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Messages - hopfenundmalz

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General Homebrew Discussion / Re: Extreme Weather Brewing
« on: February 18, 2015, 12:25:56 AM »
The cold front is coming through right now bringing a low that is expected to be 54 tonight.  My planned brew day, Sunday, looks like a high of 79 and sunny.  I think I'll brew outside.
Back in your house?
Mashed and batch sparged a 5 gallon batch in the kitchen. Boiled and chilled in the garage. This was easy and not so bad!

General Homebrew Discussion / Re: Extreme Weather Brewing
« on: February 17, 2015, 01:52:01 PM »
Today is a 5 gallon batch in the kitchen, well the mash and sparge, the boil will be in the garage. We are having a heat wave, 3F above, it was -14F yesterday. Northeast of here was even colder, lots of -20 and lower in much of the state.

Ingredients / Re: Best Vienna?
« on: February 17, 2015, 01:48:38 PM »
Me too, Jeff! Wish it was easier to find and a bit cheaper. $20 for a half oz is pretty steep!
I love hops and all, but at that price, even I would think twice!

Assume you mean half a pound? Right now Farmhouse Brewing Supply has 2013 crop on sale for $21 a pound. Not a great price, but better than what you're saying.

Haha. Not enough coffee. Thanks for the link!

Have to tried this outfit? They import the new German hops, and sell to large breweries. I did buy 4 ounces from them at the Bell's homebrew expo.

Ingredients / Re: Best Vienna?
« on: February 17, 2015, 12:47:27 PM »
I have 4 single malt (all best Vienna) and single hop IPAs fermenting right now.

That's pretty interesting. Never had an all Vienna IPA. I do love Vienna. Sounds great.

Yesterday I racked the all Vienna IPA brewed with all Bavara Mandarina. The taste was outstanding, of course the Bavaria Mandarina stole the show. I find Vienna makes a nice basemalt for IPAs, color is light orange, subtle hint of sweetness. once beer sits a few days and is carbed I'll post a picture.

Really like that hop! Have an APA with it on tap now, the wife likes it a lot.

General Homebrew Discussion / Re: CO2 when dumping yeast
« on: February 17, 2015, 12:45:43 PM »
The Blichmann is rated at 3 PSI, I only use 2 when doing this.

Yeast and Fermentation / Re: Lager Success Finally
« on: February 17, 2015, 04:16:03 AM »
I remember it being the Dunkel. I could be wrong as we had several Ayinger beers at lunch.

General Homebrew Discussion / Re: CO2 when dumping yeast
« on: February 16, 2015, 11:34:08 PM »
I have done this. Not often, but I have done it.

One other thing - if you are harvesting yeast from the dump valve, a little pressure (2 PSI) on top makes the densest yeast come out. Once that is done the closed transfers to kegs go much faster, especially for the second keg if you have a 14.5 gallon conical.

Yeast and Fermentation / Re: Lager Success Finally
« on: February 16, 2015, 10:35:41 PM »
Now I want to try an Ayinger Altbairisch Dunkel.  It is snowing here and have about 4".  The entire area is virtually closed or I would go get one... lol.  The raisin comments are interesting.  Learn something new everyday.  Nice looking lager by the way.  Going to have to shovel snow from the brewing area if I'm brewing Sat and Sun.  I bought 3 lager strains to try.  I'd like to find one suitable for several styles.  I guess it makes sense to plan ahead in order harvest and re-pitch.  Do you usually stay with the same lager strain?   

Any guess as to what is in the Krug in my Avatar?  ;)

All Grain Brewing / Re: Mash Temp/Thickness Taste Perception
« on: February 16, 2015, 08:54:30 PM »
This is mostly anecdotal (though not just my anecdotes), but it seems that with modern base malts being so "hot", mash temperature has little impact on fermentability. On top of which it takes a very large change in attenuation to have flavor impacts. I've tasted beers side by side with FG variations of 1.5°P that were indistinguishable. Fermentability really only changes the concentrations of starch and ethanol, and neither provides much of the flavor of beer.

As a practical matter, I only do single-infusion mashes at two temperatures: 67°C and 72°C (about 153°F and 162°F). For the most part, anything under ~12°P gets the higher temp; in almost anything else I'm looking for maximum attenuation.

I did accidentally mash a small beer at 78°C recently and still got ~72% apparent attenuation. At 72°C I was hoping for ~78%. The base malt in that was Weyermann Pilsner.

In the Malt book Mallett says that the modern NA 2 row is almost uncontrollable. it goes to completion very quickly.

Pils malt at 78C!  :o

All Grain Brewing / Re: Mash Temp/Thickness Taste Perception
« on: February 16, 2015, 08:38:01 PM »
Question Denny, what was the base malt?

About 50/50 Rahr pale and GW Munich 10L.  Only a single, and surprising, data point.  I don't want to draw any sweeping conclusions from it, but it's interesting.

I would have guessed all NA 2 row, which would be hot enough to convert quickly at 168, maybe there were still enough enzymes. Would be interesting with Maris Otter, lower Lintner, and not much Alpha according to "Brewing" by Lewis.

All Grain Brewing / Re: Mash Temp/Thickness Taste Perception
« on: February 16, 2015, 08:09:21 PM »
I'm curious how well you can perceive the exact same recipe with varying degrees of temp (150 vs 155 or 160) and thickness?

So little difference as to be pretty much imperceptible.  Especially mash thickness.  I recently mashed the same recipe at 153 and 168 and it came out pretty much identical.

Question Denny, what was the base malt?

Yeast and Fermentation / Re: Lager Success Finally
« on: February 16, 2015, 01:48:49 AM »
No, you can see the warped tree line.
Behind it, I thought maybe. Mt. Hood?

General Homebrew Discussion / Re: Yeast
« on: February 16, 2015, 01:27:02 AM »
I highly recommend stating out witha  yeast like dry yeast US-05. It is very easy to use. You really can't go wrong (as long as you don't pitch too warm. Cool wort down to under 68 before pitching.)

Since you asked if "any yeast will work", know that yeast is the most flavor forward ingredient you will use in a beer. It determines what style of beer you will be making and an provide as much as 80% of the total flavor. Yeast and fermentation are the most important part of brewing. If you want to make great beer pay special attention to your yeast, taking care of your yeast, pitching enough yeast and carefully controlling fermentation temps. You don't want the fermentation, which will be 4-6+ degrees over ambient, to get much higher than 68-70 (72 at the highest) during the first 24-48 hours of fermentation.

Listen to this man. He is what we call a "professional"!

Edit - he really is.

Ingredients / Re: hop combo
« on: February 16, 2015, 01:24:45 AM »
Mosaic is pretty strong, where Mandarina is really good but not as strong. I would use about twice the amount of Mandarina as Mosaic. Sounds good!

perhaps 2/3 mandarina 1/3 mosaic. thinking of trying out the all vienna base with carared recipe.
I might go stronger on the Mandarina. 3 parts to 1 or even 4 parts to 1 if you want that Mandarin Orange character. There is an all MB APA on tap in my house, and it is not over powering, it used 7 oz. for 10 gallons, 3 oz were dry hops. It is really tasty, and the orange comes out nicely.

Agreed. Mosaic is pretty assertive. Really like the orange character of Mandarina. Really well suited to APA among others.

Mrs R says it would be a match for an American Wheat ale. I think she is right.

Equipment and Software / Re: Cleaning Grain Mill
« on: February 16, 2015, 01:23:02 AM »
I thought about cleaning it, does that count?

I think it does!

If anyone has brewed in a commercial brewery, what do they do? My experience in ones with dry mills like we have is - not much. Clean out the auger and area of dust, that is about it.

What's the point of cleaning out the dust? Would this eventually seize up a bearing?

In the ones I have guest brewed at it is to keep the mess down, less food for vermin, the auger is drained and used in the next batch if close enough, or discarded if the color/malt is too far off. Dust on the floor is discarded in the trash. Just saying that once milling is done, and auger in the basement may have about a half bag of malt in it that will not feed up once there is not more malt to push it up. That is money.

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