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Messages - hopfenundmalz

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4516
Commercial Beer Reviews / Re: Classic American Pilsner
« on: January 15, 2014, 08:17:00 PM »
I hear what you all are saying,  but I am skeptical about style guidelines applied to a historic style that no one has ever tasted.

I have a hard time believing that our grandparents and great grandparents went from being super hothead to swill drinkers during the 15 year course of Prohibition.

I recall reading an article once on historic IPAd, that instead of being hop bombs, they were probably of moderate bitterness,  as the hops were not so bitter. I would suspect that to be true of CAPs.
Jeff's CAP instantly reminded me of the beers my dad would drink when I was a kid and sneaked sips a long time ago.

I think something along the line of an assertive German Pils is the right way to look at it, but with the American ingredients.

4517
Commercial Beer Reviews / Re: Classic American Pilsner
« on: January 15, 2014, 05:50:50 PM »
Full Sail's Session is a pretty good example, IMHO.

http://www.fullsailbrewing.com/session-lager.cfm

It is a good beer, but I don't think it's hoppy enough for a true CAP.

This is one of the many reasons I'm looking forward to the guideline update. "Medium to high hop aroma/flavor/bitterness" leaves a lot to be interpreted if you don't have a classic example. I brew a CAP with 6 oz of Saaz - usual comments are 'not hoppy enough', whatever that means. I might just enter a Prima Pils type German Pils as a CAP and see if that's hoppy enough! HA!

The one I had in the second round last year was said to be not bitter enough. It was designed for 38 IBUs, and was about 1.050. FWH was used, so I might bump up the cluster addition next time.

4518
Commercial Beer Reviews / Re: Classic American Pilsner
« on: January 15, 2014, 03:56:04 PM »
For some background you can read this.
http://morebeer.com/brewingtechniques/library/backissues/issue3.5/renner.html

Straub is making one, 1872 Pilsner, no idea how good. One of the local places, Wolverine, makes a CAP in the summer.

The guidelines reflect what is being entered in large amounts in homebrew competitions. CAP was so it got a category in the 2008 guidelines, so did Double IPAs. There are beers that are not in the guidelines, see cat. 23. If I brewed a Tmave Pivo it would have to go in cat. 23, as those are styles in the Czech Republic, but are mostly unknown here and not entered in quantity in competitions.

4519
Brew it as it is written, fantastic beer even if you use EKG.  ;)

4520
Yeast and Fermentation / Re: Hydrating US-05
« on: January 15, 2014, 03:31:49 PM »
It is easy to rehydrate. Sprinkle dry yeast onto 10 times the amount of water by weight (11g yeast into 110g water, which is 110mL, which is almost 1/2 cup. Water should be 90-100F. Let sit for 15 minutes. Stir into a slurry and pitch. If there is a huge temperature difference between the yeast and wort you might want to temper the yeast by adding small amounts of wort.

Or a little go-ferm.

4521
General Homebrew Discussion / Re: how long would you lager a Trad Bock?
« on: January 14, 2014, 09:52:46 PM »
Put me in the "when it tastes good camp". Unless you are absolutely opposed to fining (and I can't see why you logically would be) there should be no reason to lager a 1.048 beer for 6 weeks unless you really just want to. 2 weeks is usually plenty.

A traditional Bock may be perfect 4-6 weeks. Or it may be just as good at 2-3. Taste it and see.
Tasting is good advice. I need to do more fining, have some BioFine Clear to try.

I am brewing my lagers now, because it is cold, and they will be ready to drink when we finally have some warm sunny days.  :) ;)

4522
General Homebrew Discussion / Re: Chemistry of Beer
« on: January 14, 2014, 09:02:26 PM »
hopfenundmalz thanks for link. Learning something new been reading the typical home brewing books a couple years now and never recall a copper. Thanks Vin
It is a little obscure as most boil "coppers" are SS these days.

4523
General Homebrew Discussion / Re: Chemistry of Beer
« on: January 14, 2014, 08:48:52 PM »
Boil kettles are sometimes called coppers. You will read about copper finings sometimes, referring to Irish moss.

Quick web search.
http://byo.com/stories/item/643-fining-agents-tips-from-the-pros

4524
General Homebrew Discussion / Re: how long would you lager a Trad Bock?
« on: January 14, 2014, 08:45:14 PM »
I follow the week for 2 Plato rule, often longer. So that is 6 weeks for a 12 Plato beer, which is 1.048.

My low gravity lagers are usually done with the D-rest in about  6 days. Pitch at 46F, ferment at 49-50F, then the D-rest. Then you can crash it down, and I was at 32F last year, and will look at 30F (well -1C) this year. Check the presentation at the 2012 NHC by the Chuckanut guy on brewing lagers for what cold lagering temps do.



4525
Equipment and Software / Re: Brew Kettle upgrade
« on: January 14, 2014, 03:41:35 AM »
I am at 900 ft. Don't forget that you will get more off a 10 gallon polarware due to more surface area than a keg. My experience. So you do have to try it to nail it down.

4526
Equipment and Software / Re: Brew Kettle upgrade
« on: January 14, 2014, 02:50:34 AM »
Just had a 10 gal Polarware have a hole put in for a weldless ball valve. That will be my 5 gallon boil kettle for small batches. If I can do 10 gallons in a converted 15.5 gallon keg, I can do 5 in a 10 gallon pot.

I dont disagree Jeff.  I know ti can be done, but knowing my propensity to forget the fermcap and also to just walk away looking at something shiny, a boilover is almost guaranteed in that size kettle.  Hell we had a 2g extract batch boil over in a 5g pot while my buddy was WATCHING.  ill take the insurance space:)

Its whatever works for your brewery:)

Experience can be a cruel teacher. I have not had a boilover in a very long time, even with 13 gallons in the converted keg to start. You learn to keep and eye on it, and to throttle back the burner some at the first sign of a boil. Having a thermometer on the kettle also helps you to know when to be vigilant.

4527
Equipment and Software / Re: Brew Kettle upgrade
« on: January 14, 2014, 02:30:37 AM »
Just had a 10 gal Polarware have a hole put in for a weldless ball valve. That will be my 5 gallon boil kettle for small batches. If I can do 10 gallons in a converted 15.5 gallon keg, I can do 5 in a 10 gallon pot.

4528
General Homebrew Discussion / Re: Frickin cleaning time
« on: January 14, 2014, 01:44:57 AM »
I have a double utility sink. Comes in handy.

The hose bib on the sink is really cool. Have to see if I have room around mine to do it.

4529
General Homebrew Discussion / Re: Chemistry of Beer
« on: January 13, 2014, 07:26:07 PM »
9/12 one correct was a good guess, one wrong was BS, two were beyond me.

4530
Commercial Beer Reviews / Re: 2014 Sierra Nevada Bigfoot
« on: January 13, 2014, 05:10:54 PM »
6 years is also the peak in my experience. One needs to know that they went to the pry off that let's much less O2 through the cap in 2008 (I think - too pooped from working out to go downstairs and check).  Will that shift the aging time on the newer ones? I asked Jonathan to report back on that.

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