8431
Questions about the forum? / Re: Members only section?
« on: January 05, 2010, 01:53:36 PM »
Nope, not up yet. AFAIK, it'll be part of the "regular" AHA website. We'll be sure to let everybody know once it's happening.
News: Welcome to the American Homebrewers Association Forum. Though you do not need to be a member to participate, we would love for you to join us!
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8432
General Homebrew Discussion / Re: what are your goals for 2 ought 10
« on: January 05, 2010, 12:23:57 PM »
To not cut corners when I brew, to not waste time when I brew, to make the best beer I can possibly make while doing the least work and having the most fun I possibly can.
8433
General Homebrew Discussion / Re: dry hop time and taste?
« on: January 05, 2010, 12:08:42 PM »
In general, I've preferred the results I get dry hopping with American hops to most others. But tastes vary....
8434
General Homebrew Discussion / Re: dry hop time and taste?
« on: January 05, 2010, 10:40:44 AM »8435
Ingredients / Re: American 2-Row vs. British Pale
« on: January 05, 2010, 09:54:23 AM »And why would that make a difference, and what would the difference be?
brew the same beer twice - once with american 2-row, once with MO - certainly not scientific due to all the other variables, but you'll get a good comparison.
Oh, I'm well aware of the flavor differences. What I'm trying to grok is _why_ there are flavor differences. Is it simply the variety of barley? If so, why isn't MO grown in the states? And what does floor malting add to it that other types of malting don't? There's so much that homebrewers accept just because "somebody said so"....I want to know why!
8436
Ingredients / Re: American 2-Row vs. British Pale
« on: January 04, 2010, 03:36:29 PM »
I was under the impression that only 1 or 2 maltsters were still floor malting. And why would that make a difference, and what would the difference be? I swear I'm not being difficult, just trying to understand.
8437
General Homebrew Discussion / Re: dry time and taste?
« on: January 04, 2010, 03:27:10 PM »
AFAIAC, that's what you get with Fuggle dry hops. My personal experience and tastes tell me to avoid Fuggles as dry hops.
8438
Ingredients / Re: American 2-Row vs. British Pale
« on: January 04, 2010, 12:52:50 PM »Regular US pale malt vs UK pale malt, I don't think there's much difference. US 2-row vs Maris Otter though, definitely. I keep both on hand.
I'm confused.....isn't MO a 2 row malt? Can't it be kilned any way the maltster wants? Isn't "regular US pale malt" a 2 row malt, too? Can't it be kilned any way the maltster wants? So what is it that makes MO better than US 2 row malt, assuming they're kilned the same? Is it the malt variety? If so, is there any reason MO couldn't be grown in the US?
8439
The Pub / Re: Going Green?
« on: January 04, 2010, 12:36:58 PM »Green tax is just a "convenient" way to tax us more. Get used to it.
What about the hotels, and their bedding and towel policies? They don't swap bedding during your stay unless you specifically request it, and towels you should reuse. It saves millions of dollars, causes less pollution, and uses less fossil fuels, etc.
Where did all that saved money go? Hotel rates didn't drop.
OTOH, maybe they didn't go up as much as they would have otherwise.
8440
Ingredients / Re: Best Hallertau Substitute
« on: January 04, 2010, 12:35:15 PM »I might even like the US Tett better than GR Tett simple from a freshness perspective...
I agree. The last 2 batches of pils I've made were with all US Tett and they're great hops.
8441
Ingredients / Re: Best Hallertau Substitute
« on: January 04, 2010, 11:35:46 AM »
Maybe a bit, but at least partially because since they're grown around here I can always get really fresh ones.
You be careful on that mountain, dude!
You be careful on that mountain, dude!
8442
Ingredients / Re: Best Hallertau Substitute
« on: January 04, 2010, 11:02:10 AM »
Mt. Hood for me.
8443
General Homebrew Discussion / Re: Next brew
« on: January 04, 2010, 09:33:54 AM »
A bock is generally a lot less hoppy than an alt, so that's what I was getting at. But it's probably possible to get them to converge somewhere in the middle so that neither is too far off.
8444
The Pub / Re: Going Green?
« on: January 04, 2010, 09:32:30 AM »Check this out. http://www.breitbart.com/article.php?id=CNG.af09375837a21e6bf486e0c8aed43c9a.01&show_article=1
Sounds like a great idea to me. A lot of places around here already do it. It's really easy to avoid paying that nickel by just bringing your own bag. No big deal.
8445
Yeast and Fermentation / Re: Blond Ale using S05 - Secondary Champagne Yeast?
« on: January 04, 2010, 09:28:49 AM »From all I have heard/read champagne yeast in beer is a bad idea flavor wise
That's been my experience.