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Messages - hopfenundmalz

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3151
Equipment and Software / Re: Mini Tun
« on: September 19, 2014, 03:53:27 PM »
My biggest reason for the cooler is temp control, I don't know about you guys but I had a hard time with temps on the stove last weekend. They we jumping around alot

coolers are great for that. but Jeff's suggestion of a preheated oven can help a lot too. If your oven can go that low.

Some go lower than that. as I say preheat, turn it off, put the minimash in, I don't think there is much rise.

+1.  I remember after starting AG I thought about using the oven I had at the time.  Except at its coolest it wouldn't go cooler than ~ 200F.  A little over mash temp.

3152
Ingredients / Re: maris otter
« on: September 19, 2014, 03:51:06 PM »
Enzymes (malt) v. Acids (hops). Sorry if I am being obtuse and unable to detect your humor.
I forgive you
And I forgive Jim!!

3153
Yeast and Fermentation / Re: Making a started (Wort) from grain
« on: September 19, 2014, 03:49:30 PM »
when I'm feeling extra productive on a brew day I'll put an extra gallon or so of water through my main mash after I've collected what I want and boil that down to 1.030-1.040 and pressure can for starter wort. same idea, and it's sugars I would have fed to the chickens otherwise so I call it free!

+1, but no chickens here.

3154
Equipment and Software / Re: Mini Tun
« on: September 19, 2014, 06:57:58 AM »
I have also done mini mashes in a pot, and you can preheat the oven and put the pot in there to hold temperature.

3155
Equipment and Software / Re: Mini Tun
« on: September 19, 2014, 06:40:20 AM »
There is a video on this page that shows how to do it for less, scroll down to the mash tun build video.
http://www.homebrewersassociation.org/videos/all-grain-brewing-video-series/

3156
The Pub / Re: Reinheitsgebot is Dead!
« on: September 19, 2014, 05:41:22 AM »
Of course the RHG was struck down by the EU as restrictive to trade. The German beer tax law is what is used today. It is a little less restrictive.

3157
Homebrew Clubs / Re: Club bars and taps
« on: September 18, 2014, 04:35:47 PM »
AABG has a 12 tap system, a 10 tap system, and a bunch of jockey box systems in the 3 to 5 tap range. 

I agree with Drew on being selective.

3158
Commercial Beer Reviews / Re: Icicle Crosscut Pilsner
« on: September 18, 2014, 04:32:42 PM »
I'm a huge fan of Leavenworth and Icicle Brewing, so this is probably biased. Ive had Crosscut at the brewery, but my podunk local store started carying it so I'm enjoying one now.

It has low level aromatics of peppery sulfur lager esters, and bready malt, with a faint spicy nobel hop in the background. If you are big on appearance this one is awesome. Straw yellow and brilliantly clear with persistent champagne pin point bubbles rising till your dont with the pint. The head was bright white and fairly persistent for a pilsner. Light lacing, no legs. The flavor is spectacular,  with a soft bready crackery malt, perfectly balanced against that peppery match head ester and spicy hop flavors. The bitterness is artfully balanced with the maltiness but now puckering. The mouth is full initially but the carbonation and bitterness sweep across the tongue making it finish clean crisp and dry. No lingering odd flavors at all. No off flavors at all. No faults. Yum!

If this were a home brew entery I would give it a 43-45

Yes, you have been practicing for the test.

I want to drink one from that description.

3159
Ingredients / Re: maris otter
« on: September 18, 2014, 04:30:29 PM »
Guys i brew BIAB style and usually mash at 152 for 90 min. Do i need to jack up the temp? m still learning!

No - British Malts are malted to work in a single infusion in the 149 to 152 - ish range. You are then in what is called the brewer's window, where both Alpha and Beta are working (if there are Alpha and Beta - I kid).

3160
Ingredients / Re: Barley Varieties
« on: September 18, 2014, 02:59:39 PM »
Depending on the year, MO is a blend so that it is not too hazy. Some warm dry summers in Britain caused high protein levels, so they blended with a variety that had lower protein levels.

3161
Ingredients / Re: maris otter
« on: September 18, 2014, 01:43:10 PM »
MO doesn't have beta amylase?   :o

:o

as far as I know MOST cereal grains have plenty of beta amylase. it's the alpha amylase that's hard to come by and makes barley particularly well suited for starch liquification

That was my understanding too.  Northern Brewer has a short lab report on each grain and it lists alpha-amylase as equal to 0.  It makes no mention on beta.

It wouldn't work as a base malt if it had no beta-amylase would it?

Paul

There are way too many 0's in that table to take it as authoritative and complete. 0 Protein, 0 Diastatic Power raise suspicion. That says it should not convert, but it does.
http://www.northernbrewer.com/shop/english-maris-otter.html

3162
Ingredients / Re: higher alpha subs for noble hops
« on: September 18, 2014, 09:41:40 AM »
Instead of looking for high alpha acid substitutes for noble hops, you should stick with noble hops for flavor/aroma additions, and instead use the high alpha acid hops for bittering.

For lagers, I like Perle, Clusters, Styrian Goldings, Northern Brewer, and Magnum for bittering, in about that order. In the past I have tried varieties like Galena, Santiam and Vanguard for bittering, and found them to impart just enough American hop flavor to be distracting.

So, Cluster does not impart American hops flavor? I use Cluster in the CAP I brew, and have no problem with it in there. Fresh it does have the blackcurrant flavor that I don't associate with noble hops.

3163
Ingredients / Re: Is Wet Hopping BS?
« on: September 17, 2014, 01:13:17 PM »
The one I made last year was not so good out of the box, but with some conditioning time of several months the chlorophyll calmed down and some nice hop character came out.

3164
You can put me down as impressed.

With lighting can you do more than one crop a year? how many?

3165
Ingredients / Re: higher alpha subs for noble hops
« on: September 17, 2014, 10:25:15 AM »
FWIW, start looking for subs for Northern Brewer.  Most hop growers will no longer be growing it due to low yield.

So what are we going to do for California Commons in competitions? Joking.

More like what will Anchor Brewing do?

Perle was bred from NB, and has some similarities.

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