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Messages - hopfenundmalz

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2746
The Pub / Re: Oscar Blues Buys Perrin Brewing in MI
« on: March 28, 2015, 07:53:40 PM »
Wow!  The wife and I just made a journey up there last Saturday.... enjoyed the restaurant over looking the bottleing line, good food and great beer!     Still had a bit to catch up to Founders and Bells after their remodels, but a great place to have a meal and a one stop beer journey.

Hope not much changes, except they take over more tap handles over a larger area.

I wonder what the bottling line they put in was? Last June we we unpacked the 2nd round NHC entries there, plenty of room, no bottling line. They had a top of the line Krones that they only did a test run on, and then sold it at a loss to Kuhnhenn who are expanding. Not a good return on that equipment.

http://www.mlive.com/business/west-michigan/index.ssf/2014/09/perrin_killing_craft_bottles.html



2747
Beer Recipes / Re: Smoked American Pale Ale
« on: March 28, 2015, 04:31:07 PM »
I find the Briess cherrywood to be more phenolic than I lke in a beer.

2748
Yeast and Fermentation / Re: Type of DME for yeast starter?
« on: March 28, 2015, 12:03:23 PM »
The only thing about malt extract for starters that is important is to use unhopped extracts.
Say what?
 
I'm just curious because starter instructions I've seen from older books called for hops, presumably to ward off bacteria. I just assumed that was abandoned due to the cost and the fact that good sanitation made it unnecessary.

Now the thinking is hop resins can prohibit cell budding to some point.

Wow, I stopped putting hops into my starters a long time ago due to laziness, but the yeast approve!

2749
General Homebrew Discussion / Re: Bugging me
« on: March 28, 2015, 12:01:09 PM »
Not many bugs make it into my boil. Sometimes wasps or yellow jackets are attracted to the sweet wort smell, but don't go in. It will be nice when I can brew in warmer weather, even though I brew in the garage, 15F right now.

2750
Yeast and Fermentation / Re: Saxony, not Bavaria
« on: March 28, 2015, 02:10:30 AM »
Not sure if it helps figure out the word, but "trieb" on it's own can be translated as "drive." I've encountered that when poking around some German car articles.
"To drive" is Fahre. Something like a mechanical drive would be more like trieb. Getrieb=transmission for example.

Edit betriebs = operation.

2751
Not much work to put it in. Then again, sometimes it gets missed, no difference.

I do like to do it for the Helles and Pilsners. Those are good until late summer/fall if they last that long.

Yeah, definitely no trouble to use it.  I just didn't see the point after I tried it.  I also do the elephant dance by spinning around 3 times before I brew.  No trouble to do and I haven't seen a single elephant around here!  ;)

Someday it might be good to do 2 batches of Pilsner, one with, one without, and see if there are any long term differences. But the Pils usually goes fast in this house.

2752
The Pub / Oscar Blues Buys Perrin Brewing in MI
« on: March 27, 2015, 08:05:30 PM »
This was a surprise. We spent a very long day at Perrin last June sorting entries for the second round of NHC. Some of the beers were very good, some I was not so impressed with. The guy who started it made a large fortune manufacturing sports wear. Did he make his small fortune, and it was time to get out?  :D They had bought a Krones bottling line, but never used it as they did not have the brand identity to get shelf space. Kuhnhenn has that line now.

http://www.mlive.com/business/west-michigan/index.ssf/2015/03/oskar_blues_perrin_brew.html

2753
From something I picked up on the old HBD back in the late 90s early 2000s timeframe, as to mix a campden tablet into the mash. The SO2 is an antioxidant that inhibits the oxidation of the malt compounds that lead to stalling. Any remaining SO2 is driven off in the boil.

I experimented with this for over a year.  I finally stopped when I saw no difference.  To me, that meant that either it didn't work or I didn't have the problem to solve in the first place.

Not much work to put it in. Then again, sometimes it gets missed, no difference.

I do like to do it for the Helles and Pilsners. Those are good until late summer/fall if they last that long.

2754
I haven't factored Campden tablets into the chemical mix, since I use RO, but how would one account for a tablet in the mash under the Brunwater spreadsheet.  I am sensitive to water being chemically balanced and fear any changes, unless they are justified.  Longer storage life is not an issue with my friends.

I use RO, don't notice any problems, but have not A-B it on the same recipe.

2755
There is also a lot of evidence that hot side aeration is not an issue in homebrew.  http://brulosophy.com/2014/11/18/is-hot-side-aeration-fact-or-fiction-exbeeriment-results/
Dr. Bramforth has said a good healthy fermentation takes care of HSA, so don't worry about it.

2756
The Pub / Re: The Craft Beer Quiz
« on: March 27, 2015, 03:17:19 PM »
See how well you know your stuff with the 2015 Craft Beer Quiz:

http://www.beersyndicate.com/blog/the-craft-beer-quiz-how-well-do-you-know-your-craft/ 

I know we've got a few (maybe more than a few) beer gurus on this board who will ace this quiz blindfolded.
Missed a couple of slogans.g

Maybe they should have included "bottling innovation"

That one I would have aced.

2757
The Pub / Re: The Craft Beer Quiz
« on: March 27, 2015, 02:51:37 PM »
See how well you know your stuff with the 2015 Craft Beer Quiz:

http://www.beersyndicate.com/blog/the-craft-beer-quiz-how-well-do-you-know-your-craft/ 

I know we've got a few (maybe more than a few) beer gurus on this board who will ace this quiz blindfolded.
Missed a couple of slogans.

2758
General Homebrew Discussion / Re: continental vs domestic malt flavors
« on: March 27, 2015, 02:39:28 PM »
Perhaps a mash using adjuncts or undermodified malts will convert better if the fully modified malts are more fully modified than the less fully modified malts?

Sounds sort of silly, but that's how I take it. Explains why maltsters like Briess are dropping 6 row altogether.
Six row is not being planted as much as it was, some 2 row varieties  in NA now have a DP of 160 Lintner, and a higher extract. So six row's advantages have gone away.

2759
Been doing that for a long time. Other things that are antioxidants are cinnamon and coriander.

2760
General Homebrew Discussion / Re: continental vs domestic malt flavors
« on: March 27, 2015, 11:51:27 AM »
Since you bring it up, I've been wondering about the difference in modification between continental and "domestic" (I'm on the continent, so technically, they're domestic to me) malts. The article below makes the claim that continental malts are less modified. It seems like a pretty general statement to me. Anybody have any idea if there is any merit to the claim?
http://beerandbrewing.com/VMvilisAAKGj51nr/article/belgian-beer-youre-probably-doing-it-wrong

(Besides that, I thought it was a great article)

Less modified when compared to American malts, but still fully modified. If you look at the Kohlbach index (S/T ratio), even the floor malted Moravian Malt that Weyermann has is 38.4, while anything at or over 38 is fully modified. American malts can be close to 50.

Barley variety and the climate have big influences on the final product.

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