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Messages - hopfenundmalz

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2731
The Pub / Re: Top places to retire
« on: December 13, 2014, 04:00:45 PM »
When's NHC Huntsville going to happen?   ;)

+1. Start planning.

2732
Events / Re: NHC 2015 San Diego. Changes to Registration
« on: December 13, 2014, 03:50:20 PM »
Cool beans... Wish it wasn't so early still.  Tracy won't be able to go because it's right during her last few days of school.  The moved up dates are not nice for teachers.

Sometimes that is due to when the hotel has an opening that will accommodate a big conference.

The AHA will have some data on the social package demand.

Edit - Sorry Tracy can't make it.

2733
Beer Recipes / Re: Seeking Old Ale recipes
« on: December 13, 2014, 03:46:47 PM »
i like this one

Recipe: Fuller's 1845
I've brewed the version of that from Stan Hieronymus's book a couple of times. It ups the amber to 20%, although I've cut it back to 16. I've been pretty happy with it.

I've just a small taste of 1845, at the end of the Fuller's brewery tour. I was so taken with it that I had to brew a clone :) They seem to export it to the US, but I haven't been able to find it.

The 1845 is very nice. Last time we did the tour we had a taste of that, the Bengal Lancer, and the Past Masters XX, which was stunning. That was after all of the usual suspects, so it was a good tour.

2734
The Pub / Re: It takes exactly one Dortmunder Gold...
« on: December 13, 2014, 03:44:14 PM »
One gives courage, more would make one reckless.

Good call.

2735
Yeast and Fermentation / Re: when to add sugars in a high gravity brew
« on: December 13, 2014, 12:38:33 PM »

I add everything in the boil.  I haven't noted a significant difference between this and when I have added sugar to the secondary.

Same here.  I have found no advantages to adding it later.

Well, I have found you can get beers 3 - 5 points lower by feeding sugar after fermentation has started. And it has been my condensed after several batches of tripel. I am flabbergasted that others haven't shared this experience.

1.080 tripel sugar added to boil 148 mash temp 1.5 hours and I have gotten 1.009 normally.

By adding sugar after most if primary is finished have adult gotten 1.004-1.006 every time I have tried it.

Something to try on the upcoming Tripel I plan on brewing.

2736
Events / Re: NHC 2015 San Diego. Changes to Registration
« on: December 13, 2014, 11:45:10 AM »
Don't fully understand. There are only 741 judges ranked national or higher according to the BJCP site, but the way it is written reads that only lifetime aha and national bjcp will be allowed to register.

Never mind. That's only if there will be a lottery, those folks will get priority.

That is right, less than 4000 no lottery and no problems. If there is a lottery they are given priority if they register.




2737
Events / NHC 2015 San Diego. Changes to Registration
« on: December 13, 2014, 10:30:37 AM »
I don't remember seeing this mentioned, this went up on the 11th. There are some positive changes from the conference committee that should make for more satisfied members.

You still have to be a member to register.

Guaranteed opportunity to register for Lifetime members, registration reserved for BJCP National and above.  The social package is back, read the terms on that, must be an AHA member. The return of the social package will make several couples that I know happy.

http://www.homebrewersassociation.org/news/save-date-2015-national-homebrewers-conference/


 

2738
Yeast and Fermentation / Re: when to add sugars in a high gravity brew
« on: December 13, 2014, 10:21:00 AM »
I think it depends. I have done some big beers, but never huge beers. Some in the club have done huge beers with good success, the latest project came out to 20% ABV and used staged feeding of sugars later in fermentation. It turned out surprisingly drinkable.

For Belgian Tripels I have no problems with the sugar going into the boil, but that is a mere 9% ABV.

Same here. I've never made a beer over 11% IIRC and I've always added to the boil. I mash pretty low on most of those and get great attenuation.

My last big beer was an all malt Thomas Hardy Barleywine clone-ish beer. 1.115 OG, got down to 1.027 ish, which is pushing 13% ABV. So the yeasts used can handle that amount of malt sugars not problem, but if I were to attempt a beer in the >15% range I would be thinking of staged sugar additions along with some nutrients when adding the sugar.

2739
Yeast and Fermentation / Re: when to add sugars in a high gravity brew
« on: December 13, 2014, 06:37:56 AM »
I think it depends. I have done some big beers, but never huge beers. Some in the club have done huge beers with good success, the latest project came out to 20% ABV and used staged feeding of sugars later in fermentation. It turned out surprisingly drinkable.

For Belgian Tripels I have no problems with the sugar going into the boil, but that is a mere 9% ABV.

2740
Beer Recipes / Re: Seeking Old Ale recipes
« on: December 12, 2014, 07:52:23 AM »
Zymurgy had a recipe for Old Peculier a while back.

2741
Ingredients / Re: Vienna in a Kolsch
« on: December 12, 2014, 07:21:39 AM »
I have heard of some using it, but one should keep the % low. Vienna would have about the same Lovibond as Kölsch malt, so it is a substitute. There is a small range of color for Kölsch if you are in Cologne/Köln.
Some Kölsch breweries use a little wheat, keep it to less than 10%.

2742
Beer Recipes / Re: Doppelbock AG feedback requested
« on: December 11, 2014, 09:27:16 AM »
Personally, I don't think 1/4 lb of chocolate is going to add much roastiness (and after several months of conditioning any faint roastiness might drop out completely - it has happened to me in my doppel). Even if you get a faint amount, I definitely get a touch of roast in Celebrator. So it's not unheard of in top commercial examples.

I also don't think 1/4 pound of C-120 would be horribly out of place. But you should be getting plenty of malt sweetness just from the base malt alone, so it's unnecessary.

But the best thing you can do for your doppelbock is to stick to continental base malts. A good German/Belgian/etc. Pils malt is going to taste worlds better than Briess in a style like this which is all about that base (base malt, that is).

Having said all that, if you ferment and condition this well, it should be a great beer. By condition, I mean to lager for 6-10 weeks, then store it warm for 6-12 months to further develop.

That will make a good beer using the C120 and chocolate, but I strive to make the best that I can following what the breweries in Germany would use.

2743
Beer Recipes / Re: Doppelbock AG feedback requested
« on: December 11, 2014, 08:48:59 AM »
I have done a few Doppelbocks, so here is my $0.02.

10# Munich - Use dark Munich, Weyermann is good, but there are darker like Best.
6# Briess Pilsen - A German Pils malt would be a better choice.
0.25# Crystal 120 - Yeah, does not belong, use some Caramunich III
0.25# Chocolate - Does not belong, use dehusked Carafa
0.5oz US Tettn 60min - US Tett is actually Fuggles per DNA testing, use Tettnanger Tettnang
0.5oz Hallertau 60min - Which Hallertau? There are many and they are different. I use Hallertauer Mittelfrueh
0.5oz US Tettn 30min
0.5oz Hallertau 30min
2 x packets dry Mangrove Jack Bohemian Lager

Process is a big thing here. Decoctions are fine, but my last was a step mash and turned out just yummy.
Fermentation is key, lots of lager yeast, nutrients, O2, pitch around 45F or less and ferment at 48-49 to keep fusels low. Lager as close to freezing as you can get.

If you dive into German lagers, this is a great resource. I will link to his Doppelbock while I am at it, as I tasted it at an NHC and it was outstanding. He lists his water also. pH is important, so measure it if you mess with water.
 
http://braukaiser.com/wiki/index.php/Braukaiser.com
http://braukaiser.com/wiki/index.php?title=Imperator




2744
Commercial Beer Reviews / Re: Best of the Northwest 2014
« on: December 11, 2014, 08:02:07 AM »
Nice list. Had some, been to some of the breweries, need to go back and try more.

2745
Homebrew Competitions / Re: Competition Cheating
« on: December 11, 2014, 07:17:38 AM »
Not long ago I judged a California Common that was in an Anchor Steam bottle that tasted remarkably similar to Anchor Steam.  The cap was different but that would easily be changed.  Wasn't sure what to do.  It wasn't a big competition (~80 total beers/meads)  but the prizes were significant ($75).  I gave the brewer the benefit of the doubt and it took first (I did note on the scoresheet that it tasted just like Anchor) .  The same brewer ended up winning/placing in some other categories as well.  Haven't seen his name on any of the other competitions.

I still wonder about if I did the right thing, but it was the best beer.

What would you have done?

Mac
I would rather let a cheater get through than falsely accuse an honest, skilled homebrewer. That would really piss them off and I imagine the bad vibes would spread to their friends too.
 
If you brought it to my attention in my competition, I'd probably make a note and tell you to proceed judging. I don't think that's much evidence of cheating given that cloning commercial examples is fairly common, reusing commercial bottles is very common, and California Common is basically defined as Anchor Steam. The guidelines even say this. So if the goal is 'brew beer that tastes like Anchor Steam' you can't use the fact that it 'tastes like Anchor Steam' as evidence of cheating.
 
The reality is that this sort of cheating would be very difficult to catch and prove. If it were a small club competition and we didn't know the brewer, maybe give them their award and try to reach out. If they're cheating, they'll probably not like the proximity because you'll get to know what kind of beer they really make.
 
I also think entering commercial beers is less likely to be successful than people think. Commercial beer isn't always to style and may be influenced by factors such as supply contracts, process limitations, etc. It also may not be at peak freshness.

You summed it up nicely Jimmy.

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