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Topics - hopfenundmalz

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General Homebrew Discussion / Historic British IPA and Brett C
« on: November 02, 2016, 10:10:53 AM »
About to brew another historic IPA. This is MO, EKG, WLP-013, water with a lot of Sulfate. The new thing is that I will use Brett C on 5 gallons to see what it does.

What is the recommended way to use the Brett C? My thinking is to add when kegged as that is when the Brett probably took hold in the old days, from the wood.

Any advice is appreciated.

Equipment and Software / Brew Guru App.
« on: September 21, 2016, 12:00:57 PM »
Have you downloaded the AHA's Brew Guru App? Does it run smoothly on your device? Impressions?

I downloaded when it was released. It runs fine on my Droid Turbo, no problems. Others have experienced issues. The map function is slick, oh that will be nice when we travel, as it shows the breweries in the area, and lists the AHA Deals by participating brewery. That should help when the server is not up to spread on the deals. Oh, and you have a digital membership card that gets downloaded with the App, so no more fumbling to find it, or forgetting it.

The functionality looks great. The future savings when we travel are a bonus. I just wish there were more Deal locations in MI, but I can work on a few local places to make them aware. The next time in CO, we can really take advantage.  ;)

If your are an AHA member, get it, as it is for members. If you are not a member, there is a two week free trial. If you like it, you join the AHA and get it.

OK, your turn. What do you think?

Edit. I am on the GC. Have I saved any $ with it? Well no, I was in Germany for three weeks after it was released, and have been not venturing out too much, recharging my batteries!

General Homebrew Discussion / In Germany, Discussion With a German Brewer
« on: September 08, 2016, 12:52:21 AM »
I have been doing some Bier Tourismus in Germany. Currently I am Bräuerie Eck in Böbrach Niederbayern. They were brewing yesterday, and said stop in the brewery as we had a brewing experience there last year. A couple things were discussed with the degrees Brewer. I had a rough recipe of my Dunkel on paper, and we went over the grain bill. I had 1% Carafa II for color. He recommended adding that to the mash at Vorlauf, so you don't get the sharp flavors. I said that technique had been discussed in American Homebrewing and I have done it, which he liked.

The Keller at the end of the summer was all the way up to 3.5C. It was 3 C last Dec. All natural, no forced cooling. Deep in the rocks, at some altitude, with trees and a Barn over the Keller help it stay cool.

I did bring up O2 in the brewing. He said that it is known that some breweries have a house flavor from O2, and their beer is not shelf stable. He talked a little about modern systems, and how they fill the mash tuns fro the bottom, rather than mixing and dropping down like his 1971 system. He does make some fine beers, and wins a fair amount of awards for the Dunkel.

This has well thought out and expressed counter points to the selling out article making the rounds and even linked here on the AHA Forum.



The Pub / Anyone Remember Brewmonk?
« on: August 27, 2016, 12:37:15 AM »
There was a member that has not posted in a long time with the Handle of Brewmonk. He was a brother at the Benedictine Abby in Norcia Italy, and had started a brewery there. I was glad to see the report that the Abbey was damaged by the recent earthquake, but all of the brothers were OK.

Just one of those things that pops into your head when you hear the news, and then you go, wait I know that town somehow.

I was looking at this again,
the last part now jumped out at me after the recent LODO Brewtan B kerfuffle.

"Some steps that this paper recommends for maximizing the freshness of beer:

Minimize formation and activity of ROS, by limiting molecular oxygen pickup and copper and iron levelsChelation of metal ions and use of anti-oxidants are mentioned.
Sulfites are mentioned to be among the most potent anti-oxidants used in brewing.  Some is formed by yeast, but most of it must be added by the brewer (must be labeled in US), if so desired."

The paper referenced.

Hop Growing / Harvest in MI
« on: August 10, 2016, 06:40:52 AM »
The commercial growers are starting the Centennial harvest.

I need to check mine.

The Pub / Tribute Brewing, Eagle River WI
« on: July 22, 2016, 10:01:26 AM »
We started the day at the Fitz in Eagle River MI. The wake up call was a big thunderstorm, with a loss of power.

Drove to my sister's house, and after some coffee and lunch, we then went over to Eagle River WI and visited Boulderbrewer's Tribute brewing. Had a good visit and look around the brewery with Mark. The Dortmunder and IPA were tasty. The taproom was busy for just after opening on a Wednesday, but it is Wisconsin!

Now I owe a visit to Keith, Leos, Sean (when he is open), and anyone else from the forum that has or will open a brewery.

The photo-

Ingredients / Pekko Hops
« on: June 14, 2016, 09:14:27 AM »
Does anyone have experience with these. Mrs. R grabbed some from YVH the last day, they were not shipping any home.

Events / 2017 NHC Date and Location.
« on: June 08, 2016, 07:06:24 AM »
Saw the poster announcing-
June 15-17 Minneapolis MN.

Events / Food and Beer recommendations @ HomebrewCon
« on: June 06, 2016, 07:19:06 AM »
Never been to Baltimore. Those that have, please give some Food recommendations for Balmer, including breakfast. Beer, Max's and of Love and Regret are on the radar. Others? Mrs. R is asking, as she will have some free time in encumbered with me.  ;)

General Homebrew Discussion / Orval Brewing
« on: April 30, 2016, 04:58:50 PM »
Hadn't seen this before. The translation is a little rough. Nice pictures. Horizontal tanks.

Ingredients / Brewing Water From Deep Wells in Munich?
« on: April 27, 2016, 06:43:45 AM »
In the past two days I have run across two referrences for Breweries in the Munich area using deep bored wells to source their water. The water is said to be soft, but no detailed information. Martin may have more information, or might have interest.

The first was on a site about the Ayinger tour (someday we will do that one). Scroll down a little, and there is a picture of a display depicting the geology, and a water fountain built out of a rock, and a little text.

The other was this one from Paulaner. It states that the deep water is similar to the water in Pilsen. It also points out that Germany has banned fracking - which made me smile, as Germany has essentially zero petroleum resources.

For my own brewing, I have been diluting 1 gallon of my water with 9 gallons of RO for Dunkels. I might as well just use RO and add some minerals.

The Pub / Brewers Association Top 50
« on: April 06, 2016, 08:30:15 AM »

The Pub / Fireman Capital to Purchase Cigar City Brewing
« on: March 14, 2016, 08:23:25 AM »
At least it was not ABInbev.

Edit - does this come as a surprise to any Tampa Bay folks? Mr. Gladish?

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