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Messages - hopfenundmalz

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3331
Ingredients / Re: Wyeast yeast nutrient
« on: September 30, 2014, 03:38:51 PM »
Ive often wondered though, how much of my wyeast nutrient is getting pulled to the bottom by my whirlfloc. But im not curious enought to send a side by side experiment sample to a lab. And I highly doubt I could taste a difference between the two in the final product. Frankly, I add nutrients out of habit
Your yeast probably thank you.  ;)

3332
Beer Recipes / Re: Experimental IPA, Need a little help
« on: September 30, 2014, 03:37:23 PM »
+1 to what Mort said.

550 is a very versitle Belgian yeast, so it is a great choice.

3333
Beer Recipes / Re: Experimental IPA, Need a little help
« on: September 30, 2014, 12:47:44 PM »
Looks to be fine. Is that really 0.1 oz. Pacific Gem?

3334
Ingredients / Re: Water report for Culligan RO system
« on: September 30, 2014, 11:19:15 AM »
Dang! What system do you have?

It also depends on how mineral laden the source water is. RO takes out about 98%.

Any idea of what your tap water has Steve? The Ca and Mg look to be low on the city water report, but those are the only ions I saw.

3335
Homebrewer Bios / Re: Jim Rosenkranz aka Redbeerman
« on: September 30, 2014, 11:11:59 AM »
The plan is to be in San Diego next year followed by a trip to Napa and then perhaps the PNW.  I hope to see you all there!

Make a stop in Paso Robles for some Beer and Wine tasting.

3336
Ingredients / Re: water from multiple sources
« on: September 30, 2014, 01:20:41 AM »
How do you know what amounts of minerals are in RO water though? If you're talking Deep Rock water or Aquafina or something like that, most of those water machines are just local water that's been purified. But even looking at Deep Rocks water quality reports they still contain minerals and their ph can vary depending on the local source they are gathering from. Maybe I'm missing something though with the RO stuff.


Sent from my iPhone using Tapatalk

RO filters remove 98% of the minerals if working properly. What is left depends on the source water and the filter.

Recently posted test results for RO water.
https://www.homebrewersassociation.org/forum/index.php?topic=20617.0

3337
Ingredients / Re: Water report for Culligan RO system
« on: September 29, 2014, 03:36:48 PM »
Close enough for homebrewing!

3338
Beer Recipes / Re: Pilsner Help
« on: September 29, 2014, 02:07:56 PM »
Another question comes up looking back at this. And this is a total noob question, are Czech Saaz hops common in German Pilsner? Bjcp says only noble German hops, I know Czech is close by, just wondering, guess I should read the hops book I bought as well, lol


Sent from The Alpine Brewery using Tapatalk

The Germans use many of the varieties that are spicy like Saaz (and have the Saaz DNA but are grown in Germany). Tettnanger and Spalt are spicy Saaz relatives. Finishing a German Pilsner with Saaz works fine.

3339
Beer Recipes / Re: Pilsner Help
« on: September 29, 2014, 01:54:49 PM »
You want to get some Sulfate into the water for that "Hop bitterness dominates taste and continues through the finish and lingers into the aftertaste." thing that goes on in most German Pilsners. Somewhere in the 40 to 90 ppm range would work. Sulfate will get you a dry lingering bitterness.

3340
Ingredients / Re: Reading a Malt Analysis sheet
« on: September 27, 2014, 07:16:24 PM »
Sorry! Jeff is right. I had the Kolbach index confused with the Windisch-Kolbach number.

They don't have DP listed on that analysis, but regardless, you'll be fine. Light Munich will self-convert.
WK is the unit used in the EU, and one can find the conversion on the net.

There are some dubious numbers on the webs for Lintner DP as the web owners don't know the difference.

3341
Beer Travel / Re: London
« on: September 27, 2014, 07:01:44 PM »
The Grapes on Narrow St. is a historic pub overlooking the Thames.

3342
Ingredients / Re: Reading a Malt Analysis sheet
« on: September 27, 2014, 05:01:39 PM »
Kolbach Index is the diastatic power.

As far as extract, it depends on how BeerSmith calculates it. The dry basis extract is just the as-is with the moisture content subtracted out.
Kolbach is Soluble/Total Nitrogen, and is a indication of modification, higher being being better modified.




3343
Extract/Partial Mash Brewing / Re: Article Tips
« on: September 27, 2014, 03:56:56 PM »
I think limiting the amount of Oxygen after pitching is also very important. A buddy of mine has a keg specifically used for dry hopping to transfer without exposure to O2. You can also read the Zymurgy with the NHC winner in the IPA category. He has won a couple of times and his process is all about not exposing the beer to O2.

Yep, limiting O2 exposure is huge. I rack into a purged keg and do my dry hopping there, in a canister. The hop aroma is stronger and lasts longer this way. +1 to Kelsey and Mitch Steele both having excellent IPA tips.
.
Vinnie Cilurzo said years back that one should purge the vessel and hoses.

3344
Ingredients / Re: Reading a Malt Analysis sheet
« on: September 27, 2014, 03:49:08 PM »

3345
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.

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