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Messages - hopfenundmalz

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61
Ingredients / Re: Cryo Hops
« on: August 28, 2017, 07:50:45 AM »
We picked up the powder at HBC. It is said that it just floats on top, the pellets act like pellets and sink.

For the dryhopping I used a weighted fine mesh bag. That beer is carbonating now, so no idea of how well it worked. The beer was almost all Loral hops and Loral cryo powder. So it is a new hop for me, making the evaluation difficult.

62
Zymurgy / Re: NHC Gold Medal Recipes
« on: August 27, 2017, 05:46:14 PM »
Also, NHC uses the checkbox scoresheets.  There most likely won't be the detailed information you're hoping to see.

This is the answer I was going to write.

63
All Grain Brewing / Re: When to check mash pH
« on: August 27, 2017, 04:12:47 AM »
You need to stir the mash gently, somthat the temperature is even and you don't have dough balls. Check mash temperature and adjust. That takes me about 10 minutes. I pull a sample and cool it, then check pH. So it is close to 15 minutes after all of the strike water is in.

Water pH means very little. Mash pH means a lot.

No water is good for all beer styles. I have heard that too around here if the brewery is on the Detroit water system. That water comes from Lake Huron or the Detroit River. It has moderate alkalinity, and does not make a crisp Pilsner. It does make good Amber colored beers. The roasted grains used in stouts are acidic, and might drive the pH too low with that water. Google Brunwater and read the water knowledge section.

Do any of the breweries around you use Gypsum or Calcium Chloride? When in a brewery, I look around, and often see 50 lb. bags of those. The Calcium addition from those two salts lowers the mash pH, often into the correct range.

64
Kegging and Bottling / Re: Blichmann beer gun carbonation level
« on: August 27, 2017, 03:58:35 AM »
It is true.

To keep carbonation loss to a minimum.
1. Have the beer cold.
2. Have the beer gun cold - I put mine in the freezer while setting up to bottle.
3. Have the bottles cold.
4. Wet bottles foam less than dry. I squirt some star san in, drain, fill.

You need to minimize foaming, as the foam is lost carbonation.

65
All Grain Brewing / Re: How long do you cold crash your beer
« on: August 26, 2017, 08:21:28 AM »
I have been using 30F for my lagering, the colder the better up to a point. With time the beers can look like they are filtered.

66
A friend who is a National judge and a pro, and I, could taste the difference in a split batch of CAP. The 940 was too clean for a CAP.

Try the 940, you might like it better, or not. You don't know until you try it in your beer.


Yeah, 940 is extremely clean. Down side - not much classic European lager character. Up side- being so clean, it brings malt and hop character more to the forefront. Really good in some beers.

The styles that white labs says that applies to is american lagers and most german lagers. 

https://www.whitelabs.com/yeast-bank/wlp940-mexican-lager-yeast

I will try it again in some light lagers and see if I like it more than 830.

thanks Kevin





It's a good strain, but not necessarily best suited in German lagers IMO. But try it out, it makes good beer regardless. Per its name it works really well in Mexican lagers, and IMO American lagers and hoppy /IPL lagers as well. Just my $0.02  .

In my comparison for the CAP, the deciding factor was that 830 tasted more German, more what the Brewers would have done at the time.

Locally, Wolverine State Brewing does all lagers, and they have narrowed the house yeast down to 940. I like their beers, and they have done well in some competitions with German styles, especially their Rauchbier.


67
All Grain Brewing / Re: six row
« on: August 26, 2017, 08:13:55 AM »
The name comes from the way the kernels grow on the stalk. 2 row has two opposed rows. 6 row has 6 space about 60 degrees apart. One gene is responsible for this.

The kernels are a little smaller, and 6 row has more husk material. As far as grainy flavor, in CAPs I haven't really noticed more than a little more, once I had pH under control. 6 a row has a higher DIastatic power, but that has narrowed with new 2 row varieties, the difference is only about 20 Lintner now (180 vs 160).

Corn is cheaper on a commercial scale, as they use grits and cook them. The domestic rice that AB uses is said to be more expensive than malt. On the Homebrew end, flaked corn and rice are more expensive than North American 2 row. From my local Shop.
Flaked corn = $1.59/ lb.
http://www.homebrewing.org/search.asp?keyword=Flaked
2-row as low as $1.09/lb
http://www.homebrewing.org/search.asp?keyword=Malt

I can buy grits or corn meal cheap, but then have to do a cereal mash to gelantanize the starch in the corn. An added step to the brewday.

68
A friend who is a National judge and a pro, and I, could taste the difference in a split batch of CAP. The 940 was too clean for a CAP.

Try the 940, you might like it better, or not. You don't know until you try it in your beer.

69
Tell them it is a homebrewing club, not a drinking club.

70
General Homebrew Discussion / Re: "We Might Have Been Wrong About FWH"
« on: August 24, 2017, 04:47:13 PM »
How long would a FWH last in the commercial setting?  Probably well over an hour and alot longer than any homebrewer would.
I brewed a CAP with Jeff Renner several years ago. His FWH procedure is to have them in the wort for about an hour - when his sparge is over he has lunch - holding temp during that time.

71
The Pub / Re: The approaching darkness
« on: August 23, 2017, 03:18:58 PM »
A partial eclipse is like sex without an orgasm.

That may be crass, but that sums it up.

72
Ingredients / Re: Highest price & lowest quality
« on: August 22, 2017, 07:13:30 AM »
Yes I worked for a season in the lab at BSG's facility here in Yakima County.  I have several friends in various places the business - both on the production side and the brewing side.  Additionally the hop business is very incestuous.  There are no clean lines between the pipelines.  Growers often do business with various processors who do business with other processors.  Then Brewers buy from various processors.  The bigger the brewer the more they spread out who they buy from.  It is safer for all concerned.

I agree that big buyers get first choice and all of that.  The only reason I mentioned that part is I wanted people to know (in case they didn't)  That not all hops of a particular variety are the same.  The differences between region, grower and even lot are dramatic.  IMO this fact alone stumps many home brewers re: why their beer isn't like the commercial example.

But it does bug me that a company would not label the harvest year of bag of hops.  Even kept in ideal conditions hops degrade over time - both the Alpha Acids and the oils.

I have no first-hand evidence of YCH doing this, but my impression is that all of them do it if the bag does not list a harvest year.  Also, when it occurs, it is probably not with a high-demand hop.  Those would not be sitting around waiting to be snapped up.

That is until perhaps now...  There appears to be a coming glut on the hop market.  For those that do not know, the hop market is very cyclical.  The cycles have been evened out somewhat with hop contracts, but that can't fix it all.  Many brewers are just this year having a hard time because they have over-contracted.  The market isn't absorbing these hops on the spot market.  Hop prices are coming down.  Some farmers will not make it through the lean times and will do something else with their fields.  That coupled with usual growth in demand will create the next growth phase... and on it goes.

I have seen many think there will be a glut in the US, and I agree.

On the other hand, there are reports that the harvest in Germany will be way down due to drought (they don't drip irrigate). They will be looking for alpha hops on the world market.

73
The Pub / Re: The approaching darkness
« on: August 22, 2017, 07:05:55 AM »
The sky was clear. The eclipse was fantastic. The traffic was a nightmare.

All in all it was great. Bring on 2024!

74
Ingredients / Re: Highest price & lowest quality
« on: August 20, 2017, 04:33:44 AM »
I have read (and repeated) something similar to what the OP says before. But really, basic economics says the bagged hopped vendors would want to satisfy their customers so they get repeat business. Plus, there are a lot of homebrewers. YCH probably buys a lot of hops and likely is far from last to pick their hops.

OP, didn't you used to work for a hop distributor? I remember you posting pics and talking about measuring AA%.

PS. I buy my hops from Yakima Valley Hops also. They are great. But, I have some YCH that I got free for renewing my membership at AHA.  Those have been high quality also.

YCH is a co-op owned by 8 or more of the Hop farmers. The hops are pretty high quality. One needs to know that the farmers can't pick and process all of their hops of a variety at the same time, it takes days, so some might be a little past their prime.

Hop breeders look for early a late maturation, to spread the the harvest more evenly.

75
Ingredients / Re: Highest price & lowest quality
« on: August 19, 2017, 05:57:25 PM »
Some say the same happens for Malt.

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