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Messages - hopfenundmalz

Pages: 1 ... 194 195 [196] 197 198 ... 538
2926
Yeast and Fermentation / Re: dry yeast cell counts
« on: November 06, 2014, 06:09:57 AM »
Good information. Thanks.

2927
All Grain Brewing / Re: Smoke Malt % in a IIPA
« on: November 05, 2014, 07:04:40 PM »
Since you suspect the flavor came from the scorched hops I would look that direction, and smoked hops - maybe even slightly charred hops on smoker or in oven - would be the way I'd go.

If the flavor really came from scorching I think you got really lucky. Every scorched beer I have ever tasted, (and have unfortunately tasted a few either from electric elements in BK, or from scorched malt in MT and from actual scorched wort from direct fire kettle), have all tasted more like the smoke you'd get from a cross between and ash tray and a tail pipe rather than pleasant wood smoke.

I've never smoked hops before, but I have heard of people who have done it. Now I'm excited to try it

This is also my opinion on the aspect of scorched flavors.  I'm sensitive to it and can pick it up better than most, more as ashtray burnt than pleasant smokiness.
I've cold smoked hops.  Whole hops work better than pellets.  I smoked some Warrior and use them late and dry and got a lot more smoke in the end product than I expected.

Senior Smoke!

2928
All Grain Brewing / Re: Protein Rest
« on: November 05, 2014, 07:01:44 PM »
I keep it short. Head retention is no problem, but I also do a long time at 158F.

2929
The Pub / Re: ABInBev acquires 10 Barrel Brewing
« on: November 05, 2014, 01:02:00 PM »
I have been there twice. Liked the beer a lot, loved sitting by the fire pit.

2930
All Grain Brewing / Re: Smoke Malt % in a IIPA
« on: November 05, 2014, 10:11:42 AM »
A few hers back Charlie P. wrote about a beer with smoked hops in Zymurgy.

A few "hers" back. Is that how you count time in ex-wives? ;)

If you're going to have a typo it should be worthy of ridicule.

2931
All Grain Brewing / Re: Smoke Malt % in a IIPA
« on: November 05, 2014, 06:40:25 AM »
A few hers back Charlie P. wrote about a beer with smoked hops in Zymurgy.

2932
Equipment and Software / Re: Reminder - Pressure can hurt you
« on: November 04, 2014, 12:47:49 PM »
One must respect a vacuum also. Google railcar implosion. A. Railcar tank gets crushed.

2934
The WL Essex is one that I really like. Ester profile is fruity, it drops bright with a little time, and is a top cropped if you harvest that way.

Never used it for a stout, though.

2935
General Homebrew Discussion / Re: Homebrew Suppliers
« on: November 03, 2014, 03:52:57 PM »
AiH is my LHBS, so they get my vote.

2936
All Grain Brewing / Re: Smoke Malt % in a IIPA
« on: November 03, 2014, 09:31:44 AM »
A friend in the club made a pretty tasty smoked American Barleywine. Easy on the smoke is the key.

2937
All Grain Brewing / Re: carmel taste to wee heavy
« on: November 03, 2014, 06:49:38 AM »
I'd have to have some Timothy Taylor Landlord on site, too. Jeff, I assume you did ?

You can find it often in London, I haven't been to the Yorkshires. Great pint of bitter.

2938
All Grain Brewing / Re: carmel taste to wee heavy
« on: November 03, 2014, 06:11:07 AM »
Yeah, Fuller's can be all over the place in terms of that. Sometimes I'll pick up a cold bottle or two that's excellent, other times it's ok at best. Obviously it's all in the age. Someday I'm hoping to get over there and get some at the source (along with Fuller's Pride as well) !
Drink some Chiswick Bitter, don't miss that one. It doesn't travel well at all.

2939
All Grain Brewing / Re: carmel taste to wee heavy
« on: November 03, 2014, 05:59:46 AM »
You guys should explain what kind of oxidation. Most will be thinking that causes cardboard wet paper, not carmel...

This blog references a study by Charlie Bamforth on how bottled beer changes with aging.  Developing strong caramel flavor over time is one of those changes according to him. I noticed it back when I used to buy a lot of dusty imports.

http://beersensoryscience.wordpress.com/2010/11/15/chemistry-of-beer-aging/
That explains why the Fullers ESB you buy here tastes nothing like the cask beer they serve in London.
The oxidation is not kind to the ESB's flavors. Bottled ESB also is a higher OG/ABV, as it has more of the first runnings in the parti gyle, see the Ron Pattinson article in the latest Zymurgy.

2940
All Grain Brewing / Re: Smoke Malt % in a IIPA
« on: November 03, 2014, 05:54:14 AM »
Smoke and hops usually don't go well together. If you really want to do this, then I would say don't use much rauchmalt and use spicy hops. The reason for the spicy hops is that smoke is a phenolic, as are most spicy flavors. A Grodziskie made with smoked wheat malt and lots of spicy Saaz hops worked for me. You might try Sterling, and American hop with Saaz character and higher AA and oils.

Hop flavor and aroma fade quickly, are you aging to get rid of those flavors that make an IIPA? Rauchbier is fine for a good while, but is not know for aging.

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