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Messages - hopfenundmalz

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46
Homebrewer Bios / Re: Hi everyone. My introductory first post on AHA.
« on: February 12, 2017, 06:50:09 AM »
Welcome to the forum.

47
All Grain Brewing / Re: Reinheitsgabot and 'Real Ale'
« on: February 11, 2017, 08:11:22 PM »
The brewer at a local brewery is adament that "if your water tastes good to drink don't mess with it"

That is such unfortunate advice. There really isn't anything further from the truth in brewing.

I usually agree with you, sir; however, I'm sure there a VERY many things further from the truth.

My village has water from wells. The ground water here has >600 ppm TDS, and the biggest part of that is bicarbonate, the residual alkalinity is 200, so only good for the darkest of beers. It tastes pretty good.

I like to brew lighter lagers, and some lighter ales. Those were muddy messes before I started to work on the water. Guys in my club down in Ann Arbor said why are you messing with the water? Well they could brew most beers with their water (but their Pilsners were still muddy). Some of them are usin RO to cut the water, and their Pilsners are now crisper.

When I lived in Germany I would drink naturally carbonated bottled water often. It tasted great! The sodium was up over 800 ppm IIRC. Lots of other stuff too.



48
Homebrewer Bios / Re: New to AHA!
« on: February 11, 2017, 07:57:58 PM »
Welcome!

49
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: February 11, 2017, 07:51:11 AM »
I brewed a Cream Ale this morning and Sunday I will be kegging/bottling an Imperial Porter.  I have a case of bombers, I'm going to add some coffee to some and vanilla to the other half of those that get bottled to mix this batch up.
I keep thinking about building a Cream Ale but I just can't do corn. I wonder how Flaked barley would work. Maybe 70% pils 30% Flaked. Then something light like Willamette and all in whirlpool. 1056 but on the chilly side to hold back esters a little.

I actually used flaked rice in this one...more nuetral flavor. I actually like the corn contribution but wanted to give the flaked rice a go.
Flaked rice, or at least rice, also was a traditional ingredient in Cream Ales. I have used flaked rice in some beers, and it has a different impact on the beer's flavor.

Oh, and welcome back Jonathan.

50
All Grain Brewing / Re: Reinheitsgabot and 'Real Ale'
« on: February 11, 2017, 07:32:05 AM »
The brewer at a local brewery is adament that "if your water tastes good to drink don't mess with it"

That is such unfortunate advice. There really isn't anything further from the truth in brewing.

I invite you to read Nov/Dec 2015 issue of Zymurgy where really simple water adjustments are presented. No math or programs, just a few simple doses of one thing or another to help brewers determine if their beer got better (or worse) based on their perceptions from their previous batches and new batches.

The only truism that can be created from that brewer's statement is: If the water tastes bad, you can't brew with it.

Good tasting water is important, but it doesn't guarantee good beer. Even the old timers knew that there were things they had to do to create decent beer. The problem is that our non-apprenticed brewing education doesn't impart the wisdom that was developed through generations of brewing experience. While those rules and procedures that were developed in previous centuries may not make sense to us now, they were found to be necessary through trial and error.

The other thing to remember is that just a few hundred years ago, local was the only beer there was and you made whatever beer you could make based on your local conditions and ingredients. The successful brewers devised the local rules and procedures that produced their best local beer. That means that they brewed a narrow range of styles. If brewers want to brew more than the style of beer that is well-suited for their local water, you do have to perform adjustments to your water.
My water sucks, so I agree.

51
All Grain Brewing / Re: How long does it take you to brew a beer?
« on: February 10, 2017, 12:43:12 PM »
I would say 7-8 hours start to clean up finished, that includes set up and prep the night before. Quickest was 4.5 hours for an ordinary bitter. Longest was 12 hours for a triple decocted Czech Pils, not doing that again.

52
Research is not done in commercial systems but in pilot breweries, generally slightly bigger than hb setups but much smaller than commercial.  So pros have to extrapolate too 😀.
I wish I could get access to Brauwelt international ed and the MBAA journal but there are many good books and some free papers and German dissertations ( in German).

Sent from my SM-G930T using Tapatalk
Some pilot systems are in the 10 to 20 bbl range. The main systems are 200 bbl.
^^Yes, that IS much smaller that the commercial rig.  It makes sense why they would have to extrapolate.
I had to point out that some places have pilot systems bigger than many commercial breweries.
You're absolutely correct, of course - but that's apples to oranges.  From the extrapolation point-of-view, the sum is the same.
Agreed. The point was these are much bigger than homebrew  systems. (typical ones)

53
Research is not done in commercial systems but in pilot breweries, generally slightly bigger than hb setups but much smaller than commercial.  So pros have to extrapolate too 😀.
I wish I could get access to Brauwelt international ed and the MBAA journal but there are many good books and some free papers and German dissertations ( in German).

Sent from my SM-G930T using Tapatalk
Some pilot systems are in the 10 to 20 bbl range. The main systems are 200 bbl.
^^Yes, that IS much smaller that the commercial rig.  It makes sense why they would have to extrapolate.
I had to point out that some places have pilot systems bigger than mant commercial breweries.

54
Research is not done in commercial systems but in pilot breweries, generally slightly bigger than hb setups but much smaller than commercial.  So pros have to extrapolate too 😀.
I wish I could get access to Brauwelt international ed and the MBAA journal but there are many good books and some free papers and German dissertations ( in German).

Sent from my SM-G930T using Tapatalk
Some pilot systems are in the 10 to 20 bbl range. The main systems are 200 bbl.

55
Commercial Beer Reviews / Re: Ayinger/Sierra Nevada
« on: February 09, 2017, 07:24:41 PM »
Those two breweries not deciding to do a hoppy lager seems akin to the Falcons calling two straight pass plays with a couple minutes left in field goal territory with an 8 point lead.

Pretty much dead on
Right?!?! A torpedoed Pils seems like a gimme for those two.

Hopefully they don't get sacked or called for a hold with the Duvel and Fullers beers...
I don't think Ayinger even makes a Pils. That would be a fun beer to drink if they did that collaboration.
They do.  Can't get that or the helles in the states though. 


Sent from my iPhone using Tapatalk
I stand corrected. Pils at 11.8 Plato, 5.0% ABV.

56
General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: February 09, 2017, 06:12:13 PM »
Quote from: hopfenundmalz link=topic=28747.msg377793#msg377793
Every year there are high hopes, maybe I can get one or two out of the first round this year.

Yeah, I'm in a 3 year slump for advancing, Jeff. We'll see!
Yeah stuck out the last 3 years, after many years of advancing. It gets tougher every year, in my opinion.

57
Commercial Beer Reviews / Re: Ayinger/Sierra Nevada
« on: February 09, 2017, 06:01:19 PM »
Those two breweries not deciding to do a hoppy lager seems akin to the Falcons calling two straight pass plays with a couple minutes left in field goal territory with an 8 point lead.

Pretty much dead on
Right?!?! A torpedoed Pils seems like a gimme for those two.

Hopefully they don't get sacked or called for a hold with the Duvel and Fullers beers...
I don't think Ayinger even makes a Pils. That would be a fun beer to drink if they did that collaboration.
They do.  Can't get that or the helles in the states though. 


Sent from my iPhone using Tapatalk
I need to go back and look at the picture of what they had on sale, maybe it is seasonal?

58
General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: February 09, 2017, 05:59:50 PM »
I just checked, and my entries were accepted to my preferred drop off.

I have a Barleywines a high ranking judge said was nice. A LODO Pils that is very good. A Dunkel and a Dark Czech Lager to decide which to enter. Will brew a special bitter in a day or two.

Every year there are high hopes, maybe I can get one or two out of the first round this year.

59
Commercial Beer Reviews / Re: Ayinger/Sierra Nevada
« on: February 09, 2017, 05:52:10 PM »
Those two breweries not deciding to do a hoppy lager seems akin to the Falcons calling two straight pass plays with a couple minutes left in field goal territory with an 8 point lead.

Pretty much dead on
Right?!?! A torpedoed Pils seems like a gimme for those two.

Hopefully they don't get sacked or called for a hold with the Duvel and Fullers beers...
I don't think Ayinger even makes a Pils. That would be a fun beer to drink if they did that collaboration.

60
All of the Judging Centers are at or near the 750 entry cap. The cost of shipping would be my decision criterion.

Good luck! Fun fact, a while back the Homebrewer of the Year was from Japan, so International entries can do well.

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