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Messages - hopfenundmalz

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3451
Pimp My System / Re: 25G RIMS Burner Help
« on: August 25, 2014, 10:25:43 AM »
OK, still more questions than answers.  Has anyone tried a rotary switch on the pumps to regulate flow or does everyone use the valves?  Wouldn't that churn the beer when it was not fully open?
I use a valve on the output. Doesn't seem to cause problems. The pumps are impeller pumps, so internal leakage around the impeller is what happens, as opposed to a positive displacement pump which does not have much leakage and are sometimes designed to close the side plate gaps with higher pressure (power steering vane pumps).

3452
Hop Growing / Re: 2014 Harvest
« on: August 25, 2014, 09:35:56 AM »
Yakima has rich well drained soil - they grow just about everything in that valley. They drip irrigate. They also have long days as you note, and most of those are sunny being in the rain shadow of the Cascade mountians. There are now hop farms in northern MI spitting distance from the 45th parallel, the yield is about half of what it is in Yakima Valley. The latitude is important, but there are reasons the hop farming ended up in the PNW, as you are aware I am sure.

 

3453
Beer Recipes / Re: American Mild
« on: August 24, 2014, 07:41:37 PM »
You might see what these guys can say, if they reply.

The American Pale Ale was wonderful at 4.7%, with a nice body and mouthfeel.
http://darkstarbrewing.co.uk/beer/

3454
Hop Growing / Re: 2014 Harvest
« on: August 24, 2014, 06:37:25 PM »
Soil and climate matter when growing hops, but not as much photoperiod.  All of the areas that you mentioned except for the United States, New Zealand, and Australia are located above the 48th parallel, which affords growers even longer peak photoperiods.  The United States, New Zealand, and Australia all had to develop their own agronomically feasible aroma cultivars due to having shorter photoperiods.

Photoperiod determines if and how profusely a hop cultivar will flower.  If photoperiod did not matter, hops could be grown below the 35th parallel without reduced production.   South Africa developed Southern Brewer as a less photoperiod sensitive Fuggle, but they still had to use supplemental lighting.  They have since developed cultivars that will grow without supplemental lighting.

The reason why I know what I know about photoperiod sensitivity is because I attempted to grow landrace hops in my first hop yard, which I planted in 1994. The bines grew well, but there was little in the way of cone production.  In fact, Saaz barely flowered at 39 ° N.

I decided to plant cultivars that were from areas of the world where the peak photoperiod was close to that of 39 ° N (15 hours) when I planted my second hop yard in 2001.   I obtained AlphAroma and Pacific Gem directly from HortResearch in New Zealand because the Nelson region has a peak day length of 15 hours.  I obtained Kirin II, Shinshuwase, and Golden Star from OSU-USDA (it was much easier to request rootstock back in 2001 than it is today).  Kirin II, Shinshuwase, and Golden Star were developed as Saaz replacements that were agronomically feasible when grown in the Iwate Prefecture in Japan, which is located at 39 ° N.   All of these cultivars grew like weeds and produced nice cone sets at 39 ° N.  I would still have that hop yard today if I had not left the hobby for an extended period of time.

As an aside, California Cluster served as the foundation hop for New Zealand’s hop research program.  Almost every New Zealand bred cultivar has California Cluster genetic admixture.  The first two successful hybrids were Smoothcone and Calicross, which are California Cluster x open pollination and California Cluster x Fuggle respectively.  One of the major hop growing areas in California was Wheaton, California (home of the Wheaton Hop Riot), which is located at 39 ° N.

Yes, it depends.

Have you ever read the "Hop Atlas" from Barth-Haas? The wife got it for me through the interloan program through Michigan State, had to read it in 2 weeks and return. At $200+ it was a little spendy for me. It was pointed out that there were large hop growing areas south of San Francisco, around Sacramento, and in Sonoma County (the town of Hopland got it name form hop growing). Those went away when the land was more valuable for housing, or grape production.

This is in Sonoma County. Some pictures of the Kilns, the tasting is in a former kiln.
http://www.hkgwines.com/estate/

So from your post, get the right variety for you latitude and climate. Correct?

I know guys who grew hops fairly successfully in SC. I have talked to ones who said their hops died in Florida. The latitude can't be ignored, for sure - none are grown in the tropics.



3455
Beer Recipes / Re: American Mild
« on: August 24, 2014, 06:21:12 PM »
Some thoughts on session beers I have made and looking at Ron Pattinson's book of recipes, I will through this out.

Torrified what will help a little, but not American.
Flaked maize has been in many session beers I make.
Invert sugar has higher sugars, and seems to give a nice flavor and fullness to the beer if the toffee flavors are not overboard.

Most British session beers are in the 149 to 152F range in the mash, but that is for the British Pale ale Malts. The hotter NA malts may work fine at 158-160 and give the desired results.

Thanks for the tips, Jeff.  Isn't using maize or sugar counter to the body that I'm trying so hard to produce?  Maybe I'm going in the wrong direction?  Although I haven't had a lot of milds, many of them seem to be very thin bodied.  I always considered that a flaw.  Am I wrong in that?  I have tried using some candi syrup in a low ABV beer, but other than some flavor from it, I wasn't too thrilled at what it did to the body.

I appreciate your suggestions!

This is something I've been wondering about myself. It seems most recipes I've see for British beers that are written by Brits call for relativly low to middle of the road mash temps. While recipes from US homebrewers seem to go with the upper range.
 I have a book Brew Your Own British Real Ale, by Graham Wheeler. All the mild recipes have a mash temp of 153 and the bitters are all mashed at 151. Many of the recipes also include sugar.
 Of course this could just be a fault with book, but I'm not so sure. It seems to well regarded on the Brit homebrew forums.

The ones I have had in the UK are on handpump or gravity, so there is that difference. Lower attenuating yeast may be another.

I will also say that one of the best Milds/low gravity beers I have had was a Haveys Mild while in Brighton, not so far from the brewery. I could not wrap my head around the flavor and body that was in a 3.0% ABV beer - served on a handpump of course.

3456
The Pub / Re: California Earthquake
« on: August 24, 2014, 12:53:10 PM »
I heard silver oak and some other wineries lost quite a bit of inventory.
Saw pictures on the web of bottles on the floor there.

3457
Hop Growing / Re: 2014 Harvest
« on: August 24, 2014, 12:52:06 PM »
Yeah, around the 48th parallel is great for hops. There are other areas that are know fro hops out of the 48 - 50 range. Soil and climate have an influence. Just saying.

Poperinge Belgium 50.856131, 2.724574
Worcestershire, UK 52.188203, -2.236402 Over half of the British hops come from the West Midlands.
Elbe-Saale DE 51.965237, 11.874112 Where the East Germans grew hops.
Riwaka NZ -41.079932, 172.996874
Crosby hop farm in OR 45.166756, -122.885460 Willamette Valley has a climate similar to the Hallertau
Bushy Park Tasmania AU -42.692972, 146.884307

3458
Hop Growing / Re: 2014 Harvest
« on: August 24, 2014, 10:19:05 AM »
I now pound my dried hops into plugs before sealing and freezing. It certainly reduces the bulk and I'm guessing that the action of a 1" wood dowel driven by a 3 lb sledge probably helps rupture some lupulin glands.

What do you use for your die?

3459
Other Fermentables / Re: Fast mead fermentation
« on: August 24, 2014, 06:16:53 AM »
I've heard Ken Schramm say that with the right nutrients and conditions it shouldn't take more than a week.

That is correct and he says he ferments in the 62-63F range.

This for 71b
Not sure if that was a question or a statement, but that is what he usually uses. So yes and yes.

Was at Moonlight Meadary recently, Michael said the same, 71B at 62-63F.

3460
Other Fermentables / Re: Fast mead fermentation
« on: August 23, 2014, 10:24:40 AM »
I've heard Ken Schramm say that with the right nutrients and conditions it shouldn't take more than a week.

That is correct and he says he ferments in the 62-63F range.

3461
Ingredients / Re: 6-row Maltsters Differences/Preferences
« on: August 23, 2014, 10:23:17 AM »
Both Rahr and Briess also have 6 row, but I only used it once in an American Pre-pro lager and really could not tell any difference.  I also can't recall if it was an American barley or not.  I was told that the 6 row has higher diastatic enzyme action, so it can help convert more adjuncts and has a bit mor of some type of saccharides, but I don't recall the specifics at the moment.  So, give any brand a try on a known recipe and see if you notice the difference from 2 row.  I would like to hear your thoughts.

FWIW, these days 2 row barley has almost identical diastatic power as 6 row.  It is no longer necessary to use 6 row just for added enzymes.
NA 2 row is in the 150-160 lintner range these days. 6 row has gone up to 180 Lintner from what I have read. Those are both so high that there is little difference, so like Denny says, you don't need it for the high enzymatic power anymore.

3462
Ingredients / Re: 6-row Maltsters Differences/Preferences
« on: August 23, 2014, 07:57:44 AM »
I have only found and used Briess 6 row at the LHBSs in my area. Would be nice to try another.

IIRC, about half of the barley grown in the plains is 6 Row. Almost all from the NW is 2 row.

3463
Equipment and Software / Re: ball valve or butterfly valve
« on: August 22, 2014, 05:39:50 PM »
The three piece ball valves that are sold by the likes of Blichmann can be disassembled and cleaned. Hot side I don't worry too much about, cold side (conical) those get more attention.

The commercial brewery that I have done a couple batches at has butterfly valves, those were brushed out, then soaked in acid sanitizer before putting on the fermenter with triclamps. Less places for critters to hide for sure.

3464
I wonder if they could brew and dump before pitching yeast. Would certainly be wasteful.

Maybe an LHBS can team up with a local brewery.
Or brew and let someone take the wort home to pitch. Sort of like the wort giveaways that breweries will sometimes do for homebrewers.
Like IKEA , some assembly required one home.

3465
Beer Recipes / Re: American Mild
« on: August 22, 2014, 11:52:10 AM »
Some thoughts on session beers I have made and looking at Ron Pattinson's book of recipes, I will through this out.

Torrified what will help a little, but not American.
Flaked maize has been in many session beers I make.
Invert sugar has higher sugars, and seems to give a nice flavor and fullness to the beer if the toffee flavors are not overboard.

Most British session beers are in the 149 to 152F range in the mash, but that is for the British Pale ale Malts. The hotter NA malts may work fine at 158-160 and give the desired results.


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