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Messages - hopfenundmalz

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9016
Beer Recipes / Re: Black Rye IPA
« on: May 19, 2010, 02:53:07 AM »
I will stop by the CRAFT both.  As said in this thread, add Sinimar if you want it darker.

9017

I have seen this as well, though not for quite some time. Interestingly enough, contrary to most other posts about Saison strains, I have no issues whatsoever with my fermentations. They have become quite routone normally being finished in 1-2 weeks depending on gravity. One thing that has helped me is very steady temp control I use a thermowell and a heat wrap. I start fermentation off in the mid to high 60s, let it chug along in the high 60s for 2 days or so and then slowly ramp it up to the high 70s over the next 3-4 days then hold there until complete. Usually done in 1 week.
But, the interesting thing about this thread is that the OP doesn't sound like he is witnessing fermentation. He said he doesn't even see airlock bubbles. Just a few bubbles on the surface. I have seen this in lots of beers, especially once that have sat in the primary for more than 2 weeks. Having witnessed this several times I have often wondered if this wasn;t simply caused by the yeast breaking down. But, like I said earlier, hard to tell what is going on without a hydro reading.  ;)

I witnessed a 1 week pause in fermentation last summer, and the Saison was in a conical with a thermowell and temperature control.  Pitched proper amount at 68F and ramped up to 80F.  This yeast does what it wants, giving it time seems to work best. YMMV.

9018
General Homebrew Discussion / Re: 2011 NHC
« on: May 17, 2010, 02:29:58 PM »
The NHC has grown a lot since I started to attend.  Been to Chicago (03), Denver, Cincinnatti, and Oakland (last 3).  Each year  of the last 3 the growth is noticable, and 2010 will be the same.

The NCAA final 4 used to be played in arenas around 20k,and medium sized cities.  Now it is in stadiums in large cities with the amount of hotel rooms that the NCAA requires.  This limits the number of host cities to a few.

The NHC appears to have a similar path, as it grows some past venues like Manchester NH can't meet the new requirements to put on the conference.  This is one of the downsides of growth, but the growth indicates that the hobby is healthy. 

9019
I have had Saison yeast stop for a week, then start back up like nothing had happened.  My 1.054 Saisons get down to 1.002-1.004 range.  Temperature control is very important for these yeast, and they like to be warm, as in 80+F warn.

9020
Beer Recipes / Re: Black Rye IPA
« on: May 14, 2010, 09:54:16 PM »
Cold steep the Carafa and add the cold steep at the end of the mash.  Some just add the liquid to the boil.

Cold steeping is less efficient, and you would increase the amount of dark malt by 1.5 to 2.0, at least.  Advantage is no harsh flavors.

9021
Equipment and Software / Re: Cask
« on: May 14, 2010, 12:00:48 PM »
Fred is right, use the cubes ot other oak items.

Since there is the same amount of parts and labor in putting together a small cask or a big one, the price difference is the materials.  If you have priced barrels, a 5 gallon is not that different from a 60.  A used 60 is cheaper than a new 5.


9022
Enso - on the sourness issue, when you submit your bottles, keep a couple for yourself and drink on or near the judging date.  I had one that went to the NHC that was off when I tasted at the end of April.  If you bottle from kegs, this is one of those quallity checks that you can do.

9023
Equipment and Software / Re: 55gallon barrels and Home brew clubs
« on: May 09, 2010, 11:52:03 AM »
The AABG has a bourbon barrel sollera project.  Members filled it, then you can withdraw 5 gallons of beer and replace with 5 gallons of "new" beer.  It is never emptied, and the flavors are always changing.
 http://aabg.org/2007/10/10/bourbon-barrel-barleywine/#more-42

There is also a wine barrel that was recently procured.  This has been filled with saison as the first fill, to strip out the wine color and flavor contributions.  This will be emptied and then filled with a Flanders Red, and pitched with the Roeselare Yeast.  That will then be a dedicated sour barrel.  The wine barrel is the second entry on the main page.
http://aabg.org/

9024
Yeast and Fermentation / Re: Yeast harvesting from conicals.
« on: May 06, 2010, 02:30:05 PM »
With a conical you can also dump the trub after one day, then when you harvest the yeast it looks nice and creamy.

One other trick is to use a rubber mallet to tap on the cone, helps the yeast to flow.

9025
All Grain Brewing / Re: Turbid mash?
« on: May 05, 2010, 02:31:27 PM »
Randy Mosher recommends adding wheat flour at the end of the boil, as the turbid mash gives you starch at the end.  The bugs and critters use the starch as food.  Your lambic will be clear.

If you are a traditionalist, go with the long day.

9026
All Grain Brewing / Re: Stuck mash using new pump to recirc??
« on: May 05, 2010, 11:58:10 AM »
Put a ball valve on the pump's output to control the flow.  Otherwise the vacuum you create will pull the grainbed down and cause it to stick when you are sparging.

When recirculating the mash for temperature steps with direct fire and the pump running on a higher flow, I give the mash a stir now and then to keep it suspended.

Experiece will show you what to do, and now I don't even think about it while brewing.

9027
Beer Recipes / Re: Amount of Vienna in Bell's Two-Hearted Ale?
« on: April 30, 2010, 05:51:22 PM »
I don't know the clone of Two Hearted ale but I can;t imagine 2 lbs of vienna would do very much.

It does some, which is all that is needed to enhance the base malt.  The base malt is probably Breiss - and this is from the AHA rally tour of the production brewery.

Noonan has something to say " "Base" barley malts provide the bulk of the wort's soluble extract and the enzymes that produce it. The base malts, in order of ascending color, are Pilsener, lager, pale, mild, Vienna, and Munich. The last two, however, are most commonly used at only 10-25% of the grain bill for mild flavor contribution."
http://www.homebrewersassociation.org/forum/index.php?action=post;quote=25024;topic=2121.0;num_replies=7;sesc=741d7486d8011b31413941333733a2d2

If you look at "Designing Great Beers", under the lager section, Jahn Mallet was said to use 10-20% Munich in his Dortmunder to emulate Dortmunder malt when he was at Old Dominion.  He is the Production Manager at Bell's now.  Coincidence, hmmm?

9028
Beer Recipes / Re: Amount of Vienna in Bell's Two-Hearted Ale?
« on: April 30, 2010, 05:08:15 PM »
Give the Bonlander a try.  I have used 10L in the past. 


9029
Equipment and Software / Re: Conical Fermenters
« on: April 30, 2010, 04:40:18 PM »
For me cost was not a minus - it was my retirement gift from the folks I worked with!

I bought a temp control set up, and it is in the big 6 month/year fridge, also called the garage.

9030
Beer Recipes / Re: Amount of Vienna in Bell's Two-Hearted Ale?
« on: April 30, 2010, 03:56:10 PM »
It is very similar to the recipies you posted, sub the Munich for the Vienna, and you are good.

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