Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - hopfenundmalz

Pages: 1 ... 202 203 [204] 205 206 ... 541
3046
Yeast and Fermentation / Re: Yeast starter time question
« on: October 13, 2014, 01:57:29 PM »
Some small places I know will repitch until they see a need for a new order from the yeast supplier. This is done mainly by taste.

One speaker at the NHC said they go 5 repitches before reordering.

Some big breweries have yeast propagators, so they can grow up large pitches in house from their yeast bank. These breweries have labs with trained personnel to take care of the yeast.

A few of the Alan Pugsley-built breweries have repitched the same Ringwood culture since they opened.  I am fairly certain that Shipyard and Magic Hat are members of this group.   One of the beauties of Ringwood is that it is true top-cropper.   All of the Pugsley-built breweries top crop from open fermentation vessels.  Top cropping is the only way to go if one wants to repitch a culture indefinitely (Harveys also top crops).

Arcadia is supposed to be one as well.

Yes Arcadia uses Ringwood. One of the Brewers said it was a "Fussy b****" in that it would require more attention some times, ie rousing.

Grizzly Peak in Ann Arbor had a Pugsley system and would struggle with Diacetyl. They changed to Essex and the beers are much improved. They open ferment and top crop. The problem is they don't have the tank time for a long D rest, they were doing close to 1600 barrels on a 7 barrel system. WLP -022 produces clean beer for them.

3047
Yeast and Fermentation / Re: Yeast starter time question
« on: October 13, 2014, 11:08:00 AM »
Some small places I know will repitch until they see a need for a new order from the yeast supplier. This is done mainly by taste.

One speaker at the NHC said they go 5 repitches before reordering.

Some big breweries have yeast propagators, so they can grow up large pitches in house from their yeast bank. These breweries have labs with trained personnel to take care of the yeast.

3048
The Pub / Re: Subliminal advertising
« on: October 12, 2014, 06:03:30 PM »
It reminds me of the shots from American Beauty with the roses. Green hops instead.

3049
Other Fermentables / Re: Cider Making 2014
« on: October 12, 2014, 08:44:59 AM »
Will look for the pictures.

What apple varieties do you have to press?

3050
Yeast and Fermentation / Re: Yeast starter time question
« on: October 12, 2014, 07:42:43 AM »
I wonder about the 1.040 starter gravity one reads often. Several people that are very knowledgable about yeast have said something in the 1.028 to 1.032 range is very good for growing cells.

3051
Yeast and Fermentation / Re: Yeast starter time question
« on: October 11, 2014, 12:46:41 PM »
What is your recommended starter gravity? ~1.032?

3052
All Grain Brewing / Re: What to brew with this grain mixture?
« on: October 11, 2014, 10:40:46 AM »
I'd add some Roast Barley and brew a big Porter.
I was thinking Baltic Porter.

3053
Equipment and Software / Re: Safety of Kettles/Cookware
« on: October 11, 2014, 08:26:35 AM »
You could e-mail All Clad and see what they say. They might send you a lab report of the materials.

The LHBS had a material report run at a local lab, it came back fine for all of the elements the stainless was to have per specification, negative on things like lead.

I would be cautious of off brands.

3054
General Homebrew Discussion / Re: AHA Financials
« on: October 10, 2014, 02:39:24 PM »
Yeah, whenever we do our history retrospective and our future planning I always make sure to point out that the AHA wasn't always beloved and did a lot of things that pissed people off.

True. The AHA is much more member driven these days. That is why the Governing Committee elections are important.

3055
General Homebrew Discussion / Re: AHA Financials
« on: October 10, 2014, 12:37:35 PM »
Wow... I had no idea things go so contentious in the 90s.

http://hbd.org/hbd/archive/2753.html#2753-15

That was a blast from the past.

3056
Ingredients / Re: Does Briess mix crystal malts?
« on: October 10, 2014, 09:32:32 AM »
Drum roadsters are said to give more uniform product than using a kiln.

3057
All Grain Brewing / Re: Alternative to lactic acid
« on: October 09, 2014, 08:15:16 PM »
Jeff, Thanks for the link!

Hmm, Oarsman, that is a sad version of a Berliner Weisse. It is still pleasant, just not nearly tart enough.
It is more "like a Berliner" than it "is a Berliner". Some time Mrs. R finds it pleasant and likes the 4% ABV in the world of >7% beers that is parts of MI!

3058
That is true for crystal malts, where the conversion is done in the grains by soaking in water, taking to scarification temp, then kilned/roasted and allowed to crystalize. Roasted malts are not soaked and held at Sach temps, and are roasted at much higher temps. Making black patent requires skill, as it is dumped from the roaster just before it catches fire, according to an NHC talk.

The black malts are pretty much unfermentable.

Edit - I do hope that there is a good discussion of what the Dark Roasted malts bring to the party in the new Malt book coming out.

3059
I've been reading through A LOT of posts/information on cold steeping dark grains...
Sure, we all know that cold steeping helps you avoid the harsh flavors & mouth-feels contributed by our dark grains...
But, one piece of information seems to be missing from every document that I've found.
The missing information that I've been in search of is:
How many gravity points can be achieved, with cold steeping?

I see people throwing out statements like "Use twice the amount of dark grains" or "You'll get roughly 2/3 the amount that you would, based on 50% extract efficiency"...
...Wait...What???

Has anyone actually done in-depth assessment of what a pound of Grain-X in a half gallon of water would yield, after cold steeping?

Just curious.
Thanks, for reading my question.
I look forward to reading your thoughts & answers.

One can always take a measurement using a handy hydrometer. I might do that someday.

3060
I don't generally worry about the gravity points from dark grains. the percentage of the grist is usually small and roasted grain doesn't have much starch to convert in the first place.


+1 - The insides are fairly destroyed in the roasting. Extract would be near 0% as there are not enzymes to convert what starches are there.
The starches have been carbonized, so adding to the mash with enzymes does not get you much.

Pages: 1 ... 202 203 [204] 205 206 ... 541