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Messages - hopfenundmalz

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December in Franconia would be wonderful.  The Christmas markets are a favorite of ours.

We have been to Bamberg 3 times, and it is a place you always want to go back to.

I was editing my post.  You are correct. 

Don't know about Weyermanns, but the smoking is part of the drying and kilning at Spezial.  Remember that it is often written that this was the way malt was dried before the industrial revolution.

This also raises the question, if Schlenkerla uses 100% smoked malts, how do they get the dark color of the beer in the glass in front of me at Schlenkerla, in my picture?  Either they use some color malts, or they kiln to a darker color.  All of this is just another reason to go back to Bamberg.

Weyermann probably uses a Munich or Pils malt.  Their rauchmalz are said to be smokier than Schlenkerla's, so Schlenkerla can use 100%, and if you have fresh Weyermanns, 30-40% would be more like it.  Schlenkerla malts their own grain, as does Spezial.  What the variety is, I do not know.  

Freshness is critical in the rauchmalz that we get.  I became frustrated with the intensity of what I was able to get - not criticizing the LHBS, more the time in transit from Bamberg on the ship, customs, and warehousing.  Smoking Weyeramnn munich malt over beechwood gives good results, if you want to do the work.

Edit - Tom is right, with that color rating for the Weyermanns, it must be something like a pils.  But you need to know that they are also drying/kilning with the wood fires after the germination stage of the malting.  Got to see the Spezial brewery, and Herr Merz stated that they only smoke the malt in the winter, as the low relative humidity helps the drying process.  The process was said to take 36 hours, and he said no one elso knows the smoking temperature.  "My secret!" was how he put it.

Pimp My System / Re: My three tier system just built it.
« on: September 22, 2010, 05:00:11 PM »
Hacker - I alway err on the side of caution.  You and Tom are probably right.  Checking the wood while in operating the system would be the way to go.

Equipment and Software / Re: Thermometer discrepancies
« on: September 21, 2010, 09:00:37 PM »
Some in Colorado boil at less than 200F.  That would be 6500 ft or a little more.  You want to find a calculator that adjusts for altitude and barometric pressure.

This one will do.

Pimp My System / Re: My three tier system just built it.
« on: September 21, 2010, 04:21:06 PM »
Will the pump cavitate with the valve all the way open? I  wasn't using that one for back pressure. It's always open all the way when the cfc is in use.  I throttle it with the output side. And I do have a mounted fire extinguisher on the upper propane tank shelf.

Cavitation is when the pressure of the fluid is lower than the pressure of the wort (or water or any other fluid).   A small bubble forms, and then collapses when the pressure is greater down stream.  The collapse can cause errosion to the metal on the pump, and should be avoided.  Cavitation can happen to the propeller on a boat in the lake.  Elevated temps make it even more likely. 

Keeping the valve open will put full pressure on the pump inlet, which is good.   Having the pump mounted lower is good, as you have more pressure head on the inlet.  If you slowly close the inlet valve at some point you will hear a growling type noise from the pump, as it has started to cavitate.

Having the extinguisher handy is a good thing!

Equipment and Software / Re: Thermometer discrepancies
« on: September 21, 2010, 01:20:04 PM »
If you have a good traceable reference thermometer, use that to calibrate the others in the mash temperature range, as that is the most critical temperature we deal with.

You don't freeze the beer (usually), and boiling is what it is (not a constant, only 212F at the standard reference).

Pimp My System / Re: My three tier system just built it.
« on: September 21, 2010, 01:11:24 PM »
Hacker is right, you do not want to restrict the input, as that can cause cavitation.  You can throttle the output with no problems.

I would put some cement board or large tiles under the burners, but that is just me.   You can feel the plywood and see it it gets hot.

On the side by the HLT, the suggested heat shielding is also something I would do.   

Equipment and Software / Re: RIMS and false bottom
« on: September 20, 2010, 10:41:32 PM »

Beer Recipes / Re: English IPA tips
« on: September 20, 2010, 06:20:54 PM »
Yes, I certainly borrowed from the SSoS recipe.  I tried getting in touch with Dave Brockton to thank him, but couldn't find a current contact.


I remember that he went to Europe on a post-Doc or teaching position.  That was back in the 90's.  Oh, this may help a little, but seems to be a dead end.  You may have found it already.


Ingredients / Re: Where can we get this years Hops??
« on: September 20, 2010, 01:37:13 PM »
You have to keep looking at hopsdirect to see it they get more hops in.  They will get bails of hops from other growers later in the season.  Amarillo is an example, as are others.

They had Citra last year, and that was put up on the website after I bought Citra from freshops.  Not on there now, as they are out.  One can also contact them and see if they will have a hop of inerest in the future.

Equipment and Software / Re: HDPE container question
« on: September 20, 2010, 01:24:43 PM »
I would follow the advice in this.  Not all HDPE containers are food grade, and the black color might make me say no.
If there is a label on the bottom that says NSF, it would be food grade.

The Pub / Re: Babalu
« on: September 20, 2010, 12:26:29 AM »
Sounds possitve!  I hope Jeff has a full recovery so that I can have a beer with him someday.

Ingredients / Re: Where can we get this years Hops??
« on: September 19, 2010, 08:30:04 PM »
Euge beat me to it, but pay attention to the year column, as some are not on yet.

Plugs are made after the end of the harvest, as are pellets.  The harvest should be done, or done very soon.  These are the people who make plugs in the US, no 2010 listed.  Look for the retailer near you.

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