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Messages - hopfenundmalz

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2911
Going Pro / Re: vendors / manufacturers
« on: January 09, 2013, 10:05:05 AM »
Thinking of a big step up, Red?

In Michigan I know of 2 places. One is GW Kent, they sell systems from various manufacturers. Another is Craftwerk, which is fairly new but making systems for places around the country.

http://www.gwkent.com/brewery.html

http://craftwerkbrewing.com/

There are also many more I don't know.

As for used equipment, try probrewer.com

2912
Ingredients / Re: WLP 835
« on: January 09, 2013, 09:01:26 AM »
As said I will use it on 5 gallons of Helles. Either 833 or 838 for the other half as a comparison.


2913
General Homebrew Discussion / Re: Re-use of dry hops
« on: January 09, 2013, 06:38:48 AM »
You can read of British brewers doing this in old times. It was also discussed and done by some during the hop shortage in 2008. Some I know have done it, I never have.

2914
Events / Re: NHC Hospitality suite & Club Night -- How much beer????
« on: January 08, 2013, 09:49:01 PM »
It will be as quick or quicker, as the NHC has not been on the east coast for a while and there are more people in driving distance.

If it takes longer I will buy you a beer during club night. ;)

2915
Ingredients / WLP 835
« on: January 08, 2013, 08:28:40 PM »
Has anyone used the WLP 835 German Lager X strain, my wife pointed it out so we got a vial? From the White Labs site, I can only guess it is from Kloster Andechs. In English, Andechs would sound like Andex. The beers they say it is good for are what Andechs brews. Plan to use it for a Helles.

Here you go from White Labs...

WLP835 German Lager X
Classic yeast from a famous Bavarian monastery. This strain develops a creamy, malty beer profile with low sulfur production and low esters. It is a great choice for styles like traditional Helles, Oktoberfest, Bock, and Dunkel.
Attenuation : 70-76%
Flocculation: Med
Optimum Fermentation Temperature: 50-54°F
Alcohol Tolerance: Medium-High



2916
Homebrew Competitions / Re: BJCP tasting score
« on: January 08, 2013, 11:18:06 AM »
Thanks. Yes, I see now that 80 plus 10 exp points qualifies me to write the proficiency exam. Not sure I will ever find one around here. Same for judging. Not many competitions around here. 

Yes, I did cram and I still think about things I would have written differently.

If you really want to spend the time and money you can do some in the US. I judged with a guy from Ontario last year. You might schedule some of your work trips so that you can hit an exam or judging session on the weekend.

There are some exams in SE MI once or twice a year.

Edit - It would be a shame to let that 80 tasting score just set there.

Yeah, I sort of figured I'd have to hop over the border to find much.  Problem with work is that if I'm in the US all week, convincing my wife that I need to be there on the weekend to judge beer could be difficult.  But, if there are comps going on in MI that need judges, can you let me know?  I think there's a big one coming up sometime in 2014???
This one might be something you could talk your wife into for a weekend. Frankenmuth is a touristy town that some enjoy.

This comp is big enough that they have had Gordon Strong and John Palmer as judges and the Saturday night guest speakers.

http://crhbc.com/pages/competition.php

2917
The Pub / Re: BCS Championship
« on: January 08, 2013, 07:56:58 AM »
Wow, what a great (yawn) game last night. Notre Dame really showed us what all the legend was about .... I was asleep by the third quarter.....

A friend of my wife works for ND. Over the holidays she said it was a miracle season, and they could have  easily been 8-4 or 7-5. Her prediction for the BCS game came true - "Were going to get killed." Hope she enjoyed the weather.  ;)

2918
Homebrew Competitions / Re: BJCP tasting score
« on: January 08, 2013, 07:51:06 AM »
Thanks. Yes, I see now that 80 plus 10 exp points qualifies me to write the proficiency exam. Not sure I will ever find one around here. Same for judging. Not many competitions around here. 

Yes, I did cram and I still think about things I would have written differently.

If you really want to spend the time and money you can do some in the US. I judged with a guy from Ontario last year. You might schedule some of your work trips so that you can hit an exam or judging session on the weekend.

There are some exams in SE MI once or twice a year.

Edit - It would be a shame to let that 80 tasting score just set there.

2919
Homebrew Competitions / Re: BJCP tasting score
« on: January 07, 2013, 08:41:36 PM »
80 pts, that is great! You need and 80 on the essay, can't remember if you did the essay, if not you can now. Then get those experience points and you are National.

2920
General Homebrew Discussion / Re: Forgive me, it's been too long.....
« on: January 07, 2013, 06:00:48 PM »
Good to hear from you again. Must have been bus driving a lot, and not brewing?

2921
All Grain Brewing / Re: Fly Sparging
« on: January 07, 2013, 02:28:10 PM »
There can be layer that forms on top of the mash called "teig" which is the German word for dough. That stuff is fine and makes a dense almost impermeable layer.

You can read about knifing the mash in Gordon Strong's article about the homebrewers at SN Beer Camp. He covers what Scott Jennings said on the homebrew scale, and that one of the homebrewers went back and reported an efficiency increase (Jan-Feb 2010 Zymurgy). That rang a bell with me, as one Larry Bell (pun intended) had talked about how one of the mash tuns got higher efficiency as it had knives, the other didn't back in the later 90s when they had 2 brewhouses in Kalamazoo.

IIRC SN's 200 barrel Huppmann lauter tun has a mash rake/knives. I know that Bell's 200 bbl. Huppmann has mash rake/knives. There is also a large toroidal shaped motor on axis under the tun with the shaft leading up to turn the assembly. The blades can rotate on the arm to have cutting action, or if the blades are along the arm they are used to rake the mash out (I would not like to shovel a 200 bbl mash out). There is a good figure on page 332 at the bottom of the page, hope it comes through.
http://books.google.com/books?id=bHuCdG5VSmUC&pg=PA332&lpg=PA332&dq=lauter+tun+knives&source=bl&ots=8aXYrW2Dn6&sig=XWYmCxxk3FGxK6-2EoCbAtlchFo&hl=en&sa=X&ei=0zXrUJqfJ9CoqQGm0oCYAQ&ved=0CC8Q6AEwAg#v=onepage&q=lauter%20tun%20knives&f=false


Look at about 5 o'clock and you can see the motor at Bells, behind the SS pipes.


On the homebrew scale, my simple thinking is that knifing also disturbs the bed and helps plug the channels. We do it when the run off starts - if we remember.



2922
Equipment and Software / Re: Larger Decoction Mashes
« on: January 07, 2013, 08:30:11 AM »
We have a 5 gallon Revereware pot that we decoct in. We stir with the mash paddle, and take turns at it. Not so much fun, until the payoff drinking the beer in the summer. Then it was all worth it.

2923
Yeast and Fermentation / Re: Secondary Fermention
« on: January 06, 2013, 09:02:25 AM »
I have seen that when the yeast go from sugar to the VDKs, that is secondary fermentation.

We use primary and secondary fermenters.

2924
General Homebrew Discussion / Re: 2013 Brew Year's Resolutions/Goals
« on: January 06, 2013, 07:18:31 AM »
I forgot one: use the methode champenoise more. The best beer I brewed last year used that. It was kind of a PITA, but man was the beer good.

How does a homebrewer do methode champenoise?  I gotta see photos of this.

Some guy named Drew has done a presentation on this at the 2009 NHC, and you can find the .pdf on the "past presentations" tab.
http://www.ahaconference.org/past-presentations/

Or you can see the technique on the Falcons site.
http://www.maltosefalcons.com/tech/methode-champenoise-beer

He must be busy.

2925
General Homebrew Discussion / Re: Dry Hopping in a corny keg
« on: January 05, 2013, 03:27:41 PM »
Thanks guys for the feedback. Never thought of hanging the hop bag in that fashion, I was contemplating tacking a stainless hook on the inside of the lid. had seen it done before, but your idea is much simpler in the time frame im working with.
   So do you thin just set your carb to serve pressure and thats that? leaving the hops dangle till the keg runs dry?

Some lids have a recessed well for the pressure relief valve, you can us a SS hose clamp to fasten the bag/floss there.

Or the plumbers teflon tape works well under the o-ring.

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