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Messages - hopfenundmalz

Pages: 1 ... 273 274 [275] 276 277 ... 526
4111
Ingredients / Re: Hop Report
« on: October 29, 2013, 08:01:09 PM »
Heard the German crop was pretty low this year.

4112
Different yeast can affect the color? Huh. I never would have guessed that.

I would not of thought that either, until I saw that talk.

4113
All Grain Brewing / Re: Mixing UK and US base malts for UK styles
« on: October 29, 2013, 04:38:12 PM »
I have gone through a few sacks of GP and never had any issues. In fact with the Simpsons I was getting a couple extra points vs us 2 row, and had to use less to hit my og- terrible problem;-)
had to look on the webs as Simpsons is lighter, about 2-2.5 Lovibond, and it is around 70 Lintner. No problem with that.

4114
All Grain Brewing / Re: Mixing UK and US base malts for UK styles
« on: October 29, 2013, 03:48:26 PM »
It gets iffy when the DP is 35-40 Lintner for Dark Munich, as an example. 50 should convert.

4115
One other thing, when we went on the new Sierra Nevada tour, I asked the guide about the water, and if there is an RO system. We had walked by a room full of equipment labeled "Water Treatment". She said there was an RO system, but it was not used. She had been well trained in the brewing process and facility, never said something that made me raise my eyebrows, so I accepted the answer.

4116
Picture of the hops (in the big green bins on wheels, Irish Moss, and Kettle Salts) ready for the Pale Ale at the Sierra Nevada 200 bbl west brewhouse.


As an added bonus, the stacks of gypsum, and I assume CaCL2 in the storage room we walked by on the tour.



4117
Get the mash pH right. If you want more flavor ions add to the kettle. I have seen this at Sierra Nevada, for example. Have a picture of the salt addition container somewhere.

4118
Yeast and Fermentation / Re: lagering question
« on: October 29, 2013, 10:40:10 AM »
The traditional method would be to reduce by no more than 2F per day from the fermentation temp, so that the yeast will remain active to clean up the VDKs.

If you do a D- rest and the increased temp results in the yeast cleaning up the VDKs over 2 or 3 days, no reason to keep them dative, so you can crash it down. This is how I do it(+3).

It depends on how you want to do it. There are several fermentation temp-time profiles on Braukaiser.com if you are interested.

4119
Yeast and Fermentation / Re: Clarity Ferm
« on: October 28, 2013, 06:31:01 PM »
I have used it. Did it make the beer more clear? Don't know as it was lagered a long time.

4120
Yeast strain can have an influence here. There was a talk at the 2003 NHC, where the same wort was split from a small brewery to make about 18 beers using all of the available commercial Belgian yeasts and some cultured from bottles brought back from Belgium. There was a surprising range of color in the finished beer.

Same yeasts for these?

4121
General Homebrew Discussion / Re: Straining your wort
« on: October 28, 2013, 01:17:50 PM »
Wash them out, turn them inside out an wash. A good way to get more gunk out is to boil them, which also sanitizes if you do right before use.

Been using them for a couple years.

4122
The Pub / Re: Gotta brag just a leeetle
« on: October 28, 2013, 06:01:44 AM »
Sounds like a big win and a great opportunity for the ProAm. You even have to look for culinary (tart, sour, pie, what ever you want to call them) here, and there are a lot grown a few hours north.
As I understand it, Sam Adams buys up all the Michigan-grown tart cherries for their cherry wheat.

You can find them fresh in the short time they are on. Montmorency are the most common, Balaton are less common so One needs to keep an eye out for those. The wife can find dried culinary cherries sometimes, great in salads.

I'm a sure BBC buys a bunch, but there are uses for pies, other foods, and concentrates. There is a business in Traverse City called Cherry Republic that uses them in a bunch of foods. Grand Traverse Pie Company would also be a big user for their cherry pies.

4123
Kegging and Bottling / Re: Keg carbonation?/Beer gun?
« on: October 27, 2013, 07:32:37 PM »
As stated you need to have the beer cold, and the bottles cold. It also helps to run beer through the gun so that it becomes cold.

Having a "holster" is good advice. I fill the bottles in a 5 gallon kettle to collect overflow.

One thing that you also need to do with the beer gun is to learn how to disassemble, clean, and sanitize. Then learn how to reassemble. After a few times you can do it quickly.

4124
The Pub / Re: Gotta brag just a leeetle
« on: October 27, 2013, 05:12:14 PM »
Sounds like a big win and a great opportunity for the ProAm. You even have to look for culinary (tart, sour, pie, what ever you want to call them) here, and there are a lot grown a few hours north.

4125
The Pub / Re: Third Year Anniversary!
« on: October 27, 2013, 05:07:44 PM »
Great to hear that Keith.

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