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Messages - hopfenundmalz

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2671
Beer Recipes / Re: Imperial Pils hops
« on: March 23, 2015, 06:24:46 AM »
I think it sounds great.  The Belma would definitely give it some subtle fruity character, in addition to the traditional character of the others.
Crystal is fruity, as cascade was one of its grandparents.

I was thinking it was a Hallertau spinoff, I could easily be wrong.  I get more spiciness from it.

It is a Hallertau derivative, but it does have that American citrus thing going on. A combo of Belma and Crystal late/dry might work well.

2672
Beer Recipes / Re: Imperial Pils hops
« on: March 23, 2015, 06:14:52 AM »
I think it sounds great.  The Belma would definitely give it some subtle fruity character, in addition to the traditional character of the others.
Crystal is fruity, as cascade was one of its grandparents.

2673
Beer Recipes / Re: Imperial Pils hops
« on: March 23, 2015, 05:54:39 AM »
Tett and Crystal should work nicely. I would use the crystal late and dry hop with it if you plan to dry hop. There is a beer I make that is not quit an imperial Pils, but uses several of the US noble derivatives - had it at Philly for club night. It had Vanguard for bittering, Santium (Tett derivative) at around 30 minutes and lots of crystal late and dry. Nice beer, very much a big Pilsner, but there was that what is this American hop aroma creeping in thing to it.

I think it would would appeal to the IPA drinker and the classic lager drinker.

2674
A friend and I did a Janet's Brown Ale. itmwent pretty fast today.

2675
All Grain Brewing / Re: Brewing today; Project Grape Ape is live
« on: March 22, 2015, 06:26:47 AM »
Chilling out.
Usually takes about 20-25 min to bring it down to 70F-ish. I think I'm gonna get a small recirc pump and use a cooler of ice water. Anyone on here use something like that?
I do that for lagers, and when the tap water is too hot in summer. Use tap water to get down to 100F to save on ice.

2676
All Grain Brewing / Re: Anyone Else Forget Their Kettle Addition
« on: March 21, 2015, 06:22:37 PM »
It's not uncommon to see a drop of 1 or 2 points, but without a proper pH meter I wouldn't worry too much about it. Classic RDWHAHB moment.

Did you mean tenth of points?

Good catch! Yes.

My turn to keep you on your toes!

2677
Yeast and Fermentation / Re: Lagering
« on: March 21, 2015, 03:03:01 PM »
My lagers get a D-rest then are lagered at 30F, which is close to -1C=30.2F, the temp the German lager Brewers use.

2678
Beer Travel / Re: New Orleans Beer Spots?
« on: March 21, 2015, 01:07:58 PM »
Avenue Pub was OK, craft beer and a balcony that looks over St. Charles.

2679
Commercial Beer Reviews / Re: Beer Camp Hoppy Lager
« on: March 21, 2015, 12:59:57 PM »
I think it's better described as an India Steam Bock.

It was pretty clean and hoppy when I had it at the Mills River facility.

2680
Commercial Beer Reviews / Re: Westmalle Dubbel
« on: March 21, 2015, 09:53:09 AM »
There are several from here on my to brew list. They have a clone for the Dubbel.
http://www.candisyrup.com/recipes.html

2681
Commercial Beer Reviews / Re: Beer Camp Hoppy Lager
« on: March 21, 2015, 06:54:15 AM »
Hoppy lager was re-brewed at the Mills River location and released as a seasonal this spring. I had it when we toured the brewery, and was very good in a IPL sort of way.

2682
General Homebrew Discussion / Re: try at batch sparging
« on: March 21, 2015, 06:52:19 AM »
From where I sit, it appears that the fly/batch sparge question is really centers around personal preference. There may be some (minor) differences in efficiencies and time requirements, but 1) I'm retired, so I'm pretty much immune to time-based arguments, and 2) this is my hobby, so some inefficiency is perfectly acceptable so long as my enjoyment level stays high. I'm sure I'd feel differently if I ran a commercial brewhouse. Or if there was some evidence that one technique produced measurably better beer. But I don't, and there isn't (that I've seen).

There is one point that does seem to differentiate the techniques, though: the equipment requirements. I do a batch sparge in a version of a Denny-cooler in my kitchen, using two 5 gallon HLT/BKs. My kettles don't have any valves, and I don't use a pump. I usually heat pre-measured water for my mash in one kettle and sparge water in the second (I actually have a smaller third kettle for top-off or additional sparge, if needed). If I were to go to fly sparging, I'd need a pump, some valves, hoses and a sparge arm, or some sort of Rube Goldberg kludge. Not a huge deal, but i would take some degree of cost and effort to switch, and I'm not likely to do so without the potential of a better result.

Nothing against fly sparging; just nothing pushing me toward it.

I know guys who fly sparge with a 3 tier stand and gravity doing the work of the pump.

2683
Commercial Beer Reviews / Re: Orval - disappointed
« on: March 21, 2015, 06:04:46 AM »
  I have been burned quite a few times with old bottles.  But in Belgium, it is Heaven on Earth.

Funny, in Belgium we age the bottles in our cellars. I know at least one pub where you can ask for a bottle from a specific year...

I think I have been to that pub.


De Heeren van Liedekercke? Top Belgian sour beers place...

De Kulminator in Antwerp had vintages of Orval, as they got older the price went up 0.10 Euro/year.

2684
Commercial Beer Reviews / Re: Orval - disappointed
« on: March 21, 2015, 04:49:28 AM »
  I have been burned quite a few times with old bottles.  But in Belgium, it is Heaven on Earth.

Funny, in Belgium we age the bottles in our cellars. I know at least one pub where you can ask for a bottle from a specific year...

I think I have been to that pub.

2685
Homebrewer Bios / Re: Derek from Syracuse
« on: March 20, 2015, 07:11:05 PM »
Saw your post earlier, welcome to the forum, a pretty good place all in all.

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