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Messages - hopfenundmalz

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Kegging and Bottling / Re: CO 2 Questions
« on: June 22, 2016, 01:38:07 PM »
CO2 in your tank is liquid, so the pressure will be constant for a given temperature until all of the liquid has evaporated into gas.  At this point, you're almost empty, so the high pressure gauge is not very useful.

At room temperature, if you have any liquid CO2 left you'll read 816 psi.

The CO2 in the tank is gas over liquid, to be more exact. I think you know that from the rest of your post.

General Homebrew Discussion / Re: Water report
« on: June 22, 2016, 01:20:29 PM »
that is killer water for building up recipes with. Plug that into Brunwater and you will be good to go.
The water in most of NC is very good.

General Homebrew Discussion / Re: Water report
« on: June 22, 2016, 10:07:28 AM »
What region of the country are you in?

I can say with confidence, not the Midwest.

Ingredients / Re: shelf life of malt extract
« on: June 21, 2016, 09:16:07 AM »
Those are not good. Malt extract will oxidize and browning reactions make it turn dark. Our club got some that had passed the best by date. They were Pilsen malt extract. Guess what, the extract was brown in color and tasted stale. Some made stale tasting beer from those. I made starters, and decanted off before the pitch.

General Homebrew Discussion / Re: Old Brewer back in the Brewing game
« on: June 21, 2016, 06:51:18 AM »
You need to be careful when using bleach as it will leave off flavors in the beer if not rinsed completely. Band aid, phenolic off flavors are never a nice thing to have to drink.
+1 and it attacks stainless steel.

I am trying to produce better quality and also make ithe easier.
Those are great goals.

Equipment can make it easier. What is hard for you? For me it is the lifting, pumps solve most of that.

You have more influence on the quality than the equipment. One of the top homebrewers in the US has a system so simple and rudimentary that most would not believe it. Process is the key. The process improvementscomes with knowledge. Learning how to taste and judge beer has made me more aware of what can be improved, and how to improve.

Keep learning, keep improving!

General Homebrew Discussion / Re: Old Brewer back in the Brewing game
« on: June 21, 2016, 06:34:15 AM »
Oxyclean free<PBW<Alkaline Brewery wash. Price kind of follows.

Star San I use it a lot.
Iodaphor use it on kegs. Broad spectrum. I use it in kegs.
Bleach still has applications.

Edit a good Homebrew shop will have more options.

The Pub / Re: Week 1 done
« on: June 19, 2016, 08:14:18 AM »
Best of luck. Mrs R was an aid for a while in a Special Ed. classroom. It can be emotionally draining.

Ingredients / Re: Pekko Hops
« on: June 18, 2016, 08:07:35 PM »
I take offense at the Pekko-brand marketing material (re:  There's a subset of craft beer attitude that is entirely adolescent; meaning, I personally need to be done with it.  It has no place for those who have any kind of respect for women, and their marketing style doesn't appear to have anything to do with good hops.  Passing it up and staying clear of whomever is
The packages we got from HomebrewCon have a sticker that says Artwork Banned, over the artwork linked above.

Good on the AHA for being proactive. My wife pointed this out to me.

All Grain Brewing / Re: Going all grain
« on: June 18, 2016, 11:24:21 AM »
I would suggest using all RO and Brunwater to add back, depending on the style selected to brew.  Otherwise, you are kind of shooting in the dark.  Adding some gypsum for the IPA is probably a no-brainer, but my well water is so bad that all I can reliably make from a pH perspective are dark stouts and porters and even they have too much iron to be palatable.

RO will let you dial in things much more reliably.  Best of luck.
+1 on the RO water if you are on a well.  I couldn't possibly brew beer from our water straight from the well.

OTOH, my well water is amazing and I think one of the reasons my beer turns out as well as it does.  Sure, well water can be bad, but it's far from a given.
Much of the PNW, the Southeast (except FL) and the New England have soft water.

Sierra Nevada has a well at the new brewery in Mills River NC that supplies very soft water from a granite aquifer.

All Grain Brewing / Re: Tropical Stout
« on: June 18, 2016, 08:38:03 AM »
I see it as more of a foreign export stout style with perhaps a lager yeast to keep the fermentation profile fairly clean.

Good call - it's pretty much a foreign export.

Actually per BJCP:

Characteristic Ingredients: Similar to a sweet stout, but with more gravity. Pale and dark roasted malts and grains. Hops mostly for bitterness. May use adjuncts and sugar to boost gravity. Typically made with warm-fermented lager yeast.

Style Comparison: Tastes like a scaled-up sweet stout with higher fruitiness. Similar to some Imperial Stouts without the high bitterness, strong/burnt roastiness, and late hops, and with lower alcohol. Much more sweet and less hoppy than American Stouts. Much sweeter and less bitter than the similar-gravity Export Stouts.

I just haven't seen much written on this style....

Ok, cool. I hadn't seen the guidelines. I was wrong on the Lion Stout - it's brewed in Sri Lanka (which is why I assumed it was considered a tropical stout), but it's actually classified as a foreign export. So my impressions of it were based on a foreign export flavor profile. My bad.
Lion Stout is under Tropical Stout in the 2015 guidelines.

General Homebrew Discussion / Re: Best Beers in America
« on: June 17, 2016, 08:03:27 PM »
The list is what it is.  I cannot complain because I didn't vote.  I don't vote mostly because I don't buy much beer, I drink primarily what I brew.  That said, I don't really think the list adds anything to Zymurgy...
There are often some brewery supplied Homebrew recipes that accompany the article. That has been an add for me over the years.

General Homebrew Discussion / Re: Best Beers in America
« on: June 17, 2016, 12:44:43 PM »
A 7-8% beer is near enough to imperial/double strength that it's picking nits, IMO. I guess very well-made beers in the 4.5-5.5% range just don't have the wow factor that a big beer does to stick in people's memory.
I am an Engineer, 7<8.

For the record, most of the beers I have been drinking are <6%, with the majority around 5, and even some 4% and less thrown in there.

I brought a tmavý ležák to club night. That is a dark Czeck lager. Mine was at 4%, as my club had all session beers at the both.p

General Homebrew Discussion / Re: Best Beers in America
« on: June 17, 2016, 12:09:26 PM »
Same thread, different year.
My German friend have a saying for things like this "Every year, same procedure." That is from some obscure British movie that was popular in Germany.

The thing that bothers me about these lists is that you will never find a sub-8% beer in the top ten.
3 of the top five are 7%. The Sculpins and Two Hearted.

General Homebrew Discussion / Re: Best Beers in America
« on: June 17, 2016, 11:14:49 AM »
It's a shame that this list is just another popularity contest. You'd hope that homebrewers would have more discretion, but I might as well be reading RateBeer.
Well rate beer has more "Whalez bro". Says so in the comments below the list, or something like that.

It is just a list sub,it tied by homebrewers like you and me.

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