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Messages - hopfenundmalz

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2926
Beer Recipes / Re: English Summer Ale
« on: July 16, 2014, 06:07:26 AM »
I have had a few in London. They are fairly hoppy, easy to drink, and quite pale. Some malt, yeast character, and water high in sulfate comes through. Fullers Honey Dew uses honey, so try and find a recipe for that for comparison.

The proposed BJCP 2014 guidelines have a category for English Golden Ale, 12A.
 http://www.bjcp.org/docs/2014%20BJCP%20Style%20Guidelines%20(DRAFT).pdf

There are a few summer ale recipes on this page.
http://www.jimsbeerkit.co.uk/forum/viewforum.php?f=5

2927
Beer Travel / Re: LA and San Diego
« on: July 16, 2014, 05:17:13 AM »
I'm a neophyte on SD County, but from my limited experience, here goes until a local gives advice.

Lost Abbey is not far from Stone. Rip Current is also close by in San Marcos. Pizza Port Carlsbad is not to far, down highway 78 to the coast. Of course you should be thinking Alpine brewing.  :)

This should be helpful.
http://www.sandiegobrewersguild.org/visitors-guide/


2928
General Homebrew Discussion / Re: Great homebrew role model
« on: July 15, 2014, 05:14:25 PM »
She was always busy when I walked by the Pico booth.

2929
Events / Re: 2014 GABF
« on: July 15, 2014, 06:56:04 AM »
I hope the breweries entering the competition this year have better luck.  There were a lot last year around me that tried to get in but due to traffic issues got shut out.

I read somewhere that there are changing the entry procedure this year so that the server does not crash.

2930
Commercial Beer Reviews / Re: B Nektar Zombie Killer
« on: July 15, 2014, 06:53:16 AM »
The B Nektar guy's are the ones that got me into making mead.  I started making mead before I made any beer.  They are very open and will help/tell you anything you want.  I'm pretty lucky to live 3 miles away from them and Schramm's at the same time...

You are not to far from Kuhnhenn then, which makes some good mead too.

There are some pretty good mead makers in my club, so I have made mead, but not to the quality level that they do, so a stick to mainly beer. I still do one or two meads a year.  Disclosure -one guy in the club is named Schramm.

There was an article in one of the MI papers on how MI has become a center for mead production. Found it.
http://www.lansingstatejournal.com/article/20140709/MICHIGANDER/307090033/Michigan-epicenter-mead-making

Edit - Zombie Killer is often on draft at my local pub.

2931
Pimp My System / Re: Redbird Brewhouse - There's Always a Project
« on: July 14, 2014, 03:33:06 PM »


A beer with the name "The Dog's Danglers" has to be good.  ;D
I think there is a missing digit on the IBUs. 4 does not seem right for a PA.

You should trademark that name Amanda.  ;)

2932
Yeast and Fermentation / Re: First high gravity attempt
« on: July 14, 2014, 03:30:39 PM »
1056 can go higher than 11%. At the NHC, one of the meads in the same honey different yeast was made using 1056. It got to 15%.

Plenty of nutrients, O2, and rouse if necessary.

2933
Ingredients / Re: Fresh (Wet) Hops
« on: July 14, 2014, 03:12:36 PM »
Wet hops are 80% water, 20% vegetal material.

Commercially Dried  hops have 8-10% moisture, use 10% to keep the math simple, so 90% vegetal material.

To get the same amount of vegetal material (Lublin and oils), 90/20=4.5 times as much wet as dry. To get the full fresh hop aroma, use 5 or 6 times, because you can!

2934
Other Fermentables / Re: Servomyces as yeast nutrient in mead
« on: July 14, 2014, 11:43:53 AM »
A guy in our club was talking about Fermaid-O at the club picnic. It is from Yeats hulls, organic, and may be what you are after.
http://lallemandwine.com/spip.php?article356&lang=en
This looks good. And lallemande needs to get this more visible when you search "organic yeast nutrients", I missed it. We're having a good honey flow so I'm hoping to make a plain mead soon.
Thanks

According to the guy in the club the downside is that it is not cheap, and you use a lot of it.

2935
Yeast and Fermentation / Re: New Yeast Propagator in Huntsville AL
« on: July 14, 2014, 07:50:27 AM »
4 or 5 years? I know for a fact that they had some bad yeast batches. A couple local breweries near me had to stop using them because of off flavors and misshapen cells due to pushing yeast production to keep up with demand.

That said, I remember when White Labs was the new kid on the block.

I'd say more like 10 years at least.

I looked at the BSI web page, and it says they were founded in 1996.

2936
Other Fermentables / Re: Servomyces as yeast nutrient in mead
« on: July 14, 2014, 07:12:31 AM »
A guy in our club was talking about Fermaid-O at the club picnic. It is from Yeats hulls, organic, and may be what you are after.
http://lallemandwine.com/spip.php?article356&lang=en

2937
Hop Growing / Re: Note to Self
« on: July 13, 2014, 06:47:33 PM »
I'm at about 37°.  Cascade has worked better than anything else.  This year, (2nd year in the ground) the Cluster is performing very closely.
I might have to get a Cluster for my backyard. I like it for CAPs and old school IPAs.


2938
General Homebrew Discussion / Re: New Member
« on: July 13, 2014, 02:06:00 PM »
Welcome Don. Pretty nice place for old retired guys like you, Denny and me to hang out and talk beer. You can always make it more complicated later, or not.  The take away is that this is a well behaved forum, and we all learn from each other. There are some really knowledgable brewers on here, even some pros, and they all have some good advice that can be listened to.

2939
Hop Growing / Re: Note to Self
« on: July 13, 2014, 09:06:35 AM »
I am at 42.5 degrees latitude, and these are ranked in order of production in a mainly gravel soil.

Cascade
Chinook - it is really turning into a beast, may pass Cascade this year.
Mt. Hood, Sterling, Centennial, Nugget.
Ultra
Hallertau, Tettnanger, Magnum, Willamette. The last 2 are not in the best positions for sun.

EKG was dug up last year due to lack of production. A handful in a good year was not worth the effort to string and harvest.




2940
Yeast and Fermentation / Re: New Yeast Propagator in Huntsville AL
« on: July 13, 2014, 06:58:47 AM »
I was hoping you'd see this. It's cool that the local guy is going to try a local guy.


Sent from my iPhone using Tapatalk


Yes, I would like to do some test batches with some of their lager strains. But having heard of s3ome of the bad yeast many small breweries were getting from BSI, it makes me nervous to jump ship from the tried and true.

Also, no one from the company has bothered to contact me yet.

BSI has been around for some time right?


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