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Messages - hopfenundmalz

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3151
Beer Travel / Re: Poland?
« on: November 04, 2012, 06:51:54 AM »
I recently brewed a Gratzer (Grodziskie), and in my research, found that originally the beer was brewed with water fairly high in minerals. The finished beer definitely has a bit of that minerally quality to it, so maybe that's the salty you're picking up Ron? This beer definitely pairs well with traditional Polish food.


The levels for sodium and chloride in the Zymurgy article are well within the limits that Martin lays out in Brunwater. The bicarbonate is really high, and the RA for the water given would not fit for a beer with a 3-6 SRM. I have e-mailed Jill Redding to see if there is anything the author can tells us about the water or process (boiling or lime treatment).

3152
Beer Travel / Re: Poland?
« on: November 03, 2012, 07:12:26 PM »
Gratzer has made a comeback recently due to Polish Homebrewers. I tried a homebrewed version version of Gratzer at my last HBCM and was really impressed. This is a beer that will pair well with food 
IMO. The saltiness of the beer compliments meats and cheeses very well. I think this beer pairs very well with BBQ as well.
Graetzer is smokey and fairly hoppy. Salty? Isn't that Gose?

3153
Beer Travel / Re: Poland?
« on: November 03, 2012, 01:00:22 PM »
Graetzer (in German) pretty much went out of style. Choc brewing in Oklahoma made one recently, using oak smoked wheat malt that they convinced Weyermanns to make. I think if you look the article over closely, it says it is not made anymore in Poland.

3154
Beer Recipes / Graetzer Recipe/Article in Zymurgy Nov/Dec 2012
« on: November 02, 2012, 08:02:38 PM »
Good article and I follow the recipe.  Where I had questions is where the author gives the water profile for Grodzisk. It is very hard and very alkaline.

One has to wonder if they treated the water to make a beer with just wheat malt and finished color given as 3oL (SRM?) in the recipe. That water looks a lot like my tap water, so I would think the RA is in the 150 to 200 range. I smoked wheat malt and made on last year with the 'yellow' profile from Brunwater.

Any ideas? I might shoot an e-mail off the the editors and see if the author can respond.

3155
General Homebrew Discussion / Re: Star Anise in Winter Warmer
« on: November 02, 2012, 07:04:32 PM »
I used one whole star/5 gallons in a Porter and it was enough. Like cloves, a little goes a long way in beer.

3156
Beer Recipes / Re: Help w Smoked Baltic design plz!
« on: November 02, 2012, 10:59:46 AM »
Mine uses a little Special B.

3157
Equipment and Software / Re: Went Shopping - there's pictures...
« on: November 02, 2012, 06:33:07 AM »
Good deal? Yes.  :o

3158
Equipment and Software / Re: Stainless Oxygen Stones
« on: November 01, 2012, 07:35:29 AM »
I didn't think you were supposed to store starsan in kegs because of stainless and acid. Surely storing the sinter stone in starsan amounts to the same thing?
According to Charles Talley of 5 Star, no problems with Star San and Stainless Steel. SS in SS is OK.  :)

Scroll down and read his post.
http://www.realbeer.com/discussions/showthread.php?t=10932&page=2

3159
Ingredients / Re: Mosaic Hops?
« on: October 31, 2012, 03:46:48 PM »
I got some last year at a brewery that had used those for brewing trials, these were leftovers sold at the brewery homebrew shop. X-369 was the name then. They are very resiny, some say they have some blueberry, and are like Simcoe without the cat pee.

3160
General Homebrew Discussion / Re: Passed my bjcp online entrance!
« on: October 31, 2012, 11:56:31 AM »
Cheers!

Practice, practice, practice.
Great advice. Drink the commercial examples in the BJCP guidelines.

Taste the beer and fill out the BJCP form in the time you will have on the test. Make sure you say what you are tasting, and what you aren't (e.g. diacetyl if there is none).

Know the styles, so you can pick out off flavors for the style you are judging.

3161
Going to make a lager that does not fit into the BJCP styles, a Landbier.

Looking to hit 1.050-52, about 25 IBUs, fair amount of late hops for flavor, and maybe FWH(?). These beers are balanced with big noble hop flavor.

Grain bill will be 80% Pils, 17% Munich I, and 3% Caramunich. I am thinking about just doing a 153F fusion. Being lazy.

WLP 833 will be the yeast. Fairly soft water. Pitch at 45F, ferment at 48F.

A commercial version that can be found by some is the New Glarus Two Women Lager.

3162
Beer Recipes / Re: English IPA tips
« on: October 30, 2012, 05:10:04 PM »
Mine have been good. I have some now that were dry hopped after aging. Love it.

Got a small shock when I hit this thread. Saw Ant Hayes just above. Wow, that was a shock.

There will be the CoC named for Ant next month, my club is running the judging. Ant committed suicide a little less than 2 years back IIRC. A very sad time that was.

3163
Beer Recipes / Re: The Avery Whirlpooling discussion got me started....
« on: October 30, 2012, 04:25:37 PM »
Paul, give it a try.

There are several recipes in Mitch Steele's IPA book that use a bittering then whirlpool. The thing we homebrewers have to think about is how much our temps drop while whirlpoolong. 5 or 10 gallons vs. 120 barrels (Stone) will make a differnence.

3164
The Pub / Re: Sandy
« on: October 29, 2012, 06:14:53 PM »
Here in SE Michigan it was cloudy all day and windy. They are talking about 35 ft waves on the shallow parts of the Great Lakes.

Edit - power has not blinked. No problem with too much water here.

3165
Equipment and Software / Re: Interesting immersion wort chiller design
« on: October 29, 2012, 12:13:27 PM »
In the video he is shaking it up and down the whole time.

That increases the heat transfer to the wort, like stirring or whirlpooling.

Blichmann says 5 minutes to chill 10 gallons with the therminator.



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