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Messages - hopfenundmalz

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3196
General Homebrew Discussion / Re: Introduction
« on: March 25, 2014, 06:47:47 AM »
You will find this is good forum. Welcome.

3197
Here are some of the things I was surprised about

Explosion proof grain room - required by city. Cost us almost 5K
Solid waste trap - required by city. Cost us over 5K
"Food grade lights" - required by city. Cost us almost 5K

There were other things as well, but that's just off the top of my head. We probably over spent for the lights. If you are just going to set up a big homebrew set up in the corner of a building it night not be that bad (but the city is still going to probably have some expensive requirements, like those I mentioned above) but you should be aware that this really isn;t a viable business plan. You probably need a 3 bbl system at the very least and you will need to be brewing constantly to stay on top of paying bills. And any business plan needs to have room for growth so you may as well build the growth into your current facility. For instance, we started with a rigged together 3 bbl system but had the wet floor build to hold much bigger and many more fermentors.
Leo's list was 10k for beer items.
Yours is 5k for unplanned infrastructure items.
It was just something I noticed.

3198
Beer Recipes / Re: How low can you mash?
« on: March 24, 2014, 01:08:54 PM »
Michael Lewis talks of an hour at 140F for hot American malts,followed by a rest at  158F or a little higher.

3199
General Homebrew Discussion / Re: PicoBrew Zymatic?
« on: March 24, 2014, 11:20:34 AM »
http://www.digitaltrends.com/features/picobrews-zymatic-brews-beer-mouse-click-purists-pissed/#!Basel

New article about the picobrew. It notes that Annie Johnson has been hired on.

Annie was on the Brewing Network's Session a couple weeks ago (3/10/14)...a great interview.  http://thebrewingnetwork.com/shows/1068

People are going to whine about this, but there are those out there with brew sculptures that are almost doing the same thing.  Load water, grains, press some buttons and beer.  I find this to be a great system for those in cold weather climates that don't want to brew outside when it's minus 4000F.  A bit pricey for me, but I see no problem with it.

Here it was only minus 400F, we put on long underwear and fleece lined pants.  8)

3200
General Homebrew Discussion / Re: Finings
« on: March 24, 2014, 09:39:22 AM »
WF is not reiheitsghebot compliant so you can imagine that many of the crystal clear german lagers are made without any kettle finings.

Are you sure about that?  I thought it was OK because it drops out and doesn't remain in the beer.

I know that PVPP is allowed as it does not appear in the beer after filtering.

3201
All Grain Brewing / Re: All flameout hops+whrilpool
« on: March 24, 2014, 09:36:50 AM »
  I really like this technique in my Pils.   

try FWH and whirlpool only  ;)
Yes. Good advice.

3202
General Homebrew Discussion / Re: Forgot
« on: March 24, 2014, 06:40:18 AM »
Thanks all.

I'm assuming the pH was okay since my mash pH was fine and it was RO water.
Those salts don't drop the pH of the water. The RO has 0 or very small alkalinity. You should be fine.

3203
All Grain Brewing / Re: All flameout hops+whrilpool
« on: March 23, 2014, 06:24:08 PM »
I make a cream ale with no boil hops, the hops go in after the fire is off and the boil subsides. I use about 8 oz. whole Mt. Hood for 10 gallons, run by he pump and whirlpool for 45 minutes. I get good flavor, some aroma, and bitterness around 20-25 IBUs. If you add at 170F you will get more aroma, a little less flavor ( I think), and much less bitterness. High alpha hops at 170F will make up for the diminished bitterness from what I have done. High oil hops (e.g. Citra) should help boost flavor and aroma.

It comes down to the beer you are targeting, the hops you have, and how you use them on your system. You can also add some hops when the whirlpool is around 210F, then more at 170F, some add more hops at 120F.

Brew some beers and see which works for you. Tell us what you like, so we get more feedback on doing this technique.

Welcome to the AHA forum!

3204
The building is a big one for $$$. Another is to have enough operating funds to make it through the start up production phase.

I am just an observer who knows guys that went pro . Some from the forum will tell their experience.

3205
General Homebrew Discussion / Re: Yeast Remains or Worse?
« on: March 23, 2014, 06:31:35 AM »
Keep us informed as to how it progresses.

The hops and yeast might be responsible for the appearance. You might have a beer with excellent had retention on the way.

3206
Nothing to add from Denny's post. I like your handle though!

3207
General Homebrew Discussion / Re: Kolsch Recipe
« on: March 20, 2014, 06:49:09 AM »
It's very European tasting, similar to Mittlefruh to my tastes. Last few years it has tasted a little more citrussy.
Crystal does have that noble thing going on, but since Cascade was one of the grandparents in the breeding, it does have a citrus floral thing going on. I like it, and made a lager with a lot of it yesterday.

3208
Ingredients / Re: Difference between Burton water and London water
« on: March 19, 2014, 02:47:12 PM »
Fuller's is the brewery most know of in London. They use Thames Water, which is the local utility water, not the river water. They add gypsum to Burtonize the water, but they don't say how much on the tours. Will look forward to Martins article in Zymurgy.

Martin, any plans to cover brewing waters in the USA?

3209
Here are some data.
NOAA says we have 29.62 in Hg Atmospheric pressure today.
Elevation is 909 ft.
Using this to calculate boiling point.
http://www.virtualweberbullet.com/boilingpoint.html

We get 209.3F today as the calculated boiling point.

On a 15 Plato beer, 1.060 OG, with 12 oz. pellet hops the boil was at 210.1 F measured with a thermapen.

So it was 0.8F higher than boiling. You can get higher than 212f if you start at near sea level and standard pressure.

3210
General Homebrew Discussion / Re: Lager fermentation
« on: March 19, 2014, 08:22:02 AM »
This was presented in Seattle via Skype at the BJCP reception.
http://www.bjcp.org/docs/LagerYeast.pdf

The South American Yeast could have come over on wood timbers, food, plants.

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