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Messages - hopfenundmalz

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All Grain Brewing / Re: I'm going to do a decoction, damm!t...
« on: May 02, 2011, 01:33:46 PM »
Enough flavor to convince everyone it is worth the work - no.

Worth the WORK? Making beer isn't work. It's fun.

Sometimes I get worn out from all of the fun. 

All Grain Brewing / Re: I'm going to do a decoction, damm!t...
« on: May 02, 2011, 11:55:53 AM »
When you decoct, the small starch granules get gelantinized.  These will then convert.  The small granules are talked about in Kai's site.

The boil will develope malanoidins, which have brown color, and you also get flavor from the Maillard reactions.  Enough flavor to convince everyone it is worth the work - no.

Commercial Beer Reviews / Re: Pliny the Younger
« on: May 02, 2011, 05:25:54 AM »
RR is just over the hill from me (1hr 15min one-way) but I prefer Third Street Aleworks. There's no accounting for taste. Mind you, I've only had Pliny the Elder not the Younger, and I like Vinnie's attitude/ethic. I just like Third Street's pale ale better with a burger and RR doesn't serve burgers.

Vinnie said that in the kitchen, the kitchen staff has a sign "If you can't bake it, we don't make it".
The investment in the kitchen is much less that way. 

My bad - 560 Gallons per hour.

Wood/Casks / Re: What is proper oak keg sanitizing?
« on: May 02, 2011, 05:01:45 AM »
The Big Bang!

Our club got a fresh bourbon barrel several years back.  A bottle of bourbon was dumped in the barrel and the barrel was rolled around.  This bourbon was collect right before filling.  The barrel was filled with an English Barleywine, and each 5 gallon addition was sampled for off flavors.  The beer developed an infection.  It did turn to be a "good" infection that adds to the beer, if you can understand what I mean.

Just saying that other means of sanitation should be considered.  Sulfites might be the way to go.

Do not burn a sulfur stick in the bourbon barrels.  This works for wine and sour beer barrels with lower alcohol.

If you get one, go big.  The Harbor Freight one will be real good.  I have a 560 gph pond pump, which is adequate.  More flow would increase the heat transfer and thus decrease the cooling time.

Edit: as pointed out - that should say 560 gallons per hour.  Changed to be correct.

The Pub / Re: Post your local Gas Prices here...
« on: May 01, 2011, 07:13:35 AM »
I use before buying. 

Paid $4.03 yesterday.

Commercial Beer Reviews / Re: Firestone Walker Union Jack IPA
« on: April 30, 2011, 07:15:42 PM »
We stopped by the brewery in Paso last April 2010.  The whole lineup was very solid.  The Firestone Union system looks to be a lot of work.  The DBA and Pale 31 make the Union worth the work.  Matt is one heck of a brewer.

Yeast and Fermentation / Re: Denny's Favorite 50
« on: April 30, 2011, 07:40:14 AM »
Tuesday taco night....

Tuesday is fish taco night at The Top, here in Gainesville. And they've got a much expanded list of beer as well. Usually go for the Two Hearted if they've got it on tap. That's less often now, seems like Bell's isn't keeping up with demand very well. It's even gotten difficult to get the Two Hearted in bottles recently. Damn shame, it's a great beer and goes quite well with fish tacos.

Mark, sometimes Two Hearted is a little hard to find in MI.  Hopslam tied up the tanks used for dry hopping, and some local places had trouble getting it.

Now Oberon is everywhere.   

Commercial Beer Reviews / Re: Firestone Walker Union Jack IPA
« on: April 29, 2011, 10:11:57 AM »
Those soaked up some for sure.  I recommend listening to the podcast for deeper insights to the beer.

One thing I did not have on there is the first listing of Cascade/Centennial are were in for 7 days.  Then the last round including the Simcoe/Amarillo went in.  I put a fine mesh nylon bag that has been boiled over the racking cane as a filter when racking.   The whole/pellet hops are free in the carboy.  Once the hops are no longer floating, I slow the racking rate to allow the beer time to flow through the hop bed.  Helps get some more of the beer out of the hops.

The Knockout addition is pretty big, and on of the keys to this beer is a long whirlpool.  I recirc. using the March pump, and stir on occasion for 45 minutes.  The temp is about 175F at the end so I am not worried about infections.  Then chill as normal from there.  This also helps to get the bitterness up.

I looked at some of the online specs for the beer and it finishes about 1.014.  A little higher than Pliny the Elder, but there is no sugar in this beer.

Had Double Jack the last time we were in Chicago, and I have to say that is another good one from Matt.

Commercial Beer Reviews / Re: Firestone Walker Union Jack IPA
« on: April 29, 2011, 06:17:23 AM »
The recipe above was brewed a while back, and turned out pretty good.  The Cascades in that brew were homegrown, and had a little grassy flavor.  I have commercial Cascades now and all of the other hops in freezer.  Will brew this next, as I need one IPA to have on hand for the summer to mix it up with the lagers.

As for the maltyness vs sweetness, I think it is malty and finishes fairly dry.

Commercial Beer Reviews / Re: Firestone Walker Union Jack IPA
« on: April 29, 2011, 05:37:47 AM »
Came across a bottle of this at the grocery tonight and decided to try it. I really like it.  Does anyone know what kind of hops they use?  Also, curious is Tom or Denny have tried it again since posting your comments and if you feel the same about this beer?

This should give you an idea of the hops used in Union Jack.  This is from the Brewing Network CYBI shows on Firestone Walker.  Matt Bryndelson was interviewed in the first show, and this was based on his interview and the clone the BN guys did.

2010 Union Jack Clone

A ProMash Recipe Report

Recipe Specifics

Batch Size (Gal):        10.50    Wort Size (Gal):   10.50
Total Grain (Lbs):       26.25
Anticipated OG:          1.074    Plato:             17.90
Anticipated SRM:           5.9
Anticipated IBU:          51.6
Brewhouse Efficiency:       82 %
Wort Boil Time:             90    Minutes

Formulas Used

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.00


   %     Amount     Name                          Origin        Potential SRM
 81.9    21.50 lbs. Pale Malt(2-row)              America        1.036      2
 11.4     3.00 lbs. Munich Malt                   Germany        1.037      8
  1.4     0.38 lbs. Carastan Malt                 Great Britian  1.035     34
  5.2     1.38 lbs. Cara-Pils Dextrine Malt                      1.033      2

Potential represented as SG per pound per gallon.


   Amount     Name                              Form    Alpha  IBU  Boil Time
  1.40 oz.    Simcoe                            Whole   13.00  25.9  90 min.
  1.50 oz.    Cascade                           Whole    5.75   8.8  30 min.
  1.50 oz.    Centennial                        Whole   11.00  16.9  30 min.
  4.00 oz.    Cascade                           Whole    5.75   0.0  0 min.
  4.00 oz.    Centennial                        Whole   11.00   0.0  0 min.
  3.50 oz.    Cascade                           Whole    5.75   0.0  Dry Hop
  3.50 oz.    Centennial                        Whole   10.50   0.0  Dry Hop
  2.50 oz.    Cascade                           Whole    5.75   0.0  Dry Hop
  2.50 oz.    Centennial                        Whole   10.50   0.0  Dry Hop
  1.50 oz.    Amarillo Gold                     Whole   10.00   0.0  Dry Hop
  1.50 oz.    Simcoe                            Whole   13.00   0.0  Dry Hop


White Labs WLP002 English Ale

Mashed at 145 for one hour and then ramped up to 156 for 15 minutes, mashed out at 168.

All Grain Brewing / Re: Using whole kernel corn
« on: April 28, 2011, 01:09:17 PM »
Flaked maize is easy, and I have used it for cream ales and other beers.

Grits/polenta/corn meal need to be cereal mashed as said above.  I made a decent CAP using 25% corn meal, ceral mashed with 10% of the 6-row malt.  

This has a good write up of the procedure by Jeff Renner (AKA Mr. CAP).

Edit - whole kernels would be bad news for the finished beer.  Those have the oil that will cause the beer to have poor head retention and go bad early.  You want degermed corn, where that means the outer skin has been removed.  If you buy grits/polenta/meal make sure it is degermed.

What does cold-steeping do for you that mashing doesn't? Or what flavor does cold-steeping leave out that mashing includes?

You need to buy this book called "Brewing Better Beer"....   ;D

Beer Recipes / Re: Oktoberfest 2011
« on: April 27, 2011, 09:44:13 PM »
Kristen England's yeast chart says that 2487 is the WY equivalent of 833.  Yea/Nea?  Any history behind how WY got it?

I don't see that number at all in the Wyeast yeast chart.

Jeff, you have to look in the Private Strain section, and it was on in Jan-March 2011.

"Direct from the Austrian Alps" makes me wonder if it is the same as 833.  Aying is between Munich and Innsbruck, so maybe they were clouding the origin a little.  Will wait until some else comes along with the inside story.

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