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Messages - hopfenundmalz

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Beer Recipes / Re: cream ale
« on: September 16, 2017, 11:20:13 PM »
I will just add that you can use Midnight Wheat (my preference for coloring), and add it at the vorlauf step. Crush it very fine, as that helps extract the color. Other roasted malts will work, but will add more roast flavor.

Yeast and Fermentation / Re: Off flavors from stressed lager yeast
« on: September 16, 2017, 12:08:43 AM »
Acetaldehyde is also very distinctive in flavor once you know way to look for. Apple esters are different.

And it's not green apple Jolly Rancher like many claim, at least not to me. It's more like that fruity/dirty/solventy aroma of drying paint.
When I sat in an off flavor class last year, the acetaldehyde spike really made the connection to green Jolly Rancher for me. At the level of the spiked beer that was what I got. At lower levels, it may have been different. We are all different, so it worked for me, and that association may not work for you.

The Pub / Re: Avery Brewing
« on: September 15, 2017, 11:56:33 PM »
I'm not a fan of the big and huge beers usually distributed to MI. Last April we were there while touring with friends in the area. The Pilsner was good, so good I had two. This is after several other places, and it was the last stop of the day. We were out side, and it was crowded due to nice sunny weather. The other customers were all good, and the staff was excellent. My option of Avery had a positive change that day.

Beer Travel / Re: Where am I?
« on: September 10, 2017, 05:32:13 AM »
In the top three of my favorite German beers. What and where?
I'm stumped. The glass looks like a Kölsch glass.

On your way home?

General Homebrew Discussion / Re: All Grain not reaching projected OG
« on: September 09, 2017, 05:26:46 AM »
  +1 for checking for complete conversion, it isn't unusual for me to find that a 60 minute mash hasn't fully converted the starches to sugars. Other things that can help improve efficiency are getting your water right before mashing, some of us also feel that malt conditioning prior to grinding helps our efficiency. How much water loss to absorption are having? If you're losing much more than 1/10 of a gallon per pound of grain, you might get some improvement from allowing for a longer run-off from mash and sparge, assuming you have time to spare. I use a grain bag in a mash cooler & batch sparge, and am one of the heathens who squeezes as much wort out of the bag as is practical. I usually recover an additional 2 to 4 quarts of wort that others would have thrown away with the grain. And no, I haven't tasted any nasty tannin bitterness from squeezing.

Wow, that's really surprising.  In 526 batches I don't think I've ever had one that didn't convert in 60 min.  I've also found water to make a minor difference in efficiency.

With your water, no problem. I've found adjusting my water helps. The alkalinity is very high, and the pH would be greater than 6 for a light colored beer, which places it out range for the enzymes to work optimally. Been there years back.

Edit read the pH section.

General Homebrew Discussion / Re: All Grain not reaching projected OG
« on: September 09, 2017, 05:19:09 AM »
thanks all.

I think I will first get my own mill so I can double mill.

I was wondering is this a good one?

That is a good one, I have one. That does two crushes on one pass.

General Homebrew Discussion / Re: Wet Hops for Homebrewers?
« on: September 08, 2017, 08:31:22 PM »
Nice calculator.

General Homebrew Discussion / Re: Wet Hops for Homebrewers?
« on: September 08, 2017, 01:32:51 PM »
The math goes

Dry <10% water, 90 or more plant material.

Wet/fresh 80% water, 20% plant material.

To get the same amount of plant material, 90/20=4.5 times as much by weight. Probably better to use 5 times as much.

Beer Travel / Re: Where am I?
« on: September 08, 2017, 08:04:34 AM »

Beer Travel / Re: Where am I?
« on: September 08, 2017, 07:20:21 AM »
Where am I?
You are in Die Allee at Acht Schlenkerla, Bamberg DE.

General Homebrew Discussion / Re: Webinar on Hot Side Oxidation
« on: September 07, 2017, 08:24:23 PM »
I can't watch it in real time, but will catch it later.

You will have a good presentation Ricardo!

Ingredients / Re: Pilsner Mail for an IPA?
« on: September 06, 2017, 11:54:19 AM »
Pils malt with ~20% Vienna or Munch works well.

Commercial Beer Reviews / Re: Sierra Nevada 2017 Oktoberfest
« on: September 04, 2017, 06:27:43 PM »
A couple of weeks ago Mrs R and I killed a 6 pack in one night. Good stuff. Different from last year, but so good.

All Grain Brewing / Re: Smoked Helles Advice
« on: September 04, 2017, 02:06:02 PM »
The word from Ron Smith is that Schlenkerla doesn't use any smoked malt in their Helles. The smoke that their Helles picks up, is from the brewing equipment and their environment. So, it doesn't take much to impart smoke in a delicate style like Helles.
My guess is they repitch yeast, which would give plenty of smoked flavor.

All Grain Brewing / Re: Smoked Helles Advice
« on: September 04, 2017, 08:59:45 AM »
Looking for some advice on a smoked Helles
recipe. I want it to be clear that there is smoked malt in there but be a subtle compliment to the base style. None of the articles that I've found offers a solid starting point. They all punt saying that it depends on how smoky that you want it and how old the malt is without offering a range. My best guess is to replace a pound of  pilsner malt with a pound of Weyermann Rauch malt. Let me know if you have any suggestions. Thanks!

Sent from my iPhone using Tapatalk

That is not a punt, but sound advice. If you can get Weyermann from a fresh bag, use a pound. Then see haw it is to your taste, then go up or down depending on the freshness you can get the Rauchmalt next time.

The smoke in the malt dissipates with time. If it is stored in a bin, and you can smell the smoke  aroma when you open the bin, it has left the malt and won't go into your beer.

Everyone has a different threshold and tolerance for smoke in their beers. I like it a lot, and have made smoked Helles with 2 lbs for a 5 gallon batch, and that was fresh homesmoked malt.

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