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Messages - hopfenundmalz

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2716
All Grain Brewing / Re: Water for an Oktoberfest?
« on: July 22, 2015, 08:21:55 PM »
This might be of interest. Na is what triggers "salty", this says it can also inhibit bitterness receptors. There is some good stuff here. I knew sweet would counter bitterness, but salt (Na ion) does too.

http://sciencefare.org/2013/07/10/why-does-salt-make-almost-everything-taste-better/

A study with interactions. Something to think about in our brewing. How to put it to use?

http://sciencefare.org/2013/02/27/the-importance-of-taste-suppression-and-a-special-personal-request/

2717
The Pub / Re: NC ALE crackdown
« on: July 22, 2015, 08:04:52 PM »
As the owner of a brewery I am not allowed to put my hands on my own jockey box to serve beer to myself or anyone during festivals. Stupid.

That's how it was in Michigan at NHC...I hated it.  A lot of the brewers weren't even there and you had the banquet staff serving who barely knew it was beer they were serving.

This is true, but there are 4 festivals in MI put on by the Michigan Brewers Guild, and the Brewers can serve beer at those. The summer beer fest is this weekend. Yeah!

2718
Kegging and Bottling / Re: Ball Lock Question
« on: July 22, 2015, 04:31:23 PM »
Called Beverage Factory today and they confirmed it's stainless which is odd. How would StarSan strip that coating off?

Ask what grade stainless they used. There was a guy on here that used some stainless ball bearings to weigh down a hop bag, and those came out black at beer pH. Not all stainless is the same.

2719
Beer Recipes / Re: Czech Dark Lager
« on: July 22, 2015, 03:12:59 PM »
Dehusked still has a little more than half of the husk left. Wheat had no husk, so it will have the least roasts character.

From the Briess seminar at NHC.

2720
Beer Recipes / Re: German Pilsner Recipe/Procedure Advice
« on: July 22, 2015, 03:10:12 PM »
60 - bittering, Perle, Magnum, or a higher AA US noble derivative like Sterling.
30- Tettnanger
20 - H. Mittelfruh
10 - Saaz or HM (I might use 4 or 5 oz of HM here, 10 gallon batch)

Shoot for half of the IBUs to be from 30 on, half from 60 minutes.

I have seen two  mention of the technique of blending several varieties and the using a portion of the blend for each addition. That is on my list of things to try.

2721
Beer Recipes / Re: German Pilsner Recipe/Procedure Advice
« on: July 22, 2015, 02:58:37 PM »
60 - bittering, Perle, Magnum, or a higher AA US noble derivative like Sterling.
30- Tettnanger
20 - H. Mittelfruh
10 - Saaz or HM (I might use 4 or 5 oz of HM here, 10 gallon batch)

Shoot for half of the IBUs to be from 30 on, half from 60 minutes.

2722
Beer Recipes / Re: German Pilsner Recipe/Procedure Advice
« on: July 22, 2015, 01:56:33 PM »
Some of the best ones I have made used Hallertau Mittelfruh at 20, and Saaz at 10. A fair amount of both. I like to use Tettnanger as a mid boil addition.

Low alkalinity is a plus, mash in the 5.2-5.3 range, as you want a crisp finish.

I have a bag of Best Pils to try, as the reviews that I have read are very positive.



2723
General Homebrew Discussion / Re: Sunlight and wort?
« on: July 22, 2015, 11:52:19 AM »
Jeff is correct. It takes isomorized AA, sunlight and riboflavin from the fermentation for the reaction to occur.

2724
Events / Re: 2015 NHC Impressions
« on: July 21, 2015, 09:00:52 PM »
The only one I didn't like was the Intro to Experimentation one.  And the caveat is I loved the ideas they presented, I hated the WAY they presented it, joking off each other, comedy show, circus side show.  Not what I expected from a seminar, but apparently it is those two guys personalities.

So Denny commented and now here I am, cause of course I am...

It's a tricky line to walk when you do a presentation between too showy/jokey and too dull/dry. I worked for a big entertainment company for a good long while, so I have an inherent bias towards trying to be more entertaining than dry/straight forward. (I think the information tends to stick better even though you can't get as much across.)

Denny, of course, is an old rock and roll roadie and bassist - I don't think he'd know straight if you gave him a yard stick, compass, plumb bob and a laser gyro.

Naturally, the silliness (even our stilted version of silly) isn't for everyone. But hopefully there was enough useful stuff in the midst of it all that it was still worthwhile.

Those of us that know you two would be shocked and dumbfounded if you came out serious with a monotone pendanic delivery. Hey, you might try that for 2 minutes, then say, well that is pretty boring, and cut to the regularly scheduled Drew and Denny show.

Sorry I had to miss this years, I think I was introducing another speaker. Liked last years a bunch.

2725
Ingredients / Re: Anyone brewed with their NHC hops?
« on: July 21, 2015, 08:52:11 PM »
Not yet, I will eventually brew the Ron Mexico recipe.
Same here , a small batch with some modifications, i.e. A sub for bittering, only have 2 oz. of Ron Mexico.

2726
Homebrew Competitions / Re: Final Round Scores
« on: July 21, 2015, 05:05:07 PM »

If I were going to be entering it again, I would probably brew it around November/December since in my experience, it hits its peak around 6 months in.
[/quote]

Thats just it.  Its always about trying to juggle when the beer peaks providing the additional travel time it takes to be mailed in to the judging site (wherever that may be).
[/quote]
Or you spend the $$ for 2 day air or $$$ for next day air.

2727
Ingredients / Re: Best way to reduce Ph
« on: July 21, 2015, 04:34:17 PM »
Is this a newer technique? Do/did Koln brewers add saurmalt to their Kolsch? According to Bruin water's adjustment summary, their water is way alkaline and needs the pH lowered. Unless i am interpreting wrong.
Posted in another thread, but if no one on this one saw it.

http://www.ahaconference.org/wp-content/uploads/presentations/2008/SteveHolle_GermanBrewing.pdf

2728
Ingredients / Re: Jarrylo hops
« on: July 21, 2015, 12:16:36 AM »
A recipe just went up on the site for an azacca/jaryllo pale ale for anybody looking for an idea how to use these hops.

I got both azacca and jaryllo when I renewed my AHA membership a couple months ago. They are probably making their way into a saison or BPA...or both.
Yes, this one.
http://www.homebrewersassociation.org/homebrew-recipe/j-lo-chew-zaccas-wild-ride-pale-ale/

2729
Kegging and Bottling / Re: $69 kegs
« on: July 21, 2015, 12:14:31 AM »
The other source of new kegs is Italian, right?

Visions come to mind of the German Engineer that sat next to my desk always shaking his head about Italian Engineering. So there is that I have to contend with.

2730
Kegging and Bottling / Re: $69 kegs
« on: July 21, 2015, 12:04:53 AM »
Plus according to the manufactures attourney-spokesman, Nathan Thurm, there's absolutely nothing to worry about.

The sweat poring out was always hilarious.

Anyone here throw away their Chinese manufactured iPhones? Just because?

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