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Messages - hopfenundmalz

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3481
All Grain Brewing / Re: The End of the 60 minute mash???
« on: February 03, 2015, 05:17:23 PM »
Listen to the Feb 10, 2011 Basic Brewing Radio for a tasting of beers done with short, medium, and long mash times. I listened to it some time back, but there are some conclusions they draw.

http://www.basicbrewing.com/index.php?page=basic-brewing-radio-2011

3482
Yeast and Fermentation / Re: Yeast starter from table sugar?
« on: February 03, 2015, 02:23:08 PM »
Dry yeast manufacturers propagate yeast using Molasses as the carbon source.  One has to add a nitrogen source when using molasses as a carbon source. One quarter teaspoon of DAP per liter of 10% (1.040) solution should do the trick.

Molasses contains trace elements and vitamins in addition sucrose, glucose, and fructose.  Sucrose is disaccharide composed of a glucose molecule bound to a fructose molecule.  Yeast cells have to excrete invertase to break the glycosidic bond and free the monosaccharides.

Maolasses also has trace minerals, so along with the vitamins it is popular with the health food crowd. I found the Plantation Unsulfured Blackstrap, not at he grocery store, but at the local health mart. It will be used to make invert 2 and 3 using the dilution method and Golden Syrup as the base.

3483
All Grain Brewing / Re: The End of the 60 minute mash???
« on: February 03, 2015, 01:42:48 AM »
What have the breweries that you have worked at do? Your pro experience is of interest, as time tied up in the mash tun is money at a production brewery.

IME, it's very equipment-specific. I've done "rests" as short as 15 min and as long as 45, but every brewery I've worked at has had at least 30 min lauters, with most if not all of that time being at conversion temperatures.
North American base malt?

3484
Yeast and Fermentation / Re: Yeast starter from table sugar?
« on: February 03, 2015, 12:32:09 AM »
The yeast will become aclimated to simple sugars, and will not do so well on Maltose is the thinking.

You could propagate the yeast with sugar at around 1oP if you add nutrients and continuously feed it. Not for me. That is how you get gluten free yeast as some suppliers advertise.

3485
Equipment and Software / Re: Lab Grade Hydrometers are off!
« on: February 03, 2015, 12:28:40 AM »
Here's what I came up with:

In a 1.085 solution:
The refractometer showed 1.085
The high range hydrometer showed 1.083  (I suspect yesterday's reading below was incorrect)
The full range hydrometer showed 1.082

In a 1.040 solution:
The refractometer showed 1.041
The mid-range hydrometer showed 1.041
The full range hydrometer showed 1.041

In RO water:
The refractometer showed 0.000
The low range hydrometer showed 0.999
The full range hydrometer showed 0.000

The bottom line for me is that when measuring OG I am going to stick with the refractometer.  When measuring FG I'll go with the low range hydrometer just because it is easier to read, and adjust up 0.001.
I love being exact, but it is homebrew so no big deal either way I'm sure.

Thanks. Have to do that someday.

Also for a scale I suspect at low mass, and a TDS meter just to check it.

3486
All Grain Brewing / Re: Smaller Batches
« on: February 03, 2015, 12:26:24 AM »
I don't bottle much anymore, but I do spend a fair amount of time doing maintenance on all of the old kegs I have. You know, leaking poppets, leaking PRVs, leaking lids/O-rings. Those new kegs at the LHBS really are attractive, but I have too many kegs now!

+1.  I have a lot of kegs, too, and that does entail maintenance, for sure.  There is a fair amount of work bottling or kegging, so I guess I just don't mind the kegging work near as much.


I don't mind it either, but then again, I have a keg whisperer at home. He does all of the keg maintenance - pretty sweet!

My keg whisperer is the sound of leaking CO2! psssst.

3487
General Homebrew Discussion / Re: Great Weekend
« on: February 02, 2015, 10:57:53 PM »
I could coolship next time I plan on brewing, but it will just cool the wort, not many bugs and critters in the air here vs. TX.

3488
The Pub / Re: Blizzard
« on: February 02, 2015, 10:55:00 PM »
We had 16-17 inches, hard to tell with the drifts. At least it was powdery stuff. Shoveled 3 times yesterday as it was coming down. Two sessions today, under a cerulean blue sky, and the drive and walks are clear. There was no need to go to the gym the last two days!

3489
All Grain Brewing / Re: Smaller Batches
« on: February 02, 2015, 10:51:00 PM »
I don't bottle much anymore, but I do spend a fair amount of time doing maintenance on all of the old kegs I have. You know, leaking poppets, leaking PRVs, leaking lids/O-rings. Those new kegs at the LHBS really are attractive, but I have too many kegs now!

3490
All Grain Brewing / Re: The End of the 60 minute mash???
« on: February 02, 2015, 10:31:29 PM »
I think the critical question here is how long it takes to go from lautering to boiling. If it takes 10 min to lauter and 30 min to come to a boil then the wort is spending at least 30 min in the conversion temperature range - and undergoing a pseudo-step mash, so there certainly shouldn't be any attenuation issues.

What have the breweries that you have worked at do? Your pro experience is of interest, as time tied up in the mash tun is money at a production brewery.

3491
Beer Recipes / Re: Ballantine IPA Clone Recipe
« on: February 02, 2015, 08:44:34 PM »
There was a comment in the Steele IPA book that there were many recipes for this beer over the years. That looks like it makes a tasty ale and the cluster and brewers gold will be much like Bullion and cluster in the one I posted, which I have been making about once a year.

3492
All Grain Brewing / Re: The End of the 60 minute mash???
« on: February 02, 2015, 07:04:42 PM »
A couple of points, well more than a couple.

1. The degree of modification is set in the malt house, and how long they let the rootlets grow.

2. New varieties of NA 2 row are very 'hot" as they have high Diastatic Power. Some are around 150+ degrees Lintner. With that much in the way of enzymes you can get conversion fast.

3. Has he tried this with Maris Otter? It has much lower DP. How about an all Dark Munich mash?

4. Conversion means certain starches are gone. You can still get more fermentable sugars if you go longer.

5. Commercial brewers talk about 15-20 minutes rests. They may be mashing in for that long, and as others have said they take a lot longer to mash out (if they do) or lauter.

My viewpoint is select the right tool (mash schedule) for the job. Yeah I might try mashing short for NA 2 row or 6 row, not British or German malts.



 

3493
Homebrew Competitions / Re: NHCompetition Registration is Open
« on: February 02, 2015, 06:21:05 PM »
Hi all,

The glitch was fixed early this morning.  One thing to keep in mind is that you can log in to the application form 24/7, all week to edit your application.  Editing must be done by the end of February 8th.

Cheers,
Janis

Fixed too fast IMO.  We were not given nearly enough time to complain!

 ;)

Everyone was still distracted by the Bud commercial. ;)

3494
Homebrew Competitions / Re: NHCompetition Registration is Open
« on: February 02, 2015, 06:08:44 PM »
Was able to correct when I got back inside.

Thanks Janis and staff for the quick fix!

3495
Homebrew Competitions / Re: NHCompetition Registration is Open
« on: February 02, 2015, 04:08:29 PM »
Appears to be fixed. Site was slow, and I had to get started shoveling. Letting the hands and nose warm up now.

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