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Messages - hopfenundmalz

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3466
All Grain Brewing / Re: All flameout hops+whrilpool
« on: March 24, 2014, 09:36:50 AM »
  I really like this technique in my Pils.   

try FWH and whirlpool only  ;)
Yes. Good advice.

3467
General Homebrew Discussion / Re: Forgot
« on: March 24, 2014, 06:40:18 AM »
Thanks all.

I'm assuming the pH was okay since my mash pH was fine and it was RO water.
Those salts don't drop the pH of the water. The RO has 0 or very small alkalinity. You should be fine.

3468
All Grain Brewing / Re: All flameout hops+whrilpool
« on: March 23, 2014, 06:24:08 PM »
I make a cream ale with no boil hops, the hops go in after the fire is off and the boil subsides. I use about 8 oz. whole Mt. Hood for 10 gallons, run by he pump and whirlpool for 45 minutes. I get good flavor, some aroma, and bitterness around 20-25 IBUs. If you add at 170F you will get more aroma, a little less flavor ( I think), and much less bitterness. High alpha hops at 170F will make up for the diminished bitterness from what I have done. High oil hops (e.g. Citra) should help boost flavor and aroma.

It comes down to the beer you are targeting, the hops you have, and how you use them on your system. You can also add some hops when the whirlpool is around 210F, then more at 170F, some add more hops at 120F.

Brew some beers and see which works for you. Tell us what you like, so we get more feedback on doing this technique.

Welcome to the AHA forum!

3469
The building is a big one for $$$. Another is to have enough operating funds to make it through the start up production phase.

I am just an observer who knows guys that went pro . Some from the forum will tell their experience.

3470
General Homebrew Discussion / Re: Yeast Remains or Worse?
« on: March 23, 2014, 06:31:35 AM »
Keep us informed as to how it progresses.

The hops and yeast might be responsible for the appearance. You might have a beer with excellent had retention on the way.

3471
Nothing to add from Denny's post. I like your handle though!

3472
General Homebrew Discussion / Re: Kolsch Recipe
« on: March 20, 2014, 06:49:09 AM »
It's very European tasting, similar to Mittlefruh to my tastes. Last few years it has tasted a little more citrussy.
Crystal does have that noble thing going on, but since Cascade was one of the grandparents in the breeding, it does have a citrus floral thing going on. I like it, and made a lager with a lot of it yesterday.

3473
Ingredients / Re: Difference between Burton water and London water
« on: March 19, 2014, 02:47:12 PM »
Fuller's is the brewery most know of in London. They use Thames Water, which is the local utility water, not the river water. They add gypsum to Burtonize the water, but they don't say how much on the tours. Will look forward to Martins article in Zymurgy.

Martin, any plans to cover brewing waters in the USA?

3474
Here are some data.
NOAA says we have 29.62 in Hg Atmospheric pressure today.
Elevation is 909 ft.
Using this to calculate boiling point.
http://www.virtualweberbullet.com/boilingpoint.html

We get 209.3F today as the calculated boiling point.

On a 15 Plato beer, 1.060 OG, with 12 oz. pellet hops the boil was at 210.1 F measured with a thermapen.

So it was 0.8F higher than boiling. You can get higher than 212f if you start at near sea level and standard pressure.

3475
General Homebrew Discussion / Re: Lager fermentation
« on: March 19, 2014, 08:22:02 AM »
This was presented in Seattle via Skype at the BJCP reception.
http://www.bjcp.org/docs/LagerYeast.pdf

The South American Yeast could have come over on wood timbers, food, plants.

3476
General Homebrew Discussion / Re: Colder starter
« on: March 19, 2014, 06:55:25 AM »
But he said WLP028
Boy did I misread that one. It will be fine. Dang!

I do my lager starters in the low 60s, band those are fine.

3477
General Homebrew Discussion / Re: Colder starter
« on: March 19, 2014, 05:34:12 AM »
Is WY1728 the same? I ferment my 1728 at 55°
Nope. I have started 1028, same as WLP-013, in my basement around 62-63F many times, then used it on IPAs and Barleywines. It performes fine, no problems.

3478
General Homebrew Discussion / Re: Lager fermentation
« on: March 18, 2014, 06:36:32 PM »
So what is the difference? Other then I can't drink most lagers.


Sent from my iPhone using Tapatalk
Can you explain why you can't drink most lagers?

I can, it's just that in general, I don't like the taste of most lagers. Although I do like some commercial lagers like Samuel Smith Organic Lager.
There is a world of lagers that most don't know. Explore lagers more. There are some truly great ones in Germany that either don't make the trip over, or suffer from the travel.

Sort of like someone saying I don't like beer. They haven't found the one they like.

3479
Equipment and Software / Re: what type of copper for a IC
« on: March 18, 2014, 05:28:52 PM »
do you guys know if a lot of sweat connections is ok?
Most solder is lead free these days, and would work fine.
Clean it after soldering, as flux tastes nasty.

3480
Equipment and Software / Re: what type of copper for a IC
« on: March 18, 2014, 04:08:39 PM »
do you guys know if a lot of sweat connections is ok?
Most solder is lead free these days, and would work fine.

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