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Messages - hopfenundmalz

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3316
Events / Re: NHC 2014 - Lottery System for Registration?
« on: February 28, 2014, 07:22:48 AM »
Guess what conference that is.   ;D
It is a softball guess!

3317
I wonder if anyone has ever entered a category 1 in a Sam Adams bottle with a blotted out Sam Adams cap? Would really make you wonder huh? Especially if it was like a 49 point beer...
The Boston Lager would get dinged as being out of style in cat 1.

3318
Events / Re: NHC 2014 - Lottery System for Registration?
« on: February 28, 2014, 07:11:28 AM »
Still waiting to hear if lotto system is needed? Also hotels seem to be costly in the area right next to the confrence. Looks like they plan to shuttle people in from further away. Not looking forward to a bus ride at midnight after club night.....
Yes if you look online the rooms are high, there is a big conference going on that has blocks of rooms reserved at a conference rate.  :) as stated by thedarkside.

What were the publicly available room rates in Philly?

Edit - I was in GR last Saturday night, as we poured beer for a brewer friend at the MI Winter beer fest, which has about 7000 people when you include workers. Our usual hotel was expensive, compared to what we are used to. Be glad there is a negotiated conference rate that you will be able to reserve your room at.


3320
Yeast and Fermentation / Re: Finished Beer PH?
« on: February 28, 2014, 06:50:31 AM »
I question the pils and bock line having a pH over 4.6. It might be true, but it is often stated that beer is safe as the pH is 4.6 or below. Time for some searching.

3321
Extract/Partial Mash Brewing / Re: an American SMaSH Series of Pale Ales
« on: February 27, 2014, 07:18:17 PM »
OK, if you are tied to a LME or a DME that is fine. Most are thought to have a blend of a base malt and carapils or something like that. That will not really be a SMaSH, but would hold the fermentable so constant. Just being exacting as it would not be a "single malt".

3322
Extract/Partial Mash Brewing / Re: an American SMaSH Series of Pale Ales
« on: February 27, 2014, 06:51:55 PM »
This not a SMaSH, but it is hop Russian River evaluates new hops. The 90 min. Addition is adjusted to give the same IBU. Tom Schmidlin brewed the 4 beers for the Stan Hieronymus talk on hops in Seattle. Those were tasty and educational.
 http://www.ahaconference.org/wp-content/uploads/presentations/2012/1616-16%20New%20Hop%20Varieties%20-Stan%20Hieronymus.pdf

3323
General Homebrew Discussion / Re: Quick question about attenuation
« on: February 27, 2014, 08:52:09 AM »
The CAMRA books I have have the mash temp for milds at 153F, but those generally have other things like a god amount of crystal malt or wheat to aid the body. If you look at the NHC award winners that were milds those go to 156F.

I also will be contrarian in that if I want a malty beer I do that with the malts selected, and malty does not equal sweet. You can have a malty beer that is fully attenuated, Oktoberfests come to mind.

For some British beers, more crystal is not out of place. One should also think about mild ale malt, amber malt, and broom brown malt for some of those beers. Bitterness levels and water chemistry can also be adjusted to give a dryness to a beer.

Uncle Jeff's $0.02 on this.

3324
General Homebrew Discussion / Re: Quick question about attenuation
« on: February 26, 2014, 05:00:53 PM »
FWIW, Greg Doss found the greatest fermentability at 154F IIRC.
It was 153F for Pils malt. There was a local maximum. Fairly flat at lower temps until 148 or 149, then it increases with the peak at 153, then decreases with a steady slope as the temp increases.

The yeast used will have a big influence, one should consider that also. Greg had data for yeast strains also.

I also believe he conducted his mash for 45 minutes regardless of temperature. I always suspected that you may see the fermentability of the lower-temp mashes in this study increase if they were given more time.



+1.  That's my feeling. While 153F may have proven out in a mash of that duration, I still feel that a 75 -90 minute mash @ 148F wins, in terms of fermentability. Obviously recipe design comes into play heavily regardless.

IIRC he did a test with longer times, 75 minutes at 153F was better than 45 minutes at 153F.

I might have to read that one again.

3325
The Pub / Re: 5 issues craft beer drinkers should be aware of
« on: February 26, 2014, 02:17:16 PM »
Good article Denny. It probably wouldn't be a bad thing to start making safety a cool thing, even in homebrew. Perhaps a forum section devoted to it. Maybe a push for a session on safety at NHC ? Or even frequent safety articles in Zymurgy?

Damn good idea, Jim!  Wanna write it?
There were a few mentions of safety in past Zymurgy articles, one by Chris Frey comes to mind.

I try and pay attention to safety when brewing. Boiling sticky liquids, open flames, hot metal stands and pots, pressurized gases, glass now and then, and electricity for pumps and bucket heaters - what could go wrong?

3326
Equipment and Software / Re: Now that I have a pump to whirlpool with..,
« on: February 26, 2014, 12:04:48 PM »

I have a false bottom in the kettle and the pick up is below it. Works great with whole hops. Pellets can be an issue above ~10 oz in 10 gallons, as those particles get through.

I have a smaller false bottom from a mash tun that I don't use often. It's dome shaped with slits and fits in a 5 gallon igloo cooler. As long as I can get it to sit flat would that work?


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It would as long as it fits tight with no gaps, and is stable. I do scrape the false bottom with a SS spoon sometimes if the flow slows. That happens more with pellets.

3327
General Homebrew Discussion / Re: Quick question about attenuation
« on: February 26, 2014, 12:01:38 PM »
FWIW, Greg Doss found the greatest fermentability at 154F IIRC.
It was 153F for Pils malt. There was a local maximum. Fairly flat at lower temps until 148 or 149, then it increases with the peak at 153, then decreases with a steady slope as the temp increases.

The yeast used will have a big influence, one should consider that also. Greg had data for yeast strains also.

I also believe he conducted his mash for 45 minutes regardless of temperature. I always suspected that you may see the fermentability of the lower-temp mashes in this study increase if they were given more time.

Still, Greg's talk did make a difference in my practice. I don't bother mashing below 153F any more, I mash at 156F for a little more body and 162 for session beers.

Kai had similar results. I don't remember how long he mashed, but it is on his page.

3328
Equipment and Software / Re: Now that I have a pump to whirlpool with..,
« on: February 26, 2014, 10:44:53 AM »
I have a false bottom in the kettle and the pick up is below it. Works great with whole hops. Pellets can be an issue above ~10 oz in 10 gallons, as those particles get through.

3329
General Homebrew Discussion / Re: Quick question about attenuation
« on: February 26, 2014, 10:39:11 AM »
FWIW, Greg Doss found the greatest fermentability at 154F IIRC.
It was 153F for Pils malt. There was a local maximum. Fairly flat at lower temps until 148 or 149, then it increases with the peak at 153, then decreases with a steady slope as the temp increases.

The yeast used will have a big influence, one should consider that also. Greg had data for yeast strains also.

3330
This is excellent Janis. Third lottery? Who knew?

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