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Messages - hopfenundmalz

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3061
Yeast and Fermentation / Re: when to add sugars in a high gravity brew
« on: December 13, 2014, 06:37:56 AM »
I think it depends. I have done some big beers, but never huge beers. Some in the club have done huge beers with good success, the latest project came out to 20% ABV and used staged feeding of sugars later in fermentation. It turned out surprisingly drinkable.

For Belgian Tripels I have no problems with the sugar going into the boil, but that is a mere 9% ABV.

3062
Beer Recipes / Re: Seeking Old Ale recipes
« on: December 12, 2014, 07:52:23 AM »
Zymurgy had a recipe for Old Peculier a while back.

3063
Ingredients / Re: Vienna in a Kolsch
« on: December 12, 2014, 07:21:39 AM »
I have heard of some using it, but one should keep the % low. Vienna would have about the same Lovibond as Kölsch malt, so it is a substitute. There is a small range of color for Kölsch if you are in Cologne/Köln.
Some Kölsch breweries use a little wheat, keep it to less than 10%.

3064
Beer Recipes / Re: Doppelbock AG feedback requested
« on: December 11, 2014, 09:27:16 AM »
Personally, I don't think 1/4 lb of chocolate is going to add much roastiness (and after several months of conditioning any faint roastiness might drop out completely - it has happened to me in my doppel). Even if you get a faint amount, I definitely get a touch of roast in Celebrator. So it's not unheard of in top commercial examples.

I also don't think 1/4 pound of C-120 would be horribly out of place. But you should be getting plenty of malt sweetness just from the base malt alone, so it's unnecessary.

But the best thing you can do for your doppelbock is to stick to continental base malts. A good German/Belgian/etc. Pils malt is going to taste worlds better than Briess in a style like this which is all about that base (base malt, that is).

Having said all that, if you ferment and condition this well, it should be a great beer. By condition, I mean to lager for 6-10 weeks, then store it warm for 6-12 months to further develop.

That will make a good beer using the C120 and chocolate, but I strive to make the best that I can following what the breweries in Germany would use.

3065
Beer Recipes / Re: Doppelbock AG feedback requested
« on: December 11, 2014, 08:48:59 AM »
I have done a few Doppelbocks, so here is my $0.02.

10# Munich - Use dark Munich, Weyermann is good, but there are darker like Best.
6# Briess Pilsen - A German Pils malt would be a better choice.
0.25# Crystal 120 - Yeah, does not belong, use some Caramunich III
0.25# Chocolate - Does not belong, use dehusked Carafa
0.5oz US Tettn 60min - US Tett is actually Fuggles per DNA testing, use Tettnanger Tettnang
0.5oz Hallertau 60min - Which Hallertau? There are many and they are different. I use Hallertauer Mittelfrueh
0.5oz US Tettn 30min
0.5oz Hallertau 30min
2 x packets dry Mangrove Jack Bohemian Lager

Process is a big thing here. Decoctions are fine, but my last was a step mash and turned out just yummy.
Fermentation is key, lots of lager yeast, nutrients, O2, pitch around 45F or less and ferment at 48-49 to keep fusels low. Lager as close to freezing as you can get.

If you dive into German lagers, this is a great resource. I will link to his Doppelbock while I am at it, as I tasted it at an NHC and it was outstanding. He lists his water also. pH is important, so measure it if you mess with water.
 
http://braukaiser.com/wiki/index.php/Braukaiser.com
http://braukaiser.com/wiki/index.php?title=Imperator




3066
Commercial Beer Reviews / Re: Best of the Northwest 2014
« on: December 11, 2014, 08:02:07 AM »
Nice list. Had some, been to some of the breweries, need to go back and try more.

3067
Homebrew Competitions / Re: Competition Cheating
« on: December 11, 2014, 07:17:38 AM »
Not long ago I judged a California Common that was in an Anchor Steam bottle that tasted remarkably similar to Anchor Steam.  The cap was different but that would easily be changed.  Wasn't sure what to do.  It wasn't a big competition (~80 total beers/meads)  but the prizes were significant ($75).  I gave the brewer the benefit of the doubt and it took first (I did note on the scoresheet that it tasted just like Anchor) .  The same brewer ended up winning/placing in some other categories as well.  Haven't seen his name on any of the other competitions.

I still wonder about if I did the right thing, but it was the best beer.

What would you have done?

Mac
I would rather let a cheater get through than falsely accuse an honest, skilled homebrewer. That would really piss them off and I imagine the bad vibes would spread to their friends too.
 
If you brought it to my attention in my competition, I'd probably make a note and tell you to proceed judging. I don't think that's much evidence of cheating given that cloning commercial examples is fairly common, reusing commercial bottles is very common, and California Common is basically defined as Anchor Steam. The guidelines even say this. So if the goal is 'brew beer that tastes like Anchor Steam' you can't use the fact that it 'tastes like Anchor Steam' as evidence of cheating.
 
The reality is that this sort of cheating would be very difficult to catch and prove. If it were a small club competition and we didn't know the brewer, maybe give them their award and try to reach out. If they're cheating, they'll probably not like the proximity because you'll get to know what kind of beer they really make.
 
I also think entering commercial beers is less likely to be successful than people think. Commercial beer isn't always to style and may be influenced by factors such as supply contracts, process limitations, etc. It also may not be at peak freshness.

You summed it up nicely Jimmy.

3068
Ingredients / Re: Maris Otter Production in the UK
« on: December 10, 2014, 02:25:46 PM »
Second link is neat but the first one is not working for me

It is a .pdf that takes a long while to load, but the link worked for me.

3069
All Grain Brewing / Re: Lacking malt character
« on: December 10, 2014, 12:03:11 PM »
Jut a WAG, but I think it's the yeast.
Yes, my guess to.

Use less O2 before pitching, try to cut the pitch rate down. A local brewpub that uses the WLP-022 Essex Ale strain will make a pretty clean ale by using more O2 and doubling their normal pitch rate.

I have stopped using O2 on British ales and just pump over with the valve open which gives lots of splashing and foam. That helped, the next is to cut the pitch rate.

Procedures for lagers will help make clean ales, too clean for British styles IMO.

3070
Yeast and Fermentation / Re: do you use dry yeast
« on: December 10, 2014, 07:36:23 AM »
Just used BRY-97 to give it a try in a Ballantine IPA clone.

Was your lag time measured in days?

It was days for rehydrated yeast. Since you had stated that fact, it was RDWHAHB.

3071
Yeast and Fermentation / Re: do you use dry yeast
« on: December 10, 2014, 07:13:39 AM »
I also have US-05 on hand.

Just used BRY-97 to give it a try in a Ballantine IPA clone.

3072
Ingredients / Maris Otter Production in the UK
« on: December 10, 2014, 07:02:05 AM »
The Crisp MO discussion got me thinking about Maris Otter and how we as homebrewers focus on it. I have used a bag of Pearl and it was fine. There are other malt varieties grown in England, and I have read before that there is not that much Maris Otter grown, and it is a niche product for UK craft brewers. So the attached link has the varieties grown in the UK in a graph, and Maris Otter is a small but fairly constant sliver of production.

http://www.ukmalt.com/sites/default/files/files/MAGB%20MBUpdate14%20vL.pdf

Here is another link that shows the barley growing regions in the UK, and where the maltsters are.
http://www.ukmalt.com/uk-malting-sites-map


3073
Beer Recipes / Re: Seeking Old Ale recipes
« on: December 09, 2014, 06:56:52 PM »
I've brewed a clone of Third Coast Old Ale.  I think BYO had printed the recipe.  I can dig it out if you like.

When I hit it, it's great.  When I miss, it's still good.

I just want to say that Bells calls it their Barleywine. BJCP has it as an American Barleywine. It is one of my favorites.

3074
Beer Recipes / Re: Devil's Backbone Vienna Lager
« on: December 09, 2014, 06:09:16 PM »
I liked the samples at NHC, it is on my list of lagers to brew this year.

3075
Ingredients / Re: Crisp Maris Otter
« on: December 09, 2014, 05:22:10 PM »
Anyone know a site where I can plug this batch number in to get any available specifics?


Sent from Franx Brew Works using Tapatalk

if the sack says glen eagles, it is indeed floor malted MO. glen eagles is the trade name for floor malted, vs. crsip made in silos.

Crisp owns Gleneagles, it is in Scotland, and does floor maltings. Also pretty dark stuff at 5.2L.
http://www.certifiedfoods.com/glen.htm

Crisp is floor malted or done in Salidin boxes, not silos. BSG says they floor malt the MO. It might come down to which plant. 4.2L
http://www.certifiedfoods.com/maris.htm

www.crispmalt.co has plenty of pictures of floor maltings. One might have to contact them to find out for sure.

interesting. this is what ive understood- perhaps its not accurate vs what you describe:

Crisp's Gleneagle® Maris Otter Malt is an heirloom varietal that is World renowned for its deep, rich flavor.  It is considered Heirloom because it is an old variety with a very low yield of 1.5-2 tons per acre.  Modern varietals now produce up to 4 tons per acre.  Why do farmers grow Maris Otter when new high-yield, disease resistant varietals are available? Because Craft Brewers around the World are willing to pay a premium for the complex, authentic pub flavor that Maris Otter provides.

Please note this is the distinguished Glen Eagles version of Crips Maris Otter. Crips produces two types of the Maris Otter malt. A regular version malted in modern silos and this exclusive Glen Eagles version of their Maris Otter that is floor malted by hand in the traditional way. This malt is obviously great for all English style Ales but is perfectly suited for any beer where you want a rich, bready malt flavor.

edit: i believe that the branding may be the point of confusion. from what i understand, when labeled Crisp or Crisp Finest, its not the floor malter variety and is lower lovi. when Labeled Crisp GlenEagles, its the floor malted version and indeed is 5+ lovi.
All Gleneagles is floor malted, some Crisp is floor malted as they still have a floor maltings. What we get is not so clear. The Finest is not floor malted, but I don't remember a sack saying that.

Maybe Mallett's book will say something about the floor malted producers.

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