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Messages - guido

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211
Ingredients / Re: Subbing chocolate wheat for chocolate malt
« on: February 03, 2013, 07:50:09 AM »
I switched over to chocolate wheat a few years ago.  Love it!

212
All Grain Brewing / Re: floating rice hulls
« on: February 03, 2013, 06:25:33 AM »
There's always a few floaters for me, too. Was never a problem.

213
Events / Re: NHC 2013 Hotel?
« on: January 30, 2013, 09:17:13 AM »
I'm sure these details will be coming soon, but can anyone tell me if the conference is at the host hotel or the Convention Center?

I was walking the streets of this area ( on Google Earth ) and it seems like the convention center is connected to several hotels via skybridges, etc.

Just curious, but if you can't say, I have no problem waiting for the official announcement.

Thanks.

Bluesman said in reply #20 it's not at the convention center.  At the conference website, on the "about" tab, it says that most of the conference takes place at the hotel.  However, I do think the hotel and the cc are connected.

214
Events / Re: NHC 2013 Registraton Question
« on: January 27, 2013, 08:44:15 PM »
I saw each member will be able to register one guest.  I'll be registering me and my wife.  Will I also be able to register another homebrewer (he's an AHA member) and his wife in a separate transaction?

215
Ingredients / Re: Fresh Ginger or Dry Ginger??
« on: January 26, 2013, 02:50:57 PM »
I prefer fresh, but I have used dry.  Fresh requires more, though.  For example,  I use one tablespoon fresh vs one teaspoon dry for my Pumpkin Ale.

216
Ingredients / Re: Fresh Ginger or Dry Ginger??
« on: January 26, 2013, 02:49:10 PM »
I prefer to use the candied ginger.  Chop it up and add it in the last 5 minutes of the boil.

My wife uses candied ginger for her Ginger Sanps Cider.

217
Events / Re: 2014 NHC is in Grand Rapids MI
« on: January 18, 2013, 11:06:15 AM »
I'm excited about this! I mean, it's still a 10 hour drive from KC, but it's doable! Seattle was half a country away and Philly is too. I'm liking this Midwest location!

A midwest location is equally fair to both West and East coast dwellers.

218
Events / Re: NHC 2013 Hotel?
« on: January 18, 2013, 10:29:29 AM »
Hey Guido - any more info on that parking 4 block away?

Are there any commuter lots on public transportation that can be used for parking once checked in at the hotel. Have done that in DC, worked great.

You probably know as much about parking in Philly as I do.  A google link www.philadelphia.centralparking.com took me to the parking garages in town.  I clicked on the Center link to the right and found a garage at 800 Market Street (4 blocks away) for $18/day with an printable online coupon.  There's also a garage at the 1500 block of Market Street, but that must be a ritzier neighborhood because it was $25/day.  If anyone has better intel then me about the parking situation, please chime in by all means.

219
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.

220
Events / Re: NHC 2013 Hotel?
« on: January 18, 2013, 07:31:52 AM »
I just assumed everyone knew it:  www.ahaconference.org

221
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.

222
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.

223
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.

224
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.

225
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. 

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