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Messages - hopfenundmalz

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Ingredients / Re: 6-row Maltsters Differences/Preferences
« on: August 23, 2014, 10:23:17 AM »
Both Rahr and Briess also have 6 row, but I only used it once in an American Pre-pro lager and really could not tell any difference.  I also can't recall if it was an American barley or not.  I was told that the 6 row has higher diastatic enzyme action, so it can help convert more adjuncts and has a bit mor of some type of saccharides, but I don't recall the specifics at the moment.  So, give any brand a try on a known recipe and see if you notice the difference from 2 row.  I would like to hear your thoughts.

FWIW, these days 2 row barley has almost identical diastatic power as 6 row.  It is no longer necessary to use 6 row just for added enzymes.
NA 2 row is in the 150-160 lintner range these days. 6 row has gone up to 180 Lintner from what I have read. Those are both so high that there is little difference, so like Denny says, you don't need it for the high enzymatic power anymore.

Ingredients / Re: 6-row Maltsters Differences/Preferences
« on: August 23, 2014, 07:57:44 AM »
I have only found and used Briess 6 row at the LHBSs in my area. Would be nice to try another.

IIRC, about half of the barley grown in the plains is 6 Row. Almost all from the NW is 2 row.

Equipment and Software / Re: ball valve or butterfly valve
« on: August 22, 2014, 05:39:50 PM »
The three piece ball valves that are sold by the likes of Blichmann can be disassembled and cleaned. Hot side I don't worry too much about, cold side (conical) those get more attention.

The commercial brewery that I have done a couple batches at has butterfly valves, those were brushed out, then soaked in acid sanitizer before putting on the fermenter with triclamps. Less places for critters to hide for sure.

I wonder if they could brew and dump before pitching yeast. Would certainly be wasteful.

Maybe an LHBS can team up with a local brewery.
Or brew and let someone take the wort home to pitch. Sort of like the wort giveaways that breweries will sometimes do for homebrewers.
Like IKEA , some assembly required one home.

Beer Recipes / Re: American Mild
« on: August 22, 2014, 11:52:10 AM »
Some thoughts on session beers I have made and looking at Ron Pattinson's book of recipes, I will through this out.

Torrified what will help a little, but not American.
Flaked maize has been in many session beers I make.
Invert sugar has higher sugars, and seems to give a nice flavor and fullness to the beer if the toffee flavors are not overboard.

Most British session beers are in the 149 to 152F range in the mash, but that is for the British Pale ale Malts. The hotter NA malts may work fine at 158-160 and give the desired results.

baby steps, and an improvement.  Congrats!

and... "The National Homebrewers expected to draw 4000-5000 attendees in 2015..."

dayum, that's big!
That would be a big increase from 2011 in San Diego, but it will not surprise me if it sets a new record. Many AHA members live on the West Coast, and San Diego is a destination city for more than craft beer (That may be a surprise to some.)

General Homebrew Discussion / Re: Membership
« on: August 22, 2014, 08:28:34 AM »
welcome indeed. but don't beleive those other guys, we're all a bunch of bitter vitriolic rednecks.  ;D
Who are you calling a redneck! The other stuff is true.  ;)

Yeah! California here I come (San Diego NHC 2015)! As if there was any doubt.

General Homebrew Discussion / Re: Membership
« on: August 22, 2014, 04:47:16 AM »
Welcome to the forum. A good bunch here.

Beer Recipes / Re: American Mild
« on: August 21, 2014, 07:01:51 PM »
Have you considered flaked barley, or do you not like the taste?

All Grain Brewing / Re: Hop Aroma In The Final Product
« on: August 21, 2014, 08:24:28 AM »
If the hop aroma fades fast, make sure you minimize air exposure during racking and packaging. O2 will oxidize those aromas quickly.

Is everything on the kegorator Stainless Steel?

All Grain Brewing / Re: Newbie Malt Question
« on: August 21, 2014, 04:56:03 AM »
Most would place the janitorial skills higher.

I have lost count of the number of people that I have met who assume that brewing is an extension of cooking.  However, being a great brewer has more to do with one's cleaning skills than it does with one's cooking skills.
I showed a young guy who had finished culinary school how to brew. He said it was more along the lines of baking than cooking, as ingredients were weighed and you did not know how it turned out until later. He said when cooking you taste and adjust on the fly, and the results are known quickly. I learned that with training one could just look at water when being heated and know the temp with some accuracy. When heating sparge water he told me it was at 170F, the kettle thermometer was facing away from him. The surface gets very still at 170F.

Yeast and Fermentation / Re: Choosing a house yeast
« on: August 20, 2014, 02:38:15 PM »
I really like 1272. Good performance, high flocculation, and the ester profile works well in both hoppy and malty American/British-style ales. I can really ramp up the esters with pitching/fermentation temperature too, which can add some nice complexity to something like a mild or porter.

Wyeast 1272 is the same strain as Siebel Bry 97.  It's one of my favorite yeast strains as well. Bry 97 is less one dimensional than Siebel Bry 96 (a.k.a. "Chico", 1056, WLP001, and US-05).

I still believe that Bry 96 and Bry 97 are the two strains that were used at Ballantine's beer and ale breweries, respectively.  These strains are held by the USDA Agricultural Research Service NRRL collection.

NRRL Y-7407  (Bry 96?)
  Accession numbers in other collections: Lange 2
  Isolated from (substrate): BR, Beer pitching yeast
  Substrate location: Ballantine Brewery, New Jersey, USA
  Comments: ID from 26S renal partial sequences.
NRRL Y-7408 (Bry 97?)
  Accession numbers in other collections: Lange 4
  Isolated from (substrate): BR, Ale pitching yeast
  Comments: ID from 26S rDNA partial sequences
If the Anchor Ale strain is from the Ballantine Ale brewery, I will have to give that a try on my next Ballantine IPA clone.

Sierra Nevada changed to pry off when they got a new crown seal material that required a high clamp load, but resulted in much less O2 ingress.

In the US bottles are just about all one way items. The glass can be recycled, but they are so thin they are not reusable. Most are very thin, weigh a US bottle and compare it to a similar size Euro bottle and you can see a difference. That said I use a lot of US thin bottles at home. For competitions I buy heavier new bottles from the LHBS.

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