Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - hopfenundmalz

Pages: 1 ... 229 230 [231] 232 233 ... 599
3451
Yeast and Fermentation / Re: WLP 835 German X Lager
« on: February 05, 2015, 08:41:40 PM »
Used it last year and liked the results on a few beers. Have it in a Helles now.

Lager X rhymes with Kloster Andechs. They make some rally good beers like Helles, Dunkel, and Doppelbock.

3452
General Homebrew Discussion / Re: bru'n water alkalinity
« on: February 05, 2015, 08:20:50 PM »
Heading to the Hill Country soon, then down to the Valley.

I have found that 1 gallon of my tap water and 8 gallons of RO water gets darned close to the profile for treated Munich water that Martin published in Zymurgy not so long ago.

3453
General Homebrew Discussion / Re: bru'n water alkalinity
« on: February 05, 2015, 07:19:13 PM »
Quote
I hear you. My well water has bicarb 297ppm HCO3, and total alk CaCO3 253ppm. It took a metric ton of lactic acid to drop the PH, and it gave all my beer a serious twang/tartness. I installed RO system and life brewing life has been much better.


Same here. I was pretty upset when my report came back with 582 ppm alkalinity and 296 ppm sodium. Martin helped me decide on RO and helped with parameters for a high-flow system - haven't looked back. Suddenly my beers tasted like - beer and not some strange alien form of beer.

I have spent some time in Austin, and the water does not seem that bad. Are you on a well in limestone country?

3454
Homebrew Competitions / Re: NHC first round judging?
« on: February 05, 2015, 05:03:09 PM »
I might try and make it if not traveling.

3455
Hop Growing / Re: UK Hops at 42.42N
« on: February 05, 2015, 04:56:18 PM »
You might be able to get Willamette or Northern Brewer to grow. They aren't exactly UK hops but close enough that you could use them in your British styles without too much objection.

Willamette is a triploid of Fuggles, so it is a little more robust. It did a little better in my yard last year as it is more established, and we did not get to hot or too dry. They German varieties did the best ever, usually they don't do too great.

3456
Equipment and Software / Re: Grain Dust/ Sampling
« on: February 04, 2015, 11:13:56 PM »
At least initially I am hand grinding my grain, so perhaps this doesn't apply to my situation. Either way, is there any issues with breathing in grain dust? I thought I read something about this in the past.

Secondly, can/ should I chew on the raw grain to sample it.

Yes you can chew the grain. Some recommend doing that to get an idea of the tastes.

As far as dust, in big breweries they use face masks in dusty areas, if you don't get much dust like I do, I don't bother.

3457
Beer Recipes / Re: SN Pale Ale Clone
« on: February 04, 2015, 11:07:48 PM »
Just noticed that this is his "19th attempt and 50th iteration"! Holy mackerel. Is he on the forums here?

Crispy has posted now and then. He likes this recipe.

3458
Equipment and Software / Re: The ethics of keggles
« on: February 04, 2015, 07:11:26 PM »
I have 3 kegs that were bought converted, one Sabco and 2 picos. Over the years I have noticed that all of these had some defects that were repaired so that they were usable as a kettle, but not as a pressure vessel.

These defects are from what would have been a small hole, and a medium, and then a longer gouge in the sides,  probably from being dropped. Looking closely you can see where they were welded and then ground down. The last one I noticed a few months ago, after a decade plus of use.

Edit - due to the nature of these and being purchased, no problem using them.

3459
Hop Growing / Re: UK Hops at 42.42N
« on: February 04, 2015, 06:38:49 PM »
I got frustrated with my Goldings and dug it out. Latitude is 42.59 here. They don't like the hot dry spell we usually get in July and August.

3460
All Grain Brewing / Re: The End of the 60 minute mash???
« on: February 04, 2015, 06:27:56 PM »
Cooling towers are cooling towers. They are used in some coal plants to cool the water in the turbine loop. They are also used at chemical plants and refineries.

I pointed out to another American who came over to work in Germany that the "Nuke Plant" he drove by was not a "Nuke Plant". It had a cooling tower, but had no containment dome, and a big black pile of coal and the conveyor to take it to the furnace, and very tall smoke stacks.  :D

3461
If  those tablets are campden, I would put them in the water to dechlorinate it. If you put it in the boil it may be too late, as the nasty tasting chlorophynols would have formed.

3462
I normally use RO or distilled water but always add brewing salts to create a water profile suitable for healthy mash, fermentation and flavor. The guys at your shop are right that you don't want to use distilled or RO water on its own because you need some amount of certain minerals in the water. What you don't want is all the chlorine/chloramine in the tap water and even using dechlorinated tap water, it may not be the ideal water supply without further adjustment by adding brewing salts.

Or in my case I need to dilute 1 gallon of tap water with 8 gallons of RO to hit the adjusted Munich profile Martin had in Zymurgy, but it is just about dead on.

3463
Beer Travel / Re: 1 month in Germany
« on: February 04, 2015, 01:39:49 PM »
Gonna try as many as I can!
Will you have a car?
Sorry it took me so long to respond!! Yes we will have a car but my boss is going, not that its a bad thing. He isn't as adventurous as I am. I think we will be limited to within an hour and a half drive. So where ever I can go will be awesome. Lots of people told me that just about every little town has a brewery/eatery. Did you spend any time where I am going?

Not at Grafenwöhr and Honsfeld. You must be doing some DoD related work? I was doing automotive work.

Bamberg was never bombed to any degree, so its architecture is all preserved. Same for Regensberg. Both of those cities are beautiful and full of cultural sites.

Munich, let me recommend the Ayinger pub on the platzl (small square) by the Hofbrauhaus. There is also the Weisses Brauhaus (Schneider) not far, the Viktual Market on Saturday has a biergarten. A little farther in the pedestrian zone is the Augustiner Großgaststätten. If the weather is nice, which is doubtful in March, go to the Augustiner Keller which is just beyond the train station. There are many other options in Munich.

If you want to see some monasteries that have their name on a beer I recommend Weltenberger which is closer to where you will be, the drive down into the Danube gorge is memorable and the beer is very good.. South of Munich is Kloster Andechs, which is one of my favorite memories of my time in Germany.

3464
All Grain Brewing / Re: The End of the 60 minute mash???
« on: February 04, 2015, 02:59:17 AM »
In the Malt book by Mallett, he talks of some malts converting almost instantaneously. Maybe a short mash works with a "hot" malt at the right temperature. If you stir in adjust the temp and take a pH reading the party is over by then, how do you adjust to hit the optimums? I can see this working if you do the same beer over and over and have the mash in temp and water chemistry dialed in so it works every time (well not colt 45 that I am talking about).

3465
The Pub / Re: Braunbier Tapping
« on: February 03, 2015, 09:11:54 PM »
Never had one from any of the Haufbraus, but the one that Klosterbraeu in Bamberg makes is very tasty.

Pages: 1 ... 229 230 [231] 232 233 ... 599