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Messages - hopfenundmalz

Pages: 1 ... 176 177 [178] 179 180 ... 557
2656
Beer Recipes / Re: Thoughts on Black IPA recipe
« on: March 08, 2015, 06:53:35 AM »
If you're not a fan of the roast and the hops combo, you choose not to make it black at all. I just don't get not liking the combo of roast and hops and just make it black to make it black.

Same here.

EDIT -   As a schwarzbier fan, I still have to ask - what is schwarzbier if not primarily a dyed black helles with a touch of roast ?  Black IPA is a dyed black IPA with a touch of roast. Other than the obvious misnomer, I think black IPA gets a bad rap. To each his own.

What is Schwarzbier? A black Pils.

2657
Kegging and Bottling / Re: Confectioners Sugar as Priming Sugar
« on: March 08, 2015, 05:41:00 AM »
My first kit I bought said to use honey and I was going to use that for my next batch too. Do people not use that as often? And also anyone ever use brown sugar or palm sugar?


"When the going gets weird, the weird turn pro."
You can use any sugar, honey is expensive, brown or palm sugars might add a trace of their flavors (not so likely), or you can use table sugar if you are frugal (sucrose), or corn sugar (dextrose). Some use malt extract. You need to make some adjustments for different sugars or DME.

Some reading and a calculator.

http://www.brewersfriend.com/beer-priming-calculator/

You can read more here.

http://www.brewery.org/library/YPrimerMH.html

2658
Events / Re: NHC Thursday night?
« on: March 07, 2015, 02:41:20 PM »

Sure looks that way to me. It goes to 11!   ;)

From the link.
Thursday, June 11   7:30 pm – 11:00 pm   Welcome Reception & Toast featuring BA member breweries

http://www.ahaconference.org/schedule/conference-overview/

2659
All Grain Brewing / Re: Mash pH and light beers
« on: March 07, 2015, 07:35:23 AM »
For light colored beers that should have a crisp finish, a mash pH in the 5.2-5.3 range is what I shoot for.

Recently tasted a Helles that was mashed at 5.55, using Martins modified Munich water profile. That rich malty flavor that I always was missing in my Helles is now there!

2660
Homebrew Competitions / Re: Aaaargh!
« on: March 07, 2015, 06:32:56 AM »
One of the guys in the club is driving the club entries to Zanesville today, he is an excellent brewer and a true nice guy.

2661
All Things Food / Re: Pretzels
« on: March 06, 2015, 07:23:52 PM »
I used baking soda. Never tried lye.

I served them with a German senf.

Though I used sugar, I heard to sub DME for the sugar also.

Senf=Mustard. Really liked the sharf Senf!

2662
Homebrew Competitions / Re: Dry Hopped Sour - NHC
« on: March 06, 2015, 10:27:37 AM »
Orval is dry hopped, though not sour, but it does have the Brett thing going on. It is mentioned in 16E, so I would try that one as others suggest.

2663
Beer Recipes / Re: Munich dunkel - critique?
« on: March 06, 2015, 10:25:09 AM »
OK, I am convinced I need some Best Malz Dark Munich.

Will order some soon.

2664
Kegging and Bottling / Re: cleaning bottles
« on: March 06, 2015, 09:00:21 AM »
Scroll down to see what Mr. Palmer says. I do this for competitions where the bottle will not come back to me, and I want assurance that the bottle will not be a problem. Cut AL foil and put over the neck opening before you bake them, and they will stay sterile.
http://www.howtobrew.com/section1/chapter2-2-3.html

2665
Beer Recipes / Re: Munich dunkel - critique?
« on: March 06, 2015, 07:51:29 AM »
Which Dark Munich is the favorite? I'm sure there will be many answers.

Might have to special order the Best Dark Munich. The LHBS usually has Weyermann's.

2666
Other Fermentables / Mead in Michigan
« on: March 06, 2015, 07:49:14 AM »

2667
Ingredients / Re: Rye Malt
« on: March 06, 2015, 05:56:55 AM »
Wheat's appearance is some where between barley and rye. Different seeds from different grasses.

2668
Ingredients / Re: Vitamin C in commercial beer
« on: March 05, 2015, 07:19:53 PM »
I would think so. And as far as I can tell, when I loose any aroma, I pull the bag and add more to the keg.


Sent from my iPad using Tapatalk

Yeah, same here. Especially when the keg is carbed, I assume the heavier CO2 drives any O2 up toward the lid.

not to mention these types of beers don't last long in my house!

Not long at all. Especially when my friends are over.  ;)

i just popped open the keg of APA i dry hopped with  mandarina to add more hops, and it's 1/2 gone! i'm not sure how that happened!  :o

I understand this phenomenon.

2669
The Pub / Re: AHA governing committee elections
« on: March 05, 2015, 06:33:17 PM »
Thanks a lot folks! I'll buy y'all a beer at club night!
I will collect on that one.

2670
General Homebrew Discussion / Re: Changes to brulosophy lager schedule
« on: March 05, 2015, 08:27:15 AM »
I knew I heard it before Tasty! I couldn't remember though.

Is that in Noonan's book by chance?
I think so, and he was quoting Herr Professor Dr. Narziss.


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