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Messages - hopfenundmalz

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3586
All Grain Brewing / Re: Torrified wheat substitute
« on: July 01, 2014, 03:44:16 PM »
I can't imagine the point of torrified wheat in a pale ale. that being said, if you can get totally natural, no sugar or anything added puffed wheat than go for it.
It is pretty common in English Pale Ale recipes.

3587
All Grain Brewing / Re: Hopstand/whirlpool recipe advice
« on: July 01, 2014, 10:11:32 AM »
Does your software account of the extra IBUs gained in the whirlpool? If not, this might end up a lot more bitter than expected.

Since you're shooting for a moderate IBU level, you may be better off just getting your IBUs in the boil then adding your steep hops once your wort cools to about 180f.
I have heard Beersmith tries to take hop stands into account in the latest version. How accurate is it for the OPs system and techniques? He will have to brew it and see if it is too bitter or not bitter enough.

3588
All Grain Brewing / Re: Hopstand/whirlpool recipe advice
« on: July 01, 2014, 01:57:24 AM »
I like the results and do it often. You won't know until you try it on your system.

3589
All Grain Brewing / Re: Batch Sparge Water Temp
« on: June 29, 2014, 07:15:02 PM »
Decoctions also have a high gravity level. Somewhere I read that also helps to minimize tannin extraction.

Even with adjusted pH sparge water you need to watch the gravity of the runnings, and stop in the 3 or 4 Plato range. If you go too low you can still get astringency - taste those last runnings. I know this from experience.

What you're referring to is gravity as an indicator of pH.  The way I see it is that with higher gravity, the grain retains more buffering ability.

But the sparge water is adjusted to, 5.5 with acid, and it has been RO for years.

3590
All Grain Brewing / Re: Batch Sparge Water Temp
« on: June 29, 2014, 06:47:12 AM »
The decoction doesn't extract tannins, therefore a hot sparge won't extract tannins theory is debunked.

From BYO:

Decoction mashing extracts more tannins than an infusion mash. Along with gelating the starch, boiling the mash extracts husk compounds, including polyphenols (tannins). The level of tannin extraction, however, is fairly low and some maintain that this low level actually benefits the flavor of the beer. If a low, pleasing amount of tannin extraction is a piece of “decoction mash character,” then simply adding Munich or melanoidin malt would not capture that character exactly.

Homebrewers used to infusion mashing may wonder how a decoction could be boiled without extracting a large amount of tannins and yielding a very astringent beer. After all, when lautering, they are repeatedly told that their grain bed temperature should never exceed 170 °C (77 °C). The key to understanding this apparent discrepancy is understanding when tannins are soluble in wort. Increased heat and increased pH both favor tannin extraction. At lower pH values, such as those found in a thick mash, tannin extraction from grain husks is minimal even at boiling temperatures. At higher pH values — such as those in a grain bed that has been extensively sparged — excess tannin extraction occurs at a much lower temperature.

https://byo.com/stories/item/537-decoction-mashing-techniques

Decoctions also have a high gravity level. Somewhere I read that also helps to minimize tannin extraction.

Even with adjusted pH sparge water you need to watch the gravity of the runnings, and stop in the 3 or 4 Plato range. If you go too low you can still get astringency - taste those last runnings. I know this from experience.

3591
Beer Recipes / Re: NB's Plinian Legacy
« on: June 29, 2014, 06:34:46 AM »
Interesting, I thought that the whole discussion about hop bitterness not exceeding 100 IBUs was related to human perception.

How else is bitterness measured (besides calculation) so as to identify its maximum at 100 IBUs, if calculated it's much higher?
Yes there is a saturation limit to how much ISO-AA can desolved in a finished beer. The max is around 110 IBU. If you see claims above that most likely those are from calculations which do no take saturation into account.

The IBUs can be higher in Wort, but some drop out when the pH drops, some cling to the yeast membranes.

http://appellationbeer.com/blog/how-many-ibu-about-one-hundred/


3592
Equipment and Software / Re: Hand Cranked or Powered?
« on: June 28, 2014, 05:39:07 AM »
Ive seen more rocks and other debris in European malt then ive seen in malt from NA.  And they always seem to be laying on the top of the bag when i open it.
A good friend and I agree that there is mor debris in the EU bags of malt. Will have to look for rocks on top when I open a bag.

3593
Ingredients / Re: Massively high AA German Hallertau?
« on: June 27, 2014, 07:09:55 PM »
Does it have that refined floral Mittlefruh aroma?

3594
Equipment and Software / Re: Hand Cranked or Powered?
« on: June 27, 2014, 05:54:55 PM »
I've either never had a pebble in my grain in the last 150 batches or the mill has just 'processed' the pebble and I didn't notice it...
I had 2 in some ccisp MO this week, but those were not too big, just made noise and the mill jumped, but then was OK.

Had a bag of Baird MO that had 3 rocks. Each almost made the mill flip off the bucket when the rollers seized. Had to empty and dig those out from the rollers. Thosre were pea sized.

3595
Ingredients / Re: Northern Brewer?
« on: June 27, 2014, 03:32:44 AM »
NB has that woody+minty thing going on. Pearle also has a minty note, but is less woody. NB was one of Pearles parents, so that mint thing carried through.

3596
Equipment and Software / Re: Hand Cranked or Powered?
« on: June 27, 2014, 03:28:05 AM »
I just finished assembling, aligning, and setting the gap on the MM3 that I ordered last week.  It has a 1/2" drive shaft; therefore,  I will not be hand cranking this mill.

I have word of advice for anyone who is contemplating purchasing a Monster Mill hopper.  Follow the directions, so that you can avoid having to assemble the hopper twice.  Resist the urge to attach the hopper side plates to the hopper end plates before attaching mounting brackets to the the side plates.

When assembling, I figured that out and set the gap before attaching the side plates. All of those years working as an engineer pay off sometimes.

I hand cranked more than a ton of grain through my first Schmidling Malt Mill before leaving the hobby for an extended period.   I went back to hand cranking malt through a new Schmidling Malt Mill when I re-entered the hobby last summer.  I am an AARP card-carrying fifty-something "get off of my grass" curmudgeon. ;D

I'm an AARP card carrier who's enough older than you that I hardly recall being 50 something.  I use a drill fro my JSP and wouldn't consider and cranking.  AND I'm also a coot and geezer, besides a curmudgeon!  ;)

+1

Of course I am right behind you in age.

3597
Zymurgy / Re: Saison Article in July/Aug 2014 Issue
« on: June 26, 2014, 05:39:01 PM »
if something works, keep doing it.  I think most people understand this.

Personally I'm just not afraid of 0.036psi (0.2% above ambient) from a 1" column of water in my airlock.

I think it may be about the CO2 O2 exchange in open fermentation, not the small pressure from an airlock.

Edit - it might be a REF project?
I'm not sure much o2 gets into a fermenter with an empty airlock on it (just to keep dust out) or even if it were a carboy with foil over it... During fermentation there is an awful lot of co2 shooting out of there... I don't really know the answer though... I just know from my experiments my English beers turn out much better if I have as little pressure as possible during the fermentation. (I have done it in the boil kettle with the lid just sitting on it as well)  Conversely I often do a 15psi ferment for beers I want to come out cleaner which I find also makes a difference... Though obviously 15psi is quit a bit more pressure difference than airlock vs no air lock ;-)
I was thinking about open, no lid in a clean environment, vs. closed with airlock.

German wheat beer yeasts are said to benefit from open fermentation. Sierra Nevada and New Glarus use open fermenters for that type of yeast.

German lager breweries in Franconia use open fermenters also.

The wheat beers in Germany are in round fermenters with a trough to harvest yeast. Go down about 1/3 way to see one at Schneider in Germany. Lots of other good pictures.
http://brewingjourney.blogspot.com/2011_04_01_archive.html





3598
All Grain Brewing / Re: Head retention advice
« on: June 26, 2014, 01:34:16 PM »
Flaked barley will help, as will wheat.

With a load of hops you should have decent head retention. When I started pitching the recommended amount of healthy yeast, aerating, and controlling fermentation temperatures the head retention got to very respectable levels. This is true for all malt lagers with minuscule amounts of hops compared to an AIPA hop rate.

3599
Zymurgy / Re: Saison Article in July/Aug 2014 Issue
« on: June 26, 2014, 01:28:46 PM »
if something works, keep doing it.  I think most people understand this.

Personally I'm just not afraid of 0.036psi (0.2% above ambient) from a 1" column of water in my airlock.

I think it may be about the CO2 O2 exchange in open fermentation, not the small pressure from an airlock.

Edit - it might be a REF project?

3600
Zymurgy / Re: Saison Article in July/Aug 2014 Issue
« on: June 26, 2014, 12:49:32 PM »
I have had good luck getting 565 to finish with a low FG. It may stall for a week, then resumes fermentation like nothing happened. The author in the article may not have the time to wait it out in a commercial brewery. A solution would be a mixed fermentation to turn the tank in a timely fashion.

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