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Messages - hopfenundmalz

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Yeast and Fermentation / Re: diacetyl in a lite american lager
« on: November 07, 2014, 03:57:44 AM »
I have almost no sensitivity to diacetyl but I am crazy sensitive to clove and similar spiciness.  I have 20 gallons of German lager made for a Christmas party that I will do a D rest on this weekend just for safety sake, but I won't be able to tell if it gets rid of it or just reduces it.  I was at a club meeting at a regional brewpub and an accomplished judge told me to try a beer to be able to taste what diacetyl is and I told him that I perceived a little slickness on the tongue, but no discernible taste issue.  He said I have much to learn, so I am signed up for his BJCP tasting class this winter.  Call me palate deprived, but willing to learn.

A high % of the population is blind to diacetyl. That is due to genetics and you can't learn to taste diaceyl if you can't, it is like being color blind to some colors. My sensitivity is medium high to high. I have to use the slickness test for levels sensitive people call out Diacetyl! Sam Smiths beers, I get it. Ringwood breweries, I usually get it.

General Homebrew Discussion / Re: Extra IBU's from Boil to Hop Stand?
« on: November 06, 2014, 11:12:52 PM »
I have done FWH or early additions for some IBUs, added hops at flameout for more IBU and flavor, then at 170 for flavor and aroma. It works very well.

Beer Recipes / Re: "Germerican IPA"
« on: November 06, 2014, 03:28:30 PM »
Thoughts on yeast Jon? Still want some malt flavor for the German Influence, and have hops coming through as well, so...

I'm thinking 1007. It's really clean at cool temps. Great yeast, and in keeping with the German theme.

This is what I was going to say. 1007 is a very clean ale yeast.

For bittering use Perle or Tradition if the AA is high on the Tradition.

Mandarina Bavaria tasted like Mandarin Oranges, and the Hull Melon was close to melon flavors, both tasted at the SAAZ booth at club night NHC. I am going to brew an APA or IPA using lots of Mandarina Bavaria.

I have heard a couple of times that the 4 new German hops are imported by a little hop farm in MI that has established some good relationships in Germany. HopHead Farms in Hickory Corners MI.

Hi, my name's Jeff, and I'm a Geezer.

Started brewing in the fall of 1992, so been at this for 22 years. What got me going was that several coworkers were starting to brew, so I said "I think I can do that". It turns out that they started to have kids and stopped. With no kids, I kept at it. Except there was the time I didn't brew for 1.5 years. That was while living in a flat in Germany on a work assignment. Much "research" was done on lagers and Belgian beers while living in Europe.

Being retired has allowed me the time to really get into brewing science. The equipment expands to fill the available space. I can tinker, which makes the engineer in me happy. Complicated recipes happen, but often simple old favorites get brewed. As Bill Pfeiffer used to say "Man, I love this hobby".

The hobby has turned into an integral part of our lives. When we travel, good times are had, new friends are made along with new memories. Often I am asked for my card, but I don't have one (might have to fix that). Some of our best friends are in out club, or we have met through other ways in the hobby. I can't envision stopping brewing. There may be a day I can't any longer, but damn that will be a said day.

Yeah, it has become a lifestyle.

Yeast and Fermentation / Re: dry yeast cell counts
« on: November 06, 2014, 01:09:57 PM »
Good information. Thanks.

All Grain Brewing / Re: Smoke Malt % in a IIPA
« on: November 06, 2014, 02:04:40 AM »
Since you suspect the flavor came from the scorched hops I would look that direction, and smoked hops - maybe even slightly charred hops on smoker or in oven - would be the way I'd go.

If the flavor really came from scorching I think you got really lucky. Every scorched beer I have ever tasted, (and have unfortunately tasted a few either from electric elements in BK, or from scorched malt in MT and from actual scorched wort from direct fire kettle), have all tasted more like the smoke you'd get from a cross between and ash tray and a tail pipe rather than pleasant wood smoke.

I've never smoked hops before, but I have heard of people who have done it. Now I'm excited to try it

This is also my opinion on the aspect of scorched flavors.  I'm sensitive to it and can pick it up better than most, more as ashtray burnt than pleasant smokiness.
I've cold smoked hops.  Whole hops work better than pellets.  I smoked some Warrior and use them late and dry and got a lot more smoke in the end product than I expected.

Senior Smoke!

All Grain Brewing / Re: Protein Rest
« on: November 06, 2014, 02:01:44 AM »
I keep it short. Head retention is no problem, but I also do a long time at 158F.

The Pub / Re: ABInBev acquires 10 Barrel Brewing
« on: November 05, 2014, 08:02:00 PM »
I have been there twice. Liked the beer a lot, loved sitting by the fire pit.

All Grain Brewing / Re: Smoke Malt % in a IIPA
« on: November 05, 2014, 05:11:42 PM »
A few hers back Charlie P. wrote about a beer with smoked hops in Zymurgy.

A few "hers" back. Is that how you count time in ex-wives? ;)

If you're going to have a typo it should be worthy of ridicule.

All Grain Brewing / Re: Smoke Malt % in a IIPA
« on: November 05, 2014, 01:40:25 PM »
A few hers back Charlie P. wrote about a beer with smoked hops in Zymurgy.

Equipment and Software / Re: Reminder - Pressure can hurt you
« on: November 04, 2014, 07:47:49 PM »
One must respect a vacuum also. Google railcar implosion. A. Railcar tank gets crushed.

The WL Essex is one that I really like. Ester profile is fruity, it drops bright with a little time, and is a top cropped if you harvest that way.

Never used it for a stout, though.

General Homebrew Discussion / Re: Homebrew Suppliers
« on: November 03, 2014, 10:52:57 PM »
AiH is my LHBS, so they get my vote.

All Grain Brewing / Re: Smoke Malt % in a IIPA
« on: November 03, 2014, 04:31:44 PM »
A friend in the club made a pretty tasty smoked American Barleywine. Easy on the smoke is the key.

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