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Topics - hopfenundmalz

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1
Equipment and Software / Cleaning Beerstone
« on: May 06, 2013, 01:57:03 pm »
Beerstone is sometimes on my Blichmann conical after fermenting. John Blichmann was at the LHBS for BigBrew. Asked if Star San and a green scrubbie was the way to go, and he said it is not bad. The best they have found at the homebrew level is white vinegar and a green scrubbie, he said it works better.

Will try this next time I use the conical.

2
Going Pro / What Am I Missing in This Artcle?
« on: April 15, 2013, 05:44:02 pm »
No Experience. $7000 dollars. = Profit!

Typo on the amount? Will they hire someone that knows how to brew?

http://www.mlive.com/news/kalamazoo/index.ssf/2013/04/miller_road_microbrewery.html

3
Yeast and Fermentation / Unusual Lager Start of Fermentation
« on: February 10, 2013, 06:39:48 am »
This has happened twice, once on a CAP with WLP833, and now with a Munich Helles with the WLP835 X strain. The wort has been chilled to 45F, pumped into the conical, O2 added and the yeast pitched. On the Helles I waited for about 5 hours for the trub to settle, dumped a pint, and then shot the O2 and pitched the yeast from 6L of starter. The lag time was getting to be long, no signs of activity.

So after about 40 hours I put 2 PSI of CO2 on the bottom port, and cracked the valve to blow the Yeast off the bottom. Fermentation was evident, and it has kept going at an active rate for a lager.

I assume that the yeast were all on the bottom. They had been going through the lag phase, but were not dispersed in the wort. What does everyone think?

The CAP last year turned out fine. I think the Helles will be OK to.


4
Beer Travel / Austin
« on: February 02, 2013, 04:18:26 pm »
We were just down in TX last week, the main reason was to visit family in South Texas. Had some Shiner Black, the FM 966 farmhouse, and lots of Indio at the BiLs.

Stayed a couple nights in Austin with the niece and her husband. We went to Bangers one night in Downtown Austin. Place does a lot of their own wurst, good and unique toppings, sides were better than expected. German potato salad was excellent. The place has 100 beers on tap. Some were showing their age, but the popular local brews were fresh. I would go back without hesitation.

Also went to the Gingerman. Live Oak Pilz is good stuff.

Also managed to hit City Market in Luling for some Q on the way to the Rio Grande Valley, and on the way back hit Kruetz in Lockhart for another helping of Q. The brisket at Kruetz won our vote for this trip.

5
General Homebrew Discussion / DIPA Review by Professional Brewer - Bell's Hopslam
« on: January 24, 2013, 01:50:07 pm »
From beerpulse, John Mallet of Bells (Director of Brewing Operations) on Hopslam.

"I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.”

My wife really liked that one. :)



6
Ingredients / WLP 835
« on: January 08, 2013, 08:28:40 pm »
Has anyone used the WLP 835 German Lager X strain, my wife pointed it out so we got a vial? From the White Labs site, I can only guess it is from Kloster Andechs. In English, Andechs would sound like Andex. The beers they say it is good for are what Andechs brews. Plan to use it for a Helles.

Here you go from White Labs...

WLP835 German Lager X
Classic yeast from a famous Bavarian monastery. This strain develops a creamy, malty beer profile with low sulfur production and low esters. It is a great choice for styles like traditional Helles, Oktoberfest, Bock, and Dunkel.
Attenuation : 70-76%
Flocculation: Med
Optimum Fermentation Temperature: 50-54°F
Alcohol Tolerance: Medium-High



7
Ingredients / WY 2352 Origin?
« on: December 22, 2012, 06:31:20 am »
Looked at the Wyeast Private Collection for Jan-Feb. Does anyone have an idea as to the brewery origin of the WY-2352 Munich Lager II strain?

8
Events / 2014 NHC is in Grand Rapids MI
« on: December 06, 2012, 02:10:35 pm »
This was on the interwebs today and is popping up on other forums.

Gary, Crispy, or Fred might add to this later.

Sort of local to me.  About a 2 hour drive. :)


http://www.grbj.com/articles/75647-beer-association-taps-grand-rapids-for-national-convention

9
All Things Food / Smoked Turkey Video
« on: November 22, 2012, 07:59:52 am »
Franklin's BBQ had the best brisket I have ever had.

Here is Aaron Franklin showing how to smoke a turkey. The wife watched it, says I need to learn how.  ;D

There are also segments where he does brisket. I must watch those too.

http://www.youtube.com/watch?v=2zWHOEkBLAg&feature=share

10
Beer Recipes / Graetzer Recipe/Article in Zymurgy Nov/Dec 2012
« on: November 02, 2012, 08:02:38 pm »
Good article and I follow the recipe.  Where I had questions is where the author gives the water profile for Grodzisk. It is very hard and very alkaline.

One has to wonder if they treated the water to make a beer with just wheat malt and finished color given as 3oL (SRM?) in the recipe. That water looks a lot like my tap water, so I would think the RA is in the 150 to 200 range. I smoked wheat malt and made on last year with the 'yellow' profile from Brunwater.

Any ideas? I might shoot an e-mail off the the editors and see if the author can respond.

11
All Things Food / Salumi demo by Ruhlman&Polcyn at Publican Today 10/20
« on: October 20, 2012, 06:16:44 am »
Just found out about this. There will be a demo at Publican today by Polcyn and Ruhlman from 1 to 3.

If I were in Chicago I would be there. Heads up for anyone in Chicago.

http://thepublicanrestaurant.com/

12
General Homebrew Discussion / Homebrew Store in Alabama Raided
« on: September 21, 2012, 05:40:42 am »
This was a surprise as I surf the net this morning -or maybe not.

http://blog.al.com/spotnews/2012/09/abc_agents_raid_birmingham_bee.html

13
Beer Travel / Colorado and Utah Trip?
« on: August 13, 2012, 06:52:44 am »
Looking for any information that the collective can give us. We are flying to Denver and then driving to Moab UT in Sept. We know the Moab area, and are going to do some hikes in the parks (some trails for the 2nd or more times)

We will go to Fort Collins for a couple nights. Odell and New Belgium are on our list. Anything to add? Is Funkworks/Crooked Stave worth a visit? Recommendations on hotels would be good.

Haven't been through Colorado to Utah in many years. Recommendations close to I-70 would be good.

Return trip might include Telluride, Durango and on to Alamosa. Only been to Durango on the southern route, and have done the train ride.

14
All Things Food / New Sausage Book by Ruhlman and Polcyn
« on: August 08, 2012, 02:32:07 pm »
This one has been in the works for a while. Chef Polcyn has talked about work on the next book - Salumi. You know, those tasty Itaialian sausages. Chef Polcyn has had some really good ones at the restaurant in the past.

Coming out soon.
http://www.amazon.com/Salumi-The-Craft-Italian-Curing/dp/0393068595/ref=sr_1_1?ie=UTF8&qid=1344442704&sr=8-1&keywords=salumi

15
General Homebrew Discussion / Ken Schramm in Hospital
« on: August 03, 2012, 02:35:13 pm »
Wondered if this was appropriate, but seeing that Mead Day is coming up, thought I would post.
 From facebook:

"Been experiencing chest pain lately, and thought it was asthma. I had a cardiac catheterization today. I'm having bypass surgery on Wednesday at Troy Beaumont Hospital to re-establish blood flow through five blocked coronary arteries. "

Keep Ken in your thoughts as you make the Mead on Mead day.

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