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Messages - hopfenundmalz

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Extract/Partial Mash Brewing / Re: Article Tips
« on: September 27, 2014, 05:17:41 AM »
In a conical the hops might drop into the cone. Pros get them back into suspension by blowing CO2 into the bottom port.

Ingredients / Re: Hops
« on: September 26, 2014, 09:14:24 PM »
I'm not sure if Cluster was ever grown out west.  I'm also not sure it wasn't!
There was California Cluster. That is pretty west.

Ingredients / Re: maris otter
« on: September 26, 2014, 06:42:37 AM »
Beta-amylase in a mash is destroyed by heat before alpha-amylase.  It is odd to me that MO would have little to no apha-amylase but have fair amounts of beta.  This oddity is the source of error in my earlier statement.  Mashing MO at 158 would seem to be a recipe for disaster since beta is destroyed so quickly at that temp (at least in dilute mashes).

Sent from my SGH-T839 using Tapatalk 2
Exactly what I was alluding to. If you look at the historic recipes that Ron Pattinson has published, there is often some NA malt in there too. That would help conversion.

Ingredients / Re: Hops
« on: September 26, 2014, 05:51:44 AM »
A good guess would be Cluster. Wild hops could be a possibility.

All Grain Brewing / Re: Burning your bag in BIAB?
« on: September 24, 2014, 11:09:50 AM »
As to HSA, I think you are right, Mike, but isn't it really a storage issue - i.e., HSA mainly affects the time period that storage can be had before staling sets in?  If so, then to be really meaningful, the test should be side by side over various lengths of time to see the difference (unless your club did long term aging on both samples that were tested).

I'm no Hashimoto, just saying....

The research was done for long term storage of pale lagers as I remember. Those have little/no darker malts with anti-oxidative properties, and are often filtered so there is no yeast in the package.

Charlie Bamforth says we should not worry about it.

Ingredients / Re: Your Grain Inventory?
« on: September 24, 2014, 11:07:01 AM »
My grain inventory is like my hop inventory - too much! I am trying to draw those down before I buy more.

+1.  And my wife would tend to agree too.  :D

EDIT-   Still haven't tried the Mandarina, but I want to.  I was thinking in all late/whirlpool hopped cream ale.

The guys from SAAZ had a booth at the NHC, all single hopped beers, and it was the one that I liked.

Back on topic. I have base grains from most regions, US and German crystal/cara malts, black malts of various types, and flaked adjuncts on hand. It is too much right now. I need to brew some big beers and use a big chunk up.

Ingredients / Re: Your Grain Inventory?
« on: September 24, 2014, 09:32:34 AM »
My grain inventory is like my hop inventory - too much! I am trying to draw those down before I buy more.

Saw Mandarina Bavaria hops, and it whispered "buy me", so there is that hop to brew with now.

Events / Re: NHC 2015 Location in San Diego?
« on: September 24, 2014, 09:23:58 AM »
Does anyone know where in San Diego NHC will be hosted? I want to start thinking about booking a hotel since Comic Con is happening the same weekend as NHC and hotels will probably fill up early.

I believe we have the whole hotel/resort blocked out right now so trying to book early won't work for the central location.

Not to mention that we have a special rate that won't be available until the announcement is made.

+1 A guy I used to work with looked at reservations in GR before the Conf. rate details were announced, and he said the high room rates deterred him from going. I had to explain that blocks of rooms are reserved by the AHA for the conf, and there is a lower conference rate, you just have to wait for the announcement.

Beer Travel / Re: London
« on: September 24, 2014, 09:18:20 AM »
arustyt - where are you staying? Greater London is a big place. Recommendations will depend on where you are located.

Ingredients / Re: maris otter
« on: September 24, 2014, 07:40:23 AM »
So I misstated the info, but what I said is somewhat correct.  From Lewis and Young's Brewing textbook on p. 183 and table 10-1: UK Pale ale typically has has non-detectable levels of dextrinizing units, which is largely a measure of alpha-amylase.   

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That is interesting, I had to go and get my copy of Lewis and read that section. I wonder what some of today's UK malts would measure at.

That also makes me wonder about the homebrewers that mash MO at 158F for more body. I need to read chapter 10 again, and Chapter 13 - I got bogged down at chapter 11.

The number for wet to commercially dried comes out to 4.6 time wet to dry.

Equipment and Software / Re: Bru Gear - New Kettle/ Conical Manufacturer
« on: September 23, 2014, 12:43:22 PM »
That looks nice, and very shiny.

Ingredients / Re: Mr. Beer teaming up with craft brewers
« on: September 23, 2014, 12:41:45 PM »

Is this the "Jump the Shark" moment?

Why do you think that? Not my cup of tea, but anything that gets new Brewers started is good in my eyes.

Have never used a Mr. Beer kit. Your viewpoint is the one I should adopt.

Ingredients / Re: Mr. Beer teaming up with craft brewers
« on: September 23, 2014, 09:36:47 AM »
Is this the "Jump the Shark" moment?

Equipment and Software / Re: Mini Tun
« on: September 23, 2014, 07:16:29 AM »
Caught one hell of a cold right after posting this. My oven only gets down to 170. Won't a oven set at 170 raise a 150 degree mash? It must only raise the temp slightly over an hour?
Preheat to 170F. Turn it off before you start the mash, it takes some time to mix and adjust the temp if you are a little off. It takes some time to measure and adjust pH if you are one of those pH guys like me. Then when you are done, put it in the oven, which will be less than 170F. You could have an oven thermometer in there to tell you when the temp is 150F or a 150F +.
Plus, the air in the oven isn't going to do much versus the thermal mass of your entire mash. Just think of it as being super-effective insulation.

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