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Messages - hopfenundmalz

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16
Ingredients / Re: Brewtan B
« on: September 21, 2016, 04:23:10 PM »

They brew with DO water. You can speculate where they don't have it. The brewery in NC is state of the art GEA Huppmann, the bottling line is Krones.

I will ask some questions when I am in NC next month.

Jeff, just to be sure I understand, are you saying they dissolve oxygen onto their water?
De-oxiginated water. They gave column strippers that do that. Just like the German breweries.

17
Beer Recipes / Re: Hoppy Lager/Non traditional pilsner
« on: September 21, 2016, 01:04:20 PM »
I would also consider Perle or Herkules for bittering.

18
Ingredients / Re: Brewtan B
« on: September 21, 2016, 01:00:13 PM »
Well good for you. Why are you participating in this conversation then? You should be brewing beer professionally that tastes legions better than any American craft beer. Because this fresh lingering grain flavor/aroma is not present in any American craft beer that I've had.
But we've already been over this. Not going through it all again.

I have no desire to brew commercially.  Never have.
Well, I don't blame you there. Just saying, that if you really think you have IT in your beers, you'd be number one in the country. No American craft beer has it that I've tasted. Anyway...

Would that be due to the fact that many use NA malt for at least part of the brew? Check SIerra Nevada's website, even the Oktoberfest has NA 2-row listed first for the malts. I did taste the 2010 WBC gold Pilsner they made in the pilot brewery, that was sublime, not sure if it had IT, but it tasted like an excellent German Pilsner. They can have a free hand with ingredients on one 20 bbl batch than on a production run to fill an 800 bbl (or 1600 bbl in NC) with a 200 bbl brew house.
Supposedly it doesn't matter what malt you use to get the fresh lingering grain flavor/aroma. SN Oktoberfest is definitely a good beer this year, even though it is rather hoppy. It doesn't have IT, I don't think.
They brew with DO water. You can speculate where they don't have it. The brewery in NC is state of the art GEA Huppmann, the bottling line is Krones.

I will ask some questions when I am in NC next month.

19
Equipment and Software / Re: Brew Guru App.
« on: September 21, 2016, 12:16:21 PM »
It works on my Iphone 4.  I used it in Spokane last week and I liked how you could pull up the brewery and click on directions. On a related note, if you are in Spokane, go to the Iron Goat.
Thanks for the tip. I do want to see Grand Coulee Dam someday, and the scablands. Maybe fall 2017 if I do HopSchool again. That would be close.

20
Ingredients / Re: Brewtan B
« on: September 21, 2016, 12:12:39 PM »
Well good for you. Why are you participating in this conversation then? You should be brewing beer professionally that tastes legions better than any American craft beer. Because this fresh lingering grain flavor/aroma is not present in any American craft beer that I've had.
But we've already been over this. Not going through it all again.

I have no desire to brew commercially.  Never have.
Well, I don't blame you there. Just saying, that if you really think you have IT in your beers, you'd be number one in the country. No American craft beer has it that I've tasted. Anyway...

Would that be due to the fact that many use NA malt for at least part of the brew? Check SIerra Nevada's website, even the Oktoberfest has NA 2-row listed first for the malts. I did taste the 2010 WBC gold Pilsner they made in the pilot brewery, that was sublime, not sure if it had IT, but it tasted like an excellent German Pilsner. They can have a free hand with ingredients on one 20 bbl batch than on a production run to fill an 800 bbl (or 1600 bbl in NC) with a 200 bbl brew house.

21
Equipment and Software / Brew Guru App.
« on: September 21, 2016, 12:00:57 PM »
Have you downloaded the AHA's Brew Guru App? Does it run smoothly on your device? Impressions?

I downloaded when it was released. It runs fine on my Droid Turbo, no problems. Others have experienced issues. The map function is slick, oh that will be nice when we travel, as it shows the breweries in the area, and lists the AHA Deals by participating brewery. That should help when the server is not up to spread on the deals. Oh, and you have a digital membership card that gets downloaded with the App, so no more fumbling to find it, or forgetting it.

The functionality looks great. The future savings when we travel are a bonus. I just wish there were more Deal locations in MI, but I can work on a few local places to make them aware. The next time in CO, we can really take advantage.  ;)

If your are an AHA member, get it, as it is for members. If you are not a member, there is a two week free trial. If you like it, you join the AHA and get it.

OK, your turn. What do you think?

Edit. I am on the GC. Have I saved any $ with it? Well no, I was in Germany for three weeks after it was released, and have been not venturing out too much, recharging my batteries!


22
Kegging and Bottling / Re: First time kegging
« on: September 21, 2016, 06:15:38 AM »
It does sound like someone used a corrosive in the keg, probably chlorine bleach, and let it set for too long. I have been told the corrosion tales place at the air liquid interface. Get a small mirror and see if you can see some rust or corrosion on the inside. It does sound like it is not a good keg anymore. The fermenter suggestion is good, or use it as a sanitizer vessel on brew day to sanitize bits and pieces.

23
Yeast and Fermentation / Re: Best Way to Aerate Wort
« on: September 21, 2016, 05:48:02 AM »
O2 demand is strain specific.  Most of the brewing strains available to homebrewers fall into O2 classes O1 & O2.  The O2 demand for class O1 yeast strains can be met with half air saturated wort (4ppm).  The O2 demand for class O2 yeast strains can be met with air saturated wort (8ppm).  The outliers that are available to homebrewers are the Yorkshire strains, which are usually class O3/O4.  The O2 demand for these strains is so high that it cannot be met with pure O2 saturated wort (40ppm).  That is why Yorkshire breweries rouse and aerate fermenting beer with a fish tail.

Brian Kirsop's seminal paper on O2 demand: http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1974.tb03614.x/pdf
Great to have you back here educating us. Thanks for the paper link.

24
All Grain Brewing / Re: Making a Black IPA
« on: September 20, 2016, 05:46:24 PM »
Make an IPA, add Sinamar
pragmatic, but spendy.

25
Beer Recipes / Re: Anise in recipe
« on: September 20, 2016, 10:29:53 AM »
One star anise/5 gallons did the trick in a Baltic Porter. Don't overdo it.

Thanks for the info, but to clarify I am talking about anise or aniseed, not star of anise.

https://en.wikipedia.org/wiki/Anise

I know the flavors of both are similar but just want to make sure we are talking about the same spice  ;D

Sorry, conflated anise to star anise. No experience with anise/anise seeds.

26
Beer Recipes / Re: Anise in recipe
« on: September 20, 2016, 08:38:21 AM »
One star anise/5 gallons did the trick in a Baltic Porter. Don't overdo it.

27
All Grain Brewing / Re: First all grain brew going into competition
« on: September 20, 2016, 05:20:15 AM »
When you bottle for the competition, save one or two and keep cold. When you get your score sheets, set down with a glass of one of those and read the sheets. See if you pick up what the judges are smelling and tasting. Read the suggestions for improvements.

This has opened my eyes several times, and helped the process. Sometimes I just don't get what they are getting, and have done all of their suggestions as part of my procedure.

28
General Homebrew Discussion / Re: first time judging as an apprentice
« on: September 20, 2016, 05:02:34 AM »
"You are on the path." What is this, a sect?
No, sort of like the long journey starts with the first step.

29
General Homebrew Discussion / Re: first time judging as an apprentice
« on: September 19, 2016, 02:29:08 PM »
Frank, everyone judges for the first time. Congratulations, you are on the path.

I can't answer your question about the flavor. What styles were you judging?

30
Ingredients / Re: Brewtan B
« on: September 19, 2016, 02:26:16 PM »

Exactly, no argument. Copper, lots of splashing, do they mix the grist and liquor and drop from the top? Was the Helles old? I need to travel more and take more tours. ;-)

I have got that flavor before, at a larger brewery in the south of Bavaria. We went there for the view. Didn't see the brew house.

Which brings us back to Jethro's "The more I know about beer...", huh?
Exactly.

When we got to Augustener Keller, we shared a couple of Maß of the Helles. Super clean crisp malt flavor, only enough hops at the end to balance the malt. Hits the BJCP style guidelines on the nose for Munich Helles. We found it a little boring, after Ayinger, Schönram, and all of the Franconian Helles beers, which have a little more in the hop flavor, and often hop aroma.

Next time we might have to do our trip counter clockwise to see what we think!

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