Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - hopfenundmalz

Pages: 1 ... 238 239 [240] 241 242 ... 526
3586
General Homebrew Discussion / Re: Quick question about attenuation
« on: February 26, 2014, 05:00:53 PM »
FWIW, Greg Doss found the greatest fermentability at 154F IIRC.
It was 153F for Pils malt. There was a local maximum. Fairly flat at lower temps until 148 or 149, then it increases with the peak at 153, then decreases with a steady slope as the temp increases.

The yeast used will have a big influence, one should consider that also. Greg had data for yeast strains also.

I also believe he conducted his mash for 45 minutes regardless of temperature. I always suspected that you may see the fermentability of the lower-temp mashes in this study increase if they were given more time.



+1.  That's my feeling. While 153F may have proven out in a mash of that duration, I still feel that a 75 -90 minute mash @ 148F wins, in terms of fermentability. Obviously recipe design comes into play heavily regardless.

IIRC he did a test with longer times, 75 minutes at 153F was better than 45 minutes at 153F.

I might have to read that one again.

3587
The Pub / Re: 5 issues craft beer drinkers should be aware of
« on: February 26, 2014, 02:17:16 PM »
Good article Denny. It probably wouldn't be a bad thing to start making safety a cool thing, even in homebrew. Perhaps a forum section devoted to it. Maybe a push for a session on safety at NHC ? Or even frequent safety articles in Zymurgy?

Damn good idea, Jim!  Wanna write it?
There were a few mentions of safety in past Zymurgy articles, one by Chris Frey comes to mind.

I try and pay attention to safety when brewing. Boiling sticky liquids, open flames, hot metal stands and pots, pressurized gases, glass now and then, and electricity for pumps and bucket heaters - what could go wrong?

3588
Equipment and Software / Re: Now that I have a pump to whirlpool with..,
« on: February 26, 2014, 12:04:48 PM »

I have a false bottom in the kettle and the pick up is below it. Works great with whole hops. Pellets can be an issue above ~10 oz in 10 gallons, as those particles get through.

I have a smaller false bottom from a mash tun that I don't use often. It's dome shaped with slits and fits in a 5 gallon igloo cooler. As long as I can get it to sit flat would that work?


Sent from the future using Tapatalk
It would as long as it fits tight with no gaps, and is stable. I do scrape the false bottom with a SS spoon sometimes if the flow slows. That happens more with pellets.

3589
General Homebrew Discussion / Re: Quick question about attenuation
« on: February 26, 2014, 12:01:38 PM »
FWIW, Greg Doss found the greatest fermentability at 154F IIRC.
It was 153F for Pils malt. There was a local maximum. Fairly flat at lower temps until 148 or 149, then it increases with the peak at 153, then decreases with a steady slope as the temp increases.

The yeast used will have a big influence, one should consider that also. Greg had data for yeast strains also.

I also believe he conducted his mash for 45 minutes regardless of temperature. I always suspected that you may see the fermentability of the lower-temp mashes in this study increase if they were given more time.

Still, Greg's talk did make a difference in my practice. I don't bother mashing below 153F any more, I mash at 156F for a little more body and 162 for session beers.

Kai had similar results. I don't remember how long he mashed, but it is on his page.

3590
Equipment and Software / Re: Now that I have a pump to whirlpool with..,
« on: February 26, 2014, 10:44:53 AM »
I have a false bottom in the kettle and the pick up is below it. Works great with whole hops. Pellets can be an issue above ~10 oz in 10 gallons, as those particles get through.

3591
General Homebrew Discussion / Re: Quick question about attenuation
« on: February 26, 2014, 10:39:11 AM »
FWIW, Greg Doss found the greatest fermentability at 154F IIRC.
It was 153F for Pils malt. There was a local maximum. Fairly flat at lower temps until 148 or 149, then it increases with the peak at 153, then decreases with a steady slope as the temp increases.

The yeast used will have a big influence, one should consider that also. Greg had data for yeast strains also.

3592
This is excellent Janis. Third lottery? Who knew?

3593
Yes, it's the BJCP's fault that all the slots in the competition have been filled.  Wait, what?  Four of the twelve centers aren't at full capacity? 

http://www.homebrewersassociation.org/news/national-homebrew-competition-entry-registration-lottery/

How exactly would adding more competition centers make a difference when they're not filling to capacity for the existing centers?  It seems to me that a better solution would be to implement or develop a competition software that can adjust entries to make so that all the centers are completely filled.  I don't think it's particularly fair that I got the max of four entries and 124 other people couldn't get a single entry. 

I do think this year's entire process was a tremendous improvement so far over 2013's experience.  I hope that the AHA continues to improve this process and hopefully get everyone who registers at least one entry in future NHCs.

If the growth continues, and I don't see it slowing, there will be no open slots next year and many more ticked off members.

More judges also allows the centers to get done in one weekend. There have been sites that needed many sessions to finish in the past.

3594
Yes it sucks.

Last year the forum was filled with unhappy people who didn't get in, as they had jobs, server crashed, etc.

They did accommodate many more in the competition this year.

The bottle neck is the availability of judges, to form judging sites. The solution is to have more take the test to increase the pool of BJCP judges. I became a judge a few years back, after having competed, it was time to pitch in and judge also.

3596
Ingredients / Re: Dark malt to prevent oxidation
« on: February 25, 2014, 02:13:06 PM »

Some also say to put a crushed campden tablet in the mash, as the sulfites are strong antioxidants.

Kinda defeats the purpose of aerating the wort.
The reactions that take place in the mash will reduce the staling compounds in the grains. The excess sulfites are boiled off in the kettle. You aerate in the fermenter. I did this for a long time, still do sometimes.

3597
Ingredients / Re: Dark malt to prevent oxidation
« on: February 25, 2014, 12:59:36 PM »
I remember that from a few places, as the dark/roasted malts are antioxidants. Strong dark beers like a RIS last a long time and age well.

Some also say to put a crushed campden tablet in the mash, as the sulfites are strong antioxidants. Then there was the talk on the HBD a long time ago that a little coriander is a strong antioxidant.


3598
Ingredients / Re: Chit malt?
« on: February 24, 2014, 08:13:24 AM »
Rogue brews a beer called Good Chit. I assume it has a Chit malt in it.

3599
Yeast and Fermentation / Re: House Yeast
« on: February 24, 2014, 08:11:54 AM »
Maybe Kolsch was a bad choice of words. On the extreme clean side I am thinking faux lager. Not sure if that makes a difference or not.

I think that can be done pretty reliably with any ale strain that doesn't have any out-of-balance characteristics… Ringwood would still throw diacetyl, Nottingham would be a little apple-y, etc.

All it should take is a higher pitching rate (I go to something like 1.0-1.2 million/mL-°P) and dropping the temperature into the high 50s for pitching and the first day or three, after which it can be warmed into the 60s (room temp even) for the diacetyl rest. I've brewed a few medal-winning "lagers" doing this with both Chico and Fuller's strain. Being a yeast racist, I preferred brewing with the 1968.
So why don't you like Chico, Sean?

3600
Ingredients / Re: Chit malt?
« on: February 23, 2014, 08:14:06 PM »
You can sub in 5-10% flaked barley to emulate Chit malt in a German beer. It helps to dry it out for some styles. I got that tip from Jeff Renner some years back.

Pages: 1 ... 238 239 [240] 241 242 ... 526