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Messages - hopfenundmalz

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Jeff I think it would be either Czech Pale Lager or Czech Premium Pale Lager

Yeah it is the Premium Czech Lager, I was looking for Pilsner Urquell as the top example, see it was farther down. I didn't recognize most examples first time through - and hey - I have been to the Czeck Republic and had a few beers there. Even missed Budvar on the list.

Mike, where did the Czech Pils category go?

Sorry, I am not on the BJCP Forum, so I can't post there.

There is some reading and study in my future.

Zymurgy / Re: Project Dank Recipe
« on: July 03, 2014, 01:14:43 PM »
Both Gordon Strong and Charley Bamforth have stated in there literature that long whirpooling and extended time before chilling can create DMS. 

That was the conventional wisdom I mentioned when I started hopstanding. It's either a theoretical 'fact' like HSA or else the DMS does form but below perceptible levels, because I (and several others here) have done a lot of whirlpool hopping/hop standing over the last couple years and found no DMS in my final beers. I don't like DMS (and by extension, Rolling Rock) so if this were happening in reality I'd have stopped hopping this way.
This is also my experience and viewpoint on whirlpool/stands.

I don't think they use 5.2 in Munich.

Martin Brungard had a very good article on the profile you should target in a recent Zymurgy.

Going Pro / Re: Brewery Video
« on: July 03, 2014, 06:07:52 AM »
That video puts Station 26 on my go to list the next time we are in Denver. I liked what was done with the old fire station with communal seating and appealing decor.

The Craftwerk logo on the one piece of equipment made me grin. That company is in SE MI, only a couple years old, and I see their products popping up a lot.

Look up the time temp profile to sterilize the bottles. Put foil over the opening, something like 375F for an hour and they are sterile. Leave the foil on , cool slowly so that the glass does not become brittle.

Or just pitch them and get new ones.

Beer Recipes / Re: 6 row in a CAP (or PPL, whatever)
« on: July 02, 2014, 04:10:53 PM »
If you are brewing for your self, no problem. It may not do well in competition without cluster, but then again ther are cluster haters, so it could do well. JZ didn't USD cluster in his recipe in BCS, consult that. Not near my copy for a while.

Beer Recipes / Re: Gypsum
« on: July 02, 2014, 03:42:27 PM »
Yes, you can buy gypsum elsewhere.  Take a chunk of sheet rock, peel off the paper, scrape it a bit to get rid of any residue on the surface, and then crush it up. Viola!  Gypsum.
Make sure it is not from China. Just saying.

I would use food grade.

Beer Recipes / Re: 6 row in a CAP (or PPL, whatever)
« on: July 02, 2014, 03:40:18 PM »
I think you could use a 2 row brewers malt with no problem.

All Grain Brewing / Re: Torrified wheat substitute
« on: July 01, 2014, 03:44:16 PM »
I can't imagine the point of torrified wheat in a pale ale. that being said, if you can get totally natural, no sugar or anything added puffed wheat than go for it.
It is pretty common in English Pale Ale recipes.

All Grain Brewing / Re: Hopstand/whirlpool recipe advice
« on: July 01, 2014, 10:11:32 AM »
Does your software account of the extra IBUs gained in the whirlpool? If not, this might end up a lot more bitter than expected.

Since you're shooting for a moderate IBU level, you may be better off just getting your IBUs in the boil then adding your steep hops once your wort cools to about 180f.
I have heard Beersmith tries to take hop stands into account in the latest version. How accurate is it for the OPs system and techniques? He will have to brew it and see if it is too bitter or not bitter enough.

All Grain Brewing / Re: Hopstand/whirlpool recipe advice
« on: July 01, 2014, 01:57:24 AM »
I like the results and do it often. You won't know until you try it on your system.

All Grain Brewing / Re: Batch Sparge Water Temp
« on: June 29, 2014, 07:15:02 PM »
Decoctions also have a high gravity level. Somewhere I read that also helps to minimize tannin extraction.

Even with adjusted pH sparge water you need to watch the gravity of the runnings, and stop in the 3 or 4 Plato range. If you go too low you can still get astringency - taste those last runnings. I know this from experience.

What you're referring to is gravity as an indicator of pH.  The way I see it is that with higher gravity, the grain retains more buffering ability.

But the sparge water is adjusted to, 5.5 with acid, and it has been RO for years.

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