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Messages - hopfenundmalz

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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.

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.

General Homebrew Discussion / Re: Anything Brewing 2day kids?
« on: January 24, 2015, 04:35:07 PM »
I made 2 3.5 liter starters for a split batch of Helles coming up. WLP-833 for one, the other got WLP-835 Lager X.

Ingredients / Re: Equinox Hops
« on: January 24, 2015, 10:03:50 AM »
Really liked the Equinox beer SN poured at the Chicago event last summer.

The Pub / Re: Elysian Just sold to Anheuser-Busch
« on: January 24, 2015, 10:00:39 AM »
Some information and thinking points here.

Events / Re: Best of Craft - Bend
« on: January 24, 2015, 08:02:33 AM »
We were in Bend last April and had a blast. Have fun.

All Grain Brewing / Re: Mash pH
« on: January 23, 2015, 09:53:24 PM »

If you're worried about your mash ph not getting to 5.2 you can buy this stuff. Works great!
It might work for your water. My pH meter said it didn't for my water.

General Homebrew Discussion / Re: USDA Cites AHA & Homebrewing In Report
« on: January 23, 2015, 09:51:01 PM »
Maybe this will encourage some more farmers to get into more interesting varieties of malting barley. so much of what is grown right now (vitrually all I would guess) is commodity varieties designed for the mega brewer use.

I would like to think that an enterprising barley farmer would get into growing boutique malt, but barley is a subsidized crop.
Valley malt has been propagating Chevaleir (SP?) Malt, one of the oldest varieties.

General Homebrew Discussion / Re: pale ale hops
« on: January 23, 2015, 09:47:09 PM »
You need to add a fourth "C" to the list; namely, Cluster.  I recently brewed an all Cluster  British-style IPA as an experiment. I even performed a hop stand with cluster.  I turned out amazingly well for a hop that gets so little respect from home and craft brewers.

Cluster is usually in my freezer. It gets little respect, but the acreage has started to increase.

Beer Travel / Re: 1 month in Germany
« on: January 23, 2015, 08:49:14 PM »
Kneitinger came to mind also Leos.

Bamberg is a must, you will be close. Do it!

There are many places around Bamberg. Forcheim, Buttenheim, Memmeldorf, Merkendorf. Many I do not know.

General Homebrew Discussion / Re: commerical schwarzbier examples
« on: January 23, 2015, 08:26:22 PM »
Koestritzer and Moenschof come to mind from my time in Germany.

Devils Backbone makes a very good one, don't know if you can find it, I can't.

Devils backbone clone i just did from his talk at NHC and it's tasty except for to much mouthfeel from melanoidin. Will drop to lighter munich (11 to 15L) and much less melanoidin if at all. The Bohemian brewery in salt lake makes a tasty one (Cherny Bock)

BeerSmith 2 Recipe Printout -
Recipe: Schwartz
Brewer: Quattlebaum
Asst Brewer:
Style: Schwarzbier (Black Beer)
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
Boil Size: 5.66 gal
Post Boil Volume: 4.16 gal
Batch Size (fermenter): 3.50 gal   
Bottling Volume: 3.25 gal
Estimated OG: 1.050 SG
Estimated Color: 28.3 SRM
Estimated IBU: 24.2 IBUs
Brewhouse Efficiency: 73.00 %
Est Mash Efficiency: 83.4 %
Boil Time: 90 Minutes

Amt                   Name                                     Type          #        %/IBU         
4 lbs 14.8 oz         Pilsner (Betz) (1.7 SRM)                 Grain         1        75.9 %       
8.3 oz                Blackprinz  (Briess) (500.0 SRM)         Grain         2        8.0 %         
6.0 oz                Munich 20L (Briess) (20.0 SRM)           Grain         3        5.8 %         
5.9 oz                Melanoidin (Weyermann) (30.0 SRM)        Grain         4        5.7 %         
4.8 oz                Carared (20.0 SRM)                       Grain         5        4.6 %         
0.63 oz               Tradition [6.50 %] - Boil 60.0 min       Hop           6        22.1 IBUs     
0.20 oz               Tettnang [3.80 %] - Boil 15.0 min        Hop           7        2.0 IBUs     
1.0 pkg               Saflager Lager (DCL/Fermentis #W-34/70)  Yeast         8        -             

Mash Schedule: (208) Single Infusion, Light Body, No Mash Out, Fly
Total Grain Weight: 6 lbs 7.8 oz
Name              Description                             Step Temperat Step Time     
Mash In           Add 3.00 gal of water at 159.3 F        148.0 F       60 min       

Sparge: Fly sparge with 3.44 gal water at 168.0 F
less melanoidin and lighter munich
Thanks for that, the beer at the talk was great. It is on the list to brew soon. Could yeast differences be part of what you say?

General Homebrew Discussion / Re: commerical schwarzbier examples
« on: January 23, 2015, 08:23:39 PM »
Koestritzer and Moenschof come to mind from my time in Germany.

Devils Backbone makes a very good one, don't know if you can find it, I can't.

I really like the Moenschof. Kostriker is ok.
Koestritzer was always on at our favorite Pizza place in Wiesbaden, and was a change up from the usual Koenig Pils.

The Pub / Re: Elysian Just sold to Anheuser-Busch
« on: January 23, 2015, 08:19:00 PM »

The more I think about it the more I can't find the downside to these deals. The brewer, all the investors that helped them build, all get a nice return on their time and it opens up space in the market at the bottom for more new breweries. After all, there is no way that ABI is going to continue to maintain hundreds of tiny operations with all the overhead associated with that. They still don't seem to get that the consumer wants to buy from a small independent guy just as much as they want to buy xyz brand of beer.

It is a brewpub. Is AB getting into a food business? Good luck.

exactly! on comparitive scale it doesn't even matter if the profit margin is through the roof the actual net profit is a drop in the bucket to AB. It's just not going to be worth it to them to maintain the tiny separate operation.
4 brewpubs and a semi-large production facility, total around 50K bbls.

The Pub / Re: Please Help Me Plan My Trip To The US
« on: January 23, 2015, 08:10:41 PM »
I'd fly across the country just to go to Tornado in San Fran right now. I've been to the San Diego location, close, but no cigar. ;)

We went to the SD Toronado before the 2011 NHC. We thought it was a parallel universe Toronado. The staff were mostly young ladies (they did have lots of tattoos) that were helpful and cheerful. The bathrooms were semi-clean and not totally stinky. There was a little patio out back that was in the sun and looked to be a great place to set, but some that we know from the Falcons were well ensconced, and having too much fun! The clientele was as we can say, a little different from what we were used to at the original.

Mrs R and I like the SF Toronado, just because.  8)

Edit - there is now one in Seattle, if you can believe that.

Yeast and Fermentation / Re: BSI Yeast Sample
« on: January 23, 2015, 08:02:12 PM »
Nice. Is it the Augustener or one of the Abby strains.

Some say WLP-860 = Augustener.
WLP-835 Lagar X rhymes with Kloster Andechs.

The Ettal or Weltenberger would be interesting. When living in Germany I had some of the Weltenberger beers, and those are very malty.

It is the Ettal strain.  Kind of flying blind info on the yeast from BSI website.
Never had beers (or heard about) Ettal. Let us know what you think of the yeast.

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