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Messages - hopfenundmalz

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1
Yeast and Fermentation / Re: Kolsch W-177
« on: May 25, 2016, 05:40:37 PM »
Very best wished for a full recover! Sounds like a courageous battle. Can't wait to hear how the yeast turns out!
+a bunch.

2
Zymurgy / Re: Zymurgy Live: Brewing Local with Stan Hieronymus
« on: May 25, 2016, 11:15:51 AM »
My problem was that I totally spaced out and decided to do some yard work. Oh well, I plan on seeing Stan's presentation at HomebrewCon..

3
The next time I see a pro friend, I will ask him about the new kegs at the new brewery. I visited before they opened and he was doing a cleaning cycle wit hot caustic then hot acid IIRC.

Denny, ask Oakshire what they do with new kegs.

4
Pimp My System / Re: Finally Updated My Kegerator
« on: May 24, 2016, 02:02:38 PM »
That is a pretty spiffy set up.

5
Ingredients / Re: malt substitute for molasses?
« on: May 24, 2016, 01:57:33 PM »
I have used Granma's Origianal with success. It is first running of cane sugar, and is unsulfured.

This is the kind I have been seeing a lot of. The recipe recommends light molasses but I can't seem to find any designations other than 'molasses' or 'black strap molasses'
Granny's makes a Robust Molasses, which is the second runnings. Blackstrap is the third runnings, and has the most flavor, too much according to some.

Picked up some of the regular. So now about the amount. Will 2 oz be noticeable in a lighter beer? Obviously, I don't want to overdo it but it would nice to get just a slight touch to add complexity.
Be pragmatic and taste it, then decide how much you want to use. It does have a nice flavor..

6
Ingredients / Re: malt substitute for molasses?
« on: May 24, 2016, 11:40:53 AM »
I have used Granma's Origianal with success. It is first running of cane sugar, and is unsulfured.

This is the kind I have been seeing a lot of. The recipe recommends light molasses but I can't seem to find any designations other than 'molasses' or 'black strap molasses'
Granny's makes a Robust Molasses, which is the second runnings. Blackstrap is the third runnings, and has the most flavor, too much according to some.

7
Ingredients / Re: malt substitute for molasses?
« on: May 24, 2016, 08:40:04 AM »
I have used Granma's Origianal with success. It is first running of cane sugar, and is unsulfured.

8
All Grain Brewing / Re: Low Oxygen Brewing
« on: May 23, 2016, 07:30:45 PM »
I started brewing in space
Rocket City wins again!
Well Sean will brew in Leadville, the O2 is pretty low up there.

9
Yeast and Fermentation / Re: Still learning my yeast strain
« on: May 23, 2016, 07:05:56 PM »
I assume 2352 is believed to be Augusteiner. I'm going to try it at 52F next, but my gut feeling is that Augusteiner uses it at 50F. Maining because it seems more likely that they would do 10C rather than 11.11C lol
Yeah, 2352 is the Augustiner as far as I can tell. BSI sells an Augustiner to commercial breweries.

10
Yeast and Fermentation / Re: Still learning my yeast strain
« on: May 23, 2016, 04:42:41 PM »
Jim find the Devil's Backbone presentation from 2014. They use the Augustine yeast, and ferment at 52F if IIRC.

11
Events / Re: Skipping the banquet at HomebewCon
« on: May 23, 2016, 09:04:56 AM »
Finding space for the conference is becoming more and more difficult it seems.

Part of me thinks that finding a willing local committee to get the legwork done is also a big factor.  The process for getting a future site selected isn't exactly well published, so having some available people that have done it before (at the very least in an advisory capacity) is an advantage that places that have already hosted have over new sites.

The conference is too big for just about any hotel, so it will be in conference centers. The folks I know in the Indianapolis clubs would love to host. The conference center there is large enough and has many connected hotels. The drawback is that the conference center is booked far in advance with conventions that are there every year in June. So the dates often are determined by an available slot that the city can host.

Another factor is the local alcohol laws. That takes some places out of contention.

Some locations are too expensive for the frugal Homebrewing community. Think NYC, and so on.

Air transportation is another factor. Hard to get to places like Bend OR by air for most of us (it does have an outstanding beer scene).

The AHA/BA has a lot to sort through to select a host site. One thing you can do is fill out the questionnaire sent out after the conference. That is one way they gauge interest in the potential sites and where the members become price adverse for hotels.

12
Events / Re: Skipping the banquet at HomebewCon
« on: May 23, 2016, 08:48:10 AM »
I think there are plenty of places to hold the conference, but the issue is the behind the scenes work which is handled by the host club(s). For instance the conference could easily be held in Charlotte with side trips to many local breweries and a pre-conference party bus to Asheville, but it would tax the clubs in NC to almost the breaking point. CBM in Charlotte has a large membership, but they put on a beer festival every year in the autumn for charity which sells 5K tickets and in May they host their homebrew competition. I just don't see them having enough gas in the tank to handle all the logistics of the conference immediately following their comp with their festival coming up a few months after the conference.

I don't actually know everything which goes on behind the scenes, but I'm told all the volunteers still pay for the conference despite many never seeing anything other than the room as they deliver beer from the central cooler. I'm not sure how other organizations do it, but it would seem to me if there was a means to not burnout while hosting the conference there would be many more places who could host.
The cellar crew became a paid position around Philly timeframe. I don't know the pay rate. You see the same guys every year.

13
Events / Re: Skipping the banquet at HomebewCon
« on: May 23, 2016, 05:23:07 AM »
I would be cool with MN again. The summers are cooler than Philly and Baltimore (aside from the occasional tornado) and it stays daylight longer. However, it would be nicer to have a hotel closer to town. It's a shame nothing could be worked out for Austin. I hear it's a great town.
The hotel in Bloomington MN would not hold ~3000 attendees.

The conference is big enough to be at convention centers in the city, with the pluses and minuses that those venues bring.

14
General Homebrew Discussion / Re: AHA Membership
« on: May 23, 2016, 05:16:55 AM »
Member for ~3yrs now.  Well worth it in my situation(live in Denver) discounts at breweries have a easy payed for membership including $5 off merchandise at breweries.  Great promos when signing up as well, free books, grains, etc. also, most comps require membership


Sent from my iPhone using Tapatalk

I'll have to agree. Great promos when signing up. This year, I got a lb of PBW and (hopefully) an AHA cap!

I spend $43 a year on membership and go to Iron Hill Brewery (in South Jersey), where I receive a 20% discount on beer and food! In a couple of visits, I get my investment paid back!


Cheers!

Yes, you are doing it right!

It pays for itself if you think about it. We kick ourselves when we don't take advantage. Mrs. R has the app on her phone, sometimes we don't look. Bad on our part.

What app does she have? I have the zymurgy app but that's only for the magazine and I haven't seen an AHA app for looking up discounts
Ah, I had to ask her as she had called it an app, but it is just a shortcut on her phone to the information on the AHA page.

15
The Pub / Re: Brewery Visitor
« on: May 22, 2016, 09:00:46 AM »
You are on my list, along with Leo's and boulder brewer.

Did Sean mention that I stopped in Leadville for a visit?  ;D

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