Show Posts

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.


Messages - hopfenundmalz

Pages: 1 ... 201 202 [203] 204 205 ... 502
3031
General Homebrew Discussion / Re: Noob judge observations
« on: April 08, 2014, 07:51:01 AM »
That's pretty cool man. Hope to get into judging after the Army moves me to Ft Lewis.  Good to see your wife get involved with everything. Did you have to twist her arm or she just that kind of person?

Ft Lewis actually has a rather large homebrew competition sponsored by the MWR. They are always looking for judges, so you shouldn't have a problem with it.

That's good to hear. I knew that there would be a homebrew scene up there. It was either that or germany. Wife didn't wanna go

My wife agreed to go, had the time of her life.

Business assignment for me, not military.

3032
Yeast and Fermentation / Re: When to pull yeast out of a conical
« on: April 08, 2014, 05:26:05 AM »
Careful with homebrew conicals. Many of them have 1/2" ports and if you are not careful you will get the yeast plugged up so bad you will not be able to get any movement.
You are correct. A solution to this is to put a little CO2 pressure on the conical. I found 2 PSI worked just fine, squirted the yeast out. My Blichmann is rated for 3 PSI.

That usually does work but I have resorted to coat hanger "plunging" to remove a few plugs, especially ones that I got careless about and let sit too long. And hoppy beers can be a special problem. Best to dump IIPAs regularly IME.
Yes, dumping the trub early helps too.

3033
Ingredients / Re: A beer by another name.
« on: April 08, 2014, 05:07:48 AM »
Does it taste different? He can name it what he wants. I have in the past when making tweaks.

During the hop shortage days, commercial brewers had to change up some of the hops used in their beers, as the usual hops were in short supply. The names did not change, as the worked to get the flavor as close as they could.

3034
Yeast and Fermentation / Re: When to pull yeast out of a conical
« on: April 08, 2014, 04:59:28 AM »
Careful with homebrew conicals. Many of them have 1/2" ports and if you are not careful you will get the yeast plugged up so bad you will not be able to get any movement.
You are correct. A solution to this is to put a little CO2 pressure on the conical. I found 2 PSI worked just fine, squirted the yeast out. My Blichmann is rated for 3 PSI.

3035
Events / Re: Pro Brewers "NIGHT"
« on: April 08, 2014, 04:55:46 AM »
I like club night when the clubs aren't beer dumping. If they only have five great beers, then serve five. No need to bring 20 when 15 are less than stellar. IMO I should not have to dump a club night beer because it has major flaws. YMMV.
^^^^  Yes, clubs should bring the A game to Club Night.

3036
Beer Travel / Re: Chicago
« on: April 07, 2014, 07:52:12 PM »
Looking for kid friendly now. Just found out SWMBO kids will be with us( not our week, caught me by surprise) so any new thoughts? Brewpubs that serve kids will work, but no bars


Sent from my iPhone using Tapatalk
There is a Rock Bottom on the red line at the Grand stop.

BrewingRover might have more, as he is local.

3037
Going Pro / Re: Craft & Homebrew Supply Startup
« on: April 07, 2014, 01:13:04 PM »
To add to Sean's list. These are used in many recipes, but not in large quantities.

Flaked maize (corn).
Flaked rice.
Flaked wheat.
Flaked barley.

Some rice hulls?

Once you get the business going, consider adding Golden Promise malt to compliment the Maris Otter. I buy about the same between those 2 UK malt types.

3038
General Homebrew Discussion / Re: NHC 2014
« on: April 07, 2014, 10:21:32 AM »
I had 4 in, and while none were under 30, none advanced. Two went to mini-BOS, but did not advance. Both of those were scored at 40.5, so there were even better beers on the table. Not the first time we have struck out, but there is always next year. Just have to brew a little better next year.


great scores.  sounds like tough competition.  What categories were they?
5c Doppelbock.
9e Strong Scoth Ale

The others were a German Pils and a Munich Dunkel.

I will enjoy drinking those those summer, if summer ever comes to MI.

3039
I'm a skimmer, as it gives me something to do while waiting for the boil.

+1.  Me too.

I'm not a skimmer because I've got better things to do during the boil than stand there skimming!  In addition, I usually FWH and I don't know how I could skim the foam but leave the hops.

Yes, Denny, when we FWH, no skimming. The hops do help to control the break. When I do skim, it is only for a little bit, until the boil is behaving. My assistant, aka wife, is cleaning out the mash tun while I skim.

3040
General Homebrew Discussion / Re: NHC 2014
« on: April 07, 2014, 09:12:22 AM »
We were at Zanesville over the weekend. Mrs. R worked as a steward, I judged. Had a fun time. Saw many that we knew, met some new people, will see many at the NHC in GR.

It is a well run competition, Big Frank does a great job as organizer, Bill and the rest of the team work hard, and they had the envelopes stuffed with score sheets by the time for pizza and the raffle. Good job.

I had 4 in, and while none were under 30, none advanced. Two went to mini-BOS, but did not advance. Both of those were scored at 40.5, so there were even better beers on the table. Not the first time we have struck out, but there is always next year. Just have to brew a little better next year.

On the plus side, Saturday before NHC Mrs. R will be in GR to sort bottles at the 2nd round drop of site, as she is head Steward. Now I can pitch in and help, as I have no conflicts of interest with beers in the second round.


3041
I skimmed a couple times then I heard (Bamforth I think) on the BN say that the top foam at hot break, if left in, will bind to tannins and other polyphenols. I dont recall which episode, and cant vouch for my memory on this. I do recall them saying that skimming vs not skimming is not much difference, so I just quit doing it.
I know it doesn't make much difference in the final product if you skim or not. It does help eliminate boil overs if you skim. Sometimes I don't skim if it looks like the boil will behave, and no problems there.

3042
Keith is correct. I'm a skimmer, as it gives me something to do while waiting for the boil.

3043
Beer Recipes / Re: Mitch Steele excerpt
« on: April 06, 2014, 04:33:47 PM »
Yeah, it is his opinion. But it's also a pretty good guideline for brewing IPAs. Too many IPAs out there have too much crystal and are too sweet. If you are trying to dial in your IPA these are good guidelines to follow. Brew the beer you want, for sure! But most likely the beer you want won't be a crystal overloaded high finishing gravity IPA.

But crystal malt and sweetness don't necessarily go hand in hand.  You can use crystal for the flavor, and balance it with the rest of the grist, the hopping, the yeast, the mash temp.

I don't think crystal malt really adds sweetness, per se. But it does add flavors I find that clash with hops if used too much. As I said, I do think some is important. Around 5% is the key for me. Don't care for higher Lovibond crystals in IPA.

It depends on the IPA, and the amount of crystal malt. Have you ever made this one? It is a classic that old guys like me like. Just realized I need to do it again!
http://realbeer.com/hops/sister.html

Yeah, I always forget about English IPAs. I mean citrus hop bomb American IPAs. And even there a 1/4 lb of 120 crystal isn't going to sink the boat.

I also have a few recipes I have brewed over the years that break the mold I am talking about. But as guidelines, I think Mitch's advice is sound and mirrors my experience. If the OP is having trouble dialing in his IPA recipe maybe cutting back on the crystal or cutting back on higher lovibond crystal might be the key.

As an aside, I wonder what Denny would say about the wheat added to that recipe. ;)
When I brew it, I nix the wheat. No need in my book.

3044
Beer Recipes / Re: Mitch Steele excerpt
« on: April 06, 2014, 04:20:34 PM »
Yeah, it is his opinion. But it's also a pretty good guideline for brewing IPAs. Too many IPAs out there have too much crystal and are too sweet. If you are trying to dial in your IPA these are good guidelines to follow. Brew the beer you want, for sure! But most likely the beer you want won't be a crystal overloaded high finishing gravity IPA.

But crystal malt and sweetness don't necessarily go hand in hand.  You can use crystal for the flavor, and balance it with the rest of the grist, the hopping, the yeast, the mash temp.

I don't think crystal malt really adds sweetness, per se. But it does add flavors I find that clash with hops if used too much. As I said, I do think some is important. Around 5% is the key for me. Don't care for higher Lovibond crystals in IPA.

It depends on the IPA, and the amount of crystal malt. Have you ever made this one? It is a classic that old guys like me like. Just realized I need to do it again!
http://realbeer.com/hops/sister.html

3045
Beer Recipes / Re: Mitch Steele excerpt
« on: April 06, 2014, 04:14:52 PM »
Not to derail my original question, but here are some IPAs/DIPA's I'm fond of...
Cigar City Jai Alai
Bells Two Hearted
Bear Republic Racer 5
New Belgium Ranger
Ithaca Beer Flower Power
DIPA's
Pliny the Elder
Victory Dirt Wolf

That helps a lot.

You can find some homebrew clones for the Two Hearted and Pliny the Elder in Zymurgy issues. You can do the online editions if you are a new AHA member and find those.

Web searches can find other clone recipes for the popular ones that have been out for some time. Dirt Wolfe might be too new.

Buy Mitch Steele's book and read it in detail. I am drinking an IPA right not modeled on Fathead's Headhunter, and I am really liking it. 3rd time brewing that one.

Pages: 1 ... 201 202 [203] 204 205 ... 502