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Messages - hopfenundmalz

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Hop Growing / Re: 2014 hop gardens
« on: May 16, 2014, 10:21:56 AM »

I am new to growing hops, but mine took off like a rocket compared to last year.  Should I be concerned or am I just going to have an early crop?


No concern at all! You have a much more established root system. You may get an early crop, but I have found hops to have a pretty predictable harvest time, which I believe is more related to the amount of sunlight the plant is getting. You should get a bigger harvest this year though!

I find that the amount of sunlight, rain, and temperature in the summer can swing the pick dates by a couple of weeks. Last year the European varieties were ready to be picked around August 10. Most years they are on a little before Labor Day. Some other varieties can be done a week or two after Labor Day, but sometimes it is almost Oct. I have come to think that they are ready when they are ready.

Yeast and Fermentation / Re: ferm wrap question
« on: May 16, 2014, 09:15:59 AM »
I use electrical tape, but it is on a SS conical, will work on glass

The Pub / Re: Stone Brewing evacuated
« on: May 16, 2014, 09:14:26 AM »
They evacuated yesterday afternoon from what the press is saying. Today?
Timelapse video of the fire from the roof.

Commercial Beer Reviews / Re: Alpine nelson
« on: May 16, 2014, 09:05:40 AM »
Nelson hops are to me like Fuggles to Denny.

I find the cheap white wine taste I get from them to be terrible. Friends whose judgement of beer I respect like them. We all have our unique taste profile.

General Homebrew Discussion / Re: Lowering ph level
« on: May 15, 2014, 08:21:10 PM »
The pH of the water has little influence on the pH of the mash. You need to understand the buffering capacity of the water, which can be low or high at a given pH.

Certain grains will have higher acidity than others and how much are used, along with the hardness of the water (mainly Ca, and to a lesser extent Mg) combining with phytin from the malt, will lower the mash pH.

So it is not simple, and we can't answer the question as stated. Programs such as Brunwater will solve the problem for you, if you know the water report and the grist for the recipe.

Ingredients / Re: Repackaging (Maillard Malts)
« on: May 15, 2014, 05:55:59 AM »
Northern Brewer does seem to love branding lately.

Sent from my XT1030 using Tapatalk

And Midwest Supples.

Pimp My System / Re: Wood Framed Kegerator Build
« on: May 13, 2014, 03:16:33 PM »
That looks like a classy piece of furniture. Good job on that!

Events / Re: What's with all the Rye?
« on: May 13, 2014, 01:39:05 PM »
I saw Carlson a little while before this was brewed. It is one of his recipes that has won a lot in the area. He and Founders have a good relationship that goes way back. He was honored to have it selected as a commemorative beer.

Kegging and Bottling / Re: Pin lock to ball lock conversion
« on: May 13, 2014, 11:46:18 AM »
The one that I have that was converted has had leaks. I think I have it under control now, but it has been a bother.

I would just get some threaded connectors and swivel nuts today.

Ingredients / Re: Red X malt (Best Malz)
« on: May 13, 2014, 11:37:26 AM »
A DP over 200 for a Continental malt? I would think that maybe that is the WK index not degrees Lintner. 6 row is in the 160-180 degrees Lintner range.
Oops, you are right, my bad.  The pils is 250 WK/74 Lintner.
I found out the Red X is 225 WK/68 Lintner.  I think I'm going to go with the Rye Malt anyway since my LHBS has both.

68 Lintner is still fine for most grists. Sometimes you see MO in the 65 range.

Equipment and Software / Re: Mash Tun false bottom
« on: May 13, 2014, 08:24:35 AM »
It is all in here. I saw a big sheet of the perforated SS where I worked in the storage rack by the machine shop, no idea what they were going to use it for. I mentioned this because you should be able to buy the material rather than punch all of those holes, unless you are a skilled metal worker. Or just buy a screen from one of the suppliers.

A couple of times when judging the senior judge would look over the scores, and would have a fairly high scoring early beer pulled to compare to a high scoring later beer to check for drift in the judging during the flight. This has only happened a couple of times, but it was a good technique. Of course this does not fix the difference in judge pairs and what happens in a mini-BOS.

Ingredients / Re: Red X malt (Best Malz)
« on: May 12, 2014, 02:09:55 PM »
I tried to find it, couldn't. What are you planning on doing? They say it will convert itself at 100%. I would probably not try to use it to convert an adjunct though.
Doing a Red Rye IPA 19lbs Red X, 4lbs flaked rye, 2 lbs Carared.  Maybe I'll just swap 4 lbs of the Red x, for Best Pils.  It has a diastatic power of over 200!
A DP over 200 for a Continental malt? I would think that maybe that is the WK index not degrees Lintner. 6 row is in the 160-180 degrees Lintner range.

Events / Re: Was the Philly BNA really that bad?
« on: May 12, 2014, 01:59:30 PM »
Back on topic, we don't plan on going. Mrs. R says she will just want a quiet evening with a beer and dinner after stewarding all day for the 2nd round. Sounds like a plan to me.

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