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Topics - hopfenundmalz

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Ingredients / Homemade Smoked Malt Temp?
« on: July 24, 2018, 05:15:21 PM »
I’ve made my own smoked malt in the past.

The question is what temperature do you target? Cold smoking is the process, but how cold is cold?

I have a variety of woods to use. I have a couple of smoking options, and have read about a technique that is new new to me.

Looking for feedback, and jeffy has a lot of experience.

I came across a post on “Milk the Funk” that started some travel down a rabbit hole. I know from a previous dive down the yeast genome rabbit hole that Wyeast 1056 was not the same as WLP-001. The first link says 1056 is the same as Wlp-051.
The second link is from White Labs. Go to Wlp-051. It says that it is now classified as a Sach. Pastorianus strain I.e. a lager strain. So 1056 and WLP-051 are said to be classified as lager strains now. Some lager strains were previously said to be found as ale strains.
Mind blown!

Oh, and yeast originated in China. Saw that before.

The Chico strain has been said to be from Ballantine’s “beer” brewery, the Bry-97/Wlp-051 was from the Ballantine Ale Brewery. Now it is said that the Ale yeast is actually a lager yeast.  If S. Cervisiae was still active, I would be interested on his take on this.

The Pub / Interesting and Wide Ranging Podcast with Ken Grossman
« on: April 21, 2018, 02:47:49 AM »

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

Homebrew Con 2018 / Homebrewcon 2018 -Who is Going?
« on: March 09, 2018, 03:03:07 AM »
The Rankerts are going to be there.

Who else will be in Portland?

Beer Travel / Berlin
« on: February 07, 2018, 04:44:12 PM »
We are traveling to Germany with some friends, and showing them Münich, Bamberg, Köln, and Düsseldorf. Those are old favorites, we have that covered.

Our friends have 8 days off of work and will return. We have another week, and will go to Berlin. We previously visited in 2002. Much has changed in the city. More has changed in the beer scene.

Have any of you been there recently? Information is appreciated, beer related or not.

General Homebrew Discussion / The Myth of the 100+ IBU IPA
« on: January 06, 2018, 04:29:22 PM »
This is a good read, by a Chemistry Prof.

Other Fermentables / Club Cider Presing Today,
« on: October 28, 2017, 11:30:09 AM »
My club, the Ann Arbor Brewers Guild, is doing the club cider pressing today at Grainger’s Orchard in Howell MI. They have a variety of heritage apples, always increasing, that they make different blends for 4 pressing. Each pressing is ~70 gallons, the club members sign up for what they wish 5 gallons at a time on a google sheet (some rules are applied to the sign up so everyone has an opportunity).

It is a fun day, even though the press room is not heated, and it is damp from the apple washer. It gets a great turn out. It is one of the activities we look forward to.

I highly recommend this for a club activity if you have an orchard in your area that would want to participate with a club. It is a win-win, as the orchard we deal with uses the apples that are not going to be sold at the end of the season, or apples that are not popular, i.e. not Honey Crisp.

Ingredients / Hops Glut?
« on: September 25, 2017, 09:51:16 PM »
Hop stocks are building, the demand is slowing, what will happen? Might be a tough time for brokers and farmers. Certain hops are still in demand.

Beer Travel / At Lazy Monk.
« on: June 18, 2017, 08:47:16 PM »
One sip of beer at Lazy Monk, I'm staying for a few. Darned good Bo-Pils Leos?

Hop Growing / Some Reading on Hop Training Dates.
« on: May 17, 2017, 02:39:11 PM »
I had no idea it could impact yield.

The Pub / Brewers Association Top 50 Breweries 2016
« on: March 16, 2017, 02:41:12 PM »
The BA released the top 50 by volume produced in 2016. I always give it a look to see which breweries have moved up, and which have moved down on the list. Some dropped off due to selling more than 25% to another brewery/alcohol producer.

All Grain Brewing / ASBC Hot Steep Method.
« on: March 03, 2017, 01:18:19 AM »
Mrs. R and I went to a seminar on Tuesday night put on by Fermenta, an association of women in the industry here in MI. The featured speaker was Andrea Stanley of Valley malt. Craft Malting was the focus.

Andrea did a demo during her talk where we sampled 5 different malts that had been Hot steeped using the new ASBC method. Samples were in cups on the placemat in front of us. There were two from Valley malt, two from MI, and Crisp MO. Wewere able to taste differences in all of the malts. Some were different varieties. The two from Valley malt were malted and killed the same, but different growing conditions from the source farms gave big taste differences. Yeh Crisp MO was the crowd favorite, go figure.

So the procedure is in the link. Not that different from mini-mashes I have done. Boy is it a thin mash.

Kegging and Bottling / Keg Sale at AiH
« on: February 20, 2017, 02:59:23 PM »
Just saw they have really good prices on used ball and pin locks. Really good!

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