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Messages - hopfenundmalz

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Equipment and Software / Re: Torque
« on: June 06, 2013, 06:46:50 PM »
For motors you need to know the operating speed and the power. 200W is just over 1/4 HP, for example. A 1/2 HP corded drill will turn my mill, but sometimes has to be given a lot on the trigger to start milling, so starting torque/current is a consideration. Another consideration is the duty cycle the motor is designed for. You might burn out the coffee grinder motor working up a large batch of grain, while a 1/2 horse drill motor will keep going.

Search the nets and see what has been used.

All Grain Brewing / Re: Mash temp calculation
« on: June 06, 2013, 01:11:49 PM »
Certain malts are made for certain mash time temp schedules. Learn what works best for your base malt.

Beer Recipes / Re: Session IpA recipe critque
« on: June 06, 2013, 10:35:37 AM »
I have had Greene King IPA, which is a session beer without the bittering or aroma hops.  8)

Beer Recipes / Re: German Pils - hop and malt questions
« on: June 06, 2013, 10:33:21 AM »
Nothing wrong with 100% pils. Some say to use a couple of maltsters to get some complexity.

Interesting... I had never thought of that before. Perhaps I blend Best Malz and Weyermann? <drool>
That would be one way.
I need to get a bag of Durst Pils and blend with the Weyermann I have on hand.

Beer Recipes / Re: Session IpA recipe critque
« on: June 06, 2013, 09:56:40 AM »
Carapils does not add much besides body to a beer.

They do say 5% maximum so I would use less, and add flaked barley to regain body.

Yeast and Fermentation / Re: First Stir Plate Starter
« on: June 06, 2013, 05:18:27 AM »
The Hanna stir plate I had burned out doing 2 liter starters, it was rated for 1 liter. It was the small one, there is now a bigger one available.

My stir starter handles a 5 liter starter.

It helps to have the beer and bottles very cold to minimize foaming.

General Homebrew Discussion / Re: Who's going to NHC?
« on: June 04, 2013, 07:21:55 AM »
I will have this new T-shirt on for one of the days. Quick picture, not the best. I like the logo.

The Pub / Re: Well, most brewery owners are cool...
« on: June 04, 2013, 05:47:28 AM »

The best thing to come of it all is that the Celis brand is going back to Austin and hopefully will be a good wit again.

Really?! I knew it was still contract brewed on occasion but to see celis in this neck of the woods again would be a real pleasure.
Christine Celis has the rights to the name. I have read that she may have it brewed in an existing facility, as she just got the name, not the old Celis equipment. Anyone know more?

General Homebrew Discussion / Re: Lagering Time
« on: June 03, 2013, 07:33:48 PM »
Yeah I think that's nuts. My personal preference is 2-3 days/°P, but I have no problem with going faster than that when I have to, especially for average gravity and below.

It's not empirical evidence or anything, but my Maibock scored a 41 in the first round of NHC and it was 11 weeks old at that point. Assuming it was stored cold the whole time, that's 3.3 days/°P of lagering.
I would agree with you.
Once you are done fermenting (and you ferment properly) you can lager just couple of days (this would also apply for ales).

Let's remember that Germans are lagering and carbonating at the same time (can not force carbonate).
This means that fermantation is still going on.
This is why it takes them longer time to lager.
The German brewers can force carbonate if the CO2 has been recovered from fermentation. Then it is considered a natural ingredient from the brewing process, and can be used. Industrial derived CO2 is verboten. This would mean that the small breweries would not do it due to cost.

General Homebrew Discussion / Re: Who's going to NHC?
« on: June 03, 2013, 05:41:19 PM »
1st NHC for me. Taking my brother-in-law. Looking forward to meeting everyone and listening to the talks.
i think you will enjoy it as a preparation for Grand Rapids 2014.

Beer Recipes / Re: German Pils - hop and malt questions
« on: June 03, 2013, 04:34:07 PM »

Jever, Germany water profile:

Ca: 60   
Mg: 5   
Na: 15   
SO4: 75   
Cl: 30   
HCO3: 105

The alkalinity would have to be neutralized for use in a G Pils, but the sodium, chloride, and sulfate levels give you an idea of an appropriate balance and intensity for those ions.
Great information, Martin. We used to drink Jever when we lived in Wiesbaden Germany, and it always had a dry finish with some mineral bite at the end. That was in '98-99, and the last time back in Germany 2012, Jever had lost a bunch of that. IBUs are in the 35 range now from what I have read. Makes me sad.

General Homebrew Discussion / Re: Competition routine question
« on: June 03, 2013, 11:51:10 AM »
Jim -

You might check to see about a homebrew club in your area. Our club holds several different sorts of local competitions, from the Club-Only Comps (sadly now defunct) to our own local "Master Brewer" comps. We have a ton of qualified judges who attend our monthly meetings and are always willing to give less formal one-on-one advise about our current brews. I don't compete, but I've gotten all sorts of hugely valuable feedback from our judges and other non-rated brewing members. Plus, you get to sample great beers...

Several club members are go to guys for feedback. That was a valuable asset when need feedback.

General Homebrew Discussion / Re: Who's going to NHC?
« on: June 03, 2013, 11:00:20 AM »
Crispy has the good advice - stay hydrated. Drink water often. There are usually the big coolers of water around, so use them. The B vitamins in a drink like Propel before bed gets you more water and the vitamins and minerals to help your body recover before you get up and do it all over the next day. One must be aware that it will not fix a day and night of stupidity!

Take time to eat right, don't get so caught up that you forget to have a good meal.

Pace your self. It can be a long conference, so be there at the finish.

Beer Recipes / Re: German Pils - hop and malt questions
« on: June 03, 2013, 10:50:23 AM »
Nothing wrong with 100% pils. Some say to use a couple of maltsters to get some complexity.

35 to 38 IBU is good. If you want crisp and dry, use the water for pils on, Ca=59 , SO4=89 , Cl=63 from memory, so check it, and no alkalinity so I build from RO.

I do like to use late hoping for my Pilsners. A fair amount at 30, 15, 10. Tettnanger is very  good in these, and so is Saaz.

If you want clean 940 is the way to go.

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