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Messages - hopfenundmalz

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3151
Yeast and Fermentation / Re: Yeast Starter Glitch with Corn Sugar?
« on: January 31, 2015, 01:59:41 PM »
well, this is a later post, but i think people still may read this. If you are making a starter, im assuming you already have your grains, right?  well try this out---heat a litre of water to 150 degrees. Put one cup of grain in the heated water and steep for an hour. you won't miss one cup of grain. then boil for 5 minutes, pour it into your flask, cover with foil , let cool to room temp and pitch yeast and nutrient. bingo-- starter in a pinch.

Done it many times. I always have grain, sometimes no DME.

3152
Yeast and Fermentation / Re: Fermentation and light
« on: January 31, 2015, 01:54:26 PM »

think of it this way...how many commercials  beers have you bought from a store (singles), that were in other than brown bottles and they were perfectly fine tasting; no skunk or otherwise.  Lots of fluorescent and incandescent lighting in stores and no worries.
I saw Yuengling Lager offered in both green bottles and cans.  Picked up both to try side by side.  SWMBO played along and gave me three pours (two were the same, one was different).  I didn't even need to taste them to pick the light struck lager, the skunk was unmistakeable.  Same beer, different packaging.

Agreed-green or clear allows the most uv wave length light exposure.


Sent from my iPad using Tapatalk

I avoid green bottles. Too many skunked beers bought in the past. If the cardboard carrier encloses all of the package I might pop for a 6-er.

There was a Basic Brewing Radio that covered skunking on April 10, 2008. There is a paper that covers the findings. Science and all.

http://podbay.fm/show/75092679/e/1207870200?autostart=1

3153
Yeast and Fermentation / Re: Dry yeast RO water
« on: January 31, 2015, 01:16:29 PM »
I have been using filtered tap water and a little go-ferm for years.

3154
Yeast and Fermentation / Re: Dry yeast RO water
« on: January 31, 2015, 03:20:43 AM »
I remember these discussions from the HBD years ago. Too much stress on the yesat, you need some minerals.

3155
Ingredients / Re: Rahr Premium Pilsner
« on: January 30, 2015, 10:44:57 PM »
Any thoughts on this malt? I may have found another LHBS that is considerably cheaper ($0.40/lb) in my area but their line of malts is also different.

Unfortunately, it looks like they only have Briess Vienna and Schill Munich which I don't know anything about.

It looks like an average batch would save me 20% so I need to figure out which malts I prefer...

Rahr over breiss is my vote.

ANYTHING over Briess!
Briess is is your malt Fuggles!

Just a comment. There are many breweries in MI that use Briess as a base malt. I am sure transportation costs drive some of that. These include Bell's, Shorts, and Griffon Claw (was Big Rock ). Those breweries make some good beer and have won a few GABF and WBC medals.

I will have to find a new 6-row when Briess stops malting that. Great Western?

Mallett's Malt book has some information on how some varieties do not grow well in the upper Midwest. He also states that variety of barley is very important in the finished malt flavor. Briess may use what grows in WI and MN, and those varieties may not have the flavor you are after.

3156
Beer Recipes / Re: Ballantine IPA Clone Recipe
« on: January 30, 2015, 08:43:17 PM »
Thanks Jeff. Will be trying this out eventually
Just tell everyone it is old school!

3157
Ingredients / Re: Piney Hops
« on: January 30, 2015, 06:52:09 PM »
Hopunion has the aroma wheel, pine is one selection.
https://www.hopunion.com/aroma-wheel/?aroma=Pine

3158
Beer Recipes / Re: Ballantine IPA Clone Recipe
« on: January 30, 2015, 05:16:17 PM »
One of my friends in the AABG club said this looks like a CAP with some crystal malt, add Bullion hops, and the Chico ale yeast.

3159
Beer Recipes / Re: Ballantine IPA Clone Recipe
« on: January 30, 2015, 05:14:53 PM »
Thanks for posting this, Jeff. I think I am going to make this for my next brew. One question for you. I have never used Bullion, and therefore never have it on hand. I've heard that it is similar to Brewer's Gold. Do you find them comparable, or will this be a completely different brew if I just use Brewer's Gold?

I think they are similar enough to substitute. They are sisters from an early British breeding program.

3160
The Pub / Re: Blizzard
« on: January 30, 2015, 04:00:36 PM »
I am not sure what they get all at once in a blizzard, but they get a lot of snow in the Keweenaw of the UP. This is a landmark driving up towards Eagle River MI.
  http://www.pasty.com/snow/

3161
Ingredients / Re: 6 Row uses?
« on: January 30, 2015, 03:49:05 PM »
Six row can also be used in making some old recipes like Ballantine IPA clones and many recipes out of "the Homebrewer's Guide to Vintage Beer" by Ron Pattinson.
Jeff, I have seen you post about Ballantine before, is your recipe similar to the recipe in Steele's IPA book?

Frank, posted in the recipe section.
https://www.homebrewersassociation.org/forum/index.php?topic=21948.0

3162
Beer Recipes / Ballantine IPA Clone Recipe
« on: January 30, 2015, 03:46:19 PM »
This goes back to a HBD discussion that Jeff Renner was involved in 12-14 years ago. The recipe is pretty straight forward. It makes a beer that tastes "hoppy", not like citrus or pine. It is also bracingly bitter.

I have been upping the dry hops of late. The last version used BRY-97, but that is not carbed up yet, so I can't give an honest evaluation yet. The sip I had when it went into the keg made me say "oaky". The beer never touched wood, and I can only attribute the oaky flavor to the Bullion hops.

This recipe made a strong beer, I have been targeting more in the 1.070 range or a little less. I have also used British C-60 in the last batch.

I tell people it was made with 6-row, flaked corn, Crystal malt, Bullion and Cluster hops, all considered to be inferior in some ways. Makes a great beer, though.

Ballantine IPA

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal):        10.50    Wort Size (Gal):   10.50
Total Grain (Lbs):       29.50
Anticipated OG:          1.079    Plato:             19.04
Anticipated SRM:           9.8
Anticipated IBU:          69.3
Brewhouse Efficiency:       78 %
Wort Boil Time:             90    Minutes

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.00


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 74.6    22.00 lbs. Pale Malt(6-row)              America        1.035      2
 20.3     6.00 lbs. Flaked Corn (Maize)           America        1.040      1
  5.1     1.50 lbs. Crystal 80L                                  1.033     80

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  2.00 oz.    Cluster                           Whole    8.00  21.8  90 min.
  2.00 oz.    Bullion                           Pellet   5.30  13.5  60 min.
  2.00 oz.    Cluster                           Whole    8.00  15.6  30 min.
  2.50 oz.    Bullion                           Pellet   5.30  12.9  30 min.
  2.25 oz.    Bullion                           Pellet   5.30   5.5  10 min.
  3.00 oz.    Goldings - E.K.                   Pellet   7.20   0.0  0 min.
  6.00 oz.    Brewer's Gold                     Whole    7.00   0.0  Dry Hop


Yeast
-----

WYeast 1056 Amercan Ale/Chico

Water

Use a pale ale profile, get the sulfate up to 250-300 ppm.

3163
Commercial Beer Reviews / Re: Nooner Pils
« on: January 30, 2015, 03:27:51 PM »
The spelling was off, it is süffig,, forgot the umlaut.

definition.

http://www.dict.cc/german-english/s%C3%BCffig.html

3164
Ingredients / Re: lower cost bock
« on: January 30, 2015, 03:21:23 AM »
1) How much are you really going to save with these cheaper ingredients?

2) Is that difference really worth all the work to make what could be a sub par product?

+1- not sure what you are really trying to save. A couple bucks? You'll still make a fine beer, but hard to beat the German malts fir a German style lager.

My go to malt for these styles is Best. I do not like best Munich. And the imported malts make all the difference nice.
Did you mean Briess Munich, not Best?

3165
Commercial Beer Reviews / Re: Nooner Pils
« on: January 30, 2015, 02:39:35 AM »
Picked some nooner up after work. Starting my third. Its a nice refreshing pilsner. Definitely going to keep it around in the summer to supplement the homebrew. Nice strong bitter with just enough maltiness to balance. Wouldn't want one less kernal of malt in the batch, its that borderline. I must say the hop bitterness builds up which is a problem I have with hoppy beers that purport to be sessionable. To me sessionable means you can put down quite a few not just without getting wasted but also not get an overworked palate which can happen with highly hopped beers. That is less a criticism of this particular beer than a criticism of what is considered sessionable.
Edit: this is why I think "all day ipa" should be called " please don't give me a second one because my tungue feels funny after drinking that watery b.s. That's hopped like an iipa"
A good German Pils is suffig(sp,) meaning you want more. That dryness is part of it. That goes well with German food too.
 

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