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Messages - hopfenundmalz

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2671
The Pub / Re: Elysian Just sold to Anheuser-Busch
« on: January 26, 2015, 05:01:59 PM »
I've been reading that Dick Cantwell, the head brewer and part owner, and the 'face' of Elysian, voted against the sale to AB, but was in the minority.

I have seen that too, and if they each had 1/3 of the firm (big assumption), it would be easy to get outvoted.

2672
All Grain Brewing / Re: Thoughts on my ESB recipe
« on: January 26, 2015, 04:39:28 PM »
Mark is spot on as far as pitch rates for the British strains. The local brewpub that uses WLP-022 Essex makes a some pretty good British Ales, but when they want a more American type version, they double the pitch rate.

Getting a higher SO4 ppm will also give a British character.

2673
The Pub / Re: Blizzard
« on: January 26, 2015, 12:08:51 PM »
We got a lot of snow last year, and bitter cold. Not much snow this year, the temp has been below average, the heating degree days are up about 10% from the long term average. Compared to last year, everyone is saying it isn't so bad!

Last year I couldn't through the snow any higher. Stay safe in the East.

2674
Ingredients / Re: Nelson Hops
« on: January 25, 2015, 08:23:08 PM »
Yeah, Nelson is a pretty unique hop. It definitely has a vinous, white grape character.  And +1 to Galaxy with it - it seemed like a crazy combo, but Stone made one of their 'Enjoy By' IPAs with that combo and it was pretty damn good. And Nelson really works in saison too - the vinous nature of saison yeasts together with Nelson is mighty tasty IMO.

It definitely has a vinous, CHEAP white wine grape character.

FITFY.

Nelson is to my palate as Fuggles is to Denny's, or Simcoe is to my wife's. It is in the do not like category. I do not object to Fuggles and like Simcoe, for the record.

2675
General Homebrew Discussion / Re: Brewing the Basic/Classic styles
« on: January 25, 2015, 08:08:30 PM »
Ooo. If I had to pick:

1) ESB
2) Dry Stout
3) German lagers
4) weird husband beer
5) weird husband beer

Husband is a "weird beer guy" and I'm the to-style lady. The only beer we enjoy equally is a good dry stout. I think we're on the 5th or 6th batch of that one.

I am glad that you said he is a wierd beer guy. Weird husband beer was one of those things that could be interpreted differently. Sometimes Mrs R. puts up with her weird husband and the beers he brews. Just saying.  ;D

2676
Beer Travel / The Lakes District
« on: January 25, 2015, 08:01:00 PM »
Anybody have advice for pubs and inns? We have some guide books and are looking on the net.

Going to see some friends who now live in London. Then heading north. London we know, Cambria, never been there.

I need some new hiking boots, and some long walks to break those in.




2677
Beer Travel / Re: 1 month in Germany
« on: January 25, 2015, 07:57:38 PM »
Gonna try as many as I can!
Will you have a car?

2678
Other Fermentables / Re: mead in a beer competition
« on: January 25, 2015, 10:59:45 AM »
I'm familiar with the categories, did the exam online, waiting for a tasting seat.  I think its gonna be a long wait.

I enter a lot of mead contests.  What I was after is, I wont say they may look down on it, but is it viewed as easier than beer by the beer judges.

Looked down on? I don't think so. Easier than beer? Well it might not be as much physical work on the day you make it, but there is much attention to it over the next several day when the fermentation is going on to add nutrients and de-gas. I also think having good quality honey, fruit and spices is more important to the final product. You are also judging to style, and choosing the best examples on the table. If not why have all those styles? Just IPAs and Barrel aged Stouts.  8)

I live 35-40 minutes from Schramm's Meadery, and having that level of mead available for purchase has damped my desire down to makin no more than 1 or 2 batches a year, just enough to see that if I can nail a batch.

The mead judges can give their $0.02.


2679
All Grain Brewing / Re: All The Variables
« on: January 25, 2015, 10:07:08 AM »
There are techniques that you need to get repeatable. As said, dough balls limit the sugar, break those up. Stir it well at the beginning to have a uniform well mixed mash and even temperature. Measure and pay attention to the weights and volumes. Get to know your system, and minimize dead space. Temperature is important, is you thermometer calibrated. pH will hurt efficiency if you are too far off. Conversion efficiency can be checked, as if that is not close to 100% you are behind before you ever start the sparge.

Is your system the same as your friends? Even large breweries will get different inefficiencies when they put in a bigger system and compare to the old one.

2680
Other Fermentables / Re: mead in a beer competition
« on: January 25, 2015, 09:58:16 AM »
Most beer competitions use the BJCP guidelines. There are categories for mead styles. Scroll down for the Mead and Cider categories
http://www.bjcp.org/2008styles/catdex.php

The meads are entered in the category they best fit. Judges evaluate those entries in a tasting flight. Some have mead judging credentials, and some members of the forum have that certification. I do not.

2681
Yeast and Fermentation / Re: All Grain Fermentation vs. Extract
« on: January 25, 2015, 06:23:09 AM »
Just an update...6 days after pitching and I cannot believe the krausen on this! When will the madness end?
Some yeast strains form a krausen that is dense and sits on the top like a raft, not falling like others. That is why you check gravity and not krausen. You just rack the beer off from under the krausen.

2682
All Grain Brewing / Re: Thoughts on my ESB recipe
« on: January 24, 2015, 06:54:26 PM »
There is a nice Can You Brew It that covers Fullers ESB, including an interview with John Keeting.

In the Sept/Oct 2008 Zymurgy John Keeting has an article on "Extra Special Bitter"

The grain bill is 95% Pale Ale, 5% crystal, and a little chocolate malt for color (yeah that does not equal 100%).

Hops were Target in the boil early, Northdown and Challanger late in the boil. Golding and Target in the fermenters, Goldings in the maturation tanks, and Goldings are added as dry hops in the cask. The time we toured through the cask line, the guide said that Chiswick got 4 plugs (2 oz) in the cask, Pride none, and ESB got 6 plugs (3 Oz!).

They use London tap water, and add gypsum to get the Ca up to about 100 ppm.

One comment on crystal malt in British Bitter. You will see recipes with 0% to a butt load looking through the Camra recipe books. I think it depends on the brewer, and what they want the beer to be. Some also would use invert 2 or 3 to add color, IIRC. Too tired to go hunt those books down tonight, or Ron Pattinson's book with more historic recipes that would contain less crystal.

2683
The Pub / Re: English brews
« on: January 24, 2015, 06:17:02 PM »
If the Pride is fresh, find one on a store shelf near you, then compare the two. Fresh is best for that beer. Better yet on cask!

I don't dare buy bottles of Pride. It is sooo good on cask, I know an old bottle will just make me sad.

Some of us know that. Maybe mbalbritton can write up the differences tasted.

2684
The Pub / Re: English brews
« on: January 24, 2015, 06:16:12 PM »
If the Pride is fresh, find one on a store shelf near you, then compare the two. Fresh is best for that beer. Better yet on cask!

I don't dare buy bottles of Pride. It is sooo good on cask, I know an old bottle will just make me sad.

Some of us know that.

2685
Yeast and Fermentation / Re: Next up, Wallerstein Sazz Yeast #64B
« on: January 24, 2015, 06:12:32 PM »
If the strain pans out, I may consider sharing cropped yeast with other CAP lovers (Jeff, a.k.a. hopfenundmalz, is at the top of the list).  However, I need to be certain that the strain is not a petite mutant isolate.  I also need to be certain that the strain is stable.  We are dealing with a strain that has been in cryostorage longer than most of us have been alive.
I would be willing to give it a try!

I think Jeffy should be on the short list, too. He has a fine palate and might discern nuances to the yeast better than I could.

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