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Messages - hopfenundmalz

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3586
Ingredients / Re: Mr. Beer teaming up with craft brewers
« on: September 23, 2014, 07:41:45 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.

3587
Ingredients / Re: Mr. Beer teaming up with craft brewers
« on: September 23, 2014, 04:36:47 PM »
Is this the "Jump the Shark" moment?

3588
Equipment and Software / Re: Mini Tun
« on: September 23, 2014, 02:16:29 PM »
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.
+1

3589
Equipment and Software / Re: Mini Tun
« on: September 23, 2014, 01:05:49 PM »
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 +.

3590
Beer Recipes / Re: First Lager
« on: September 22, 2014, 11:49:59 PM »
It looks good. Congrats on your first lager.

They can be such gratifying beers to drink when they turn out as you plan.

Brew more so that you have some in the pipeline. A Doppelbock brewed now would be nice in 5 or 6 months.

We brew Pilsners in the winter so that we are drinking them in the summer. Mrs. R has no problems with having lagering space enough to get us through the summer months.

3591
Alright guys, I just racked my first gallon (okay its probably down to .75 gallons) off the yeast after two weeks of fermentation. I started with an OG of 1.142 and ended up around 1.012, which puts it at a whopping 17% ABV, 91% attenuation.

I guess I have three questions...

1. Should I back sweeten it, and if so, when? I did drink a sample and it tastes pretty good with a very strong yeast finish, so its kinda hard to tell.

2. Should I change the temp on my fridge for aging it? I ran it at between 60F and 63F.

3. How long *usually* does it take for a mead with SNA to clear and/or be drinkable?

#3- Kurt stock says his are usually consumed at around 3 months, so he has a good pipeline going. His meads are excellent.

3592
General Homebrew Discussion / Re: Preparing for National Competition
« on: September 22, 2014, 06:54:58 PM »
+1 on the Beergun.

One should be thinking about the timing for the first round entries. Some beers should be re-brewed for the second round to be at peak condition (German Wheat is an example). You need to have an idea of which beer will be at its peak when, then go back on the calendar to set your brew schedule so that the various beers of different styles peak for first round judging.

There were 4 entries allowed this year for the National Competition per entrant, and don't count on that limit going up. That makes planning easier if you only have 4 to brew.

My strategy last year was to brew what I wanted, and select the top four of the bunch to send in. I had beers I wanted to drink, the entrees scored pretty well, but did not move on. So I got to drink the beers I wanted to!

3593
General Homebrew Discussion / Re: Huge volume loss between boil and bottling
« on: September 22, 2014, 01:01:27 AM »
When I brew, the volume in the kettle at the end of the boil will shrink when cooled, the often stated number is 4%. That is .4 gallon on a 10 gallon batch, but only 0.08 on a 2 gallon batch. Not much at all, but it is some.

3594
The Pub / Re: Lessons Learned
« on: September 20, 2014, 02:57:18 PM »
If you have an ashtray beer, next time mash at a higher pH (5.5 or 5.6), or cold steep the dark grains and add to the mash when you start the vorlauf.

3595
Equipment and Software / Re: Mini Tun
« on: September 20, 2014, 12:29:09 AM »
My biggest reason for the cooler is temp control, I don't know about you guys but I had a hard time with temps on the stove last weekend. They we jumping around alot

coolers are great for that. but Jeff's suggestion of a preheated oven can help a lot too. If your oven can go that low.

Some go lower than that. as I say preheat, turn it off, put the minimash in, I don't think there is much rise.

+1.  I remember after starting AG I thought about using the oven I had at the time.  Except at its coolest it wouldn't go cooler than ~ 200F.  A little over mash temp.

For sure. I've had a few ovens since then that go (accurately) lower than that. It was around the time I went with my first round Igloo and started fly sparging, which eventually led to batch sparging. I have no doubt there'd be little, probably no temp rise with that oven method.

EDIT  -  I misunderstood preheating the oven to mean leaving the heat on at a constant temp, not shutting off, Jeff.  My bad.

Yes get it to the lowest Temp, 160 to 170 F in some ovens. Turn it off, put the pot in, no worries.

3596
The Pub / Re: Lady brewers
« on: September 20, 2014, 12:24:15 AM »
There is also Fermenta for the pro ladies.

3597
Kegging and Bottling / Re: Incredibly dumb newbie ? about twistoff bottles
« on: September 19, 2014, 10:58:46 PM »
I had scoresheets come back from a competition once that admonished me to not use twist off bottles because of carbonation and oxidation issues, which were not evident in the sample they judged.  It made me wonder two things: 1) why they were so concerned about it and 2) what happened to the beer I entered (since I never use twist-offs).

What duh F?


3598
The Pub / Re: Huge news from The Weaze
« on: September 19, 2014, 10:54:36 PM »
We're happy for you Barry
 
...well, provided she is understanding and supportive of the no pants ideology of course..

This was what I was thinking!!!

3599
Equipment and Software / Re: Mini Tun
« on: September 19, 2014, 10:53:27 PM »
My biggest reason for the cooler is temp control, I don't know about you guys but I had a hard time with temps on the stove last weekend. They we jumping around alot

coolers are great for that. but Jeff's suggestion of a preheated oven can help a lot too. If your oven can go that low.

Some go lower than that. as I say preheat, turn it off, put the minimash in, I don't think there is much rise.

+1.  I remember after starting AG I thought about using the oven I had at the time.  Except at its coolest it wouldn't go cooler than ~ 200F.  A little over mash temp.

3600
Ingredients / Re: maris otter
« on: September 19, 2014, 10:51:06 PM »
Enzymes (malt) v. Acids (hops). Sorry if I am being obtuse and unable to detect your humor.
I forgive you
And I forgive Jim!!

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