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Messages - hopfenundmalz

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4381
Ingredients / Re: Maris Otter
« on: February 25, 2013, 12:46:55 PM »
Low Colour Maris Otter is in the 1.6 to 2 L range, vs the 3 to 4.5 L most of us use.

This one was tasty - the American Pale Ale.
http://darkstarbrewing.co.uk/beer/#

4382
Ingredients / Re: Maris Otter
« on: February 25, 2013, 09:35:02 AM »
One of the 'grandparents" of Maris Otter was named Plumage Archer. How is that for another weird name?

It is good if you want a malty+toasty flavor. Some put it in almost everything, but there are those that think you want something else in an ale like an hop forward IPA. Many of the well known CA brewers use a NA 2-row as the base malt so as not to interfere with the hops.

Mort - there is also a low color MO that is used in the summer ales by some brewers. That one is not toasty, but you can taste a good malty flavor in the beers.

4383
All Grain Brewing / Re: adding sulfate to my SNPA clone
« on: February 25, 2013, 08:52:58 AM »
I have seen picture of the containers of brewing salts on top of the big roll around containers of hops ready to go in the boil at Sierra Nevada.

Denny, I saw a pallet of 50 Lb gypsum bags when I was at beer camp, did you?



4384
Events / Re: NHC entry registration - how fast does it fill up?
« on: February 25, 2013, 06:03:03 AM »
It will happen fast. Last year was around 2 days or a little less to fill the US regions IIRC, someone with a better memory can correct me. If the conference is any indication, it will fill up faster this year. The addition of another first round site and the entry cap/brewer will help some, but the hobby is growing so fast don't be late to the keyboard.

You can enter any first round site. You have to send all of you entries to that site.


4385
Beer Recipes / Re: Pilsner with WLP833?
« on: February 24, 2013, 12:58:08 PM »
833 will be a little more malty than 830, but will make a fine Pils.

4386
Events / Re: Keynote speaker for NHC?
« on: February 22, 2013, 08:10:39 PM »
Would you be disappointed with Sam Calagione? Not so far from Philly, the chair of the Brewers Association Board, and a big supporter of homebrewing. He is also friends with Vinnie Cilurzo and Ken Grossman, and has to keep up with those guys, as they have been keynote speakers (2011 and 2009 respectively).

Who ever it is, they probably have already been booked, and have the calender cleared for a few days.

I could live with Sam, too.  Do you know something  ;)?

No one has told me anything about the keynote.

In Oakland in 2009 it was Ken Grossan.
In SD in 2011 it was Vinnie, who grew up in Temecula and had Blind Pig brewing in Temecula.
There just might be a trend that one can see.

Like I said, Sam is the chair of the BA board, and it would be a natural. He also has to keep up with the West Coast Italian brewer (Vinnie)as far as being a keynote speaker. Those guys are friendly rivals, if you have heard them speak, adn the whole "No Randall Required" thing.

I could be wrong. Not the first time.


4387
Events / Re: Keynote speaker for NHC?
« on: February 22, 2013, 07:37:35 PM »
Would you be disappointed with Sam Calagione? Not so far from Philly, the chair of the Brewers Association Board, and a big supporter of homebrewing. He is also friends with Vinnie Cilurzo and Ken Grossman, and has to keep up with those guys, as they have been keynote speakers (2011 and 2009 respectively).

Who ever it is, they probably have already been booked, and have the calender cleared for a few days.

4388
Beer Recipes / Re: recommend an oktoberfest yeast
« on: February 22, 2013, 09:08:27 AM »
Munich was known for dark beers before water chemistry was figured out. Use the amber malty profile. With your grain bill you don't want that much alkalinity, so amber malty.

Did a good on last year using 833.

You don't need to add Mg, it will come from the mash. If you want to add, use Epsom salts MgSO4. No Na in Epsom salts.

You have to decide, as I did a Hochkurz double decoction.

is 154F the most appropriate mash temp you would use for an oktoberfest? thinking i'm going with 2206 for my yeast, and with a 154F mash, beer smith calculates FG of 1.014.

4389
Going Pro / Re: Combining Batches
« on: February 22, 2013, 06:50:52 AM »
Bells would crank out batches 24/7 with a 50 bbl system filling 400 barrel fermenters. They have 2 mash tuns on that system. On a tour I heard how often they would lauter, but can't remember. They now have a 200 bbl system added, so the brewers get the weekends off.

Sierra Nevada has a 200 bbl system that fills 800 barrel tanks. That one has a mash tun, lauter tun, 2 boil kettles and a whirlpool. They way they brew they are filling/starting the second boil before the first is done IIRC. They pitch the yeast in the first fill in the tank, and let it propagate in that wort. Don't know the pitch rate.

4390
General Homebrew Discussion / Re: Wlp802 went fast
« on: February 22, 2013, 05:54:40 AM »
One can go cold and slow to reduce the Diacetyl or do a D-rest and crash. If you look at Kai's page and scroll down, you will see that there are 6 profiles graphed out. The traditional is A, the warm D-rest and crash is F.

http://braukaiser.com/wiki/index.php?title=Fermenting_Lagers

For wort-hog, if you still have Diacetyl, think about Krausening your beer.

4391
Extract/Partial Mash Brewing / Re: Questions about using corn meal
« on: February 22, 2013, 05:31:33 AM »
I wonder about any flavor differences with corn meal instead of whole or flaked corn.
George Fix (a long ago beer writer) wrote an article entitled: CAP - Explorations in Pre-Prohibition American Lagers. Within that article he wrote:

“The primary feature that separates this beer from all-malt continental lagers is the use of flaked maize, an unmalted cereal grain. The flakes are hardly a cheap malt substitute. Indeed, they typically cost two to three times more than domestic malt, and they are even more expensive than premium imported malts. What one gets with this specialty grain is extra strength without the satiating effects of a high-gravity beer. Alcohol by itself is essentially tasteless. Nevertheless, it is a flavor carrier, enhancing the other active flavor components in a beer, as it does in this formulation. The maize also leaves a pleasant grain-like sweetness in the finished beer. The chief advantage that flakes have over corn grits or rice is that, unlike the latter, flakes do not require cooking at boiling temperatures to achieve gelatinization. Many feel that this is the key to the flakes' desirable flavoring (2).”

So, George Fix appears to be of the opinion that flaked maize has “desirable flavoring”.

Cheers!
If by desireable he meant less flavor, then yes.

In the old days a brewery would have a cereal cooker. Now they don't have one and use flaked maize.

It might be good to do an experiment to see the results of a cereal mash vs. flaked maize.

“If by desirable he meant less flavor, then yes.” I didn’t interpret it that way since in that paragraph George Fix made mention of: “Nevertheless, it is a flavor carrier, enhancing the other active flavor components in a beer, as it does in this formulation. The maize also leaves a pleasant grain-like sweetness in the finished beer.” So, I think that George Fix thinks that desirable flavor = more (or better) flavor.

“In the old days a brewery would have a cereal cooker. Now they don't have one and use flaked maize.” Well, some of the regional brewers have cereal cookers. I saw the cereal cooker at Spoetzl (Shiner) Brewery when I took a tour. I would guess that on the commercial brewery scale that corn grits would be cheaper (from a material perspective) than flaked maize. As a homebrewer, I think that flaked maize is not cheap at $1.75 per lb. (as compared to $1.25 for 6-row malt).

“It might be good to do an experiment to see the results of a cereal mash vs. flaked maize.” That would indeed be a good experiment!

Cheers!
A legacy brewer like Spoetzl will have the cereal cooker from when they set up long ago. Wonder if any cereal cookers have been installed at a smaller new brewery in the last 20 years?

4392
Extract/Partial Mash Brewing / Re: First Lager
« on: February 22, 2013, 05:28:38 AM »
How about an Oktoberfest?  It's getting to be that time of year soon anyway and an amber lager will be easier to pull off with extract and will be a little more forgiving than a pale one.

Or a Vienna.

4393
Ingredients / Re: Salt calculation
« on: February 21, 2013, 07:23:33 PM »
You can use your favorite water program to plug numbers in. 100 of sodium or chloride?

1 gram/gallon salt gives 104 ppm sodium and 160 ppm chloride.

4394
Beer Recipes / Re: recommend an oktoberfest yeast
« on: February 21, 2013, 02:16:26 PM »
Munich was known for dark beers before water chemistry was figured out. Use the amber malty profile. With your grain bill you don't want that much alkalinity, so amber malty.

Did a good on last year using 833.

You don't need to add Mg, it will come from the mash. If you want to add, use Epsom salts MgSO4. No Na in Epsom salts.

4395
General Homebrew Discussion / Re: Wlp802 went fast
« on: February 20, 2013, 12:21:45 PM »
You're well below the gravity where I would worry about temperature, so I say go ahead and start letting it warm up.

ok appreciate it. and would you let it warm up and let it stay there until finished, or move it back to freezer after a few days and slowly drop temp to 45F..then transfer to keg after 2 weeks for lagering at 32?
Warm it up. Fermentation will speed up and finish in 2 days in my experience. Then cool.

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