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Topics - hopfenundmalz

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Events / 2016 Keynote
« on: March 05, 2016, 05:18:38 PM »
Sam Calagione has been announced as this years keynote.

In 2009, Ken Grossman was the keynote. I was setting with Jeff Renner near the front. Saw 3 guys come in the row behind us and set down. They were fascinated throughout the presentation, saying wow, can you believe that, and so on. Their first names were Vinnie, Tomme, and Sam. The other have given keynotes, and it is Sam's turn now.

The Pub / How Many States Have You Been To? A Bucket List Thing.
« on: March 01, 2016, 06:08:17 PM »
This was an idea from another thread. How many of the 50 states have you visited? I have no real criteria for a visit, other than not an airport. I have at least had my feet on the ground or sat down for a cup of coffee.muse your own score card.

Some were for work. A couple were as a kid on family vacation. Some were for outdoor adventures. Many were for beer tourism.

48/50 for me. Missing Rhode Island (small target) and Hawaii. We have some reasons to visit both, so someday I can then say all 50.

The Pub / AHA Tuesday Trivia - Hops
« on: February 17, 2016, 12:30:03 AM »
Hop Tuesday Trivia quiz on the main page. Got all of those right. Owlsey acids? Oh that one made me laugh.

All Grain Brewing / Low pH with Best Pils Malt?
« on: January 06, 2016, 03:02:25 PM »
Has anyone found the mash pH being low when using Best Pils? I was 0.3 low yesterday. Right now I am at a brewery, and the brewer said he was 0.3 low also,  using Best. He said it had tasted a little tart when he chewed it.

I was going to do a mini mash the night before but got lazy. That needs to be part of my procedure with new malts (new to me malts, that is).

Ingredients / Malt Best By Date
« on: December 15, 2015, 01:15:48 PM »
We toured Weyermann Malting last month while in Bamberg. The tour was worth it, first Maltings I have been in.

The guide pointed out the best by date on the sacks. It is 18 months from when the malt is packaged. That is the best by date, the malt could still be used.

Hope this helps when one asks or wonders how long their malt is good for.

I had a beer made with the Eagle River Yeast, it had a very nice Belgiany flavor.

The Pub / A Water Solution for a Commercial Brewery.
« on: December 13, 2015, 05:19:31 PM »
The water in Michigan is plentiful. This brewery is in the town of Dexter, and the drinking water treatment plant and waste treatment plant have capacity limits. Here is what they will be doing.

Beer Travel / What You Can Expect After 3 Weeks in Germany.
« on: December 08, 2015, 11:38:55 PM »
Got home today. Decided to have an IPA that I was really enjoying before I left. Wow, is that an abrasive and overpowering beer! One and done.

Need to get some nice lagers going now that it is a little cooler.

General Homebrew Discussion / June BJCP Exam Results
« on: November 19, 2015, 01:47:30 PM »
Today I opened an e-mail with the results from an tasting exam I sat for after the NHC. It seemed to have gone well, even though 2 weeks in CA and the NHC put some pressure on the study time. My goal was to score at least 80.

The good news was that I scored 85. That made me very satisfied, my first tasting score on the legacy exam was 67. So I learned between exams, and the allergies were not acting up.

Now I need to retake the written, which will be the 2015 guidelines. That is the bad news, as there will be much study required for this old guy.

The Pub / Constellation Brands Buys Ballast Point
« on: November 16, 2015, 03:25:11 PM »
The $1Billion price blows the $1k*bbl/year benchmark out of the water. Which brewery is next?

Yeast and Fermentation / Wild Yeast from the UP of Michigan.
« on: November 12, 2015, 02:25:41 PM »
This was an article that had a few things that hit on a few personal levels. I have had a beer fermented with one of the wild yeasts, and it was pretty nice. The reference to Eagle River meeting Lake Superior made me smile, as there is a small inn with a fantastic bar there, one of our favorite places - The Eagle River Inn and Fitzgeralds, known as "the Fitz".

The Pub / Beer Trivia Quiz, AHA main page.
« on: November 10, 2015, 05:49:12 PM »
I got 4/5. Missed the Geo. Washington question.

General Homebrew Discussion / The Hop You Hate
« on: October 15, 2015, 04:32:18 PM »
In another thread Denny talks of his dislike of Fuggles. I know Gary Glass shares that opinion.

I can't stand Nelson Sauvin, I get cheap foxy white wine out of it.

Mrs. R absolutely hates Simcoe, she will make a face and say "Cat Pee".

We all have different tastes, we are not alike.

What the hop you dislike and never ever will brew with?

The Pub / Bell's First Beer Fermented in the Cypress Vats From Stroh's
« on: October 06, 2015, 07:53:51 PM »
I will be at the AHA Rally on Sunday at Bells and will have a pint of this. Might even write a review.

Ale made with Chevallier malt, fermented in the 100 year old cypress fermenters that were originally used at Stroh Brewing.

The beer.

The malt.

Events / YCHHOPS Hop and Brew School Review.
« on: September 05, 2015, 04:15:04 PM »
We went to Hop And Brew School put on by YCHHOPS,

This was 2 days and cost $200 per person. Was it worth it? Absolutely,  it exceeded expectations, and I will attempt to explain.

Once you are checked into your hotel, transportation out and back to the event is provided. At the event you are provided 3 meals a day. There were also tubs of commercial beer and a kegerator if you are thirsty. Many were thirsty.

The morning sessions were presentations by the likes of YCH personnel, Patrick Smith (Loftus Ranches), Stan Hieronymus, Gary Glass, Denny Conn, and Ann George (USA Hops). These were all very good.

The afternoon sessions were field trips. The first day was to see the pelletizer operation in Sunnyside WA, and then the extraction facility and warehouses just down the street. The supercritical CO2 extraction facility look like rocket science, and it did use high temperature and pressure to extract the lupulin resins. Simcoe is being harvested now, and trucks were delivering bales in the warehouse area, the smell was wonderful. A brewer's cut was made in front of us, and we got to grab some Simcoe out of the bale.

The second day was a tour of Perrault farms facility, which is new. They had to expand the processing plant as more acres have been added to their operation. We saw trucks being unloaded and the bines placed into the picker, and then saw how the cones were separated from the bine and leaf material. We then went to the kilns, saw the bottom plenum, then went up the stairs where it was hot and humid and our glasses fogged up.

Then it was off to the experimental field with Jason Perault, who explained the breeding program and toured us through the rows of single plants, then an area with 7 plants of each experimental variety. We got to pick and rub cones from random experimental plants, including 291, and 438 (Ron Mexico).

The last part was sensory, where we smelled small sample jars of aroma compounds. Then it was samples of hops and asigning values to aroma descriptors.

To sum it all up, I came away with a much deeper knowledge of hop farming and how hops are processed and distributed. The experience was high in the fun department too, and well run. Mrs. R and I came away with the impression that the YCH personnel and the Perrault family truly enjoyed hosting the event.

I rate this just under the NHC as far as a fun and educational beer experience. We will go back some year.

Can't make NHC some year, go to Hop School.

Have questions about hops and hop farming, go to Hop School.

Your wife asks what you want to do for your birthday, and it coincides, go to Hop School!  8)

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