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Topics - hopfenundmalz

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Events / HomebrewCon 2019 Seminar Tracks are Up
« on: February 16, 2019, 05:38:45 PM »
The seminar topics for Providence are up. You might find ones of high interest to you.

You might find this blog post interesting. It reviews a Presentation by Tom Schellhammer of OSU about dry hopping. Aroma vs amount, bitterness from dry hopping, and hop creep are reviewed.

All Grain Brewing / I Did a Kesselmaische Dunkel.
« on: January 04, 2019, 02:50:49 PM »
Yesterday I did a Dunkel using the technique that was discussed here

It went well, it does add some time to the day, The whole amount of the grist must be heated, which takes time. A 20 minute boil duration was used.

The liquid was pumped to a second vessel. About 1 gallon of strike water was added to the thick part (5 gallon batch), to make it easier to stir, and give the total wort needed for the boil kettle.

After the boil I was wondering how to best recombine the thick and thin parts. I just did it. The resultant temp was 158F. Applied a little heat to get to 160F for a rest, then more heat to 170F. Transferred the wort to the boil kettle.

I ended up with 5 gallons of wort at 1.053 OG when done, target was 1.052, so I was happy. The garage smelled nice, but I didn't taste the wort for some reason.

I will report back on the beer. There is some skepticism as to any perceived benefit in the finished beer

The Pub / Arcadia Brewing Facing Foreclosure.
« on: December 05, 2018, 02:14:27 PM »
Hate to see one of the originals from MI in trouble. On the other hand, I haven't had a beer from them in years. A Ringwood brewery.

Beer Travel / Southern New Mexico Questions
« on: October 18, 2018, 03:28:23 PM »
Heading off to New Mexico in November. Checking out Las Cruces and Silver City for the first time. Any recommendations for beer or food?

We will go to the Gila Cliff Dwelling National Monument. Last year we saw White Sands. Stopped at the Owl Bar in San Antonio for a great Green Chile burger, might stop at the Buckhorn across the street this time.

All Grain Brewing / Viking Malt Null-LOX Varieties
« on: October 16, 2018, 06:29:35 PM »
Viking Malt has malts with Null (no) LOX, which is the staling compound that LODO brewing is concerned with.

Anyone tried any of these? The specific one is the Pilsner malt, listed in the PDF. It looks like More Beer carries Viking, I will have to see if they have that specific one. They say it tastes like a Pils malt.

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.

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