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Messages - hopfenundmalz

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3481
Yeast and Fermentation / Re: All Grain Fermentation vs. Extract
« on: January 25, 2015, 01:23:09 PM »
Just an update...6 days after pitching and I cannot believe the krausen on this! When will the madness end?
Some yeast strains form a krausen that is dense and sits on the top like a raft, not falling like others. That is why you check gravity and not krausen. You just rack the beer off from under the krausen.

3482
All Grain Brewing / Re: Thoughts on my ESB recipe
« on: January 25, 2015, 01:54:26 AM »
There is a nice Can You Brew It that covers Fullers ESB, including an interview with John Keeting.

In the Sept/Oct 2008 Zymurgy John Keeting has an article on "Extra Special Bitter"

The grain bill is 95% Pale Ale, 5% crystal, and a little chocolate malt for color (yeah that does not equal 100%).

Hops were Target in the boil early, Northdown and Challanger late in the boil. Golding and Target in the fermenters, Goldings in the maturation tanks, and Goldings are added as dry hops in the cask. The time we toured through the cask line, the guide said that Chiswick got 4 plugs (2 oz) in the cask, Pride none, and ESB got 6 plugs (3 Oz!).

They use London tap water, and add gypsum to get the Ca up to about 100 ppm.

One comment on crystal malt in British Bitter. You will see recipes with 0% to a butt load looking through the Camra recipe books. I think it depends on the brewer, and what they want the beer to be. Some also would use invert 2 or 3 to add color, IIRC. Too tired to go hunt those books down tonight, or Ron Pattinson's book with more historic recipes that would contain less crystal.

3483
The Pub / Re: English brews
« on: January 25, 2015, 01:17:02 AM »
If the Pride is fresh, find one on a store shelf near you, then compare the two. Fresh is best for that beer. Better yet on cask!

I don't dare buy bottles of Pride. It is sooo good on cask, I know an old bottle will just make me sad.

Some of us know that. Maybe mbalbritton can write up the differences tasted.

3484
The Pub / Re: English brews
« on: January 25, 2015, 01:16:12 AM »
If the Pride is fresh, find one on a store shelf near you, then compare the two. Fresh is best for that beer. Better yet on cask!

I don't dare buy bottles of Pride. It is sooo good on cask, I know an old bottle will just make me sad.

Some of us know that.

3485
Yeast and Fermentation / Re: Next up, Wallerstein Sazz Yeast #64B
« on: January 25, 2015, 01:12:32 AM »
If the strain pans out, I may consider sharing cropped yeast with other CAP lovers (Jeff, a.k.a. hopfenundmalz, is at the top of the list).  However, I need to be certain that the strain is not a petite mutant isolate.  I also need to be certain that the strain is stable.  We are dealing with a strain that has been in cryostorage longer than most of us have been alive.
I would be willing to give it a try!

I think Jeffy should be on the short list, too. He has a fine palate and might discern nuances to the yeast better than I could.

3486
General Homebrew Discussion / Re: Anything Brewing 2day kids?
« on: January 24, 2015, 11:35:07 PM »
I made 2 3.5 liter starters for a split batch of Helles coming up. WLP-833 for one, the other got WLP-835 Lager X.

3487
Ingredients / Re: Equinox Hops
« on: January 24, 2015, 05:03:50 PM »
Really liked the Equinox beer SN poured at the Chicago event last summer.

3488
The Pub / Re: Elysian Just sold to Anheuser-Busch
« on: January 24, 2015, 05:00:39 PM »
Some information and thinking points here.
http://brianyaeger.com/

3489
Events / Re: Best of Craft - Bend
« on: January 24, 2015, 03:02:33 PM »
We were in Bend last April and had a blast. Have fun.

3490
All Grain Brewing / Re: Mash pH
« on: January 24, 2015, 04:53:24 AM »
http://www.morebeer.com/products/52-ph-stabilizer-1-lb.html

If you're worried about your mash ph not getting to 5.2 you can buy this stuff. Works great!
It might work for your water. My pH meter said it didn't for my water.


3491
General Homebrew Discussion / Re: USDA Cites AHA & Homebrewing In Report
« on: January 24, 2015, 04:51:01 AM »
Maybe this will encourage some more farmers to get into more interesting varieties of malting barley. so much of what is grown right now (vitrually all I would guess) is commodity varieties designed for the mega brewer use.

I would like to think that an enterprising barley farmer would get into growing boutique malt, but barley is a subsidized crop.
Valley malt has been propagating Chevaleir (SP?) Malt, one of the oldest varieties.

3492
General Homebrew Discussion / Re: pale ale hops
« on: January 24, 2015, 04:47:09 AM »
You need to add a fourth "C" to the list; namely, Cluster.  I recently brewed an all Cluster  British-style IPA as an experiment. I even performed a hop stand with cluster.  I turned out amazingly well for a hop that gets so little respect from home and craft brewers.

Cluster is usually in my freezer. It gets little respect, but the acreage has started to increase.

3493
Beer Travel / Re: 1 month in Germany
« on: January 24, 2015, 03:49:14 AM »
Kneitinger came to mind also Leos.

Bamberg is a must, you will be close. Do it!

There are many places around Bamberg. Forcheim, Buttenheim, Memmeldorf, Merkendorf. Many I do not know.




3494
General Homebrew Discussion / Re: commerical schwarzbier examples
« on: January 24, 2015, 03:26:22 AM »
Koestritzer and Moenschof come to mind from my time in Germany.

Devils Backbone makes a very good one, don't know if you can find it, I can't.

Devils backbone clone i just did from his talk at NHC and it's tasty except for to much mouthfeel from melanoidin. Will drop to lighter munich (11 to 15L) and much less melanoidin if at all. The Bohemian brewery in salt lake makes a tasty one (Cherny Bock)

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Schwartz
Brewer: Quattlebaum
Asst Brewer:
Style: Schwarzbier (Black Beer)
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 5.66 gal
Post Boil Volume: 4.16 gal
Batch Size (fermenter): 3.50 gal   
Bottling Volume: 3.25 gal
Estimated OG: 1.050 SG
Estimated Color: 28.3 SRM
Estimated IBU: 24.2 IBUs
Brewhouse Efficiency: 73.00 %
Est Mash Efficiency: 83.4 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
4 lbs 14.8 oz         Pilsner (Betz) (1.7 SRM)                 Grain         1        75.9 %       
8.3 oz                Blackprinz  (Briess) (500.0 SRM)         Grain         2        8.0 %         
6.0 oz                Munich 20L (Briess) (20.0 SRM)           Grain         3        5.8 %         
5.9 oz                Melanoidin (Weyermann) (30.0 SRM)        Grain         4        5.7 %         
4.8 oz                Carared (20.0 SRM)                       Grain         5        4.6 %         
0.63 oz               Tradition [6.50 %] - Boil 60.0 min       Hop           6        22.1 IBUs     
0.20 oz               Tettnang [3.80 %] - Boil 15.0 min        Hop           7        2.0 IBUs     
1.0 pkg               Saflager Lager (DCL/Fermentis #W-34/70)  Yeast         8        -             


Mash Schedule: (208) Single Infusion, Light Body, No Mash Out, Fly
Total Grain Weight: 6 lbs 7.8 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 3.00 gal of water at 159.3 F        148.0 F       60 min       

Sparge: Fly sparge with 3.44 gal water at 168.0 F
Notes:
------
less melanoidin and lighter munich
Thanks for that, the beer at the talk was great. It is on the list to brew soon. Could yeast differences be part of what you say?

3495
General Homebrew Discussion / Re: commerical schwarzbier examples
« on: January 24, 2015, 03:23:39 AM »
Koestritzer and Moenschof come to mind from my time in Germany.

Devils Backbone makes a very good one, don't know if you can find it, I can't.

I really like the Moenschof. Kostriker is ok.
Koestritzer was always on at our favorite Pizza place in Wiesbaden, and was a change up from the usual Koenig Pils.

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