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Messages - hopfenundmalz

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2731
General Homebrew Discussion / Re: two newbie water questions
« on: August 22, 2015, 11:47:42 AM »
1. You found it I assume.

2. Some will say don't drink distilled water as hit has no ions and you body needs some of those ions for healthy functions. Some places have very low ion content, almost distilled, and the local people drink that water.

2732

How would someone sensitive to Cat Pee aroma (like my wife) react to this one? Had Short's Sticky Icky Icky over the weekend, I thought it was "hoppy", she made a bad face.

Edit, this one.
https://www.shortsbrewing.com/beers/sticky-icky-icky/
No one commented on cat pee being prominent at all, I didn't notice any either.
"One taster commented it was like Simcoe on steroids..."

Count me out. I'm not a fan of Simcoe.
I certainly didn't perceive it this way, but it is similar.

I almost always do not pick it up, only if it is very high. How many women did you have taste the beers? They are more sensitive to 4MMP in general.

2733
Yeast and Fermentation / Re: Do you think I need a starter?
« on: August 21, 2015, 02:38:13 PM »
British Brewers under pitch by U.S. standards. They want the esters from some stress on the yeast. One vial will be fine.

2734
Going Pro / Re: footwear
« on: August 21, 2015, 12:46:14 PM »
I just bought a pair of Keen Steel Toe work boots. I had some reservations about the steel toes because if something really heavy crushes your steel toe is can be even worse when they try to extract your feet from the clamped steel. But I also dropped a keg on my toe recently and that hurt!

They are really comfortable. So much so that when I got home I walked the dogs in them. Great support for standing on concrete all day. The water proofing on them are excellent and the non skid is pretty good, though seems that this could be the area of improvement. Regardless, for sheer comfort highly recommended.

If anyone is in the market for a great pair of all around work boots I can't recommend these boots highly enough. They are called the Keen Detroit Mid and they are fantastic. All day comfort, no need to replace the inserts, water proof and did I mention comfortable? I'm considering getting a second pair without the steel toe for hiking. Cost is reasonable too - $124.

Take it back, they fell apart. damn!

Wow, I have Keen sandals, shoes. The sandals are many years old and still in good shape. What was the failure mode? Do you think chimicals in the brewhouse were responsible?

2735
How would someone sensitive to Cat Pee aroma (like my wife) react to this one? Had Short's Sticky Icky Icky over the weekend, I thought it was "hoppy", she made a bad face.

Edit, this one.
https://www.shortsbrewing.com/beers/sticky-icky-icky/

2736
Ingredients / Re: Standard 2Row vs Pale Ale Malt
« on: August 20, 2015, 02:34:31 AM »
Pale ale malt is essentially domestic English malt.
Pale ale malt has been kilned over a time temperature profile to give a desired malt quality. You can have the usual Pale ale Maris Otter at around 3.5 to 4L, or you can get low color (or is it colour) MO at 2L. Both are domestic English malt but have different flavor. I think you are saying that the U.S. pale Ale would be emulating the British Pale Ale.

2737
General Homebrew Discussion / Re: Lagering/Filtration
« on: August 20, 2015, 01:59:19 AM »
One thing that give clear beer is to lager at 30F, as you form bigger particles that drop faster.

2738
General Homebrew Discussion / Re: Beer Writer Needs Your Opinion
« on: August 20, 2015, 01:56:31 AM »
Extract Brewers can make pretty decent beer by outsourcing the mashing process. Is that cheating?

2739
General Homebrew Discussion / Re: calcium chloride and IPA's
« on: August 20, 2015, 01:54:25 AM »
Forgive me if I'm wrong but I believe the chloride/sulfate ratio is of more importance than the chloride and sulfate amounts individually.

You're wrong. ;) The ratio doesn't matter at all, it's the amount of chloride or sulfate.
+2.

2740
Commercial Beer Reviews / Re: Things you wish breweries would figure out
« on: August 19, 2015, 12:19:02 AM »
If you routinely have flights come back with only one empty glass, it's time to reevaluate the rest of your line up.
Good one.  Fortunately I haven't had the experience of drinking a flight like that.

More breweries should offer 6-8 oz pours so I can drink more than one beer without having to buy a tasting flight.
They can't afford to because thats twice as much labor, and labor is..... never mind

I like drinking half pints in England, where the price is 1/2 of a pint. More labor, but they don't seem to care much.

2741
All Grain Brewing / Re: Water Profile Importance
« on: August 18, 2015, 06:03:48 PM »
New Brewers can get up to speed so much faster on all aspects of brewing today vs. when I started, especially on the water aspects in brewing. I hear there is a book and a spreadsheet that make it much easier.  :)

The pros that don't pay attention do bother me, as the beers I am paying money for should be better.

2742
Ingredients / Re: Jarrylo hops
« on: August 18, 2015, 11:32:55 AM »
You're talking the Ron Mexico hop, correct? I got 2 oz. myself plus 2 oz. more from another guy at the conference who gave me his. The rest came from a friend who share remain nameless. Vinnie's recipe called for a ton of flame out and dry hops. I didn't have enough hops to replicate it exactly but I'm optimistic it will turn out good. I drank my commemorative bottle of Ron Mexico last month and really enjoyed it. Should be able to buy the hops soon.

Jeff, what did you think of the beer? I haven't heard much discussion on it.

Bruce

I really liked the Ron Mexico beer. When people ask what the hop character was, well, it was hard to describe. I will keep looking for some online.

2743
Ingredients / Re: Jarrylo hops
« on: August 18, 2015, 12:05:10 AM »
Last month I brewed the beer that Jeff linked to (J-Lo & Chew-zacca's Wild Ride). This recipe teams Jarrylo with Azacca hops so it isn't an evaluation of Jarrylo by itself. I carbonated the beer last week and have been tasting it over the past few days. This sort of reminds me of an assorted roll of "lifesavers" with all the fruity flavors (except cherry). I taste pineapple, orange, grapefruit and mango. While it won't be my go to beer, it is a very interesting brew because with each day it seems I taste a different predominant flavor. I haven't tasted much of the piney, banana, or apple flavors but maybe that will come later.

I brewed a batch of the "Ron Mexico" beer on Saturday using the recipe in the seminar. Hope it turns out as good as the one at San Diego.

Bruce
How many Oz. did you end up with, Bruce? I only got 2, so my batch will be pretty small, and use something else for bittering.

2744
All Grain Brewing / Re: Water Profile Importance
« on: August 17, 2015, 11:54:32 PM »
My comment has more to do with risk vs reward. Poor cleaning and sanitation=dumped beer. Poor yeast management and fermentation control = nasty off flavor so, headaches, or dumped beer.

Some can get pH right with little effort with their water and what they are brewing. Going for a lighter/darker style and the may have problems. I was getting pH right and not having the flavor ions right way back when. Then I leaned more. You can make OK beer without too much water effort in some cases, but not all. Yes, you need water treatment knowledge and skills to get those 40+ beers most times.

There are pro Brewers that make beer without a pH meter and water treatment. I know some places!

We spent 4 nights up by Traverse City, and all of the local beers I tries had a chalky finish that did not play well with the beers, especially hoppy beers. The Brown ales at two wee pretty neutral from the chalky standpoint, as one might guess. The glass of water would taste chalky in those places, so I am certain it is the water. Martin could do a trip up there and pay for it consulting. All of the breweries were full, so the general public is not highly in tune with this defect.

2745
General Homebrew Discussion / Re: Efficiency Loss Without Protein Rest
« on: August 17, 2015, 02:08:26 PM »
Try 45 or even 60 min for the beta rest, the conversion is done quickly, but more fermentable sugars are still being created. Then keep the longer Alpha rest, as it does help body and head retention.

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