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Messages - hopfenundmalz

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4516
Ingredients / Re: Dark malt to prevent oxidation
« on: February 25, 2014, 09:13:06 PM »

Some also say to put a crushed campden tablet in the mash, as the sulfites are strong antioxidants.

Kinda defeats the purpose of aerating the wort.
The reactions that take place in the mash will reduce the staling compounds in the grains. The excess sulfites are boiled off in the kettle. You aerate in the fermenter. I did this for a long time, still do sometimes.

4517
Ingredients / Re: Dark malt to prevent oxidation
« on: February 25, 2014, 07:59:36 PM »
I remember that from a few places, as the dark/roasted malts are antioxidants. Strong dark beers like a RIS last a long time and age well.

Some also say to put a crushed campden tablet in the mash, as the sulfites are strong antioxidants. Then there was the talk on the HBD a long time ago that a little coriander is a strong antioxidant.


4518
Ingredients / Re: Chit malt?
« on: February 24, 2014, 03:13:24 PM »
Rogue brews a beer called Good Chit. I assume it has a Chit malt in it.

4519
Yeast and Fermentation / Re: House Yeast
« on: February 24, 2014, 03:11:54 PM »
Maybe Kolsch was a bad choice of words. On the extreme clean side I am thinking faux lager. Not sure if that makes a difference or not.

I think that can be done pretty reliably with any ale strain that doesn't have any out-of-balance characteristics… Ringwood would still throw diacetyl, Nottingham would be a little apple-y, etc.

All it should take is a higher pitching rate (I go to something like 1.0-1.2 million/mL-°P) and dropping the temperature into the high 50s for pitching and the first day or three, after which it can be warmed into the 60s (room temp even) for the diacetyl rest. I've brewed a few medal-winning "lagers" doing this with both Chico and Fuller's strain. Being a yeast racist, I preferred brewing with the 1968.
So why don't you like Chico, Sean?

4520
Ingredients / Re: Chit malt?
« on: February 24, 2014, 03:14:06 AM »
You can sub in 5-10% flaked barley to emulate Chit malt in a German beer. It helps to dry it out for some styles. I got that tip from Jeff Renner some years back.

4521
Yeast and Fermentation / Re: Dunkel Lager Temp
« on: February 23, 2014, 10:15:58 PM »
The one I just did was fermented at 49 -50F.  D-rest was 65F. I am now lagering at -1C, but I had success at 35F or a little lower.  Lagering at 50F is something that one would do without proper equipment, or good knowledge of the process.

Denny is correct, if the D rest worhed, crash it.

4522
Homebrew Competitions / Re: NHC
« on: February 22, 2014, 02:14:35 AM »
Hi all,

We have posted an NHC FAQ page to help answer various questions.  Please take a look http://www.homebrewersassociation.org/competitions/national-homebrew-competition/national-homebrew-competition-faq/.  Let me know if you think of any additions we should make to the page.  Thanks!

Cheers,
Janis

Looks good, Janis. Maybe add an entry that answers when the first round judging will take place and when the results will be revealed. Other than that, I can't think of anything.
Frank, this gives you an idea of when the judging takes place this year. In the past, some sites will need extra sessions to finish.
http://www.bjcp.org/apps/comp_schedule/competition_schedule.php

Janis compiles the results. The official results are released by the AHA (Janis). You may or may not have your score sheets before then. There should be a cover sheet telling you if you placed, top 3, for second round. The cover sheet may be incomplete, so don't drink all of your beers before the official release by the AHA, you might need them.

Thanks, but I actually know the answer. I was just giving her a suggestion to add to the FAQs like she asked.
Ok, rhetorical question it was.

4523
Homebrew Competitions / Re: NHC
« on: February 22, 2014, 01:47:59 AM »
Hi all,

We have posted an NHC FAQ page to help answer various questions.  Please take a look http://www.homebrewersassociation.org/competitions/national-homebrew-competition/national-homebrew-competition-faq/.  Let me know if you think of any additions we should make to the page.  Thanks!

Cheers,
Janis

Looks good, Janis. Maybe add an entry that answers when the first round judging will take place and when the results will be revealed. Other than that, I can't think of anything.
Frank, this gives you an idea of when the judging takes place this year. In the past, some sites will need extra sessions to finish.
http://www.bjcp.org/apps/comp_schedule/competition_schedule.php

Janis compiles the results. The official results are released by the AHA (Janis). You may or may not have your score sheets before then. There should be a cover sheet telling you if you placed, top 3, for second round. The cover sheet may be incomplete, so don't drink all of your beers before the official release by the AHA, you might need them.

4524
Beer Travel / Re: Kenai, AK
« on: February 21, 2014, 06:25:57 PM »
I was kind of surprised.  There are about 11 hours of light here now.  Wednesday we drove the 1.5 hours to Homer for dinner and a stop at the Homer Brewing Co.  The beer was good but not inspired. 

Yesterday at Kassik's was really good, very interesting beer.  Especially their Chocolate White Ale, but their Morning Wood IPA was excellent as well.

The scenery in Homer was super when we were there. The beer at the brewery was OK, looked like your typical small Peter Austin system, and probably used the Ringwood strain from the taste.

This was about 10 years back. Got to be a much better beer scene on the Kenai peninsula now.

4525
Beer Travel / Re: Kenai, AK
« on: February 21, 2014, 02:06:56 PM »
More breweries than when we were on the Kenai peninsula. How short is daylight this time of year?

4526
Yeast and Fermentation / Re: Purposely stressing yeast
« on: February 20, 2014, 09:41:34 PM »
Chris White was at our LHBS for big brew. Asked about English ales and esters, he said the English brewers underpitch.

I used to make some tasty English bitter and milds back in the day before I learned better techniques. Then I learned how to make lagers. I was pitching big and oxygenating. Those lacked character. Stopped using O2 and it was better. Will try about 2/3 the pitch rate next time, maybe one half.

One of the local brewpubs doubles the pitch rate of the house yeast, WLP 022 Essex Ale, when they want to make a clean APA.

4527
Hop Growing / Re: Bine dried hops
« on: February 20, 2014, 07:15:56 PM »
Amazing how the correct search terms can improve your Google-foo... ::)

Here is a thesis from Oregon State in 2013.

He compares early, typical and late harvested Cascade and Willamette.
Interesting results ....although his "late" only goes to mid September...so not exactly what I am looking for. 

However, beer tasters liked the typical hops more that the late hops.

Some things like AA go up with late hops, but the onion/garlic and 4MMP go up IIRC.

4528
Beer Travel / Re: Initial thoughts on Munich
« on: February 20, 2014, 06:26:02 PM »
I got a head-flu yesterday, so that's put a damper on my drinking. Hopefully I'll rally enough to make it down to Borough Market before I leave on Monday!
Foodie paradise. Buy enough for a lunch.

The Rake is a new craft bar. The Market Porter is on Stoney St. By the Market, great selection of ales, but it can be crowded. Not far, across Bourough High St is the. George Inn, where Shakespeare is said to have put on plays. A ways south is the Royal Oak on Tabard St, a Harvey's Pub. Their line of beers should be tried.

4529
Hop Growing / Re: Bine dried hops
« on: February 20, 2014, 06:14:31 PM »
If I pick ones that look like that, and give it a rub, it is not good, cheesy and like vegetables going bad.

Really interesting, thanks.

FWIW, I am not talking about using the hops right now...I was thinking more around Thanksgiving time before winter set in.

I think I might try it this year, and have kind of an experimental approach in mind in order to eliminate some variables.  Thinking of two batches using Dennys RIPA recipe with Mt Hood and CTZ... one with normal harvest time and drying techniques, and then a later second batch using the same plants but with bine dried hops sometime in November.

I guess I am just intrigued by what the age might bring to the party...I mean we have regular hopping, mash hopping, first wort hopping, dry hopping, fresh and wet hopping...why not bine dried hopping ;D ....or  ::)

Cheers.
Try it and report back. Could be worth it.

4530
Beer Travel / Re: Initial thoughts on Munich
« on: February 20, 2014, 06:13:05 PM »
Bonus London edition!

So I went to visit a friend in London. I know a week is hardly enough time to make a decision about a place, but here are my initial thoughts: I found a bunch of "craft beer" pubs here, but they were all super trendy, and crazy expensive. Like 6-10 pounds per pint, and quality was pretty middling, compared to "craft" beers in the US. But, maybe of the dozen or so I tried, I just got all the bland ones.

Also, a lot of the pubs are owned by chains now. Nicholson's pubs are decent, as far as selection and price (more like 4-5 pounds per pint), but my favorite were the Samuel Smith pubs. Many of them have the Old Brewery Bitter on cask/hand pump, and they all seem to have the Extra Stout on nitro. Their Dark Mild was good too. The pubs seem to be the stereotypical "British pub" of my imagination: 19th century styling, dark wood, and at Ye Olde Cheshire Cheese the front door is on a narrow alley, and you can sit in the basement alcoves.

I have been pretty impressed by the ciders here. I had a handful of them at one of the craft places, and they were really good, although most tend to be pretty sweet.

I went to Craft Beer near Farringdon Station a couple years back, and did not remember prices like that. Yow!

Euston Tap was pretty good, you could find some US beers on tap there, I drank the real ale though.

I remember the prices per pint about like my town in MI, except a little better when you were getting 20 oz. pints vs 16 oz. it would be sad to see those prices when we go back.

There is a guys in Burrough Market that sells cider from his farm in the new Forrest. You can get varietal ciders like ones made from Kingston Black.


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