that had a $1000 for BOS. He may have made some improvements with that. A good strategy for a brewer to follow.  :)

2917
Ingredients / Re: Dissapointed Graetzer Malt DIY?
« on: December 21, 2014, 10:34:22 AM »
Some like white over red.

Post oak is used for brisket in TX. Hard to find up north

2918
All Things Food / Re: Pretzels
« on: December 20, 2014, 09:25:39 PM »
Got it...good info thanks. I bought my elbow length chem gloves and safety glasses just in case. I'm going full Heisenberg making pretzels !


Sent from my iPad using Tapatalk
PSE is a must.

2919
Ingredients / Re: wheat Wahtsit
« on: December 20, 2014, 04:44:27 PM »
Jeff Renner used to expound on wheat back in the day on the HBD. As a baker he should know!
http://www.beerandloafing.org/hbd/fetch.php?id=61516
http://www.beerandloafing.org/hbd/fetch.php?id=62892

Hope that helps the wheat whatsit.

2920
The Pub / Re: The Malt Book
« on: December 20, 2014, 12:52:46 PM »
I was going to go to a book signing at Bell's on Sunday, but that has been postponed. If I go to it when it happens, should I ask Mr. Mallett? Maybe not, as other authors have said things that they would have liked to include were not in due to deadlines.

If it works out, for sure.  It would be interesting to know.  No doubt he put a great deal of work & thought into the book.
Someone said he had >1000 hours in on it.

2921
The Pub / Re: The Malt Book
« on: December 20, 2014, 12:06:08 PM »
I was going to go to a book signing at Bell's on Sunday, but that has been postponed. If I go to it when it happens, should I ask Mr. Mallett? Maybe not, as other authors have said things that they would have liked to include were not in due to deadlines.

2922
Ingredients / Re: Water Absorption different for AG Wheat & Barley?
« on: December 20, 2014, 12:03:16 PM »
I did a Graetzer and really didn't notice much difference in water required, but I did use rice hulls.

You could do a mini-mash, lauter, and see what the wheat weighs when done. Report back so we all learn something!


2923
General Homebrew Discussion / Re: A homebrewing milestione
« on: December 20, 2014, 11:45:20 AM »
I asked for the Malt book.

So the enlightened state that Denny has reached is in the future.

2924
Commercial Beer Reviews / Re: Nooner Pils
« on: December 20, 2014, 11:44:15 AM »
I think Real Ales' Han' Pils is pretty darn good. Oddly enough it sells as the cheap beer at $2 a can at some of the local bars.

I'm good for buying at least a 6 pack when visiting the in-laws in TX. Pretty good pilsner.

2925
General Homebrew Discussion / Re: long tail?
« on: December 20, 2014, 08:39:01 AM »
It is the 10000 hour rule, me thinks. Once you master it, you still need to practice. Always something new to learn as far as technique, equipment, and ingredients.

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