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Messages - hopfenundmalz

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3406
Ingredients / Re: Is gypsum gypsum?
« on: October 17, 2014, 07:17:43 AM »
That drywall from China was gypsum (and some other stuff) just saying.

3407
Ingredients / Re: Does Briess mix crystal malts?
« on: October 16, 2014, 02:54:39 PM »
I received a few crystal malts from an on-line retailer a couple days ago.  The first thing I noticed was the the Briess crystal 40 they sent me was noticeably darker than the british crystal 50/60 that I received. Thought it was strange, so when I went to add them to my stock I noticed that the Briess crystal 40 was indistinguishable visually from the great western crystal 60 that I had, and definitely much darker than the crystal 40 that I had.  Figured they were merely just mislabeled. I wonder with all the malts and hops being packaged how often this happens. It did not happen according to them.

According to the on line supplier," they have just recently switched to a new supplier and each maltster has a SIGNIFICANTLY different product labeled crystal 40".  So now the Lovibond rating is unique to each maltster as well??
Yes, they are different Lovibond for specialty malts. Go to 2010 and open the specialty malts presentation by Kuhl.

http://www.ahaconference.org/conference/past-presentations/


3408
Ingredients / Re: zinc supplement
« on: October 15, 2014, 08:29:24 PM »
Isn't there zinc in wyeast nutrient?
It is pretty high on the list of ingredients.

https://www.wyeastlab.com/hb_productdetail.cfm?ProductID=15

3409
General Homebrew Discussion / Re: Bru'n water PH using German Melanoiden
« on: October 15, 2014, 02:41:55 PM »
My thought is that Melanoidin is simply Munich malt on steroids, and Munich malt was developed to provide some acidity to counteract the carbonate water of Munich.  I read this about Munich malt many years ago....maybe Noonan's Brewing Lager Beer?  At any rate, my experience is that Munich malt indeed does provide significantly more acidity than pilsner malt. So I am not surprised by your results.
I was thinking something similar. Melanoidin/Aromatic malt is like extra dark Munich rather than a crystal malt. I use Kai's water calculator on Brewer's Friend and it handles Aromatic as a "Roasted Malt". I'm not sure how this compares to Brunwater, or what the calculation is behind the scenes. I do use Castle Aromatic in a lot of my maltier beers, and my pH is always in the ballpark I'm shooting for.
that seems like a possibility. i did go in and change it to roast malt, however that doesnt change the PH significantly- and doesn't account for the variance in projected vs actual PH. Its as if its somewhere in between a roast and acid malt in terms of acidity and impact on PH.

wonder if there's any value in just mashing some melanoiden on its own and seeing what the PH is?
Doing a mini mash would tell a lot.

Is there any thing on Kai's page - I am on my phone in the boonies?

3410
Yeast and Fermentation / Re: Yeast starter time question
« on: October 14, 2014, 06:35:07 AM »
Yes Arcadia uses Ringwood. One of the Brewers said it was a "Fussy b****" in that it would require more attention some times, ie rousing.

Grizzly Peak in Ann Arbor had a Pugsley system and would struggle with Diacetyl. They changed to Essex and the beers are much improved. They open ferment and top crop. The problem is they don't have the tank time for a long D rest, they were doing close to 1600 barrels on a 7 barrel system. WLP -022 produces clean beer for them.

Real Ringwood is a Yorkshire square multi-strain yeast culture that requires rousing and aeration during fermentation, or it will tend to produce a diacetyl bomb.  While the culture is named after the microbrewery Peter Austin built after he retired from the Hull Brewery, Ringwood originally came from Webster's Brewery (a.k.a. the Fountain Head Brewery) in Halifax, West Riding, Yorkshire.   

If one examines a Peter Austin designed/Alan Pugsley installed brewery closely, one finds a device that I like to refer to as a Yorkshire shower head.  This device is used to rouse and aerate the yeast during fermentation (yes, I said rouse and aerate the yeast during fermentation), as can be seen at time 0:12 in this video shot at the Blacksheep Brewery in North Yorkshire: http://www.youtube.com/watch?v=KJmLNj14C_w.   It can also be seen in the following video, which was shot a Peter Austin designed /Alan Pugsley built brew pub in Baltimore, Maryland: http://www.youtube.com/watch?v=HGIThQ7w0ls (the device is also used to aerate wort).
Arcadia has the Pugsley system, I don't know if it is still in Battle Creek or at the new production brewery in Kalamazoo. The next time I see the brewer I will ask her more specifics on her feelings about Ringwood.


3411
Yeast and Fermentation / Re: Yeast starter time question
« on: October 14, 2014, 06:33:37 AM »
Yes Arcadia uses Ringwood. One of the Brewers said it was a "Fussy b****" in that it would require more attention some times, ie rousing.

Grizzly Peak in Ann Arbor had a Pugsley system and would struggle with Diacetyl. They changed to Essex and the beers are much improved. They open ferment and top crop. The problem is they don't have the tank time for a long D rest, they were doing close to 1600 barrels on a 7 barrel system. WLP -022 produces clean beer for them.

Real Ringwood is a Yorkshire square multi-strain yeast culture that requires rousing and aeration during fermentation, or it will tend to produce a diacetyl bomb.  While the culture is named after the microbrewery Peter Austin built after he retired from the Hull Brewery, Ringwood originally came from Webster's Brewery (a.k.a. the Fountain Head Brewery) in Halifax, West Riding, Yorkshire.   

If one examines a Peter Austin designed/Alan Pugsley installed brewery closely, one finds a device that I like to refer to as a Yorkshire shower head.  This device is used to rouse and aerate the yeast during fermentation (yes, I said rouse and aerate the yeast during fermentation), as can be seen at time 0:12 in this video shot at the Blacksheep Brewery in North Yorkshire: http://www.youtube.com/watch?v=KJmLNj14C_w.   It can also be seen in the following video, which was shot a Peter Austin designed /Alan Pugsley built brew pub in Baltimore, Maryland: http://www.youtube.com/watch?v=HGIThQ7w0ls (the device is also used to aerate wort).
Arcadia has the Pugsley system, I don't know if it is still in Battle Creek or at the new production brewery in Kalamazoo. The next time I see the brewer I will ask her more specifics on her feelings about Ringwood.

3412
The Pub / Re: Subliminal advertising
« on: October 14, 2014, 06:03:06 AM »
Barley and hops.

3413
Kegging and Bottling / Re: Force carb vs Keg conditioned
« on: October 14, 2014, 05:59:03 AM »
Agreed on the variables - same comp, different year, so yeah - different judges.  These  are some seasoned competition guys - one of whom won a gold at NHC.  One says any time he feels he wants to get a true read on a beer, he bottle conditions the entry - he just suspects that an obviously clear bottom will be treated differently - just like a higher, over-filled neck, for example.  It gets noticed and draws a comment, even if not overtly dinged; he just wants the presentation to be the best it can be and avoid some potential bias.

I see his point.

As to two entries - easily solved if two guys are involved in the brewing and one kegs and the other bottles their respective entries.  There are still plenty of other variables, such as fermentation differences, etc...but you could close the gap on those to see if the bias exists...
You just gave me an idea. Mrs. R is my co-brewer.

3414
General Homebrew Discussion / Re: CO2 sets off CO detectors
« on: October 13, 2014, 05:21:57 PM »
Thanks for the info, Rob. Glad everyone and all are OK.

3415
Yes, and no. The total oil gives you some indication. Galaxy and Citra are high. What the total oils does not tell you is what aromas are there, and what aromas will be produced after the yeast have fermented the beer. Some aromas from the hops increase during fermentation. If you read Stan Hieronymus's book Hops, you will get some of that information, and there is more on his blog. You also will find that not everything is known yet.

Stan's blog.
http://appellationbeer.com/blog/

3416
Kegging and Bottling / Re: Force carb vs Keg conditioned
« on: October 13, 2014, 04:18:33 PM »
FWIW, I have had wonderful results bottling from the keg with the beer gun.  I just had feedback from a few guys that enter comps a lot and they say that there has been a perceptible bias toward bottle conditioning in competitions, so they bottle condition for almost all competition beers they plan to enter.  Maybe they are wrong, but they say the same beer (recipe) in a bottle conditioned entry scored higher than when they entered it bottled from the keg with a beer gun.  The next question (unasked) would be if they entered both ways in a competition and they were from the same batch - that would be the true way to see if there is a bias toward bottle conditioned beers in competitions.
you can only enter once per subcategory in any competition I have entered.

For some beers I have been contemplating bottle conditioning, as some judges do have that bias.

3417
The Pub / Re: Subliminal advertising
« on: October 13, 2014, 04:03:39 PM »
Home come they don't show the gal in a bed of corn? Seems more appropriate.
Not enough contrast.

3418
Going Pro / Re: Starting a Nano Brewery at an Existing Craft Beer Bar?
« on: October 13, 2014, 04:02:32 PM »
It depends. I have been in a place that sells their own nano brews along with a lot of other taps, but that is Texas. Here in MI you could do it witha brewpub license, as brewpubs can have guest taps.

The advice you have received is correct - talk to an attorney in FL, as there are 50 sets of laws that apply, one for each state.

3419
Yeast and Fermentation / Re: Yeast starter time question
« on: October 13, 2014, 01:57:29 PM »
Some small places I know will repitch until they see a need for a new order from the yeast supplier. This is done mainly by taste.

One speaker at the NHC said they go 5 repitches before reordering.

Some big breweries have yeast propagators, so they can grow up large pitches in house from their yeast bank. These breweries have labs with trained personnel to take care of the yeast.

A few of the Alan Pugsley-built breweries have repitched the same Ringwood culture since they opened.  I am fairly certain that Shipyard and Magic Hat are members of this group.   One of the beauties of Ringwood is that it is true top-cropper.   All of the Pugsley-built breweries top crop from open fermentation vessels.  Top cropping is the only way to go if one wants to repitch a culture indefinitely (Harveys also top crops).

Arcadia is supposed to be one as well.

Yes Arcadia uses Ringwood. One of the Brewers said it was a "Fussy b****" in that it would require more attention some times, ie rousing.

Grizzly Peak in Ann Arbor had a Pugsley system and would struggle with Diacetyl. They changed to Essex and the beers are much improved. They open ferment and top crop. The problem is they don't have the tank time for a long D rest, they were doing close to 1600 barrels on a 7 barrel system. WLP -022 produces clean beer for them.

3420
Yeast and Fermentation / Re: Yeast starter time question
« on: October 13, 2014, 11:08:00 AM »
Some small places I know will repitch until they see a need for a new order from the yeast supplier. This is done mainly by taste.

One speaker at the NHC said they go 5 repitches before reordering.

Some big breweries have yeast propagators, so they can grow up large pitches in house from their yeast bank. These breweries have labs with trained personnel to take care of the yeast.

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