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Messages - hopfenundmalz

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3586
Going Pro / Re: Consistency
« on: August 06, 2014, 05:33:40 PM »
So I'm gathering that it is not a matter of having a lab and testing/adjusting variables - that it is more about knowing your system and scrupulously following a recipe.  yes?
Yes, not many breweries have a well equipped lab and the personnel to run it.

3587
Beer Recipes / Re: English Summer Ale
« on: August 05, 2014, 08:48:36 AM »
I would go with the light carastan from Bairds, only 17-20L and it does give some appropriate flavors. The regular carstan at ~35L might be another choice. The Golden Ales I have had are really light  in color, but still have that British flavor.

3588
All Grain Brewing / Re: Burning your bag in BIAB?
« on: August 05, 2014, 08:44:15 AM »
If you don't heat your kettle during the mash you never have to worry about scorching. Insulating your kettle during the mash should help you keep your heat loss to an acceptable level.

If you're thinking of doing step mashes with BIAB, I think you're a lot better off doing it as a separate infusion. Directly heating your kettle during the mash can create hot spots. If you're worried about scorching your bag you should have the same concerns about the enzymes in your mash as well.
You can apply heat if the grains and bag are not close to the bottom of the kettle. I think the guy in the club recirculates while applying heat. If I make it to the club meeting on Friday I can ask him.
 
As for the enzymes denaturing, well many in this area do a RIMS approach all of the time with a false bottom and a pump. You just need to be judicious with the heat.

3589
Equipment and Software / Re: Cheap kettle turned wort black?
« on: August 04, 2014, 07:46:37 PM »
Did it say anything about the SS on the packaging? Or what is the brand? We have a SS Wallmart pot that was from the wife's parents kitchen when we closed out the house. It had been used, but was fine. Looking up the brand I found it was 304, which is good for what we do.

If it was new you could have been getting some manufacturing oils off.

Boiling to season should not be required for SS. I would give a new pot a wash with hot soapy water to remove any oils.

3590
All Grain Brewing / Re: Burning your bag in BIAB?
« on: August 04, 2014, 07:23:47 AM »
That is how a guy in our club does it. He uses one of those collapsible colanders, upside down, as a false bottom.

3591
Going Pro / Re: Taproom travelers
« on: August 02, 2014, 04:41:24 PM »
I liked that. Looking at Google maps, not too far from my sisters. Hmmm.

3592
Commercial Beer Reviews / Re: Beer Camp Across America
« on: August 02, 2014, 05:27:07 AM »
All were sampled at the Chicago Beer Camp last Sunday. My favorite was the Maillard, and since John Mallett is writing the book on malt I expected something good. All of the beers were drinkable, some I liked more than others.

The fest was fun, I got to talk to many people I know. There were small breweries there that I had never had a beer from, and some I never had heard of. A highlight was the Zwickelbier from Urban Chestnut, I think I had 3 tastes of that one.

March Fourth Marching Band was big fun.


3593
Kegging and Bottling / Re: Bottle bombs, they can happen to the pros too
« on: August 01, 2014, 08:29:09 AM »
I always think of this: http://www.mlive.com/kalamabrew/index.ssf/2008/08/liquor_store_employee_injured.html

Although in that case, they had a well-documented ongoing contamination issue that was the cause.

That is the shop where we buy beer. I do remember that incident.

3594
I can't say where the flavor is coming from exactly, but do you get a slick feel on your tongue and mouth? It could be Diacetyl coming from oxidation of the precursor in the beer.

Recipes on the web can be suspect. The MO will lead to some of the ESB flavor. Bells uses Breiss brewers malt and Briess pale ale for much of the grain, and a little C40 if I remember correctly. Two Hearted is also all Centennial. WLP001 is not a bad choice, if you can get some Bells, harvest some house yeast and make a starter. The house yeast adds a little bit of orangey ester to the beer.

3595
General Homebrew Discussion / Re: Upgrading Homebrewing gear!
« on: July 30, 2014, 06:16:16 AM »
Thanks for that article, it has some items that I want to think about. Dr. Bamforth has said more recently that HSA is the last thing that a homebrewer should worry about, as there are other things in the brewing process to get under control first. The yeast will also clean up most of the oxygen products, so he said a good healthy fermentation will take care of a lot of problems.

I have brewed Joe and Andy Hudecek, who pour and splash with reckless abandon. Their beer turns out to be very good, and will win awards 6 to 9 months later. They do have some of the freshest yeast that you can get when they ferment. This has made me less paranoid about splashing on the hot side. I still try not to abuse the mash or wort on the hot side, but a if I have to do something to make the brew day go along, so be it.

3596
Going Pro / Re: There Better be an AHA Discount at This Place!
« on: July 30, 2014, 05:32:38 AM »
Makes for another reason to go back to Delmarva. Good luck with the brewery Ron.

3597
All Grain Brewing / Re: A little brown sugar????
« on: July 29, 2014, 05:21:22 AM »
A sugar like Muscovado adds some flavor as it has more molasses content.

3598
Yeast and Fermentation / Re: Barleywine Yeast Suggestions
« on: July 28, 2014, 08:49:30 AM »
Good to know all! I will try to post back how it turns out, but with Barleywines I don't expect that to be soon.
With proper technique a barley wine can be ready in less time than a lager. It will be fresh, but enjoyable. If you want those aged flavors, that does take time.

3599
All Grain Brewing / Re: Bland IPA w/ lots of late hops?!?
« on: July 28, 2014, 08:40:49 AM »
For some reason I crash and decant the 4 to 5 liter starters for my lagers.

3600
US-05 is the Chico yeast Siebel Bry 96, AKA Sierra Nevada's the Ballantine yeast strain. Liquid equivalents are Wyeast 1056 and WLP 001. It is a clean yeast that attenuated well.

I fixed it for you!  ;D

Some of us know that, was keeping it more current. I have wondered where the old US brewers got their yeast from, probably English brewers. Any idea?

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