46
Ingredients / Re: Fresh Ginger or Dry Ginger??
« on: January 26, 2013, 02:49:10 PM »I prefer to use the candied ginger. Chop it up and add it in the last 5 minutes of the boil.
My wife uses candied ginger for her Ginger Sanps Cider.
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My wife uses candied ginger for her Ginger Sanps Cider.
47
Events / Re: 2014 NHC is in Grand Rapids MI
« on: January 18, 2013, 11:06:15 AM »I'm excited about this! I mean, it's still a 10 hour drive from KC, but it's doable! Seattle was half a country away and Philly is too. I'm liking this Midwest location!
A midwest location is equally fair to both West and East coast dwellers.
48
Events / Re: NHC 2013 Hotel?
« on: January 18, 2013, 10:29:29 AM »Hey Guido - any more info on that parking 4 block away?
Are there any commuter lots on public transportation that can be used for parking once checked in at the hotel. Have done that in DC, worked great.
You probably know as much about parking in Philly as I do. A google link www.philadelphia.centralparking.com took me to the parking garages in town. I clicked on the Center link to the right and found a garage at 800 Market Street (4 blocks away) for $18/day with an printable online coupon. There's also a garage at the 1500 block of Market Street, but that must be a ritzier neighborhood because it was $25/day. If anyone has better intel then me about the parking situation, please chime in by all means.
49
Events / Re: NHC 2013 Hotel?
« on: January 18, 2013, 07:49:39 AM »
The hotel has several hundred rooms. I'm sure it should be good for a day or two. Nonetheless, I'll make my reservations at 9:00 on the 5th.
50
Events / Re: NHC 2013 Hotel?
« on: January 18, 2013, 07:31:52 AM »
I just assumed everyone knew it: www.ahaconference.org
51
Events / Re: NHC 2013 Hotel?
« on: January 18, 2013, 05:07:58 AM »15.2% room tax and $45 per day in parking. Gotta love Philly
Yeah. Big City; Big City prices. There appers to be a parking garage about four blocks away that's $18/day with an online coupon.
52
Events / Re: NHC 2013 Hotel?
« on: January 18, 2013, 04:37:33 AM »
The hotel info is up on the conference website. It's the Philadelphia Marriott downtown.
53
Events / Re: NHC 2013
« on: January 09, 2013, 05:56:42 PM »
Will it be possible to register for a friend? He's an AHA member.
54
All Grain Brewing / Re: wit beer
« on: December 15, 2012, 07:29:59 PM »Thinking about using the following recipe for a wit beer. My question is, is a step mash necessary? I am not able to heat my mash tun. if a step mash is necessary, what should be the initial water/grist ratio? What ratio should i end at?
Blanche Oreiller
(5 gallons/19 L, all-grain)
OG = 1.050 (12.4 °P) FG = 1.011 (2.8 °P)
IBU = 20 SRM: 4 ABV = 5.0%
Ingredients
4.5 lb. (2.0 kg) flaked wheat (1 °L)
4.9 lb. (2.2 kg) Pilsner malt (1.6 °L)
1.1 lb. (0.5 kg) flaked oats (1 °L)
0.25 lb. (113 g) Munich malt (8 °L)
0.5 lb. (227 g) rice hulls or other natural filter
4 AAU Hallertau hops (60 mins) (1.0 oz/28 g of 4% alpha acids)
1.5 oz. (43 g) fresh citrus zest (5 mins)
0.4 oz. (11 g) crushed coriander seed (5 mins)
0.03 oz. (1 g) dried chamomile flowers (5 mins)
Wyeast 3944 (Belgian Witbier), White Labs WLP400 (Belgian Wit Ale) or Brewferm Blanche dried yeast
Step by Step
Mill the grains (including the flaked grains, but excluding the rice hulls). Mix the rice hulls into the grain post milling and dough-in targeting a mash of around 1.5 quarts of water to one pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 122 °F (50 °C). Hold the mash at 122 °F (50 °C) for 15 minutes then raise the temperature over the next 15 minutes to 154 °F (68 °C). Hold until conversion is complete, about 60 to 90 minutes. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.039 (9.7 °P).
If you have the means, I HIGHLY recommend a step mash. Especially, the mash out. The higher temp thins the wort and helps avoid the dreaded struck mash.
55
All Grain Brewing / Re: Water profile: Can someone just tell me what to do?
« on: December 15, 2012, 02:48:25 PM »Americans obsess over brewing water. I don't think it's really all that important, in the grand scheme of things. Use a light touch. Only add stuff if you have a specific reason to do so. All things being equal, I've had the best results just by using the least-mineralized water I can. Make sure you hit your target pH though (use acid if you need to), because that can make a big difference.
Couldn't agree more. Only a small percentage of people should have a problem with their water. Of course, I'm fortunate to have very soft water. I put a little dash of gypsum in for APA's and IPA's, but otherwise I use it as is with great results.
56
Ingredients / Re: Cinnamon
« on: December 08, 2012, 05:21:31 PM »Hi All,
I went to my grocery store to buy a cinnamon stick to place in my Saison D'Hiver, but they were sold out. I have some very good Saigon cinnamon here at home, but it is in powdered form. So, I have a couple of questions. Is it a good idea to use powdered cinnamon? Also, how much should I use? I was thinking of just using one gram in the five gallons.
Powdered Saigon cinnamon rocks. I add it as a steep at the end of the boil. I also mix it in some in hot water to make a sort of tea for a "dry hop" in the secondary. This helps me dial in the precise amount I want in my Pumpkin Ale.
57
Events / Re: 2014 NHC is in Grand Rapids MI
« on: December 07, 2012, 04:28:56 PM »
We even know where it's at: De Vos Place Convention Center. We know more about the 2014 NHC than we do the 2013 NHC. Just sayin...
58
Events / Re: 2014 NHC is in Grand Rapids MI
« on: December 06, 2012, 02:42:54 PM »Grand Rapids beat out several cities for the event, including Austin, Texas, which was knocked out by strict liquor-control laws that prevented further consideration.
Looks like the Texans have some work to do.
If they could get the laws fixed, Austin wouldn't be a bad place. I heard the barbeque and music are good there.
59
Yeast and Fermentation / Re: WTF?
« on: December 05, 2012, 05:52:24 PM »Beer Gremlins.
yeah, these guys are nasty little boogers. and they don't stop there. i have had beer vanish from my fridge without any other explanation. Or could it be my sons and their friends? Nah.
on the other hand. the final gravity is 1.014, one you read a little low on the hydrometer the other you erred high. hence both readings demonstrating the same accuracy (distance to true number) but precision is off (measure of repeatability) solve the first with averaging, the second problem with calibration.
+1 on the explanation. Sometimes the numbers don't cooperate. It's within the margin of error (1.014). RDWHAHB!
60
General Homebrew Discussion / Re: What's Brewing This Weekend - 12/7 Edition
« on: December 05, 2012, 02:17:34 PM »
Never heard of this before, but my wife wants me to make a black ESB.