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Messages - hopfenundmalz

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31
Time for the White Stout movement to start up.   ::)

Stout originally meant strong, there were Pale Stouts in the early 19th century.

This also comes to mind, about 3:14 in.

http://vimeo.com/64558227

32
Other Fermentables / Re: Thinking about trying my had at mead
« on: June 26, 2014, 08:16:06 AM »
While I don't think nutrients are strictly required for melomels, I think they make a world of difference. With proper staggered nutrient additions I've had big melomels bottled and perfectly drinkable in under 4 months with no jet fuel fusels at all.
There was a panel discussion a few years back with many mead makers of the year. All meads served were <6 months old and were excellent. Kurt Stock said he never has mead over 3 months old, as it has been consumed by then!

Speaking of Curt Stock, this document is the bible of fruit meadmaking AFAIC:

http://www.bjcp.org/mead/melomel.pdf
Thanks for pointing to where that one is located.

This was published after Ken Scramm's book came out. The staged nutrient additions will be covered in a second edition, which he is working on, I have no idea when that will come out.

https://www.homebrewersassociation.org/attachments/0000/1256/NDzym05_MasterMead.pdf

33
Other Fermentables / Re: Thinking about trying my had at mead
« on: June 26, 2014, 05:37:40 AM »
While I don't think nutrients are strictly required for melomels, I think they make a world of difference. With proper staggered nutrient additions I've had big melomels bottled and perfectly drinkable in under 4 months with no jet fuel fusels at all.
There was a panel discussion a few years back with many mead makers of the year. All meads served were <6 months old and were excellent. Kurt Stock said he never has mead over 3 months old, as it has been consumed by then!

34
Beer Recipes / Re: Recipe Thoughts
« on: June 25, 2014, 02:48:50 AM »
If someone posted the same recipe looking for advice at any beer forum, the 45 min and 30 min hop additions would be panned and the hop schedule would be rearranged to 60/15/5/0 using more hops.  Someone would also question the need for Caramel malt and someone would question using pale malt to compliment the 2row.
The wisdom of the internet!

I know David and Ryan from Bells - they were at NHC - and both are good Homebrewers. The recipe has always looked good to me. Bells uses Briess as their primary maltster, so no surprise on the grain bill. Hops look good. One thing on dry hopping is to do it on the cool side, as I hear that is what they do. They also use special fermenters with very shallow cones, which I speculate give good contact area for the pellet hops that fall out, Bells uses pellets.

Edit, and you can follow John Mallets advice from the article on growing up a pitch of the house yeast from a bottle.

35
Beer Recipes / Re: Black IPA (or whatever you want to call it)
« on: June 25, 2014, 02:36:13 AM »
Do you consider Wookey Jack a roasty beer or a black colored IPA? 

Pale Malt, Malted Rye, Dash of Cara-Rye, Midnight Wheat from Briess, De-Bittered Black Malt (Weyermann). 

 
Some toasty roast, not to much, nice rye flavor, good hop flavor and aroma. I call it tasty! Shared a bomber at the club meeting last Friday.

36
Ingredients / Re: Flaked Red Wheat vs Flaked White Wheat
« on: June 24, 2014, 07:55:06 PM »
IIRC Celis used Red Winter Wheat in Celis White. That was a long time ago in a place far away.

37
General Homebrew Discussion / Re: Felt Like Cheating
« on: June 24, 2014, 07:47:00 PM »
It's amazing how quickly people go all-grain these days. Not only was there a huge learning curve that needed to be tackled before one could brew all-grain beer when I started brewing, the cost of building an all-grain brew house was as much if not more than it is today.   Almost everything was still American made.  Sure, one could steal, oh, I mean not return a keg on which a good faith deposit was placed, but many of us were raised not to do such things.
I started in 92, was all grain early 94. Mashed in a picnic cooler, lautered in a food grade bucket with a plastic Phil's Phalse bottom (I was too lazy to make a ZapPap bucket system). It made beer, was cheaper than what most said back then, and I said "that's it?". The beer turned out pretty good.

I agree that it is not viewed as Voodoo Rocket Science anymore.

38
Events / Re: NY rallies/meet ups?
« on: June 24, 2014, 09:25:51 AM »
Just curious why it seems there is no love for NYC or the surrounding boroughs? I can't be the only one on here.
Keep on the lookout for one in your area. The AHA has a goal of 30 rallies for 2014, so more to be announced.
http://www.homebrewersassociation.org/aha-events/rallies/

39
Events / Re: 2014 NHC Grand Rapids Review
« on: June 24, 2014, 09:21:20 AM »
To the AHA and local committees for future conferences:

I've been listening to a couple seminars that I couldn't make, and during the Q&A session, I would like to see them try a little harder to get people to use the microphone or at least have the presenter repeat the question.  During Tasty's talk, Justin was running around the room with the mike and Gordon had people come up to the microphone to ask their questions.  And their talks were a couple of the more heavily attended seminars.

I was listening to the cider panel and it was a little difficult trying to figure out what people were asking by the answers they were giving. 

Just a little constructive feedback for the future.  Thanks.
I'd agree, in most other seminars I've been to people line up behind the microphone to ask questions.  Then everyone gets heard as well as eliminates the problem of people raising their hands to ask questions and getting missed.
I might use the line up method next year. We were to make sure questions were on the mic so the question was recorded. It is hard to see the hands sometimes.

40
Going Pro / Re: Do you suppose I'd get sued...
« on: June 23, 2014, 07:12:28 PM »
Go to USPTO and do trademark search.
http://tmsearch.uspto.gov/bin/gate.exe?f=tess&state=4806:8o343h.1.1

There 101 Fullers live trademarks check them out and see.

Usually it is bad idea to go to business and anticipate to have trademarks problems. There are more important things to do. Like brew beer and make sales.

+1 Leos.

41
Ingredients / Re: Polaris
« on: June 23, 2014, 07:10:21 PM »
Just had Polaris Amber from Kuhnhenn at a beer dinner still my local, it work well with the rib dish it was paired with.

42
Going Pro / Re: Do you suppose I'd get sued...
« on: June 23, 2014, 12:12:23 PM »
The actual nam of the brewery is Fuller's, Smith, and Turner, but I am sure they have Fuller's trademarked.

The only ESB in the UK is Fuller's ESB, as ESB is trademarked in the UK. You can use ESB in the US.

43
CO2 diffusing into water drops the pH. I don't know if that is the total explanation here. Maybe Martin can give more insight on this difference.

44
Someone please tell Gordon not to change ESB to whatever it is they are changing it to. Seriously? 6 billion people know what ESB is. How can a dozen people do away with it? Keep that up and no one will know what BJCP is.

They also changed Classic American Pilsner to Pre-prohibition Lager!

I like CAP better than PPL.
As a fan of brewing CAPs, I always like it one takes category 2, like the Gold this year in the Nationals. Oh well, I will keep brewing those , what ever they are called.

45
Someone please tell Gordon not to change ESB to whatever it is they are changing it to. Seriously? 6 billion people know what ESB is. How can a dozen people do away with it? Keep that up and no one will know what BJCP is.

In England it is a Strong Bitter made by Fullers, Smith and Turner. It is a trademark and only that beer is ESB. Is that what you were saying?



I was getting at the fact that in England, ESB only means Fuller's. Gale's used to make a strong bitter called HSB. They don't have it trademarked in the US, so there are many ESB's in the US - Bridgeport, Alaskan, Anderson Valley and so on. It will avoid confusion outside of the US if they do this.


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