Author Topic: Brewer Bio: Henielma  (Read 1397 times)

Offline Henielma

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Brewer Bio: Henielma
« on: October 02, 2014, 09:28:22 PM »
I'am Herman from the Netherlands. Age of 50. Merried and a daughter and a son.


Home Town (City, State): North Brabant

Homebrew Club: MTG Oss

I've been a homebrewer since: 2005

What is your favorite style(s) to brew? Not really a style but I do like most Belgium beer styles except the sour ones. But hoppy styles like APA are also a favorite of me.

What style(s) will you never brew? Lambic

What was the first beer you ever brewed?  How did it turn out? a sirope beer Abby style. I really liked it at that time. The first homebrewed beer is still my avatar.

What is your favorite beer recipe? Different types of Trippels.

Do you have a favorite homebrew trick or gadget that you've found to make your beer better/brewing easier, etc? Yes, measure the Carbon-dioxide production during the fermentation. It gives a lot of information about your fermentation. You can see the quality of the starter, you can recognize different types of fermentation activity profiles. And see when the fermentation is really finished.

Describe your brew system.
A 40 liter mashtun with a stirrer. A Natural gas burner with ignition and the flame controlled by a PC. Fermentation is controlled by a PC with the Tcontrol application of me.
See the following Dutch youtube if you like. This is a brew of me of a few years ago.
www.youtube.com/watch?v=7T6Whz4tzjw

How frequently do you brew (times/month or /year)? Once a month.

What is your favorite malt?  Why? Special B, nice in a Quadrupel.

What is your favorite hop? Why? Fuggles works fine in Belgium and English beers.

Do you have a favorite or house yeast? What qualities do you like about that yeast? Wyeast 3522 and the US-05. The Chouffe is nice spicy and the US-05 is a nice universal yeast.

What's the most unusual ingredient you've ever used in a brew? Asparagus. 

How many medals have you won from homebrew competitions? Eight.

Do you brew alone, with friends or with someone you live with? I always brew alone.

Are you an indoor or outdoor brewer? Indoor at the first floor of our house.
Automated mashing and fermentation is not so strange

Offline morticaixavier

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Re: Brewer Bio: Henielma
« Reply #1 on: October 02, 2014, 09:35:02 PM »
welcome to the forum!
"Creativity is the residue of wasted time"
-A Einstein

"errors are [...] the portals of discovery"
- J Joyce

Offline bluesman

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Re: Brewer Bio: Henielma
« Reply #2 on: October 02, 2014, 09:43:29 PM »
Welcome aboard Herman!
Ron Price

Offline HoosierBrew

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Re: Brewer Bio: Henielma
« Reply #3 on: October 02, 2014, 09:53:01 PM »
Welcome !
Jon H.

Offline dls5492

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Re: Brewer Bio: Henielma
« Reply #4 on: October 02, 2014, 09:58:33 PM »
I enjoyed reading your bio. Thanks for posting and welcome!
David S.
Cedar Falls, IA
Club: Cedar River Association of Zymurgy Enthusiasts (CRAZE)

And the Lord is the Spirit; and where the Spirit of the Lord is, there is liberty. II Cor. 3:17

Offline jeffy

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Re: Brewer Bio: Henielma
« Reply #5 on: October 02, 2014, 10:40:32 PM »
Welcome! 
Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)
Homebrewing since 1990
AHA member since 1991, now a lifetime member
BJCP judge since 1995

Offline 69franx

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Re: Brewer Bio: Henielma
« Reply #6 on: October 02, 2014, 11:14:08 PM »
Welcome to the forum. It sounds like you have your system dialed in and very well regimented. What do you use to measure the CO2 production?


Sent from Franx Brew Works using Tapatalk
Frank L.
Fermenting:
Conditioning:
In keg:
In Bottles:  
In the works: Hopefully brewing 10 gallons of Pilsner tomorrow for a family reunion in July, then back to IPA and  a barleywine to age

Offline Henielma

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Re: Brewer Bio: Henielma
« Reply #7 on: October 03, 2014, 05:15:52 PM »
As Carbon dioxide production sensor I use the following setup:


A three way valve normally gives the Carbon dioxide to the balloon. When about 2 mbar pressure is reached in the balloon a pressure switch does activate the valve for 8 seconds and after that time the balloon is empty again. The PC application Tcontrol counts the number of times the valve has been switched and calculates the current SG of the current fermented beer. 

A video of the working sensor can be found here:
https://www.youtube.com/watch?v=N2HQbIWXszY


« Last Edit: October 03, 2014, 05:18:16 PM by Henielma »
Automated mashing and fermentation is not so strange

Offline 69franx

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Re: Brewer Bio: Henielma
« Reply #8 on: October 03, 2014, 06:14:38 PM »
That is really fascinating to see at work. Have you found the SG predictions/calculations to be fairly accurate? This set up reminds me of archery set ups: you can go as big or deep as you want to with your equipment. Is this equipment common? I'm new to the hobby(less than 1.5 years) and I've never seen or heard of anything like this. It seems like a great way to know where your fermentation is so you can adjust temps for D-rest, dry hop, rack to secondary, etc. Nicely done!
Frank L.
Fermenting:
Conditioning:
In keg:
In Bottles:  
In the works: Hopefully brewing 10 gallons of Pilsner tomorrow for a family reunion in July, then back to IPA and  a barleywine to age

Offline factory

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Re: Brewer Bio: Henielma
« Reply #9 on: October 03, 2014, 06:22:59 PM »
That is really incredible.  Do you have the plans available?

Offline Henielma

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Re: Brewer Bio: Henielma
« Reply #10 on: October 03, 2014, 07:58:30 PM »
After adjusting the Liter CO2/pulse parameter during a few brews it is possible to calculate the actual SG within a few let say plus minus 2 SG points. But more important is the time within the fermentation starts and the curve of a fermentation activity in time. See the purple curve (Liter CO2/hr) for the yeast activity and the red curve is the actual temperature (deg C). Typical for the Belle Saison yeast is the horizontal part at 10 Liter CO2/hr in the purple curve after the fermentation peak. The behaviour of different yeasts can be seen when you measure the Carbon dioxide production during the fermentation.



The Rochefort fermentation is temperature controlled, cooling and heating. The Belle Saison is only heated when the temperature became below 24 deg Celsius. (75 F).

More information can be found on my website.
Automated mashing and fermentation is not so strange

Offline dcb

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Re: Brewer Bio: Henielma
« Reply #11 on: October 04, 2014, 03:57:49 AM »
Welcome!  Your videos are geek paradise.

I'm afraid I can't find a link to your website.  Maybe I'm just missing it, but I'd love to see it.

Offline Henielma

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Re: Brewer Bio: Henielma
« Reply #12 on: October 04, 2014, 07:36:36 AM »
A link to my homebrew google site Henielma can be found using the globe under my avatar left to this post.

On this site in the left upper corner the topic "CO2 Production Sensors" can be found. At the end of that page previous versions of the current version can be found. Youtubes of different versions can be seen.
Automated mashing and fermentation is not so strange