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Messages - hopfenundmalz

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Events / Re: YCHHOPS Hop and Brew School Review.
« on: September 05, 2015, 04:46:39 PM »
Oh, I forgot to say that hanging out with Denny, Gary, and Duncan was great. Talked with Stan at length a couple of tmes.

Events / YCHHOPS Hop and Brew School Review.
« on: September 05, 2015, 04:15:04 PM »
We went to Hop And Brew School put on by YCHHOPS,

This was 2 days and cost $200 per person. Was it worth it? Absolutely,  it exceeded expectations, and I will attempt to explain.

Once you are checked into your hotel, transportation out and back to the event is provided. At the event you are provided 3 meals a day. There were also tubs of commercial beer and a kegerator if you are thirsty. Many were thirsty.

The morning sessions were presentations by the likes of YCH personnel, Patrick Smith (Loftus Ranches), Stan Hieronymus, Gary Glass, Denny Conn, and Ann George (USA Hops). These were all very good.

The afternoon sessions were field trips. The first day was to see the pelletizer operation in Sunnyside WA, and then the extraction facility and warehouses just down the street. The supercritical CO2 extraction facility look like rocket science, and it did use high temperature and pressure to extract the lupulin resins. Simcoe is being harvested now, and trucks were delivering bales in the warehouse area, the smell was wonderful. A brewer's cut was made in front of us, and we got to grab some Simcoe out of the bale.

The second day was a tour of Perrault farms facility, which is new. They had to expand the processing plant as more acres have been added to their operation. We saw trucks being unloaded and the bines placed into the picker, and then saw how the cones were separated from the bine and leaf material. We then went to the kilns, saw the bottom plenum, then went up the stairs where it was hot and humid and our glasses fogged up.

Then it was off to the experimental field with Jason Perault, who explained the breeding program and toured us through the rows of single plants, then an area with 7 plants of each experimental variety. We got to pick and rub cones from random experimental plants, including 291, and 438 (Ron Mexico).

The last part was sensory, where we smelled small sample jars of aroma compounds. Then it was samples of hops and asigning values to aroma descriptors.

To sum it all up, I came away with a much deeper knowledge of hop farming and how hops are processed and distributed. The experience was high in the fun department too, and well run. Mrs. R and I came away with the impression that the YCH personnel and the Perrault family truly enjoyed hosting the event.

I rate this just under the NHC as far as a fun and educational beer experience. We will go back some year.

Can't make NHC some year, go to Hop School.

Have questions about hops and hop farming, go to Hop School.

Your wife asks what you want to do for your birthday, and it coincides, go to Hop School!  8)

That was a good read first thing in the morning.

General Homebrew Discussion / Re: Czech Pils Water Profile
« on: September 02, 2015, 06:19:06 PM »
PU does add calcium salts to their water. Some anecdotal findings I recall from AJ Delange indicate that around 30 ppm chloride and 20 ppm calcium produce a more flavorful beer. I've done several light lagers with around 20 to 30 ppm calcium in the overall wort and they fermented and cleared well and they tasted very good. Brewing with much lower mineral content can leave the beer flavor bland. You need some...not much though.
Good info. I need to try brew one again.

General Homebrew Discussion / Re: Czech Pils Water Profile
« on: September 02, 2015, 02:36:56 PM »
Run that through Brunwater, see where the mash pH is predicted. PU is said to do a triple decoction with an acid rest. They may add some Ca according to some reports. If you don't add the alkalinity it will help the pH fall lower.

General Homebrew Discussion / Re: What qualifies as "Real Ale"?
« on: September 02, 2015, 04:33:47 AM »
I have had a few pints dispensed via gravity, no beer engine required.

The wife did get me a beer engine for my birthday years back. You can make a fugal cast breather with a low pressure propane regulator and a couple of hose barbs.

Ingredients / Re: Ella hops
« on: September 01, 2015, 11:08:59 PM »
Haven't found them anywhere yet, but I'm headed for HopUnion tomorrow.  I'll see if they have any around.
Do they have a "factory outlet"? See you there.

Beer Travel / Re: Ireland
« on: September 01, 2015, 01:33:38 PM »
I drove Rhd cars often for work. Competitive cars or ones from an overseas division where the drive on the left.

The challenge is the narrow roads.with hills and curves, Full of walkers and bicyclists on the weekends, all between the stone walls.

Hop Growing / Re: 2015 Hop season
« on: August 31, 2015, 09:29:19 PM »
Chinook was decent others were poor to a loss. Too wet, downy mildew was a problem.

General Homebrew Discussion / Re: Corny Beers
« on: August 31, 2015, 09:14:24 PM »
It would help to know where you are. Some local breweries to MI make beers wth corn.

Rolling Rock for DMS, at least 3-4 years back it had it.

Beer Travel / Re: Ireland
« on: August 31, 2015, 09:08:35 PM »
I like the challenge of RHD manuals. Just Saying that I do, others will not.

Wood/Casks / Re: New barrels
« on: August 31, 2015, 01:24:41 PM »
There are many calculators online for barrel volume, that use a parabola of revolution for the center section area.

First hit on a search.

General Homebrew Discussion / Re: lesser known hop recommendations
« on: August 31, 2015, 01:59:06 AM »
Ron Mexico.
Now those are not so well known, and hard to find!

HBC 438 if you want to research it.

Beer Travel / Re: Wisconsin - Madison & probably anywhere
« on: August 30, 2015, 03:30:27 PM »
If you have day off or a weekend in the work trip, go to New Glarus if you haven't already been, not far from Madison. Stopped on the way to the 2010 NHC, it was very good.

Kegging and Bottling / Re: Brown Stain in Corny Keg
« on: August 29, 2015, 11:28:46 PM »
Here is advice from a metallurgist named Palmer. Bar Keepers Friend is the source of oxalic acid. You might need someone with skinny arms to reach the bottom to scrub.

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