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Messages - hopfenundmalz

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Kegging and Bottling / Re: AHA Guide to Kegging article
« on: December 31, 2017, 03:32:45 AM »
The AHA staff has been contacted, they will decide the appropriate action.

Kegging and Bottling / Re: AHA Guide to Kegging article
« on: December 30, 2017, 10:55:25 PM »
I looked at it in this thread. Take away - purge 11 times at 30 PSI to get ~1ppm. Yeah, 5PSI for a few times won’t get it low enough.

The Chico/California Ale yeast is probably the most used yeast for West Coast IPAs.

I will agree that the dry hop charges are low. You might consider an ounce per gallon for both charges, the blend of hops is up to you.

The AIPA I have on now had 26 oz. of dry hops for 10 gallons. That was too much from the process standpoint, the hops were over the racking arm in the conical, so it plugger. Had to manually rack, with some O2 exposure. It is drinking pretty good now.

Ingredients / Re: Question about first wort hopping.
« on: December 30, 2017, 04:35:43 PM »
I'll add that I recently heard Stan H say that 10 min additions are kind of a waste due to volitizing aromatics (My paraphrase). I tend to entirely agree. I bitter with FWH and flavor with whirlpool, which also brings some aroma, then big aroma comes from dry hopping if I think I want more.

IIRC he was talking about Myrcene being boiled off. In German beers that would be out of place, as that is a courser flavor/aroma to them. Most German breweries don’t add anything after 10 minutes.

General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: December 29, 2017, 12:51:41 AM »
A Rauchbier, but using Briess Mesquite smoked malt. Doing this because I like the aroma and flavor of that malt, it is Smokey enough, and because I can! 5 gallons, so if it is not so good I can dump it.

Yeast and Fermentation / Re: Yeast count
« on: December 28, 2017, 01:56:14 PM »
Do a web search on “shaken, not stirred” starters, which are pitched at high Krausen.

General Homebrew Discussion / Re: Hitting Cruise Control
« on: December 28, 2017, 01:52:20 PM »
As the wife says if I don’t feel like brewing, “it’s a hobby, not a job”.

Your summation of BJCP is not far from mine. Don’t make it into something it is not.

I have learned new techniques in the last couple years, and use those often. Sometimes i do an old school brew day on a Best Bitter just because it feels right for that style, and I like the results.

General Homebrew Discussion / Re: Propagate yeast.
« on: December 27, 2017, 08:05:42 PM »
No malt either.
I have beer in the keg that's getting old.
Can I boil off the alcohol and use that?

Sent from my SM-G930P using Tapatalk

When properly fermented beer in a keg has little to no residual sugar for normal beer yeast to feed off of and grow.  So, no you won't be able to use beer.

But you may be interested in this:

The dry yeast manufacturers use raw sugar (or is it molasses?) and yeast nutrients to grow their yeast. Some advertise that the yeast is gluten free, and that means they don’t use barley extract in the process.

What sugar form and how much nutrient in what form?
I believe the dry yeast manufacturers you refer to using molasses are primarily making baker's yeast.  Same species,  but the requirements for life cycle and performance of the yeast are very different.
A local yeast expert that was around here before you said they use molasses. Mark is no longer active here.

How do they make gluten free yeast?
You might have better info than I. I just know that baker's yeast is grown on media like you describe and in that case growth is ALL they care about, really.  If beer yeast is really grown that way it could contribute to the adaptation problem. I use the Weihenstephan lager strain and it generally takes about six generations to come into its own  under actual brewing conditions. But for just that reason, I wouldn't make my initial starter, when I buy a new culture, with a non-malt medium.  Might as well start getting it used to malt right there.  FWIW I generally start from liquid but have tried the dry version.  Only difference I can recall was that it was even slower in the starter and first generation, so I took the opportunity to get a fresh liquid culture at that time.
As to gluten free yeast, well, if it's going into a gluten free wort, it might have an advantage in being pre-adapted!
The yeast are continuously feed sugar and nutrient at 1 P or less, which avoids the adaption problem.

Beer Travel / Re: brewery suggestions in Austin, TX?
« on: December 27, 2017, 04:35:58 PM »
It is a big city, lots of options.

Live Oak, ABGB, Pinthouse Pizza, Jester King, and so on.

General Homebrew Discussion / Re: So... what "IS" Ale?
« on: December 27, 2017, 01:32:02 PM »
That made my head hurt. Not enough coffee yet.

All Grain Brewing / Re: Munich Dunel same ingredients differing bitterness
« on: December 27, 2017, 04:46:10 AM »
Ah, small town Michigan water. It often has seasonal variation. Softened water is usually not recommended for brewing as hardness is not bad, alkalinity is. Softening removes Ca and Mg, but leaves the alkalinity.

Try using RO water from the grocery, add 1 tsp of CaCl2 for 5 gallons. Check pH, you might want some alkalinity for a Dunkel. Estimate that with a spreadsheet, I use Brunwater.

The Pub / Re: Old Brewing Photo
« on: December 27, 2017, 02:08:37 AM »
What is he doing with the horse? Broom, dust?

Heck, I remember my grandfather farming with draft horses, and don’t have a clue as to what is going on.

Treating for pests?

All Things Food / Re: Beef Wellington
« on: December 26, 2017, 02:58:09 PM »
That makes me hungry.

Going Pro / Re: Switching careers to brew?
« on: December 26, 2017, 05:12:37 AM »
I vote No, I'm sure with your credentials you would be wasting your earning potential by doing this. as a side with time constraints might work.
You have two strong no votes from guys running breweries.  :)

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