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Messages - hopfenundmalz

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3091
All Grain Brewing / Re: First time doing a true lager
« on: April 17, 2014, 09:11:13 AM »
Pitch a lot of yeast, what Mrmalty or another calculator says. I pitch lower than fermentation temp and let it rise to the 48-50F target and maintain that. When 1-2 Plato above final, I do the D-rest, then if the sample is free of diacetyl, crash it to lagering temperature, -1C.

With big pitches, nutrients in the boil, and plenty of O2 I am crashing at about day 7 or before for a 1.050 + lager.

3092
Ingredients / Re: Kolbach of Weyermann Malts
« on: April 17, 2014, 08:51:34 AM »
Thats funny I started to reply to this post, and it felt like I already had done this before.. so I searched and found this:
https://www.homebrewersassociation.org/forum/index.php?topic=12545.30

and a picture of a Marzen for reference  8)



Ah, that was a good thread.

So, would a Hochkurz step mash potentially ruin head retention? I do a rest in the mid 140s for 20-30 minutes, then step up to the mid to upper 150s for 30-45 minutes, then pull a thin decoction to mash out. Not a protein rest, but Keith mentioned step mashes as well.

The Hochkurz step mash at the bottom on Kai's page below has no Protein rest, and a longer dextrin rest. The long dextrin rest is said to aid mouthfeel and head retention.

Edit - the link.

http://braukaiser.com/wiki/index.php?title=Infusion_Mashing

3093
Homebrew Competitions / Re: NHC
« on: April 17, 2014, 08:40:53 AM »
I judged in Zainesville (which was the largest per the results posted thus far) and I didn't have particularly big flights or feel rushed... I realize some of the other sites may have had a less judges per entry turn out etc... but I only had a flight of 9 in Pilsners and 8 in Belgian Strong Ales.

741...Nice!
average is improving; currently if it holds we'd be at 8079 entries.  That'd be a new record, though well short of 9000.

So..... Were there simply 1000 beers that people registered to enter, and then never sent in??  That is really unfortunate if people were registering beers that took spots that others would have gladly used.  I had a lot of trouble deciding which 4 I would send it..... would have been a lot less trouble if I had 5 or 6 entries.  I am sure there were plenty of others in the same boat.
~1000 beers that were registered and paid for at $15 each.
Well... $14...but still that's $14000...
So long ago I forgot the price.

3094
Homebrew Competitions / Re: NHC
« on: April 17, 2014, 07:36:53 AM »
I judged in Zainesville (which was the largest per the results posted thus far) and I didn't have particularly big flights or feel rushed... I realize some of the other sites may have had a less judges per entry turn out etc... but I only had a flight of 9 in Pilsners and 8 in Belgian Strong Ales.

741...Nice!
average is improving; currently if it holds we'd be at 8079 entries.  That'd be a new record, though well short of 9000.

So..... Were there simply 1000 beers that people registered to enter, and then never sent in??  That is really unfortunate if people were registering beers that took spots that others would have gladly used.  I had a lot of trouble deciding which 4 I would send it..... would have been a lot less trouble if I had 5 or 6 entries.  I am sure there were plenty of others in the same boat.
~1000 beers that were registered and paid for at $15 each.

3095
Hop Growing / Re: Hop Growth question
« on: April 17, 2014, 05:09:41 AM »
As a follow up, I'm reading a brochure that came with the Rhizome. It mentions that "this is when the flower is receptive to pollen and if males are present, wind-borne pollen will fertilize the female flower and result in a seeded female hop cone".

Does this mean you have to have a male plant around in order to get hop cones to grow?

No. You don't want males around. The females will produce cones regardless. But if a male is present, the cones will get pollinated and produce seeds. You don't want seeds. But good question.
Seeds are looked down upon, but I have seen them with frequency in British hops, less often in American hops and once in some Hallertau Mittelfrueh(!).

The growth cycle is rapid in the spring, but not the fall. At the summer solstice the small burrs start to form, then the cones come from those. Where I live the cones are ready to harvest from mid August to mid September depending on the growing year and variety. I harvest of the bine, but commercial growers cut the bines down then for harvest. I cut the bine down in the fall, leaving about 2 feet above the ground.

Edit - if you are in FL you will have a much earlier harvest than I do.

Edit2 - http://freshops.com/hop-growing/hop-gardening

3096
Homebrew Competitions / Re: NHC
« on: April 16, 2014, 08:28:33 PM »
I am a somewhat experienced brewer but a newbie to the board and have question.  I entered 4 beers in the New York region and was under the impression that the top 3 entries in each subcategory would move on (providing the score was over 30).  However, it appears only 3 beers in each of the 28 main categories moved on. For instance, wouldn't there potentially be 9 entries in main category 14-IPA (A, B, C) move on providing there were 3 entries in each of the three categories and all entries all scored above 30?
Top 3 per category. 14 is the category, a,b,c are sub-categories. Only 3 advance for any category.

3097
Events / Re: 2014 World Beer Cup - Missing result?
« on: April 16, 2014, 06:42:38 PM »
The judges discretion. None that are worthy.

If you look at the NHC, there are a few with no Bronze as none were good enough to make the 30 cutoff. Sort of the same deal for bronze, but there is a stated point cutoff.

3098
Homebrew Competitions / Re: NHC
« on: April 16, 2014, 02:35:02 PM »
Woo Hoo! it's official, I got two out of four through to finals. my 16E (1st) entry and my marzen(3rd.. but with a 41.5) are headed to grand rapids without me. Take good care of them Mr. UPS guy.

Great job Jonathan. What did your first place get? Very good score on the Märzen.

Congrats on moving on to the big dance.

surprisingly the first only had a 37.5 so a silver certficate (as they were known last year) but a 1st place out of 48 entries. the marzen was 3rd out of 18.

Sometimes it has to do with the competition on the table. The Amber Lagers probably had some really good brewers.

3099
Homebrew Competitions / Re: NHC
« on: April 16, 2014, 01:54:16 PM »
Woo Hoo! it's official, I got two out of four through to finals. my 16E (1st) entry and my marzen(3rd.. but with a 41.5) are headed to grand rapids without me. Take good care of them Mr. UPS guy.

Great job Jonathan. What did your first place get? Very good score on the Märzen.

Congrats on moving on to the big dance.

3100
The Pub / Re: Spring Brewing Inspiration
« on: April 16, 2014, 05:22:18 AM »
Wow, Tom.  That's gorgeous!  I'm jealous! 
I love it.  I walked around it once about 15 years ago, it's a ~95 mile loop.  I'd really love to do it again.  I have no desire to summit, but I would do the Wonderland Trail every year if I could.

How long does that hike typically take?  My buddies and I take a series of annual Manventures.  This year we're headed to the Wind River range in Wyoming.  The Wonderland Trail sounds promising!
The Wind River range is not well known but it has great scenery. We did a day hike on the west end where the Green river comes out of the lakes that was very scenic.

That was years back. We stayed in the little sleepy town of Pinedale, which had a little brewery.  A shale natural gas boom has turned it into a small city from what I read.

3101
Ingredients / Re: Dry hops Prior to Finished Fermentation
« on: April 15, 2014, 09:04:44 AM »
There are 2 schools of thought.

Matt Brynildson says to add before the end, with one or 2 Plato to go. The yeast will transform some compounds, and you end up with higher levels of linalool and geranoil. So if you want floral notes, this is one way.

Vinnie Cilurzo says to crash and remove the yeast. This will keep the yeast from removing the essential oils that many are after.

So two pros use different techniques to achieve different results. I think one needs to decide what they want in the finished beer.
Exactly, find the proceedures that get you to your goal. If the goal changes, you might want to do it differently.

It's also a good argument for why you shouldn't slavishly do what any particular commercial brewer does.  Try various methods and decide for yourself.

3102
Ingredients / Re: Dry hops Prior to Finished Fermentation
« on: April 15, 2014, 08:35:17 AM »
There are 2 schools of thought.

Matt Brynildson says to add before the end, with one or 2 Plato to go. The yeast will transform some compounds, and you end up with higher levels of linalool and geranoil. So if you want floral notes, this is one way.

Vinnie Cilurzo says to crash and remove the yeast. This will keep the yeast from removing the essential oils that many are after.

So two pros use different techniques to achieve different results. I think one needs to decide what they want in the finished beer.

3103
Going Pro / Re: Woohoo!
« on: April 13, 2014, 03:28:58 PM »
Excellent.

3104
General Homebrew Discussion / Re: Smoke Signal
« on: April 12, 2014, 04:08:59 PM »
Have you gold them that your smoked malts=win?

3105
Going Pro / Re: Biggest barrier?
« on: April 12, 2014, 07:50:20 AM »
For me the biggest barrier, in fact the reason I won't even consider it, is the idea of shoveling 3 hundred pounds of grain out of a mash tun. I may be a Gymrat, but I am an old broken down Gymrat, and I am just plain too old to be taking up that sort of thing.
+1

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