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Messages - hopfenundmalz

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All Grain Brewing / Re: PH too low
« on: June 20, 2014, 08:19:08 PM »
Your RA is -129, so it will give a low pH. Your grain bill is what? Lots of calcium and acid will push the pH down.

Events / Re: 2014 NHC Grand Rapids Review
« on: June 20, 2014, 12:37:11 PM »
Anyone else get a really sore throat after the conference followed by sickness?  Seems several people I know did... Someone was the Outbreak monkey this weekend.

I was fine.  I did talk to you for several minutes during Club Night.  I was more concerned about the crowds at the airport.

I feel like I got lucky. Stayed away from glass sharing as much as I could and I even traveled around with two sickies for most of the event. The only issue I had was not wanting any beer for about 3 days after.
That last one is a common NHC malady.

Beer Recipes / Re: Devil's Backbone Vienna Lager
« on: June 20, 2014, 10:36:25 AM »

Is the dark Munich something like 30L?

20L I think

Briess makes 20L Munich that is quite strong. I would not use it as a base malt. Shills dark Munich used to be 15L but now it is about 10L.

Agreed...dark Munich typically runs 10L range.
Durst has a 40 EBC Munich, that turns out to be 15.5 Lovibond.
Schill also has one that dark.

kinda silly, and telling, when no foreign beers make your top 50.  Again.

if we're going to do this, I will reiterate what I've said in previous years:  Call it what it is - Homebrewers' Favorite Beers.  Not "here's the best beers in America" ...because it is not that.
Imported beers used to have a large % of the survey. Now with so many good local beers available, it is all US beers.

Yes, it should be called "Homebrewers Favorite Hyped or Widely Distributed Beers". On beer I voted for was La Cumbre Elevated IPA, which is not on the list, but has won at GABF. It was one tasty beer when I was in Albuquerque at the brewery.

General Homebrew Discussion / Re: Hop whirlpooling advice
« on: June 19, 2014, 05:38:58 PM »
So the IBUs came out to 100+ calculated, is that a problem?

You will not know how the beer turns out until you do it with the whirlpool. From my experience, you will like the results. If you are worried about bitterness being to high, split the whirlpool additions. Half at flameout, half at 180-185F. The result will be less bitterness, but more oil aromatics left in the beer.

Beer Recipes / Re: Devil's Backbone Vienna Lager
« on: June 19, 2014, 05:32:30 PM »

About the same distance. Chicago traffic might make it longer.

Thirsty Monk is also on my list to visit. Too bad I missed your beers at NHC.
Drive thru Chicago thru night. See you in the morning.
That is advice I would have been all over 25-30 years ago Leos. I'm old. Not quite Denny old, but old nonetheless.

Other Fermentables / Re: Thinking about trying my had at mead
« on: June 19, 2014, 05:49:47 AM »

Beer Recipes / Re: Devil's Backbone Vienna Lager
« on: June 18, 2014, 10:12:41 PM »
About the same distance. Chicago traffic might make it longer.

Thirsty Monk is also on my list to visit. Too bad I missed your beers at NHC.

Events / Re: 2014 NHC Grand Rapids Review
« on: June 18, 2014, 07:47:10 PM »
Wouldn't the religious non-pork eater also likely be a religious non-drinker and therefore not at the event to complain about the food?

Do you have any Jewish friends?  Observant Jews drink, but they do not eat pork or shellfish.
The Jewish person at our table drinks alcohol. But then again she eats pork. She admits that she is not observant.

Events / Re: 2014 NHC Grand Rapids Review
« on: June 18, 2014, 04:53:24 PM »
Pork AND shellfish? Hmmm, might have to rethink ditching SD for Montana. Probably id get there and they'd serve sprouts n gravel though... Dang choices!

Just FYI, they served mac n cheese with burger where I was that night, which was rancho klickitat, and the cook was some fat guy who worked all day.

Grand Rapids was very German/Austrian on the main course. Pork hock, a wurst, sauerkraut, and a dumpling for starch. Since I am German heritage and lived in the Vaterland, it hit the spot. No shellfish at this one.

There were German biergarten type snacks on the table too. Pretzels, Obatzda, Radi. I loved it. It was not for all as stated above.

All Things Food / Re: recommend some Pots and Pans
« on: June 18, 2014, 04:48:50 PM »
That company that was at the NHC with the finned pots... they also have pans etc... if you have a gas stove... Obviously I have no idea how evenly they heat.. but in theory it should be pretty even and pretty efficient.

I talked to that guy.  Evidently they are really efficient.

Yep, data showed coming to temp in half the time. most of our heat goes up the side, not into the pot.

Beer Recipes / Re: Devil's Backbone Vienna Lager
« on: June 18, 2014, 04:37:23 PM »
I now want to go to Virginia for some reason. 

Yeast and Fermentation / Re: German yeast in a Cali Common?
« on: June 18, 2014, 01:09:42 PM »
Go even higher, 66 to 68F according to Wyeast for a Common. 2124 is said to be the same as WLP830 and 34/70.

Yeast and Fermentation / Re: German yeast in a Cali Common?
« on: June 18, 2014, 12:52:09 PM »
If you are having it judged, some may say it ends up to clean. That strain is fairly clean up to 60F+, while the SF lager yeast is more estery at 60.

Beer Recipes / Re: IPA Recipe
« on: June 18, 2014, 09:12:14 AM »
Depends on what you're after. If the goal in a low mash temp is to attenuate well (with a low FG) and have,for example, what the Belgians call a 'digestible' beer , then it seems counterproductive to drive the FG back up with unfermentables. I'm not saying it can't ever have a place in beer, but I'd rather control body with mash temp most times. YMMV.

8oz of Carapils in a 5.5 gallon batch will increase FG by 0.001 gravity point at a low mash temp without increasing subjective sweetness while adding more body than the same beer mashed higher that finishes at the same gravity and sweeter.

Like you said.  It all depends on what you want to achieve.  Carapils can achieve things that can't be duplicated by the same grist without Carapils at a higher mash temp.

I brewed an all Pilsner base malt IPA with carapils to bump up the body inspired by this thread yesterday. :) But I stick by my original remarks... I don't "think" you need the carapils in this recipe. Not am absolute, just a suggestion. I think that there are too many IPAs out there with too much perceived body. And there is no suggested mash temp. So in reality, in this recipe, I'm not sure what the carapils would be for. But maybe it's exactly what the OP wants.

First time I used cara pils in an IPA recipe was 10 years ago in a Russian River Pliny cone and that turned out pretty good, but Ive not used it in an IPA recipoe since and they've turned out purdy good, too.

You will have a very nice beer. For the record I really like 100% Pilsner malt Pilsners. No problems with body or head retention.

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