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Messages - hopfenundmalz

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1
Events / Re: post-NHC/homebrewcon Qs
« on: Today at 09:03:15 AM »
The little brewery at Weyermann makes a lot of different beers, but here is what they have online.

https://www.weyermann.de/eng/hr.asp?go=rz&umenue=yes&idmenue=42&sprache=2

Having tasted the beers after the tour of the maltings, I was not all that impressed.

2
Yeast and Fermentation / Re: WLP 041 Origins?
« on: June 27, 2017, 01:35:55 PM »
Mrmalty says (Redhook?). I have a vague memory of it saying Hale's Ale in the past. Who know?

3
Going Pro / Re: Lease signed, and off we go!
« on: June 27, 2017, 01:30:45 PM »
If I have time after the eclipse, should I stop by? Would have to talk Susan into it.

I'd love to see you guys, of course, but the over-under on breaking ground in September 1 so I'd be thinking more of a ski trip. ;)
I ski badly, so have not attempted it in a long time.

We plan on a spring road trip to NM, so maybe we can stop by.


4
General Homebrew Discussion / Re: Lager Won't Clear
« on: June 27, 2017, 10:51:51 AM »
833 is Ayingers bottle conditioning strain and as such is a poor flocc'r.
How do you know that?

I drink beer and know stuff!  ;)
Do you know the history of 833?

In Ypsilanti MI there is a brewery supplier named GW Kent, which has the import rights to Durst Malz. Herr Durst would visit, and back in the day got to know the brewpub owners in Ann Arbor, Arbor Brewing. He gave them the lager yeast we know as 833. Jeff Renner got it,and homebrewed with it. He sent it to White Labs, and they cleaned it up, and marketed it.

Now without DNA testing we don't know, do we. Where did Herr Durst get it? If you have Jahrhundert from the tanks, there is yeast in it. If one is around a certain part of a brewery, yeast can be "requisitioned".

As an aside, a brewer here in MI tells a story from years back, when he toured a brewery in Germany with open fermenters. One guy on the trip was from Stroh's lab, and said "do you want some yeast". The guy pulled out a handkerchief, stuck a finger into the krausen, and wiped it on the handkerchief. Back in the states sometime later, the guy said "I got some yeast for you". The cells on the handkerchief survived and were cleaned up and cultured up in the lab.

I told that last part as the new brewery with unitanks was built in 1999. Arbor opened in 1995. So did the yeast come from open fermenters in the old brewery? Like I said, DNA testing would tell the true answer.

The owners also got a vintage Daimler-Benz fire truck from Herr Durst. It has been cleaned up, is road worthy, and has taps coming out the side for service at beer festivals. Note the front license plate, DURST 1.
http://discussions.realbeer.com/showthread.php?22742-Mercedes-Benz-fire-truck-waits-to-catch-the-draft-at-Ypsilanti-s-Corner-Brewery


Yes, I believe I have seen that in the old HBD archives. I got my info from my contact at Ayinger. Yes, I have had Jahr straight from the teet, its magical.
If 833 is the bottling strain, it makes some fine beer. I use it for malty beers, and it clears given time.

5
Going Pro / Re: Lease signed, and off we go!
« on: June 27, 2017, 10:18:09 AM »
We ended up compromising on 11' at the lowest point and 13.5' at the highest. No plans to go bigger than 15s, but you never know.

If I have time after the eclipse, should I stop by? Would have to talk Susan into it.

6
General Homebrew Discussion / Re: Lager Won't Clear
« on: June 27, 2017, 10:16:17 AM »
833 is Ayingers bottle conditioning strain and as such is a poor flocc'r.
How do you know that?

I drink beer and know stuff!  ;)
Do you know the history of 833?

In Ypsilanti MI there is a brewery supplier named GW Kent, which has the import rights to Durst Malz. Herr Durst would visit, and back in the day got to know the brewpub owners in Ann Arbor, Arbor Brewing. He gave them the lager yeast we know as 833. Jeff Renner got it,and homebrewed with it. He sent it to White Labs, and they cleaned it up, and marketed it.

Now without DNA testing we don't know, do we. Where did Herr Durst get it? If you have Jahrhundert from the tanks, there is yeast in it. If one is around a certain part of a brewery, yeast can be "requisitioned".

As an aside, a brewer here in MI tells a story from years back, when he toured a brewery in Germany with open fermenters. One guy on the trip was from Stroh's lab, and said "do you want some yeast". The guy pulled out a handkerchief, stuck a finger into the krausen, and wiped it on the handkerchief. Back in the states sometime later, the guy said "I got some yeast for you". The cells on the handkerchief survived and were cleaned up and cultured up in the lab.

I told that last part as the new brewery with unitanks was built in 1999. Arbor opened in 1995. So did the yeast come from open fermenters in the old brewery? Like I said, DNA testing would tell the true answer.

The owners also got a vintage Daimler-Benz fire truck from Herr Durst. It has been cleaned up, is road worthy, and has taps coming out the side for service at beer festivals. Note the front license plate, DURST 1.
http://discussions.realbeer.com/showthread.php?22742-Mercedes-Benz-fire-truck-waits-to-catch-the-draft-at-Ypsilanti-s-Corner-Brewery


7
General Homebrew Discussion / Re: Lager Won't Clear
« on: June 27, 2017, 09:10:12 AM »
833 is Ayingers bottle conditioning strain and as such is a poor flocc'r.
How do you know that?

8
General Homebrew Discussion / Re: Lager Won't Clear
« on: June 27, 2017, 04:56:08 AM »
833 usually clears well for me given some time.

Have you tried Polyclar?  It works well on polyphenols and proteins, while gelatin works great on yeast.

9
Zymurgy / Re: Scottish Ales
« on: June 27, 2017, 04:28:34 AM »
I have been resisting buying another recipe book. The recipe above is intriguing. Resistance is futile.

Well, after I get through Dr. Pat's new book I bought at NHC, err, HomeBrewCon.  ;)

I have this affinity for new brewing books.

10
Capping on foam is a best practice, foam is CO2.

I have read that quality CAP seals allow 1 ppb/day into the beer. Cans are essentially zero, but have higher initial TPO compared to a bottle. No idea what gets into a corny keg with good seals.
Jeff,  Is that 1 ppb/day O2 or air, remembering that air is roughly one part O2 and four parts N2?
It was the O2 ingress.

11
Commercial Beer Reviews / Re: Cost of a Sixer?
« on: June 25, 2017, 07:53:55 PM »
Sierra Nevada and some of the larger local breweries are $9-$10 a pack. Most other craft beer is $11-$12, and some, such as Bell's and Ballast Point, are as high as $14-15. Sadly, some of this is utter crap. The nearest brewery to me that bottles shouldn't be in business, I've yet to buy beer from them that wasn't infected, overcarbed, or had some other issue...utterly inexcusable at the price charged.

There's a reason I mostly buy Yuengling.

That seems high for Bell's, but I am only two hours from K'zoo.

12
Going Pro / Re: Lease signed, and off we go!
« on: June 25, 2017, 06:54:10 PM »
Very nice!

13
Bottles have loser TPO on a quality bottling line, as they are purged with CO2, vacuumed pulled on the bottle, purged, vacuumed,  CO2, fill with beer (the sequence at first might be different, but you get the idea). It was explained that if you pull a vacuumed on a can, it collapses, so only purging is used.

Can's have a bigger mouth, so more air exposure before the lid is applied. The wider cans also are a challenge at high speeds, as the centripetal force will cause the beer to be forced against the outer side, air can get in the inner side where the beer and foam Are lower. One place said they only run at less than full speed because of this.

As a homebrewer you bottle condition, which will scavenge O2. You can also keg condition, spund, or krausen and the yeast will scavenge O2.

Which holds freshness longest? It depends. I have no answer and data on this.


14
Capping on foam is a best practice, foam is CO2.

I have read that quality CAP seals allow 1 ppb/day into the beer. Cans are essentially zero, but have higher initial TPO compared to a bottle. No idea what gets into a corny keg with good seals.

15
Homebrew Clubs / Re: Club Night 2017
« on: June 22, 2017, 07:24:04 PM »
Well we had a blast at club night.  Not sure if anyone from this thread stopped by, but we were pretty busy most of the night.  Our beers were really well received, and we have 4 of our kegs pop.  We're trying to figure out the logistics for Portland, so that we can serve again next year.

unfortunately despite sharing a "wall" I never stopped by.  Busy busy.

As I doubt KCBM will bring all that stuff to Portland, I could probably help you out next year if your club decides to try to serve again.  I'll be doing an extended road trip and be looking for a spot to pour anyway.
cheers--
--Michael
Which club booth was it?  I stopped by all of them for at least a little while.
Schemy was on the Nebraska side of the quad, while I was on the Kansas City side, usually functioning as bar-back keeping things filled. Most of the KC mead and all of the cider being poured were mine, though the lucky few there early got two delicious Amanda meads.
I dare say that anyone who had a Mead-hattan or mead-jito or Negroni Mead that night probably had something of mine.  8)

I really liked the mead I had from Amanda.

Edit - your ciders did not suck!

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