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Messages - hopfenundmalz

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3466
Ingredients / Re: Northern Brewer?
« on: June 27, 2014, 03:32:44 AM »
NB has that woody+minty thing going on. Pearle also has a minty note, but is less woody. NB was one of Pearles parents, so that mint thing carried through.

3467
Equipment and Software / Re: Hand Cranked or Powered?
« on: June 27, 2014, 03:28:05 AM »
I just finished assembling, aligning, and setting the gap on the MM3 that I ordered last week.  It has a 1/2" drive shaft; therefore,  I will not be hand cranking this mill.

I have word of advice for anyone who is contemplating purchasing a Monster Mill hopper.  Follow the directions, so that you can avoid having to assemble the hopper twice.  Resist the urge to attach the hopper side plates to the hopper end plates before attaching mounting brackets to the the side plates.

When assembling, I figured that out and set the gap before attaching the side plates. All of those years working as an engineer pay off sometimes.

I hand cranked more than a ton of grain through my first Schmidling Malt Mill before leaving the hobby for an extended period.   I went back to hand cranking malt through a new Schmidling Malt Mill when I re-entered the hobby last summer.  I am an AARP card-carrying fifty-something "get off of my grass" curmudgeon. ;D

I'm an AARP card carrier who's enough older than you that I hardly recall being 50 something.  I use a drill fro my JSP and wouldn't consider and cranking.  AND I'm also a coot and geezer, besides a curmudgeon!  ;)

+1

Of course I am right behind you in age.

3468
Zymurgy / Re: Saison Article in July/Aug 2014 Issue
« on: June 26, 2014, 05:39:01 PM »
if something works, keep doing it.  I think most people understand this.

Personally I'm just not afraid of 0.036psi (0.2% above ambient) from a 1" column of water in my airlock.

I think it may be about the CO2 O2 exchange in open fermentation, not the small pressure from an airlock.

Edit - it might be a REF project?
I'm not sure much o2 gets into a fermenter with an empty airlock on it (just to keep dust out) or even if it were a carboy with foil over it... During fermentation there is an awful lot of co2 shooting out of there... I don't really know the answer though... I just know from my experiments my English beers turn out much better if I have as little pressure as possible during the fermentation. (I have done it in the boil kettle with the lid just sitting on it as well)  Conversely I often do a 15psi ferment for beers I want to come out cleaner which I find also makes a difference... Though obviously 15psi is quit a bit more pressure difference than airlock vs no air lock ;-)
I was thinking about open, no lid in a clean environment, vs. closed with airlock.

German wheat beer yeasts are said to benefit from open fermentation. Sierra Nevada and New Glarus use open fermenters for that type of yeast.

German lager breweries in Franconia use open fermenters also.

The wheat beers in Germany are in round fermenters with a trough to harvest yeast. Go down about 1/3 way to see one at Schneider in Germany. Lots of other good pictures.
http://brewingjourney.blogspot.com/2011_04_01_archive.html





3469
All Grain Brewing / Re: Head retention advice
« on: June 26, 2014, 01:34:16 PM »
Flaked barley will help, as will wheat.

With a load of hops you should have decent head retention. When I started pitching the recommended amount of healthy yeast, aerating, and controlling fermentation temperatures the head retention got to very respectable levels. This is true for all malt lagers with minuscule amounts of hops compared to an AIPA hop rate.

3470
Zymurgy / Re: Saison Article in July/Aug 2014 Issue
« on: June 26, 2014, 01:28:46 PM »
if something works, keep doing it.  I think most people understand this.

Personally I'm just not afraid of 0.036psi (0.2% above ambient) from a 1" column of water in my airlock.

I think it may be about the CO2 O2 exchange in open fermentation, not the small pressure from an airlock.

Edit - it might be a REF project?

3471
Zymurgy / Re: Saison Article in July/Aug 2014 Issue
« on: June 26, 2014, 12:49:32 PM »
I have had good luck getting 565 to finish with a low FG. It may stall for a week, then resumes fermentation like nothing happened. The author in the article may not have the time to wait it out in a commercial brewery. A solution would be a mixed fermentation to turn the tank in a timely fashion.

3472
Time for the White Stout movement to start up.   ::)

Stout originally meant strong, there were Pale Stouts in the early 19th century.

This also comes to mind, about 3:14 in.


3473
Other Fermentables / Re: Thinking about trying my had at mead
« on: June 26, 2014, 08:16:06 AM »
While I don't think nutrients are strictly required for melomels, I think they make a world of difference. With proper staggered nutrient additions I've had big melomels bottled and perfectly drinkable in under 4 months with no jet fuel fusels at all.
There was a panel discussion a few years back with many mead makers of the year. All meads served were <6 months old and were excellent. Kurt Stock said he never has mead over 3 months old, as it has been consumed by then!

Speaking of Curt Stock, this document is the bible of fruit meadmaking AFAIC:

http://www.bjcp.org/mead/melomel.pdf
Thanks for pointing to where that one is located.

This was published after Ken Scramm's book came out. The staged nutrient additions will be covered in a second edition, which he is working on, I have no idea when that will come out.

https://www.homebrewersassociation.org/attachments/0000/1256/NDzym05_MasterMead.pdf

3474
Other Fermentables / Re: Thinking about trying my had at mead
« on: June 26, 2014, 05:37:40 AM »
While I don't think nutrients are strictly required for melomels, I think they make a world of difference. With proper staggered nutrient additions I've had big melomels bottled and perfectly drinkable in under 4 months with no jet fuel fusels at all.
There was a panel discussion a few years back with many mead makers of the year. All meads served were <6 months old and were excellent. Kurt Stock said he never has mead over 3 months old, as it has been consumed by then!

3475
Beer Recipes / Re: Recipe Thoughts
« on: June 25, 2014, 02:48:50 AM »
If someone posted the same recipe looking for advice at any beer forum, the 45 min and 30 min hop additions would be panned and the hop schedule would be rearranged to 60/15/5/0 using more hops.  Someone would also question the need for Caramel malt and someone would question using pale malt to compliment the 2row.
The wisdom of the internet!

I know David and Ryan from Bells - they were at NHC - and both are good Homebrewers. The recipe has always looked good to me. Bells uses Briess as their primary maltster, so no surprise on the grain bill. Hops look good. One thing on dry hopping is to do it on the cool side, as I hear that is what they do. They also use special fermenters with very shallow cones, which I speculate give good contact area for the pellet hops that fall out, Bells uses pellets.

Edit, and you can follow John Mallets advice from the article on growing up a pitch of the house yeast from a bottle.

3476
Beer Recipes / Re: Black IPA (or whatever you want to call it)
« on: June 25, 2014, 02:36:13 AM »
Do you consider Wookey Jack a roasty beer or a black colored IPA? 

Pale Malt, Malted Rye, Dash of Cara-Rye, Midnight Wheat from Briess, De-Bittered Black Malt (Weyermann). 

 
Some toasty roast, not to much, nice rye flavor, good hop flavor and aroma. I call it tasty! Shared a bomber at the club meeting last Friday.

3477
Ingredients / Re: Flaked Red Wheat vs Flaked White Wheat
« on: June 24, 2014, 07:55:06 PM »
IIRC Celis used Red Winter Wheat in Celis White. That was a long time ago in a place far away.

3478
General Homebrew Discussion / Re: Felt Like Cheating
« on: June 24, 2014, 07:47:00 PM »
It's amazing how quickly people go all-grain these days. Not only was there a huge learning curve that needed to be tackled before one could brew all-grain beer when I started brewing, the cost of building an all-grain brew house was as much if not more than it is today.   Almost everything was still American made.  Sure, one could steal, oh, I mean not return a keg on which a good faith deposit was placed, but many of us were raised not to do such things.
I started in 92, was all grain early 94. Mashed in a picnic cooler, lautered in a food grade bucket with a plastic Phil's Phalse bottom (I was too lazy to make a ZapPap bucket system). It made beer, was cheaper than what most said back then, and I said "that's it?". The beer turned out pretty good.

I agree that it is not viewed as Voodoo Rocket Science anymore.

3479
Events / Re: NY rallies/meet ups?
« on: June 24, 2014, 09:25:51 AM »
Just curious why it seems there is no love for NYC or the surrounding boroughs? I can't be the only one on here.
Keep on the lookout for one in your area. The AHA has a goal of 30 rallies for 2014, so more to be announced.
http://www.homebrewersassociation.org/aha-events/rallies/

3480
Events / Re: 2014 NHC Grand Rapids Review
« on: June 24, 2014, 09:21:20 AM »
To the AHA and local committees for future conferences:

I've been listening to a couple seminars that I couldn't make, and during the Q&A session, I would like to see them try a little harder to get people to use the microphone or at least have the presenter repeat the question.  During Tasty's talk, Justin was running around the room with the mike and Gordon had people come up to the microphone to ask their questions.  And their talks were a couple of the more heavily attended seminars.

I was listening to the cider panel and it was a little difficult trying to figure out what people were asking by the answers they were giving. 

Just a little constructive feedback for the future.  Thanks.
I'd agree, in most other seminars I've been to people line up behind the microphone to ask questions.  Then everyone gets heard as well as eliminates the problem of people raising their hands to ask questions and getting missed.
I might use the line up method next year. We were to make sure questions were on the mic so the question was recorded. It is hard to see the hands sometimes.

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