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Messages - guido

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166
Events / Re: NHC 2013 Hotel?
« on: January 18, 2013, 07:49:39 AM »
The hotel has several hundred rooms.  I'm sure it should be good for a day or two.  Nonetheless, I'll make my reservations at 9:00 on the 5th.

167
Events / Re: NHC 2013 Hotel?
« on: January 18, 2013, 07:31:52 AM »
I just assumed everyone knew it:  www.ahaconference.org

168
Events / Re: NHC 2013 Hotel?
« on: January 18, 2013, 05:07:58 AM »
15.2% room tax and $45 per day in parking.  Gotta love Philly  ::)

Yeah.  Big City; Big City prices.  There appers to be a parking garage about four blocks away that's $18/day with an online coupon.

169
Events / Re: NHC 2013 Hotel?
« on: January 18, 2013, 04:37:33 AM »
The hotel info is up on the conference website.  It's the Philadelphia Marriott downtown.

170
Events / Re: NHC 2013
« on: January 09, 2013, 05:56:42 PM »
Will it be possible to register for a friend?  He's an AHA member.

171
All Grain Brewing / Re: wit beer
« on: December 15, 2012, 07:29:59 PM »
Thinking about using the following recipe for a wit beer. My question is, is a step mash necessary? I am not able to heat my mash tun. if a step mash is necessary, what should be the initial water/grist ratio? What ratio should i end at?

Blanche Oreiller
(5 gallons/19 L, all-grain)
OG = 1.050 (12.4 °P)  FG = 1.011 (2.8 °P) 
IBU = 20  SRM: 4  ABV = 5.0%

Ingredients
 
4.5 lb. (2.0 kg) flaked wheat (1 °L)
4.9 lb. (2.2 kg) Pilsner malt (1.6 °L)
1.1 lb. (0.5 kg) flaked oats (1 °L)
0.25 lb. (113 g) Munich malt (8 °L)
0.5 lb. (227 g) rice hulls or other natural filter
4 AAU Hallertau hops (60 mins) (1.0 oz/28 g of 4% alpha acids)
1.5 oz. (43 g) fresh citrus zest (5 mins)
0.4 oz. (11 g) crushed coriander seed (5 mins)
0.03 oz. (1 g) dried chamomile flowers (5 mins)
Wyeast 3944 (Belgian Witbier), White Labs WLP400 (Belgian Wit Ale) or Brewferm Blanche dried yeast

Step by Step

Mill the grains (including the flaked grains, but excluding the rice hulls). Mix the rice hulls into the grain post milling and dough-in targeting a mash of around 1.5 quarts of water to one pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 122 °F (50 °C). Hold the mash at 122 °F (50 °C) for 15 minutes then raise the temperature over the next 15 minutes to 154 °F (68 °C). Hold until conversion is complete, about 60 to 90 minutes. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.039 (9.7 °P).

If you have the means, I HIGHLY recommend a step mash.  Especially, the mash out.  The higher temp thins the wort and helps avoid the dreaded struck mash.

172
All Grain Brewing / Re: Water profile: Can someone just tell me what to do?
« on: December 15, 2012, 02:48:25 PM »
Americans obsess over brewing water. I don't think it's really all that important, in the grand scheme of things. Use a light touch. Only add stuff if you have a specific reason to do so. All things being equal, I've had the best results just by using the least-mineralized water I can. Make sure you hit your target pH though (use acid if you need to), because that can make a big difference.

Couldn't agree more.  Only a small percentage of people should have a problem with their water.  Of course, I'm fortunate to have very soft water.  I put a little dash of gypsum in for APA's and IPA's, but otherwise I use it as is with great results. 

173
Ingredients / Re: Cinnamon
« on: December 08, 2012, 05:21:31 PM »
Hi All,

I went to my grocery store to buy a cinnamon stick to place in my Saison D'Hiver, but they were sold out. I have some very good Saigon cinnamon here at home, but it is in powdered form. So, I have a couple of questions. Is it a good idea to use powdered cinnamon? Also, how much should I use? I was thinking of just using one gram in the five gallons.

Powdered Saigon cinnamon rocks.  I add it as a steep at the end of the boil.  I also mix it in some in hot water to make a sort of tea for a "dry hop" in the secondary.  This helps me dial in the precise amount I want in my Pumpkin Ale.

174
Events / Re: 2014 NHC is in Grand Rapids MI
« on: December 07, 2012, 04:28:56 PM »
We even know where it's at: De Vos Place Convention Center.  We know more about the 2014 NHC than we do the 2013 NHC.  Just sayin...

175
Events / Re: 2014 NHC is in Grand Rapids MI
« on: December 06, 2012, 02:42:54 PM »
Grand Rapids beat out several cities for the event, including Austin, Texas, which was knocked out by strict liquor-control laws that prevented further consideration.


Looks like the Texans have some work to do.

If they could get the laws fixed, Austin wouldn't be a bad place.  I heard the barbeque and music are good there.

176
Yeast and Fermentation / Re: WTF?
« on: December 05, 2012, 05:52:24 PM »
Beer Gremlins.

yeah, these guys are nasty little boogers. and they don't stop there. i have had beer vanish from my fridge without any other explanation.  Or could it be my sons and their friends?  Nah.

on the other hand.  the final gravity is 1.014, one you read a little low on the hydrometer the other you erred high.  hence both readings demonstrating the same accuracy (distance to true number) but precision is off (measure of repeatability)  solve the first with averaging, the second problem with calibration.

+1 on the explanation.  Sometimes the numbers don't cooperate.  It's within the margin of error (1.014). RDWHAHB!

177
Never heard of this before, but my wife wants me to make a black ESB.

178
The Pub / Re: Not a good time to be a French Brewer 8^(
« on: December 04, 2012, 02:31:21 PM »
Isn't France supposed to be a socialist paradise?
Gotta pay for all that "free" stuff somehow.

179
Other Fermentables / Re: First Mead
« on: November 27, 2012, 05:47:44 AM »
I think it is common for first meads to be under attenuated because the must is low in nutrients and the CO2 needs to be driven out of the must to allow the yeast to finish the job.
 

I make "under attenuated" meads on purpose, regularly.  I like low alcohol sweet meads.  Back-sweetening does not give the same flavor profile.  Never tried driving out the carbon dioxide.  Seems like taking a chance on making a sherry-like mead by introducing oxygen at the wrong time.

Staggered nutrient additions and de-gassing have done wonders for my meads.  Full attenuation, yet they retain a certain "sweetness," even though the gravity is low.  De-gassing won't introduce any off flavors as long as it's done during the first few days of primary fermentation.  I have a wand that I hook up to a power drill and let 'er fly.  Trick is you need a large 7.9 gallon bucket during this time.  The foam will be incredible and you might lose some must otherwise.  Once fermentation slows, I transfer to a carboy.  There's an excellent article by Steve Piatz called "Making Mead the Easy Way."  I'm sure you could find it on Google.  I highly recommend the article.

180
General Homebrew Discussion / Re: old ale vs winter warmer
« on: November 26, 2012, 08:05:52 PM »
This is totally my opinion:  Both are darker beers,have high alcohol, and good body. The winter warmer, though would have some spices, like cinnamon, nutmeg, orange peel, etc...  Maybe some fruit, like dates and/or raisins.  They should both cellar well, although that may diminish the spice charcter on the winter warmer.  Like I said, just my opinion.

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