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Messages - gmwren

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General Homebrew Discussion / Re: how do you make a yeast starter?
« on: February 13, 2011, 10:33:04 AM »
100g to 1L is the Wyeast recipe for 1.040. I get good results with 65g to 1L for an SOG in the mid twenties. Supposedly higher gravity can cause the yeast to work harder producing alcohol instead of biomass. Without an accurate means of cell count, I can only observe the slurry thickness appears the same between starters of 1.040 and 1.025.


The essential oils can combine to form the flavor compounds.  The essential oils are in the beer if you dry hop.  I have aded hops at 180F to keep some in the beer, or let it combine.
Flash points for the essential oils.

I think you see which aroma oils ones are had by dry hopping.

I'm not sure I understand, are you saying that hops high in low temp flash points of essential oils make good candidates for dry hopping? I see some of my favorites on the Hopunion data page are high in Farnesene:
Amarillo 2-4%
Cascade 4-8%
Saaz (US) 9-13%
Sterling 11-17%
Some I don't like for dry hop, but do like for late or whirlpool hopping are low in Farnesene:
Chinook <1%
Columbus <1%
Hallertau <1%
Simcoe <1%

General Homebrew Discussion / Re: 2007 Magnums...Still good?
« on: January 18, 2011, 04:53:59 PM »
Plug the AA into ProMash or BeerSmith's hop age tabs to get the bittering potential. Hop Union lists this variety as "very good" storageability. Using 13 AA, 40 months of vacuum seal, refer temp, ProMash says 8.23 AA, BeerSmith says 9.98 AA.
I buy bulk, vacuum seal, freeze and as long as I adjust for hop age, I get easily a couple of years worth of use. I do notice a small amount of aroma loss on the oldest though so I try to use up aroma hops first.

Ingredients / Re: Hop recommendations for a light ale
« on: January 07, 2011, 07:40:17 AM »
Sterling? Supposedly a Mt Hood, Saaz profile with low cohumulone.

wamalle, Nov '97 - Nov '98 as an instructor pilot. Did manage brew a bit in the BOQ though.

Spent a year flying Hooks out of the Hump in the "Land of Morning Calm". The DeCA site is better than it used to be, but still sucks. We used to road trip to Yongsan because it had the best Class VI store for alcohol. Not sayin' much is it? Good luck with your Class VI woes as all the good stuff was stolen and can be found on the black market (with the AAFES price sticker still on it.)

The base commissary might actually carry canning supplies, so that is worth a look.
For grins I went to the DeCA website (Defense Commissary Agency), selected the Yongsan and Osan Air Base Commissaries and searched for canning supplies. They carry Mrs. Wages Pickling Lime in the 16Oz size. Even if it is not currently on the shelf, it appears to be on the master list which makes it easy for them to re-order.

All Grain Brewing / Re: wort quality and water ratio question
« on: January 05, 2011, 11:15:42 AM »
Does a large false bottom space in a mash tun affect the grain to water ratio and lauter efficiency? I use a HERMS system, but typically don't start my pump until the mash is well underway - if not complete. I use the old 1.25 qt/lb ratio, but my dead space (1.2 gal) is large enough that my strike temp calculations assume a 1.5 qt/lb ratio.

All Grain Brewing / Re: Some basic knowledge help, please.
« on: January 01, 2011, 06:27:46 AM »
Grain to water in a direct fire mash tun, then use a combination of mash paddle and grout stirrer attached to my trusty grain mill drill to break up the dough balls.

All Grain Brewing / Re: Mashing confusion
« on: December 20, 2010, 11:35:07 AM »

Art – Science – Truth – Theory – Belief

Don't forget Tribal Lore!

Ingredients / Re: Bittering Hop Rates
« on: December 20, 2010, 05:39:39 AM »
Don't forget to account for the age and storage method of your hops. This year's leaf will be negligible, but if you are using pellet, it is probably over a year old as I don't think pellet production has ramped up yet. If you use BeerSmith, be aware if you change the age of one hop, it makes all the hops in the data base the same age.

Equipment and Software / Re: Malt Mill
« on: December 14, 2010, 08:47:22 AM »
One more JSP adjustable mill close to 15 years old cranked with a 18VDC drill. To get a uniform grind and a boost in efficiency, I've gone to a double grind. I set the rollers (eyeball) to get a light crush for the first round, then tighten the gap (eyeball again) to get a more uniform crush. This helps when using malts of various kernel sizes.
One note, there is a risk of stuck mashes if you mill too fine, but that's what the eyeball is for, so you can get it just right.
Only complaints about the older model JSP is the small hopper and breakable O-ring that drives the second roller.
If I ever had to replace it, I would go with a three roller adjustable mill.

All Grain Brewing / Re: Gambrinus Pale Malt
« on: December 13, 2010, 05:54:46 AM »
Not sure about that.
Link you posted is just analyses sheet that you get from supplier company like brewers supply group:
Check the links, they are definitely allied or partnered with Cargill.
From Cargill Malt Specialty Products Page:
Through our strategically located distribution centers, we are ready to deliver superior customer service at a location that is convenient to you.And with our world-wide partners, Dingemans, Gambrinus, Gilbertson & Page, Meussdoerffer, Pauls Malt, and Warminster, we're ready to offer you a selection of products sure to meet your exacting standards.
They do have a malt analysis page where you enter the lot number off your bag and you get specific
technical information you want, when you want it.
I wish more information like this was availible from other maltsers.

All Grain Brewing / Re: Gambrinus Pale Malt
« on: December 12, 2010, 06:32:31 PM »
Gambrinus is part of the Cargill family.

Yeast and Fermentation / Re: Old Newark Ale Yeast
« on: December 09, 2010, 10:31:24 AM »
Anyone have experience with the other Old Newark yeast?

"ECY12 Old Newark beer: Sourced from the same defunct east coast brewery as ECY10, this pure strain was used as their “beer pitching yeast”. The strain has been identified as S. cerevisae, hence it is not a true lager strain, but should ferment at lager temperatures. Could this be the parent strain of Chico?
Suggested fermentation temp: 58-68°F, Apparent Attenuation: medium"

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