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Can someone point me to the Brülosopher exbeeriment on Munich Helles with Kolsch yeast versus 34/70? I can't find it on his site. I just find a similar Marzen exbeeriment.
You two need to take it off line.Thanks.
Quote from: Joe Sr. on November 11, 2015, 02:36:31 pmYou two need to take it off line.Thanks.Thanks Joe.Seriously, I have never minded that a thread derails because I think there is a lot that can be learned from sideways conversations (I know this irritates some of you but I sometimes learn more for 'derailed" threads than I do one's that have already covered a topic and would have otherwise died.). But lets treat each other with respect, please. It is the law of the forum. Obviously we aren't always going to agree but there's no reason to be jerks to each other.
Quote from: alestateyall on November 11, 2015, 09:50:07 pmCan someone point me to the Brülosopher exbeeriment on Munich Helles with Kolsch yeast versus 34/70? I can't find it on his site. I just find a similar Marzen exbeeriment.That was the one he was referencing:http://brulosophy.com/2015/04/13/lager-fermentation-traditional-yeast-vs-hybrid-yeast-exbeeriment-results/
Quote from: RPIScotty on November 12, 2015, 04:44:10 amQuote from: alestateyall on November 11, 2015, 09:50:07 pmCan someone point me to the Brülosopher exbeeriment on Munich Helles with Kolsch yeast versus 34/70? I can't find it on his site. I just find a similar Marzen exbeeriment.That was the one he was referencing:http://brulosophy.com/2015/04/13/lager-fermentation-traditional-yeast-vs-hybrid-yeast-exbeeriment-results/ Are you sure? That exbeeriment compares a Fest beer made with 34/70 vs wlp029. But I keep reading that people can't distinguish Munich Helles made with 34/70 vs wlp029.
Since this thread has been one giant derail anyway, I'll say that the fact that 029 is so mild (and dare say sort of lager like) is exactly why I prefer 2565 for kolsch. It's just a better kolsch strain IMO, aside from being a PITA to clear.
Quote from: HoosierBrew on November 11, 2015, 06:03:06 amSince this thread has been one giant derail anyway, I'll say that the fact that 029 is so mild (and dare say sort of lager like) is exactly why I prefer 2565 for kolsch. It's just a better kolsch strain IMO, aside from being a PITA to clear.Agree with this, my Kolsch is almost ready for clearing. I used 029 and GY021. The 021 tastes to me to be the same strain as 2565, which I like better. The 029 is more lagerish. I like both, but for Kolsch my favorite in this split batch is the GY021. I could be wrong with out a side by side.
Quote from: Kit B on November 11, 2015, 03:16:07 pmQuote from: dilluh98 on November 11, 2015, 03:10:21 pmQuote from: Kit B on November 11, 2015, 01:52:00 pmQuote from: dilluh98 on November 11, 2015, 01:48:18 pmTo further derail... For the curious, do you know the equations (or have a link to them) for calculating boiling water additions for such a step mash?Here's a good start, for you:http://howtobrew.com/book/section-3/the-methods-of-mashing/calculations-for-boiling-water-additionsThanks. I know I've seen these before. Unfortunately, I think something in the formula given might be lacking.For sure, the specific heat & mass of your vessel are missing, but that's usually a small factor.To me, there also seems to be a comparison portion of the formula missing.I'll have to dig some more.But, that information will get you extremely close.There is a real nice thread over at HBT where a gentleman went though and derived the equation from its basis in thermodynamics and then compared it to Palmers simplification in HTB. If I can find it I'll post it. It may have the missing pieces your talking about. Palmer simplified the equation for general use. EDIT: found it - https://www.homebrewersassociation.org/forum/index.php?topic=24895.msg318648#msg318648
Quote from: dilluh98 on November 11, 2015, 03:10:21 pmQuote from: Kit B on November 11, 2015, 01:52:00 pmQuote from: dilluh98 on November 11, 2015, 01:48:18 pmTo further derail... For the curious, do you know the equations (or have a link to them) for calculating boiling water additions for such a step mash?Here's a good start, for you:http://howtobrew.com/book/section-3/the-methods-of-mashing/calculations-for-boiling-water-additionsThanks. I know I've seen these before. Unfortunately, I think something in the formula given might be lacking.For sure, the specific heat & mass of your vessel are missing, but that's usually a small factor.To me, there also seems to be a comparison portion of the formula missing.I'll have to dig some more.But, that information will get you extremely close.
Quote from: Kit B on November 11, 2015, 01:52:00 pmQuote from: dilluh98 on November 11, 2015, 01:48:18 pmTo further derail... For the curious, do you know the equations (or have a link to them) for calculating boiling water additions for such a step mash?Here's a good start, for you:http://howtobrew.com/book/section-3/the-methods-of-mashing/calculations-for-boiling-water-additionsThanks. I know I've seen these before.
Quote from: dilluh98 on November 11, 2015, 01:48:18 pmTo further derail... For the curious, do you know the equations (or have a link to them) for calculating boiling water additions for such a step mash?Here's a good start, for you:http://howtobrew.com/book/section-3/the-methods-of-mashing/calculations-for-boiling-water-additions
To further derail... For the curious, do you know the equations (or have a link to them) for calculating boiling water additions for such a step mash?