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Messages - hopfenundmalz

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Ingredients / Re: Hop Report
« on: October 30, 2013, 07:13:42 PM »
With a little Citra and Mosaic on the way, the Hops Report from my freezer is looking good. 8)

It must be increasingly stressful for commercial brewers to nail down hops for the year with all the new buyers out there.  I bet a bunch of newer breweries might have a costly learning curve on hop acquisition.

So with contracts for hops, do you commit to buying a certain amount of a variety and pay up front? How can the farmer guarantee delivery?
As I understand it you have a contract to buy X amount at Y price over so many years. The farmers have clauses that take care of bad years. In the big shortage year, Saaz was only delivered at something like 2/3 the contracted amount. If anyone knows better, correct me.

Many of the start ups have recipes using the high demand hops, only to find they need to get a contract for delivery a couple of years from when they open. There is the spot market for the short term, but that can be expensive, unless there is a glut.

Yeast and Fermentation / Re: lagering question
« on: October 30, 2013, 06:33:08 PM »
How about a flexible rubber carboy cover that allows for expansion and shrinkage without the introduction of foreign materials or too much O2? IE balloon
I would worry about O2 division with a balloon. They go flat over 6 weeks right?

Commercial Beer Reviews / Re: The Trooper
« on: October 30, 2013, 03:51:44 PM »
It has been on draft at my local. The wife really likes it. The drawback for me is the import price.

Chico water has fairly low mineralization under most conditions. So I'm not surprised that SN does not use their RO system.  I assume that they employ it during those times when the incoming water quality is degraded.  They do have a relatively intensive incoming water QC process to make sure they keep tabs on the water.  This was documented in the Water book.

The tour guide did talk about what they do, and it matched the water book's run down.

They might us RO for the limited times they are doing the Summerfest or the Pilsners they have in the taproom. Or they may have got it and found they didn't really need it?

Ingredients / Re: Hop Report
« on: October 30, 2013, 02:52:41 PM »
I don't think there's any reason to start hoarding unless you use lots of European hops.  Like  hopfenundmalz said, the German crop was the worst in 50 years (so I've seen).  Most of the reports from the US have been pretty good in that the folks with contracts will pretty much be taken care of.  What remains will most likely be a little more expensive than the last couple of years.  Again, he mentioned that 'global' production was down so I'd figure that some will be a little hard to find.  Hops Away!

The spring and early summer were cold and wet, which slowed the growth of the bines. The mid summer it turned extremely hot for Germany, 100F, and was very dry. Not so good for the varieties they grow there.

Yeast and Fermentation / Re: lagering question
« on: October 30, 2013, 12:29:27 PM »
Once the beer is done fermenting and you are cold lagering, you want to keep O2 out to avoid stale tasting beers.

As far as lagering temperatures goes, Stokes law says that colder is better, as colder causes bigger particles to form, which fall out faster. Now I am setting at 32F, might even go lot 30F this year.

Ingredients / Re: Hop Report
« on: October 30, 2013, 03:01:09 AM »
Heard the German crop was pretty low this year.

Different yeast can affect the color? Huh. I never would have guessed that.

I would not of thought that either, until I saw that talk.

All Grain Brewing / Re: Mixing UK and US base malts for UK styles
« on: October 29, 2013, 11:38:12 PM »
I have gone through a few sacks of GP and never had any issues. In fact with the Simpsons I was getting a couple extra points vs us 2 row, and had to use less to hit my og- terrible problem;-)
had to look on the webs as Simpsons is lighter, about 2-2.5 Lovibond, and it is around 70 Lintner. No problem with that.

All Grain Brewing / Re: Mixing UK and US base malts for UK styles
« on: October 29, 2013, 10:48:26 PM »
It gets iffy when the DP is 35-40 Lintner for Dark Munich, as an example. 50 should convert.

One other thing, when we went on the new Sierra Nevada tour, I asked the guide about the water, and if there is an RO system. We had walked by a room full of equipment labeled "Water Treatment". She said there was an RO system, but it was not used. She had been well trained in the brewing process and facility, never said something that made me raise my eyebrows, so I accepted the answer.

Picture of the hops (in the big green bins on wheels, Irish Moss, and Kettle Salts) ready for the Pale Ale at the Sierra Nevada 200 bbl west brewhouse.

As an added bonus, the stacks of gypsum, and I assume CaCL2 in the storage room we walked by on the tour.

Get the mash pH right. If you want more flavor ions add to the kettle. I have seen this at Sierra Nevada, for example. Have a picture of the salt addition container somewhere.

Yeast and Fermentation / Re: lagering question
« on: October 29, 2013, 05:40:10 PM »
The traditional method would be to reduce by no more than 2F per day from the fermentation temp, so that the yeast will remain active to clean up the VDKs.

If you do a D- rest and the increased temp results in the yeast cleaning up the VDKs over 2 or 3 days, no reason to keep them dative, so you can crash it down. This is how I do it(+3).

It depends on how you want to do it. There are several fermentation temp-time profiles on if you are interested.

Yeast and Fermentation / Re: Clarity Ferm
« on: October 29, 2013, 01:31:01 AM »
I have used it. Did it make the beer more clear? Don't know as it was lagered a long time.

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