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Messages - hopfenundmalz

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2806
General Homebrew Discussion / Re: AHA offers not honored
« on: February 18, 2015, 09:50:10 AM »
Some servers have not been informed it often seems. Our process is to have them ask the manager. If that does not work we don't let it bother us, we have the beer and move on.

You can contact the AHA about the establishment.
http://www.homebrewersassociation.org/contact-us/

Keith is right, some states don't allow it. Look at Washington state, and the only places listed are homebrew shops.

I live in Washington. 

While it's illegal for the AHA or BA to advertise discounts to their members, many establishments do give a discount.  I'm sure many of you noticed that at NHC a couple years back.  It has something to do with the fact that the BA owns the AHA. 

But when in Washington, just ask.
Good to know for next time in WA.

2807
Kegging and Bottling / Re: New Kegs...Used kegs>>>Sales
« on: February 18, 2015, 06:31:31 AM »
just picked up 2 more on sale for $75 each new.  http://www.homebrewing.org/AIH-New-5-Gallon-Corny-Keg-Ball-Lock_p_5100.html

Man, that's a good price for a new 5-gallon keg.
A friend of mine just had to send one of these back...some rust on the inside. So make sure to inspect them when you get them, you may be sending them back for a replacement.

I picked up 2 on a Friday night. Opened them and there were no posts on either. Went back on Sunday, and when we came through the door the one lady we know said "2?" and was on her way to the warehouse section  before we got to the counter. Those were pulled from the wrong stack, she wasn't sure why one stack did not have posts.


2808
General Homebrew Discussion / Re: AHA offers not honored
« on: February 18, 2015, 06:26:47 AM »
Some servers have not been informed it often seems. Our process is to have them ask the manager. If that does not work we don't let it bother us, we have the beer and move on.

You can contact the AHA about the establishment.
http://www.homebrewersassociation.org/contact-us/

Keith is right, some states don't allow it. Look at Washington state, and the only places listed are homebrew shops.

2809
General Homebrew Discussion / Re: Extreme Weather Brewing
« on: February 17, 2015, 05:25:56 PM »
The cold front is coming through right now bringing a low that is expected to be 54 tonight.  My planned brew day, Sunday, looks like a high of 79 and sunny.  I think I'll brew outside.
Back in your house?
Mashed and batch sparged a 5 gallon batch in the kitchen. Boiled and chilled in the garage. This was easy and not so bad!

2810
General Homebrew Discussion / Re: Extreme Weather Brewing
« on: February 17, 2015, 06:52:01 AM »
Today is a 5 gallon batch in the kitchen, well the mash and sparge, the boil will be in the garage. We are having a heat wave, 3F above, it was -14F yesterday. Northeast of here was even colder, lots of -20 and lower in much of the state.

2811
Ingredients / Re: Best Vienna?
« on: February 17, 2015, 06:48:38 AM »
Me too, Jeff! Wish it was easier to find and a bit cheaper. $20 for a half oz is pretty steep!
I love hops and all, but at that price, even I would think twice!

Assume you mean half a pound? Right now Farmhouse Brewing Supply has 2013 crop on sale for $21 a pound. Not a great price, but better than what you're saying.

Haha. Not enough coffee. Thanks for the link!

Have to tried this outfit? They import the new German hops, and sell to large breweries. I did buy 4 ounces from them at the Bell's homebrew expo.
http://www.hopheadfarms.com/order.html

2812
Ingredients / Re: Best Vienna?
« on: February 17, 2015, 05:47:27 AM »
I have 4 single malt (all best Vienna) and single hop IPAs fermenting right now.

That's pretty interesting. Never had an all Vienna IPA. I do love Vienna. Sounds great.

Yesterday I racked the all Vienna IPA brewed with all Bavara Mandarina. The taste was outstanding, of course the Bavaria Mandarina stole the show. I find Vienna makes a nice basemalt for IPAs, color is light orange, subtle hint of sweetness. once beer sits a few days and is carbed I'll post a picture.

Really like that hop! Have an APA with it on tap now, the wife likes it a lot.

2813
General Homebrew Discussion / Re: CO2 when dumping yeast
« on: February 17, 2015, 05:45:43 AM »
The Blichmann is rated at 3 PSI, I only use 2 when doing this.

2814
Yeast and Fermentation / Re: Lager Success Finally
« on: February 16, 2015, 09:16:03 PM »
I remember it being the Dunkel. I could be wrong as we had several Ayinger beers at lunch.

2815
General Homebrew Discussion / Re: CO2 when dumping yeast
« on: February 16, 2015, 04:34:08 PM »
I have done this. Not often, but I have done it.

One other thing - if you are harvesting yeast from the dump valve, a little pressure (2 PSI) on top makes the densest yeast come out. Once that is done the closed transfers to kegs go much faster, especially for the second keg if you have a 14.5 gallon conical.

2816
Yeast and Fermentation / Re: Lager Success Finally
« on: February 16, 2015, 03:35:41 PM »
Now I want to try an Ayinger Altbairisch Dunkel.  It is snowing here and have about 4".  The entire area is virtually closed or I would go get one... lol.  The raisin comments are interesting.  Learn something new everyday.  Nice looking lager by the way.  Going to have to shovel snow from the brewing area if I'm brewing Sat and Sun.  I bought 3 lager strains to try.  I'd like to find one suitable for several styles.  I guess it makes sense to plan ahead in order harvest and re-pitch.  Do you usually stay with the same lager strain?   

Any guess as to what is in the Krug in my Avatar?  ;)

2817
All Grain Brewing / Re: Mash Temp/Thickness Taste Perception
« on: February 16, 2015, 01:54:30 PM »
This is mostly anecdotal (though not just my anecdotes), but it seems that with modern base malts being so "hot", mash temperature has little impact on fermentability. On top of which it takes a very large change in attenuation to have flavor impacts. I've tasted beers side by side with FG variations of 1.5°P that were indistinguishable. Fermentability really only changes the concentrations of starch and ethanol, and neither provides much of the flavor of beer.

As a practical matter, I only do single-infusion mashes at two temperatures: 67°C and 72°C (about 153°F and 162°F). For the most part, anything under ~12°P gets the higher temp; in almost anything else I'm looking for maximum attenuation.

I did accidentally mash a small beer at 78°C recently and still got ~72% apparent attenuation. At 72°C I was hoping for ~78%. The base malt in that was Weyermann Pilsner.

In the Malt book Mallett says that the modern NA 2 row is almost uncontrollable. it goes to completion very quickly.

Pils malt at 78C!  :o

2818
All Grain Brewing / Re: Mash Temp/Thickness Taste Perception
« on: February 16, 2015, 01:38:01 PM »
Question Denny, what was the base malt?

About 50/50 Rahr pale and GW Munich 10L.  Only a single, and surprising, data point.  I don't want to draw any sweeping conclusions from it, but it's interesting.

I would have guessed all NA 2 row, which would be hot enough to convert quickly at 168, maybe there were still enough enzymes. Would be interesting with Maris Otter, lower Lintner, and not much Alpha according to "Brewing" by Lewis.

2819
All Grain Brewing / Re: Mash Temp/Thickness Taste Perception
« on: February 16, 2015, 01:09:21 PM »
I'm curious how well you can perceive the exact same recipe with varying degrees of temp (150 vs 155 or 160) and thickness?

So little difference as to be pretty much imperceptible.  Especially mash thickness.  I recently mashed the same recipe at 153 and 168 and it came out pretty much identical.

Question Denny, what was the base malt?

2820
Yeast and Fermentation / Re: Lager Success Finally
« on: February 15, 2015, 06:48:49 PM »
No, you can see the warped tree line.
Behind it, I thought maybe. Mt. Hood?

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