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Messages - hopfenundmalz

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4516
Beer Recipes / Re: Doing a series of SMASH recipes. Got any tips?
« on: August 16, 2012, 02:12:55 PM »
I would change the pils to 3 lbs. Something was not right with that hopville calculation. Pils malt is not that much different from 2-row as far as the ppppg.

4517
All Grain Brewing / Re: 2 gallons in my dead space
« on: August 16, 2012, 02:10:07 PM »
My converted keg system use a pico brewing false bottom. I have 2.5 gallons of "dead space".  It makes pretty good beer.  :)

4518
Yeast and Fermentation / Re: oxigenation flowrate
« on: August 14, 2012, 06:52:26 PM »
If you have a flow rate meter like this, I'd think you'd be measuring the actual flow regardless of resistance:



If you have a medical regulator like this, then the resistance will affect the rate:



I don't know if this is that big of a deal, since you're only making a rough estimate anyways.  Even if you know the exact rate, O2 that bubbles to the surface isn't being absorbed so higher rates are just a waste of money. Pick a moderate rate that produces minimal foam and stick with it, and you should be able to dial in your process by adjusting the time you run it for.  Just like pitching rate, oxygenation is a variable that you can change to get a different result.  If you like the way the beer turns out, you don't need a DO meter.

You just told me YDIW! Something I had not thought of. Might have to go to a higher flow rate, or a longer time at a lower flow rate. Dang - always something to consider. No DO meter here.

4519
All Things Food / Re: New Sausage Book by Ruhlman and Polcyn
« on: August 14, 2012, 06:46:24 PM »
Graham - Ouch!

Talked to Chef Polcyn last weekend at the place in Milford. He said the first book with Ruhman was thought to be able to sell about 8-10K copies. It is over 125k now. Something of an anomoly for the authors not having a TV show. An added benefit is going around the country to do demos/lectures that are comped by the local organizations. Sausage is now cool!

4520
Beer Travel / Re: Colorado and Utah Trip?
« on: August 13, 2012, 11:42:02 AM »
That helped, those were not on the rada.

4521
Beer Travel / Re: Colorado and Utah Trip?
« on: August 13, 2012, 10:39:15 AM »
A friend said to hit up Left Hand in Longmont, as his hometown is Longmont. Might have to stop.

4522
Beer Travel / Colorado and Utah Trip?
« on: August 13, 2012, 06:52:44 AM »
Looking for any information that the collective can give us. We are flying to Denver and then driving to Moab UT in Sept. We know the Moab area, and are going to do some hikes in the parks (some trails for the 2nd or more times)

We will go to Fort Collins for a couple nights. Odell and New Belgium are on our list. Anything to add? Is Funkworks/Crooked Stave worth a visit? Recommendations on hotels would be good.

Haven't been through Colorado to Utah in many years. Recommendations close to I-70 would be good.

Return trip might include Telluride, Durango and on to Alamosa. Only been to Durango on the southern route, and have done the train ride.

4523
Beer Recipes / Re: Winter warmer with homegrown Chinook?
« on: August 12, 2012, 07:45:07 PM »
This is a recipe that I have made many times. It has a harshness when fresh that mellows with time. It is now very dry - as my wife says "It has crossed the equator twice." The dry hopping can give it a nice hop aroma. I have done this with 3 or 4 British style beers SSoS and a historic IPA, and it works for me. The historic IPA was pretty mush undrinkable from the harshness from the huge charge of EKG for bittering, but after it aged, it was very nice. Try it some time.

If you have 30 cornies you can tie a few up with beers to age.

Look up this in Zymurgy for reference and inspiration.  Brew it for Ant.
The Evolution of English IPA Ant Hayes  July/August 2009 

4524
Beer Recipes / Re: Winter warmer with homegrown Chinook?
« on: August 12, 2012, 05:46:18 PM »
Not a winter warmer, but you can search for "Sister Star of the Sun" and find a recipe that makes something akin to a British IPA that is down right a pleasure to drink. I like mine with some age on it, very dry.  Might dry hop  the keg as it is about 9 months old now.

4525
General Homebrew Discussion / Re: Hop Harvest
« on: August 12, 2012, 01:51:25 PM »
I do what Jeff describes above sometimes.  I also use a food dehydrator, but it holds considerably less than I can get on a screen.

I do the same thing as Jeff, only outside. Covered the screens full of hops with cheese cloth or tuille so they wouldn't blow away and just put them out on my deck. The warm days and good airflow dry them in a hurry.
Make raisins from grapes the same way.

That would be nice, but we will are starting to have more variable weather, and some heavy morning dews.

4526
General Homebrew Discussion / Re: Hop Harvest
« on: August 12, 2012, 08:17:33 AM »
Some left over window screen is laid out over some 2x4s on saw horsed in the garage. The hops are spread out on the screen, not too thick, and are dry in 3 days or a little less.

4527
General Homebrew Discussion / Re: That German lager flavor
« on: August 12, 2012, 08:14:26 AM »
One of the BJCP National level judges in our club pointed out that Bocks often have a grape taste from the Munich I malt. So it is not limited to just Pils malt.

4528
All Grain Brewing / Re: Efficiency Issues
« on: August 12, 2012, 08:11:47 AM »
Do you buy from the LHBS? The gap may be set wide, so that the crush is course, which will give a mash that will not stick as easy, but the efficiency will be low.

4529
All Grain Brewing / Re: Malt Analysis
« on: August 11, 2012, 05:53:47 PM »
This may or may not help. Noonan again.

http://morebeer.com/brewingtechniques/bmg/noonan.html

4530
Other Fermentables / Re: 16% Sweet Mead?
« on: August 10, 2012, 01:22:35 PM »
You have to stabalize the mead using potassium sorbate and/or potassium metabisulphite, then add the sugar source (honey, fruit, etc). Don't over do it. 6 lbs would propably be too much. Add in smaller steps, taste the mead, add more until you are happy with the taste.

Sulfite by itself certainly won't stop yeast activity - just temporarily suspend it. And sorbate alone won't stop actively fermenting yeast.
 
Cool, so I didn't really mess it up by swirling it.

I'm pretty sure a wire whip degasser would stir up the yeast too, so no worries.

I use them together, couldn't remember if that is what everyone does.

OP - If you have not read this I recommend it.
http://www.amazon.com/dp/0937381802/?tag=googhydr-20&hvadid=14204363528&hvpos=1t1&hvexid=&hvnetw=g&hvrand=892505412542833524&hvpone=&hvptwo=&hvqmt=e&ref=pd_sl_9gkx8i8wb6_e

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