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Messages - hopfenundmalz

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1
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.

2
Going Pro / Re: Lease signed, and off we go!
« on: June 25, 2017, 06:54:10 PM »
Very nice!

3
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.


4
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.

5
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!

6
The Pub / Re: What is the Purpose of this Forum?
« on: June 21, 2017, 01:19:39 PM »
I like your car forum analogy. For my purposes, I like to hear what everyone else is doing and what results they're getting. If it's something I'm interested for my own purposes, then I may decide to try to roll that into my practice.

Regarding "best practices", I agree a bit, but with the caveat that it is a slippery slope. We all have different goals with this hobby. I'm fine with "procedure A gets me result B", but I'm less cool with "everybody really needs to follow this procedure because it is proven to make better beer". "Result B" can certainly be "the freshest-tasting malt character I've ever experienced" or something else fantastic, but I'll make the decision regarding what a "better beer" really is for me, thank you very much.

Agreed. The science behind brewing is objective but the outcome of brewing is completely subjective. You can time a car's speed and objectively determine if something made the car faster. There's nothing subjective about it. You can objectively measure the amount of hop oils in a beer or carbonation levels. That's not subjective; but you don't taste objective measurements. Whether the amount of hop oils or carbonation produces a beer you want to drink is 100% subjective.
A crew chief told me don't trust the driver, trust the stop watch. He proceeded to tell of the driver complaining on the radio that the car was a POS during the qualifying run. At the end of the run the crew chief keyed the mike and said "you are on Pole".

So there you go the driver thought the car was a slug. The time said otherwise.

I may like a beer, and something else is off but due to my subjective perceptions (medium high Diacetyl threshold for example) it doesn't bother me.

7
The Pub / Re: HomeBrew Con 2018
« on: June 21, 2017, 09:27:43 AM »
Some were commenting on when the aromas started this year. Lunch on Thursday was what some were saying.

8
This is the first thing written in the rules:

"All National Homebrew Competition entries must be homebrewed beer, mead, and cider. “Homebrewed” means that entrants cannot use professional ingredients, equipment, or other means provided by professional brewers or breweries."

Other than that, as long as they are an AHA member.... they are basically good.  So, a person can "work in a brewery" as long as the beer they are entering is brewed at home and not being produced with material, equipment, ingredients, etc. from the brewery.... they are good.  At least that is the way I have always understood it.

And, here are the rest of the official requirements:

"Homebrewer Eligibility
Homebrewers must meet each of the following conditions as of midnight on February 5, 2017:
1. You must be a current American Homebrewers Association (AHA) member when entering the competition.
2. You must know your member number and email address associated with your membership.
3. You must be subscribed to receive emails from the National Homebrew Competition. If you are unsure, please see the FAQ page or contact Member Services at info@brewersassociation.org for assistance.
4. No employee of the Brewers Association may enter."

I wonder what is meant by professional ingredients?
There are a few chemicals, fining agents, yeasts, and some experimental hops that are not in the Homebrew Sop distribution. How they could tell if those were used in a competition? I don't know the answer to that.
And a truly dedicated homebrewer can gain access to many of those if they're willing to put in the legwork, as we have seen in many discussions on this board.

True, but it takes some effort, and sometimes an in with a brewer.

I may or may not have a good sized amount of Brewtan B waiting for me in the mail, as I know a guy who knows a brewer guy. That is pretty nice. Joe F. at HomebrewCon said it should be in the Homebrew supply chain by the end of June if all goes well. So that removes the leg work there.

9
This is the first thing written in the rules:

"All National Homebrew Competition entries must be homebrewed beer, mead, and cider. “Homebrewed” means that entrants cannot use professional ingredients, equipment, or other means provided by professional brewers or breweries."

Other than that, as long as they are an AHA member.... they are basically good.  So, a person can "work in a brewery" as long as the beer they are entering is brewed at home and not being produced with material, equipment, ingredients, etc. from the brewery.... they are good.  At least that is the way I have always understood it.

And, here are the rest of the official requirements:

"Homebrewer Eligibility
Homebrewers must meet each of the following conditions as of midnight on February 5, 2017:
1. You must be a current American Homebrewers Association (AHA) member when entering the competition.
2. You must know your member number and email address associated with your membership.
3. You must be subscribed to receive emails from the National Homebrew Competition. If you are unsure, please see the FAQ page or contact Member Services at info@brewersassociation.org for assistance.
4. No employee of the Brewers Association may enter."

I wonder what is meant by professional ingredients?
There are a few chemicals, fining agents, yeasts, and some experimental hops that are not in the Homebrew Sop distribution. How they could tell if those were used in a competition? I don't know the answer to that.

10
General Homebrew Discussion / Re: HBC
« on: June 20, 2017, 12:47:07 PM »
I had introduced a speaker, meet Mrs. R, had a hot dog, went to the awards. Yeah, I spaced out and missed it.

11
The Pub / Re: HomeBrew Con 2018
« on: June 20, 2017, 09:00:31 AM »
No Banquet, no Banquet line.

I didn't like the line.   8)



12
The Pub / Re: HomeBrew Con 2018
« on: June 20, 2017, 06:43:15 AM »
What was the turnout this year?
Gary G said 2437 on Tuesday. Could have gone up a few with last minute purchases. Still the 5th largest conference, and 1100 more than the last time in Minneapolis.

I expect Portland OR to be well attended.

13
General Homebrew Discussion / Re: HBC
« on: June 20, 2017, 06:35:01 AM »
And the final post: https://andybrews.com/2017/06/19/day-3-of-homebrew-con/
Good seminar. Great to meet you. Yes, many second round beers show signs of age.

One of the big complaints has been timing between announcing first round and second round deadline to let people rebrew if they advance.  I know it could be hard for people who do 10 gallon (or larger) batches, but I just put it in my schedule to rebrew it regardless. I don't expect to advance, but... just in case! It is easier with 3 gallon batches that turn into 20ish bottles, so I can understand being harder for larger batches.

Thanks for the write ups Andy, those were good reads and I'm sure I would have enjoyed your talk.  Can't wait for them to post the audio later.

Cheers!
A good friend says if you think a beer was good enough to advance, go ahead and rebrew it based on the timing of the beer hitting the peak of flavor. The worst thing that happens is that you have more beer.

14
The Pub / Re: I would never wish for...
« on: June 19, 2017, 07:34:44 PM »
Meat and taters. Thumbs up!

15
General Homebrew Discussion / Re: HBC
« on: June 19, 2017, 07:29:21 PM »
And the final post: https://andybrews.com/2017/06/19/day-3-of-homebrew-con/
Good seminar. Great to meet you. Yes, many second round beers show signs of age.

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