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Messages - hopfenundmalz

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3421
Equipment and Software / Re: Cheap kettle turned wort black?
« on: August 04, 2014, 07:46:37 PM »
Did it say anything about the SS on the packaging? Or what is the brand? We have a SS Wallmart pot that was from the wife's parents kitchen when we closed out the house. It had been used, but was fine. Looking up the brand I found it was 304, which is good for what we do.

If it was new you could have been getting some manufacturing oils off.

Boiling to season should not be required for SS. I would give a new pot a wash with hot soapy water to remove any oils.

3422
All Grain Brewing / Re: Burning your bag in BIAB?
« on: August 04, 2014, 07:23:47 AM »
That is how a guy in our club does it. He uses one of those collapsible colanders, upside down, as a false bottom.

3423
Going Pro / Re: Taproom travelers
« on: August 02, 2014, 04:41:24 PM »
I liked that. Looking at Google maps, not too far from my sisters. Hmmm.

3424
Commercial Beer Reviews / Re: Beer Camp Across America
« on: August 02, 2014, 05:27:07 AM »
All were sampled at the Chicago Beer Camp last Sunday. My favorite was the Maillard, and since John Mallett is writing the book on malt I expected something good. All of the beers were drinkable, some I liked more than others.

The fest was fun, I got to talk to many people I know. There were small breweries there that I had never had a beer from, and some I never had heard of. A highlight was the Zwickelbier from Urban Chestnut, I think I had 3 tastes of that one.

March Fourth Marching Band was big fun.


3425
Kegging and Bottling / Re: Bottle bombs, they can happen to the pros too
« on: August 01, 2014, 08:29:09 AM »
I always think of this: http://www.mlive.com/kalamabrew/index.ssf/2008/08/liquor_store_employee_injured.html

Although in that case, they had a well-documented ongoing contamination issue that was the cause.

That is the shop where we buy beer. I do remember that incident.

3426
I can't say where the flavor is coming from exactly, but do you get a slick feel on your tongue and mouth? It could be Diacetyl coming from oxidation of the precursor in the beer.

Recipes on the web can be suspect. The MO will lead to some of the ESB flavor. Bells uses Breiss brewers malt and Briess pale ale for much of the grain, and a little C40 if I remember correctly. Two Hearted is also all Centennial. WLP001 is not a bad choice, if you can get some Bells, harvest some house yeast and make a starter. The house yeast adds a little bit of orangey ester to the beer.

3427
General Homebrew Discussion / Re: Upgrading Homebrewing gear!
« on: July 30, 2014, 06:16:16 AM »
Thanks for that article, it has some items that I want to think about. Dr. Bamforth has said more recently that HSA is the last thing that a homebrewer should worry about, as there are other things in the brewing process to get under control first. The yeast will also clean up most of the oxygen products, so he said a good healthy fermentation will take care of a lot of problems.

I have brewed Joe and Andy Hudecek, who pour and splash with reckless abandon. Their beer turns out to be very good, and will win awards 6 to 9 months later. They do have some of the freshest yeast that you can get when they ferment. This has made me less paranoid about splashing on the hot side. I still try not to abuse the mash or wort on the hot side, but a if I have to do something to make the brew day go along, so be it.

3428
Going Pro / Re: There Better be an AHA Discount at This Place!
« on: July 30, 2014, 05:32:38 AM »
Makes for another reason to go back to Delmarva. Good luck with the brewery Ron.

3429
All Grain Brewing / Re: A little brown sugar????
« on: July 29, 2014, 05:21:22 AM »
A sugar like Muscovado adds some flavor as it has more molasses content.

3430
Yeast and Fermentation / Re: Barleywine Yeast Suggestions
« on: July 28, 2014, 08:49:30 AM »
Good to know all! I will try to post back how it turns out, but with Barleywines I don't expect that to be soon.
With proper technique a barley wine can be ready in less time than a lager. It will be fresh, but enjoyable. If you want those aged flavors, that does take time.

3431
All Grain Brewing / Re: Bland IPA w/ lots of late hops?!?
« on: July 28, 2014, 08:40:49 AM »
For some reason I crash and decant the 4 to 5 liter starters for my lagers.

3432
US-05 is the Chico yeast Siebel Bry 96, AKA Sierra Nevada's the Ballantine yeast strain. Liquid equivalents are Wyeast 1056 and WLP 001. It is a clean yeast that attenuated well.

I fixed it for you!  ;D

Some of us know that, was keeping it more current. I have wondered where the old US brewers got their yeast from, probably English brewers. Any idea?

3433
Yeast and Fermentation / Re: Aerating Wort Techniques
« on: July 26, 2014, 07:06:04 AM »
A decent amount of I 2oz pulled in at the beginning of the starter but once fermentation kicks in its just about keeping the yeast in suspension again.  This is why I pump the air in so it gets air the whole time.  It's suppose to give the yeast more sterole reserves or something... Been awhile since I looked into it... Have just been doing it for quite awhile.  I think Kai wrote something about it not too long ago.

I have used my aquarium pump to get sterile filtered air into the top of the fermenter, to simulate open fermentation. Not sure if it helped, but it didn't hurt.

Hmm there's an idea... Never thought of that.  How long did you leave it on pumping air in?
3 days or so. It was for a Saison.

3434
Ingredients / Re: Fresh (Wet) Hops
« on: July 26, 2014, 07:03:39 AM »
My aroma varieties like Tett and Hallertau then Centennial will be ready first, then Cascade, Chinook, Sterling, Mt. Hood. Nugget is always last. You are a little head of us, but also a little south which explains some of that.

I dug out my Goldings last year.

Did you dig them out because they didn't produce or just didn't use them?

They would only produce a handful of small cones after good vegetative growth. Not worth the twine and effort to string them up. They might do better in a mild climate.

Good to know. I have the same result. Great vegetation growth with very few cones. It's coming out before the changes. I'll cut from my cascade in the spring to replace it.

Any experience with Mt. Hood or Perle?
My Hood does almost as good as Cascade. No Perle in my yard, so no idea.

3435
Yeast and Fermentation / Re: Aerating Wort Techniques
« on: July 26, 2014, 04:03:12 AM »
A decent amount of I 2oz pulled in at the beginning of the starter but once fermentation kicks in its just about keeping the yeast in suspension again.  This is why I pump the air in so it gets air the whole time.  It's suppose to give the yeast more sterole reserves or something... Been awhile since I looked into it... Have just been doing it for quite awhile.  I think Kai wrote something about it not too long ago.

I have used my aquarium pump to get sterile filtered air into the top of the fermenter, to simulate open fermentation. Not sure if it helped, but it didn't hurt.

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