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Messages - hopfenundmalz

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3046
All Grain Brewing / Re: Decoction yields greater?
« on: December 18, 2013, 07:46:56 AM »
Always assumed the increase was for 2 reasons:

1. You usually use a higher water/grist ratio
2. You increase mixing during the mash

I also assumed I was seeing the increase because I had poor efficiency in the first place (~63%). Potentially a  system with a higher average efficiency wouldn't see a difference...
The boiling bursts small hard starch granules and makes that available to the enzymes, so higher conversion efficiency. Kai has information on his page, and a microscope picture of a granule.

3047
Other Fermentables / Re: Calling Cider Apple Experts/Growers
« on: December 18, 2013, 07:40:59 AM »
Wow guys. I'm so glad I asked here!  ;D

Dave, that is exactly the kind of advice I am looking for. I am looking for our extension here in KC to see if I can match up the local pests/disease resistance/blooming times/kind of apples/heartiness I want so I can maximize my chance of success. I love to learn new things too, and it manifests itself in the 500 projects I have going on.  ::)

I've also just bought the book Cider: Making, Using & Enjoying Sweet & Hard Cider by Annie Proulx as it has some information in there about home orchards. A club member and good friend (who is quite good at cider making) has been pointing me in the right direction as well, so hopefully we can actually make this happen!

And Jeff, I'll be at NHC this year. I'll be sure to be at that seminar!

If you are going to do apples are you going to become a beekeeper as well?  Home grown honey sure would be nice;)

Quit enabling me!  ;D
It is going to be a poster board talk, with samples. You will have to look for it. The club got 5 gallons of each blend, which is not enough for the size of the seminars these days.

That book is by the same Annie Proulx that wrote "The Shipping News" and "Brokeback Mountain".  Her books of Wyoming stories are good reads, but none of the stories have happy endings.

3048
Other Fermentables / Re: Calling Cider Apple Experts/Growers
« on: December 17, 2013, 08:49:27 PM »
Dave gave some very good advice. The local ochard has many of those for hard cider blends.

A good sweet one is Baldwin. A bitter one is Ellis bitter. Winesap is another that gets mentioned for cider.

You might check out U MN as they are doing a lot too.

Coming to NHC? The club has put in a posterboard talk, and will have 8 ciders, different blends, same yeast and processing.

3049
Ingredients / Re: Water Profile for Helles
« on: December 17, 2013, 09:25:03 AM »
I have done a Bo-Pils with 35 ppm Ca, and it seemed to work fine at that level.

Gordon Strong recently posted in his Ask the Experts thread that he uses RO water and adjusts with phosphoric acid to get the mash pH right. Then he add flavor ions to the kettle.

I have not used Kai's Helles profile, but the one for Pilsner has been really good for German Pilsners and CAPs. The only way to know if you like the beer with that profile is to brew it.

3050
All Grain Brewing / Re: All grain brewing - pump or no pump?
« on: December 16, 2013, 04:39:37 PM »
Chilling today, I got a Doppelbock down to 48F using tap water. It has been cold here.

50' immersion chiller, pump, and Jamil return whirlpool.

3051
All Grain Brewing / Re: Decoction yields greater?
« on: December 16, 2013, 04:37:24 PM »
I usually see a 2 to 4 gravity point bump.

3052
Ingredients / Re: Avangard Pilsner Malt
« on: December 16, 2013, 07:55:33 AM »
We all know Weyermann. A German friend called them "small", and that they did a good job developing their export business. They have the one facility in Bamberg. Durst malting has 3 facilities. Looks like Avangard has 4. Don't know about the size or production of the others.

3053
Homebrew Competitions / Re: NHC
« on: December 15, 2013, 11:35:03 AM »
I guess I would use the word repeat. To me defend implies you are no longer a Ninkasi winner if you don't successfully defend. Its all good, never mind. Not important

There was an NHC before there was a Ninkasi award. The big award then was Homebrewer of the year. That only takes on entry!

3054
Homebrew Competitions / Re: NHC
« on: December 15, 2013, 10:24:48 AM »
Jim, past Ninkasi winners have defended. Curt Hausam won in 2002-3. Gordon Stong won 2008-9-10.
Jamil Zainascheff and Joe Formanek have 2 wins each, but not back to back.

I talked to Joe for a while last NHC, and we both agree it if harder to medal each year. So much good information and ingredients now, some are making award winning beer in short order.

3055
Yeast and Fermentation / Re: Quick turnaround on a beer for repitch
« on: December 15, 2013, 07:39:33 AM »
That strain will work fine down into the 50s, so I am not surprised it went fast at 64F.

3056
State regulations for the wort being dumped.

Bells does a hombrew expo each year, which has local and national suppliers at booths (stirstarter and Blichmann for examples). They also do a homebrew competition. You get wort, hop it, ferment it, and enter bottles in their homebrew competition.
First prize includes brewing the recipe on the pilot system downtown at the Cafe.
http://bellsbeer.com/homebrewing/




I wish a brewery down here would do something like that.  I'd really enjoy that. A brewery as great as Bell's doing it makes it that much better !
Larry Bell remembers his roots.  He started homebrewing, had a homebrewshop before the brewery, and still sells homebrew supplies at the General Store.

3057
Ingredients / Re: Gotta Vent about CaraPils
« on: December 15, 2013, 07:30:37 AM »
I find that Carapils works well to increase body, without adding the residual sweetness you get from higher crystal/cara malts. I have found that mash temps don't really have as much effect on body as the grain bill.

I agree with your first sentence, but to the second I would counter that you just aren't mashing high enough. I haven't seen any appreciable difference in body even mashing as high as 156. It's not until I hit the 158-162 F range where I've seen an increase in body. I think that most of the malt we're using nowadays are so loaded with enzymes that even in the mid 150's they've done their job before the majority of them have denatured.

I mash barleywines at 148, session beers and anything seeing some Brett at 162, and everything else at 153. But I do think you have the right idea for the proper use of CaraPils.

Beta is active up to the 158F temp, where it rapidly denatures. Alpha denatures rapidly at 176F.

3058
State regulations for the wort being dumped???

Bells does a hombrew expo each year, which has local and national suppliers at booths (stirstarter and Blichmann for examples). They also do a homebrew competition. You get wort, hop it, ferment it, and enter bottles in their homebrew competition.
First prize includes brewing the recipe on the pilot system downtown at the Cafe.
http://bellsbeer.com/homebrewing/



3059
Ingredients / Re: Gotta Vent about CaraPils
« on: December 13, 2013, 10:17:36 AM »
The Pilsners I brew have great head retention. 100% Pils malt.

Except for the CAP, 6 row and corn, that has great head retention too.

3060
All Grain Brewing / Re: All grain brewing - pump or no pump?
« on: December 13, 2013, 04:16:45 AM »
With a single tier system, pumps are needed to save my old back.

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