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Messages - hopfenundmalz

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2911
Other Fermentables / Re: Gonna do my first cider Saturday.
« on: February 08, 2012, 08:36:23 PM »
Back sweeten now that you have stabilized.  Do it in steeps.  Apple juice is a good start for this.  Then brown sugar.  A target I have used is 1.006 to 1.008.

You can also adjust the pH to between 3.4 to 3.6.  I used phosphoric acid to drop a few tenths to get in this range.

One thing you can do in the keg is to add a cinnamon stick for 12 to 24 hours.  That helps to give a more "apple" taste.  If you really get the cinnamon, it was in too long.  I tie the stick with dental floss so it can be pulled out.


2912
The set up is done for a Munich Dunkel tomorrow morning.  Last lager of the season.

Doing ales will now be quick and easy by comparison.

2913
The Pub / Re: Very cool
« on: February 08, 2012, 12:58:33 PM »
Let's face it.. once you start following the flow of sharing, parts borrowing, platform extensions and rebadging that goes on in the industry, you kinda get the sense it's like the bloodlines of European royalty.

The diagram gets pretty complex, as to who is sourcing what from who.  Fiat has had tie ups with many, many other manufacturers over the years.  Fiat has many divorces from those tie ups too.


2914
Beer Recipes / Re: Recipe similarity in competition
« on: February 08, 2012, 12:29:33 PM »
Hell I've wondered if people have ever bought a commercial craft brew, removed the label and replaced the cap and presented it as their own to a competition. That would be low... But funny if it scored poorly! ;D

I have heard a story of such, and the guy was indignant when the beers did not win.  Tried to embarass the organizers with this fact, and got banned for life from the competition. 

2915
The Pub / Re: Very cool
« on: February 08, 2012, 12:20:41 PM »
I was under the impression that Fiat has a "stake" in Chrysler not ownership.

Fiat has controlling interest in Chrysler.

2916
Going Pro / Re: How hard is it to be a pro brewer?
« on: February 08, 2012, 12:14:32 PM »
We visited a brewery in Indianapolis right before Thanksgiving,  Flat 12.  Pretty good beer, nice area to drink. They had a pizza cart outside then. Now they have teamed up with the artisan meat producer that is across the steet.  We might have to visit Flat 12 next time we go to see family.

If you have something similar nearby making good cured and smoked meats, it would be a good match.

http://flat12.me/blog/

2917
Beer Recipes / Re: Recipe similarity in competition
« on: February 08, 2012, 11:52:56 AM »
So what you're all telling me is that you CAN taste the love.
Thanks.

Our club did an activity that really reinforced this, at least to me.  Ingredients were bought in bulk and weighed out at a club meeting to make a beer.  The variables were the water, and the brewers equipement and technique.  The beers were then judged.  Would you think that there was almost a 20 point high from low to high?  There was.  Same recipe, ingredients were the same.

2918
All Grain Brewing / Re: how to darken up my Bohemian Pils
« on: February 08, 2012, 11:48:07 AM »
Good luck on your PIls, Red.

2919
The Pub / Re: Very cool
« on: February 08, 2012, 11:11:55 AM »
They've paid back all the money, haven't they?

They paid back what was set up as a loan.  There is still a big chunk of money that was converted into equity.  The Government sold a chunk of that, but still holds about 26% of the company stock. The stock will need to double from its current price for the Government to break even. The IPO covered part of the cash infusion, but not all.

Chrysler is also bringing out cars based on the Alfa Romeo platforms.  See the new Duster for an example.
 

2920
Going Pro / Re: How hard is it to be a pro brewer?
« on: February 08, 2012, 10:47:28 AM »
There is a production lager brewery in Ann Arbor that has a tasting room, but no food.  They have great beer and are usually packed.  You can bring in, call for pizza, or whatever.  It is not uncommon to see a food cart parked near the entrance.  If there are a number of food carts in the area of the brewery, you could even have them have a rotation set up, so the food varies.

2921
Beer Recipes / Re: Recipe similarity in competition
« on: February 08, 2012, 10:34:40 AM »
There are also some styles and subcategories that are pettty tight on the ingredients if you want to have a high score.  A Bohemian Pilsener will not do well unless you have Saaz hops as the signature flavor and aroma.  I have found that Bo-Pils is  very much about fressness of specific ingredients, the right water, and proper technique in the brewing and fermentation.


2922
The Pub / Re: My Back's Killing me
« on: February 07, 2012, 08:49:49 PM »
As a guy who has had some back issues over the years, my long term solution has been to have regular excercise to strenghten the core.  Been doing some Pilates since the start of the year, and that has helped a bunch.  All that and a memory foam matress. 

Short term solution is to see a Doctor.


2923
The Pub / Re: Compact fluorescent bulbs
« on: February 07, 2012, 03:58:10 PM »
The later generations are lasting longer than the first ones. 

2924
The Pub / Re: New Beer Museum Coming
« on: February 07, 2012, 02:09:23 PM »
I hope they steam clean the front steps. Those were a little whiffy when we went up there to waste some time.  :o

2925
Events / Re: NHC sold out - any other way?
« on: February 07, 2012, 01:59:45 PM »
This will be our 7th.  Chicago in 2003, then all from 2007-2011.  Too much work got in the way from 2003 to 2007.

They have all been a great time.

See you all in June.

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