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Messages - hopfenundmalz

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Beer Recipes / Re: Looking for thoughts on recipe
« on: Today at 05:54:19 PM »
BRY-97 is a slow starter. Keep that in mind. It was about 48 hours for the batch I did with it.

General Homebrew Discussion / Re: Ingredient Battles
« on: Today at 03:58:28 PM »
Herkules hops...who thought these were a good idea?
It is a little strange. Polaris is too.

I did have a German IPA from Spital when in Regensburg that the brewer said had Herkules for bittering, and Hallertau Cascade and Mandarina Bavaria for the later additions and dry hops. One of the better German IPAs that I have had, but more malt than we are used too.

General Homebrew Discussion / Re: Ingredient Battles
« on: Today at 12:34:11 PM »
Nelson Sauvignon hops, just do not like that cheap white wine thing I get from it.

I don’t brew German Wheat beers, as I just don’t like the clove phenolic flavor.

One category that I like is sours, but I have given them up due them triggering my acid reflux.

General Homebrew Discussion / Re: 16oz Cans for NHC
« on: March 18, 2018, 12:19:30 AM »
My opinion is that if it fits in the size restriction it is OK. That rule is to make sure the entries fit in standard cases, and that those stack evenly on a shipping pallet.

I will wait for the official response.

General Homebrew Discussion / Re: Why Do we Lager
« on: March 16, 2018, 01:04:48 PM »
On the Ayinger tour it was explained that when their beers hit certain lab and sensory points, they don’t wait, they filter and package it.

All Grain Brewing / Re: Water
« on: March 16, 2018, 12:58:22 PM »
Have you read the Water Knowledge Page in Bru’nwater? That should answer some of your questions.

Ingredients / Re: cherries
« on: March 15, 2018, 08:38:26 PM »
I prefer Balaton over Montmorency cherries, but
that is my palate. Schaarbeek cherries are almost impossible to find in the US.

I gave up looking for sour cherries where I used to live and planted a couple of trees.
They grow a lot of eating cherries in the NW.

For some reason, Michigan grows about 75% of the sour/culinary cherries.

MIchigan State has a prof that has been trying to diversify the sour cherry varieties. There are many from Hungary and Poland that have never been introduced here.

The Pub / Re: Rockin the AHA Discount
« on: March 15, 2018, 01:10:54 PM »
I will just mention that the BrewGuru app will show all of the available discounts on a map. Change the location to Denver and you will see a large number of places shown as orange, which means they give the discount.

The Pub / Re: Rockin the AHA Discount
« on: March 15, 2018, 01:00:26 AM »
Umm, that big one counts as Candian now and not Colorado, right? ;D

Can you explain that? I logged into BruGuru and the Coors brewery is not a member deal location. Do you have other information to share.

The entry rules will most likely list how the bottles will be presented.  Usually bottles can not have any identifiable markings.  A colored cap could be considered an identifier.

Which color do you consider the standard? Silver, gold, black?

As long as there are no identifiers, it is good. I have judged many beers where black magic marker was used to cover the brewers identifying marks.

The Pub / Re: Rockin the AHA Discount
« on: March 14, 2018, 12:39:13 PM »
When we went to Denver everywhere we went had an AHA discount, ranging from 10%, 15% even 20% off your bill (or your beer at least, most places we went we had drinks only).  We probably saved 30-40$ in that 10 days alone. 

I never remember to use it here at home because at my LHBS I get a discount for being a member of the local club who meets there at the store (10%, same as AHA) and at the local pubs I always forget to ask.  I remember when I travel, but here at home.. nope.
The same here. Yes, Colorado has a high amount of businesses in the deals program. Must be that the home office is in Boulder?

Equipment and Software / Re: Aluminum Kettle
« on: March 14, 2018, 03:39:29 AM »
It occurs to me that that rough finish could be useful in promoting agitation in my low intensity boils.  Another thing to factor into the decision.  I can't say I've noticed significant (noticeable without actually timing) differences between other similar size Al and SS pots I have in the kitchen in time to boil.  I bet it's not worth paying up for steel just for that.  Thanks, Jeff, you've provided my "learn something every day" today.
Nothing wrong with an AL kettle, and as you say, the price is right.

Equipment and Software / Re: Aluminum Kettle
« on: March 14, 2018, 02:51:44 AM »
No what I said is that AL is 1/3 the strength of steel, so it need to be 3 times as thick for equivalent properties of the part. It can save weight in casings with complex geometry. It isn’t magic.

The heat transfer is better, but beware of thickness differences. Al is thicker, so it loses some advantage there. Years back I ran a test of an Alimknum pot vs. a SS pot, pretty much the same size. The SS pot got the water to a boil quicker. Thickness differences, and also the surface finish do the AL being rough, and allowing vapor bubbles to form and reduce heat transfer are what I attributed that to. I never did a follow up, where I would polish the AL pot and see if it got faster at heating the water.

So as in most everything homebrewing, it depends.

The Pub / Re: Rockin the AHA Discount
« on: March 14, 2018, 02:25:02 AM »
If you don’t pay for the membership cost with the member benefits, you’re doing it wrong!

alestateyall, you’re doing it right!

Equipment and Software / Re: Aluminum Kettle
« on: March 14, 2018, 02:22:40 AM »
I use aluminum and love it.  My mash/boil kettle is a 10 gal 6mm 3003 aluminum pot, I have an 8 gal for HLT.  Aluminum  is a much better conductor of heat than SS, so it heats quickly and boils superbly (why they put aluminum cores in high end SS cookware.) It is also  cheap (my 10 gal ~$70 at restaurant supply.)  As for denting? Heck, I could take a sledge hammer and I don't think I could dent it.  Steel is easy to dent and ding! They just don't make steel as heavy gauge and aluminum is still lighter.
  You do have to let that grey oxide layer stay on there.  Don't scour, don't use percarbonates like PBW or OxiClean, just use dish liquid only and a non-stick-friendly scrubber like a Dobie pad.
  The only other consideration I can think of is, if you were considering porting your vessels, you have to go with no-weld bulkheads. But on the upside I guess aluminum would be easier to drill!

As an old automotive engineer, AL has 1/3 the Young’s modulus and 1/3 the shear modulus. So if it is 3 times as thick as steel it is equivalent.

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