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Messages - hopfenundmalz

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1
Philly finished judging yesterday.
(KC did too, and CHI was just about done last I talked with someone there.)
Good luck to everyone, and I'll see ya in Portland
Wow, KC results already up. Talk about efficiency!
Nice job!

Sent from my iPhone using Tapatalk
I was pleased to hear your name when they were announced in KC; good luck in Finals, Mac.

Congrats, Mac.

Hey, udubdog did an outstanding job 4/4!

2
Homebrew Competitions / Re: 2018 National Homebrew Competition
« on: April 22, 2018, 05:08:47 PM »
Yes, I understand the amount of work, coordination, and planning that goes into regionals (and any other large competition for that matter).

And I have also been on the end of some regionals (in the past) where lack of judges showing up came into play and extended judging times had to be used.

Just seems rather odd since for two weeks now results have been "verifying" in Philadelphia when all others that were judged have been reported.

I was in Philly for judging Friday and Saturday two weeks ago.  They could not finish due to a shortage of judges.  My sense was that it was a matter of fewer judges signing up rather than no-show judges.  I don't have direct knowledge of the current status, but there has been chatter on the AHA's NHC Facebook page.

Thanks for the reply. Figured it could be something like that.
We were short handed in Tampa this year (I will not put the blame entirely on Jeff for not coming ;)).  We only managed to finish on time by giving the judges bigger flights.  Instead of an average of 8 beers in a flight we probably had closer to 10 or 11.
Had fun last year. Maybe next year? We might push our spring trip all into April, and maybe HBC will be earlier in June, making first round earlier in March.

We hope that is how it works.

3
Homebrew Competitions / Re: 2018 National Homebrew Competition
« on: April 22, 2018, 02:12:28 PM »
Philly finished judging yesterday.
(KC did too, and CHI was just about done last I talked with someone there.)
Good luck to everyone, and I'll see ya in Portland
Well, that explains it!  :o

4
Homebrew Competitions / Re: 2018 National Homebrew Competition
« on: April 21, 2018, 09:19:41 PM »
Philly? 

Entries were judged over two weeks ago!
Were data submitted on time? Were those data correct and able to pass the checks run by the AHA competition staff?

Just saying that some taken longer in the past due to issues.

Edit - I judged 3 first rounds last year, and say that there is a large amount of heavy work (physical and mental) that happens at each site by the local organizers. They have much to do in a short time.

Sorry that I was unable to judge any this year, but will judge Second Round. Some better scheduling on our part might get us to one or two next year.



5
The Pub / Interesting and Wide Ranging Podcast with Ken Grossman
« on: April 21, 2018, 02:47:49 AM »
https://beerandbrewing.com/podcast-episode-26-ken-grossman/

He does talk about processes to keep O2 out, so be warned.  8)

6
Commercial Beer Reviews / Re: Anchor Liberty Ale
« on: April 20, 2018, 08:31:46 PM »
I haven't seen it around here for years.  As the very first American IPA, it was a real shocker when it first appeared, nobody had tried anything like it.  It almost single-handedly  saved Cascade hops from abandonment.   Quite a legacy.  But it seems not to warrent shelf space as an unfashionable, 40-odd-year-old relic.  I would really like to try it again.  As extreme as it once seemed, it might actually be almost  restrained enough for my tastes (relative to everything else out there) today.
Maybe the first modern Craft IPA. Ballantine IPA was around 40 years before that.

7
General Homebrew Discussion / Re: How's your LHBS doing?
« on: April 19, 2018, 02:27:52 AM »
I believe the numbers are correct that the hobby has/is retracted from its peak a few years ago.

Shopping for homebrewing has changed a lot in the past few years. BIAB cut out buying mash tun equipment and being able to buy these all-in-one brewing systems directly or through Amazon can't be helping. Similarly, a lot more people have kegerators at home for commercial beer which means they aren't buying that equipment from homebrew shops either.

Another issue is that homebrew shops are competing against their past sales. At least here the local craigslist always has several complete homebrew setup listings for dirt cheap. I know several people who bought $500 of equipment for $100 from people getting out of the hobby. Hard to imagine stores can survive just selling people grain and hops.

Beyond stores that have a competitive online presence or a strong local following, I don't know what will keep a lot of stores open in the current business model. A lot of stores will have to rethink their business model or close.

Your points are spot on. I know some that buy and resell old equipment. I know some that are down sizing to smaller electric systems, selling their old rig.

I talked with some guys last fall that are in the equipment business, they say it is brutal right now.

8
Ingredients / Re: New school Euro Hops and Saison
« on: April 17, 2018, 02:14:53 PM »
Mandarina Bavaria
Huell Melon
Individually and together, they work great.

9
Yeast and Fermentation / Re: Has dry yeast improved?
« on: April 17, 2018, 03:05:38 AM »
Yes, it has improved a bunch from the 90s.

10
General Homebrew Discussion / Re: Here comes Spring/Summer
« on: April 13, 2018, 03:58:52 PM »
It has been warm and sunny. Temp dropped 50 F last night. I’m mot in MI, but the prediction at home is rain, ice north of us, and up to 3 Feet of snow up north.

11
Ingredients / Re: my first all grain recipe from scratch
« on: April 12, 2018, 04:21:35 PM »
Thanks, Jeff, for catching me on wheat malt.  Still would not want to start all grain brewing there though.
Yeah, it can be a little sticky.

12
Ingredients / Re: my first all grain recipe from scratch
« on: April 12, 2018, 02:51:59 PM »
You need a base malt to provide the enzymes to convert your honey malt and flaked wheat.

thanks robert

im thinking a mild ale malt or a wheat malt

i guess the honey malt isnt a base malt?

i didnt know there was a difference, its my second batch, the last one i did was an extract kit, so i wanted to try my hand at all grain, but ive never malted barley so i decided on baby steps lol
Honey malt (aka brumalt or melanoidin malt) is made by a process similar to caramel malt and contains no enzymes (diastatic power 0.0° Lintner.)  But unlike drum-produced caramel/crystal malts it is not completely vitrified and does retain some starch, so cannot just be steeped either. It must be mashed with an enzymatic malt, same as the flaked wheat.   It should be limited to no more than 20% of the grain bill.  You could also include up to 30% flaked wheat, and an American 2 row brewers malt at 50% could, in theory,  still convert the mash.  Mild ale and wheat malts are only able to convert themselves, they are not intended to convert adjuncts.  Maybe you should gain some more practical understanding of the principles of all grain brewing before jumping into recipe creation.  People around here will be glad to help you along the way.

Good advice. The part on wheat malt only being able to convert itself is not what I remember.

Briess lists their wheat malts as 160 and 180 Lintner, which is pretty “hot” on enzymes, right in 6 row territory.
Weyermann wheat malt is listed at 300 WK, which is about 90 Lintner, close to Pilsner malt, so it could convert some adjuncts.

http://www.brewingwithbriess.com/Products/Wheat.htm
https://www.northernbrewer.com/weyermann-pale-wheat-malt


13
General Homebrew Discussion / Re: Invincible Rumors
« on: April 11, 2018, 09:30:56 PM »
Yeah, after looking into it a bit more I stand corrected. The way the vanes on my chugger pump looked (looking in the outlet) made it look like it worked along those lines. After looking at some replacement kits, the March pumps are clearly positive displacement, as are the Chugger pumps. (albeit with what appears to be a more poorly designed impeller than the March)
Positive displacement pumps are different than a march or a chugged. I can close the outlet of my pumps and the don’t blow up, the vanes don’t form closed chambers. Hydraulic power steering pumps have pressure releif valves to prevent that, and there is a side plate and lock ring designed to be the fuse if the releif valve fails.

Maybe my definition of positive displacement is different than yours.

Edit
March calls them centrifugal pumps.
http://www.marchpump.com/pumps/beer-pumps/815-pl-beer/

14
General Homebrew Discussion / Re: Invincible Rumors
« on: April 11, 2018, 03:10:03 PM »
Despite it's strange looks, the riptide is a step in the right direction. Still, it's an example of a product that's kinda worse for being so close to perfect. Really needs a center inlet...

FYI, a food industry pump has many of the same features...the center inlet being the biggest "wish we had it."

Definitely don't need the industry price...

https://www.mcmaster.com/#flow-pumps/=1ccqmky

What's the big deal about a center inlet?

Center inlet means centrifugal pump, vs. the standard positive displacement. Basically, to me the advantage is everything can be made of cleanable, wear-resistant stainless, vs. the plastic impellers in a positive displacement pump. Someone with a deeper understanding may have further insights than me.
The standard pumps are not positive displacement.

15
Ingredients / Re: Wild hops
« on: April 09, 2018, 08:16:37 PM »
Growing and brewing with it will be the easiest test. Centennial is not too hard to distinguish. As it starts to grow you can also compare pictures of the plants. Some hop plants have distinguishing features.

Since hops are very terrior dependent, even if it was Centennial it might have none of the character usually associated with Centennial. I just returned from New Zealand, where they grow Cascade from rhizomes from the US.  It's so entirely different from our Cascade that they had to give it another name.  You would never recognize it as Cascade.

isnt  madarina bavaria just cascade grown in germany?

That would be Hallertau Cascade, which is grown and used in the German Craft PA and IPAs. The first link has a nice article by Stan Hieronymus, showing how Cascade changes as to location.

Mandarina Bavaria was developed by the Hüll Hop Research Institute, Cascade was the Mother. More information in the second link.

http://appellationbeer.com/blog/cascade-a-study-in-hop-terroir/

https://www.hopsteiner.com/variety-data-sheets/Mandarina-Bavaria/

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