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Messages - hopfenundmalz

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3481
General Homebrew Discussion / Re: WA area brewers!
« on: January 07, 2015, 02:29:45 PM »
Denny-

You need to stop by Tom Schmidlin's new brewery, PostDoc Brewing.  It's in Redmond, it's open, and only about 15 or 20 mins from Kenmore.  He has 4 beers on right now, with more to come.

I work right by there in Redmond, but I live a good 45 mins the other directions from Kenmore, otherwise I'd pop in to see you up there.

Take care-
Steve

I hope I can make time for that, Steve.

Tom Says he would be deeply, deeply hurt if you didn't swing by. Also, we are right on the way from Kenmore to Centralia. You could even do a book signing at the brewery!  8)
Your living the dream Marc! Say hello to Tom for us. Play some Dead for Denny when he stops by,  8)

3482
Beer Recipes / Re: Thoughts on a barley wine... Need advice
« on: January 06, 2015, 08:15:01 PM »
I originally wanted to go with Denny's Favorite for yeast but I think it's alcohol tolerance is too low for this beer.

Not at all.  That's what I use for the Old Stoner recipe I posted.

Well that is why I originally wanted to go with it - I love the viscosity it produces.  But then I saw on Wyeast's web site that alcohol tolerance was 10%.  But now looking back at your recipe I see that you have a higher OG than my recipe.  So assuming that I'm pushing the comfort zone of the yeast, are there any tips other than the usual: ~2 minutes of pure O2, raising temperature after the first couple of days, and longer than usual fermentation time?
Lots of yeast, lots of O2, nutrients in the wort (I use the Wyeast these days), control the temps, add O2 about 12 -18 hours in if you wish.

The fermentation will be a little longer, days not weeks.

3483
Ingredients / Re: Avangard Pilsen Malt Acidity
« on: January 06, 2015, 06:41:40 PM »
I haven't checked the PH the two times I've used it as the base malt in my cream ale, but the best efficiency I've ever achieved was when using the Avangaard Pilsen. No idea if it's related.

My beers have come out with higher OG than expected with this malt, a few points. Others have reported the same on various forums.

3484
Ingredients / Re: Avangard Pilsen Malt Acidity
« on: January 06, 2015, 05:26:42 PM »
The bag of Rahr I bought had a tag that said it made wort of 3.5 SRM, so it is more like a Vienna as far as acidity. Martin had noted that is should be entered around 3.5 or 4 L in Bru'nwater IIRC.

The Pils I brewed with Avangard came a little darker than expected (can't remember pH). You might want to do a mini-mash and compare the wort SRM to another pils malt, or use a color card if you have one.

3485
Going Pro / Re: Lautering problems using Rye Malt
« on: January 06, 2015, 03:18:47 AM »
Yeah, a long Beta Glucan rest can help. Try 30-45 minutes to start.

3486
General Homebrew Discussion / Re: Malt shortage ahead?
« on: January 06, 2015, 12:36:08 AM »
There are stories of breweries sourcing malt from South American and Australia in previous malt shortages. If anyone knows someone at a big brewery you might ask if they have contingency plans.

3487
All Grain Brewing / Re: Sparging Water Volume
« on: January 05, 2015, 09:21:50 PM »

Denny, for your personal gratification, I now have a Blue 70qt. coleman extreme for single infusions.

FWIW I've done several three-step infusion mashes in that 70qt blue cooler. No mash out/no sparge.
I know, a friend does decoctions to step in his 10 gallon cooler when there's no more room for infusions. Lots of ways to do it.

3488
Beer Recipes / Re: Thoughts on a barley wine... Need advice
« on: January 05, 2015, 08:07:54 PM »
There are the NHC gold medal ones in the Hombrewpedia wiki.

This one did OK!
http://wiki.homebrewersassociation.org/CreativeDestructionBarleywine

3489
All Grain Brewing / Re: Sparging Water Volume
« on: January 05, 2015, 07:57:56 PM »
I don't have astringency problems on big beers in the kettle, as the gravity does not get that low.

It had to be something giving the astringency, maybe I have now found it.

Ah hah, I get it now.  How small a beer do you have to make to have astringency issues?

1.048-ish and down. Small for you!  8)

The strategy for doing step mashes in the future in that kettle is to set the recipe efficiency lower, get the points I need in the kettle and top up with water if need be. There will be sugars left in the mash, but that will be drained and used for starters.

A little calibration run on the old and new hydrometers is in order.

3490
All Grain Brewing / Re: Sparging Water Volume
« on: January 05, 2015, 05:49:13 PM »
Look, I know this is kinda a radical suggestion, but why not try batch sparging to possibly \alleviate those problems?  At least to me, it seems so obvious.
Jeff, you raise an ominous specter. Now I'm going to have to do some cross-checking on my refractometer too. As mentioned, this may be more reason to end the runoff earlier.

Extra testing for the next brew.

You did point out a little astringency on my German Pilsner that got a Bronze at the 2011 NHC. It was noticed when I sat down and read the scoring. I have been chasing it for a long time, maybe now I have a clue!

Jeff- do you also fly sparge?

For this beer I was doing a step mash using the direct fired kettle, following the Devil's Backbone recipe from this year's NHC.

Denny, for your personal gratification, I now have a Blue 70qt. coleman extreme for single infusions. More volume for big beers. Someday I might try bumping the temp on that using a grant (5 gallon kettle with a ball valve, pump back in to the mash).

I don't have astringency problems on big beers in the kettle, as the gravity does not get that low.

It had to be something giving the astringency, maybe I have now found it.

3491
General Homebrew Discussion / Re: Malt shortage ahead?
« on: January 05, 2015, 03:15:58 PM »
Not much panic yet, unlike the hop shortage from a few years back when crops failed in the England, and Germany, while the US had an average crop. There are stores of 2013 barley to fill in the gap. How were the crops in other barley producing regions? If Europe is in good shape along with other parts of the world, then prices would go up a little due to shipping, but not through the roof.

Found this.
http://billingsgazette.com/news/state-and-regional/montana/malt-barley-woes-are-bad-news-for-beer/article_69cbde3c-3faa-5b91-818e-4bdaf83d94ba.html

3492
All Grain Brewing / Re: Sparging Water Volume
« on: January 05, 2015, 01:43:25 AM »
Jeff, you raise an ominous specter. Now I'm going to have to do some cross-checking on my refractometer too. As mentioned, this may be more reason to end the runoff earlier.

Extra testing for the next brew.

You did point out a little astringency on my German Pilsner that got a Bronze at the 2011 NHC. It was noticed when I sat down and read the scoring. I have been chasing it for a long time, maybe now I have a clue!

3493
All Grain Brewing / Re: Sparging Water Volume
« on: January 05, 2015, 01:40:53 AM »
Jeff, you raise an ominous specter. Now I'm going to have to do some cross-checking on my refractometer too. As mentioned, this may be more reason to end the runoff earlier.

Extra testing for the next brew.

Once you calibrate the refract and know its reading correctly. I also test it against my hydrometer at the proper temp and they are usually spot on. Good luck!1

Have you done a serial dilution of a known Brix to make sure it is linear at low Brix? The old one had been dropped and abused several times, but last I checked was fine at 15 Brix. Didn't take it down to 1 to 4 Brix.

Some will say putting water on and setting to zero is calibrating. That is zeroing, but what about slope and linearity?

3494
All Grain Brewing / Re: Sparging Water Volume
« on: January 05, 2015, 01:40:24 AM »
Jeff, you raise an ominous specter. Now I'm going to have to do some cross-checking on my refractometer too. As mentioned, this may be more reason to end the runoff earlier.

Extra testing for the next brew.

Once you calibrate the refract and know its reading correctly. I also test it against my hydrometer at the proper temp and they are usually spot on. Good luck!1

Have you done a serial dilution of a known Brix to make sure it is linear at low Brix? The old one had been dropped and abused several times, but last I checked was fine at 15 Brix. Didn't take it down to 1 to 4 Brix.

Some will say putting water on and setting to zero is calibrating. That is zeroing, but what about slope and linearity?

3495
All Grain Brewing / Re: Sparging Water Volume
« on: January 04, 2015, 10:51:24 PM »
On Friday a Vienna was brewed, most things went well and I cut the sparge at 3 Brix. Tasted the runnings and those had tannins! I acidify my RO sparge water to 5.5 (about 2 drops of phosphoric), temperature was not too high. I recently bought a new refractometer, not sure how accurate it is as I have not calibrated it. The new refractometer measured 1 Brix!

I think this is why I have had some low level tannins going on for a long time, the gravity was lower than indicated on the last runnings.

What to do? Make a solution of water and sugar, do a serial dilution and plot the curves for the 2 refractometers and the hydrometer, indicated Brix/SG vs actual. I might have to break down and get a finishing hydrometer for the lower Brix readings.

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