| Author |
Message |
    
Jeremy S (152.163.252.67)
| | Posted on Friday, December 12, 2003 - 01:32 am: | 
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Question #1: Would adding hops to the steeping water for my SG be considered a form of FWH?
Question #2: God forbid that you should run out of brew and you have no money to run and buy some. What do you drink in place of beer? I drink tea (still brewing  )I am on my second pot of the night...yup I'm poor.  |
John From NH (64.222.176.108)
| | Posted on Friday, December 12, 2003 - 01:40 am: |
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...if I run out of beer then I just sit in the corner curled up in a ball (much like a featherless baby bird) and cry...
man, I'm getting choked up just thinking about it |
John From NH (64.222.176.108)
| | Posted on Friday, December 12, 2003 - 01:42 am: |
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Did I mention that I have serious problems |
Belly Buster Bob (142.177.95.226)
| | Posted on Friday, December 12, 2003 - 01:49 am: |
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what do you mean by "run out of beer" I don't understand |
Jeremy S (152.163.252.67)
| | Posted on Friday, December 12, 2003 - 03:27 am: |
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I am out of beer and I am quitting smoking...cold turkey! <----BAD COMBO!!! Drank my last HB yesterday and have to wait 'till Sat or Sun to have any sort of beer...I'll even settle for a BMC...that's how desperate I am!!! Anyone want to next day a few bottles to me? |
PalerThanAle (24.223.215.138)
| | Posted on Friday, December 12, 2003 - 04:24 am: |
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Looks like you pick the wrong week to stop sniffing glue...
"run out of beer" I understand the words individually, but when you put them together I get confused.
PTA |
Mike Kessenich (165.189.92.23)
| | Posted on Friday, December 12, 2003 - 01:22 pm: |
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Airplane, ha ha ha ha ha ha, love that bit! |
Bill Pierce (24.141.63.119)
| | Posted on Friday, December 12, 2003 - 01:26 pm: |
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I suppose adding hops to the steeping water would constitute FWH, sort of. The specific gravity and pH of the steep are lower and higher respectively than the first runnings from mashing, however, so the results will not be quite the same. |
tim roth (216.180.208.65)
| | Posted on Friday, December 12, 2003 - 02:25 pm: |
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Jeremy, Running out of beer and quit smoking?
This is actually a good combination. It will help your liver flush out the nasty nicotine much quicker as it won't be busy working on alcohol. It worked for me, 11 years ago and counting. Hang in there, Cheers, Tim |
chumley (199.92.192.126)
| | Posted on Friday, December 12, 2003 - 03:53 pm: |
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>>What do you drink in place of beer?
Ummmm....this is a tough one.....bourbon and squirt? Merlot? gin & tonic?....???
I know...
cider! |
Bill Pierce (24.141.63.119)
| | Posted on Friday, December 12, 2003 - 03:57 pm: |
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What's the matter with a cold glass of water, which frankly I find more refreshing than much of the watery swill that too many people believe is how beer should taste. |
PalerThanAle (65.168.73.62)
| | Posted on Friday, December 12, 2003 - 03:58 pm: |
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I only drink water as an ingredient....
PTA |
brewjones (66.190.251.225)
| | Posted on Friday, December 12, 2003 - 04:04 pm: |
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Jeremy,
Are you the guy who is brewing 2.5 gallons? Maybe this is a sign
brewjones |
Henry Raynor (130.76.32.20)
| | Posted on Friday, December 12, 2003 - 04:16 pm: |
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"run out of beer"???
You mean, like, if I fell in?
Definitely not. |
Tom Burk (207.73.100.20)
| | Posted on Friday, December 12, 2003 - 04:20 pm: |
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Jeremy, I drink alot of water and some milk and juice. Used to drink several Mt. Dews a day. I quit and have gone from 240# down to 200# and don't feel as tired. No cut back on the beer and I don't run out, I would be like John. |
Jordan West (206.27.153.31)
| | Posted on Friday, December 12, 2003 - 04:23 pm: |
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Joey, do you like to hang around gymnasiums? |
Brew Labs (150.159.224.8)
| | Posted on Friday, December 12, 2003 - 05:11 pm: |
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water is still my favorite drink. perhaps that's because i have a rare, non-insulin type of diabetes that affect the pituitary's ability to produce Anit-diuretic-hormone which therefore makes me extremely thirsty all the time if i don't take my medication.
this condidtion has given me the super power of chugging tho...won lot's of contests in college. |
Brew Labs (150.159.224.8)
| | Posted on Friday, December 12, 2003 - 05:12 pm: |
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joey..have you ever seen a grown man naked? |
John From NH (64.223.179.154)
| | Posted on Friday, December 12, 2003 - 06:25 pm: |
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joey..do you like movies about gladiators |
aquavitae (134.84.195.46)
| | Posted on Friday, December 12, 2003 - 07:21 pm: |
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joey, have you ever used peat smoked malt in a wee heavy? |
Jeremy S (205.188.208.75)
| | Posted on Friday, December 12, 2003 - 10:32 pm: |
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Yeah I brew 2.5 gallons...gonna start on 5's as soon as I get $70 for an intermediate starter kit...it has 6.5 gal primary, 5 gal carboy, bottling bucket and lots of other goodies, some of which I have already...it'll be nice to have two hydrometers and cappers. For my first two batches I'm gonna do a quick ale...I'll have four cases in less than a month! Then I'll start emulating Walt!! I'm gonna try to max out my hydro...it tops out at 1.170! hehehe |
Hophead (167.4.1.38)
| | Posted on Friday, December 12, 2003 - 10:44 pm: |
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#1, I would say if anything it's closer to MH (mash hopping), and not at all like FWHing, and won't even be as effective as mash hopping for the reasons BP mentioned. If you don't want them in the boil, atleast add them to the grain for the whole mash and sparge.
#2, call a friend over that has beer. |
Adam W (128.125.6.113)
| | Posted on Saturday, December 13, 2003 - 12:27 am: |
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Regarding #1...
I think one of the most important factors in FWH is the interaction and binding of the hops' oils/resins with various malt constituents, such as proteins, before they are denatured by the boil. Water has none of this so I don't think it will work. |
Jeremy S (205.188.208.75)
| | Posted on Saturday, December 13, 2003 - 12:54 am: |
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But doesn't steeping say a crystal malt pull proteins from the grain? This is what I assumed was what gave the extract based beer better head retention and freshness. |
Brandon Dachel (216.177.117.110)
| | Posted on Saturday, December 13, 2003 - 12:51 pm: |
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> But doesn't steeping say a crystal malt pull
> proteins from the grain?
Uh, no. Well maybe, but that's not the point. I *think* what you're getting at is steeping something like carapils which is used for head retention. However it should be mashed, not steeped. Wheat specifically is used in small portions for head retention as well.
> This is what I assumed was what gave the extract
> based beer better head retention and freshness.
Freshness? |
Jeremy S (152.163.252.67)
| | Posted on Saturday, December 13, 2003 - 08:55 pm: |
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Sorry freshness shuold have been in quotes...I made an extract based beer without using any grains and it turned out OK, but it was kind of stale or old tasting...that's the only way I can discribe it.
To quote Mr. Palmer "One of the best things that a new brewer can do to get a feel for using grain is to steep specialty grains in hot water and use this wort for an extract-based recipe. Using specialty grain allows the brewer to increase the complexity of the wort from what is available commercially as extract-alone. Steeping grain also adds "freshness" to an extract brew. So often, the extract you buy may be more than a year old and the resulting beer may have a dull, soapy character due to oxidation. Creating some new wort by steeping crushed grain adds back the fresh malt character that is often missing from all extract recipes."
I do know that a carapils has to be mashed, but that was not what I was asking...sorry for any confusion. |
Bill Pierce (24.141.63.119)
| | Posted on Sunday, December 14, 2003 - 04:13 pm: |
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Jeremy, the concern about steeping some grains is that it will extract *starches*, not proteins. The protein content of malting barley is low enough that it is not much a factor in terms of its effect on the beer. For what it's worth, the protein content of beer averages about 7 percent of the total gravity.
To return to the question about starches, in crystal malts the starches are largely "preconverted" to sugars in the malting process. Therefore there is much less concern about extracting starches into the beer, which can cause haze and provide nutrients for beer-spoiling bacteria. |
Brews and Views Archive 2003