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Messages - hopfenundmalz

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2686
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.

2687
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.

2688
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.

2689
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.

2690
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.

2691
Events / Re: How is the hotel for NHC San Diego?
« on: March 20, 2015, 06:33:45 PM »
Public transportation in Michigan is a foreign concept. Had to say it. 8)

It's not a foreign concept in Maryland or Washington, DC.   The light rail in Maryland runs between the BWI Airport and downtown Baltimore. Washington, DC has an excellent public transportation system.   

As someone who has traveled around the US, and has used the transit systems in SF, Portland, Seattle, Chicago, Philly, NYC, and DC, I was comparing the almost complete lack of transportation options other than a car in Metro Detroit to those areas. The mind set in Michigan is that transportation is a car and highways.

I have also used public transportation in Toronto, London, Paris, Brussels, Amsterdam, Frankfurt, Berlin, Munich, Prague, and Rome, but all those are foreign!

2692
Here is one that has a Brewery have a challenge from a rapid transit system. Boycott those bullies!
http://sf.eater.com/2015/3/19/8260113/bart-fiftyfifty-brewing-lawsuit-beer-barrel-aged

2693
Events / Re: How is the hotel for NHC San Diego?
« on: March 20, 2015, 05:47:25 PM »
Maybe one of the conference folks can chime in on this one, but it looks like there's a shuttle service from the airport to the Town and Country for only $11--a much better deal than the $40 cab ride in Grand Rapids.
Public transportation in Michigan is a foreign concept. Had to say it. 8)

2694
General Homebrew Discussion / Re: Vienna Lager
« on: March 20, 2015, 05:45:56 PM »
The Devils Backbone Vienna that was presented for tasting at the Long Live Lagers talk last year, by Jason Oliver and Warren Haskell (SP) was outstanding.

The recipe is in their talk, which you can find on the NHC page.

Found it! A lot more crystal malt than I would have thought...
38% Pilsner
38% Vienna
12% Dark Munich
12% Caramber

The thought is always that crystal malts clash with hops. So in a style with minimal hops what is the problem? Devils Backbone has been killing it in the GABF and WBC with this beer.

2695
General Homebrew Discussion / Re: Vienna Lager
« on: March 20, 2015, 05:44:06 PM »
Its been a while since I brewed any lagers and brewed a Vienna Lager a couple of weeks ago. I used a slight variation on this one by John Palmer: http://wiki.homebrewersassociation.org/ViennaLagerNHC2011

Mine was:
       4 lbs  13 oz Vienna
       3 lbs  5 oz  Pils
       2 lbs  14 oz  Munich
       5 oz CaraMunich
       3 oz Carafa I
       Perle hops 6.15HBU 60 min
       Hallertauer 2.46 HBU 20 min
       Saflager 34/70

OG of 1.055

In the second week of layering at 35*

Can't wait to see how this turns out.

The recipe was by Steve Dockter, John Palmer was the category sponsor.


2696
Many beers with high rates of Simcoe, Citra, other New World hops are just cat pee to my wife. She is much more sensitive to it. I get the pine and fruit.


2697
General Homebrew Discussion / Re: try at batch sparging
« on: March 20, 2015, 05:38:38 PM »
I times my batch sparge on 12 gallons today. Took about 16 minutes for both run offs. FWIW.

When I am done fly sparging, I am at a boil, say 45 minutes for a 10 gallon batch from the start of sparging. How long after you collected the wort were you at a boil?

2698
General Homebrew Discussion / Re: try at batch sparging
« on: March 20, 2015, 09:57:09 AM »
I started out batch sparging. There is no doubt it is faster.  No doubt to me easier, with less stress.  I switched to fly because my batch size increased.  I was having a hard time with hitting my numbers and stirring the larger amounts of grain.  There are times when I get frustrated at the sparging times.  I will remember back to the stir, rest, and dump days.  Now that I have used fly for several batches, I don't have a negative other than time.  You do need to watch your ph, but it isn't bad.  When I do do a smaller batch I batch sparge.  When batch sparging, I saved about 45 minutes.  My brew days are long now.  They are mostly 90/90 batches.  I did 16.5 gallons of IIPA, set-up, brew, cleaned, and put away in 8hrs.  I can't do it faster than that.  Brewing outside and putting away adds about an hour.   

How much of the longer day is tied up in heating and cooling larger volumes?

2699
Hop Growing / Re: UK Hops at 42.42N
« on: March 20, 2015, 06:25:22 AM »
I had to look up the zone where I live, it is 5b.

http://www.248landscape.com/2012/michigan-plant-hardiness-zone-map/

2700
All Grain Brewing / Re: Anyone Else Forget Their Kettle Addition
« on: March 20, 2015, 06:18:19 AM »
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?

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