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Messages - hopfenundmalz

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31
General Homebrew Discussion / Re: The Myth of the 100+ IBU IPA
« on: January 07, 2018, 02:24:16 AM »
I've had that Malowicki paper for a decade. Its very illuminating. As I recall, the solubility limit for iso-alpha acids in wort is around 80 to 85 ppm (aka: 80 to 85 IBU).

The thing that has me intrigued is the existence of another bittering compound. I can't recall its name, but its something like Humuline. Denny corrected me the last time, time for his input again. That compound is readily extracted during dry hopping and its not reflected in IBU measurement.

Humulinone....oxidized alpha acids.
Oxidized Beat Acida are also bitter, and are soluable.

32
General Homebrew Discussion / Re: The Myth of the 100+ IBU IPA
« on: January 07, 2018, 02:20:06 AM »
I always wondered when the dirty secret would get out.  But I think it's even worse: The author explains the ~100IBU solubility limit in WORT. But of course ~75% of bitter substances are lost in chilling, fermentation and ageing.  So I was always under the impression that the IBU limit in BEER is around 75. If Pliny is really testing at 65, that sounds about right.
Vinnie used to say it was 95 IBU measured in the lab, a few have said it is 65 now. Last January I was in Pasadena, and Drew recommended a top at Lucky Baldwin’s, stoped and they had just tapped a keg a Pliny, it was not as bitter as I remember years back in Santa Rosa.  I have talked to one guy from a large MI brewer that their DIPA was 113 IBU in the lab, and I would trust him as that was a tongue bruiser.

33
General Homebrew Discussion / Re: The Myth of the 100+ IBU IPA
« on: January 06, 2018, 05:00:56 PM »
The IBU wars are over, I think. Pliny only tests at about 65IBUs these days.

34
General Homebrew Discussion / The Myth of the 100+ IBU IPA
« on: January 06, 2018, 04:29:22 PM »
This is a good read, by a Chemistry Prof.

https://sommbeer.com/the-myth-of-the-100-ibu-ipa/

35
All Grain Brewing / Re: Bitterness in IPAs
« on: January 06, 2018, 02:36:28 PM »
A good 60 minute addition and get the sulfates up above 150 ppm. I am targeting 200 ppm SO4 for my bitter IPAs and PAs now. I used to use 350, that is too much for me now.

36
General Homebrew Discussion / Re: N. C. Old Rasputin
« on: January 04, 2018, 03:38:52 AM »
Try Wyeast-1450, deep dives on the inter webs sez that is where it originally came from. Probably has had some drift, but a good starting place vs. Chico.
Denny, is this true? Did NC swipe it from you?

No. Brewtek was a yeast company a long time ago. Denny kept their *50 yeast going, and sent it to Wyeast. Legend has it the Brewtek sourced it from NC.

There are other yeasts that came through homebrewers, after they were obtained.

37
General Homebrew Discussion / Re: N. C. Old Rasputin
« on: January 04, 2018, 02:39:47 AM »
Try Wyeast-1450, deep dives on the inter webs sez that is where it originally came from. Probably has had some drift, but a good starting place vs. Chico.
 

38
Our oven’s lowest setting is 160F. I have preheated it, turned the oven off, mashed in a pot, placed pot of mash in oven, temperature doesn’t go up or down much. Easy Peasy.
Caveat: calibrate or at least check your oven with a good thermometer. Oven thermostats are notoriously inaccurate and can vary greatly through their range.  You don't want to set your oven at 160°F only to put your mash inside a 250°F chamber!
Good point.

39
Our oven’s lowest setting is 160F. I have preheated it, turned the oven off, mashed in a pot, placed pot of mash in oven, temperature doesn’t go up or down much. Easy Peasy.

40
General Homebrew Discussion / Re: Poly-gyle?
« on: January 03, 2018, 12:34:19 AM »
I think that is also termed double mashing by some, it is one way to get much higher gravity in the kettle, at the expense of some efficiency. I have thought about giving that a try.

41
The Pub / Re: Happy Brew Year
« on: January 03, 2018, 12:05:41 AM »
Have an absolutely fabulous year. Brew and drink what makes you happy. If want something better, go for it.

I have been going down the Low O2 path for my German lagers. British beers not so much. Whatever hits the flavor you want.

42
All Grain Brewing / Re: Mandarina Bavaria disgusting?!
« on: January 02, 2018, 08:59:43 PM »
At Hop School they said Agronomics comes first. Disease resistance, yield per acre, ease of processing, time of maturity, and so on. One plant was pointed out that had a huge crown at the top, Jason Perrault said that was a failure as it would jam their machinery. When they get to a certain point in development, they brew beer with them on a homebrew set up. It looked like many use a 20 gallon More Beer system.

There seems to be some luck, but the pros like Jason Perrault have a good feel for what increases their chances.

43
All Grain Brewing / Re: Mandarina Bavaria disgusting?!
« on: January 02, 2018, 06:14:58 PM »
Are hops GMO?

Only in the sense that cats and dogs are GMO. ;D
Or humans!

What I understand is that brewers don’t want GMO hops or barley, so no market for those.

44
All Grain Brewing / Re: Mandarina Bavaria disgusting?!
« on: January 02, 2018, 05:41:48 PM »
Are hops GMO?
Absolutely not.

Hop breeding will select hops with flavors and aromas that were culled from the breeding program in past years. They may start off with 40-50k plants from the crosses, then selectively elimate ones that don’t meetagranomics first, then for the brewing qualities.

45
All Grain Brewing / Re: Mash pH way off
« on: January 02, 2018, 03:49:28 PM »
Your basemalt could have a higher pH than the bruwater sheet has for the malt.
Beat me to it, what is the base Malt you are using?  Is it the same base for all of your brews?  I’ve had ph issues before when using Best. Switched to Weyermann and I’ve never had an issue since.
Brew’n water has been really accurate for me.


Sent from my iPhone using Tapatalk
My problem with Best was that it was too low.

jc24, do a mini mash with your basemalt in distilled water, see what the pH is.

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