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Messages - hopfenundmalz

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2656
The Pub / Re: Oscar Blues Buys Perrin Brewing in MI
« on: March 29, 2015, 08:15:21 AM »

I wonder what the bottling line they put in was? Last June we we unpacked the 2nd round NHC entries there, plenty of room, no bottling line. They had a top of the line Krones that they only did a test run on, and then sold it at a loss to Kuhnhenn who are expanding. Not a good return on that equipment.

http://www.mlive.com/business/west-michigan/index.ssf/2014/09/perrin_killing_craft_bottles.html

I appologize...  I was using bottleing in a generic sense.... (12 oz package vs kegs)  To be specific (and less misleading) It looked to be a canning line.   I was suprised by the small footprint (hailing from to the industrial automation world...it seemed more like a toy compared to jim beam and budwiser lines I have seen).   Looked like it had filling heads and a sealer....so I am pretty sure it was not just the "front end" of the mobile canning operation that visits so many michigan craft breweries. 

Must be why they dumped the bottleing line.  If they were looking to start small package distribution, it is better to start out in the correct format rather than grow and switch. 

Thanks,

More a case of hubris?

2657
All Grain Brewing / Re: water to grain ratio for mashing
« on: March 29, 2015, 05:56:41 AM »
You can go to 2+ qts/lb for malts with high enzymes.
Often a simple infusion will be fine in the 1.25 to 1.5 qt/lb.

2658
Beer Recipes / Re: Smoked American Pale Ale
« on: March 28, 2015, 03:52:40 PM »
Has anyone tried using rauchmalt from briess?

They have the Cherry and now a Mesquite smoked malts on their web page. I have not used the mesquite.

The Cherry from Briess is too phenolic for me.

I have used the Beechwood smoked Rauchmalz from Weyermann and it is good if fresh. Fresh can be a problem. That is why I learned to smoke my own malts.

 

2659
The Pub / Re: Oscar Blues Buys Perrin Brewing in MI
« on: March 28, 2015, 12:53:40 PM »
Wow!  The wife and I just made a journey up there last Saturday.... enjoyed the restaurant over looking the bottleing line, good food and great beer!     Still had a bit to catch up to Founders and Bells after their remodels, but a great place to have a meal and a one stop beer journey.

Hope not much changes, except they take over more tap handles over a larger area.

I wonder what the bottling line they put in was? Last June we we unpacked the 2nd round NHC entries there, plenty of room, no bottling line. They had a top of the line Krones that they only did a test run on, and then sold it at a loss to Kuhnhenn who are expanding. Not a good return on that equipment.

http://www.mlive.com/business/west-michigan/index.ssf/2014/09/perrin_killing_craft_bottles.html



2660
Beer Recipes / Re: Smoked American Pale Ale
« on: March 28, 2015, 09:31:07 AM »
I find the Briess cherrywood to be more phenolic than I lke in a beer.

2661
Yeast and Fermentation / Re: Type of DME for yeast starter?
« on: March 28, 2015, 05:03:23 AM »
The only thing about malt extract for starters that is important is to use unhopped extracts.
Say what?
 
I'm just curious because starter instructions I've seen from older books called for hops, presumably to ward off bacteria. I just assumed that was abandoned due to the cost and the fact that good sanitation made it unnecessary.

Now the thinking is hop resins can prohibit cell budding to some point.

Wow, I stopped putting hops into my starters a long time ago due to laziness, but the yeast approve!

2662
General Homebrew Discussion / Re: Bugging me
« on: March 28, 2015, 05:01:09 AM »
Not many bugs make it into my boil. Sometimes wasps or yellow jackets are attracted to the sweet wort smell, but don't go in. It will be nice when I can brew in warmer weather, even though I brew in the garage, 15F right now.

2663
Yeast and Fermentation / Re: Saxony, not Bavaria
« on: March 27, 2015, 07:10:30 PM »
Not sure if it helps figure out the word, but "trieb" on it's own can be translated as "drive." I've encountered that when poking around some German car articles.
"To drive" is Fahre. Something like a mechanical drive would be more like trieb. Getrieb=transmission for example.

Edit betriebs = operation.

2664
Not much work to put it in. Then again, sometimes it gets missed, no difference.

I do like to do it for the Helles and Pilsners. Those are good until late summer/fall if they last that long.

Yeah, definitely no trouble to use it.  I just didn't see the point after I tried it.  I also do the elephant dance by spinning around 3 times before I brew.  No trouble to do and I haven't seen a single elephant around here!  ;)

Someday it might be good to do 2 batches of Pilsner, one with, one without, and see if there are any long term differences. But the Pils usually goes fast in this house.

2665
The Pub / Oscar Blues Buys Perrin Brewing in MI
« on: March 27, 2015, 01:05:30 PM »
This was a surprise. We spent a very long day at Perrin last June sorting entries for the second round of NHC. Some of the beers were very good, some I was not so impressed with. The guy who started it made a large fortune manufacturing sports wear. Did he make his small fortune, and it was time to get out?  :D They had bought a Krones bottling line, but never used it as they did not have the brand identity to get shelf space. Kuhnhenn has that line now.

http://www.mlive.com/business/west-michigan/index.ssf/2015/03/oskar_blues_perrin_brew.html

2666
From something I picked up on the old HBD back in the late 90s early 2000s timeframe, as to mix a campden tablet into the mash. The SO2 is an antioxidant that inhibits the oxidation of the malt compounds that lead to stalling. Any remaining SO2 is driven off in the boil.

I experimented with this for over a year.  I finally stopped when I saw no difference.  To me, that meant that either it didn't work or I didn't have the problem to solve in the first place.

Not much work to put it in. Then again, sometimes it gets missed, no difference.

I do like to do it for the Helles and Pilsners. Those are good until late summer/fall if they last that long.

2667
I haven't factored Campden tablets into the chemical mix, since I use RO, but how would one account for a tablet in the mash under the Brunwater spreadsheet.  I am sensitive to water being chemically balanced and fear any changes, unless they are justified.  Longer storage life is not an issue with my friends.

I use RO, don't notice any problems, but have not A-B it on the same recipe.

2668
There is also a lot of evidence that hot side aeration is not an issue in homebrew.  http://brulosophy.com/2014/11/18/is-hot-side-aeration-fact-or-fiction-exbeeriment-results/
Dr. Bramforth has said a good healthy fermentation takes care of HSA, so don't worry about it.

2669
The Pub / Re: The Craft Beer Quiz
« on: March 27, 2015, 08:17:19 AM »
See how well you know your stuff with the 2015 Craft Beer Quiz:

http://www.beersyndicate.com/blog/the-craft-beer-quiz-how-well-do-you-know-your-craft/ 

I know we've got a few (maybe more than a few) beer gurus on this board who will ace this quiz blindfolded.
Missed a couple of slogans.g

Maybe they should have included "bottling innovation"

That one I would have aced.

2670
The Pub / Re: The Craft Beer Quiz
« on: March 27, 2015, 07:51:37 AM »
See how well you know your stuff with the 2015 Craft Beer Quiz:

http://www.beersyndicate.com/blog/the-craft-beer-quiz-how-well-do-you-know-your-craft/ 

I know we've got a few (maybe more than a few) beer gurus on this board who will ace this quiz blindfolded.
Missed a couple of slogans.

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