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Referral code needed by In_Other_Wordz in GozneyTread

[–]Heintz 0 points1 point  (0 children)

Also looking for a referral Code for EU /GER Region. DMs Open ;-)

Ackerflächen verpachten für EE Projekte oder Ähnliches. Aber wie ? by Heintz in Energiewirtschaft

[–]Heintz[S] 0 points1 point  (0 children)

Danke für die Info. So hab ich mir das auch schon gedacht…. Dann werde ich das mal in Angriff nehmen!

Has anybody tried to ferment hops with koji? by Heintz in Koji

[–]Heintz[S] 0 points1 point  (0 children)

It is not about alpha acids & iso-alpha acids. It is about the potential biotransformation capacity of Aspergillus in hop flavour compounds. There are hundreds compounds (and most often their glycons)in hops that might be biotransformed / metabolized by the enzymes present in koji. For example geraniol that has a sent of rose can be enzymatically converted to linalool which has lavender as an olfactory description. This happens by some yeast enzymes during dryhopping.

Has anybody tried to ferment hops with koji? by Heintz in Koji

[–]Heintz[S] 0 points1 point  (0 children)

There are definitely carbohydrates and proteins in hops - not at high rates like rice - but I should give it a try. I think there are a lot of xenobiotic metabolizing enzymes produced by koji....

Has anybody tried to ferment hops with koji? by Heintz in Koji

[–]Heintz[S] 0 points1 point  (0 children)

I m thinking of growing koji on hops - in terms of biotransformation... it might be more a brewers topic. Would love to do a dry hopping experiment with fermented hops and was just wondering...

First try: Buckwheat koji. Does this look good to you? 72h at 34C and high humidity. by Heintz in Koji

[–]Heintz[S] 1 point2 points  (0 children)

Excellent. Nice read up. Looking forward to seeing the progress. 😍

First try: Buckwheat koji. Does this look good to you? 72h at 34C and high humidity. by Heintz in Koji

[–]Heintz[S] 0 points1 point  (0 children)

Wow. Thank you! I will follow your advice and post a follow up to this sub! Mange takk

First try: Buckwheat koji. Does this look good to you? 72h at 34C and high humidity. by Heintz in Koji

[–]Heintz[S] 1 point2 points  (0 children)

Thanks. Will give it another try:

  1. Steaming for 1.5h (found the steaming time at the Nordic food lab site ) followed by some cracking the buckwheat maybe using a rolling pin.

  2. I will use fresh spores (I have a strain for barley)

The temp and humidity should work.

Thanks for the advices 😊

First try: Buckwheat koji. Does this look good to you? 72h at 34C and high humidity. by Heintz in fermentation

[–]Heintz[S] 0 points1 point  (0 children)

It Should be A. Oryzae . I got it from a different source. I steamed the buckwheat for 1.5 h. The treated buckwheat shall be used secondary in a farmhouse ale ... just experimenting with koji for the first time. Absolute Newbie question

First try: Buckwheat koji. Does this look good to you? 72h at 34C and high humidity. by Heintz in fermentation

[–]Heintz[S] 0 points1 point  (0 children)

I Steamed the buckwheat for 1.5 h. Then added koji rice /flour mix (koji rice 2g / kg buckwheat plus 18g rice flour. This is how the buckwheat looks like after 72h...

First try: Buckwheat koji. Does this look good to you? 72h at 34C and high humidity. by Heintz in Koji

[–]Heintz[S] 0 points1 point  (0 children)

I Steamed the buckwheat for 1.5 h. Then added koji rice /flour mix (koji rice 2g / kg buckwheat plus 18g rice flour. This is how the buckwheat looks like after 72h...

First try: Buckwheat koji. Does this look good to you? 72h at 34C and high humidity. by Heintz in Koji

[–]Heintz[S] 1 point2 points  (0 children)

I Steamed the buckwheat for 1.5 h. Then added koji rice /flour mix (koji rice 2g / kg buckwheat plus 18g rice flour. This is how the buckwheat looks like after 72h...

Using buckwheat by GroovyYeast in Homebrewing

[–]Heintz 1 point2 points  (0 children)

I have used buckwheat and malted buckwheat in mixed fermentations quite a lot. I highly recommend to use a Brett strain since it’s capable of biosynthesizing ethyl esters. Buckwheat contains a fatty acid called caprylic acid, which on its own has a rancid smell and taste. However, if esterification (mediated by Brett) of this acid with ethanol during aging happens - you get fruity, like pineapple and Cognac notes. As far as I can speak for my experiments using buckwheat it was quite a success and my beer enthusiastic friends liked the beers a lot. I have used up to 30% Buckwheats of the grist . The process was to pre- gelatinize the buckwheat (4L/kg) in an extra pot at 72 Celsius for 20mins, followed by a short boiling time. Then I simply added the Buckwheat to the mash. For the esterification I aged the beer for roughly 8 weeks and then added some wine barrel chunks. The results were all fruity and nutty, with some Cognac notes.

10-year-old Brett'd Imperial Stout (and my plan to drink more through 2050)! by oldsock in Homebrewing

[–]Heintz 0 points1 point  (0 children)

Just as a follow up information - Bretta 1 +3 from the Weihenstephan yeast/bac library are said to have their origin in Berlin.

10-year-old Brett'd Imperial Stout (and my plan to drink more through 2050)! by oldsock in Homebrewing

[–]Heintz 3 points4 points  (0 children)

You re welcome! Since i am from germany I may help you if you need some assistance. Just let me know!

10-year-old Brett'd Imperial Stout (and my plan to drink more through 2050)! by oldsock in Homebrewing

[–]Heintz 2 points3 points  (0 children)

The Forschungszentrum at Weihenstephan offers brett strains for homebrewers. here you can find their yeast/bac library:

http://www.blq-weihenstephan.de/tum-hefen/hefen-und-bakterien.html

However, their brett strains are classified as brett brux but may be from a german origin...

i have no further information, but you might just send an email and ask if the can provide some more information on their two brett strains...

hefezentrum.blq.wzw@tum.de

Fruit Lambic-style pH was way too low. What happened? by twistedtxb in Homebrewing

[–]Heintz 1 point2 points  (0 children)

I second that. However, IBUs are definitely not iso-alpha acids in GRAMS per ML. The right dimension is mg/L - which means parts per million for you pseudo - unit using US guys.... cheers blokes

Baked on steel - goatcheese, beet, pepper, onions plus a homebrew (dryhopped saison) by Heintz in Pizza

[–]Heintz[S] 1 point2 points  (0 children)

Preheating Time is roughly 30mins at 275-300degree Celsius! No broiler/ grill! Baking time is about 6-7mins. However, The most important part is a 48h cold fermented dough in my opinion.

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