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Messages - hopfenundmalz

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2671
General Homebrew Discussion / Re: NHC 2015 First Round Results
« on: April 08, 2015, 03:47:24 PM »
Congrats to the winners! 

I see some double wins in categories.  I thought you could only submit one entry per style?
One per subcategory.

2672
Equipment and Software / Re: Hop and grain bags cleaning
« on: April 08, 2015, 03:04:03 PM »
I typically just rinse my BIAB bag a few times in hot water to get as much particulate matter off it as I can, then I soak the empty bag in hot water in the sink once or twice to get the stuff hiding in the nooks and crannies. That should also sparge off any excess sugar stuck to the bag.

Once or twice a year I will give my mash tun a hot PBW soak if it starts to look really grimy. I will usually throw my grain bag in the cooler while I'm doing this.
+1 on the hot PBW soak when they look really dirty.

2673
General Homebrew Discussion / Re: Propane Tanks in the Garage
« on: April 08, 2015, 02:07:50 PM »
They issue is that when the temp get high, they vent. When venting they become torches with a lot of fuel that is difficult to put out.
True, and tanks can explode, no bullets or explosives required. I did watch the Mythbuster's clip, this is a different situation.
https://m.youtube.com/watch?v=UM0jtD_OWLU

2674
General Homebrew Discussion / Re: Propane Tanks in the Garage
« on: April 08, 2015, 01:14:35 PM »
Outside, always, except when brewing.

2675
General Homebrew Discussion / Re: What to do with post boil hops?
« on: April 08, 2015, 02:42:13 AM »
The spent hops are bagged and put in the trash. I don't want to be responsible for the demise of someone's pet.

2676
The Pub / Re: Water to a Grow Food and Make Beverages
« on: April 07, 2015, 08:34:01 PM »

Here is an interesting tidbit.
"According to previous research, it takes 226 more days for grass-finished cattle to reach market
weight than grain-finished cattle. More days on grass may mean greater environmental impact. For
example, compared to grass-fed beef, grain-fed beef uses 76 percent less water."
http://www.explorebeef.org/cmdocs/explorebeef/fact_sheet_beef%20and%20water%20use.pdf
Looks like industry propaganda. Farmers don't water their pastures so it must count rainwater. I think most agree that man-made irrigation has a different impact than rain. Also it probably doesn't take into account best practices of well managed small farms: they are rotating their herd on pastures and not applying chemicals. Factory farming relies on growing corn and soy with huge amounts of fertilizer, herbicides, and pesticides, clean cutting the fields leaving bare earth, then trucking that to feed lots where the cattle get antibiotics to counter act diseases caused by eating grains which they are not evolved to do and living in their own filth.

In my part of the country, corn and soybeans are what they call "dry farmed" in the west, i.e. no irrigation.

Factory farms are not pretty. I agree on that.

Edit - this was about the water usage of beer.

2677
The Pub / Re: Water to a Grow Food and Make Beverages
« on: April 07, 2015, 07:16:59 PM »
It looks like beer is not as water intensive as feared. I don't know if the water for the hops and Barley are in this, but those are mostly not grown in CA.

http://www.latimes.com/local/lanow/la-me-ln-water-hungry-foods-20150406-story.html?fb_action_ids=10206649863871696&fb_action_types=og.shares

Saw this on the book of face, John Palmer.
Good info. Obviously meat is a huge problem but I would like to point our that its not meat that's the problem but factory farming. A small local farm produces much better meat using a very minimal amount of water and fossil fuels. The production of feed for factory farms uses most of the resources.

Do you know that the largest cattle ranch in the US, measured by head of cattle, is in Central Florida? Cows eat grass and there is more grass there due to more rain. Feed lots will feed cattle corn before they are sent to market.

So I wonder if the circle size in the graphic accounts for all of the water used in the growing of food?
I'm pretty sure it does include the growing of food. I think I have read that about 75% of the water used for factory raised animals is in the growing of corn/soy etc. for feed. Pasture raised beef that eats silage in the winter are using way less water.

Here is an interesting tidbit.
"According to previous research, it takes 226 more days for grass-finished cattle to reach market
weight than grain-finished cattle. More days on grass may mean greater environmental impact. For
example, compared to grass-fed beef, grain-fed beef uses 76 percent less water."
http://www.explorebeef.org/cmdocs/explorebeef/fact_sheet_beef%20and%20water%20use.pdf



2678
The Pub / Re: Water to a Grow Food and Make Beverages
« on: April 07, 2015, 06:52:00 PM »
It looks like beer is not as water intensive as feared. I don't know if the water for the hops and Barley are in this, but those are mostly not grown in CA.

http://www.latimes.com/local/lanow/la-me-ln-water-hungry-foods-20150406-story.html?fb_action_ids=10206649863871696&fb_action_types=og.shares

Saw this on the book of face, John Palmer.
Good info. Obviously meat is a huge problem but I would like to point our that its not meat that's the problem but factory farming. A small local farm produces much better meat using a very minimal amount of water and fossil fuels. The production of feed for factory farms uses most of the resources.

Do you know that the largest cattle ranch in the US, measured by head of cattle, is in Central Florida? Cows eat grass and there is more grass there due to more rain. Feed lots will feed cattle corn before they are sent to market.

So I wonder if the circle size in the graphic accounts for all of the water used in the growing of food?

2679
Ingredients / Re: Peated malt
« on: April 07, 2015, 04:58:19 PM »
I am aware off low and high peated malts, graded by the phenolic level.

2680
The Pub / Water to a Grow Food and Make Beverages
« on: April 07, 2015, 04:12:29 PM »
It looks like beer is not as water intensive as feared. I don't know if the water for the hops and Barley are in this, but those are mostly not grown in CA.

http://www.latimes.com/local/lanow/la-me-ln-water-hungry-foods-20150406-story.html?fb_action_ids=10206649863871696&fb_action_types=og.shares

Saw this on the book of face, John Palmer.

2681
All Grain Brewing / Re: Enzyme weak Malts, conversion?
« on: April 07, 2015, 03:51:15 PM »
Crystal malts and roast malts have 0 DP, as the enzymes are denatured from the high temperatures.

MO does not have excessive amounts of DP. You might try mashing thicker, 1.25 qt/lb, or adding in some NA 2row to increase enzymes.

2682
Beer Recipes / Re: lager recipe help
« on: April 07, 2015, 01:57:09 PM »
Looks like a Helles with some tasty American hops. I think it will be a good drinker in hot weather.

2683
Ingredients / Re: Peated malt
« on: April 07, 2015, 01:16:57 PM »
I am not a fan. Peat is an organic soil. There used to be muck fires where I grew up, and that smell was terrible when I lived with it as a kid. Now when I smell a beer with peated malt, that is what it smells like, bad memories.

2684
Beer Travel / Re: Germany trip wrapped up
« on: April 06, 2015, 06:12:44 PM »
Now that is just the beer hall, The beer is brewed in a suburb. We did take some visitors there, and it was cool to see the expression on their faces.

There are some other very nice beer halls and biergartens if you ever go back.

No clue on the Dunleweizen.


2685
Beer Recipes / Re: lager recipe critique
« on: April 06, 2015, 02:08:01 PM »
You could even go higher on the dark Munich, 20% or so, and be fine. That would make it like one I like, but maybe too dark. Upping the Vienna would turning another knob to get the flavor up with less color.

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