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Messages - hopfenundmalz

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31
Ingredients / Re: Brewtan B
« on: September 19, 2016, 01:45:06 PM »
After three weeks in Germany, I have the conclusion that it depends. What beer is being brewed, on what system, and other factors. Helles, yeah LODO is great. A Dunkel, maybe not required.

I was at a brewpub that had copper vessels from what I could tell, pretty simple system. The Helles had an oxidized flavor, so there you go. The Mandarina Pils was good, I didn't detect that flavor. The export Dunkel was super, full of yummy Mailliard products.

Even if the Helles seemed oxidized, you'd have to do a lot of work to know if it was connected to the copper.  And why wouldn't it affect the other styles?  Dunno, but it seems like circumstantial evidence.

Exactly, no argument. Copper, lots of splashing, do they mix the grist and liquor and drop from the top? Was the Helles old? I need to travel more and take more tours. ;-)

I have got that flavor before, at a larger brewery in the south of Bavaria. We went there for the view. Didn't see the brew house.

32
Ingredients / Re: Brewtan B
« on: September 19, 2016, 12:55:49 PM »
After three weeks in Germany, I have the conclusion that it depends. What beer is being brewed, on what system, and other factors. Helles, yeah LODO is great. A Dunkel, maybe not required.

I was at a brewpub that had copper vessels from what I could tell, pretty simple system. The Helles had an oxidized flavor, so there you go. The Mandarina Pils was good, I didn't detect that flavor. The export Dunkel was super, full of yummy Mailliard products.


33
Ingredients / Re: Brewtan B
« on: September 19, 2016, 05:46:50 AM »
I can see where a cold ferment schedule and spunding could be considered complicated with the extra equipment and timing involved. I haven't gotten to that part yet but have seen nice improvment in my lagers by incorporating whatever lodo techniques I can like preboiling, smb and brewtan.
For my next round of lagers I will try the LODO and Brewtan (thanks Mac!). I have one spunding valve now, might get a second (or just tee 2 kegs to to one valve).

There are a few things I want to try, and those were reinforced touring breweries in Germany recently.

34
Kegging and Bottling / Re: Carbing while lagering
« on: September 19, 2016, 05:42:42 AM »
I carb while lagering too.

From touring several German breweries, once they get the beer matured in the tanks, instead of waiting for the yeast to fall out, they filter. Time is money!

35
Kegging and Bottling / Re: Should I Try This
« on: September 19, 2016, 05:39:08 AM »
Try it, you and your friends don't have to drink it all. You won't know until you try it.
Right, the idea of kegging it instead of serving out of the bottle is that it doesn't have to all be consumed once opened.
Just minimize the O2 exposure as best you can.

36
All Grain Brewing / Re: Making a Black IPA
« on: September 19, 2016, 04:17:09 AM »
Midnight Wheat is good for coloring a beer, as it has no husk to add harsh flavors.

37
Kegging and Bottling / Re: Should I Try This
« on: September 19, 2016, 04:15:19 AM »
Try it, you and your friends don't have to drink it all. You won't know until you try it.

38
All Grain Brewing / Re: Brewing today after a year off.
« on: September 18, 2016, 01:46:23 PM »
Good to see you back at it.

39
Yeast and Fermentation / Re: Wyeast 1968 coagulating on stir plate
« on: September 18, 2016, 08:18:32 AM »
If you look on White Labs page, 002 which is equivalent to 1968, is listed as very high for its flocculation properties. That is what it looks like, normal behavior for that flocculation rate.

40
Equipment and Software / Re: aluminum brew pot
« on: September 16, 2016, 12:55:03 PM »
They say put a few inches of water in, bring to a boil, put the lid on and let boil for a while. Never done it myself.

41
The Pub / Re: Need Your Vote - 2016 Beer Drinker of the Year
« on: September 16, 2016, 05:20:44 AM »
Good luck Mike. Say hi to Tom if he is there.

42
Equipment and Software / Re: Keg Post Won't Come Off
« on: September 12, 2016, 01:36:09 PM »
Fill will hot PBW, and set upside down for a while, make sure to run some out so that the post is full of PBW. This is in case any beer has caused the post to stick with hardened sugar. Seemed to help me a couple times.

Then, deep well 1/2 inch 12 point, long handled 1/2 inch breaker, and a mallet. Righty tightly, lefty losey.

Good luck!

43
Ingredients / Re: Brewtan B
« on: September 11, 2016, 11:02:10 AM »
+1. Sounds like a bucket list trip to me. Hope there's a cancellation so you can get into Oktoberfest. Definitely love to see some pics.

The cancellation was for Weihenstephaners tour, shortly before Oktoberfest begins. We fly out on Thursday. Oktoberfest starts on Saturday. We were there once, that was enough for us.

This trip has been some old favorites, some new around Bamberg, and a lot of new places in Oberbayern.

We used to live in Germany. We get back often. Last Nov-Dec we were here for 3 weeks. The weather was crap, but the Christmas markets were wonderful. Now the weather is outstanding, and there are warm weather activities to take part of.

44
I had a bag of Crisp MO that stuck every time. I thought it was me until I got a new bag.

A deep dive on the inter webs will show that many maltsters use a "Blend" and label it MO. This has happened due to warm Summer's giving higher protein MO.

You might try a combo of gelatin and polyclar to clear the beer.

45
Ingredients / Re: Brewtan B
« on: September 11, 2016, 07:31:36 AM »
I'm a believer in trying to reduce O2 contact where feasible and reasonable. But it's kind of ironic that hopfenundmalz is IN Germany and just raved about (among others) a small family brewery with a copper laden system that makes an amazing, award winning Dunkel. Maybe he and the Germans have poor palates.
The two kettles are Stainless, the chains on the stiring arms that drag the bottom are copper, a big one followed by a small one. He mainly makes a Dunkel.

We spent two nights in Petting, and toured Schönram. That is a very highly automated modern system, all SS. There was a water treatment plant, and what I got from the guide (seemed to be a retired Brewer), was that the water was de-aerated. This is a packaging brewery, so they will use de-aerated water for the bottling line, the boiler, and the brewing. The mash came in though the top into the mash tun, a you could see it through a sight glass no idea it they were mixing under N2. They were filling and mixing the mash ton, while a boil was underway - so no decoction. The guide talked a lot about the different temps in the step mash. The pellet hops had been added to what looked like 3 hop backs, but these were plumbed in a loops to the kettle, and it sounded like the wort was recirculated through them in 3 timed additions. They had a big whirlpool and chiller. A flotation tank was noted on the CIP manifold. Fermentation was all open. Lagering tanks had spunding valves.

The Helles, Zwickel, and Pils from Schönram were very clean.

After that we went to Traunstein, hope to tour the Hofbäu Traunstein brewery tomorrow.

I am in Munich Tuesday and Wed. Weihenstephaner was booked 2 months ago - it is just before Oktoberfest. Will see if there have been cancilations. Hope to hit the English tour at Ayinger on Wed.


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