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Messages - hopfenundmalz

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3331
Yeast and Fermentation / Re: Lager yeast starter smells like diacetyl
« on: March 12, 2014, 04:17:39 PM »
IIRC that one is a good diacetyl producer. You need to pitch a lot of it a little below fermentation temp, manage the temps during fermentation, and do a diacetyl rest or a long lagering time. The yeast will reasorb the diacetyl when they are done fermenting given time. With a starter you have not given them time to reabsorb. I also recommend yeast nutrient in the end of the boil.

3332
Homebrew Competitions / Re: Thoughts/Opinions
« on: March 12, 2014, 07:40:42 AM »
I'm surprised my hops are still alive. 85 yesterday, 35 today.
We had 2 sunny warm days in the 50s. The hops were still under a foot of snow. About 7 inches of fresh snow has fallen on top of that. The predicted low is 0F tonight. It is still winter on the calendar, so it can be expected up here in MI.

3333
Pimp My System / Re: My basement electric brewery
« on: March 12, 2014, 04:58:07 AM »
Good work!

3334
All Grain Brewing / Re: Batch Sparge and Tannins
« on: March 11, 2014, 06:57:19 PM »
That water report is very interesting.

First, the level of K/Ca/Mg seem to point that the water's been treated, but then there's the abnormally large Na and HCO3 concentrations and a substantial amount of residual Cl ion.  It seems like the water's getting treated.  Then, someone comes along and adds table salt and baking soda to the water.

Interesting none the less.  Thanks for sharing.
Water softeners remove Ca and Mg, those ions are exchanged with NA, so the low Ca and Mg with high Na says water softener. Water softeners don't reduce the HCO3 or Cl.

This caught my eye when I read it.
"This water is softened not RO. Ray Ward."
Dr. Ray Ward is the Ward in Ward Labs.

Edit from another discussion. Before and after ion levels.
https://www.homebrewersassociation.org/forum/index.php?topic=9988.msg122797#msg122797

3335
All Grain Brewing / Re: Batch Sparge and Tannins
« on: March 11, 2014, 05:25:23 PM »
The machine I get RO from tested at 12 ppm TDS and all of the brewing ions were <1 ppm from a ward lab test.

Tell them their RO is not as advertised. Find a new store to buy RO from.

Here is my RO water from a store machine, then my tap water.

There are 2 reports here.  Store bought RO water, and then my towns water.  Samples were last December-ish.

I use the RO for brewing and add different salts to get the profile I want.

RO Water, Milford Michigan tap Water
pH 6.3, 7.8
TDS 12, 630
Cond. mmho/cm 0.02, 1.05
Cations/anions me/L <.1/<.1, 11,10.8

Na <1, 58
K <1, 3
Ca <1, 114
Mg <1, 33
Harness CaCO3 <1, 423
Nitrate <0.1 (Safe), 0.3 (Safe)
SO4 <1, 16
Cl <1, 132
CO3 <1, <1
HCO3 <1, 364
Total Alkalinity CaCO3 <1, 298

3336
Beer Travel / Re: Köln, Dortmund and Düsseldorf recommendations?
« on: March 11, 2014, 12:50:39 PM »
In Duesseldorf there are the brewpubs, I like Uerige, but Schluessel,  Im Fueschen, and Schumacher are all good. There is a new one called Kuerzer, have not been there.

In Dortmund there is Hovels Bitter bier, which I liked. Dortmund is not the brewing center it once was.


3337
General Homebrew Discussion / Re: NHC shipping issues
« on: March 10, 2014, 06:20:47 PM »
A guy in our club is hauling entries to Zanesville this weekend. He has family there.

We hauled club entries, and for some other brewers to Indy when first round was there. I have family there.
Yeah I remember... that was the year I was screwed and my entries were deleted lol.

Can you explain that? Can't remember. Konrad and Phil did well if IIRC.

3338
Events / Re: NHC Hotels filled up already?
« on: March 10, 2014, 06:14:37 PM »
I have never received the email even though I paid for my tickets already and received my confirmation from altitude. The email didn't go to SPAM. I've been checking that too.

I'm really bummed now since I haven't booked a room yet. I've email someone at the AHA but haven't heard anything. What happened to the email I was supposed to get?

Bummed in Indy :(
Contact Katherine ASAP. At the end she says some rooms available.

https://www.homebrewersassociation.org/forum/index.php?topic=18536.msg236889#msg236889

3339
General Homebrew Discussion / Re: NHC shipping issues
« on: March 10, 2014, 01:52:52 PM »
A guy in our club is hauling entries to Zanesville this weekend. He has family there.

We hauled club entries, and for some other brewers to Indy when first round was there. I have family there.

3340
Going Pro / Re: So You Think You Want to Open a Brewery...
« on: March 10, 2014, 11:42:32 AM »
Good article,but it appeared some where else on the net before. I said, read this, then I saw the pictures and recognized those.

3341
This might help.
/attachments/0000/1249/MJzym06_LateHops.pdf

3342
Beer Recipes / Re: Habanero/Mango Pale Ale
« on: March 10, 2014, 04:58:38 AM »
http://seanterrill.com/wp-content/uploads/2012/10/Mango-Habanero-IPA.pdf

I've brewed this a few times; people can't get enough of it. No need for actual mango if you're using a lot of Citra, IME. Just make sure to de-seed/vein the habs.

Very nice looking recipe. I think I want to use actual fruit in mine though. If it was just me drinking this beer, I would consider using a good amount of Citra to achieve the desired mango flavor. However, this will be on tap for a 4th of July party and would be afraid that the masses wouldn't drink it if it's too hoppy. I'm don't worry about the BMC drinkers because there's never a guarantee with that. But I do what people who drink craft beers who are not a fan of hoppy beers to drink it.

So these BMC drinkers will have no problem with the habanero heat? Chili beers can be more polarizing than hoppy beers.

What ever you decide to brew, good luck. I have been mulling over doing a smoked chili beer. A small brewery about an hour from home does one that really hits the spot with me.

3343
Beer Recipes / Re: Habanero/Mango Pale Ale
« on: March 09, 2014, 08:54:44 PM »
Speaking of GR and mango habanero beers, Founders made this one that I liked, but it wasn't for everyone. It had a good mango flavor that then faded and the heat would build to a nice warming level. All gone, unless they make more.
http://foundersbrewing.com/backstage-series/mango-magnifico-con-calor-2013/

3344
It depends on the beer I am targeting. It can go from heavy on the early additions, to none before 30 minutes, to FWH then a huge charge at flame out then whirlpool.

If you are an AHA member you can find Mitch Steele's presentation from last year. He talks of traditional and new techniques.
http://www.homebrewersassociation.org/lets-brew/resources/conference-seminars/

3345
Homebrew Competitions / Re: Thoughts/Opinions
« on: March 09, 2014, 02:09:54 PM »
I figured out the comp, looked it up, and a friend from my club did well. He is a top notch brewer, and often medals in this competition.

The host club has some outstanding brewers. Yes they do.

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