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Messages - hopfenundmalz

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31
General Homebrew Discussion / Re: HomebrewCon schedule...
« on: February 15, 2017, 02:29:40 PM »
We deleted the banquet since it was becoming impossible to provide high quality food that conformed to our (AHA's) chef's artistic goals. In addition, more attendees want to participate in the NHC awards than we had banquet hall seats. So the change to an open entry into the awards session and a closing 'happy hour' after that, should give attendees more bang for their buck and also enable everyone to plan for a night out on the town on Saturday night. I'm really excited that there is the light rail line and venues along its path.

The other good thing is that attendees that don't have an interest in attending the awards session, will have the opportunity to continue attending conference sessions. These late sessions will all be repeats of earlier presentations, so you won't necessarily miss anything.
It looks like we will be ~6 blocks from the green line that runs past the University and goes to St. Paul, so walk or take a bus to the llght rail. Many of the breweries are a short walk from the green line, from what is see on Google.

Bauhaus is a little north, and is one started by a former member of the forum, he went by Pawtucket Patriot. Might drop by and say hi.

32
General Homebrew Discussion / Re: HomebrewCon schedule...
« on: February 15, 2017, 12:02:49 PM »
Jeff, I bet Susan remembers a horde of hungry bearded brewers descending upon the Pro "Night" hors d'oeuvres in Grand Rapids.  ;D  hopefully having another pre-dinner party doesn't lead to more of the same.

I got there 20 minutes late and there was nothing left.

Almost the same for us. She was head steward for the second round, we got there a little late and not much was left. We did a meet up with a big bunch of friends at a GR restaurant with others and enjoyed it thoroughly. Susan was glad to just set down and rest.

Edit - just read this.
https://www.homebrewcon.org/news/homebrewcon-celebration/

33
General Homebrew Discussion / Re: HomebrewCon schedule...
« on: February 15, 2017, 10:35:19 AM »
Jeff, I bet Susan remembers a horde of hungry bearded brewers descending upon the Pro "Night" hors d'oeuvres in Grand Rapids.  ;D  hopefully having another pre-dinner party doesn't lead to more of the same.

Also, if AHA Forum Meetup happens at Friday lunch again, I'll be at BJCP meeting instead. *Shrug* can't please everyone; I get it.
She does.


34
General Homebrew Discussion / Re: HomebrewCon schedule...
« on: February 15, 2017, 08:34:06 AM »
Changes were made due to membership feedback - fill out those surveys!

This has a few more details, but smart money says that Sam is not doing the keynote in MN.
https://www.homebrewcon.org/events/conference-week-events/

The local committee has been working on pre conf. events and things to do on Saturday night. I am waiting to see the list.

A friend is from White Bear and was back for Christmas. She said there are many places that one can visit off of the light rail line.

35
Yeast and Fermentation / Re: Bell's Yeast Experience
« on: February 13, 2017, 08:58:03 PM »
Some place finally grabbed some for commercial purposes.

I have grabbed some from bottles many times. I use lower ABV beers like the Amber or Oberon to harvest from. That said, it can be estery - Oberon's orange flavor comes from the yeast. Banana and clove? Never had that from the regular house strain. Either they grabbed the wrong beer (Bell's uses a Belgian stain for some beers), or they got some contaminated yeast samples. I wonder what beer they grabbed it from?

36
General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: February 12, 2017, 07:51:43 PM »
Judging? Well, due to the dates and locations intersecting with the plans to visit family, I'm signed up to judge Indianapolis, Tampa, and Austin. Mrs R will steward those.
Thanks for your service. Why I enter this one, feedback comes from judges like yourself.


Sent from my iPhone using Tapatalk
Yeah it is some work, but I know other judges at the 3 locations, so some fun times will happen.

37
General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: February 12, 2017, 12:20:01 PM »
Judging? Well, due to the dates and locations intersecting with the plans to visit family, I'm signed up to judge Indianapolis, Tampa, and Austin. Mrs R will steward those.



Wow, that's a serious itinerary. My stuff is going to Indy (obviously) so we'll so I do this year.

We have judged and stewarded the Indy/Zanesville first round for years. We need to see Susan's uncle in Florida, and we are going on a road trip to TX to see her brother. It all works out.

38
Homebrewer Bios / Re: New here!
« on: February 12, 2017, 07:06:41 AM »
Welcome to the forum.

39
Yeast and Fermentation / Re: Jester King's spontaneous fermentation
« on: February 12, 2017, 07:01:49 AM »
Just want to say that is a fun place to visit and tour.

40
General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: February 12, 2017, 06:58:03 AM »
Judging? Well, due to the dates and locations intersecting with the plans to visit family, I'm signed up to judge Indianapolis, Tampa, and Austin. Mrs R will steward those.

41
Homebrewer Bios / Re: Hi everyone. My introductory first post on AHA.
« on: February 12, 2017, 06:50:09 AM »
Welcome to the forum.

42
All Grain Brewing / Re: Reinheitsgabot and 'Real Ale'
« on: February 11, 2017, 08:11:22 PM »
The brewer at a local brewery is adament that "if your water tastes good to drink don't mess with it"

That is such unfortunate advice. There really isn't anything further from the truth in brewing.

I usually agree with you, sir; however, I'm sure there a VERY many things further from the truth.

My village has water from wells. The ground water here has >600 ppm TDS, and the biggest part of that is bicarbonate, the residual alkalinity is 200, so only good for the darkest of beers. It tastes pretty good.

I like to brew lighter lagers, and some lighter ales. Those were muddy messes before I started to work on the water. Guys in my club down in Ann Arbor said why are you messing with the water? Well they could brew most beers with their water (but their Pilsners were still muddy). Some of them are usin RO to cut the water, and their Pilsners are now crisper.

When I lived in Germany I would drink naturally carbonated bottled water often. It tasted great! The sodium was up over 800 ppm IIRC. Lots of other stuff too.



43
Homebrewer Bios / Re: New to AHA!
« on: February 11, 2017, 07:57:58 PM »
Welcome!

44
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: February 11, 2017, 07:51:11 AM »
I brewed a Cream Ale this morning and Sunday I will be kegging/bottling an Imperial Porter.  I have a case of bombers, I'm going to add some coffee to some and vanilla to the other half of those that get bottled to mix this batch up.
I keep thinking about building a Cream Ale but I just can't do corn. I wonder how Flaked barley would work. Maybe 70% pils 30% Flaked. Then something light like Willamette and all in whirlpool. 1056 but on the chilly side to hold back esters a little.

I actually used flaked rice in this one...more nuetral flavor. I actually like the corn contribution but wanted to give the flaked rice a go.
Flaked rice, or at least rice, also was a traditional ingredient in Cream Ales. I have used flaked rice in some beers, and it has a different impact on the beer's flavor.

Oh, and welcome back Jonathan.

45
All Grain Brewing / Re: Reinheitsgabot and 'Real Ale'
« on: February 11, 2017, 07:32:05 AM »
The brewer at a local brewery is adament that "if your water tastes good to drink don't mess with it"

That is such unfortunate advice. There really isn't anything further from the truth in brewing.

I invite you to read Nov/Dec 2015 issue of Zymurgy where really simple water adjustments are presented. No math or programs, just a few simple doses of one thing or another to help brewers determine if their beer got better (or worse) based on their perceptions from their previous batches and new batches.

The only truism that can be created from that brewer's statement is: If the water tastes bad, you can't brew with it.

Good tasting water is important, but it doesn't guarantee good beer. Even the old timers knew that there were things they had to do to create decent beer. The problem is that our non-apprenticed brewing education doesn't impart the wisdom that was developed through generations of brewing experience. While those rules and procedures that were developed in previous centuries may not make sense to us now, they were found to be necessary through trial and error.

The other thing to remember is that just a few hundred years ago, local was the only beer there was and you made whatever beer you could make based on your local conditions and ingredients. The successful brewers devised the local rules and procedures that produced their best local beer. That means that they brewed a narrow range of styles. If brewers want to brew more than the style of beer that is well-suited for their local water, you do have to perform adjustments to your water.
My water sucks, so I agree.

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