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Messages - hopfenundmalz

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The Pub / Re: Erlenmeyer flask - $60
« on: November 28, 2012, 06:35:04 PM »
I think there is a big mark up on that. Real big.

Yeast and Fermentation / Re: pitching temp
« on: November 28, 2012, 06:50:18 AM »
i have come to adopt the old rule of pitching yeast when the wort is blood warm, i usually pitch between 80-90. besides for the danger of hot side aeration(which i think is bologna) is there any reason i shouldnt pitch at this temp? I get very short lag time, i had a 1.090 imperial IPA made today with a 2 hour lag time from pitching to airlock activity and ive never had a yeast health issue. My beer turns out great but would chilling it down further make it better or can i just give in to my impatience and pitch?

Have you ever entered the beers in competitions? It may be great to you, but a judge may point out flaws that you are not aware of or are flavor blind to.

Beer Recipes / Re: First lager!!
« on: November 27, 2012, 02:12:52 PM »
My first lager ( last January ) was a Munich Helles and I got a silver at NHC.  Your results may vary (i.e. Gold :) ).

Temp control, big yeast pitch, O2, and time/patience.  I also use a method that I heard from Jamil Zainasheff about letting the wort sit overnight at fermentation temp, transferring to another vessel, hitting it with O2 and pitch the yeast.  I was amazed at how much break material formed just overnight in the first carboy.  It is now a method I use with all my lagers.  I pitch cold ( 44 F ) and let it free rise to 50 F and hold it there. 

Good luck!

That is pretty standard for the German brewers. Maybe Kai can say if they all do it. Might be something to try.

Good show on the Silver.

Going Pro / Re: What have I done?
« on: November 27, 2012, 11:14:27 AM »
A good friend will be there next time he visits his son in Leadville.

Kegging and Bottling / Re: Keg poppets
« on: November 27, 2012, 10:34:00 AM »
When I do a breakdown of the kegs, the posts and poppets get boiled to kill any nasties. The dip tube get the brush treatment.

Just as an aside, I cleaned up 3 kegs that I got recently from the LHBS, which had a lot of kegs come in. One had a hard to identify blue liquid, one had a red liquid that smelled like red pop, and the third a yellow fluid that smelled like old Mountain Dew - and not in a good way. These kegs all got broken down, cleaned, posts boiled, and the o-rings replaced.


Beer Travel / Re: New York
« on: November 27, 2012, 07:34:11 AM »
Forgot about the Blind Pig. When I was there the cask bitter was from Brooklyn, but that was a while back.

The White Horse Tavern is close to all those. It has some history, beer is OK.

Forgot DBGB on the Bowery just down from where the legendary CBGB was. Gastropub with some good taps. $$$ but good.

The Whole Foods on Houston does have a very good selection.

All Grain Brewing / Re: Drink IPA's Fresh!
« on: November 27, 2012, 07:21:02 AM »
If you read through the Mitch Steele book IPA, one can find that the British IPAs were 6 months to a year old when they were put on the ship to India, then they went for another 6 months.

One thing though, British IPA that has been aged and then dry hopped (or not) will not be confused with a fresh American IPA when you drink it. I do like both styles.

Going Pro / Re: What have I done?
« on: November 27, 2012, 05:43:06 AM »
With a satisfied smile.

Ingredients / Re: Molasses
« on: November 27, 2012, 05:40:19 AM »
I'd suggest you look at dark candi syrup for that flavor.

What about dark brown sugar?

Also, I use this molasses:

With 4 oz in a stout, I can definitely taste it.  I think a whole pound might be a bit much.

Really?  I've never gotten much, if any, flavor from it.  Maybe I just didn't use the right stuff.

Molasses?  Or brown sugar?  I'm confused by our back and forth...

4 oz of molasses is not overpowering, but you can definitely taste it.  I'm not using blackstrap, but it's there.  I used to use 8 oz in my stout, but that was more flavor than I wanted.

As to brown sugar, I can't say for sure that it will give rum flavors but that was always my understanding.  I've never done a beer with just brown sugar to see, though.
Brown sugar is refined sugar with molasses added back.

Been a long time since I had Lauginitas Brown Shugga'.

All Grain Brewing / Re: Kettle Mashing Question
« on: November 27, 2012, 05:33:14 AM »
Sean has one obvious point, calibrate your instruments. I check the thermometers in my vessels vs the thermopen. The pH meter goes through a calibration with calibration solutions. Refractometer is checked with distilled water. And so on.

The pump return on my system is just the hose submerged under the wort. I give the mash a good stir to even out the temp.

Beer Travel / Re: New York
« on: November 26, 2012, 08:15:23 PM »
It is a big city, and it has been a few years, but my limited experience follows.

On Manhattan go to the Blind Tiger Ale house, or dba, the Gingerman, or Rattle and Hum and the Pony Bar(have not been to the last 2). If you want good beer paired with excellent food the bar side of Gramercy Tavern is a favorite.

There are more breweries in Brooklyn due to zoning and lower rent. Brooklyn Brewing if you have not been, limited hours so check. Spuyten Duyvil is a good beer bar, as is Barcade. Mugs Ale house is near Brooklyn Brewing and has East Coast beers.

All of these will have some Brooklyn, Sixpoint, and Captain Lawrence beers.

There are some German biergartens in Manhattan and the Astoria part of Queens. Even a Czech beer garden, but I have not been.

If you want a touristy place with its own pedestrian beer, McSorleys Old Ale house is a hoot. It has said to be unchanged from the time of Lincoln, and that includes the accumulation of dust.

All Grain Brewing / Re: Drink IPA's Fresh!
« on: November 26, 2012, 06:49:23 PM »
I agree that American IPAs need to be consumed fresh.

If you brew a British IPA with a large charge of EKG (at least a pound for 10 gallons), Maris Otter, highly sulfate water, and British Ale yeast, it is harsh and unpleasant when young. Let it sit in the cellar for 6 to 10 months and it becomes a thing of beauty. You can then dry hop to get the fresh hop aroma. It has become something I do every year now.

Ingredients / Re: Molasses
« on: November 26, 2012, 10:41:28 AM »
I'd suggest you look at dark candi syrup for that flavor.

Which one would you recommend? The D180 or lighter?

Ingredients / Re: Molasses
« on: November 26, 2012, 09:00:44 AM »
I have liked the beers this was used in, the Gold. The Robust might be what you want. Found mine at the grocery store.

Tony Simmons talked about Molasses at the 2007 NHC, covering the Poor Richard's Ale recipe. That is where I got the idea to use unsulfured first runnings.

Ingredients / Re: Molasses
« on: November 26, 2012, 07:43:05 AM »
Some beers are fine with a little molasses. The molasses that I like is an unsulfured light molasses. Blackstrap can overpower some beers, and it contains a lot of minerals.

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