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Topics - hopfenundmalz

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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)

Beer Travel / Boulder CO and Sedona AZ
« on: August 24, 2015, 06:40:34 PM »
A road trip to meet several other couples has been planned for October.

Never been to Boulder, so we are staying 2 nights, and know we should go to Avery, Upslope. We are staying in an AirB&B near the Pearl St Mall, so Mountain Sun will be a stop too. Any others? Non beer related recommendations are welcome too.

Sedona, well I have driven trough there many times starting back in 1984, last time was 10+ years back, and I know it will have changed. We have 4 nights there. Any recommendations? Will probably go to some of the Natioinal Parks and Monuments to make use of the new Senior Pass I have, got to get my money's worth.  8)

Flagstaff will be a stop for lunch one day. I know it has changed. More breweries today.

The Pub / RIP Fred Eckhardt
« on: August 11, 2015, 01:31:33 AM »
Sad, but Fred was full of life, and was a pleasure to have a conversation with.

The Pub / "The Martian"
« on: July 28, 2015, 12:03:06 AM »
Searched for this and did not find a reference to "The Martian" by Andy Wier. Finished it last week, very good story of an astronaut stranded on Mars. Pretty good on the technical parts. Story is involved, and full of points in the plot where the Martian environment almost kills him. A good read.

It is being made into a movie, Matt Damon as the lead, Ridley Scott directs.

Ingredients / Downey Mildew and Michigan Hops
« on: July 20, 2015, 01:42:40 PM »
I am seeing some on my hops. It has been really wet here. This is one of the reasons hop growing left the Midwest for the PNW. In recent years hop growing has started to come back to MI, approaching 500 acres this year.

There was a discussion on how to transfer beer and minimize staling in the beer here.

Sean makes the statement that if you have a DO meter you become shocked as to how much purging is necessary to achieve low levels. How much is that?

There are procedures to purge vessels of toxic or explosive gases. If you search for "pressure cycle purge equation" you will get hits to some links with information. Without going into all the details and the derivation, you can estimate how many purge cycles you need to reach a level of gas concentration.


N=Number of purge cycles
Clow=Lower concentration target
Coriginal=Original concentration, so for air that is 0.21
Plow=Low pressure, 14.7 PSI absolute for our application
Phigh=High pressure for the purging, I use 30 PSI gauge, so 44.7 PSI absolute

For our case.

selecting a sequence of 0.1, 0.01, 0.001... we can calculate the number of cycles. Round up for your application.

Concentration   #purge cycles.

0.1   0.6671342451
0.01   2.7375696785
0.001   4.8080051119
0.0001   6.8784405452
0.00001   8.9488759786
0.000001   11.019311412
0.0000001   13.0897468454
0.00000001   15.1601822787
0.000000001   17.2306177121

So to get close to 1 ppm (0.000001) you need 11 purge cycles. State of the art canning and bottling lines have about 50 ppb TPO or less.

That will use a boatload of CO2 for an empty keg, so the technique of pushing sanitizer out saves on CO2. If the head space is purged 5 times at 30 PSI, then the headspace will have about 1000 ppm O2. The headspace is small, so there is not a lot of waste for that process.

I hope this helps.

General Homebrew Discussion / La Cumbra Elevated IPA and Pitch Rate.
« on: June 30, 2015, 01:37:09 AM »
This was a wow beer for me almost two years ago. Excellent stuff, will try some more this fall when in NM.  ;)

He under pitches to get a faste fermentation. That seems counter intuitive, but if you read the article he uses the Chico yeast. It popped into my head that the Basic Brewing Radio experiment had faster krausen for dry sprinkled US-05 vs rehydrated (killed half the yeast but it started quicker). Mark V. - could his have something to do with the yeast genetics that you have been talking about for the Chico yeast (diploid)? Very curious here.

Nice IPA recipe. Might make something similar, using Galaxy in place of the South African hop.

Events / NHC 2016 Location
« on: June 10, 2015, 05:30:23 PM »
Baltimore. June 9-11.

The Pub / Dick Cantwell leaves ABInbev.
« on: April 13, 2015, 08:14:18 PM »
It appears the yoke was chafing, and he can follow his own desires.

The Pub / Water to a Grow Food and Make Beverages
« on: April 07, 2015, 04:12:29 PM »
It looks like beer is not as water intensive as feared. I don't know if the water for the hops and Barley are in this, but those are mostly not grown in CA.

Saw this on the book of face, John Palmer.

The Pub / Simplified BJCP Score Sheet
« on: April 01, 2015, 01:28:35 PM »
This should make things faster.

It is April 1, you know.   8)

The Pub / Oscar Blues Buys Perrin Brewing in MI
« on: March 27, 2015, 08:05:30 PM »
This was a surprise. We spent a very long day at Perrin last June sorting entries for the second round of NHC. Some of the beers were very good, some I was not so impressed with. The guy who started it made a large fortune manufacturing sports wear. Did he make his small fortune, and it was time to get out?  :D They had bought a Krones bottling line, but never used it as they did not have the brand identity to get shelf space. Kuhnhenn has that line now.

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