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Messages - hopfenundmalz

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2971
Hop Growing / Re: growing hops hydroponically
« on: March 29, 2013, 01:37:42 PM »
Never done it, but hops are said to like dry feet. That is, well drained soil so they don't have root rot, or get a fungal infection (that may be a problem with hydroponics).

2972
All Grain Brewing / Re: Re: Help in identifying off flavor
« on: March 29, 2013, 07:00:45 AM »
OP - You might take some to the LHBS, a Brewery, or a local club meeting. Get someone with experience taste the beer and identify what is off, and recommend a course of action. I say this because the guys in my club helped me a lot back in the day from tasting my beers.
This is sound advice. Odds are, they've experienced the same thing before. You can also rule out the brass fittings in your brewhouse, I have used brass ball valves with no ill effects for years.
My palate is not the best. It is really poor over the internet.  :D

2973
Ingredients / Re: simcoe, citra and amarillo
« on: March 29, 2013, 06:58:55 AM »
I have to be the old cantankerous guy here, as a couple of my favorite IPAs that I brew have additions at 45, 30 or both. Clones of Pliny, Union Jack, and Headhunter. The Headhunter from Steele's IPA book is now one I am doing often (of course I had to sub Mosaic for Simcoe).

2974
All Grain Brewing / Re: Help in identifying off flavor
« on: March 29, 2013, 05:16:10 AM »
OP - You might take some to the LHBS, a Brewery, or a local club meeting. Get someone with experience taste the beer and identify what is off, and recommend a course of action. I say this because the guys in my club helped me a lot back in the day from tasting my beers.

2975
Equipment and Software / Re: Blichmann Kettle with False Bottom
« on: March 28, 2013, 03:10:32 PM »
So I have been doing it wrong all these years? Pico system false bottom.

no i don't think so, Jeff, I think the warning is more esoteric to the Blichmann system.  I used a sabco false bottom for 5+ years without issue on my keg kettle system.  The Blichmann FB that i do use for my mash tun seems like it sits very snug to the bottom which could cause the aforementioned problem.

My Sabco FB sat maybe an inch, inch and a half off the bottom and thus circulation of the wort was probably easier.

I don't know - you're the engineer, not me, just my $0.02
When I boil with leaf hops, I often scrape the false bottom with the mash paddle. The leaf hops can act as reed valves, and prevent the wort from flowing down. The boil will make the wort go up. In my Sabco there is 1 gallon below the false bottom.

Thinking about this, the Blichmann false bottom with the "buttons" would be really hard to scrape with the mash paddle as those stand proud of the bottom.

2976
Equipment and Software / Re: Blichmann Kettle with False Bottom
« on: March 28, 2013, 01:27:39 PM »
So I have been doing it wrong all these years? Pico system false bottom.

2977
Yeast and Fermentation / Re: Anyone tried the WLP860 Munich Helles?
« on: March 28, 2013, 01:24:04 PM »
I had a taste of a Czech Pils that Jeffy brewed last year with 860. It was a lot more malty than mine brewed with the PU yeast. 860 has lower attentuation, so I am using that this year.

2978
If you want to help, I'd approach them privately... doing it in front of the whole club would probably not be the best time to give them unpleasant news.  Tell them that you love their brand but think the beer has some flaws.  If they seem receptive to the unpleasant criticism you're about to give, elaborate.

Otherwise, let them fail.  There's going to be lots of cheap used equipment out there in a couple of years.   :)
+1

2979
All Grain Brewing / Re: build water from distilled
« on: March 28, 2013, 05:23:45 AM »
Are there published standard formulas for water additions for each style of beer?

 I've had the same question. Seems to me if R/O water is all the same , it would be easy to come up with standard additions for different beer styles ?
  If two people use BrunWater to design a water for a stout using 100% R/O water, won't they get the same results?
  So why not just say make a list of additions to R/O water for different beer styles?
If the stout had the same grain bill then it would work with high accuracy. But there are different stouts, Dry to RIS, with different amounts of crystal malt and dark grain. Even in the same subcategory there can be differences in the grain bill. One could plug the stout recipes into Brunwater and see the difference in adjustments required. I could do it, you could do it.

Even with Brunwater I still check my mash pH. There are differences in malts. Martin has posted that Rahr 2-row gives a more acidic mash, and one needs to compensate for that.

2980
All Grain Brewing / Re: build water from distilled
« on: March 27, 2013, 07:14:18 AM »
Are there published standard formulas for water additions for each style of beer?
Not standard. Download Brunwater and Martin has done the homework for profiles that work with a given beer style. It is one the Water Adjustment page in a pull down. It is in the form of "Yellow Bitter" or "Dark Malty", so you need to know what you want for your beer.

2981
All Grain Brewing / Re: build water from distilled
« on: March 27, 2013, 07:05:12 AM »
John Palmer had a talk at an NHC where he had a Pale and Stout brewed both ways. Very big difference in the beers. Was Palmer the guy on the podcast?

2982
All Grain Brewing / Re: Bru'unWater Profile for APA
« on: March 26, 2013, 04:42:59 PM »
Unless you really want the "Burton Snatch", something like the pale ale profile is fine. Go up to 350 to 400 ppm SO4 and see if you like it, or not.

2983
Beer Recipes / Re: Doppelbock recipes
« on: March 26, 2013, 09:01:13 AM »
Jeff, which yeast did you like better in the Doppelbock? Or did you blend? Which one won at the competition?

2984
The AHA rally winers will brew with Rip Tide Brewing as the other brewery in the collaboration. Never heard of Rip Tide, but do know of one of the founders, a guy named Paul Sangster, Ninkasi winner 2011.

Rip Current.
Thanks, just heard about them today, and with my old man memory...

2985
Kegging and Bottling / Re: What the?
« on: March 26, 2013, 08:25:51 AM »
Yes the pressure you need changes with temperature.

There is a table in the Daught Beer Quality Manual, page 68. Search and do a download.

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