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Messages - hopfenundmalz

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3406
Beer Recipes / Re: Hopstand & Dry Hop IPA
« on: August 13, 2013, 10:08:58 AM »

I do a hop stand/whirlpool beer where I add all the hops at flame out. My point was that the temp drop would be well below 185F before the 90 min. was reached ,so no more isomrization at that point.

How is the bitterness in the beers when you do this? Do you have a guesstimate of ibus?

The beer is Cream Ale, and it is a knockoff of Pelican Pubs Kiwanda Cream Ale, and all of the hops go in after flame out. They claim 25 IBUs.

For 10 gallons of a 1.050 beer, I have estimated 13% extraction. I you look at the data from Tinseth, this is roughly an 18 minute addition, I think I have used 15 minutes as the whirlpool with a March pump is not as vigorous as at a commercial brewery. The hops I have used are Mt Hood at 4.8% and 8 Oz for 10 gallons, and it is estimated to be about 25 IBU. I like the results.

I have thought of doing an ultimate late addition IPA using high AA hops at flameout. This might be an ispiration. 

3407
Beer Recipes / Re: Hopstand & Dry Hop IPA
« on: August 13, 2013, 06:02:47 AM »
How do you plan on keeping above 185F for 90 minutes? My system drops to just over that in 45 min. for 10 gallons during the winter in the garage. I can maintain temps with the fire, but haven't done that yet.

I thought he was estimating a 90 min hopstand because of the no-chill method...

At least I was hoping this was the case. I'd love to see more info on how no-chill affects hoppy beers.

Seems like a great way to cut a lot of time out of my brewday, but before I go buying a no-chill container, I'd like to know how it affects break/clarity, hop utilization/aroma, etc.

I do a hop stand/whirlpool beer where I add all the hops at flame out. My point was that the temp drop would be well below 185F before the 90 min. was reached ,so no more isomrization at that point.

3408
Beer Recipes / Re: Hopstand & Dry Hop IPA
« on: August 13, 2013, 05:19:14 AM »
How do you plan on keeping above 185F for 90 minutes? My system drops to just over that in 45 min. for 10 gallons during the winter in the garage. I can maintain temps with the fire, but haven't done that yet.

3409
Events / Re: NHC Awards Dinner
« on: August 12, 2013, 08:39:19 AM »
Sounds disappointing but good to know the award dinner should probably be skipped in the future.

I would definitely not skip it in the future.  I missed NHC this year, but in the previous ones I've been to Sean's dinners have been one of the highpoints.  As far as I can tell, this year was an anomaly.
I agree with Denny. Some of the dinners have been excellent start to finish. This may have a confluence of the concept and the hotel's ability to execute the concept for 2000.

Hoping for an excellent meal in 2014, that will highlight the local ingredients in MI.

3410
General Homebrew Discussion / Re: Brewing with Hibiscus....
« on: August 12, 2013, 05:11:22 AM »
There are several commercial examples if one does a search.

This might give some help.
https://www.homebrewersassociation.org/forum/index.php?topic=4436.0

3411
Hop Growing / Re: Hop Seeds?
« on: August 11, 2013, 08:44:40 PM »
Yep, those are male flowers in with the female flowers.

Seeds are in the female cones. You usually don't have seeds in whole cone hops. I have seen a lot in British, some in US, and was astonished when I saw some floating in the boil using German hops. The Germans feel that they do not want seeds as that is a sign of low quality hops.

Edit, the seeds in the hop cone are the result of pollination with a male hop. You usually don't know what the male was, so if you plant the seeds the result will be odds less that shooting craps that something good results. That is why we get rhizomes to plant.

Ok, mine was planted this year from a rhizome... Is this a bad thing? And should it be taken out?

I'm sure how it would have gotten pollinated here.
The male flowers  are not from pollination. Sometimes it happens.

Do a search on "hermaphodie hops" and you get a lot of hits from hombrew forums. Here is one.
http://forum.northernbrewer.com/viewtopic.php?f=1&t=62430&sid=ec291f14c60c842f4bdee6efac55b013&start=15

3412
Hop Growing / Re: Hop Seeds?
« on: August 11, 2013, 06:27:30 PM »
Yep, those are male flowers in with the female flowers.

Seeds are in the female cones. You usually don't have seeds in whole cone hops. I have seen a lot in British, some in US, and was astonished when I saw some floating in the boil using German hops. The Germans feel that they do not want seeds as that is a sign of low quality hops.

Edit, the seeds in the hop cone are the result of pollination with a male hop. You usually don't know what the male was, so if you plant the seeds the result will be odds less that shooting craps that something good results. That is why we get rhizomes to plant.

3413
Yeast and Fermentation / Re: Number of House Yeasts?
« on: August 10, 2013, 02:43:52 PM »
002/1968 and 1469 for British bitter. 1028 for big beers. Playing with 022.

833 and 830 for lagers. Tried 940 and 835. Have one going with 860.

3787 for Belgian. 550 is nice too.

001/1056/us-05 gets a lot of use.

3414
Kegging and Bottling / Re: Gelatin First Try
« on: August 10, 2013, 05:09:28 AM »
Not to mention Rauchbier. On the list for this year.

3415
Zymurgy / Re: Has anyone built the Cask Ale set up?
« on: August 10, 2013, 04:27:35 AM »
I have used the low pressure propane regulator for 3 or 4 years as a poor man's cask breather. No problems so far, it only gets used a couple times a year.

Side Note - the LP regulator was talked about on the HBD a long time back. It works.

3416
Ingredients / Re: Floor Malted Pilz thoughts
« on: August 09, 2013, 12:49:41 PM »
Hey Paul I just did the Bo-pils with almost all of that malt, ran a little short. It was the triple decoction that I did on Monday,will report back. Also added clarity ferm to the primary. So that is nice, and I've got that going for me.

3417
Beer Recipes / Re: 60 schilling
« on: August 09, 2013, 05:14:35 AM »
I'll probably just try it with specialty malts if I brew it again. Don't really care for taking a break in the brew day to boil a side job several hours.

Can you just keep boiling the side car until it's concentrated enough? I mean, you take the first runnings, boil it and boil it and boil it. At the same time, do your last runnings like normal, chill it, let it hang in the fermenter. Then when the syrup is done, dump that into the fermenter? Then pitch yeast if it's a good temperature?

I ask because I'd like to try this without the brew-day break.

That's basically what I did. All together was well over a 4 hour boil.

if you wanted to shorten that time you can boil in a vessel that is wide and shallow allowing faster evaporation. that is the part that takes so long and it's not doing anything for you but wasting fuel. once the water concentration gets low enough the flavor development is fairly quick.
That is how I do it, and the reduced boil is ready by the end of a 90 min main boil.

3418
General Homebrew Discussion / Re: NHC Final Round Scores
« on: August 09, 2013, 05:07:58 AM »
I bottle from kegs, so not a full batch. I can do a case at a time with this procedure.

For completions one can crimp foil over bottles after they have been cleaned and rinsed. Then bake the bottles in the oven for an hour at about 375F. That will kill anything that was left in the bottle. Take the heat down in steps, then turn the oven off and let the bottles cool in place, otherwise the glass will be brittle.

As  for my CAP, it was said to have too much corn aroma and not enough bitterness. It was 20% corn meal that was cereal mashed. Bitterness was targeted at 35 IBU. Scored a 36 second round vs. 40 first round. On my next CAP I might bump the bitterness to 40, but 20% corn is just fine by me.

3419
Beer Recipes / Re: German Rye/Roggenbier?
« on: August 08, 2013, 09:16:47 AM »
Never had a good commercial example of a Roggenbier (aside from Rogue's, but I don't think that really fits the BJCP mold).

Are there any available domestically?
i will say they are hard to find in Germany.

3420
Beer Travel / Re: Brewery tours in Portland and Bend, Oregon?
« on: August 08, 2013, 05:47:12 AM »
I know a couple that rented bikes to tour around Portland. There is also very good public transportation, and the free zone in the downtown area.

One place we have really liked in Portland is Higgins. Excellent food, great beer selection. The bar area is casual.
http://m.higginsportland.com/

Edit - we did the Bend Ale Trail last year, it was 10 breweries. Now, 14, in a city of 70k+. Wow.

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