Found a long turkey baster at a food supply store, that works fine for me.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
I spent 11 months in Vilsek and Sweinfurt. Did a little traveling around also. I found the crystal weizen (sp?) pronounced "vissen" to be the best in flavor, with a smooth finish. Every little town has their own little brewery, and so their own recipes.You were there some time ago if you remember the D-mark.
I tried some "Hefe" beer's, as normally I enjoy a dark beer, but those were too bitter for my tastes.
The coolest thing, was you could leave a 20mark bill in an envelope taped to your door, and when you got home, a rack of beer would be there. As I recall, there were 20 bottles, and each bottle was 20oz. If I drank more than 1 and a half, I was headed for a hangover the next morning!
Some of the locals would ask for a half&half, which was half Hefe, and half cocacola! I never tried that one.
One other thing that I found hilarious was, you could go to a McDonalds and get a McBeer to go! I didnt try that either.
Some region have the sheets in the mail on Monday, others not so quick. Most years I have waited for the online post by Janis to see if I had placed.OK the NHC says all results have been processed!! Now can we get the results?....or do we have to wait another week?
I dunno. But New York was one of the first regions 'processed' and I haven't seen my score sheets yet.
I've been reading the forum for some time now, and finally I've decided to contribute.Welcome. We all started with our first batch.
But for me, it's been an interesting journey too. Three years ago I picked up The Complete Joy of Homebrewing on a whim, but never really did anything with it. About a year later, my local Homebrew shop had a class that I took, and that's when I was hooked. I wasn't even big into beer at that point. Since then though I've been brewing pretty steadily (save a three month excursion to Switzerland), and am hoping to finally get my hands dirty in some all grain soon. On top of that, I'm even working at that same homebrew shop now, and the learning just doesn't end. I learn a lot from the experienced brewers that come in, but I get real excited when we get people who haven't brewed before and are interested (I'm a teacher at heart I've found out). And although my working at the shop (which some would consider a dream job I'm sure) is hopefully temporary for me (again, teaching is my calling), this is one hobby that I love and get real inspired by.
Also since this is my first post here, I do want to thank those of you who repeatedly do post. Your responses have given me great ideas for future brews, taught me about things I should do differently and more often than not, give me a good chuckle.
+1. It's definitely been a journey, and a fun one. I started brewing in 1992 or 1993, when the ingredients and even the know how available to a homebrewer were so much more limited than what is available today. I arrived late to the party to this forum, even though I've been a longtime AHA member. Don't know why, but it's quickly become one of my best resources. I feel like I've learned more in the last 5 years than I did in the first 15, for sure. If you strive to get better in any facet of life, you'll get there. I can't imagine a better (or more obsession-inducing) hobby!Add in information one can find on the internet today, and that has been my experience.
There is sort of an anti-sulfate crusade that has been promulgated by a person that only brews European light lagers. Unfortunately, that sentiment has 'bled' into the psyches of other brewers and their quest for great beer. I can assure you that many styles benefit from varying levels of sulfate in the brewing water. Lately, the lore has been that sulfate enhances bitterness perception (which it does). However sulfate is actually helping to dry the beer finish (which enhances bitterness perception) and that can be a valuable tool for the brewer to tune their beers.I agree, for my German Pils sulfate at about 80 ppm gives the dry lingering finish that I want.
Certainly, sulfate should be used in moderation. But it should be viewed as an important tool in perfecting your beers. Using it in hoppy beers only may restrict your brewing abilities. Next time you have a recipe that produces a beer that doesn't dry the finish adequately, thinOils out bumping the sulfate content of the water up a bit. An extra 20 ppm may be all you need.
Don't be afraid of sulfate!
It seems to me that as long as your beers aren't overtly flawed, medaling in a large competition is very nearly random. That's good news for a small brewery owner, because you can shotgun entries into a few comps and be reasonably certain that you'll medal and get some advertising on the cheap.I agree (darned autocorrect). Then there are breweries like Firestone Walker, that have many medium brewery of the year from GABF and WBC.
Just as an example, last year there were 676 breweries competing at GABF, and 254 medals awarded.
They all were around in the late 90s when many breweries went under.That's probably not a typo. All the cool kids are starting severely under-capitalized breweries.
I wonder if all these new "pro" brewers will siphon off business from properly run breweries, ruining not just their own business, but several others as well. Hopefully they'll go under quickly enough that the good breweries who deserve the business can stay afloat.
Sounds like you've been talking to Larry Bell or Kim Jordan or Jim Koch about their worst fears regarding this "boom".