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Messages - hopfenundmalz

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4786
Events / Re: I am going to the NHC !
« on: June 18, 2013, 07:43:21 PM »
Cool, we may have been to some of theme ones. Hope the forum  meet up work out.

4787
All Grain Brewing / Re: Rather than doing a decoction...
« on: June 18, 2013, 07:37:28 PM »
Going to the NHC BJCP reception?

With a pressure cooked cereal mash you get to about 230f, and some caramelization but lots of melanoidin production. Mr. Renner is a good friend.

4788
Ingredients / Re: Hop stand bitterness
« on: June 18, 2013, 08:09:50 AM »
Matt Brynildson talks about what they get from the whirlpool at FirestoneWalker during his interview on th BN.

4789
All Grain Brewing / Re: Rather than doing a decoction...
« on: June 18, 2013, 04:57:53 AM »
When you boil down the first runnings to the point it makes you scared, caramelization is happening at higher temps than boiling.

When you do a decoction, you are producing melanoidins at boiling temps, as the decoction is not boiled long enough or hard enough to concentrate. I don't boil the decoctions too hard, as I don't want scorching to happen.

4790
Hop Growing / Re: Wilting Hops
« on: June 17, 2013, 01:22:57 PM »
Hops need a lot of water, but it is said that they like dry "feet".

4791
Yeast and Fermentation / Re: using half of a white labs vial
« on: June 17, 2013, 11:07:15 AM »
A local brewpub used Ringwood for 300 or so pitches. That still made beer that tasted like it was made with Ringwood.

I know other strains are said to drift quickly.

Yeah, but when you start with Ringwood, how would you know if it went bad?  ;)

When it still tastes like Ringwood. They have switched to WLP-022 Essex, and the beers have improved.

4792
Hop Growing / Re: Wilting Hops
« on: June 17, 2013, 11:05:21 AM »
Hops can be very thirsty, I just came in from watering mine. Those might be stressed.

Good information on these links.
http://www.freshops.com/hop-growing/hop-gardening

Look in the newsletter archive.
http://www.gorstvalleyhops.com/

There are other good pages you can find searching the net.

Hope this helps.


4793
Ingredients / Re: Hop stand bitterness
« on: June 17, 2013, 10:36:02 AM »
I do a Cream Ale with all of the hops added right after flame out. For a 45 minute hop stand and 10 gallons, the temp drops from 210 to 185F. I calculate the IBUs by calling it a 13 minute addition in Promash. Figure it I around 25 IBU, need to get it measured.

4794
Yeast and Fermentation / Re: using half of a white labs vial
« on: June 17, 2013, 08:48:35 AM »
I've got yeast I've been re-using for over a year.  Treat it well, be sanitary, build it up in a starter and it will last much longer than a week.

Drinking a tripel brewed with yeast that was first pitched about a year and a half ago or so.

Joe Sr. How many generation is it? I had read somewhere when I first started yeast washing that more then 7 generations old could give you a different yeast aspect. Have you ever found that your strain has changed over time?
A local brewpub used Ringwood for 300 or so pitches. That still made beer that tasted like it was made with Ringwood.

I know other strains are said to drift quickly.

4795
General Homebrew Discussion / Re: Stir Bar Tip
« on: June 16, 2013, 07:44:55 PM »
I think a lot of good beer has been made without a stir plate.

Commercial beer, for example.
Do you mean the ones that use the 500 gram bricks? Or that buy pitchable quantities for big $$$. Some just harvest and repitch after they get a yeast going. Some go a long time with a culture, hundreds of pitches.

Many of the larger ones have yeast propagators, which aerate and mix the yeast. Can't do those on a stir plate.  ;)




4796
General Homebrew Discussion / Re: Dads Day Brew?
« on: June 16, 2013, 04:35:38 PM »
No brewing today.  Grilling locally made German sausages (made by a German guy) , along with German potato salad, red cabbage, and obviously good lagers. Dad gets to set the menu today !
From Claus's market?
Absolutely Jeff.  Claus is fantastic.  Can't be too many places like that left. I had some pretty good sausages (and beer) when I went up your way to Frankenmuth last year.
One brother lives in Beech Grove, so we often stop there when visiting. Authentic.

4797
General Homebrew Discussion / Re: Dads Day Brew?
« on: June 16, 2013, 12:05:35 PM »
No brewing today.  Grilling locally made German sausages (made by a German guy) , along with German potato salad, red cabbage, and obviously good lagers. Dad gets to set the menu today !
From Claus's market?

4798
Equipment and Software / Re: How much pressure?
« on: June 15, 2013, 01:54:09 PM »
To my knowledge Sankey kegs do not not have PRV.
It is the keg dispensing coupler that has it.
The keg couplers used for filling and cleaning do not have PRV.

14.9 Psi in pressure vessel is still a lot of pressure.
I tell you this from my own experience.
I was cleaning 15 BBL bright tank.
I was depressurizing it from bottom port.
When tank had about 1-2 psi pressure (by pressure gauge) I decided to open a 4" top port.
Lucky me that my head was not over the port because 4" end cap shot up like a bullet.
It is not a lot of fun when there is 4" piece of metal flying around you.

Needless to say I make sure that there is no pressure before I open any pressure vessel now.
That is true that Sanke couplers have a PRV, but we pressurise through the coupler. The guy who died with the plastic keg was using it on a sanke stand, which was set at a pressure that a sanke could take.

A little pressure over a large area equals a big force.

4799
All Grain Brewing / Re: Best wood type for smoking grain?
« on: June 15, 2013, 10:16:10 AM »
In addition, I did a Smoked Porter with grains smoked over crabapple, and it is too clean and one dimensional smoke. Pear is tasty. I have some mulberry that I have to use for either pork or malt (Or try both if enough wood is on hand). Oak is also good, used in Graetzer and Schlenkerlas eiche.

There are some smoking sites that give rough guidelines for woods to use. Nut and fruit trees are the usual suspects.

4800
Equipment and Software / Re: How much pressure?
« on: June 15, 2013, 09:42:28 AM »
It is always good practice to take the safe route with pressure vessels.

What is the factor of safety on the design? Are there fail safes?  Sanke kegs are designed for 600 psi, Cornies say 130 psi, and we serve at say 10 psi which gives a safety factor of 60 and 13. Cornies and Sankes have PRVs also. We all know the amount of kegs that will be around, but we are familiar with those, so we don't even think of risks. I don't think much about thrones in the basement, or even the water heater in the basement (see Mythbusters).

Not trying to say it is all ok, I know of cases where fermenters have blown. What is the safety factor, back ups and certification? That is what I would ask.



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