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Topics - hopfenundmalz

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Other Fermentables / Club Cider Presing Today,
« on: October 28, 2017, 04:30:09 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, 02:51:16 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.

Beer Travel / At Lazy Monk.
« on: June 18, 2017, 01:47:16 PM »
One sip of beer at Lazy Monk, I'm staying for a few. Darned good Bo-Pils Leos?

Hop Growing / Some Reading on Hop Training Dates.
« on: May 17, 2017, 07:39:11 AM »
I had no idea it could impact yield.

The Pub / Brewers Association Top 50 Breweries 2016
« on: March 16, 2017, 07:41:12 AM »
The BA released the top 50 by volume produced in 2016. I always give it a look to see which breweries have moved up, and which have moved down on the list. Some dropped off due to selling more than 25% to another brewery/alcohol producer.

All Grain Brewing / ASBC Hot Steep Method.
« on: March 02, 2017, 06:18:19 PM »
Mrs. R and I went to a seminar on Tuesday night put on by Fermenta, an association of women in the industry here in MI. The featured speaker was Andrea Stanley of Valley malt. Craft Malting was the focus.

Andrea did a demo during her talk where we sampled 5 different malts that had been Hot steeped using the new ASBC method. Samples were in cups on the placemat in front of us. There were two from Valley malt, two from MI, and Crisp MO. Wewere able to taste differences in all of the malts. Some were different varieties. The two from Valley malt were malted and killed the same, but different growing conditions from the source farms gave big taste differences. Yeh Crisp MO was the crowd favorite, go figure.

So the procedure is in the link. Not that different from mini-mashes I have done. Boy is it a thin mash.

Kegging and Bottling / Keg Sale at AiH
« on: February 20, 2017, 07:59:23 AM »
Just saw they have really good prices on used ball and pin locks. Really good!

Yeast and Fermentation / Wyeast Discontinuing Some Strains
« on: February 20, 2017, 07:30:53 AM »
At AiH last Friday, there was a note on the Wyeast cooler. It said the following strains were going to be discontinued, and will not be available when they place the next order.
2035- Schell
And a couple Belgian strains IIRC.

Has anyone seen or heard anything about this?

General Homebrew Discussion / AHA GC Election is Live
« on: February 16, 2017, 02:20:37 PM »
The AHA Governing Committee Election is now live. You can read about it and the candidates on this page.

Yes that is me with a Maß of Augustiner Helles served from the wood at Augustiner Keller late last Summer.

General Homebrew Discussion / Historic British IPA and Brett C
« on: November 02, 2016, 10:10:53 AM »
About to brew another historic IPA. This is MO, EKG, WLP-013, water with a lot of Sulfate. The new thing is that I will use Brett C on 5 gallons to see what it does.

What is the recommended way to use the Brett C? My thinking is to add when kegged as that is when the Brett probably took hold in the old days, from the wood.

Any advice is appreciated.

Equipment and Software / Brew Guru App.
« on: September 21, 2016, 12:00:57 PM »
Have you downloaded the AHA's Brew Guru App? Does it run smoothly on your device? Impressions?

I downloaded when it was released. It runs fine on my Droid Turbo, no problems. Others have experienced issues. The map function is slick, oh that will be nice when we travel, as it shows the breweries in the area, and lists the AHA Deals by participating brewery. That should help when the server is not up to spread on the deals. Oh, and you have a digital membership card that gets downloaded with the App, so no more fumbling to find it, or forgetting it.

The functionality looks great. The future savings when we travel are a bonus. I just wish there were more Deal locations in MI, but I can work on a few local places to make them aware. The next time in CO, we can really take advantage.  ;)

If your are an AHA member, get it, as it is for members. If you are not a member, there is a two week free trial. If you like it, you join the AHA and get it.

OK, your turn. What do you think?

Edit. I am on the GC. Have I saved any $ with it? Well no, I was in Germany for three weeks after it was released, and have been not venturing out too much, recharging my batteries!

General Homebrew Discussion / In Germany, Discussion With a German Brewer
« on: September 08, 2016, 12:52:21 AM »
I have been doing some Bier Tourismus in Germany. Currently I am Bräuerie Eck in Böbrach Niederbayern. They were brewing yesterday, and said stop in the brewery as we had a brewing experience there last year. A couple things were discussed with the degrees Brewer. I had a rough recipe of my Dunkel on paper, and we went over the grain bill. I had 1% Carafa II for color. He recommended adding that to the mash at Vorlauf, so you don't get the sharp flavors. I said that technique had been discussed in American Homebrewing and I have done it, which he liked.

The Keller at the end of the summer was all the way up to 3.5C. It was 3 C last Dec. All natural, no forced cooling. Deep in the rocks, at some altitude, with trees and a Barn over the Keller help it stay cool.

I did bring up O2 in the brewing. He said that it is known that some breweries have a house flavor from O2, and their beer is not shelf stable. He talked a little about modern systems, and how they fill the mash tuns fro the bottom, rather than mixing and dropping down like his 1971 system. He does make some fine beers, and wins a fair amount of awards for the Dunkel.

This has well thought out and expressed counter points to the selling out article making the rounds and even linked here on the AHA Forum.



The Pub / Anyone Remember Brewmonk?
« on: August 27, 2016, 12:37:15 AM »
There was a member that has not posted in a long time with the Handle of Brewmonk. He was a brother at the Benedictine Abby in Norcia Italy, and had started a brewery there. I was glad to see the report that the Abbey was damaged by the recent earthquake, but all of the brothers were OK.

Just one of those things that pops into your head when you hear the news, and then you go, wait I know that town somehow.

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