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Messages - hopfenundmalz

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3121
Going Pro / Re: Who the **** would sell me a building?
« on: September 17, 2014, 12:15:51 AM »
It is been a while since I was there, 20 years? I do remember the air being thin.

3122
Going Pro / Re: Who the **** would sell me a building?
« on: September 16, 2014, 07:30:43 PM »
Damn the sky is big down there! Its hard to imagine an area without trees like that around here. They each have their own beauty. Best of luck!
At 10,000+ ft trees have a hard time growing. Note those snow covered mountains to the right of the building.

3123
If you brew bitters according to Graham Wheeler's recipes will American BJCP judges recognize the beer as a bitter or are they expecting caramel malts?

Jamil Z said his scores were better when the beer was old and had more of the oxidized character.

Then you should also look at the winners in category 8 over the years in the NHC. Go through those here-
http://wiki.homebrewersassociation.org/AHA-National-Homebrew-Competition-Winners-Circle

This guy has more than a first full of medals. Hey - no crystal malt!
http://wiki.homebrewersassociation.org/BitofBitter

3124
Some will have a little crystal and brewer's invert sugar, maybe some torrified wheat.

How little?  I tend to use around 5% in my bitters, often along with a small amount of chocolate malt (maybe 2 oz).

From memory, most have 5% or less crystal malt.

3125
I looked that up yesterday and told Mrs. R we are going.

With all your experience, I think you'd get a lot out of it.  They run sessions for commercial brewers, wholesalers and retailers and one for homebrewers.  I went to the commercial session and found it really interesting.  They've asked me to be a speaker at next year's homebrewer session.

Rodney said it was great on the book of face. Will ask him for more details.
Nothing like another excuse to go to the PNW.

3126
Well, what did Graham Wheeler's book say?  Don't keep us in suspense.

If you read his book, you will see that most of the recipes do not contain sizable amounts of crystal malt.  In fact, a large number of the recipes contain no crystal malt.  The darker colors that we associate with British bitter are often the result of the addition of a small amount of black or chocolate malt.

Is it the CAMRA publication for homebrewers or another book?

http://www.amazon.com/Brew-Your-Own-British-Real/dp/1852492589

I was remarking the other day to a friend who travels frequently to Europe - I have never had a fresh example of many of the beers I brew and I wonder how well the recipes I brew stack up to the real thing.  For example I recently brewed a Mild from the Craft beers for the Homebrewer from Cigar City Brewing - it is fantastic, but I wish I had access to a British version to see how well it compares...I don't even have access to the Cigar City version!

Real Ales like Fullers are much better at the source.

S. cerevvisiae has it right, there is not large amounts of crystal in most of the recipes in Wheeler's books or in the Real Ale Almanac by Protz. Many are just Pale Ale malt in the grain bill. Some will have a little crystal and brewer's invert sugar, maybe some torrified wheat.

I have been reducing my pitch rate on the Bitters I brew, as they were too clean of esters. Reducing aeration also helped. One local brewpub that makes some fairly fruity English style beers will double the pitch rate to make a fairly clean American style ale.

Chris White was at the LHBS Big Brew last year. I asked about pitch rates for British style beers and he said the British brewers underpitch and get more esters. The last few Bitters I brewed have had the pitch rate reduced to around a half, next time I will try the 1/3 that S. c. recommends.


3127
Ingredients / Re: Post your water report
« on: September 16, 2014, 05:31:41 AM »
My water report from Virginia Beach, VA.  We get our water from the Moore's Bridges Plant in Norfolk, VA, which in turn, is fed from Lake Gaston.

pH : 7.48
Na: 11.4
Ca: 17
Mg: 5.6
Cl: 16
SO4-S: 35.4
HCO3: 31.6
TA, CaCO3: 26
TH, CaCO3: 66

Pretty nice water. The SO4 might be high for some styles (multiply by 3 so it is 106.2 ppm) but still pretty darned nice.

Because I am new to adjusting my water, why do I multiply SO4 by three?  Is it because it is expressed as a certain value and therefore must be tripled in value to determine the true ppm value?

I am not a chemist, but here goes. Ward labs reports the Sulfur content, that is what the -S represents. The atomic weight of Sulfur is 32. The atomic weight of Oxygen is 16. So SO4 has a molecular weight of 32 + 4*16 = 96, or 3 times that of Sulfur. Probably more to it, but that works for this old engineer.

3128
I just learned an interesting fact at Hop&Brew School...onion/garlic character can often be attributed to harvesting the hops too late.  That could explain why some people see it with summit and some don't.

That's a good thing to know.  It looks like attending the Hop and Brew School may be a good investment.

It's only $150 and it's money well spent.
I looked that up yesterday and told Mrs. R we are going.

3129
Ingredients / Re: Post your water report
« on: September 15, 2014, 05:43:05 PM »
I am on a well system and just this spring I installed an RO system with a 20 gallon tank.  I draw off the RO water and keep it in typical 5 gallon water bottles that I seal up until brew day.  This may have been asked and answered in this thread already, but 19 pages of water reports made me jump in at the end...so the question:

My RO registers about 24-30 TDS on the meter I installed.  Is that low enough to just consider it as being 0 for the water calculators?  Or should I send it in for a test report to get the actual numbers for adjustment?  I use Martin's advanced Brunwater spreadsheet and I am just getting used to doing so (before I was just using bottled water for brewing and adding from the water report from the water delivery company, as necessary).

Any thoughts on TDS in that low range?
The RO I sent to Ward Labs came back at 12 ppm TDS. All of the brewing ions were listed as <1 ppm. Note sure if that answers your question, but that is the datum I have for RO water's TDS.

3130
Ingredients / Re: Post your water report
« on: September 15, 2014, 05:40:50 PM »
My water report from Virginia Beach, VA.  We get our water from the Moore's Bridges Plant in Norfolk, VA, which in turn, is fed from Lake Gaston.

pH : 7.48
Na: 11.4
Ca: 17
Mg: 5.6
Cl: 16
SO4-S: 35.4
HCO3: 31.6
TA, CaCO3: 26
TH, CaCO3: 66

Pretty nice water. The SO4 might be high for some styles (multiply by 3 so it is 106.2 ppm) but still pretty darned nice.

3131
Going Pro / Re: Who the **** would sell me a building?
« on: September 15, 2014, 04:26:35 PM »
Is it the same building you were showing me at NHC?

I think so… This one?



That has a lot of upside potential, as we used to say!

3132
Going Pro / Re: Who the **** would sell me a building?
« on: September 15, 2014, 08:18:53 AM »
I think Keith is talking about seeing pictures while they both were at NHC.

3133
General Homebrew Discussion / Re: My tasting exam
« on: September 14, 2014, 05:30:06 PM »
Sounds like you did well Jim, good luck on the scores.

3134
The Pub / Re: Why craft beer costs so much
« on: September 14, 2014, 05:28:46 PM »
A few pros that I know say that they have more in the bottles, crowns, labels, and cardboard carrier than the standard production beer inside.

3135
I am sorry to disappoint you, but it's a personal preference.  Crystal malt screams "artificially flavored" to my taste buds.  It's the craft beer equivalent of using caramel coloring in American Dark Lager.
What about using it in English Ales? I know it's used in Old Peculier, and I wouldn't be surprised to hear that it's fairly common practice across the pond.
One just needs to read Ron Pattinson's blog. How much the caramel is used today? But it was a standard ingredient in many of the historic reipes.

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