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Messages - hopfenundmalz

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3421
Ingredients / Re: Reading a Malt Analysis sheet
« on: September 27, 2014, 07:16:24 PM »
Sorry! Jeff is right. I had the Kolbach index confused with the Windisch-Kolbach number.

They don't have DP listed on that analysis, but regardless, you'll be fine. Light Munich will self-convert.
WK is the unit used in the EU, and one can find the conversion on the net.

There are some dubious numbers on the webs for Lintner DP as the web owners don't know the difference.

3422
Beer Travel / Re: London
« on: September 27, 2014, 07:01:44 PM »
The Grapes on Narrow St. is a historic pub overlooking the Thames.

3423
Ingredients / Re: Reading a Malt Analysis sheet
« on: September 27, 2014, 05:01:39 PM »
Kolbach Index is the diastatic power.

As far as extract, it depends on how BeerSmith calculates it. The dry basis extract is just the as-is with the moisture content subtracted out.
Kolbach is Soluble/Total Nitrogen, and is a indication of modification, higher being being better modified.




3424
Extract/Partial Mash Brewing / Re: Article Tips
« on: September 27, 2014, 03:56:56 PM »
I think limiting the amount of Oxygen after pitching is also very important. A buddy of mine has a keg specifically used for dry hopping to transfer without exposure to O2. You can also read the Zymurgy with the NHC winner in the IPA category. He has won a couple of times and his process is all about not exposing the beer to O2.

Yep, limiting O2 exposure is huge. I rack into a purged keg and do my dry hopping there, in a canister. The hop aroma is stronger and lasts longer this way. +1 to Kelsey and Mitch Steele both having excellent IPA tips.
.
Vinnie Cilurzo said years back that one should purge the vessel and hoses.

3425
Ingredients / Re: Reading a Malt Analysis sheet
« on: September 27, 2014, 03:49:08 PM »

3426
Ingredients / Re: Your Grain Inventory?
« on: September 27, 2014, 08:09:02 AM »

Sure is true. I have found that now and then I need to make small adjustments, per the pH meter. Martin posted about Rahr 2 row being more acidic, so it is entered with a 4L for color, which has brought that in close.

As an old engineer I trust computer program results if all input data are accurate. The results should be validated with measurements, I.e. the experience with Rahr.
You should stick to Briess.

Good one! Looked around the webz and found that. :o

I am using Rahr because it is about $10 a bag less. I am also frugal.

3427
Ingredients / Re: Your Grain Inventory?
« on: September 27, 2014, 08:00:19 AM »
Sure is true. I have found that now and then I need to make small adjustments, per the pH meter. Martin posted about Rahr 2 row being more acidic, so it is entered with a 4L for color, which has brought that in close.

As an old engineer I trust computer program results if all input data are accurate. The results should be validated with measurements, I.e. the experience with Rahr.

3428
Ingredients / Re: Your Grain Inventory?
« on: September 27, 2014, 05:25:15 AM »


I went to a local homebrew shop a while ago asking if he had lactic acid in stock.  He said he didn't carry it because no one uses it anymore and just uses 5.2  ::)

I haven't been back there since and got my lactic acid at a different (and better) shop.

good call.

The are those that have pH meters and those that use 5.2.

3429
Extract/Partial Mash Brewing / Re: Article Tips
« on: September 27, 2014, 05:17:41 AM »
In a conical the hops might drop into the cone. Pros get them back into suspension by blowing CO2 into the bottom port.

3430
Ingredients / Re: Hops
« on: September 26, 2014, 09:14:24 PM »
I'm not sure if Cluster was ever grown out west.  I'm also not sure it wasn't!
There was California Cluster. That is pretty west.

3431
Ingredients / Re: maris otter
« on: September 26, 2014, 06:42:37 AM »
Beta-amylase in a mash is destroyed by heat before alpha-amylase.  It is odd to me that MO would have little to no apha-amylase but have fair amounts of beta.  This oddity is the source of error in my earlier statement.  Mashing MO at 158 would seem to be a recipe for disaster since beta is destroyed so quickly at that temp (at least in dilute mashes).

Sent from my SGH-T839 using Tapatalk 2
Exactly what I was alluding to. If you look at the historic recipes that Ron Pattinson has published, there is often some NA malt in there too. That would help conversion.

3432
Ingredients / Re: Hops
« on: September 26, 2014, 05:51:44 AM »
A good guess would be Cluster. Wild hops could be a possibility.

3433
All Grain Brewing / Re: Burning your bag in BIAB?
« on: September 24, 2014, 11:09:50 AM »
As to HSA, I think you are right, Mike, but isn't it really a storage issue - i.e., HSA mainly affects the time period that storage can be had before staling sets in?  If so, then to be really meaningful, the test should be side by side over various lengths of time to see the difference (unless your club did long term aging on both samples that were tested).

I'm no Hashimoto, just saying....

The research was done for long term storage of pale lagers as I remember. Those have little/no darker malts with anti-oxidative properties, and are often filtered so there is no yeast in the package.

Charlie Bamforth says we should not worry about it.

3434
Ingredients / Re: Your Grain Inventory?
« on: September 24, 2014, 11:07:01 AM »
My grain inventory is like my hop inventory - too much! I am trying to draw those down before I buy more.



+1.  And my wife would tend to agree too.  :D

EDIT-   Still haven't tried the Mandarina, but I want to.  I was thinking in all late/whirlpool hopped cream ale.

The guys from SAAZ had a booth at the NHC, all single hopped beers, and it was the one that I liked.

Back on topic. I have base grains from most regions, US and German crystal/cara malts, black malts of various types, and flaked adjuncts on hand. It is too much right now. I need to brew some big beers and use a big chunk up.

3435
Ingredients / Re: Your Grain Inventory?
« on: September 24, 2014, 09:32:34 AM »
My grain inventory is like my hop inventory - too much! I am trying to draw those down before I buy more.

Saw Mandarina Bavaria hops, and it whispered "buy me", so there is that hop to brew with now.

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