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Messages - hopfenundmalz

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8746
General Homebrew Discussion / Re: Recipe ownership?
« on: January 12, 2010, 03:38:51 AM »
If you take a recipe and brew it with your water, on your system, with your procedures, then it is a different beer.  Good form and karma to credit the inspiration.

8747
Beer Recipes / Re: Hi gravity favorites
« on: January 11, 2010, 09:35:24 PM »
Also Dogfish Head 240, which is very hard to find.


Almost as hard to find as Rochefort 12. 

8748
General Homebrew Discussion / Re: what are your goals for 2 ought 10
« on: January 11, 2010, 01:26:13 AM »
Brew a lot (I'm retired now), get my barrels filled again (7.5 for lambic, 5 for flemish red), use those grains I smoked (12 lbs), enter some competitions, do some more decocted lagers, maybe get back to Bamberg for research.

Go to the NHC again, always a good time.  See you there.

8749
The Pub / Re: The Nostradamus Effect, 2012, Armageddon?
« on: January 09, 2010, 10:21:40 PM »
I laugh at the Masonic conspiracy theories, that they rule the world.  My uncle Bob was a 32 degree Scottish Rite Mason.

He was also a dairy farmer who wore bib overalls and had manure on his shoes.  Then again maybe that was his cover.  ;)

8750
The Pub / Re: Dog Town
« on: January 09, 2010, 04:29:36 PM »
I didn't know about it until a friend spent time staying in Kanab, UT to do some of the National Parks and Lake Powell.  She also likes animals and spent a day at the shelter.  Yes they do good work and give the animals great care.

8751
Ingredients / Re: Best Hallertau Substitute
« on: January 08, 2010, 08:55:18 PM »
The aroma from Vangaurd is much like H. Mittlefruh.

The others are all good too.

8752
I received a big slurry of the Essex Ale Yeast.  Have to do a special bitter with that to have some running beer on hand.

8753
All Grain Brewing / Re: Stabilzer and Mineral Additions
« on: January 08, 2010, 01:40:29 PM »
Ocdbrewer - if you pH was at 5.5 at room temp. it will be 5.2 at mash temp.  Maybe you already know that.

8754
All Grain Brewing / Re: Double pass milling
« on: January 08, 2010, 01:34:58 PM »
Jimbo - here is my list of the things to try, in order of importance.

Crush - you have examined that.  Maybe post a picture and see what the experts say?
Temperature - check your thermometer.  Hitting the right temp(s) is important.
Mash pH - My efficiency improved when I started paying attenetion to mash pH and adjusting.  You are doing this already.
Calibration - Check you hydrometer.  Should read 1.000 in water.
Volumes - Have you marked your boil vessel for volume?  If you do 5 gallons and are off by a quart that is 1 part in 20, or 5%

One thing that we started doing recently is knifing the mash.  This technique is something I read about on the HBD back in 90's, and tried for a while back then.  My mash technique was not very good back then so I gave it up.  When at Sierra Nevada's Ber Camp this was discussed by Scott Jennings, the Head Pilot Brewer, as something that inceases efficiency. 

Here is how you "knife" the mash as a homebrewer.  Do this when you are about halfway through the sparge.  Use a long handled spatula, not a knife.  Pull it through the mash, making a grid pattern with aboiut a 1 inch spacing.  Stay about 1 inch or more above your false bottom or screen, and your mash will still run clear.

This has improved our effeciency from 80% to 84-85%.  Our mill is an unadjustable JSP.


8755
Yeast and Fermentation / Re: Servomyces capsules
« on: January 07, 2010, 10:28:28 PM »
Jeff, good point on the Mg, also needed for yeast health, so I have been trying to get at least 10 ppm Mg in the RO water via Epsom Salt additions.

8756
Yeast and Fermentation / Re: Servomyces capsules
« on: January 07, 2010, 02:28:17 PM »
A very cheap approach is to buy zinc suppliment tablets.  One half a tablet for a 10 gallon batch is at the ppm level that was given in the BYO yeast article this past summer. 

Dave Houseman said that you could use zinc tablets in place of Servomyces at the NHC in '07, so it is not my idea.  I have been doing it since, after the pack of Servomyces ran out.

8757
General Homebrew Discussion / Re: How much did you brew in 2009?
« on: January 02, 2010, 10:53:17 PM »
I have been retired for 2009.  More time to brew.  I was suprised to find that I brewed 200 gallons.   ;)

8758
General Homebrew Discussion / Re: Dry Hopping a IIPA
« on: January 02, 2010, 07:28:50 PM »
Denny says, "It's funny to me how a mindset has developed that says if a beer is over such and such an OG or IBU level, then it _must_ be aged."

The Barleywine we brewed on Jan 2, 2009, got a first in the NHC first round, and a Gold in the Second round.  Was that enough aging?  According to some, it is not.  Big yeast slurry, O2, and temp control were important to the quick maturity.

8759
General Homebrew Discussion / Re: Solera beers
« on: January 02, 2010, 07:21:25 PM »
And as I see that you have a Ballantines logo as your picture, is your IPA recipe a Ballantines clone?

8760
General Homebrew Discussion / Re: Solera beers
« on: January 02, 2010, 03:43:06 PM »
Jeff Renner wrote a story on this in Zymurgy some time ago.  It is used for Sherry, where the old Sherry left in the barrel "teaches" the new Sherry.  Jeff had a corny he would refill using this methed.

Since then the club has done a project with a Bourbon Barrel.  Will be 4 years old in April.   If you put some in, you can take some out latter.  The beer is always changing, as it ages, and then as new is added.

http://aabg.org/2007/10/10/bourbon-barrel-barleywine/

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