Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - hopfenundmalz

Pages: [1] 2 3 ... 395
1
Events / Re: NHC Thursday night?
« on: April 23, 2015, 10:36:19 AM »

As for NHC2016, thanks anyways...I guess I really on need to wait a few more weeks to find out for sure.

a reasonable question might be, will we know '16 location, at '15 NHC?
I am trying to remember if the next years conference time and dates were not announced at NHC. If Gary Glass has the signed contract, it is announced.

2
All Grain Brewing / Re: 100% pils malt. Too light?
« on: April 23, 2015, 09:04:40 AM »
I like mine crisp and dry. 5.25pH, 100% Pils malt, ~38 to 40 IBU, get the sulfate to 65 to 80 ppm. That makes it more Northern Germany in character, like Jever.

3
Beer Recipes / Re: ESB thoughts
« on: April 21, 2015, 01:19:03 PM »
There is a good Can You Brew It where they interview John Keeling of Fullers.

4
General Homebrew Discussion / Re: NHC 2015 First Round Results
« on: April 21, 2015, 01:05:11 PM »
Well Chicago results just posted... Skunked. Oh well.
Reading trough the thread, I know I am in good company getting skunked.

5
General Homebrew Discussion / Re: NHC 2015 First Round Results
« on: April 21, 2015, 12:41:59 AM »
They used to wait until all the regionals were tabulated, but changed to the current model.  The old way would always be hung up on one tardy region.  I like the current way better, personally.
When the results were all released at once, and one region was late with the data, there was a lot of complaining from those that did not know if they should re-brew.

It is fun when you win a medal. This year my fun will be applauding and cheering for those I know who win medals.

6
General Homebrew Discussion / Re: New Old World Hops?
« on: April 20, 2015, 01:16:22 AM »
The all Mandarina Pale Ale was great, I am a big fan of that hop.

I have tested beers made with the melon and Blanc. The melon was interesting, the Blanc was not so good on my palate.

7
Yeast and Fermentation / Re: Fermentation and Dry Hopping
« on: April 15, 2015, 06:52:37 PM »
Vinnie Ciluzo says drop the yeast and dry hop. Matt Brynildson says dry hop with 1-2.P to go. I have read that either linalool or geranoil increase in level during fermentation.

Play with the variables, see what you like.

8
Beer Recipes / Re: Timothy Taylor Landlord
« on: April 15, 2015, 09:42:30 AM »
Thanks Jeff. Is it an ESB, is the OG target correct at 1.047? I have also never had the original or a clone, but the descriptions of it sound like something I would like to make, just trying to piece it together in Beersmith

Special/Best Bitter at 4.3% ABV
http://timothytaylor.co.uk/landlord

9
Beer Recipes / Re: Timothy Taylor Landlord
« on: April 15, 2015, 09:30:42 AM »
What kind of IBU target should I be looking for in this recipe?
35 ish.

10
The Pub / Re: 10 days to exam
« on: April 15, 2015, 04:58:40 AM »
Start writing score sheets, get used to writing without hand fatigue.

11
Ingredients / Re: Seeds in hops
« on: April 15, 2015, 04:42:04 AM »
I have seen it often with British hops, sometimes with American hops, and once with German hops. It is not a problem.

12
Equipment and Software / Re: Conicals
« on: April 14, 2015, 07:36:12 PM »
To all the owners of conical,

What method of temperature control is used? I want to buy a conical, but I am not sure of the best way to controls temps.
Cold MI garage in winter, add heat via a ranco and thermowrap.  Great for lagers .
Warmer weather then ales, until it gets too warm, then Saisons and add heat to ramp those up.

13
Ingredients / Re: Peated malt
« on: April 14, 2015, 07:01:15 PM »
At the BJCP reception, we also learned that Kentucky Common Beer did not use a sour mash.
There was even a significant amount of debate on the BJCP forums on the style guidelines for it.
Maybe I should sign up for the BJCP forums. The information presented from primary sources, i.e. The Louisville brewery logs said the mash was straightforward with no souring step. It would have been fun to follow.

14
Ingredients / Re: Peated malt
« on: April 14, 2015, 08:57:49 AM »
True, but be prepared to get an occasional "lacking peat/earth/smoke" comment.
One of the few things I see on a scoresheet that actually anger me.  Ron Pattinson even went off on it during one of his seminars last year at NHC.
At the BJCP reception, we also learned that Kentucky Common Beer did not use a sour mash. Now I am of the mind that any talk of Brewers in an area doing what the distillers do is a myth.

15
The Pub / Re: Dick Cantwell leaves ABInbev.
« on: April 14, 2015, 08:52:05 AM »
I had no idea he was shacking up with Kim Jordan.
I had seen that mentioned in some article a while back, well, that they were dating.

Pages: [1] 2 3 ... 395