Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - hopfenundmalz

Pages: 1 ... 216 217 [218] 219 220 ... 557
Thanks, I have already been convinced that my next bag of 2 row will be Rahr. And I did have it wrong, my LHBS sells Briess 2 row pale ale malt and 2 row brewer's malt. I was just adding that I had had the same question when shopping locally here, but great to see the replies. Also, what really is the difference between 2 row pale and 2 row brewer's malt? Or is that the same question the OP had asked?
The pale malt has higher Lovibond and lower DP.

Yeast and Fermentation / Re: Yeast starter time question
« on: October 22, 2014, 12:05:56 PM »
We had a saying in the lab "measure with a micrometer, mark it with chalk, cut with an axe". Sometime one would add "file to fit, paint to match it up".

Any simulation needs accurate input data. Validation of predictions are also needed rather than blind faith on the computed results.

Beer Recipes / Re: Helles Bock for Pro-Am Competition
« on: October 21, 2014, 04:01:26 PM »
Chill to 44 or 45, I also have been doing higher gravity beers at 48 or 49F to reduce fusels.

Pitch what a yeast calculator says, which is much more than an ale. Aerate or use O2 before you pitch. Some Wyeast nutrient in the boil is good practice. Lager as cold as you can, -1C is what I have been doing.

Copper is a little faster no argument.
 These guys were more like 90% for SS. Stirring would speed both up.

How much is hands down?

Running the numbers, one gets that the SS is about 88% of the copper. What are your numbers?

Copper costs more today, which was a surprise. SS is more durable.

If one looks at the effectiveness, it only goes a little in favor of copper.

Buy the biggest you can afford. You can make a copper chiller easier. I have a 50ft 1/2 inch copper chiller.

Equipment and Software / Re: Aluminum Pot Oxidation
« on: October 18, 2014, 06:44:07 PM »
So what would be the best way to get the top to look like this then?
Put an inch or 2 of water in it, boil with the lid on is the standard advice.

Equipment and Software / Re: "Industrial" inline sanitary air filter
« on: October 18, 2014, 07:19:34 AM »
Maybe you want an industrial sized HEPA filter?

General Homebrew Discussion / Re: Bru'n water PH using German Melanoiden
« on: October 18, 2014, 07:05:42 AM »
Somewhere I read that what causes the higher acidity in these malts such a crystal and aromatic malts are ... Melanoidins.

Ingredients / Re: C40 or C60?
« on: October 17, 2014, 11:48:53 AM »
I have two pound packages of C40 that I bought from the same place that are the exact same color of what is labeled as C60 in this picture.
Then you may have a problem. Do a test and see which you should use in what application. Maybe I have. Gotten some mislabeled in the past.

Ingredients / Re: C40 or C60?
« on: October 17, 2014, 11:24:30 AM »
Crush a bit and do a mini steep to see what happens.

I agree witt Steve. The C60 always looked lighter to me. But you are more concerned with the sugars inside. Crack some and see. Do the mini mash.

General Homebrew Discussion / Re: CAMRA homebrew book
« on: October 17, 2014, 07:27:49 AM »
The recipes are fairly good. One sees similarities in the malt, crystal is usually 5% or so. Mash temps usually are 149 to 151 F. Early hops at 90 or 60 min. Some late hops at 10 min. Only a few recommend dry hops. Hops are pretty typical British varieties. Yeast is not as specific as I would like, as are the fermentation specs. Not much of anything on water. All of this is from memory.

It gets you in the ballpark.

Ingredients / Re: Is gypsum gypsum?
« on: October 17, 2014, 07:17:43 AM »
That drywall from China was gypsum (and some other stuff) just saying.

Ingredients / Re: Does Briess mix crystal malts?
« on: October 16, 2014, 02:54:39 PM »
I received a few crystal malts from an on-line retailer a couple days ago.  The first thing I noticed was the the Briess crystal 40 they sent me was noticeably darker than the british crystal 50/60 that I received. Thought it was strange, so when I went to add them to my stock I noticed that the Briess crystal 40 was indistinguishable visually from the great western crystal 60 that I had, and definitely much darker than the crystal 40 that I had.  Figured they were merely just mislabeled. I wonder with all the malts and hops being packaged how often this happens. It did not happen according to them.

According to the on line supplier," they have just recently switched to a new supplier and each maltster has a SIGNIFICANTLY different product labeled crystal 40".  So now the Lovibond rating is unique to each maltster as well??
Yes, they are different Lovibond for specialty malts. Go to 2010 and open the specialty malts presentation by Kuhl.

Ingredients / Re: zinc supplement
« on: October 15, 2014, 08:29:24 PM »
Isn't there zinc in wyeast nutrient?
It is pretty high on the list of ingredients.

Pages: 1 ... 216 217 [218] 219 220 ... 557