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Messages - hopfenundmalz

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4756
Ingredients / Re: Water salts
« on: August 29, 2011, 04:56:46 PM »
Are you dead set on using Magnesium Chloride?  Why not just use Epsom Salt (Magnesium Sulfate)?  It's readily available.  If you are concerned about Chloride levels, just use Calcium Chloride along with it.

For a Bo-Pils one could get some Mg for yeast health and not up the SO4 levels. 

4757
Beer Travel / Re: Munich for Oktoberfest 2011
« on: August 29, 2011, 04:06:48 PM »
Andechs Doppelbock Dunkel comes to mind.

4758
Yeast and Fermentation / Re: Pseudo schwarzbier, 1007 or 2565?
« on: August 29, 2011, 12:33:27 PM »
1007 is very clean for an ale yeast, so that would be my choice.  Koelsch can be fruity, but I have never used 2565 and can't say if it is a fruity ester yeast.

4759
Ingredients / Re: hops direct stock
« on: August 29, 2011, 12:30:46 PM »
I think I got my EKG from them just before Christmas.  The German and Czech came in after the New Year, as Paul says.

They responded to my e-mail as to when the EKG were coming in.  If that helps you plan, e-mail them after Thanksgiving.  Right now they might be a little busy with the harvest.

4760
Ingredients / Re: Water salts
« on: August 29, 2011, 10:33:06 AM »
Google nigari.

Good info -thanks.

4761
Equipment and Software / Re: Refill Oxygen tank.
« on: August 29, 2011, 08:53:11 AM »
You run it fast for several minutes.  Works fine for ales under 1.060.  For lagers or big beers, one should be aware that the yeast will benefit from more O2 in the beer, so an O2 tank is recommended.  Not saying you can't make beer without O2 in those cases, just what is best practice.

FTR, I've had great fermentations in both lagers and big beers using the Mixstir for aeration. 

The last sentence was for you Denny.   ;)


4762
Ingredients / Re: Usage options for wet hops?
« on: August 29, 2011, 06:44:25 AM »
A Tip.

Use 5 times the weight (or more) for the wet hops, due to the water weight in the hops.


4763
Equipment and Software / Re: Refill Oxygen tank.
« on: August 29, 2011, 05:52:36 AM »


Ditched the O2 in favor of a mix stir. Have never looked back.

How long do you run it and at what speed? Seems like a much cleaner/easier approach than oxygen.

You run it fast for several minutes.  Works fine for ales under 1.060.  For lagers or big beers, one should be aware that the yeast will benefit from more O2 in the beer, so an O2 tank is recommended.  Not saying you can't make beer without O2 in those cases, just what is best practice.

4764
Ingredients / Re: Water salts
« on: August 29, 2011, 05:49:46 AM »
Google "magnesium chloride" and see it there is a health food store near you that has it.  Some use it as a suppliment. Other than that, I have seen it in non food grade form (ice melter), which I would not use. 

You might want to look at more industrial outlets to see if you can get it.  There is a guy I know that orders it from a chimical supply house, but he has an account with them for his profession.

4765
All Grain Brewing / Re: Mash time variance?
« on: August 28, 2011, 05:18:44 PM »
Many pro breweries mash in for a long time compared to what we do.  Conversion it taking place as the grain  and water are mixed going into the mash tun.  Then they start the mash out (if they do one).  Sparging to the kettle takes more time   Many als use a "hot" base malt with a high Diastatic Power, around 140 lintner or more.   Ask the pros what they would do for a Munich Dunkel with a low diastatic malt like 100% dark munich.

4766
Ingredients / Re: Molasses in a stout
« on: August 28, 2011, 09:27:39 AM »
You need to state your batch size and the type of molassas.

I have used 1.5 lbs in a 10 gallon batch of Baltic Porter, and liked the results.  It was Grandma's Original Unsulfured.

Blackstrap can be overpowering, use that sparingly.

4767
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.

4768
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.

4769
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.

4770
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.   ;)

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