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Messages - hopfenundmalz

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3406
Yeast and Fermentation / Re: Secondary Fermention
« on: January 06, 2013, 09:02:25 AM »
I have seen that when the yeast go from sugar to the VDKs, that is secondary fermentation.

We use primary and secondary fermenters.

3407
General Homebrew Discussion / Re: 2013 Brew Year's Resolutions/Goals
« on: January 06, 2013, 07:18:31 AM »
I forgot one: use the methode champenoise more. The best beer I brewed last year used that. It was kind of a PITA, but man was the beer good.

How does a homebrewer do methode champenoise?  I gotta see photos of this.

Some guy named Drew has done a presentation on this at the 2009 NHC, and you can find the .pdf on the "past presentations" tab.
http://www.ahaconference.org/past-presentations/

Or you can see the technique on the Falcons site.
http://www.maltosefalcons.com/tech/methode-champenoise-beer

He must be busy.

3408
General Homebrew Discussion / Re: Dry Hopping in a corny keg
« on: January 05, 2013, 03:27:41 PM »
Thanks guys for the feedback. Never thought of hanging the hop bag in that fashion, I was contemplating tacking a stainless hook on the inside of the lid. had seen it done before, but your idea is much simpler in the time frame im working with.
   So do you thin just set your carb to serve pressure and thats that? leaving the hops dangle till the keg runs dry?

Some lids have a recessed well for the pressure relief valve, you can us a SS hose clamp to fasten the bag/floss there.

Or the plumbers teflon tape works well under the o-ring.

3409
It helps to know the limitations of your own palate and how to work around them.  I used to be unable to smell or taste diacetyl, so I had to get it from the slick mouthfeel. Through practice, I eventually learned to perceive both the aroma and flavor of diacetyl.

Oxidation is another one.  I never get papery/cardboardy.  What I get is a honey-like or overly caramely character.  Either that or a sensation I think of as (but would never write on a scoresheet as) "tin can".  Don't let other people's descriptors limit your observations.

Learn how you perceive by correlating those perceptions with what you already know about the beer.  To paraphrase Gordon Strong, your palate is the best instrument you have, so trust it.

I can diacetyl if the level is high enough, below my threshold I must rely on the slickness.

The honey-caramel flavor is a marker of earlier oxidation for me. I often get it in imported German light colored beers here, but not in Germany with fresh beer. The hop bitterness also becomes rougher, and the hop aroma has faded in the imported German beers. When the beers are really old, the cardboard comes out. I have tasted homebrew that has the cardboard flavor, probably due to poor bottling technique.

3410
All Grain Brewing / Re: Pale barley brand and price
« on: January 04, 2013, 06:01:28 PM »
Crisp MO is one of my favorites, it is good stuff. Have a bag in the garage that I picked up 3 weeks back.


3411
Zymurgy / Re: 13 Years of Zymurgy Now Online!
« on: January 04, 2013, 05:48:32 PM »
I tried to access the back issues and AFTER signing in I got a message saying  "Oops. You’ve tried to access Members Only content."  But I AM a member, and I was signed in!   >:(
If you are signed in to the forum, that does not allow you to access the members only section. You have to log into AHA site, which is the same as logging into the AHA store page.

I WAS logged in to the AHA site, I tried it again and it still tells me it's for members only. No biggy....probably not missing a whole lot anyway.
Sometimes I have to log in, log out, change the password, log back in. It is a pain, I don't know why it is like that.

3412
I find smelling the beer before I taste really helps pick out flavors. It's also easier to pick out aromas and flavors from warmer beer, so letting your beer warm up will help pick out flavors and aromas that should be there as well as flaws.


You should get your nose over the glass as soon as you can. Some off aroma compounds will gone quickly, an by the time the beer has warmed, you will have missed them if you don't get that quick smell. Then do the appearance evaluation, then go back and smell the beer after some time. Keep smelling as you taste.



3413
General Homebrew Discussion / Re: 2013 Brew Year's Resolutions/Goals
« on: January 04, 2013, 12:53:44 PM »
For those of you wanting to attend the NHC, be careful, you might get hooked. This will be my 8th. Some have been to many more. 


3414
General Homebrew Discussion / Re: 2013 Brew Year's Resolutions/Goals
« on: January 04, 2013, 10:18:28 AM »
Brew more lagers, and not make the process too hard, which I sometimes do.

Enter the Nationals, but try not to get too wound up about the beers. Just pick the best ones and send them into the first round. RDWHAHB.

Attend the NHC in Philly.

Relax, have fun, make the best beer we can, enjoy drinking it by the fire (now), or on the deck in 6 months.


3415
Zymurgy / Re: 13 Years of Zymurgy Now Online!
« on: January 04, 2013, 05:55:23 AM »
I tried to access the back issues and AFTER signing in I got a message saying  "Oops. You’ve tried to access Members Only content."  But I AM a member, and I was signed in!   >:(
If you are signed in to the forum, that does not allow you to access the members only section. You have to log into AHA site, which is the same as logging into the AHA store page.

3416
My wife has the better palate also. I have become better at tasting, through time and training. The BJCP preparation class helped too. It takes practice.

You might want to try judging a competition, as you will be paired with an experienced judge. That is also a good way to learn.

3417
All Grain Brewing / Re: astringency
« on: January 04, 2013, 05:48:17 AM »
Try a lid, it will cut down a lot on your evaporation.

Tom has good advice. Think about a large kettle in a brewery, the stack is only a small part of the area of the kettle. The large breweries have a pretty active boil (the wort is jumping up high when you look in), but the boil off rate is in the 4-8% range.

3418
All Grain Brewing / Re: Pale barley brand and price
« on: January 03, 2013, 09:12:51 PM »
You will get the imported malts in a 55 Lb sack = 25 kgs.

Maris Otter is the variety. It is owned now by Warminster maltings, which has the seed stock. It is grown across the UK by farmers, who then sell it to various malsters. Lets see - Crisp, Muntons, Simpsons, Baird, Fawcett, Glen Eagles and the mentioned Warminster.

The haze has to do with the growing season the last few years resulting in more nitrogen in the malt, which causes haze. Most of what we buy today is a blend of maybe 70% MO and 30% other varieties that have lower nitrogen, which gets the nitrogen value down where it does not cause haze. This caused a big discussion in our club, as it was noticed we are now getting a blend, not straight MO.

Find a malt you like for the money and stick with that until you want to experiment. Look at the Lovibond of the malt, in general you will get more flavor (toasty and bready) if the malt has a higher rating. For example Weyermann makes Pilsner, Pale, Vienna, and Munich from light to dark. MO malt can be from around 3 to 4.5, and there is even a Low Color MO that is about 2. The 4.5 is tosty-malty, the 2 is sweet malty-low toast.

Hope this helps.



3419
Have you tried making it with distilled water? Mine clouds with tap water but lasts months with distilled water.

I just unsealed a new 32oz bottle of Star San to replace the 32oz bottle I've used for about a year and a half. Something I noticed immediately is that solutions made from this bottle of Star San cloud over much more rapidly than those made from the previous.

From my previous bottle I was getting shelf life of about a week with a covered, mixed-up batch of SS (1oz to 5 gal water). But solutions made from this latest bottle cloud over within a day (even when in a covered container or spray bottle).

Since Star San's pH (and therefore microbe-killing power) can be roughly judged by the clarity of the solution, I'm forced to consider changing my sanitizer habits to include discarding fresh but hazy solution and mixing batches more frequently.

BTW, the labels look legit and product was purchased from a reputable retailer.

Anybody else out there seeing a change in recent batches of Star San?  I'm pretty sure that my water didn't change that much over the course of a few weeks.
It also lasts a long time with RO water.

3420
Ingredients / Re: Water Check - not Happy with "Pale Ale" profile
« on: January 03, 2013, 07:57:27 AM »

The Colorado River water quality is not too good for brewing.  Ask any Las Vegan or Los Angeleno.  Diluting with RO is a reasonable alternative. 

Really? I remember the last time or two I was in Vegas I tasted the water and thought it actually had a decent enough taste that it could be used for brewing, unlike the hard and heavily chlorinated water here in Dallas.

LV has a hardness of 288, which is high-ish. The alkalinity, Na, Cl and SO4 would be more concerns for some beers.
http://www.lvvwd.com/assets/pdf/wq_summary_lvvwd.pdf

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