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Messages - hopfenundmalz

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General Homebrew Discussion / Re: My tasting exam
« on: September 14, 2014, 05:30:06 PM »
Sounds like you did well Jim, good luck on the scores.

The Pub / Re: Why craft beer costs so much
« on: September 14, 2014, 05:28:46 PM »
A few pros that I know say that they have more in the bottles, crowns, labels, and cardboard carrier than the standard production beer inside.

I am sorry to disappoint you, but it's a personal preference.  Crystal malt screams "artificially flavored" to my taste buds.  It's the craft beer equivalent of using caramel coloring in American Dark Lager.
What about using it in English Ales? I know it's used in Old Peculier, and I wouldn't be surprised to hear that it's fairly common practice across the pond.
One just needs to read Ron Pattinson's blog. How much the caramel is used today? But it was a standard ingredient in many of the historic reipes.

Crystal in my Pils, no way.

Crystal in my Ordinary Bitter, yes please.

As Denny says, just a tool and use it for the right application. I will be a contrarian and say that Maris Otter is over used. It doesn't belong in everything.

Rallies / Re: Lagunitas Chicago anyone
« on: September 14, 2014, 05:53:48 AM »
I was excited about that , then remembered we have a trip booked then. Should be a fun one.

Commercial Beer Reviews / Re: Alchemist Heady Topper
« on: September 14, 2014, 05:29:08 AM »
I have heard all hops go on very late, or they all go on at whirlpool.  Then dry hop for 3-5 days.

Equipment and Software / Re: Dip stick for measuring kettle volume
« on: September 13, 2014, 06:53:26 PM »
Wooden dowel that was laying around, not clutter anymore, it is a brewing tool.

The Pub / Re: Lady brewers
« on: September 13, 2014, 06:50:12 PM »
There are more getting involved with time. There are many female BJCP judges. There are 5 females on the AHA Governing Committee, and that is a new high number. The chair of the Governing Committee is now a female.

My wife brews with me, and while not a BJCP judge, she does steward and has been a head steward several times.

General Homebrew Discussion / Re: CONGRATS JONATHON FULLER!!!
« on: September 13, 2014, 06:45:35 PM » bad.  I posted the results from last year!   :-[

I hereby promise not to post until after the 3rd cup of coffee.....

Still recovering from Hop School?

General Homebrew Discussion / Re: CONGRATS JONATHON FULLER!!!
« on: September 13, 2014, 12:48:46 PM »
Mort, most excellent

WLP007 is an English yeast not a German yeast.  Just an FYI. ;-)
yes i know WLP007 is an English strain. Maybe i didnt state it clear enough. it seems most "clones" of odells are using an English Strain like 007 however i have read somewhere and a few have said they use a German strain that is a strong top-cropper with medium attenuation and low-medium flocculation. 
I was considering brewing the 90 shilling from "Craft Beer for homebrewers". Maybe ill split a batch and pitch WLP007 and Wyeast 1007 to see which one i prefer or comes close to the original. Thanks fellas

Please report back with your taste impressions. Inquiring minds want too know. I liked the 90 shilling when in CO.

Ingredients / Re: Post your water report
« on: September 11, 2014, 02:09:37 PM »
Just moved and got my new report from Ward Labs. Might be time to consider an RO system...

pH 7.4
Total Dissolved Solids (TDS) Est, ppm 413
Electrical Conductivity, mmho/cm 0.69
Cations / Anions, me/L 9.1 / 8.9
Sodium, Na 17
Potassium, K < 1
Calcium, Ca 106
Magnesium, Mg 36
Total Hardness, CaCO3 415
Nitrate, NO3-N 0.8 (SAFE)
Sulfate, SO4-S 7
Chloride, Cl 27
Carbonate, CO3 < 1.0
Bicarbonate, HCO3 466
Total Alkalinity, CaCO3 383
Total Phosphorus, P 0.01
Total Iron, Fe < 0.01
That alkalinity is, well, impressive! That has mine beat!

All Grain Brewing / Re: Oktoberfest vs Alt bier grain bill
« on: September 10, 2014, 03:55:33 PM »
The thing to keep in mind is that in general it's only American versions of alt that include Munich.  That's very unlike Ofest.

Kai uses Munich:

He's pretty German ;)

I think the ones in Duesseldorf go from low/no Munich malt character (Uerige) to very evident (Schumacher).

Bitterness goes from medium to very high (Uerige).

Kai's looks like it would make a Schumacher or maybe closer would be Im Fuchschen.
Interesting. The last Uerige alt I had was very much like a Dunkel, with a slight bit more hop bitterness. Perhaps it was an old bottle.

The stated best by is short, 6 to 8 weeks IIRC. Yeah, the malt character changes.

General Homebrew Discussion / Re: Hop & Brew School
« on: September 10, 2014, 08:44:56 AM »
I think Rodney K is there, say hi for me.

These are on the AHA page. Just go the advanced section.

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