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Messages - hopfenundmalz

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3586
General Homebrew Discussion / Re: That German lager flavor
« on: August 12, 2012, 08:14:26 AM »
One of the BJCP National level judges in our club pointed out that Bocks often have a grape taste from the Munich I malt. So it is not limited to just Pils malt.

3587
All Grain Brewing / Re: Efficiency Issues
« on: August 12, 2012, 08:11:47 AM »
Do you buy from the LHBS? The gap may be set wide, so that the crush is course, which will give a mash that will not stick as easy, but the efficiency will be low.

3588
All Grain Brewing / Re: Malt Analysis
« on: August 11, 2012, 05:53:47 PM »
This may or may not help. Noonan again.

http://morebeer.com/brewingtechniques/bmg/noonan.html

3589
Other Fermentables / Re: 16% Sweet Mead?
« on: August 10, 2012, 01:22:35 PM »
You have to stabalize the mead using potassium sorbate and/or potassium metabisulphite, then add the sugar source (honey, fruit, etc). Don't over do it. 6 lbs would propably be too much. Add in smaller steps, taste the mead, add more until you are happy with the taste.

Sulfite by itself certainly won't stop yeast activity - just temporarily suspend it. And sorbate alone won't stop actively fermenting yeast.
 
Cool, so I didn't really mess it up by swirling it.

I'm pretty sure a wire whip degasser would stir up the yeast too, so no worries.

I use them together, couldn't remember if that is what everyone does.

OP - If you have not read this I recommend it.
http://www.amazon.com/dp/0937381802/?tag=googhydr-20&hvadid=14204363528&hvpos=1t1&hvexid=&hvnetw=g&hvrand=892505412542833524&hvpone=&hvptwo=&hvqmt=e&ref=pd_sl_9gkx8i8wb6_e

3590
General Homebrew Discussion / Re: That German lager flavor
« on: August 10, 2012, 01:19:45 PM »
Can you name a few. I will seek those out on my next trip to Germany. Research you know!

Try to find these:

- Badische Staatsbrauerei Rothaus: Tannenzaepfle - very nice Pils with a dry finish and good hop character
- Allgauer Brauhaus: Teutsch Pils - This was amazing and how a Pils should taste. Very nice hop character (http://braukaiser.com/blog/beers/2011/01/27/allgauer-brauhaus-teutsch-pils/)

These were the only two that stood out to me. A Helles that tastes as bitter as a Pils is the one brewed by Ayinger.

Kai
Kai - thanks. I am reading on wiki often, not the Blog. Need to go there more often.

3591
General Homebrew Discussion / Re: That German lager flavor
« on: August 10, 2012, 11:07:23 AM »
Thanks!  Any experience with FWH in a Helles?  I think I will be doing that after my Oktoberfest is done lagering.

Try it. The main difference between Helles and Pilsner is the bitterness and hop aroma. Some hop presence works well in a Helles. There are Helles beers in Germany that have more hop presence than some Pilsners.

Kai

Can you name a few. I will seek those out on my next trip to Germany. Research you know!

3592
Other Fermentables / Re: 16% Sweet Mead?
« on: August 10, 2012, 11:05:34 AM »
Cool, so I didn't really mess it up by swirling it.

What is backsweetening? I would think(major guess) adding 6lbs could even it out.


I fermented at 72-74. It's really the best I can do for my house in FL. Also, I only added the 3 nutrient sachets provided daily the first 3 days.

You have to stabalize the mead using potassium sorbate and/or potassium metabisulphite, then add the sugar source (honey, fruit, etc). Don't over do it. 6 lbs would propably be too much. Add in smaller steps, taste the mead, add more until you are happy with the taste.

3593
General Homebrew Discussion / Re: Ken Schramm in Hospital
« on: August 10, 2012, 08:37:58 AM »
Another update. The chest tubes come out today (I was wrong that those were all out).

His wife said when she showed up, there were 5 good looking women taking him for his walk down the hall. Five she said. Must be talking about good mead.   ;)

3594
General Homebrew Discussion / Re: Ken Schramm in Hospital
« on: August 10, 2012, 06:46:11 AM »
Ken's wife posted that the surgery went well, only one hour. He was off all the tubes early that evening.

3595
Other Fermentables / Re: 16% Sweet Mead?
« on: August 10, 2012, 06:44:07 AM »
I don't have much mead experience, but I've heard (from Ken Shramm) that you can expect yeast to ferment about 100 gravity points of a mead. Given that, you'd need to start at a higher OG to have a mead finish sweet - or otherwise stop fermentation.
This is true. If you start with a high enough gravity the yeast will reach their limit. I have not done this much, but the last mead I made was 10# for a 2.5 gallon batch, and it finished fairly sweet. Stagered nutrients and degassed with a mix-stir.

3596
General Homebrew Discussion / Re: That German lager flavor
« on: August 10, 2012, 05:53:38 AM »

A few month back I got pointed to a very good German TV documentary that highlighted how German beer had lost its way. For posterity, here is the link (http://www.zdf.de/ZDFmediathek/beitrag/video/1656374/ZDFzoom-Hopfen-und-Malz-verloren!#/beitrag/video/1656374/ZDFzoom-Hopfen-und-Malz-verloren) there are a few German speakers on this forum for which that might be useful.

Kai

Interesting film, just watched the first third of  it and will have to finish later...  and I think your other comments are unfortunately right on, in that there is no ONE thing to do to get that German beer experience except for us all to keep trying little tweaks to our various processes and sharing them here!  I've certainly gotten closer over the last 2 years and 8 or so batches of Pilsner plus at least that many other German styles (Helles, O-Fest, Schwarz, a variety of Bocks), thanks mainly to info and suggestions from you folks on this forum...

One thing I do have to say is that since adding a warmer-than-I-would-have-thought (~65-70F) maturation rest to my German beers, usually for only 48 hrs, I like the results... I think it does help to hit those final gravities and attenuate the beer out more fully.  I may have to try that for a week as Kai suggests...

-red
The wife and I watched that program a while back, and were able to follow it pretty well with our meager German skills. Thought it was a good report on the state of German brewing.

When Kai mentioned the 70F rest, well that caught my eye. Will try that on my next Pils.

3597
Extract/Partial Mash Brewing / Re: amarillo pale ale
« on: August 09, 2012, 04:18:06 PM »
so if i wanted to do FWH on an extract with grains batch (which is where i'm at now), would i just throw in my hops with my steeping grains?

and thanks for the recipe tips!

Yes, if you steep with the grains in a bag. Remove the bag and rinse, then put the hops and liquid into the main boil kettle.

3598
Extract/Partial Mash Brewing / Re: amarillo pale ale
« on: August 09, 2012, 03:08:07 PM »
First wort hops go in when the wort is being drained into the brew kettle and allowed to steep during thre sparge, then boil.





3599
All Things Food / New Sausage Book by Ruhlman and Polcyn
« on: August 08, 2012, 02:32:07 PM »
This one has been in the works for a while. Chef Polcyn has talked about work on the next book - Salumi. You know, those tasty Itaialian sausages. Chef Polcyn has had some really good ones at the restaurant in the past.

Coming out soon.
http://www.amazon.com/Salumi-The-Craft-Italian-Curing/dp/0393068595/ref=sr_1_1?ie=UTF8&qid=1344442704&sr=8-1&keywords=salumi

3600
The Pub / Re: More craft breweries now than in 1890
« on: August 08, 2012, 11:12:31 AM »
Pretty cool graph. Obviously this explosion can't continue, there are only so many taps!

http://www.huffingtonpost.com/2012/08/06/us-craft-beer-breweries-growing_n_1748520.html

Either they will run out of places to put sell the product, or run out of raw materials.

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