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Messages - hopfenundmalz

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3676
Ingredients / Re: Grain life/ crushing
« on: February 11, 2014, 11:47:25 AM »
The last bag of Weyermann Pils malt had a best by date of over a year from when I bought it.

3677
Ingredients / Re: Grain life/ crushing
« on: February 11, 2014, 10:45:41 AM »

3678
Homebrew Competitions / Re: NHC
« on: February 11, 2014, 10:32:50 AM »
Thanks Janis!

3679
Beer Recipes / Re: IPA malt bill advice
« on: February 11, 2014, 10:31:18 AM »
I like the malt bill. That'll be good. The hop bill is very solid too. I think you'll like this beer. I like more 60 minute hops but that's personal preference. One thing that my brewers OCD would force me to do is swap out the magnum with Columbus and/or Chinook to keep it in the spirits of the C hops.  :P
Newbie question here, where (if) do you use Magnum? Thought it was a good bittering hop for an IPA, but seeing a lot of posts on "not in an IPA" I am sitting on some and would like to use it, but not sure where now. Picked it up thinking it would be good (heard/read somewhere) as a 60 minute addition, but maybe it fits another style better?

It's a good clean, neutral bittering hop. As Mort said, it works well in English style beers... English IPA would be one. I personally think that an american IPA needs more complexity. For instance, the dankness of Columbus or piny-ness of chinook. Occasionally I'll bitter with Simcoe or get the earthiness of nugget in an AIPA it's personal preference, and you should brew what you like... That's why we do this, right?

This beer is a British IPA, and it uses Chinook to bitter, and C135 too. Brew it sometime.
http://realbeer.com/hops/sister.html

3680
Equipment and Software / Re: Immersion Chiller question
« on: February 11, 2014, 07:05:36 AM »

I will ask all of you that say slow, how does the water pump in you car flow vs. engine load operation?

The water pump flow volume increases with engine RPM's of course.  The thermostat may close a bit to throttle the flow if it gets too cold.  If the radiator gets clogged then it shows up first by the engine running hotter at highway speeds.  I imagine this is because there is less cooling area available as the radiator gets clogged rather than the flow being impeded.  Does that sound right?

Correct Jeff. The pump output is low at idle, rises in a parabolic curve with RPM, as the max heat is generated at max power, which is at high RPM.

When working in Germany I learned that the Autobahn was not the worst case design case, it was easy due to the high flow of air through the radiator. Worst case was pulling a trailer on a hot day up a pass in the Alps. High heat generation, low flow of warm thin air. Made perfect sense. That coolant - air - has to carry the heat away.

3681
Beer Travel / Re: Initial thoughts on Munich
« on: February 11, 2014, 06:56:11 AM »
I know some guys from work that used to go now and then. They had business in Stuttgart and would hit both that gmwren mentioned. They liked the beer better, as it is Starkbierseit, so bigger was better for them.

The Rheingau has fond memories for the wife and I. We lived in Wiesbaden, and that is wine country, not beer country.

3682
Homebrew Competitions / Re: NHC
« on: February 10, 2014, 09:45:04 PM »
The article says that the 7% will be given a shot at abandoned registrations
Can't find the article Jim, point me to it.

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

Thanks, thought it would be on the main page. Well, now we know the demand as far as number of brewers.

Edit - clubs e-mail list is asking if anyone has been notified. None so far. Anyone?

3683
Homebrew Competitions / Re: NHC
« on: February 10, 2014, 09:36:23 PM »
The article says that the 7% will be given a shot at abandoned registrations
Can't find the article Jim, point me to it.

3684
Homebrew Competitions / Re: NHC
« on: February 10, 2014, 09:30:14 PM »
I wonder if those who didn't get in could be offered the chance to enter in the centers that aren't full?

Sent from my SCH-I545 using Tapatalk

That is why you put in alternate judging centers.

3685
Equipment and Software / Re: Immersion Chiller question
« on: February 10, 2014, 09:29:18 PM »
The area and Delta-T are big parts of the equation. You are talking about the rate in summer with warmer water and higher flow compared to winter with cooler water and lower flow. You can't make any judgment with all of the variables not being the same.

You want the fastest coolant flow if you want to minimize time, as you will have the highest Delta T across the chiller, so the most heat transfer. Slow it down if you want to minimize water usage. If you slow too much you get into laminar flow, which is not good for heat transfer, stay over a liter a minute. Keeping the wort circulating is good for heat transfer.

I will ask all of you that say slow, how does the water pump in you car flow vs. engine load operation?




3686
Going Pro / Re: Advice From Some Pros.
« on: February 10, 2014, 12:12:26 PM »
Didn't see any one from the forum on there, but there were others that I know, or have been to their brewery.

3687
Kegging and Bottling / Re: Carbonation and perceived bitterness
« on: February 10, 2014, 11:01:42 AM »
Will this go to a sparkler vs no sparkler debate?

Yes, there is a deference in perception with/without CO2.

3689
Beer Recipes / Re: IPA malt bill advice
« on: February 10, 2014, 10:30:54 AM »
It depends on the IPA. I did a Ballantines IPA clones that had 6 row, corn, and C80. Verdict was delicious.


3690
General Homebrew Discussion / Re: Hop Utilization
« on: February 10, 2014, 08:04:46 AM »
Fl,

The way I understand it, the amount of hops pulled from a bale to analyze for acid is minimal. THAT sample on THAT day was X % acids. Saying that the little ounce or pound bag that we buy is X% is just a generalized idea.

There are varying calculations for determining the level of IBUs in the wort post boil. I don't know which one your software uses, mine has options. Tinseth or Rager, I use Tinseth in spite that he's an Orygonian.

I would guess that my actual hops are what the package says they are, give or take 10%. My projected target IBU in the wort is probably within 10% of what the computer says, plus the 10% variance from the hops. Minus who knows how much that is lost in fermentation due to off gassing and attaching to yeast and dropping out.

I can honestly say that I have no idea how many IBUs are in my finished beers. The only way to know would be to send it to the lab.

So, saying that our beer has X amount of IBUs is technically inaccurate if it's based only on an IBU calculator. But, if you use a calculator, change the drop box AA numbers to what your package says, measure accurately, add them at precise times, chill the same way each brew, etc... you will have a good baseline to work from to make adjustments in the future.

In the end, I don't sweat the small stuff. I call it what the calculator says. Works for me.

Just to add to it, they only spot check something like 1 bale in 5 or 10.

For all grain on my half barrel system, Tinseth is pretty good for beers less than somewhere around 70 IBU calculated. All of the calculators overestimate at higher IBU levels. I know, some of my beers were tested. When you see some brewery advertise 200+ IBU, you can say it was a calculation, not measured.

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