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Messages - hopfenundmalz

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2791
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.


2792
General Homebrew Discussion / Re: CONGRATS JONATHON FULLER!!!
« on: September 13, 2014, 06:45:35 PM »
Damn...my 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?

2793
General Homebrew Discussion / Re: CONGRATS JONATHON FULLER!!!
« on: September 13, 2014, 12:48:46 PM »
Mort, most excellent

2794
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.

2795
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
ppm
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!

2796
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:

http://braukaiser.com/wiki/index.php?title=Kaiser_Alt

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.

2797
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.

2798
These are on the AHA page. Just go the advanced section.
http://www.homebrewersassociation.org/how-to-brew/advanced/videos/

2799
All Grain Brewing / Re: Oktoberfest vs Alt bier grain bill
« on: September 10, 2014, 08:40:16 AM »
It's interesting to hear about the variances within the Alts - sounds like Saisons' variances almost.

Guess I will have to get some yeast and try a few different ways with this style!

Altbier has more variation than some styles, but you say it is an Alt when you get one in Duesseldorf. If you include the Northern German ones, then there is a fair amount of variation. Not as wide open as Saisons, though.

2800
All Grain Brewing / Re: Oktoberfest vs Alt bier grain bill
« on: September 10, 2014, 06:44:45 AM »
For those that think an Alt has to have Munich malt, this was posted on another forum by Mr. Denny Conn. The original source of the information knows how to brew an Alt.
http://hbd.org/discus/messages/40327/42592.html?1188251692

2801
Beer Recipes / Re: American Mild
« on: September 10, 2014, 06:35:36 AM »
Y know, I can't imagine why 6 row would add mouthfeel.  Maybe someone can explain it to me.

I think the next version will include 60 min. hops as well as dry hopping.  I realized I was still using British mild too much as a model.  I want some of the characteristics, but a decidedly American character.
I should have actually phrased that in the form of a question
. I have heard that 6 Row does not provide as much fermentable sugar as 2 row. Does that mean there is left behind unfermentable starches and some mouthfeel? That whole post was more questions for my benefit than suggestions for your recipe.
Per pound 6 row has much more husk material, so there is less starch per pound to convert to sugar.

2802
All Grain Brewing / Re: Oktoberfest vs Alt bier grain bill
« on: September 09, 2014, 06:38:59 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:

http://braukaiser.com/wiki/index.php?title=Kaiser_Alt

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.

2803
All Grain Brewing / Re: Baltic Porter - did I just find Nirvana
« on: September 09, 2014, 04:47:10 PM »

Whoa that's a lot of acid malt...
I don't think it's too much, but I do question it's usefulness in a Baltic porter.
Depends on the water, and process. He added the dark grains at the end of mash start of batch sparge.

What was the kettle pH and beer pH?

2804
General Homebrew Discussion / Re: Vienna/Octoberfest Maltiness
« on: September 08, 2014, 06:58:48 PM »
Yes, I have made an all Vienna Vienna lager, that was inspired by one Jeff Renner brought to a club meeting. It works.

2805
Yeast and Fermentation / Re: WY1968 for an Imperial Stout?
« on: September 06, 2014, 05:33:03 PM »
You should be able to get 9% or even more with that yeast.

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