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Messages - hopfenundmalz

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3106
Beer Recipes / Re: IPA Water profile
« on: November 10, 2014, 03:22:52 PM »
I prefer more sulfate in mine. 250-350 ppm

Yea, increasing the Sulfate a bit was my one thought. My only fear is that it would leave it tasting too dry.

I'm going for a juicy, low IBU, heavy aroma type pale ale similar to a HopHands where the oats result in a solid body.


So it's not an IPA like the title says?

Well it's a spinoff I suppose: Heavy on the late hops like an IPA (1.2lbs/BBL), dry-hopped like a Double IPA (~2lbs/bbl) but with body (from 15% oats in the grist) and relatively low IBUS's for the amount of aroma hops/OG (30 ibu's for a 1.050 OG). I suppose it fits the most as an APA style wise but the heavy late/dry hops make it drink more like a session IPA, just juicier.

How big is the batch? You could split the wort and add more gypsum to one fermenter. Heck, you can even add some to a glass and see what it does.

Edit - it is problematic to take the gypsum out!

3107
The Pub / Re: What to read
« on: November 10, 2014, 03:20:50 PM »
I always say give Jim Harrison a try. His latest was a collection of the Novellas that have his lovable screw up Brown Dog (or BD) as the main character.

3108
All Things Food / Re: Pretzels
« on: November 10, 2014, 03:15:44 PM »
The reason for lye or baking soda is to raise the pH so that you get more of the Maillard reaction to form the tasty brown skin on the pretzel.

Someday I will make some using this recipe.
http://aabg.org/2010/03/22/jeff-renners-pretzel-recipe/

man looks good!
Jeff's story on that recipe was that he got it from an old German guy who sold Pretzels outside of UM stadium before games years back.

3109
General Homebrew Discussion / Re: Judging the NHC
« on: November 10, 2014, 08:32:20 AM »
Yes it is.

3110
All Things Food / Re: Pretzels
« on: November 09, 2014, 07:52:20 PM »
The reason for lye or baking soda is to raise the pH so that you get more of the Maillard reaction to form the tasty brown skin on the pretzel.

Someday I will make some using this recipe.
http://aabg.org/2010/03/22/jeff-renners-pretzel-recipe/

3111
Equipment and Software / Re: Weldless valve for kettle
« on: November 08, 2014, 01:43:01 PM »
I have 2 weldless kettles. No problems.

3112
General Homebrew Discussion / Re: BJCP Tasting Exam
« on: November 08, 2014, 07:24:34 AM »
Good luck today. It was a little too far for me!

3113
General Homebrew Discussion / Re: Judging the NHC
« on: November 08, 2014, 06:21:20 AM »
Hey, someone else on the forum is on the main AHA page, and is in the link if you scroll down. One of our members from the KC area.

3114
General Homebrew Discussion / Re: Judging the NHC
« on: November 08, 2014, 06:17:56 AM »

Someone in the club pointed this out to me. Must be looking for clarity. Don't remember the picture being taken, but do remember the people on my left. Even remember having the green AHA shirt on that day.

http://www.homebrewersassociation.org/how-to-brew/5-common-homebrew-flavors-fix-pt-ii/

Dang my hair is white.

How long ago?


Sent from my iPad using Tapatalk

That was at the NHC in Grand Rapids last June. If the question was about the hair, it went white a long time ago.

3115
General Homebrew Discussion / Judging the NHC
« on: November 07, 2014, 09:50:15 PM »
Someone in the club pointed this out to me. Must be looking for clarity. Don't remember the picture being taken, but do remember the people on my left. Even remember having the green AHA shirt on that day.

http://www.homebrewersassociation.org/how-to-brew/5-common-homebrew-flavors-fix-pt-ii/

Dang my hair is white.


3116
Commercial Beer Reviews / Re: Chico or Mills River?
« on: November 07, 2014, 05:59:59 PM »
They did extensive flavor matching of Pale Ale when they started up Mills River. Brew, ferment, mature, package, and send back to Chico overnight for a side by side.

I think the equipment and process would be so similar that you can rule that out. Same for water, they know how to treat water.

One thing that they have said is that Celebration has the same recipe, but the hops differ from year to year.

3117
Beer Recipes / Re: IBU Calculations
« on: November 07, 2014, 05:55:16 PM »
"Anyone know of a good source for the Tinseth formulas?  Thanks,"

Yes I do. Your welcome Dave.

http://realbeer.com/hops/FAQ.html#units

3118
Ingredients / Re: Second Use for Dry Hops
« on: November 07, 2014, 10:05:56 AM »
This was done by some during the hop shortage in 2008. I know a guy who did it and it worked for him, using whole cone hops.

There is a TTB regulation that hops have to be used in beer. 7.5 pounds per 100 barrels. Malternatives that are to have little to no hop flavor and aroma can be brewed using previously used hops.

Look under Malt Beverages for the reference.
http://www.ttb.gov/public_info/comp941.htm

3119
Zymurgy / Re: Current Issue: Ice Cider
« on: November 06, 2014, 09:44:00 PM »
Some others have made iced cider, and I like it! Concentrates the flavor like an eiswein or eisbock.

3120
Yeast and Fermentation / Re: diacetyl in a lite american lager
« on: November 06, 2014, 09:41:50 PM »
I have almost no sensitivity to diacetyl but I am crazy sensitive to clove and similar spiciness.  I have 20 gallons of German lager made for a Christmas party that I will do a D rest on this weekend just for safety sake, but I won't be able to tell if it gets rid of it or just reduces it.  I was at a club meeting at a regional brewpub and an accomplished judge told me to try a beer to be able to taste what diacetyl is and I told him that I perceived a little slickness on the tongue, but no discernible taste issue.  He said I have much to learn, so I am signed up for his BJCP tasting class this winter.  Call me palate deprived, but willing to learn.

A high % of the population is blind to diacetyl. That is due to genetics and you can't learn to taste diaceyl if you can't, it is like being color blind to some colors. My sensitivity is medium high to high. I have to use the slickness test for levels sensitive people call out Diacetyl! Sam Smiths beers, I get it. Ringwood breweries, I usually get it.



I heard of a few guys that either get it on the end of their nose, or as slickness or as a soapiness.  Hopefully I will fall in there somewhere as I had a lager recently that a couple guys said was not great and as it was a step up lager, to just get enough yeast to do a full batch to pitch into, I wasn't too worried, but I suspected diacetyl issues.  Nobody could give me a good descriptor for the flaw, so I don't know what the issue was for sure,but I suspect diacetyl. I tried my best to tell what they tasted, but at this point I guess I must admit my blind spot...

I should I say the % is around 20. I judge fairly often with a National Lever that is blind to diacetyl. We make a great pair! Another National Level judge is hyper sensitive to diacetyl, but readily admits he is blind to DMS.

We all have our palates and have to live/adapt to them.

Good luck on the BJCP tasting class.


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