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Messages - hopfenundmalz

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3196
Ingredients / Re: WL833 - Bock Lager - Czech Pils?
« on: November 20, 2012, 06:07:10 AM »
The local Craft Lager brewery used 833 for a Czech pils and it did a great job. Might be my choice this year. Jeff Gladish had a PU clone that I tasted that was very good, and that was done with 860, a seasonal Munich strain. My PU clone was too dry, and I used the PU yeast.

3197
Beer Recipes / Re: Graetzer Recipe/Article in Zymurgy Nov/Dec 2012
« on: November 19, 2012, 07:04:01 PM »
We got the Gose. It was a fun beer. Let me know how yours turns out. Where did you buy the Weyermann  Weizenrauchmalz, Jeff?

Will do! I'll have to send you & Susan a couple of fresh bottles of the Choc Grätzer for "evaluation" purposes. I was given part of an open bag from the brewery and have just enough for another batch!  ;)


We did drink the Gose. Was downstairs and did see a bottle of Smoked Porter from Choc. Will save that one. Love to try the Graetzer.

3198
All Grain Brewing / Re: Step Mashing? Important?
« on: November 19, 2012, 11:12:55 AM »
YMMV.

YMMV?

Your Mileage May Vary.

For some of the German style beers I make, a step mash can be good. A little time at 131-133F, then 144, then up to 158F or so, then mash out.

The Durst Pils I used to use a lot had a Kolbach index of 44, so it would be fine for an infusion mash. The Turbo Pils was at 47, that is highly modified.

3199
The Pub / Re: Health effects of phosphoric acid in beer?
« on: November 19, 2012, 09:49:04 AM »
Since the amount of acid you add to get the pH down in the mash is small, I would not worry about it too much.

The pH of colas are in the 2.5 - 3 range. Lots of acid, no?

3200
All Grain Brewing / Re: Mashing cystal malts
« on: November 18, 2012, 08:13:36 PM »
I would think that long chain sugars within the crystal malt could be "whittled" away to shorter sugars to be more fermentable if left in the mash.  This may not be to the point, but I've read that you can extract more from crystal malts if added during the mash than if steeped.  Also, within the same article I've read that some of the crystal malt sugar can be consumed by yeast if mashed.  There was an experiment where crystal malts were steep or mashed and fermented and results were reported.  I wish I could find this post.  Might have been on homebrewtalk.

I think that was on Hombrewtalk. The guy who did the experiment also found that crystal malts if steeped fail the iodine test. I have thought about trying this, but am too lazy.

3201
Beer Recipes / Re: Graetzer Recipe/Article in Zymurgy Nov/Dec 2012
« on: November 18, 2012, 06:26:18 PM »
The author replied. He says they don't adjust water as far as he knows. The acid rest in the article will drop the pH, according to him.

Might be time to think about that some more. Maybe do an experiment with my tap water, which is pretty close to the water in the article.

I know that the water at the Choc Brewery in McAlester, OK is very soft, so they had to seriously modified it to as closely emulate the Grodzisk water as possible. I'm brewing another batch over the holidays using the Weyermann Weizenrauchmalz, the Polish Ale yeast & some of the brewery's water. I'll let you know how it comes out! Did I send you a bottle of Choc Grätzer? What'd you guys think?

We got the Gose. It was a fun beer.

Let me know how yours turns out. Where did you buy the Weyermann  Weizenrauchmalz, Jeff?

3202
Ant was an honorary AABG member at the NHC's in Cincinnati and Minneapolis. His presentations on lesser known British beers were excellent. Llewellyn was at the Cincinnati NHC with Ant. When I heard that he had called Jeff Renner during the BoS judging, that was a very outstanding moment between some friends brought together by the homebrewing hobby and judging homebrewed beer.

I raise a toast right at the moment to Ant Hayes. Only an Ordinary Bitter, but I hope he would understand.

3203
General Homebrew Discussion / Re: Fermentation Temperatures
« on: November 18, 2012, 04:01:05 PM »
I would follow the advice that has been given here.

Your handle was a new German word for me. After finding what it translates to, all I can say is -RDWHAHB! That is the brewing outlook you need.

3204
All Grain Brewing / Re: possible Hochkurz decoction screw-up
« on: November 17, 2012, 08:39:13 PM »
The rest on the way up helps to loosen up the thick part when you hit the boil, and it helps to soften the small starch granules so they can explode easier.  As said, you have plenty of enzymes to convert the big starch granules.

3205
The Pub / Re: Any hunters here?
« on: November 17, 2012, 06:33:54 PM »
Wilderness is clearly defined and protected. Private land is private and what one does on his land, as long is legal is fine.

I agree.
http://en.wikipedia.org/wiki/Wilderness_Act

3206
The Pub / Re: Any hunters here?
« on: November 17, 2012, 06:22:23 PM »

Seriously, ya'll go and enjoy your hunting. Just don't throw you beer cans all over the place and, for heaven's sake, what did you guys do before the four wheeler was invented???

Four legged creatures like horses and pack mules.

3207
The Pub / Re: Any hunters here?
« on: November 16, 2012, 08:31:53 PM »
Great score!  I've never been hunting but my friends have asked me to go with them.  I'll take them up on it one year, but I think I'll have to find this sign first:


That is legal in Michigan. The hunters have had to switch to other things like sugar beers beets as corn is too expensive.

The deer population is out of hand here.

3208
The Pub / Re: Any hunters here?
« on: November 16, 2012, 04:43:22 PM »
Not a hunter,but you got a good one.

Deer season is a holiday for some in Michigan.

3209
Kegging and Bottling / Re: Keg poppets
« on: November 16, 2012, 02:47:48 PM »
I have about 3 of the universals in use, and one in reserve, just in case.

3210
The Pub / Re: Punkin Chunkin
« on: November 16, 2012, 02:45:29 PM »
The engineer in me said, "cool slider crank set up with a sling at the end".

That is very impressive.

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