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Messages - hopfenundmalz

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31
Ingredients / Re: What makes a good bittering hop?
« on: October 20, 2017, 11:48:25 AM »
Some have shown the high cohomulone thing to be BS.

Yep.  I'm thinking more and more in that direction.

I have seen several reports that the cohumulone is more soluble, adnmore gets isomorized. The original report that started the whole thing didn’t check IBUs. A couple have claimed if the IBUs are the same, you don’t notice.

One result of a search I did turned up this, which was interesting.
https://www.homebrewhedonist.com/cohumulone-alpha-acid/

32
Ingredients / Re: Help me buy my hops for the year
« on: October 20, 2017, 07:10:49 AM »
How would Chinook taste in a NEIPA?
The ones grown in MI would be fine. They have a citrus/tropical flavor, maybe a little pine.

33
Ingredients / Re: What makes a good bittering hop?
« on: October 19, 2017, 07:16:53 PM »
Too muc( of a low AA hop for bettering gets you tannins and vegetal.

There was a presentation a few years back at the Grand Rapids NHC, where they brewerd a low and high cohumulone beer to the same IBUS. Most could tell a difference.

34
Ingredients / Re: What makes a good bittering hop?
« on: October 19, 2017, 06:23:14 PM »
Some have shown the high cohomulone thing to be BS.

I hadn't heard that.  I suppose it's possible.

But perhaps we've all grown immune to it, too.  Anyone have an IPA lately?  Did your whole mouth go numb from one sip?  Didn't think so.  But it happens with the uninitiated, who probably are able to perceive bitterness a hell of a lot more sensitively than any beer nerds involved with cohumulone taste tests.

My Google fu is weak tonight. There are articles that say the original study did not measure IBUs. It turns out cohumulone is more soluble, so you get more IBUs. Beer s brewed to the same IBU level were indistinguishable hig( to low cohumulone.

35
General Homebrew Discussion / Re: Session Beers: book discussion
« on: October 19, 2017, 06:15:10 PM »
This book is all I had expected and more. It does a great job of identifying the key elements of good session beer. The recipes are great and cover a variety of geographical regions so that you can brew the recipe and find a fresh commercial version in your local market to compare. I highly recommend this book.

Tasty
Well with Tasty’s recommendation, I’m going to get it.

As I am now an old fart, session beers make sense.

36
All Grain Brewing / Re: Briess copper malt
« on: October 19, 2017, 04:14:27 PM »
I would be concerned that the copper malt would oxidize the mash.....(ducking)

Not if you preboil your grain mill and and sprinkle BTB on the rollers   ;D

What is this grain supposed to be? Is it Breiss's version of Red X?

Gives a copper color from what I can tell.

37
Ingredients / Re: What makes a good bittering hop?
« on: October 19, 2017, 04:10:00 PM »
Some have shown the high cohomulone thing to be BS.

38
Beer Recipes / Re: Sierra Nevada Celebration
« on: October 19, 2017, 09:25:39 AM »
It's interesting that they only use pale malt and C-60 in both SNPA and Celebration.

I use C-80 in my Celebration-style IPA (or however you want to classify it), and it's pretty close to the real thing.
They only stock C-60, so it is always on hand, the wrong crystal malt can’t be used. I can’t remember if it is an American or British crystal.

39
Ingredients / Re: Organic Malt source
« on: October 18, 2017, 04:09:41 PM »
Weyermann also has organic malts. Not sure whether they are available where Hershey's is King.

The Weyermann Bio malts don’t meet the organic qualifications in the USA. Believe it or not!

Of course, when judging a mead category at a local competition, a mead with organic fruit was one we judged, and after reading the entry info, the guy across from me asked “what is the difference for organic fruit?”. The lady who was stewarding did not bat an eye and said “2$ a pound”. I say this as an anecdotal story, and am not throwing organic under the bus.

40
All Grain Brewing / Re: How to get pH of modified from Bru'nWater
« on: October 18, 2017, 04:02:39 PM »
Thebrewing water pH does not count for didly.

41
Beer Recipes / Re: Sierra Nevada Celebration
« on: October 18, 2017, 02:02:15 PM »
From memory isn't Celebration a deep red/copper color? I don't see how the color estimate of under 10 SRM from Denny's clone recipe would get to that hue. It seems there has to be some explanation...

What can I say?  I watched it being brewed and saw the ingredients.  I talked to Steve Dresler about the recipe.  The recipe I posted is what they tell me they use.
I think it was on a BN pod cast he rattled off the recipe for a 200 bbl batch.

42
Sean Terril is active on here, maybe he will see this.

I see it! Don't know that I can summarize any better than what's been said though. ;D

I believe that fermentability and attenuation can be strongly influenced by shortening or lengthening the mashing duration.

I've seen that firsthand at a brewery that had an under-sized grain mill. It would take 60-80 minutes to mash in for big beers, and even jumping immediately into vorlauf (i.e. no mash "rest"), there was nothing we could do to drive down attenuation.

They probably were using North American 2-row with high DP, right?

43
Other Fermentables / Re: Cider questions
« on: October 18, 2017, 06:18:50 AM »
Well, a guy I know in MI who does pretty good with cider likes Cote des Blancs and Premier Cuvée.

Ken Schramm had a nice little cyser flight at Schramm’s Mead. It was the same must fermented four ways.

Natural fermentation had the most apple character, was cider like.
71B was the most like mead, the honey came through and a sweet-ish finish.
1056 was the most beer like, dry finish.
WLP-727 Steinberg-Giesenheim was the most wine like, it reminded us of a Rheingau Riesling with that characteristic minerally finish.

44
The only way to know is to do a split batch yourself.
On attenuation and mash temp, I'm listening to an episode of Basic Brewing Radio right now where Sean Terrill (sp?) is on discussing his data on mash temp vs attenuation for three strains (one lager, one Belgian, and the Anchor Liberty strain).  The Belgian (d'Achouffe?) strain behaved as brewing dogma suggests it would, lower attenuation at higher mash temp.  The lager strain didn't have enough data points, but is kind of flat in the middle of mash temp range, and lower attenuation on either extreme end.  The American strain threw dogma out the window and had the same degree of attenuation regardless of mash temp.  I could be slightly misremembering things, but you can find the data on his blog.  So moral is don't assume adjusting mash temperature will change attenuation.  It might not.

On to the other part of your question... I just bottled a split batch 95%MO/5% light crystal (~C40) fermented with S-04 vs 007.  You'd think 007 would finish lower, but they both finished at the same FG.  Tasting the hydrometer samples, I swear that S-04 had more mouth feel than 007.  Could be glycerol.  Could be a small amount of diacetyl adding to the feel.  Could be different sugars left in the beers even though FG is the same.  Who knows?  But there's more to mouthfeel than just unfermented sugars.  In fact, those Brulosophy experiments where they test two mash temperatures and get beers well over 1% abv different, yet are seemingly identical to tasters would support this.

Sorry.  I know you wanted and answer other than "brew a split batch".
Yes, yeasts like 3711 are said to have super high high attenuation, but decent mouthfeel due to glycerol production. Not what he asked per se, but there is that.

Sean Terril is active on here, maybe he will see this.

45
Kegging and Bottling / Re: Carbonation Stone and sanitaion
« on: October 17, 2017, 01:10:21 PM »
A long boil of the stone may help to degunk some of the crap from fermentation.
If it can be removed, dumping boiling water in will be the next best thing.

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