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Messages - hopfenundmalz

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8446
Beer Recipes / Re: 1776 Porter from Radical Brewing
« on: July 28, 2010, 01:04:13 PM »
Not all 2-row malts have high diastatic power.
Degrees Lintner
Simpsons Golden Promise = 56
TF Optic = 69
Maris Otter = 50 -60 ish.  Have seen 120 on the web, but that might be WK index.
Briess 2-row brewers malt =140
Rahr 2 Row = 161 (wow)

Briess 6 Row = 160

Form NC malt for MO spec.
http://www.northcountrymalt.com/pages.php?pageid=6

8447
General Homebrew Discussion / Re: Texas Microbreweries
« on: July 28, 2010, 02:48:33 AM »
I get to Austin now and then.  They used to have more brewpubs, Waterloo, The Bitter End, Copper Tank.  Looks like the new wave is on the way.

The Cellis thing.  Yep, the brewery and brands are now in MI, as part of Michigan brewing.  Those were purchased from Miller.  IIRC, Cellis had a put option with Miller, and excercised it.

8448
All Things Food / Re: Kitchen Knives
« on: July 26, 2010, 07:41:33 PM »
So looking around I see that this company does make carbon steel knives.  High carbon steel can be very sharp and will hold the edge.  Can rust like you say.
http://www.herdermes.be/en/enkk01.htm

8449
All Things Food / Re: Kitchen Knives
« on: July 26, 2010, 06:47:03 PM »
Rostfrei literaly translates to "Rust Free".  It is stainless steel.
So if it will rust, it could be a low grade of stainless, or a special blade from a company that is named Rostfrei.
Is it this company?  I was not familiar with that one.  Wife has Henkels Profi S.  
http://www.rsg-solingen.de/d/index.php

8450
Beer Recipes / Re: 1776 Porter from Radical Brewing
« on: July 26, 2010, 03:27:53 PM »
Many old British recipes use 6 row, in a small percentage.  Maybe use 2 lbs 6 row and the rest of the pale malt as MO.

8451
All Grain Brewing / Re: Increasing efficiency
« on: July 25, 2010, 03:55:55 PM »
Good advice all around.

Want to say that pH is one thing to look into.  I have seen graphs that show the efficiency dropping off very quickly if the pH is above 5.7.  The optimum was at 5.2.  The graph did not extend below 5.2, so I don't have a clue what happens if you go below 5.2.


8452
All Grain Brewing / Re: Head Problems
« on: July 25, 2010, 12:36:53 AM »
Make sure you water has 10-20 ppm Mg.

Get zinc diet suppliment tablets.  For a 15mg tablet, it turns out that 1/2 tablet is just about perfect for 10 gallons.  Add after ground up,  at 10 or 15 min. left in the boil.

8453
All Grain Brewing / Re: Head Problems
« on: July 24, 2010, 10:44:28 PM »
Edit - and we pitched a big starter of lager yeast, aerated.  Fermentation was done in 5 days at a controlled 50F.  That was a healthy fermentation.

Holy cow, Jeff, that's outstanding performance!
I thought something was wrong, did a gravity reading, and said wow, crank up the temp for a D-rest!  Still was some slow activity on the air lock, but it was essentially about one point or less of being done.

All of my lagers this year went fast.  I have been making sure the yeast have enough Mg and Zinc.  The NHC talk last year by Dr. Fishborn talked much about the importance of Zinc.  Greg Doss mentioned Zinc and Mg this year.






8454
Yeast and Fermentation / Re: Dark starter for a dark beer?
« on: July 24, 2010, 04:54:29 PM »
Putting it in the fridge overnight will cold crash the yeast.  The liquid on top is clear, layer of yeast on the bottom.   No porblem doing this.

8455
Other Fermentables / Re: Cider from store bought juice
« on: July 24, 2010, 02:23:18 PM »
but if i stabilize it and back sweeten it, i won't be able to bottle it with carbonation, right?

That is correct, unless some yeast can manage to remaing active.  I looked, and you didn't say that you wanted it sweet and carbonated.

Backsweetening, kegging the cider, and force carbonating would be my choice at this point.

8456
All Grain Brewing / Re: Head Problems
« on: July 23, 2010, 02:03:17 PM »
The best head retention of late was a N. German Pils with 100% pils malt we brewed in Dec., but is now sadly gone.  No car-pils required for a towering head on a German Pils.

Edit - and we pitched a big starter of lager yeast, aerated.  Fermentation was done in 5 days at a controlled 50F.  That was a healthy fermentation.

8457
Extract/Partial Mash Brewing / Re: Any tips for filtration of beer?
« on: July 23, 2010, 01:59:02 PM »
I use a big nylon fine mesh bag.  It is long enough to stick out of the top of the carboy.  Boil to sanitize.  Put racking cane in the bag, put bag and cane through the carboy neck, then siphon beer.  This keeps the debris out of the beer you are racking off - hop particles in my case.

8458
Other Fermentables / Re: Cider from store bought juice
« on: July 23, 2010, 11:40:18 AM »
You can stabalize it with Potassium Sorbate and Campden tablets.  Then back sweeten to 1.006-8 with the sugar of your choice.

You can find more on this at gotmead.com or wine forums.

8459
Ingredients / Re: Home grown Cascade
« on: July 22, 2010, 12:48:05 AM »
To add to Kai's post, we dry out hops at much lower temps.  Mine are in the garage on a screne.  The commercial hop farms have to use 140F air to get throughput.  This flashes off some of the essential oils.

Here is James Altweis's presentation.  Some really good stuff here.  I might dry in the house or in the basement with the house AC unit this year.

http://www.homebrewersassociation.org/attachments/0000/4802/Hop_Quality-James_Altweis.pdf

8460
Beer Recipes / Re: Balancing a recipe
« on: July 22, 2010, 12:42:11 AM »
Hey Guys,

Another really good read is this one on Balance Value (BV) ==> http://beercolor.netfirms.com/balance.html

I use that particular formula in http://www.brewmate.net, to hit the desired balance depending on each style.

Rob.

Rob - I had not seen that.  Will read in detail and use it.  Looked good at first glance.
Thanks for sharing!


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