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Messages - hopfenundmalz

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4786
Beer Recipes / Re: Ideas to slightly darken a pale ale
« on: August 22, 2013, 06:23:34 AM »
Looks a lot like my Pale Ale recipe.

I wouldn't worry about the difference in color - at 3/4 lb, it won't be too much of a difference anyway.

It will be tough to adjust the color without overdoing it, let alone the flavor impact.

If you REALLY can't stand it at that lighter color - food coloring.

Well, Sinamar from Weyermann's would work after the beer is brewed. It is derived from Carafa.

Beat to the punch!

4787
Equipment and Software / Re: Recommendation for a barley crusher?
« on: August 21, 2013, 04:17:37 PM »
barley crusher is 'ok' for the average homebrewer brewing a few 5gal batches per year. 

I put about 2500# of grain through mine before donating it to a new homebrewer, though I started inventing new curse words because of it probably at about the time i'd done 1500# and I was just too cheap to de-commision it. 

I have been exponentially more pleased with my MonsterMill.
Which model do you have, Paul?

4788
All Grain Brewing / Re: Water build for Czech Pils
« on: August 21, 2013, 01:25:15 PM »
Last time I made a good Czech pils I used the promash water profile for Pilzn and added a percentage of distilled water to my well water to match it as closely as possible.  Turns out I can get close with 2/3 distilled water to 1/3 well water.  If you have a water report on your brewing water you could try calculating that.

Does that give you enough calcium, etc for yeast health? That profile doesn't have much of anything in it....

And when folks talk of using "enough acidulated malt" what does that mean? I am comfortable in BrunWater; should I just add acidulated malt in the malt bill until the projected mash pH drops to something like 5.3?
Red, Weyermann's rule of thumb is 1% acidulated malt will drop the pH 0.1. That said, they did not say for what water alkalinity. For RO you would not need much, as there is no buffering from the water alkalinity.

The last BoPils was RO, 35 ppm Ca via CaCl2, and a triple decoction which has an acid rest. You can avoid the acid rest with acidulated malt, or adding acid to the mash.


4789
Ingredients / Re: How many lbs. of blueberries in my wheat?
« on: August 21, 2013, 10:55:13 AM »
Blueberries are actually pretty subtle, so I used to do 10 lbs for 5 gallons.

Like apples, there are many varieties. Some varieties are sweeter, some slightly tart, some with more blueberry flavor.

4790
All Grain Brewing / Re: how do you add your salts?
« on: August 21, 2013, 06:02:35 AM »
Sometimes they are added when we dough in. Sometimes I see the weighed salts setting on the table after dough in, so the go in then, with extra stirring and recirculation.


4791
All Grain Brewing / Re: Water build for Czech Pils
« on: August 21, 2013, 05:59:50 AM »
Jeff Rankert suggests 0.7 grams per gallon of Calcium Chloride for both mash and sparge water.
i do?

On the last BoPils I did 40 ppm Ca adding CaCl2. I don't add gypsum to keep the bitterness soft, not dry in the finish. Edit - I put around 85 ppm SO4 in my German Pils, and that is dry and lingering.

Didn't Martin say something about a little NaCl in the last month, for taste?

I got that form an old thread, Jeff.  I know I get better conversion if I add calcium to the mash.

http://www.homebrewersassociation.org/forum/index.php?topic=10379.0
I am always amazed when people think I know what I am talking about!

Looking at the notes, I had backed down on the Ca to 0.5 gram/gallon because this was a triple decoction, including the acid rest. Hit the target pH no problem.

4792
Zymurgy / Re: chiller performance: sep/oct 2013
« on: August 20, 2013, 07:38:28 PM »
I can chill 10 gallons in 14 min in winter, 50 ft 1/2 inch.

Have not read that yet. Might be theoretical best case with circulating wort.

4793
Zymurgy / Re: chiller performance: sep/oct 2013
« on: August 20, 2013, 07:24:23 PM »
The geeks only section of the latest Zymurgy says a 25' immersion chiller with 65f groundwater will chill 5 gallons of boiling wort to 68f in ~10 minutes. Is this possible? I don't think my double chiller (2x25') could do this!
what diameter?

4794
The Pub / Re: The dangers of dumb-assery
« on: August 20, 2013, 06:30:22 PM »
Gee, I hope my LHBS starts carrying beaver anal glands...

Does anyone know how many IBUs an ounce will give at FWBAG?

Can you sub muskrat?

Fwbag? Full wort boil all grain?

Muskrat does not contain castoreum, so no. IMO muskrat anal glands taste more like canteloupe- hence the name "musk melon".  ;)
A fun fact. It has been OK for Catholics around the Downriver Detroit area and places like Monroe Mi to eat Muskrat during lent. Since they spend their life in the water, they were decreed to be fish. The stories are in the  local papers every few years.

4795
All Grain Brewing / Re: Water build for Czech Pils
« on: August 20, 2013, 03:32:00 PM »
I fired up the old computer, and I was at 0.5 gram/gallon CaCl2 on the last check pils. 35 ppm Ca target.

4796
All Grain Brewing / Re: Water build for Czech Pils
« on: August 20, 2013, 01:42:20 PM »
When it comes to light lagers, mineralization is going to stand out far more than in the ales and dark lagers that you might more commonly taste.  Even at 40 ppm Ca, the mineralization might be too high.  A half gram per gallon of calcium chloride will produce approximately 40 ppm Ca, but you still might not want to take it that high in order to avoid flavor effects in the beer.  Clearly, the Pilsen brewers successfully brew with less Ca.  So it is possible.  There are consequences to brewing with low Ca, but they can be surmounted. 

Table salt could be a consideration, but it too should be at very low concentration.  Its flavor contribution might be negligible then.

Martin, if adding Ca, how much? 30 ppm? It has been said some Ca comes from the mash. Decoctions are also said to be beneficial with low mineral levels,is that true?

I did not add any salt, as I figured that could be played with on samples when done to see if like the results.

4797
Ingredients / Re: 2013 Hop Crop report
« on: August 20, 2013, 01:07:22 PM »
Hmmm, wonder how's come they forgot to list Amarillo?  I've seen a report that the crop is in excellent shape so far.  Maybe he soup-nazi has a hop growing relative?

Amarillo would be in "other" in the WA table. The foot note-

(D) Withheld to avoid disclosing data for individual operations

Amarillo was grown on one farm, I have heard there are now agreements for other farms to grow it. At an NHC talk 2011, it was stated that there were 480 acres of Amarillo.

4798
Beer Travel / Re: Colorado Springs
« on: August 20, 2013, 01:00:34 PM »
If you like German style beers, Prost in Denver is a must.

4799
All Grain Brewing / Re: Water build for Czech Pils
« on: August 20, 2013, 12:57:23 PM »
Jeff Rankert suggests 0.7 grams per gallon of Calcium Chloride for both mash and sparge water.
i do?

On the last BoPils I did 40 ppm Ca adding CaCl2. I don't add gypsum to keep the bitterness soft, not dry in the finish. Edit - I put around 85 ppm SO4 in my German Pils, and that is dry and lingering.

Didn't Martin say something about a little NaCl in the last month, for taste?

4800
Ingredients / Re: 2013 Hop Crop report
« on: August 19, 2013, 06:37:33 PM »
26k acres of hops in Washington!
And the liquor control board forecasts that the larger marijuana fields will only be about one acre... ya, right.
Evan more according to this.

Look at some of those varieties go up, and some went down.
http://www.nass.usda.gov/Statistics_by_State/Washington/Publications/Agri-facts/agri1jun.pdf

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