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Messages - hopfenundmalz

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3331
The Pub / Re: Pint Glass Pricing Poll
« on: January 19, 2013, 01:27:10 PM »
People pay for beer glasses?

It looks like I am paying $255 for a glass this year, know what I mean?  :)

Think of all the free refills you'll get.

I will let you buy me a beer on club night. Hope you have yours there.

3332
All Grain Brewing / Re: Overshot Mash PH
« on: January 19, 2013, 11:14:33 AM »
Not much, the worst that could happen is that the beer might be slightly sharp in taste, I don't think it will end up tart.

3333
General Homebrew Discussion / Re: Cold Steeping Dark Grains
« on: January 19, 2013, 08:53:39 AM »
I just did the cold steeping technique with the chocolate malt for an American Brown. (Brewed for a national television audience - details to come when I know the air date.) I have found that the beer is lacking in intensity for the chocolate character. The recipe originally called for 8 ounces of chocolate malt. I steeped 10. I first added the equivalent of 6 ounces, and found it very weak. I added all of the rest, and it's improved, but still weak. I'm going to steep more grain, and blend it in soon. I'm curious about other people's experiences here. Have you gotten good results with the same amount of grain as you previously mashed, or did you need to use more grain? I'll add that I really like the smooth character, but it just needs to be bumped up a bit from where it is now. The nice thing is, it's easy to bump it up with this method.
Dr. Fix said it was not as efficient, so you need to use 1.5 to 2 2 to 3 times the grain. Scroll down.
http://www.cascade-brewers.com/faq/

3334
Ingredients / Re: Bine Ripened Summit Hops
« on: January 19, 2013, 07:07:36 AM »
If you use them for a bittering hop (it is a high AA variety) you will boil off the sulfur compound that causes the onion/garlic that those are known for. You will not get the orange/tangerine that you want.

The sulfur compound becomes higher if the hops are ripened longer. This is done to get higher AA, which increases with ripening also. The use of sulfur based fungicides will cause the onion and garlic to go up also.

You might try and do a small 1 gallon test batch with Summit all the way, and see if you like it or not.

Hope this helps.

3335
I thought the process of making the DME or LME denatured all of the enzymes.  Am I mistaken on this?

Dave

I think you are correct. But adding the extract to the mini-mash has potential to dry out the beer.

3336
All Grain Brewing / Re: Adjusting gravity with DME
« on: January 19, 2013, 07:00:08 AM »
Doing a high gravity beer recipe of mine at a local brewpub, the brewer added a bag of DME to 7 barrels. That is standard procedure for him, as they max out the mash tun for big beers. We also added some sugar and a gallon of molasses to this one, a Baltic Porter. Turned out pretty good!

3337
The Pub / Re: Astronomical alcohol
« on: January 18, 2013, 08:06:26 PM »
400 trillion trillion pints of poisonous beer.  It's methanol.
So it was about a high ABV BrewDog beer!


Just kidding...

3338
Events / Re: NHC 2013
« on: January 18, 2013, 08:04:41 PM »
The way it has worked before, passes have the person's name printed on them and are worn around your neck on a lanyard.  Different colors for either full conference or social only, so that only pass holders with a full conference ticket gain entry to the seminars.

They also issue separate tickets for the banquet.  To get into the banquet room you have to have a pass (around your neck, with your name on it) as well as the ticket.

I don't remember a ticket last year, first time. The proper pass on the lanyard was the ticket.

3339
Yeast and Fermentation / Re: Aging a big Baltic Porter
« on: January 18, 2013, 12:37:57 PM »
I've recently had some input that is causing me to rethink my original strategy .  So, after 6-7 weeks of lagering a 10.6% ABV Baltic Porter at ~34* should I keep it at that temperature for aging, or move it to my wine cellar which is at 55*?    My target for drinking is July and beyond.  Thanks!

Steve

Same type beer aged much better in the cellar.

3340
Events / Re: NHC 2013 Hotel?
« on: January 18, 2013, 12:02:29 PM »
Hey Guido - any more info on that parking 4 block away?

Are there any commuter lots on public transportation that can be used for parking once checked in at the hotel. Have done that in DC, worked great.

You probably know as much about parking in Philly as I do.  A google link www.philadelphia.centralparking.com took me to the parking garages in town.  I clicked on the Center link to the right and found a garage at 800 Market Street (4 blocks away) for $18/day with an printable online coupon.  There's also a garage at the 1500 block of Market Street, but that must be a ritzier neighborhood because it was $25/day.  If anyone has better intel then me about the parking situation, please chime in by all means.

Thanks for the info and link.

We are probably equal in our knowledge of parking in Philly.  Was only once some years back.

I'll let you figure it all out Jeff and get back to me.  ;D

Asked an AABG member that moved to Philly for advice. Will let you know.

3341
The Pub / Re: Astronomical alcohol
« on: January 18, 2013, 10:39:16 AM »
Cool stuff Denny. I was expecting a new beer from BrewDog.

3342
Events / Re: NHC 2013 Hotel?
« on: January 18, 2013, 10:37:15 AM »
Hey Guido - any more info on that parking 4 block away?

Are there any commuter lots on public transportation that can be used for parking once checked in at the hotel. Have done that in DC, worked great.

You probably know as much about parking in Philly as I do.  A google link www.philadelphia.centralparking.com took me to the parking garages in town.  I clicked on the Center link to the right and found a garage at 800 Market Street (4 blocks away) for $18/day with an printable online coupon.  There's also a garage at the 1500 block of Market Street, but that must be a ritzier neighborhood because it was $25/day.  If anyone has better intel then me about the parking situation, please chime in by all means.

Thanks for the info and link.

We are probably equal in our knowledge of parking in Philly.  Was only once some years back.

3343
The Pub / Re: Pint Glass Pricing Poll
« on: January 18, 2013, 09:52:03 AM »
People pay for beer glasses?

It looks like I am paying $255 for a glass this year, know what I mean?  :)

3344
Events / Re: NHC 2013 Hotel?
« on: January 18, 2013, 07:54:54 AM »
Hey Guido - any more info on that parking 4 block away?

Are there any commuter lots on public transportation that can be used for parking once checked in at the hotel. Have done that in DC, worked great.

3345
All Grain Brewing / Re: First all-grain, help me make a SMaSH APA recipe?
« on: January 17, 2013, 01:44:20 PM »
My local water is very hard, but I haven't had an analysis done on it yet.  Alkalinity is reported as being 240 ppm as CaCO3, hardness as 360 ppm, and sulfates as 61 ppm. (Here's a link to the water report, which is semi-helpful.) I plan to get some out of my faucet filter and throw in a Campden tablet (chloramine, yuck), but I wouldn't be opposed to substantially diluting my water with distilled.

Should I follow Palmer's advice and add a small amount of dark malt just to lower the pH, or consider pH5.2 mash stabilizer?

What else do I need to know?

This should help your water knowledge, as it is Martins page on water knowledge.
https://sites.google.com/site/brunwater/water-knowledge

I have spent a lot of time in Lafayette in the last year due to elder care issues. The water is hard, but last time I was there it did not seem so bad. Mine is worse, especially for alkalinity.

Hardness as CaCO3 = 423ppm
Alkalinity as CaCo3 = 298 ppm

I had to do something to make the beers I wanted, so my advice is to see if you can find a water machine in town that has RO process touted on it. That takes most of the minerals out and is much cheaper than distilled, I pay $0.29/gallon. This is what Gordon Strong says he does in Brewing Better Beer, and I have heard he makes good beer.

If you can check pH, that is a step in the right direction. Lactic or phosphoric acid are good for dropping the pH for all pale malt or Pils malt (I do SMaSH beers called Pilsners  ;)). If you need to raise pH, get some pickling lime. I found mine at the Rural King farm store on Teal by the Alcoa plant when I was in town to see the inlaws.

5.2 didn't do much for me, but I was using RO water - and I had a pH meter that said it wasn't doing much for me.

Edit - get some pH papers. Read about the correction to apply in Martins water page. Read about 5.2 on Martins water page.

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