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Messages - hopfenundmalz

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Yeast and Fermentation / Re: Making a started (Wort) from grain
« on: September 19, 2014, 03:49:30 PM »
when I'm feeling extra productive on a brew day I'll put an extra gallon or so of water through my main mash after I've collected what I want and boil that down to 1.030-1.040 and pressure can for starter wort. same idea, and it's sugars I would have fed to the chickens otherwise so I call it free!

+1, but no chickens here.

Equipment and Software / Re: Mini Tun
« on: September 19, 2014, 06:57:58 AM »
I have also done mini mashes in a pot, and you can preheat the oven and put the pot in there to hold temperature.

Equipment and Software / Re: Mini Tun
« on: September 19, 2014, 06:40:20 AM »
There is a video on this page that shows how to do it for less, scroll down to the mash tun build video.

The Pub / Re: Reinheitsgebot is Dead!
« on: September 19, 2014, 05:41:22 AM »
Of course the RHG was struck down by the EU as restrictive to trade. The German beer tax law is what is used today. It is a little less restrictive.

Homebrew Clubs / Re: Club bars and taps
« on: September 18, 2014, 04:35:47 PM »
AABG has a 12 tap system, a 10 tap system, and a bunch of jockey box systems in the 3 to 5 tap range. 

I agree with Drew on being selective.

Commercial Beer Reviews / Re: Icicle Crosscut Pilsner
« on: September 18, 2014, 04:32:42 PM »
I'm a huge fan of Leavenworth and Icicle Brewing, so this is probably biased. Ive had Crosscut at the brewery, but my podunk local store started carying it so I'm enjoying one now.

It has low level aromatics of peppery sulfur lager esters, and bready malt, with a faint spicy nobel hop in the background. If you are big on appearance this one is awesome. Straw yellow and brilliantly clear with persistent champagne pin point bubbles rising till your dont with the pint. The head was bright white and fairly persistent for a pilsner. Light lacing, no legs. The flavor is spectacular,  with a soft bready crackery malt, perfectly balanced against that peppery match head ester and spicy hop flavors. The bitterness is artfully balanced with the maltiness but now puckering. The mouth is full initially but the carbonation and bitterness sweep across the tongue making it finish clean crisp and dry. No lingering odd flavors at all. No off flavors at all. No faults. Yum!

If this were a home brew entery I would give it a 43-45

Yes, you have been practicing for the test.

I want to drink one from that description.

Ingredients / Re: maris otter
« on: September 18, 2014, 04:30:29 PM »
Guys i brew BIAB style and usually mash at 152 for 90 min. Do i need to jack up the temp? m still learning!

No - British Malts are malted to work in a single infusion in the 149 to 152 - ish range. You are then in what is called the brewer's window, where both Alpha and Beta are working (if there are Alpha and Beta - I kid).

Ingredients / Re: Barley Varieties
« on: September 18, 2014, 02:59:39 PM »
Depending on the year, MO is a blend so that it is not too hazy. Some warm dry summers in Britain caused high protein levels, so they blended with a variety that had lower protein levels.

Ingredients / Re: maris otter
« on: September 18, 2014, 01:43:10 PM »
MO doesn't have beta amylase?   :o


as far as I know MOST cereal grains have plenty of beta amylase. it's the alpha amylase that's hard to come by and makes barley particularly well suited for starch liquification

That was my understanding too.  Northern Brewer has a short lab report on each grain and it lists alpha-amylase as equal to 0.  It makes no mention on beta.

It wouldn't work as a base malt if it had no beta-amylase would it?


There are way too many 0's in that table to take it as authoritative and complete. 0 Protein, 0 Diastatic Power raise suspicion. That says it should not convert, but it does.

Ingredients / Re: higher alpha subs for noble hops
« on: September 18, 2014, 09:41:40 AM »
Instead of looking for high alpha acid substitutes for noble hops, you should stick with noble hops for flavor/aroma additions, and instead use the high alpha acid hops for bittering.

For lagers, I like Perle, Clusters, Styrian Goldings, Northern Brewer, and Magnum for bittering, in about that order. In the past I have tried varieties like Galena, Santiam and Vanguard for bittering, and found them to impart just enough American hop flavor to be distracting.

So, Cluster does not impart American hops flavor? I use Cluster in the CAP I brew, and have no problem with it in there. Fresh it does have the blackcurrant flavor that I don't associate with noble hops.

Ingredients / Re: Is Wet Hopping BS?
« on: September 17, 2014, 01:13:17 PM »
The one I made last year was not so good out of the box, but with some conditioning time of several months the chlorophyll calmed down and some nice hop character came out.

You can put me down as impressed.

With lighting can you do more than one crop a year? how many?

Ingredients / Re: higher alpha subs for noble hops
« on: September 17, 2014, 10:25:15 AM »
FWIW, start looking for subs for Northern Brewer.  Most hop growers will no longer be growing it due to low yield.

So what are we going to do for California Commons in competitions? Joking.

More like what will Anchor Brewing do?

Perle was bred from NB, and has some similarities.

Ingredients / Re: maris otter
« on: September 17, 2014, 09:55:02 AM »
Who carries the low Lovibond varieties, Jeff?
The summer ales I had were in London.

I think I got some from Midwest, or was it Northern Brewer, a couple years back.

You could probably order from these guys.

Ingredients / Re: higher alpha subs for noble hops
« on: September 17, 2014, 09:50:52 AM »
Hops and the substitution, Which they may have in the parentage.

Santium is slightly higher than Tettnanger.

Sterling is much higher than Saaz.

Vangaurd is a little higher than Hallertau.

I have used all of these, and they work reasonably well. For my competition German style beers I will use German hops for the flavor and aroma to have the appropriate flavor and aroma.

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