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Messages - hopfenundmalz

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3271
Ingredients / Re: Your Grain Inventory?
« on: September 27, 2014, 08:09:02 AM »

Sure is true. I have found that now and then I need to make small adjustments, per the pH meter. Martin posted about Rahr 2 row being more acidic, so it is entered with a 4L for color, which has brought that in close.

As an old engineer I trust computer program results if all input data are accurate. The results should be validated with measurements, I.e. the experience with Rahr.
You should stick to Briess.

Good one! Looked around the webz and found that. :o

I am using Rahr because it is about $10 a bag less. I am also frugal.

3272
Ingredients / Re: Your Grain Inventory?
« on: September 27, 2014, 08:00:19 AM »
Sure is true. I have found that now and then I need to make small adjustments, per the pH meter. Martin posted about Rahr 2 row being more acidic, so it is entered with a 4L for color, which has brought that in close.

As an old engineer I trust computer program results if all input data are accurate. The results should be validated with measurements, I.e. the experience with Rahr.

3273
Ingredients / Re: Your Grain Inventory?
« on: September 27, 2014, 05:25:15 AM »


I went to a local homebrew shop a while ago asking if he had lactic acid in stock.  He said he didn't carry it because no one uses it anymore and just uses 5.2  ::)

I haven't been back there since and got my lactic acid at a different (and better) shop.

good call.

The are those that have pH meters and those that use 5.2.

3274
Extract/Partial Mash Brewing / Re: Article Tips
« on: September 27, 2014, 05:17:41 AM »
In a conical the hops might drop into the cone. Pros get them back into suspension by blowing CO2 into the bottom port.

3275
Ingredients / Re: Hops
« on: September 26, 2014, 09:14:24 PM »
I'm not sure if Cluster was ever grown out west.  I'm also not sure it wasn't!
There was California Cluster. That is pretty west.

3276
Ingredients / Re: maris otter
« on: September 26, 2014, 06:42:37 AM »
Beta-amylase in a mash is destroyed by heat before alpha-amylase.  It is odd to me that MO would have little to no apha-amylase but have fair amounts of beta.  This oddity is the source of error in my earlier statement.  Mashing MO at 158 would seem to be a recipe for disaster since beta is destroyed so quickly at that temp (at least in dilute mashes).

Sent from my SGH-T839 using Tapatalk 2
Exactly what I was alluding to. If you look at the historic recipes that Ron Pattinson has published, there is often some NA malt in there too. That would help conversion.

3277
Ingredients / Re: Hops
« on: September 26, 2014, 05:51:44 AM »
A good guess would be Cluster. Wild hops could be a possibility.

3278
All Grain Brewing / Re: Burning your bag in BIAB?
« on: September 24, 2014, 11:09:50 AM »
As to HSA, I think you are right, Mike, but isn't it really a storage issue - i.e., HSA mainly affects the time period that storage can be had before staling sets in?  If so, then to be really meaningful, the test should be side by side over various lengths of time to see the difference (unless your club did long term aging on both samples that were tested).

I'm no Hashimoto, just saying....

The research was done for long term storage of pale lagers as I remember. Those have little/no darker malts with anti-oxidative properties, and are often filtered so there is no yeast in the package.

Charlie Bamforth says we should not worry about it.

3279
Ingredients / Re: Your Grain Inventory?
« on: September 24, 2014, 11:07:01 AM »
My grain inventory is like my hop inventory - too much! I am trying to draw those down before I buy more.



+1.  And my wife would tend to agree too.  :D

EDIT-   Still haven't tried the Mandarina, but I want to.  I was thinking in all late/whirlpool hopped cream ale.

The guys from SAAZ had a booth at the NHC, all single hopped beers, and it was the one that I liked.

Back on topic. I have base grains from most regions, US and German crystal/cara malts, black malts of various types, and flaked adjuncts on hand. It is too much right now. I need to brew some big beers and use a big chunk up.

3280
Ingredients / Re: Your Grain Inventory?
« on: September 24, 2014, 09:32:34 AM »
My grain inventory is like my hop inventory - too much! I am trying to draw those down before I buy more.

Saw Mandarina Bavaria hops, and it whispered "buy me", so there is that hop to brew with now.

3281
Events / Re: NHC 2015 Location in San Diego?
« on: September 24, 2014, 09:23:58 AM »
Does anyone know where in San Diego NHC will be hosted? I want to start thinking about booking a hotel since Comic Con is happening the same weekend as NHC and hotels will probably fill up early.

I believe we have the whole hotel/resort blocked out right now so trying to book early won't work for the central location.

Not to mention that we have a special rate that won't be available until the announcement is made.

+1 A guy I used to work with looked at reservations in GR before the Conf. rate details were announced, and he said the high room rates deterred him from going. I had to explain that blocks of rooms are reserved by the AHA for the conf, and there is a lower conference rate, you just have to wait for the announcement.

3282
Beer Travel / Re: London
« on: September 24, 2014, 09:18:20 AM »
arustyt - where are you staying? Greater London is a big place. Recommendations will depend on where you are located.

3283
Ingredients / Re: maris otter
« on: September 24, 2014, 07:40:23 AM »
So I misstated the info, but what I said is somewhat correct.  From Lewis and Young's Brewing textbook on p. 183 and table 10-1: UK Pale ale typically has has non-detectable levels of dextrinizing units, which is largely a measure of alpha-amylase.   

Sent from my SGH-T839 using Tapatalk 2

That is interesting, I had to go and get my copy of Lewis and read that section. I wonder what some of today's UK malts would measure at.

That also makes me wonder about the homebrewers that mash MO at 158F for more body. I need to read chapter 10 again, and Chapter 13 - I got bogged down at chapter 11.

3284
The number for wet to commercially dried comes out to 4.6 time wet to dry.

3285
Equipment and Software / Re: Bru Gear - New Kettle/ Conical Manufacturer
« on: September 23, 2014, 12:43:22 PM »
That looks nice, and very shiny.

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