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Messages - hopfenundmalz

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4786
Homebrew Competitions / Re: NHC First Round Results
« on: April 04, 2011, 06:21:01 AM »
Some regions get the results in the hands of the entrants quickly some do not.  If it comes in the mail first, that is good.

As I said Janis will post the best reply.



4787
General Homebrew Discussion / Re: Hop bags
« on: April 04, 2011, 06:17:58 AM »
If you are worried about this and need to use a bag in your system, go to the big box store and get the large nylon paint strainer bag.

4788
Equipment and Software / Re: Copper manifold vs false bottom
« on: April 04, 2011, 06:08:55 AM »
Or is there something I should look for?

Rice hulls.

You can get stuck sparges with a false bottom with high percentages of sticky stuff.  I know this.

Malt conditioning helps prevent stuck sparges, at least on my system.

4789
There is a guy in our club who brews in this garage and has a small comercial bakery in the room just inside.  He has been doing this for a long long time.  His beers and his bread are both excellent.


4790
Homebrew Competitions / Re: NHC First Round Results
« on: April 04, 2011, 05:59:02 AM »
Janis Gross will have the best reply.

The 9 US regions and Canada will submit their results to the AHA, and those will be double checked.  The final results will be posted.  You will be notified, and I am sure there will be a post on this forum that results are up.


4791
All Grain Brewing / Re: Acidifying the mash
« on: April 03, 2011, 06:50:22 PM »
I have been using Phosphoric acid to adjust the pH downward.  Glad to read I was not having problems.  I was worried there for a second.

The beer has been turning out pretty good.

4792
General Homebrew Discussion / Re: What does oxidized beer taste like?
« on: April 03, 2011, 05:37:03 PM »
  to me it is just a stale taste.
If it is quick oxidation this is what I get as well. The longer it develops the more "sherry wine" like it gets. The wet cardboard is a decent analogy as well.
And I'm glad Gordon also mentioned the weird caramel taste that oxidized beers have.  That's something I perceive, too, that you don't see get mentioned much.
Yeah, just go to Germany and have some Ayinger or Spaten or Paulaner or whatever and then come back to the States and buy some dusty bottles of the same off the shelf. That will make anyone understand the caramel/sweet aspect of oxidation.
In lighter German beers in the states, I often pick up a honey flavor, which is oxidation.  The compound is 2,3-pentanedione, and some discriptions say it has a caramel taste.

4793
All Things Food / Re: A new Sushi place
« on: April 03, 2011, 02:46:10 PM »
I was recommended this place. "The prices are cheap and the portions are huge."


That place would go over well here with that slogan.  The old joke goes:
First person "The food here is terrible!"
Second Person "And the portions are small, too!"

4794
General Homebrew Discussion / Re: Fermcap-S The good and the bad.
« on: April 02, 2011, 05:06:13 PM »
I can use around 8 oz max pellet hops without problems for 10 gallons.  Over that I should have a dose of whole hops in there to help keep some of the spooge above the false bottom.  I can use over a pound of whole hops with no worries.

Right now the boil kettle has a Sabco false bottom, SS screens with round holes.  The mash uses a pico-brewing false bottom, slotted copper. 

4795
General Homebrew Discussion / Re: Fermcap-S The good and the bad.
« on: April 02, 2011, 11:33:34 AM »
I have a false bottom in the kettle.  I use freely roaming hops (no bags to fence them in), and the fermcap-s has been no problem.

4796
Ingredients / Re: Maris Otter and Diacetyl (butter taste)
« on: April 02, 2011, 10:10:29 AM »
I have SSoS on tap right now.  Great beer, and we brew if maybe every other year.  Used Munton's MO and don't get any diacetyl or diacetyl like flavors, but then again my threshold is medium to medium high. 

Dave Brockington went to Belgium on a Post-Doc, and then his where abouts became unknown.  Maybe all that Belgian beer?


4797
Ingredients / Re: Maris Otter and Diacetyl (butter taste)
« on: April 01, 2011, 06:30:21 PM »
Try as I might, I can't think of any quality of malt that would cause diacetyl.
Wort low in valine according to the late G. Fix.  Would recent MO crops have low valine?
http://www.brewingtechniques.com/library/backissues/issue1.2/fix.html
Live and learn...thanks, Jeff.
Jeff Renner had posted the Fix article recently on the club e-mail list.  He was helping out another brewer, and that sort of stuck in the memory banks, old as they are.  Credit Mr. Renner.

4798
The Pub / Re: AHA Pub Discounts - What a letdown (For WA).
« on: April 01, 2011, 05:05:39 PM »
Kate thanks for the clarification.

4799
General Homebrew Discussion / Re: Fermcap-S The good and the bad.
« on: April 01, 2011, 05:02:54 PM »
Learning is taking place. Fermcap stays, FWH goes.
I have a false bottom, why use a bag?

4800
Ingredients / Re: Maris Otter and Diacetyl (butter taste)
« on: April 01, 2011, 05:00:51 PM »
Try as I might, I can't think of any quality of malt that would cause diacetyl.
Wort low in valine according to the late G. Fix.  Would recent MO crops have low valine?
http://www.brewingtechniques.com/library/backissues/issue1.2/fix.html

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