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Messages - hopfenundmalz

Pages: 1 ... 180 181 [182] 183 184 ... 597
2716
Beer Recipes / Re: Gordon Strong Presentation on Dubbels
« on: July 16, 2015, 05:52:30 PM »
Gary, thanks for asking Gordon.

Johnnyb, get Gordon's new book, plenty of good information.
http://www.brewerspublications.com/books/modern-homebrew-recipes/

2717
Beer Travel / Re: San Diego
« on: July 16, 2015, 02:36:14 PM »
Modern Times, Rip Current, Societe, Stone Liberty Station. Fall brewing in North Park was pretty good too.

2718
General Homebrew Discussion / Re: AHA TV
« on: July 16, 2015, 12:03:19 PM »
I thought it was very interesting.  I do have a few questions, though.  Where was the video shot?  And who was the poor guy pulling the pallet jack?  We need to see more of these!  Thanks, AHA!
BA warehouse?

2720
Beer Recipes / Re: Gordon Strong Presentation on Dubbels
« on: July 15, 2015, 12:19:40 PM »
Thank you.

It is referenced (along with the Strong Dark Ale one) in Brew Like a Monk.
Contact Stan and see if he has it, or go to the source.

2721
Beer Recipes / Re: Gordon Strong Presentation on Dubbels
« on: July 15, 2015, 03:43:17 AM »
Good luck, don't remember a Dubbel presentation.

2722
All Grain Brewing / Re: Another efficiency thread
« on: July 15, 2015, 02:34:46 AM »
Are your comments based on measuring efficiency at the end of the process (based on gravity points at the end of the boil) or based on gravity points preboil?

Those would be the same. Sugars aren't created or destroyed in the boil, only concentrated.
The Law of Conservation of Sugars.  ;D

2723
Beer Recipes / Re: Gordon Strong Presentation on Dubbels
« on: July 15, 2015, 02:29:12 AM »
Search for "designing great Belgian strong Dark ales", you can decide which you think is a legit source. From 2003, you might look at what he has in his two books.

2724
Other Fermentables / Re: Thinking about trying Mead
« on: July 13, 2015, 03:44:07 PM »
Ken Schramm says he ferments in the 62-63F range for 71B. That us good enough for me.

A few years back there was a mead panel at the NHC, all Mead Maker of the Year people on it. None of the meads served were older than 3 months. Those were all excellent.
I don't doubt a good mead can be made that quickly and that a lower temp is desireable, if possible. The original post, as I read it, suggested that a 70 degree fermentation might be necessary and I think from my experience that is fine as long as it has time to age.
My gilfriend made mead for about 15 years before we met which is what I got used to. She always aged it for at least a year, which is what I am used too. Compared to a well aged mead, commercial meads taste like diluted honey liquor to me, so I am a bit biased.

Mead making techniques have progressed over the last 20 years. This is similar to the progress in home brewing.

Which commercial examples are you not impressed with?
I think I have tried all or most of Moonlight Meadery, a couple B. Nektar, and a few I can't remember. Friends sometime show up with a bottle of mead they have tried trying to convince us to sell ours. Its not that any are bad, its just that I never want a second glass because they have been pretty one dimensional. I would describe them as without flaws but not very interesting. I suspect that the ability to get mead ready fast with good fermentation control and staggered nutrient additions that commercial meaderies and homebrewers use to get the product ready fast results in mead that has few flaws but little complexity. I think that is probably why Ken Shramm waxes on about the wonders of aged mead in the Compleat Meadmaker. Just as winemakers can now produce a $10 dollar bottle that is pretty decent young, it doesn't mean that aging isn't better for many wines.
The other factor with commercial meads is that honey and fruit can be pretty expensive. I have a ton of fruit we pick ourselves so we can really go hog-wild. We also make so much mead (probably close to 300 gallons in bulk storage or long-term secondary as we speak) that we are not interested in being in a hurry. Our current system is to do a primary, usually in mid-sixties with staggered nutrient additions (although with our local dark honey and copious amount of fruit its not necessary for some varieties) for 10-14 days, rack into carboys and store upstairs in secondary (70ish) for 4-6 months, then rack into carboys and store in the cellar (45-60) for 1-3 years depending on variety. By this time because we have racked twice and stored fairly cold for a long time its crystal clear with a very small, tightly packed, sediment. We then bottle and cork and store sideways in the cellar. Lighter meads such as peach, pear, cyser etc. general bulk age a year then get drunk shortly after bottling. Mixed berry, blueberry, spiced elderberry (port-like 18%abv) etc we will try to let go 2+ years. We have a 15 year old blueberry for a special occasion.

Ken has said some of his benefit from aging, or you can drink now. We have a fair amount from his place.

2725
Beer Travel / Re: San Diego
« on: July 13, 2015, 12:15:58 PM »
The Toronado on 30th for a wide selection of beers.
And if you're there, you're not far at all from Waypoint Public.  I think Tiger Tiger is not too far either (and since I also didn't see it mentioned yet, Tiger Tiger's sibling Blind Lady Ale House is also a good spot).
Tight Tiger is just east of 30th on El Cahon, the food stands out in my memory.

2726
Other Fermentables / Re: Thinking about trying Mead
« on: July 13, 2015, 12:11:27 PM »
Ken Schramm says he ferments in the 62-63F range for 71B. That us good enough for me.

A few years back there was a mead panel at the NHC, all Mead Maker of the Year people on it. None of the meads served were older than 3 months. Those were all excellent.
I don't doubt a good mead can be made that quickly and that a lower temp is desireable, if possible. The original post, as I read it, suggested that a 70 degree fermentation might be necessary and I think from my experience that is fine as long as it has time to age.
My gilfriend made mead for about 15 years before we met which is what I got used to. She always aged it for at least a year, which is what I am used too. Compared to a well aged mead, commercial meads taste like diluted honey liquor to me, so I am a bit biased.

Mead making techniques have progressed over the last 20 years. This is similar to the progress in home brewing.

Which commercial examples are you not impressed with?



2727
The Pub / Re: Hangin at Yellowhammer
« on: July 12, 2015, 10:45:00 PM »
Keith Y on the left.

2728
Other Fermentables / Re: Thinking about trying Mead
« on: July 11, 2015, 01:18:17 PM »
Ken Schramm says he ferments in the 62-63F range for 71B. That us good enough for me.

A few years back there was a mead panel at the NHC, all Mead Maker of the Year people on it. None of the meads served were older than 3 months. Those were all excellent.

2729
I know, right? I started thinking my meter was stuck at 5.2 but post boil was 5, then 4.5 after the lactic. Then I recalibrated just to be sure and still dead on.

I'm hopeful that this meter will be the next leap in my beer quality. It will be nice to remove the ph guess work.
Just another instrument to measure important parameters. You know that you can brew without a thermometer or a hydrometer? A guy in the club does for his historic brews on a historic system.

2730
Events / Re: NHC 2016 Location
« on: July 10, 2015, 11:43:54 AM »
With the recent riots, soaring crime/murder rate, Baltimore has zero appeal for me to come visit. I'll sit this one out.
The same thing could have been written for Oakland in 2009. Those riots happened ~6 months before the conference.


With the recent riots, soaring crime/murder rate, Baltimore has zero appeal for me to come visit. I'll sit this one out.

I doubt it's as bad as you think.  I travel to St. Louis frequently (right next to Baltimore in crime) and I've never felt unsafe.

BTW, St. Louis has Schlafly, Urban Chestnut, Perennial and Side Project amongst many more.  Being from KC I hate to admit STL is a great place for NHC, but if the AHA doesn't want to chose an historic brewing capitol (no, not just A-B) then I guess that just leaves more Side Project for us Midwesterners.
Form a committee with the local clubs and make it happen. I think it was on the survey that went out after the conference, so it is on the radar.

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