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Messages - hopfenundmalz

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3121
Ingredients / Re: Molasses in a stout
« on: August 30, 2011, 06:59:26 PM »
This was more of a Brown Ale, but not quite.  I liked it at the NHC in Denver when Tony Simmons talked about it.  Posting so you can see a successful recipe using molassas.  Less than I recalled.

http://wiki.americanhomebrewers.org/PoorRichardsAleAllGrainRecipe

Download the presentation here. 

http://www.ahaconference.org/conference-information/presentations/2007-presentations/

3122
Ingredients / Re: Water salts
« on: August 30, 2011, 06:50:23 PM »
You should be able to find 3 lbs of food grade epsom salts at the local grocery or wally world, for around 5 bucks.

MgCL2 might be good for a beer like a Bo-Pils, where you don't want SO4, but want some Mg for the yeast.  I have read recently in a couple of places the the mash will provide enouigh Mg.  For the Bo-Pils I might keep it simple and not mess with adding Mg.

3123
Ingredients / Re: Should I wash my hops?
« on: August 30, 2011, 03:02:07 PM »
Just throw them in.

3124
Commercial Beer Reviews / Re: Lucky Bucket Lager
« on: August 30, 2011, 03:00:21 PM »
Ahh, great to know that two people have actually sampled bile and crap and now I can always rely on them to be my taste testers. You guys are AWESOME!  ;D

You didn't go to Larry Bell's talk in 2003, Chicago NHC?

One beer had celery seeds for bittering.
One was bittered with goat bile.
The last was the Rocky Mountain Oyster Stout!

3125
Zymurgy / Re: Noble Pils Recipe (Mash for 15 minutes?)
« on: August 30, 2011, 02:48:19 PM »
It also takes considerable time to mash in, and the pros often are mixing the grist and water as they go in, so conversion will be taking place on a portion as the mash in progresses.

3126
Commercial Beer Reviews / Re: Timothy Taylor Landlord Best Bitter
« on: August 30, 2011, 02:44:52 PM »
The picture above was at the Royal Oak in Brighton.  Newly refurbished pub.  Good place.

This one is in the Doric Arch near Euston station.  A Fullerrs pub with guest taps.


3127
Yeast and Fermentation / Re: First Lager - Temp Advice
« on: August 30, 2011, 01:55:11 PM »
I chill 4 to 6F below the fermentation temp.  Pitch the large amount of yeast recommended by mrmalty and do the O2 thing .  Let it rise to the fermentation temp, usualy 48 or 50F depending on the yeast.  Check the gravity at 4 to 5 days in, ramp up for the D-rest if required (that increased activity also drives off the H2S).   Slowly start to bring the temp. back down when at the target FG.  This takes less than 7 days, unless I have a higher gravity lager.   

Once I get it down to lagering temps, usualy 35F or a little less, it is allowed to lager for a week for every 2 degress plato. 

   

3128
Commercial Beer Reviews / Re: Timothy Taylor Landlord Best Bitter
« on: August 30, 2011, 08:45:11 AM »
Thanks, that was what I was trying to do, but did not realize what the problem was.

Edit - You learn something every day!

3129
Commercial Beer Reviews / Re: Timothy Taylor Landlord Best Bitter
« on: August 30, 2011, 06:31:19 AM »
Was not in note taking mode.  I have made some TTL knockoffs from internet recipes and what I have read.

From memory.  It was darker than I had imagined, probably from a little more crystal malt.  More SO4 in the nose - "Burton Snatch" as Jeff Renner terms it.

Hop aroma was there, but medium low level.  Hop bitterness was higher than my knockoffs.  Might be from the SO4, or I might need to kick up the bitterness a notch.

Will see if my picture skills are working. _ No

3130
Ingredients / Re: Water salts
« on: August 29, 2011, 04:56:46 PM »
Are you dead set on using Magnesium Chloride?  Why not just use Epsom Salt (Magnesium Sulfate)?  It's readily available.  If you are concerned about Chloride levels, just use Calcium Chloride along with it.

For a Bo-Pils one could get some Mg for yeast health and not up the SO4 levels. 

3131
Beer Travel / Re: Munich for Oktoberfest 2011
« on: August 29, 2011, 04:06:48 PM »
Andechs Doppelbock Dunkel comes to mind.

3132
Yeast and Fermentation / Re: Pseudo schwarzbier, 1007 or 2565?
« on: August 29, 2011, 12:33:27 PM »
1007 is very clean for an ale yeast, so that would be my choice.  Koelsch can be fruity, but I have never used 2565 and can't say if it is a fruity ester yeast.

3133
Ingredients / Re: hops direct stock
« on: August 29, 2011, 12:30:46 PM »
I think I got my EKG from them just before Christmas.  The German and Czech came in after the New Year, as Paul says.

They responded to my e-mail as to when the EKG were coming in.  If that helps you plan, e-mail them after Thanksgiving.  Right now they might be a little busy with the harvest.

3134
Ingredients / Re: Water salts
« on: August 29, 2011, 10:33:06 AM »
Google nigari.

Good info -thanks.

3135
Equipment and Software / Re: Refill Oxygen tank.
« on: August 29, 2011, 08:53:11 AM »
You run it fast for several minutes.  Works fine for ales under 1.060.  For lagers or big beers, one should be aware that the yeast will benefit from more O2 in the beer, so an O2 tank is recommended.  Not saying you can't make beer without O2 in those cases, just what is best practice.

FTR, I've had great fermentations in both lagers and big beers using the Mixstir for aeration. 

The last sentence was for you Denny.   ;)


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