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Messages - hopfenundmalz

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2791
Yeast and Fermentation / Re: Lager diacetyl rest...now what?
« on: February 06, 2013, 05:08:41 PM »
A couple of things:
1) You typically do not want to cold crash the beer as opposed to gradually bringing it down to lager temps.  You don't want to shock the yeast.  That being said, it's not the end of the world.  Note for next time. 
2) How long to lager?  Well, how much yeast did you pitch?  Did you make a starter?  If you had a sufficient pitch, you could consume in 3-4 weeks.  If not, I would leave on for 4-6 weeks to let the yeast finish their job cleaning the beer.  What temp did you ferment and for how long?
3) You can prime with sugar for carbonation or force carb when it is done.  Up to you. 

Hope this helps and good luck!

Dave

If you have done a D-rest and cleaned up all of the VDKs and such, you can crash it down so that the Stokes law thing is going for you.

Look at Kai's site (Braukaiser.com) and see the different profiles of temp and time.

2792
General Homebrew Discussion / Re: The Mad Fermentationist's Top 10 Myths
« on: February 06, 2013, 05:03:19 PM »
How about the big one? Home brewing saves money.
That one!

And my Aluminum kettle is has so much better heat transfer, because you know, this is just my opinion man, Aluminum has much better conductivity.

2793
General Homebrew Discussion / Re: The Mad Fermentationist's Top 10 Myths
« on: February 06, 2013, 01:23:24 PM »
And let's not forget, in most cases kegged beer tastes better!

REALLY struggling to find an example of when bottle conditioning produces better beer than draft.

I don't buy it for sours or high-gravity, "ageable" beers. Unless you're trying to save cellar space or don't want to invest in kegs to age beers.

this is actually a question i have for all of those out there who won medals the last few years at nhc.  how many winners were bottle conditioned versus how many were keg conditioned and transferred to the bottle.  that is interesting to me.

One was bottle conditioned and one was lagered and carbonated in the keg. Glad to settle the debate.  ;)

2794
Going Pro / Re: Product costing and overhead application
« on: February 06, 2013, 11:12:45 AM »
Don't forget that GM ran plants to make products that were sold at no premium or even a loss, as the jobs bank agreement with the UAW resulted in no savings if the plant were idle.

I had seen some breakdowns of which product lines were profitable, and if anyone asks why big trucks were popular in the 90s up until that bubble burst, does not understand that the trucks kept the whole company above water, by a little. It was clear once gas hit $4/gallon in 2008, and truck sales hit the skids, the crap was hitting the rotating airscew.

There are many other things that you know from being on the inside. It was often amazing that any of the automakers were making a profit.

There have been many books written on the automakers. I am not sure it has all been captured in a clear way. 

I will read those papers.

2795
Ingredients / Re: Mosaic Hops?
« on: February 06, 2013, 09:09:25 AM »
What else out there for experience?  Blatz, did you use these yet?

Seems I read they were a bit like Citra, only stronger.  Not sure where I read that.
Or are they more like Simcoe?

thank you Dave Wills for making this available to the homebrew community.

Hells yes.   8)
Mosaic is like Simcoe without the cat piss to me.

2796
Going Pro / Re: Product costing and overhead application
« on: February 06, 2013, 07:20:52 AM »
Very interesting - thanks. I suppose the other worry is that if you underestimate the cost of the triple then you might underprice it. A popular style that's underpriced would sell well, but not make you much (or any) money. That could ruin the business.

It used to be everything manufactured needed a lot of labor/machine hours, so it made sense to allocate your factory overhead to units based on how many hours you spent making it.

What you're describing is exactly what happened to the big auto makers. Some of the components they made in-house looked like they were profitable under their old cost-accounting system.  When the auto makers switched to activity-based costing, they realized those units were more than 30x more expensive to make in-house versus subcontracting them.

Basically, they had a few really profitable lines, and a lot of unprofitable lines, but their costing system couldn't tell which were which.

Around 2009 the Financial Accounting Standards Board introduced a requirement that you need to treat excess unused capacity as a period expense, instead of a per-unit expense (cost of goods sold). The automakers would have been able to avoid bankruptcy if they had had a clear idea of how much their products actually cost to make. Investors would have been able to make better decisions, as well, if they knew how expensive it was to have so many factories sitting idle.

Having worked in the auto industry for over 30 years, I can't agree with most of what you said. The reality was complex, and it was more than accounting that was the cause.


2797
All Grain Brewing / Re: salt additions
« on: February 05, 2013, 07:54:24 PM »
just guessing if i am using the correct gypsum....is there a "food grade" gypsum? i am using the one that is used for construction...

Hopefully not from China!

2798
Events / Re: Congrats to the lucky few
« on: February 05, 2013, 02:52:21 PM »
I see full conference registration is already sold out.  Amazing. 

Well, to all of you that are going, have a great time.  I went to the last two, but this it's GABF for me.  We may even enter a beer in the competition.

Pent up East Coast Demand!

Half the US population lives within a 10 hour drive of Philly, including me - we are in.

Mort - get on the wait list for the full package.

2799
Events / Re: Conference website
« on: February 05, 2013, 02:13:40 PM »
We are in for both the hotel and conference registration. It was a little more effort and excitement this year, if you know what I mean.

2800
All Grain Brewing / Re: salt additions
« on: February 05, 2013, 12:45:33 PM »
Hi! when i add salts to my mash an HLT i always dissolve all of those in a little jar with hot water but gypsum is always very hard to dissolve. It always forms little rocks and i am afraid that it does not contribute enough sulfate and calcium to the mash....

Do you have a better way to dissolve gypsum?

thanks!
Gypsum dissolves more readily in cold water.
Somewhere in here or on the main page, or in howtobrew.com chapter 15.
https://sites.google.com/site/brunwater/water-knowledge

2801
Events / Re: Conference website
« on: February 05, 2013, 12:42:03 PM »
Friday and Saturday nights are sold out at the host hotel. We’re in the process of securing more rooms at nearby hotels and will post more information on February 6.

The pre-conference nights (Sat Jun 22 - Tue Jun 25) were also sold out, or not available, and I was in there fairly early. Were those nights limited or were they just never really available?

I was in early and was told Monday was not on the discount price. Could have booked it for about double the conference rate, but did not. Might check out Delaware that night. I hear there is a little brewery there.

2802
Extract/Partial Mash Brewing / Re: Questions about using corn meal
« on: February 05, 2013, 10:17:29 AM »
I wonder about any flavor differences with corn meal instead of whole or flaked corn.
George Fix (a long ago beer writer) wrote an article entitled: CAP - Explorations in Pre-Prohibition American Lagers. Within that article he wrote:

“The primary feature that separates this beer from all-malt continental lagers is the use of flaked maize, an unmalted cereal grain. The flakes are hardly a cheap malt substitute. Indeed, they typically cost two to three times more than domestic malt, and they are even more expensive than premium imported malts. What one gets with this specialty grain is extra strength without the satiating effects of a high-gravity beer. Alcohol by itself is essentially tasteless. Nevertheless, it is a flavor carrier, enhancing the other active flavor components in a beer, as it does in this formulation. The maize also leaves a pleasant grain-like sweetness in the finished beer. The chief advantage that flakes have over corn grits or rice is that, unlike the latter, flakes do not require cooking at boiling temperatures to achieve gelatinization. Many feel that this is the key to the flakes' desirable flavoring (2).”

So, George Fix appears to be of the opinion that flaked maize has “desirable flavoring”.

Cheers!
If by desireable he meant less flavor, then yes.

In the old days a brewery would have a cereal cooker. Now they don't have one and use flaked maize.

It might be good to do an experiment to see the results of a cereal mash vs. flaked maize.

2803
Events / Re: NHC 2013 Hotel?
« on: February 05, 2013, 08:47:34 AM »
I hope so, that does make me feel better about it.  I do have a plan in place in case 3:15 rolls around and I haven't been able to register yet.  One of the other members of my club agreed to do it for me once he has finished registering.

Quincy, since you may be in a rush, they just made a change last night to the conference tickets and made the banquet an add on to each of the packages.  So the full package is $205 plus $50 for the banquet.  I'd hate to have you get a ticket and miss out on the banquet.

Thanks, I did see that last night.  I know the wife will be angry if I miss out on the Banquet tickets, she is looking forward to that part.  Well she is looking forward to all of it but she specifically said she wants to go to the banquet.
The Banquet meal is now something to look forward to, as Sean Paxton has done some wonderful stuff based on local ingredients.

Then there are the announcements, the business things, and the awards for the competition. Those have become more interesting fo rme over the years.

2804
Events / Re: NHC 2013 Hotel?
« on: February 05, 2013, 07:41:09 AM »
My wife ended up on hold for a long time on the 877 number. I managed to get through to the Marriot and get reservations.

The NHC has done blowed up real good!

2805
Beer Travel / Re: Austin
« on: February 05, 2013, 07:00:11 AM »
I'm up in New Braunfels at least a couple times a week. Maybe I should take a left instead of a right and head up to Austin and delay going home. :D Get a room at the Driskill and drink some beer...! And I gotta try some of Franklin's brisket!
We did not go to Franklin's this time, as our full day was a Saturday, and the niece said the line is around a 2 hour wait on a Saturday.

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