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Messages - hopfenundmalz

Pages: 1 2 3 [4] 5 6 ... 420
46
Events / Re: Lucky me!
« on: July 19, 2015, 04:46:57 AM »
That looks like big fun.

47
All Grain Brewing / Re: Kentucky Common & Apple?
« on: July 19, 2015, 04:40:11 AM »
I still disagree with the assertion a KY Common was never historically tart. While I agree with the Brown Cream ale, a sour mash version adds a nice low tart complexity.

With that in mind, I would suggest you just brew something else to make your apple cinnamon ale.
Sure some were tart due to poor packaging or process - just like there are some Craft beers you can find today that are off. If someone finds a primary record of a brewery doing a sour mash, then it is a different story.
Isnt it just an esoteric
I still disagree with the assertion a KY Common was never historically tart. While I agree with the Brown Cream ale, a sour mash version adds a nice low tart complexity.

With that in mind, I would suggest you just brew something else to make your apple cinnamon ale.
Sure some were tart due to poor packaging or process - just like there are some Craft beers you can find today that are off. If someone finds a primary record of a brewery doing a sour mash, then it is a different story.
Isnt it just an esoteric subject at this point? It seems to me that you'd have to be born about 1900 and have a heck of a memory to be able to say with any authority what a true Kentucky Common tasted like.
The supposition has been that a sour mash was used due to the proximity to the Bourbon distillers. Brewing logs from 2 of the Louisville breweries show that is not true, no sour mash. We all know that Scotish Brewers use peated malt in Scotch Ales right?  ;)  The records show that is not true.

Could it have become sour once out in the trade, yes. I have had beers in England that we're going off and taking on a sourish wines finish, Fullers ESB on the last trip. Those "strong" beers move slow at some pubs.

48
All Grain Brewing / Re: Kentucky Common & Apple?
« on: July 18, 2015, 08:28:53 PM »
I still disagree with the assertion a KY Common was never historically tart. While I agree with the Brown Cream ale, a sour mash version adds a nice low tart complexity.

With that in mind, I would suggest you just brew something else to make your apple cinnamon ale.
Sure some were tart due to poor packaging or process - just like there are some Craft beers you can find today that are off. If someone finds a primary record of a brewery doing a sour mash, then it is a different story.

49
Yeast and Fermentation / Re: maiden voyage white labs pure pitch
« on: July 18, 2015, 12:34:23 PM »
WL has a credibility problem. Growing yeast in a pouch doesn't help that.
Am I missing something?

Maybe the trois blend issue with the Saccharomyces?

I thought of that after I typed the question. Must be it.

50
Yeast and Fermentation / Re: maiden voyage white labs pure pitch
« on: July 18, 2015, 11:37:11 AM »
WL has a credibility problem. Growing yeast in a pouch doesn't help that.
Am I missing something?

51
All Grain Brewing / Re: under OG with all grain
« on: July 18, 2015, 11:34:29 AM »
Make sure there are no dough balls when you mash in. Nothing is extracted if the grain is dry. Don't overlook that basic step. Stir the mash throughly.

52
Ingredients / Re: Hop Back Impact
« on: July 18, 2015, 11:14:49 AM »
You need the hop back and counter flow/plate chiller in series. Aroma compounds don't flash out of the beer, are chilled quickly.

The low temp stand is the work around, tough you will lose some aroma.

53
All Grain Brewing / Re: Mash ph too low?
« on: July 18, 2015, 11:09:41 AM »
3.2 pH is in the realm of sour beers.

If you were adding salts to the water an expecting a change, well not much should happen. Water pH does not count for much.

When you add Ca to the water and mash in, the Ca reacts with Phytin in the malt and drops the pH. There are spreadsheets such as Brunwater or online calculators to predict the mash pH using the water chemistry and grain bill.

54
Equipment and Software / Re: Problem with Monster Mill 3
« on: July 18, 2015, 05:52:51 AM »
Once mine just spun with no grain being engaged. I pressed some grain into the top rollers with a dowel, it engaged, and the whole batch went through. Can't remember if it was pils malt or not.

55
All Grain Brewing / Re: Kentucky Common & Apple?
« on: July 17, 2015, 07:59:59 PM »
Honest question, have you had a legit Kentucky Common? They aren't really sour, more of a dark cream ale.

56
The Pub / Re: Firestone Joins Duvel
« on: July 17, 2015, 05:54:56 AM »
It was late.  :D

Mods can move it if they want.

57
Wow. Can't be too surprised these days, though. I assume Matt is staying on board.
One would hope that he had some wording in the contract to keep him on.

58
Classifieds / Re: Brewer wanted
« on: July 16, 2015, 07:38:21 PM »
Hard to believe people make more flipping burgers or waiting tables than brewing...
But it is a glamorous job in the Craft beer industry.

$12 hour *2000 hours/year = $24,000/year. More supply than demand for Brewers.

60
Beer Recipes / Re: Gordon Strong Presentation on Dubbels
« on: July 16, 2015, 05:07:21 PM »
Having brewed many dubbels the "traditional" homebrew way, I'd advise people to not bother.
Cliff hanger? What is the traditional way and modern way and why isn't it worth it?
The old way was to use a lot, or a ton, of specialty malts. The new way is one or two base malts, a specially malt or two, and a couple sugars. Keep it fairly simple.

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