2671
General Homebrew Discussion / Re: Which varieties of hops are good for growing?
« on: January 24, 2011, 09:26:28 am »
I think you might have trouble finding any Simcoe. 
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2672
General Homebrew Discussion / Re: Hopstand Flame out hops - IBU contributions
« on: January 24, 2011, 09:04:19 am »
I would pay more attention to the utilization number than the % of total IBUs. The ~10% utilization is good information.
Ruination has a big bittering charge at 60 minutes - at least in the BYO recipe that the Stone brewers provided.
FW UnionJack has fewer IBUs from the boil, but a huge charge into the whirlpool. Listen to the FW episodes in the Brewing Network.
Pelican Pubs Kiwanda Cream ale has 100% of the IBUs from the whirlpool, as they add no hops to the boil per Darron Welch in BYO.
Ruination has a big bittering charge at 60 minutes - at least in the BYO recipe that the Stone brewers provided.
FW UnionJack has fewer IBUs from the boil, but a huge charge into the whirlpool. Listen to the FW episodes in the Brewing Network.
Pelican Pubs Kiwanda Cream ale has 100% of the IBUs from the whirlpool, as they add no hops to the boil per Darron Welch in BYO.
2673
General Homebrew Discussion / Re: totally random
« on: January 24, 2011, 08:45:09 am »
Find a local club, your learning rate will increase very vast.
I have been brewing for 18 years, somewhere around 290 batches (I have to count those up before I lose track). It is a great hobby.
I have been brewing for 18 years, somewhere around 290 batches (I have to count those up before I lose track). It is a great hobby.
2674
General Homebrew Discussion / Re: Growing Hops, Which bines?
« on: January 24, 2011, 08:39:10 am »
Phil, since you are in France, you might be able to find half of a wine barrel, which might be about right. I have seen pictures of mature crowns that pretty much fill a 5 cu ft wheelbarrow when being transplanted.
2675
General Homebrew Discussion / Re: Growing Hops, Which bines?
« on: January 24, 2011, 06:17:47 am »
You want a really big pot, otherwise they will become root bound after the first or second year.
2676
General Homebrew Discussion / Re: Hopstand Flame out hops - IBU contributions
« on: January 23, 2011, 04:21:57 pm »Based on a presentation at the last NHC, there is a good chance that commercial hop drying drives of most of the Farnesene.
Kai
You are correct. Unless you grow and dry your own.
2677
Beer Travel / Re: London
« on: January 23, 2011, 04:19:55 pm »
[[/quote]
These are different pubs, but with very similar names, so one can see the confusion. Strangely enough though, Elvis is one of the kings on the Famous Three Kings sign.
Somehwere, someone has written about British pub names and the recurrence. There's some fairly deep history in some of them, and some quite unusual names.
[/quote]
Sort of like all of the Red Lion pubs not too far from Tragalger Square.
These are different pubs, but with very similar names, so one can see the confusion. Strangely enough though, Elvis is one of the kings on the Famous Three Kings sign.
Somehwere, someone has written about British pub names and the recurrence. There's some fairly deep history in some of them, and some quite unusual names.
[/quote]
Sort of like all of the Red Lion pubs not too far from Tragalger Square.
2678
Beer Travel / Re: London
« on: January 23, 2011, 02:33:36 pm »OK the one of was thinking of is The Three Kings in , Elvis was one of the kings.Famous Three Kings is in West Kensington, which is some way and several postcodes from Clerkenwell. Still, the tube would get you about if you were motivated.No Fullers tours on Sunday.... Someone in entourage needed to see NFL... in 3 Famous Kings... 4 beers on cask we will survive... ( not sure they're meeting style descriptions.. But who cares)Is that the place in Clerkenwell? I think we walked by there and did not stop.
From there you couild go to Ye Olde Mitre (hard to find), might not be open on Sunday.
I was about to suggest some more, but nah, whose won't be open.
It might look different today. http://www.beerintheevening.com/pubs/s/17/1792/Three_Kings/Clerkenwell
2679
General Homebrew Discussion / Re: Hopstand Flame out hops - IBU contributions
« on: January 23, 2011, 02:21:46 pm »The essential oils can combine to form the flavor compounds. The essential oils are in the beer if you dry hop. I have aded hops at 180F to keep some in the beer, or let it combine.I'm not sure I understand, are you saying that hops high in low temp flash points of essential oils make good candidates for dry hopping? I see some of my favorites on the Hopunion data page are high in Farnesene:
Flash points for the essential oils.
Caryophyllene=200F
Humulene=110F
Myrcene=103F
Farnesene=79F
I think you see which aroma oils ones are had by dry hopping.
Amarillo 2-4%
Cascade 4-8%
Saaz (US) 9-13%
Sterling 11-17%
Some I don't like for dry hop, but do like for late or whirlpool hopping are low in Farnesene:
Chinook <1%
Columbus <1%
Hallertau <1%
Simcoe <1%
[/quote]
It has to do with the flash points. That big blast of aroma you get when putting a charge of hops into the boil - that are the oils leaving the beer. Some get disolved and turn into flavor compunds. Dry hopping at roon temperature allow those with the lower flash point to disolve into the beer, rather than being driven off.
Farensene=floral. Myrcene = citrus and fruity. Humulene=spicy and dank.
2680
Beer Travel / Re: London
« on: January 23, 2011, 01:34:13 pm »No Fullers tours on Sunday.... Someone in entourage needed to see NFL... in 3 Famous Kings... 4 beers on cask we will survive... ( not sure they're meeting style descriptions.. But who cares)
Is that the place in Clerkenwell? I think we walked by there and did not stop.
From there you couild go to Ye Olde Mitre (hard to find), might not be open on Sunday.
I was about to suggest some more, but nah, whose won't be open.
2681
General Homebrew Discussion / Re: Hopstand Flame out hops - IBU contributions
« on: January 23, 2011, 11:57:24 am »I've pondered hopstanding and it's perceived effects many times. I think a flameout addition will dissolve the essential oils (lupulin) from the glands of the hops and lend a very aromatic wort. However after every minute of soaking time I think there is loss of some aromatics. The aromatic compounds slowly volatilize over time as they soak in the near boiling wort. How much? That's the question I keep asking myself. I think there's a window of opportunity to capture the very fresh aromatics in the wort. 5min, 10 min, 30 min?The essential oils can combine to form the flavor compounds. The essential oils are in the beer if you dry hop. I have aded hops at 180F to keep some in the beer, or let it combine.
Hops for thought.
Flash points for the essential oils.
Caryophyllene=200F
Humulene=110F
Myrcene=103F
Farnesene=79F
I think you see which aroma oils ones are had by dry hopping.
2682
General Homebrew Discussion / Re: Burton ale
« on: January 23, 2011, 06:51:57 am »
I did a circa 1900 IPA last year that was similar in some aspects. OG=1.070, all MO, about 1 lb of kettle hops, but 1028 ale yeast not Windsor. The brew was very simple. Then you ferment, and age it for a year. That is the hard part, as you might sample it, and you go - not so good. Early I was tempted to dump it. After about 10 months it had dropped bright and tasted pretty good- couldn't wait any longer - it was dry hopped and turned out fantastic.
Just follow the directions in the article. The hard part is the year wait. If you sample young, it will be not so good. That is due to the sulfate in the water and tannins from so much low alpha hops in the boil, in my opinion. Once it drops brilliant, that is when it gets good. The dry hopping is also a key point. I think 2 oz/5 gallons would be just fine. You won't believe this beer is old.
My internal debate is should I make the 1900 IPA again, or do the Burton. The IPA hung around for a 10 months, then was gone in a couple of weeks. I expect the Burton would be similar.
Just follow the directions in the article. The hard part is the year wait. If you sample young, it will be not so good. That is due to the sulfate in the water and tannins from so much low alpha hops in the boil, in my opinion. Once it drops brilliant, that is when it gets good. The dry hopping is also a key point. I think 2 oz/5 gallons would be just fine. You won't believe this beer is old.
My internal debate is should I make the 1900 IPA again, or do the Burton. The IPA hung around for a 10 months, then was gone in a couple of weeks. I expect the Burton would be similar.
2683
Beer Travel / Re: When ya goto Tulsa
« on: January 22, 2011, 06:33:32 pm »It's really a great little bar/tap house. It may seem unworthy compared to other big city venues, but obviously they're doin' something right... as they just made DRAFT Magazine's 2011:America's 100 Best Beer Bars list!Jeff, thanks for the link. Some real good ones on there. Your local is in good company.
DRAFT Magazine's 2011:America's 100 Best Beer Bars
http://draftmag.com/new/Feature/americas-100-best-beer-bars-2011/#/midwest
2684
Beer Travel / Re: London
« on: January 22, 2011, 06:11:44 pm »
Have reservations for the tour. It is worth it. The reception area/museum/brewery tap in the vaults is very impressive, and the beer is not bad. Go to the brewery shop afterwards for some alcohol fueled purchases.
You can walk along the Thames back towards Hammersmith (hint - keep the river to your right). Stop at the Dove for a pint, as it is a historic pub that the wife and I have fond memories of. Continue along the Thames, stop at the pub by the bridge that mrbowenz recommends. That will be a good day.
You can walk along the Thames back towards Hammersmith (hint - keep the river to your right). Stop at the Dove for a pint, as it is a historic pub that the wife and I have fond memories of. Continue along the Thames, stop at the pub by the bridge that mrbowenz recommends. That will be a good day.
2685
All Grain Brewing / Re: Too big a grain bill?
« on: January 22, 2011, 09:11:27 am »
You can do it. 1.25 qt/lb is a fairly common thickness, and I used it for years. Your efficiency starts to suffer if you go thicker, like 1 qt/lb or so.
Use this for a calcualtion. Scroll down to Can I Mash It. It says you can
http://www.rackers.org/calcs.shtml
Use this for a calcualtion. Scroll down to Can I Mash It. It says you can
http://www.rackers.org/calcs.shtml