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Messages - hopfenundmalz

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Is everything on the kegorator Stainless Steel?

All Grain Brewing / Re: Newbie Malt Question
« on: August 21, 2014, 04:56:03 AM »
Most would place the janitorial skills higher.

I have lost count of the number of people that I have met who assume that brewing is an extension of cooking.  However, being a great brewer has more to do with one's cleaning skills than it does with one's cooking skills.
I showed a young guy who had finished culinary school how to brew. He said it was more along the lines of baking than cooking, as ingredients were weighed and you did not know how it turned out until later. He said when cooking you taste and adjust on the fly, and the results are known quickly. I learned that with training one could just look at water when being heated and know the temp with some accuracy. When heating sparge water he told me it was at 170F, the kettle thermometer was facing away from him. The surface gets very still at 170F.

Yeast and Fermentation / Re: Choosing a house yeast
« on: August 20, 2014, 02:38:15 PM »
I really like 1272. Good performance, high flocculation, and the ester profile works well in both hoppy and malty American/British-style ales. I can really ramp up the esters with pitching/fermentation temperature too, which can add some nice complexity to something like a mild or porter.

Wyeast 1272 is the same strain as Siebel Bry 97.  It's one of my favorite yeast strains as well. Bry 97 is less one dimensional than Siebel Bry 96 (a.k.a. "Chico", 1056, WLP001, and US-05).

I still believe that Bry 96 and Bry 97 are the two strains that were used at Ballantine's beer and ale breweries, respectively.  These strains are held by the USDA Agricultural Research Service NRRL collection.

NRRL Y-7407  (Bry 96?)
  Accession numbers in other collections: Lange 2
  Isolated from (substrate): BR, Beer pitching yeast
  Substrate location: Ballantine Brewery, New Jersey, USA
  Comments: ID from 26S renal partial sequences.
NRRL Y-7408 (Bry 97?)
  Accession numbers in other collections: Lange 4
  Isolated from (substrate): BR, Ale pitching yeast
  Comments: ID from 26S rDNA partial sequences
If the Anchor Ale strain is from the Ballantine Ale brewery, I will have to give that a try on my next Ballantine IPA clone.

Sierra Nevada changed to pry off when they got a new crown seal material that required a high clamp load, but resulted in much less O2 ingress.

In the US bottles are just about all one way items. The glass can be recycled, but they are so thin they are not reusable. Most are very thin, weigh a US bottle and compare it to a similar size Euro bottle and you can see a difference. That said I use a lot of US thin bottles at home. For competitions I buy heavier new bottles from the LHBS.

All Grain Brewing / Re: Newbie Malt Question
« on: August 20, 2014, 02:02:57 PM »
All are great comments.  I always say to folks who ask about homebrewing that its fifty percent janitorial skills, 25 percent artistic skills and 25 percent science skills!
Most would place the janitorial skills higher.

Ingredients / Re: brown malt for porter
« on: August 20, 2014, 05:47:55 AM »
Beware that Crisp brown malt includes a bit of smoke in it. I used almost 9% in a brown porter and the smoke was too apparent for a few months.
That is interesting. I wonder how it would be in a recipe for a historic porter.

Did you go to the talk that John Mallett and Andrea Stanley presented at the NHC? They served a historic porter made with malt that was dried over a hornbeam fire. A little smokey, but I really liked it.

All Grain Brewing / Re: Newbie Malt Question
« on: August 19, 2014, 12:26:02 PM »
On this site i posted above (here for your convenience):

The grains do not look like they have been malted...or do they?  I thought when a grain is malted, it's wetted, then sprouted to break down the enzymes and then somehow the process is stopped?

Have the above grains been malted?  Unless they look different from the pictures when it arrives, that looks like the way grain comes out of the field.

Grains are soaked and allowed to sprout, turned often so they don't mold. Once the sprouts reach a certain length they are tumbled to knock the sprouts off. Then dried and kilned. They look like the grain going in, only darker if kilned longer than a pils or brewers malt.

That is my local homebrew shop's link you posted.

Yeast and Fermentation / Re: Wyeast 1332 Northwest Ale
« on: August 19, 2014, 10:54:20 AM »
The similarly end at the goatee.  Tom is a super genius and a handsome devil, where as I am more like Wile E Coyote on both counts. Where is the Doctor anyway? I assume busy brewing and businessing. Has anyone heard from him?

Other than a couple brief emails re: GC stuff, not a peep.  Judging by what he told me at NHC, at this point he's probably up to his elbows in alligators.

Yeah, once all the paperwork was in place, he had a very quick build out. He may have lots of SS alligators to wrestle. ;)

Ingredients / Re: Substitute for rice hulls
« on: August 19, 2014, 05:42:05 AM »
About the only time I need rice hulls is with malted rye - and that is not an adjunct.  ;)

Ingredients / Re: Briess Malts
« on: August 17, 2014, 07:35:08 PM »
By the same token, Briess 2-row is my preferred base malt for American ales (Pale, Amber, Blonde, etc.) because that's what American breweries use for these beers. If I use Rahr or some other base malt, they tend not to taste quite right.

Maybe American breweries where you are.  Not around here.

True, many in the Midwest use Briess, West Coast not so much except for some specialty grains.

From a homebrew standpoint, are the "clone" recipe in Mitch Steele's IPA not very close? I have never tasted the original, but do remember my father drinking it so I could have the can in my collection. I have been planning on brewing up his No. 1 recipe, but if it's not even good enough for a production brewery, should I bother? Who has tried the original and also attempted this clone? As I said, never had the original, so I'm just looking to brew a great recipe. If it's not, please let me know

Sent from The Alpine Brewery using Tapatalk
I can post what I have done tomorrow night. It was based on a Jeff Renner recipe.

When I get home a keg will get pushed through a hop rocket full of Brewers Gold. It won't be extract, but the vegative mater will not be in contact with the beer for long.

The Pub / Re: Denver to Boulder in September
« on: August 17, 2014, 05:07:30 AM »
+1 to Prost if you like German style beer.

I'm guardedly excited....

The original product was dry hopped with Bullion hop oil.   All of the wooden fermentation and storage vessels were lined with pitch to prevent the beer from coming into contact with the wood. 

Brewery Worker Skimming a Pitch-Lined Fermentation Vessel at the Ballantine Ale Brewery

They were lined with mammut.

Brewed a clone using Bullion, Cluster, and EKG. Everyone at the club meeting asked about how much oak was used. The beer never touched wood. It had to be woody flavors from the Bullion.

General Homebrew Discussion / Re: Membership
« on: August 16, 2014, 08:57:35 AM »
+1 to all said above.

If you travel there is an app for places with pub discounts.

You get a chance at buying  a GABF members session if you can jump through hoops quickly.

The NHC, anyone mention that?

Yeast and Fermentation / Re: Reusing yeast cake, pros and cons
« on: August 14, 2014, 05:26:01 PM »
Low SRM then High SRM.
Low hopped beer then high hopped beer.

I break those 2 rules all the time.  I'm a rebel!
Full disclosure, I have broken all of those at one time or another.  Just rules of thumb, not requirements.

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