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Messages - hopfenundmalz

Pages: 1 ... 185 186 [187] 188 189 ... 395
2791
Events / Re: NHC 2013 Entry Problems - Possible Solutions?
« on: February 27, 2013, 08:46:46 AM »
The 15 limit is new this year, in an attempt to open up more entries. That had to have debate, as there is this thing called the Ninkasi award. It is based on the most points in the second round. Do you know there have been ties in something like 3 or 4 of the last 5 years? One year it was a 3 way tie. The tiebreaker was first round points. To have the opportunity for first round points there were good brewers entering > 30 or even 40+ beers. With fewer beers they have added a lot of other tie breakers, maybe up to 7, with a coin flip as the final tie breaker.

Get rid of the Ninkasi and have 5 entries? You can look up the chance of that on notgonnahappen.com.

2792
All Grain Brewing / Re: adding sulfate to my SNPA clone
« on: February 27, 2013, 06:27:12 AM »
So if I'm making a big American West Coast-style IPA (5-gallons), how much gypsum (in teaspoons) would I add to a low sulfate spring water?  Also, considering the same style of beer, however, with a very pale color, would I add more gypsum to lower the residual alkalinity (RA)?  If so, how much more gypsum (again, in teaspoons) would help bring out the hop pop?  And Sierra Nevada buys gypsum in 50-lb sacks!!!  Holy crap that's a lot of gypsum!

I would think Sierra Nevada buys by the multiple pallet loads.

I have seen pallets of gypsum at Fullers, Bells, Stone, in addition to Sierra Nevada.

As far as how much gypsum to add, I can't tell you as you need to know the starting water and target value. Do a search on "Brunwater" and read the knowledge page. Or you can start with one teaspoon and see if you like it. If you want more dryness add 2 next time.

2793
Going Pro / Re: Starting a brewery
« on: February 26, 2013, 09:46:50 PM »
When people taste my beer and say you should open a brewery, I laugh. I know how to make beer. I do not know the first thing about running a brewery for profit.

So is that to say if you had an angel investor and all the startup capital you needed, you wouldn't love to brew for a living?
If I could be in front of a screen clicking icons, sure. Have seen that done.

If it is all manual, no thanks. I have done that twice on an archaic system. You realize at some point that you can do it one day, but not every day. Brewing is a young man's game. I am an old fart.

If I had a brewery, I know there is paperwork, inventory, cellar work, loading dock work, ordering, etc. Then there are the sales, marketing, website, e-mails from customers, acounting, beer fests, etc.

Brewing would be fun, but only a fraction of the job. The owners often are behind a desk, a youngster is brewing.

2794
Events / Re: NHC Direct links email
« on: February 26, 2013, 09:34:52 PM »
My wife pointed out that no one died today entering the NHC. At least that we know about.

I was about to say "whatever" and it started to work. I can go to sleep, and tomorrow I have to clear what looks to be heavy snow. That may kill me!

2795
Going Pro / Re: Starting a brewery
« on: February 26, 2013, 04:53:17 PM »
When people taste my beer and say you should open a brewery, I laugh. I know how to make beer. I do not know the first thing about running a brewery for profit.

2796
The Pub / Re: AB InBev accused of mislabeling ABV
« on: February 26, 2013, 03:36:27 PM »
The large BMC type brewers brew high gravity beer (for get the %, 6 to 8), and then add sterile de-oxygenated water to drop the ABV to what they need for the market it is going to.

For an MCAB in St. Louis some club members toured the AB pilot facility. They tasted the high gravity beer, and said they were very surprised a how good it was.

Edit - Kai was in first. Slow typing today.

2797
Events / Re: NHC Direct links email
« on: February 26, 2013, 03:04:31 PM »
<Talking in an old man voice, maybe Grandpa Simpson>
I'll tell you young kids, it didn't used to be this way. All the new folks come in and ruin it for the old timers.
<Old man falls a sleep, Matlock plays in the background>

Well that was different. Time for a beer.

2798
Events / Re: NHC entry registration - how fast does it fill up?
« on: February 26, 2013, 02:59:39 PM »
apologies for being moronic, but I can't find a link to register.  :-[

someone please take mercy on me and point me in the right direction! 

thanks in advance

Look in here. Some regions are still open.
http://www.homebrewersassociation.org/forum/index.php?topic=14889.0

2799
Events / Re: NHC Direct links email
« on: February 26, 2013, 02:33:04 PM »
Well Zanesville maxed out.

Got a confirmation from the AHA for the payment. Need to go back and see what the registration site says.

Confirmation e-mail from Janis, but the site says not paid??????

2800
Events / Re: NHC Direct links email
« on: February 26, 2013, 01:53:30 PM »
This is so bad.

2801
Events / Re: NHC Direct links email
« on: February 26, 2013, 01:15:49 PM »
It does not let me in, need to reset the password, then it does not recognize my e-mail address.

This is very frustrating.

2802
Ingredients / Re: My Recent Experience with Citra
« on: February 26, 2013, 11:51:20 AM »
I just can't resist the urge to post my hate for this hop .... just don't like citra at all. Perhaps in the tiniest amounts it blends well, but as a dominant hop I just can't enjoy it in a beer.
That is the way I feel about Nelson. I like Citra.

2803
Going Pro / Re: kegs
« on: February 26, 2013, 10:28:01 AM »
A local brewery rep recently told me they no longer fill 1/4 bbl kegs.

For most of their draft accounts (and they are a pretty big Indiana brewery), they either do not fit in the kegging system or the customer doesn't want a 1/4 bbl in place of a 1/6 bbl or a 1/2 bbl.

Now that I think about it, I don't see the 1/4 bbl very often anymore.

There are now slim 1/4s that have the same height as a 1/2 or a 1/6.

2804
Ingredients / Re: My Recent Experience with Citra
« on: February 26, 2013, 09:27:56 AM »
My hops have essential oils of about 1%. Citra can be as high as 3%. They can dominate.

2805
Yeast and Fermentation / Re: Barleywine vs Imperial Beer at 10% ABV
« on: February 26, 2013, 06:41:41 AM »
Barleywines can be ready in around 3 months or a little less. Attention to the pitch rate, O2 and fermentation temperatures are very important if you want a quick turn around. If the yeast get stressed, you will get flavors that will take some time to age (fusels and esters).




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