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Topics - hopfenundmalz

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32
The Pub / Here is a little performance by Mike Bardallis
« on: January 15, 2014, 01:32:02 PM »
Mike signing, Duncan Williams drumming on a bucket lid at Grizzly Peak/ Old German last night in AA. Mike is the asst. brewer there.

http://www.youtube.com/watch?v=YTIok2lWHug

33
General Homebrew Discussion / Pictures of Home Brewing Systems
« on: December 29, 2013, 06:20:50 PM »
I am sure I had seen this before, but there are 187 systems that you can peruse, admire, and get inspiration from this site. Some are probably old, but some are pretty sophisticated.

http://www.brewzilla.nl

34
The Pub / Joose or Joosey?
« on: December 20, 2013, 04:09:32 PM »
The Chop &Brew send up the whole internet fanboy scene in this episode. Had Susan and I laughing. Episode 18.

http://chopandbrew.com


35
The Pub / Rush - movie by Ron Howard.
« on: September 29, 2013, 08:57:48 PM »
We went to the big screen to watch this last night. We are of the age that we remember Niki Lauda and James Hunt (and drivers that preceded them).

The movie pivots on the rivalry between the two main characters. Younger, you get the impression that they hate each other early on. Hunt was the consummate Playboy. Lauda was the cold, analytical Austrian.

The plot mainly covers the F1 season in 1976. If you don't know there were some very major twists and turns, including Lauda's crash at the 'Ring, and his comeback.

At the end, you know that they may not have liked each other, but they did in some ways, as they made each other better. They respected each other on the track. Without spoiling it too much, Lauda is still around! Hunt is not.

OK, just go watch it sometime.

36
The Pub / Oktoberfest Hombrew Party in Michigan
« on: September 22, 2013, 10:09:39 PM »
If you have been to the NHC, you might know Joe and Andy Hudacek. They have a big Oktoberfest party everyday on the first day of the Oktoberfest in Munich, so it was last Saturday. Always a great time, they had 250 gallons of hombrew on tap, a BBQ pig, brats, and everyone brings a dish to pass. Bands, a magician for the kids, TVs for those that have to see the football games, and bonfires. It is a great time.

Many from the club were there, local professional brewers, one with a brewery under construction, and other luminaries of the brewing-verse.

Here is a photo of me and some other guy. I look a little German in this photo.  ;D



John had copy of his new book there for people to look at. Can't wait for it to arrive.




37
After 20 years of homebrewing, did a triple decoction on a Bo-Pils. Not sure I will ever do it again. The taste of the finished beer will decide that. It was a long day!

39
Equipment and Software / Cleaning Beerstone
« on: May 06, 2013, 01:57:03 PM »
Beerstone is sometimes on my Blichmann conical after fermenting. John Blichmann was at the LHBS for BigBrew. Asked if Star San and a green scrubbie was the way to go, and he said it is not bad. The best they have found at the homebrew level is white vinegar and a green scrubbie, he said it works better.

Will try this next time I use the conical.

40
Going Pro / What Am I Missing in This Artcle?
« on: April 15, 2013, 05:44:02 PM »
No Experience. $7000 dollars. = Profit!

Typo on the amount? Will they hire someone that knows how to brew?

http://www.mlive.com/news/kalamazoo/index.ssf/2013/04/miller_road_microbrewery.html

41
Yeast and Fermentation / Unusual Lager Start of Fermentation
« on: February 10, 2013, 06:39:48 AM »
This has happened twice, once on a CAP with WLP833, and now with a Munich Helles with the WLP835 X strain. The wort has been chilled to 45F, pumped into the conical, O2 added and the yeast pitched. On the Helles I waited for about 5 hours for the trub to settle, dumped a pint, and then shot the O2 and pitched the yeast from 6L of starter. The lag time was getting to be long, no signs of activity.

So after about 40 hours I put 2 PSI of CO2 on the bottom port, and cracked the valve to blow the Yeast off the bottom. Fermentation was evident, and it has kept going at an active rate for a lager.

I assume that the yeast were all on the bottom. They had been going through the lag phase, but were not dispersed in the wort. What does everyone think?

The CAP last year turned out fine. I think the Helles will be OK to.


42
Beer Travel / Austin
« on: February 02, 2013, 04:18:26 PM »
We were just down in TX last week, the main reason was to visit family in South Texas. Had some Shiner Black, the FM 966 farmhouse, and lots of Indio at the BiLs.

Stayed a couple nights in Austin with the niece and her husband. We went to Bangers one night in Downtown Austin. Place does a lot of their own wurst, good and unique toppings, sides were better than expected. German potato salad was excellent. The place has 100 beers on tap. Some were showing their age, but the popular local brews were fresh. I would go back without hesitation.

Also went to the Gingerman. Live Oak Pilz is good stuff.

Also managed to hit City Market in Luling for some Q on the way to the Rio Grande Valley, and on the way back hit Kruetz in Lockhart for another helping of Q. The brisket at Kruetz won our vote for this trip.

43
From beerpulse, John Mallet of Bells (Director of Brewing Operations) on Hopslam.

"I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.”

My wife really liked that one. :)



44
Ingredients / WLP 835
« on: January 08, 2013, 08:28:40 PM »
Has anyone used the WLP 835 German Lager X strain, my wife pointed it out so we got a vial? From the White Labs site, I can only guess it is from Kloster Andechs. In English, Andechs would sound like Andex. The beers they say it is good for are what Andechs brews. Plan to use it for a Helles.

Here you go from White Labs...

WLP835 German Lager X
Classic yeast from a famous Bavarian monastery. This strain develops a creamy, malty beer profile with low sulfur production and low esters. It is a great choice for styles like traditional Helles, Oktoberfest, Bock, and Dunkel.
Attenuation : 70-76%
Flocculation: Med
Optimum Fermentation Temperature: 50-54°F
Alcohol Tolerance: Medium-High



45
Ingredients / WY 2352 Origin?
« on: December 22, 2012, 06:31:20 AM »
Looked at the Wyeast Private Collection for Jan-Feb. Does anyone have an idea as to the brewery origin of the WY-2352 Munich Lager II strain?

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