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Topics - hopfenundmalz

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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.

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.

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:
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.

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.  ;)

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.

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


   %     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.


   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.


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.


General Homebrew Discussion / AHA Surpasses 30,000 Members
« on: February 14, 2012, 11:23:02 AM »
Another reason the NHC sold out in 2 days. But I would rather see the number go up than down.

Beer Travel / Things to do After the NHC.
« on: February 12, 2012, 04:39:39 PM »
We have some time after the NHC to tour around.  

Sunday and Monday are open as of now, and we will have a car.  Have been to the Olympic Penninsula and Mt. Ranier.

Any suggestions north of Seattle or east?  

Tuesday is the Glass museum in Tacoma, so we can't go too far. Fly back on Wed.

Ingredients / German Water Hardness
« on: February 08, 2012, 09:18:29 PM »
I had run across this a while back and found it again while doing some Pilsners this year.  While one might think that water in Germany is soft like the Czeck Republic, you could be right or very wrong.

This map has the units of the German Hardness scale, which is related to the Ca and Mg content.  Not sure you can say much about SO4 or alkalinity, other than it varies also.

I find it corroborates my own tastes about the water where I lived which is one of the red areas along the Rhein - Wiesbaden if you know where that is.  Pretty mineral laden water was my thinking.

Just food for thought.  Maybe Martin will get a kick out of it.  ;)

The Pub / Franklin's BBQ, Austin TX.
« on: January 22, 2012, 08:14:12 AM »
We were in Austin TX, and at the strong recommendation of the neice who lives in town we went to Franklins.  Stood in line  for about an hour in chilly weather, then they opened the doors and we were in line inside for about a half hour.

Was it worth it?  Best BBQ Brisket I have ever had, and I have been to 3 of the places in Lockhart TX.  Never been to Snow's in Lexington which was the top one in the last Texas Monthly BBQ issue, but Franklin's has been rated higher by some publications.  The guy has been doing BBQ for about 4 years if you believe the press clippings.  Fast learner.

If you find yourself in Austin, it is on 11th just east a block from I-35.  Go early, when they are out, they close.

Equipment and Software /
« on: December 30, 2011, 09:44:43 AM »
Before getting into the review, I must state the disclaimer that I know Dan, the owner.  He is in our club.

I bought a stirstarter at the LHBS.  Needed to add to the number of starters going at one time, so this fit the need, and I could use some of my loyalty points at the LHBS.  Here is the link to the web site.

After a few months of use, it was dropped.  Picked up the flask, it had some dried wort sticking to the stirstarter, which came off, bounced off the edge of the counter and went down to the floor.  It rattled when I picked it up, not good.  I said "Ah Fudge" or something like that.  Opened it up, and the fan had sheared off of the shaft.  Could not glue it back on.

Contacted Dan, said it was my fault for dropping, asking if I could source a fan.  He stands behind his product, and said he would ship me a new one with return instructions for the old one.  The old one ships out as soon as I am done typing this, and go to the USPS.

Thought I would put a good customer service experience on the forum.  

Ingredients / Best Pils Malt Questions
« on: December 21, 2011, 08:01:51 AM »
The supply of Durst malt that I always used has dried up.  A German Pils is on the list after the Czeck Pils.

Have some Best Pils malt to use for the German Pils.  Also have a bag of Weyermann Pils.

Any advice on the Best?  I think I remember Blatz saying he likes a blend of the two.  Thoughts?

Ingredients / Weyermann Floor Malted Bohemian Pilsner Malt?
« on: December 21, 2011, 07:58:40 AM »
Have it for a Czeck Pilsner to be brewed in a few days, once the yeast is bumped up one more time.  The question is - Does this need a protein rest?

Don't think I want to do a triple decoction, so the next question is - Has anyone used it and how did the beer come out using your mash technique?

Ingredients / Experimental Hop X-369?
« on: September 12, 2011, 06:11:08 AM »
We stopped at the Bell's Genaral Store yesterday as we needed a break from driving.  They had done their homebrew expo the day before - and we were not able to attend.  On sale were quantities of an experiemental hop with the code X-369.  It was called "Son of Simcoe" by the store manager. 

Bells had a beer on tap at the Cafe called "Dear Liza", termed an Experimental Pale on the chalkboard.  I was told that this beer had been brewed with the X-369 as a whirlpool addition (the only addition - I have done this for one beers).  We agreed that it was similar to Simcoe in flavors and aroma, but the pine was subdued, and the cat pee was absent.  My wife liked it, as she does not like Simcoe due to the strong cat pee she gets from it.  Some of this difference might be from the hopping technique, I don't know yet.

I ended up with a pound of X-369.  That will be used in the pale ale recipe that we evaluate a new hop with.  If nobody has input on this, I will report back in a few months with what we think about X-369.

On a side note, the Quinannon Falls lager is Pilsner like, but at 6.5% ABV, and made with American hops, it would not be to style.  I liked it a lot.  The hops reminded me of Crystal or Mt. Hood.

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