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Messages - hopfenundmalz

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1
General Homebrew Discussion / Re: Done with hefes
« on: September 27, 2016, 10:33:06 AM »
One thing that I saw in the breweries that make Hefeweizen beer is that they open ferment in round fermenters, and there is a trough that lets the braunhefe flow out.

2
Yeast and Fermentation / Re: Wyeast 1338 / WLP 0011
« on: September 27, 2016, 06:04:28 AM »
This says 1338 was dropped by Wyeast. WLP-011 is still on NB's website.

https://www.homebrewersassociation.org/forum/index.php?topic=10670.0

3
General Homebrew Discussion / Re: How long is your brew day?
« on: September 26, 2016, 07:22:23 AM »
About 5 hours minimum, all grain 10 gallons, to 12+ hours for a triple decoction with a long boil (not doing that again).

4
Ingredients / Re: Dehusked Carafa - Rochefort clone
« on: September 26, 2016, 04:55:27 AM »
I would use the Carafa II special, and proportionally decrease the amount based on the Lovibond ratings.

Pretty good recipe.  ;)

5
Other Fermentables / Re: great apples this year
« on: September 25, 2016, 03:45:58 PM »
Unlike last summer, we got some rain this year and while it was hot, it wasn't a desert like last year.  All of our fruit trees have bumper crops.  Got 75 lb. of pears from a tree that usually yields about 2 lb.  All of our apple trees are loaded.  About time to break out the cider press!

Bad years are followed by good years, weather permitting. When MI lost almost all of the apples and cherries to unseasonable warm weather in March followed by a freeze, the next year was a record crop. The trees have some catching up to do.  ;)

6
General Homebrew Discussion / Re: The Decline of Homebrewing
« on: September 24, 2016, 08:47:37 AM »

7
General Homebrew Discussion / Re: The Decline of Homebrewing
« on: September 24, 2016, 06:39:41 AM »
Those was something that was a surprise, seeing real numbers. It is hard to find a Sierra Nevada tap around here, all of the new breweries of questionable quality have taken those handles. I wondered how they were doing.

Is Homebrewing the canary in the coal mine? Reading this one wonders if the predicted shake out will happen in the next few years. Will nationals with excess capacity drop prices to maintain volume? Interesting times!

http://www.brewbound.com/news/2016/fight-flagship-fatigue-sierra-nevada-will-introduce-pale-ale-torpedo-line-extensions-2017

8
All Grain Brewing / Re: Hochkurz vs 150F - The 'play nice' thread
« on: September 23, 2016, 06:38:57 PM »
So I take it that no one cares about step mashes anymore as long as no oxygen is introduced?
The modern breweries I toured in Germany had water that had been column stripped of O2, and they did step mashes. Ayinger had about a 4 hour step profile.

9
General Homebrew Discussion / Re: The Decline of Homebrewing
« on: September 23, 2016, 06:33:47 PM »
Wait a few years.  I'm part of that tail end of baby-boomers, born in 1958-1960. When I retire in a few more years, I'll have a lot more time for brewing and, if I'm lucky, still have a enough years and money to do it. I know I can't be the only one. As an anecdotal side note, our club has seen a real uptick in the number of younger (under 35) members just this year. Less grey hair at meetings than there used to be, which we like!
I can brew as much as I like, I have the time, money is not a problem. We do seem to be more socially active, so more nights out of the house. Lots of travel keeps me away from the taps of Homebrew. Factor in a little less drinking capacity as I age... you get the picture.

Still like to have beers for competitions.

10
General Homebrew Discussion / Re: The Decline of Homebrewing
« on: September 23, 2016, 01:50:23 PM »
The article has input from Gary Glass, so they did some research. As Denny said, this has been a topic, covered at length in the GC meeting.

The AHA growth has slowed, but was still slightly positive or flat last I heard.

The revenue at retailers is down. Less high margin extracts are sold as BIAB becomes more popular. Less fancy equipment sold for the same reason. Less beer is brewed due to demands on time (work, family, and so on). Every town having a brewery (it seems that way) cuts into the need to brew fresh beer.

There are many new devices coming out, the pico brew and grain father systems, that automate brewing. Those may bring more people into the hobby, as the automation has an allure for some.

Things change. Double digit growth doen't last forever. I think the hobby will be fine in the long run.

11
All Grain Brewing / Re: Where to buy RO Water?
« on: September 22, 2016, 05:50:09 AM »
Denver water is going to be extremely soft! Check your local water report before you bother investing in RO water, it probably is pointless. You most likely just need to filer.
It's soft, but it's a combo of a few different water treatment plants, and that combo changes throughout the year. I just want to know what I'm starting with, and the local water report is just a guess.
You should see if the local grocery stores near you have them.

Here you go.
http://locator.glacierwater.com/locator/viewer/map.php?lat=&lng=&accuracy=&search=Denver+co&value=5

12
All Grain Brewing / Re: Where to buy RO Water?
« on: September 22, 2016, 04:49:15 AM »
Denver water is going to be extremely soft! Check your local water report before you bother investing in RO water, it probably is pointless. You most likely just need to filer.
It is fairly soft, but not Portland OR soft. Low number come from water diverted from higher altitude through the Moffat tunnel. Higher numbers are generally from the Platte River. Not bad water, but RO would improve it.
Ca=17-32 ppm
Mg=3-9
NA=5-17
Cl=6-24
SO4=21-64
HCO3=24-88

http://www.brewersfriend.com/homebrew/water-profiles/
http://www.denverwater.org/docs/assets/FCB8A422-155D-01CB-0C315C01BE75096C/TreatedWaterSummaryReport2014.pdf

13
Beer Recipes / Re: Hoppy Lager/Non traditional pilsner
« on: September 21, 2016, 04:30:09 PM »
I would also consider Perle or Herkules for bittering.

Yes on the herkules.
Why not the Perle? Not enough AA%?

14
Ingredients / Re: Brewtan B
« on: September 21, 2016, 04:28:34 PM »
They gave column strippers that do that. Just like the German breweries.


Thanks, Jeff. I didn't see preboiling as feasible at that stage.
Or the amount they need.

DO water is used everywhere in a big brewery. Boilers, to push beer long distances, for the mash, and in the packaging lines.

15
Ingredients / Re: Brewtan B
« on: September 21, 2016, 04:24:04 PM »
I would guess it means de-oxygenated water.


Yeah, I'd be curious if they preboil at that scale or use some other means to deoxygenate.
Column strippers. They have very low mineral content water in Mills River, but a big water treatment room. The equipment was similar to what I saw in Germany.

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