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Messages - hopfenundmalz

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2761
The Pub / Re: SABMeantime
« on: May 15, 2015, 02:52:36 PM »
I read Pete Brown's blog this morning. He has a good take on it.
Had one of their beers in Greenwich last month, it was pretty good.

http://petebrown.blogspot.co.uk/2015/05/why-sabmillers-acquisition-of-meantime.html

2762
Hop Growing / Re: Thinking about growing hops
« on: May 15, 2015, 01:33:44 PM »
Hop varieties are all clones propagated from the root stock, if you plant seeds the results are something different, just like apple seeds (apples of a variety are all clones).

Hops like a lot of water but they like well drained soil.

Hops benefit from long days and direct sunlight for most of the day. Some say they need a period of dormancy during the winter. Hops will grow from roughly the 35 to 55th parallels. The commercial production happens mostly in the 45 to 50th parallels.

Hops are a lot of work. You trim, string the twine, and train the bines in the spring. You water and fertilize in the summer, and check and treat pests too. In the late summer you harvest and dry the hops, that is some work. The bines and leaves will scratch you and give you welts. The cones must be dried and packaged, unless you are doing a wet harvest beer.

I have one plant each for 12 varieties, it is something of a labor of love. It is fun to watch the rapid growth, and those do provide nice shade when they are up the side and over the trellis on the deck.



2763
Ingredients / Re: Simplifying Recipes...
« on: May 14, 2015, 07:57:16 PM »
If you want head retention with all pils malt, try a step mash with a long step rest at 158-160F, the extra long chain dextrines help a lot.

Out of curiosity, who do you think the best Brewers in the Hill Country are? We have spent a fair amount of time in Drippin' the last few years.

Hopfenundmalz - I get good results from hochkurz mashing - usually around 150F for 60 and then around 158-160 for 30, but have not pursued that with ales. I should do it. Used a 148-158 schedule for my BoPils, but the jury is out - I am slowly dropping the temps to lager for a few more weeks - but save for the sulfar - tastes pretty amazing in the hydro samples... and lots of condition already.

As for the best brewers... won't name names, but the breweries (completely my opinion) are The ABGB, Real Ale and Live Oak. Secondarily Hops and Grains, Pinthouse Pizza and (512). Not a big fan of Jester King, but they make the occasional great beer. I am friends with several of the brewers - but spend a great deal of time at ABGB (seriously their helles is amazing).

Secondly - Rabeb25 - those are gorgeous! Step mashing? or simple infusion?

I would also like to settle on a basic mash schedule for most of these (again exception for certain styles) to simplify. I think this will eliminate irrelevant processes and better allow me to evaluate A to B as I brew. IE... Denny has said he pretty much infusion mashes for 90 minutes for most beers (I hope I got that right).
A good health fermentation without fusels did a lot to help my head retention on ales and lagers. I don't step mash the ales.

I have had several beers from both Real Ale and Live Oak. They are very good. Have not had anything from AGBG, but they are on the radar for next time. The niece that lives in Austin likes Pinthouse Pizza.

We stopped at Jester King last time, it was a cold and windy Sunday, so the crowd was small. The beers were interesting, had some unique tastes, but something that I would normally not order first off. The Pizza business on the property had tasty pizza, and a draft selection that was more mainstream.

2764
Ingredients / Re: Simplifying Recipes...
« on: May 14, 2015, 05:50:42 PM »
If you want head retention with all pils malt, try a step mash with a long step rest at 158-160F, the extra long chain dextrines help a lot.

Out of curiosity, who do you think the best Brewers in the Hill Country are? We have spent a fair amount of time in Drippin' the last few years.

2765
A good write up.

2766
The Pub / Re: Tig welding
« on: May 14, 2015, 12:29:32 AM »
Those are looking nice. I am not a welder, but used to have some good ones do my projects for me.

2767
General Homebrew Discussion / Re: Virgin brewer!
« on: May 14, 2015, 12:23:10 AM »
We all started with our first batch!

It often gets better as we learn.

Ask questions here, as you see you can get answers in a good way.

2768
Events / Re: NHC forum meetup
« on: May 13, 2015, 11:43:37 PM »
Thanks for clearing things up, Gary, I'm just stoked to hangout and drink (mostly) homebrew with all you cool folks!

Some of us are just old folks! See you at the NHC!

2769
Kegging and Bottling / Re: Food Grade CO2
« on: May 13, 2015, 09:21:47 PM »
So do tanks get contaminated over time?  One more thing to obsess about.......

They need hydrostatic testing every so often (what is it, every 7 or 10 years?).  If you are swapping out tanks at a gas services company, it shouldn't be an issue.

Not as likely if you have check valve installed- preventing back flow of beer in regulator and tank.

You definitely want to make sure you have the proper check valves in your system.

Certified by a hydro test every 5 years.

2770
Ingredients / Re: "Modified" grain
« on: May 13, 2015, 09:19:51 PM »
A search result, modification has a graph about 2/3 the way down. the rootlets need to be about as long as the grain.

http://www.daltraining.eu/WebHelp/001_Raw_Materials/1.2.4._The_process.htm

2771
Events / Re: NHC forum meetup
« on: May 13, 2015, 05:18:24 PM »
Here's my reasoning on all of this:

It sucks if we can't have homebrew in the banquet. Hopefully there are ways zoning and licensing and the rest can be swung to work.

After last year's fight to get homebrew at a "festival" event legalized, the AHA sure as hell can't thumb their nose at the rules laid down by the legislature and hope to ever get anything passed in the state again.

Want to know who's to blame? After all - the ABC really couldn't care less about homebrewers in general. We're not a big enough potential issue to worry about with all the other crap they have to deal with in our state. But you know who they deal with when they do deal with homebrewers? The guys who are pretending to be commercial breweries and pouring at a beer festival or bar. Maybe their local really loves their beer and wants to put it on tap - doesn't matter, it's a no-no. Maybe they're in the midst of a kickstarter campaign to open a brewery and what better way can there be to drum up funds than through a festival tasting? Still really doesn't matter. But those are the two classes of homebrewers that the ABC deals with on a semi-regular basis. Hence the explicit stipulations in the law concerning separating homebrew from commercial beer. Normally for a day long beer festival, not a big deal - the conference is it's own special beast with extra complications.

Still sucks though.

Thanks for the background info. Have any of those types you mentioned gotten their hands slapped for those actions? Curious due to some local thing that are borderline.

2772
Mt Hood it is. Its been a while and I couldn't remember. I think I saw it on an article on whirlpool hopping on brewer's friend.

Cape Kiwanda is a dandy blonde. Kinda funny they call it a cream ale but they enter it as a blonde. I had the honor of giving it a gold at Best of Craft this year. Head and shoulders above the rest.

It doesn't have corn, so it would probably get dinged if entered as a cream ale. I put a little flaked maize in mine so it will do well in the cream ale category.

2773
Can you get another ounce or two? I had good luck with a half ounce of magnum at 60 and two of mt hood at ten. A great blonde is Cape Kiwanda. Rumor is they only hop it at whirlpool with, I think Willamette, but mt hood would be great too. I've been wanting to try that technique in a blonde. Maybe about 4 ounces at 180° for a half hour.
They have stated that they only add Mt. Hood in the whirlpool. I use 8 oz in the whirlpool for 10 gallons. It works really well. Those are added after flame out 210 or less, you get bitterness from the higher temp, and still have flavor and aroma after a 45 minute whirlpool. Won some awards with that clone.

2774
Beer Recipes / Re: NEED A SUMMER BEER RECIPE!!!
« on: May 13, 2015, 02:31:10 AM »
Research a Cream Ale, they can have flavor and are easy summer drinkers.

2775
Events / Re: NHC forum meetup
« on: May 12, 2015, 06:48:44 PM »
Yeah, the Federal laws, and DC which is sort of the Wild West.

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