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Messages - hopfenundmalz

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Beer Recipes / Re: Pacman Yeast for a quick turnaround
« on: August 28, 2011, 06:46:59 AM »
WLP090 might be Pacman. While labs admits it's not from San Diego. Morebeer list it as equivalent.

Somewhere I have read that White Labs stated that 090 is not from a San Diego brewery, but that it was an in house developed strain.  That was read on the internet, so take some grains of salt.

All Things Food / Re: smoking wood
« on: August 28, 2011, 05:55:32 AM »
I live in a mountain forest off hickory trees so that is never a problem. I grow a couple of small citrus trees in my solarium but never used them for smoking. What types of food do they work best with? I'm thinking trout?

Anyone ever try smoking with sassafras? I burned some a couple years ago and I thought the aroma from the wood was very pleasant.
Sassafras didn't have the flavor that the smoke indicated.
Persimmon on the other hand, was excellent.

Both were used on pork tenderlion.

On a recent trip to London, the wife and I had many beers that ranged from low mineral taste to high. Many had a nose that I can say was high in SO4.  Some were not high in SO4 at all.

Toured the Fuller's brewery.  The guide said they did not do much with the water other than add gypsum to Burtonize.  Not sure I trust that, but listen to the interview of John Keeling on the Brewing Network for corroboration.

Think of what you want in your beer, and treat the water as you want the beer to come out.

All Things Food / Re: smoking wood
« on: August 27, 2011, 01:38:29 PM »
If you want fruit wood for free go to you local orchard and ask them when they prune their trees. Then just pick up a truck load full, more than you could probably use.

Which around here means a lot of apple.  Could get some peach over on the west side of the state.

For other fruit woods such as citrus, I have to order on line. 

Not much alder grows around here.   ;)

Other Fermentables / Re: Cider Juice Sources
« on: August 27, 2011, 01:23:01 PM »
You need to keep looking in your area.  The problem with fresh juice is that it can spoil during shipping, I think.  I know it can go off in a hurry if not refridgerated.

There is one orchard around here that my club works with that has some of the heirlooms.  That juice makes some good cider.  On the west side of the state is the Hills Brothers orchard.  That juice is a secret weapon for some!  Might have to make a trip over there come October.

Here is a tool to search for varieties.  Arkansas Black is a good one for cider, one orchard in CO.

You can find the orchards and call also.

All Things Food / Re: smoking wood
« on: August 27, 2011, 01:10:28 PM »
I have sourced some from here, located in PA.

This is a little closer to Tom, in Yakima, WA.  Have bought from them also.

General Homebrew Discussion / Re: 10 easy steps to being a better brewer
« on: August 27, 2011, 08:48:05 AM »
So it seems that the brewers who heed the no-beers-while-brewing rule follow it about as well as the rules on speeding.  ;)  I'm sure none of us speed either.

I stick to it, the brewing part.

The speed limit?  I have slowed down, but I used to live in Germany, and miss the Autobahn.  Say no more.

General Homebrew Discussion / Re: Without a second thought
« on: August 27, 2011, 05:12:51 AM »
Support the local brewery.

Ingredients / Re: Kegging With Homegrown Hops
« on: August 27, 2011, 04:59:34 AM »
A 5 to one is the accepted ratio.  Just put the hops in the sock.

All Grain Brewing / Re: Water Chemistry... Please help!
« on: August 26, 2011, 11:22:15 AM »
When you say pH meter, you mean like a digital meter right? Not just the strips? Any brand in particular pretty standard?

Milwaukee makes a good one that is a lab grade bench unit.  There are also more affordable ones.

I have the 56, but this would be good also.

See what your LHBS has and recommends.  You also need the calibration solutions, and the stroage solution is nice to have.

All Grain Brewing / Re: Water Chemistry... Please help!
« on: August 26, 2011, 10:21:29 AM »
If you are going to spend time with the water chimistry:

Get a pH meter.  Use it during the mash, to then adjust up/down.

Download Bru'nwater, it has been very accurate for me with in 0.1 for most beers.  Still use the pH meter to check.  Bru'm water also has some waters based on the beer you are brewing, and the profiles for boiled water from the classic brewing cities.

Use RO water and build, or learn to dilute your water with RO using Bru'nwater.  The RO I buy from the machine at a local grocery is almost distilled water, but cheaper.
Get some pickling lime (CaOH) to raise the pH, if needed.

Get some phosphoric acid to lower the pH.

Realize that color is weakly correlated to the mash chemistry.  See Kai's article in Zymurgy this issue.  Read his water and mash articles in

Don't over do it.  Less is more.

In my opinion, 5.2 was a waste of my money, but I had to try it.

Ingredients / Re: Got my water report-- Now what?
« on: August 25, 2011, 02:32:56 PM »
Some lager yeast produce H2S.  The trick is to have a vigorous fermetnation tha tdrives it off.  I think your water could work if you have good yeast management, that assure that the H2S is driven off.  I used to have some of that in the water at my old house, didn't notice that in the beer, but that was a long time ago. .

The Pub / Re: Irene's fury
« on: August 25, 2011, 02:29:35 PM »
One nice thing about hurricanes is that they move so slowly you have time to think about a plan.  Even if it's as close as 100 miles away it still only moves at 15 mph.  Not true with other calamities, like earthquakes or volcanoes.
Having brewers supplies makes the power outages manageable - freezer full of frozen water bottles to keep everything from spoiling, propane burners to cook stuff, big kettles to boil water.  It's all good.

The worst that I plan for where I live is a major tornado that takes out all of the power for up to a week.  I can walk to the river for water and boil it fo make it potable. 

Lived through a 3.5 days outage at our old house some years back.  Not so fun.

Hang in there all of you on the east Coast.

Instead of a light bulb, I know a number of folks use infrared heaters like this
Wouldnt there be an issue from exposing beer to light?

I use a l100W light bulb, and a 40W thermowrap.  No problems - the beer is in SS.

The Pub / Re: Irene's fury
« on: August 25, 2011, 11:36:49 AM »
Only 100 mph? :o

We lose enough trees here when we gets gusts of 70 mph.  Have you covered the windows like euge suggests?  Got batteries and candles?  it doesn't hurt to fill a bathtub for water, or any spare kegs you have lying around.

Good advice on having plenty of drinking water handy, in case of a long power outage.

As homebrewers, we can boil water to make it safe.  Having fresh water to boil may be the problem for some.  Fill up, if nothing else you will have some peace of mind about drinking water.

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