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Messages - hopfenundmalz

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2686
Beer Recipes / Re: Kolsch Guidance
« on: July 01, 2015, 12:01:15 PM »
The finishing hops are optional, but beers like Fruh and Reissdorf do have some noble hop aroma. You don't want it over the top, but a kolsch with a low to moderately low hop aroma and flavor is better than a kolsch with no hop presence, IMO.

German beers have more hop aroma and flavor than we give them credit for. Get your hands on some fresh Weihenstephaner Original, and you'll see that the benchmark beer for the Munich helles style has a very noticeable noble hop aroma.
Mühlen Kölsch had a wonderful hop aroma at the brewery pub, I thought it was HM at the time.

I agree on the German beers having more hop aroma when you get a fresh example in Germany.

2687
Extract/Partial Mash Brewing / Re: Trippin' about my dry hopped IPA
« on: July 01, 2015, 11:55:16 AM »
All grain is by far less expensive, but adds time to the day. Buying base malts by the sack makes it about 50% of the cost compared to extract. Buying hops by the pound can save up to 50-75% compared to some shops.

For me there is always another piece of gear. More kegs, new kegerator. Nitro tank, new kettle, cold room. Every time I break even, I "need" something else.
What is this break even thing?

2688
Jeff Erway, that is. He makes some nice beers in ABQ.

Indeed… I almost typed Jefe.

Although, Jeff, if you want to join Club Pedant, we'd be honored to have you. The first meeting is once we finish discussing whether meetings are biannual or biennial. ;)

Sign me up.

2689
I believe that the brewer meant to say 400,000 cells per milliliter per degree Plato.

My money would be on Jeff being misquoted. He's a fellow pedant.
Jeff Erway, that is. He makes some nice beers in ABQ.

2690
That makes it very clear, thanks for reading and the reply.

2691
The Pub / Re: 10 Reasons Why the GABF Sucks
« on: July 01, 2015, 01:03:15 AM »
Does anyone here get upset at #2 happening at the NHC? I don't.

2692
Ingredients / Re: Best Malt Brands
« on: June 30, 2015, 07:50:59 PM »
There are some good ones.

It is important to brew with one until you have it dialed in on your system. If the supply changes, your beers will change. I can't find Durst Pils locally anymore. Weyermann is good, I like Avangard a little better, and now have a bag of Best Pils to try.

Crisp Maris Otter for most British beer styles, but I also really like Simpsons Golden Promise.

Briess 6-row for CAPs and historic beers. They stopped making it.   :(  So I need to find the Rahr or Great Western 6 row, or just try using a 2 row and see how that works.

Trivia - Avangard malts are from Germany, but are owned by the Russian Avangard Bank. The name didn't look very German, so I looked it up and found the ownership relation.

2693
The Pub / Re: 10 Reasons Why the GABF Suckshh
« on: June 30, 2015, 07:46:45 PM »
His axe seems to be sharp after all that grinding.

2694
Yeast and Fermentation / Re: What makes a lager a lager?
« on: June 30, 2015, 03:39:16 PM »
Koelsch is an Unergariges Lagerbier.

Top fermented lager beer according to the Germans.

Pardon my pedantism: obergäriger  vs untergäriger
Screwed that one up, and I even checked the spelling before I typed!  :o

2695
Yeast and Fermentation / Re: What makes a lager a lager?
« on: June 30, 2015, 02:04:24 PM »
Koelsch is an Ubergariges Lagerbier.

Top fermented lager beer according to the Germans.


2696
Kegging and Bottling / Re: oops…
« on: June 30, 2015, 11:28:28 AM »
The range I looked up for a Hefe is 3.6 to 4.5 volumes. As said above, be careful with the 12 oz. bottles, the others are good for that.

2697
General Homebrew Discussion / La Cumbra Elevated IPA and Pitch Rate.
« on: June 30, 2015, 01:37:09 AM »
This was a wow beer for me almost two years ago. Excellent stuff, will try some more this fall when in NM.  ;)

He under pitches to get a faste fermentation. That seems counter intuitive, but if you read the article he uses the Chico yeast. It popped into my head that the Basic Brewing Radio experiment had faster krausen for dry sprinkled US-05 vs rehydrated (killed half the yeast but it started quicker). Mark V. - could his have something to do with the yeast genetics that you have been talking about for the Chico yeast (diploid)? Very curious here.

Nice IPA recipe. Might make something similar, using Galaxy in place of the South African hop.
Article,
http://beerandbrewing.com/VXtKGSgAABcBR8O6/article/breakout-brewer-la-cumbre-brewing
recipe,
http://beerandbrewing.com/VUqTKygAAHYoUYHe/article/la-cumbre-brewings-elevated-ipa-recipe



2698
Yeast and Fermentation / Re: Liquid Yeast > Dry Yeast?
« on: June 26, 2015, 12:44:42 PM »
I wonder if the Belgians will start to appeal to me again soon?

I'm sure it's because we beat you in the soccer world cup. Please remember, it's only a game! Don't take it out people.

Never say never, phenolic so might appeal to me again someday, and I might start to enjoy footie someday.  :)

2699
Yeast and Fermentation / Re: Liquid Yeast > Dry Yeast?
« on: June 26, 2015, 12:37:13 PM »
I'm somewhat the other way. Oftentimes Belgian styles are too phenolic for me and I've quit brewing and buying examples. Mostly. I'd take a British ale over a Belgian brew.

But also I've gravitated towards cleaner or more neutral yeasts and beer styles. Must be some phase...
I used to drink a lot of British and Belgian styles. Then the lager phase hit. Now fruity British beers are back in my flavor preferences. I wonder if the Belgians will start to appeal to me again soon?

2700
General Homebrew Discussion / Re: I like the Brewing Network, but....
« on: June 26, 2015, 03:39:11 AM »
What doesn't make it seem unimportant is the name, Club of the Year sounds like a big deal.  I would be perfectly happy renaming the Gambrinus award Club of the Year, and calling the club with the most points in the competition the Gambrinus award winner or some other name.

That would be my preferred solution. Gambrinus becomes Club of the Year (or not, whatever), and COTY is renamed to something like NHC Champion Club.
This was my thinking on the 8 hour drive today.

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