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Messages - hopfenundmalz

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Ingredients / Re: Water report for Culligan RO system
« on: October 03, 2014, 08:41:37 AM »
Its a Culligan under the kitchen sink system.  I have to start drawing water out of it the day before brew day because I only have a 3 gallon pressure tank.  I usually end up setting my phone to beep every 40 minutes so I can go draw another gallon off.  That gives it recharge time so that the pressure is good when I do.
We are going to use RO for our commercial brewery, 10. Bbl. and will have to collect about 500. Gallon. That's going to take awhile.
My little Village has a 10 bbl brewery now. The tap water here has high alkalinity. They have a smallish RO system and blend with the tap water. That is one strategy. One could look into a commercial RO system to supply all of the brewing water.

General Homebrew Discussion / Re: Commercial recipes posted online
« on: October 03, 2014, 06:30:07 AM »
There are many breweries the list the malts and hops used. Sierra Nevada comes first to mind. Proportions, water treatment, and yeast in some cases are left to the home brewer.

Ingredients / Re: English Barleywine
« on: October 02, 2014, 07:58:14 PM »
Just make sure you mash long and low. A pound or two of pale ale malt wouldn't hurt as an insurance policy for some extra enzymes.
Ron Pattinson has many historic recipes that use NA malt to get more enzymes and nitrogen into the wort.

General Homebrew Discussion / Re: Commercial recipes posted online
« on: October 02, 2014, 07:55:06 PM »
If you look around the web you can find home brew recipes for Pliny the Elder. Blind Pig, Hopfather, Hop 2 It, and some other Russian River beers provided by the Brewery.

General Homebrew Discussion / Re: Crystal != Caramel
« on: October 02, 2014, 12:41:34 PM »
There was an article in BYO recently that covered the differences, IIRC.

As there is in Experimental Homebrewing.

Am I going to buy that one?

Of course!

The Pub / Re: Lady brewers
« on: October 02, 2014, 10:51:05 AM »
Nice rig.

Kegging and Bottling / Re: Sampling Lagers Early for Educational Purposes
« on: October 02, 2014, 05:43:32 AM »
I brewed a 10 gallon batch of Oktoberfest about 6 weeks ago and used Wyeast 2206 with half, WLP 838 with the other half.  I transferred to kegs 2 weeks ago and began lagering.  I just started a new project to reduce my serving line lengths by using 1/8" tubing, and decided to try it out on my Oktoberfest.  Well, might as well take a taste (although it is about 4-6 weeks earlier than I think they'll be ready).  The Wy2206 batch has a crayon-like smell and a curious taste that I can't put my finger on.  The WLP838 is much more tame, but obviously needs more time.  When fermenting, the ferm-fridge smelt pleasantly of sulfides/farty pants, and I am not sure how that translates to taste, but I will be giving this beer another month plus before taking another sip.  First adventure into brewing lager and looking forward to what this baby tastes like after proper time.

And how long is that? I can tell you that if I brewed an Octoberfest 6 weeks ago I should have had it ready to drink by now, or if not - pretty darn close. Proper brewing techniques shouldn't require months and months of lagering, especially for a comparably low gravity beer style . For an O'fest, 2 weeks of fermentation and 4, maybe even 6 weeks of lagering should get you to a great beer. Any other aging after that really shouldn't be that much more beneficial, if any.
Keith makes a good point.

You can lager colder to speed up the process if you are using a keezer. I have gone to -1C,  (30.2F) for my lagers. That causes larger particles to form, and they drop quicker.

General Homebrew Discussion / Re: Crystal != Caramel
« on: October 01, 2014, 07:05:51 PM »
There was an article in BYO recently that covered the differences, IIRC.

Beer Recipes / Re: Experimental IPA, Need a little help
« on: October 01, 2014, 11:52:20 AM »
Come back and discuss the results.

Ingredients / Re: carafa malt question
« on: October 01, 2014, 06:47:24 AM »
Carafa Special is  dehusked and will not add harsh flavors.

Commercial Beer Reviews / Re: Smuttynose/Stone Cluster's Last Stand
« on: October 01, 2014, 06:38:27 AM »
This beer is a collaboration brew based on the Ballantine's IPA recipe in Mitch Steele's IPA book. This tastes nothing like the typical West Coast IPA, but it is fantastic. The nose is catty, with lots of black currant and some lavender floral notes. Flavor is resin, with some fruity currant notes and a bit of floral hops. The malt is on the light side, but some bready Munich notes provide the right balance. Bitterness is sharp and sticky, but fades nicely on the finish leaving you wanting another sip.

If this is anything like the new Ballantine IPA, I'm in. I definitely want to play with Bullion, Cluster and Brewer's Gold in the near future. This really stands out from other IPA's, but it all works really well.

If you have access to this, I highly recommend it. For my money, Smutty is possibly the best brewery in New England (now that Long Trail owns Otter Creek), and is right up there with Victory and DFH as far as top breweries in the Northeast go. All of their beers are killer.

Was it brewed at Smuttynose? I would like to try that one.

Bullion, Cluster and Brewers Gold are used in the Ballantines IPA I have on tap. Those old school hops are underrated.

I have not tried the Pabst Ballantine IPA as it is just distributed in the east. I hope it has done well enough that they up production and distribute farther.

First two all-grains were kits, next two were recipes from BCS or a reliable source. From there I was making my own while gleaning bits from other sources and reading designing great beers.

Wasn't there a rumor that designing great beers was getting an update?
There are rumors that Ray Daniels wants to do that. Where he finds the time is the question. That Cicerone thing has him pretty busy.

Beer Travel / Re: London
« on: October 01, 2014, 06:24:59 AM »
Looks like the hotel gave you good advice. The Adnam's pump clip makes me wish for a pint.

Ingredients / Re: Wyeast yeast nutrient
« on: September 30, 2014, 03:38:51 PM »
Ive often wondered though, how much of my wyeast nutrient is getting pulled to the bottom by my whirlfloc. But im not curious enought to send a side by side experiment sample to a lab. And I highly doubt I could taste a difference between the two in the final product. Frankly, I add nutrients out of habit
Your yeast probably thank you.  ;)

Beer Recipes / Re: Experimental IPA, Need a little help
« on: September 30, 2014, 03:37:23 PM »
+1 to what Mort said.

550 is a very versitle Belgian yeast, so it is a great choice.

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