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Topics - hopfenundmalz

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31
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



32
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?

33
Events / 2014 NHC is in Grand Rapids MI
« on: December 06, 2012, 02:10:35 PM »
This was on the interwebs today and is popping up on other forums.

Gary, Crispy, or Fred might add to this later.

Sort of local to me.  About a 2 hour drive. :)


http://www.grbj.com/articles/75647-beer-association-taps-grand-rapids-for-national-convention

34
All Things Food / Smoked Turkey Video
« on: November 22, 2012, 07:59:52 AM »
Franklin's BBQ had the best brisket I have ever had.

Here is Aaron Franklin showing how to smoke a turkey. The wife watched it, says I need to learn how.  ;D

There are also segments where he does brisket. I must watch those too.

http://www.youtube.com/watch?v=2zWHOEkBLAg&feature=share

35
Beer Recipes / Graetzer Recipe/Article in Zymurgy Nov/Dec 2012
« on: November 02, 2012, 08:02:38 PM »
Good article and I follow the recipe.  Where I had questions is where the author gives the water profile for Grodzisk. It is very hard and very alkaline.

One has to wonder if they treated the water to make a beer with just wheat malt and finished color given as 3oL (SRM?) in the recipe. That water looks a lot like my tap water, so I would think the RA is in the 150 to 200 range. I smoked wheat malt and made on last year with the 'yellow' profile from Brunwater.

Any ideas? I might shoot an e-mail off the the editors and see if the author can respond.

36
All Things Food / Salumi demo by Ruhlman&Polcyn at Publican Today 10/20
« on: October 20, 2012, 06:16:44 AM »
Just found out about this. There will be a demo at Publican today by Polcyn and Ruhlman from 1 to 3.

If I were in Chicago I would be there. Heads up for anyone in Chicago.

http://thepublicanrestaurant.com/

37
General Homebrew Discussion / Homebrew Store in Alabama Raided
« on: September 21, 2012, 05:40:42 AM »
This was a surprise as I surf the net this morning -or maybe not.

http://blog.al.com/spotnews/2012/09/abc_agents_raid_birmingham_bee.html

38
Beer Travel / Colorado and Utah Trip?
« on: August 13, 2012, 06:52:44 AM »
Looking for any information that the collective can give us. We are flying to Denver and then driving to Moab UT in Sept. We know the Moab area, and are going to do some hikes in the parks (some trails for the 2nd or more times)

We will go to Fort Collins for a couple nights. Odell and New Belgium are on our list. Anything to add? Is Funkworks/Crooked Stave worth a visit? Recommendations on hotels would be good.

Haven't been through Colorado to Utah in many years. Recommendations close to I-70 would be good.

Return trip might include Telluride, Durango and on to Alamosa. Only been to Durango on the southern route, and have done the train ride.

39
All Things Food / New Sausage Book by Ruhlman and Polcyn
« on: August 08, 2012, 02:32:07 PM »
This one has been in the works for a while. Chef Polcyn has talked about work on the next book - Salumi. You know, those tasty Itaialian sausages. Chef Polcyn has had some really good ones at the restaurant in the past.

Coming out soon.
http://www.amazon.com/Salumi-The-Craft-Italian-Curing/dp/0393068595/ref=sr_1_1?ie=UTF8&qid=1344442704&sr=8-1&keywords=salumi

40
General Homebrew Discussion / Ken Schramm in Hospital
« on: August 03, 2012, 02:35:13 PM »
Wondered if this was appropriate, but seeing that Mead Day is coming up, thought I would post.
 From facebook:

"Been experiencing chest pain lately, and thought it was asthma. I had a cardiac catheterization today. I'm having bypass surgery on Wednesday at Troy Beaumont Hospital to re-establish blood flow through five blocked coronary arteries. "

Keep Ken in your thoughts as you make the Mead on Mead day.

41
Beer Travel / Bells Open House and Tour.
« on: May 20, 2012, 08:42:55 AM »
On Saturday one of the club memebers and I drove to Galesburg MI to go to the Bells open house tour of the new 200 bbl brewery.  It is very impressive. In the future you will be able to do a self guided tour much like Sierra Nevada or New Glarus. This was more special as we talked to John Mallet and Larry Bell, along with other members of the brewing team.  Larry did point out the window overlooking the cypress wood vats that they have aquired from the Strohs family, and are reconditioning for future open fermentation in a clean room.

It was a fun day. Click on the gallery to see shots of the construction. Bringing those in from Wisconsin on the SS Badger, and the shots of trucking the tuns down the road are cool.
http://www.bellsbeer.com/about/200-barrel-brewhouse/


42
The 6th Annual ABC BrewsCrews Homebrew/Cider/Mead Competition is coming up soon. This year judging will be held on June 9, 2012 at Arbor Brewing Company at the Corner Brewery in Ypsilanti, Michigan.
Entries will be accepted mid May.
Details may be found online at:
http://BrewsCrews.AABG.org
Judges and stewards will be needed, and information and links for registering for this one day BJCP sanctioned competition can be found at the above site.

43
Here is a picture of the water report from a spring in Weisbaden Germany.  If you think all water in Germany is soft, well think again. This spring is the Baeckerbrunnen, or baker's spring.  In the analysis Sodium is listed as Natrium, which is where the "Na" comes from. Some will get a kick out of this!



Sorry for the glare. The water might be good for a Gose, as there is a lot of salt in this water, it does taste salty. The Calcium, Mg, and bicarbonate levels are also very high, but the sulfate is not as high as I would of thought from the smell of the spring. 

People drink it but there is this warning on an adjacent sign. 


The bottom says "Recommended Daily Dose - Do not drink more than 1 liter per day"  must be due to the Strontium level I would think.

The first report had other minerals such as Iron, Nickel, and other metals.  The glare was to high for those to show up.  Here is picture of the spring.  Notice the minerals on the tap and the basin. The spring flows 65 liters per minute at 490C. It is a hot spring, and there are >20 Wiesbaden, which translates to Meadow Springs.



The spring is a local landmark in Weisbaden, along with some of the others.  Some springs feed mineral baths that you can soak in, as that is said to be good for aching joints.  Here is a picture of the spring's building and some random Frau standing in front.  ;)






44
The Pub / Guinness Ad
« on: March 15, 2012, 11:21:24 AM »
This was in my club e-mail,from Jeff Renner.  If you know British or Irish drinking culture, it might make you laugh.  The border collie is good. 

I would do for the curry...  mmm, curry.

http://www.buzzfeed.com/corporatewhore/guinness-takes-no-chances-in-getting-blokes-to-the-5mba

45
Beer Recipes / My Latest Timothy Taylor Landlord Knockoff
« on: March 01, 2012, 05:54:08 PM »
Soveral have asked, so here it is with what I did today.

2012 Tim Taylor Landlord Knockoff

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal):        10.50    Wort Size (Gal):   10.50
Total Grain (Lbs):       15.19
Anticipated OG:          1.042    Plato:             10.59
Anticipated SRM:           9.7
Anticipated IBU:          35.8
Brewhouse Efficiency:       78 %
Wort Boil Time:             75    Minutes

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.00


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 92.2    14.00 lbs. Golden Promise 8lb Simpsons and 6 lb TF              Great Britain  1.038      2
  6.6     1.00 lbs. Crystal 35L   Bairds Carastan                UK      1.035     35
  1.2     0.19 lbs. Crafa III Germany  1.027    500

Potential represented as SG per pound per gallon.

Mashed at 151 F for 60 min. pH was 5.47.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.75 oz.    Goldings - E.K.                   Whole    5.00  15.4  60 min.
  1.75 oz.    Styrian Goldings                  Pellet   5.25  16.2  60 min.
  1.25 oz.    Styrian Goldings                  Whole    5.25   4.2  10 min.


Yeast
-----

Wyeast 1469 West Yorkshire

3L starter.

Water - RO base water.  8.5 Gallons for mash and 8.5 for sparge

             Mash            Sparge
Gypsum 2.5 grams      2.5
Epsom   3.5                 3.5
NaCl      0.43               0.43
CaCL2    1.7                1.7
Ca(OH2) 1.35               

Kettle additions = 10 grams gypsum.

total boil time = 75 min.

Chilled to 65 F and pitched.

Open fermentation in buckets - well the lids are on top, not snapped down. 

Aeration was from pumping into the buckets with March Pump.

Fermenting in basement at 61 F ambient.  Not in water baths - yet.

Hope this helps.

 







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