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Messages - hopfenundmalz

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4786
Isn't the difference between the two just location and maltster?
Cara being caramel malt, synonymous with crystal malt, but for the area it comes from? Carared is supposed to be about 20L. So closer to C20 than 40, regional flavor not compared, color only.
That is what most say. It comes down to technique used in making them, crystal malts are all crystallized sugar, the cara malts are not and have some starch (?) left. The article says you can tell by the crush. It is not available online, I might have to find th tissue and re-read it.

4787
There was an article in the Nov. 2013 BYO on the differences in a crystal and cara malt that might help. I can't remember if the topic of cara-red came up.

4788
Kegging and Bottling / Re: Big Gravity Brew - Bottling
« on: December 30, 2013, 01:58:32 AM »
FG estimates are just estimates. If the beer has a steady FG it is done. add the priming sugar when you bottle, and the advice of 1 gram of yeast for 5 gallons is good, if you want you can add 2 grams. The reason for adding yeast then is that the primary yeast is tired and stressed, so the fresh yeast will do the job.

4789
Extract/Partial Mash Brewing / Re: fermentation question on ipa
« on: December 30, 2013, 01:53:10 AM »
Hey, I started doing whirlpools for over 3 years. I make a Cream Ale with all the hops in after flame out and a whirlpool, none in the boil. I've done different dry hop times just because - and not all of the successful pros use 3-4 day dry hop times.

I have even been doing batch sparges for some beers, which is not my usual way of mashing. Years back I delved into water chemistry, as the tap water here has high alkalinity. Most in the club don't do much with water, as they have much better sources of tap water, and I was a bit of a brewing geek for doing that. Now I get a lot of questions from others in the club, and there are even good spreadsheets and a book on water - that has helped even more.

I am pretty open to using a pro techniques if I can do it at home. The engineer in me always wants to refine the process and equipment. For some beers that I have dialed in, I take the if it ain't broke don't fix it approach.

It is all about making better beer in our house. Time to put the iPad down now.  :)

4790
General Homebrew Discussion / Pictures of Home Brewing Systems
« on: December 30, 2013, 01:20:50 AM »
I am sure I had seen this before, but there are 187 systems that you can peruse, admire, and get inspiration from this site. Some are probably old, but some are pretty sophisticated.

http://www.brewzilla.nl

4791
General Homebrew Discussion / Re: Simple Aeration?
« on: December 29, 2013, 03:25:30 PM »
Ok... Good... I was starting to think that I was the only brewer without an O2 pump.

I read somewhere once that dumping a couple of gallons of wort into a couple gallons of wort will oxygenate just as much as an air stone will. I have also read that there is some kind of disadvantage to this as well but I don't remember what it was. I just do it so that I don't have to carry 5 gallons of beer down my stairs in one shot and the oxygenating is just sort of a bonus.

Air will get you to 8 ppm. That is fine for most beers. I have started just pumping most ales into the fermenter, and that does fine.

For lagers or high gravity ales I use O2.

I was using O2 for everything, and the ales were too clean, they lacked character from the esters.

4792
I have a pond pump to recirculate ice water to get down to below tap temperatures, it works but is sort of wimpy at 550GPH. If I was to do it over, it would get a utility pump that is in the 1200  to 1500 GPH range to get the flow rate through the hoses and 50 ft. of chiller up and increase the heat transfer.

4793
Ingredients / Re: Hop storage at the LHBS
« on: December 28, 2013, 02:20:49 PM »
Your Garlic/onion issues is listed on my Beer flavor/odor wheel.  Onion smells are listed as a sulfur component.  Most sulfur issues in beer are either a yeast/fermentation issue or an Infection issue.  I doubt its related to your hops but i suppose anything is possible.  Id start looking for an infection in your cold side equipment and reexamine your fermentation time table/temps.

Possible issues

Not long enough for yeast to clean up fermentation byproducts. (H2S)
Fermentation temp to hot/cold (H2S)
Boil kettle being covered during boil (DMS)
Infection(NFC)

What Yeasts are you using to ferment your IPA's?  Ferm temps and how long in what vessel?

Are these beers in kegs?  After some googling different sulfur issues ive read that you can force carb them and then burp the kegs to have the CO2 "carry"  the unwanted smells out of your beer.

Good luck Man, hope it works out for you!
Hops can give the beer a garlic-onion aroma, IIRC it is a trimethyl sulfide that does this. Summit is know for this aroma, along with some other hops. Late harvest is said to influence the level.

I agree that your could vent the keg a few times and reduce it.


4794
Yeast and Fermentation / Re: Favorite lager strain?
« on: December 27, 2013, 09:23:20 PM »
I really like the Augustiner strain.  BSI sells it and I got a sample from a brewpub a while back and keep it on a slant.
The WLP-860 is also rumored on the internet to be the Augustiner strain.

4795
Yeast and Fermentation / Re: Favorite lager strain?
« on: December 27, 2013, 02:08:09 AM »
FWIW WLP833 is really good.  I've used it for Vienna, Ofest, Dunkel, and Schwarz and been really happy with it.  Currently growing a starter for a Dbock.  Not sure on the Pilsners but I intend to experiment with a CAP on it this winter.

I use 833 for my CAP. Got that tip from Jeff Renner, the Godfather of CAP.

4796
Equipment and Software / Re: My new favorite toy
« on: December 27, 2013, 12:17:55 AM »
So it's trendy to be spendy with yankees?   ;D
Some Yankees and probably Canadians. The ones I have heard say it are from the UP, Wisconsin, and Minnesota. You know, the ones that sound like they are out of the movie Fargo.

Holy Mackinaw eh.  That thing sure does look spendy, eh.  But I don't know what hopfenundmalz is talking aboot.

Sorry Graham, not near you but probably more the folks up by the Soo, or Winnipeg. I didn't hear it in SE Michigan until I met a friends parents from St. Pual. Then up at my sister's place near Iron Mountain, she used it a few times, as she has picked up many of the expressions they use up there.

4797
Yeast and Fermentation / Re: Favorite lager strain?
« on: December 27, 2013, 12:13:54 AM »
For those the WLP-833. I have done a Munich Dunkel split with 833 and 835 to see how those compare. The 833 is said to be the Ayinger strain. The 835 is "lager X" which rhymes nicely with Kloster Andechs. Both of those make very good Dunkels, so I decided to split the batch.

For German Pilsners I am fond of good old WLP830.

4798
Equipment and Software / Re: Organization
« on: December 26, 2013, 09:07:43 PM »
There was an article in Zymurgy by Mr. Drew Beechum on organization. Search functioning is not working for me now. If you are an AHA member you can go through some of the online issues and find it.

4799
Equipment and Software / Re: My new favorite toy
« on: December 26, 2013, 08:05:35 PM »
So it's trendy to be spendy with yankees?   ;D
Some Yankees and probably Canadians. The ones I have heard say it are from the UP, Wisconsin, and Minnesota. You know, the ones that sound like they are out of the movie Fargo.

4800
Equipment and Software / Re: My new favorite toy
« on: December 26, 2013, 03:16:25 PM »
I hear it more from people who live in the frozen North Woods. You probably don't know many of those folks.
 ;D

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