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Messages - hopfenundmalz

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3046
Equipment and Software / Re: All Grain pt. 2
« on: December 21, 2014, 11:30:44 AM »
There is a guy in our club who had won many awards, including a NHC gold on a very simple system. He then won a BOS at a large in state competition that had a $1000 for BOS. He may have made some improvements with that. A good strategy for a brewer to follow.  :)

3047
Ingredients / Re: Dissapointed Graetzer Malt DIY?
« on: December 21, 2014, 10:34:22 AM »
Some like white over red.

Post oak is used for brisket in TX. Hard to find up north

3048
All Things Food / Re: Pretzels
« on: December 20, 2014, 09:25:39 PM »
Got it...good info thanks. I bought my elbow length chem gloves and safety glasses just in case. I'm going full Heisenberg making pretzels !


Sent from my iPad using Tapatalk
PSE is a must.

3049
Ingredients / Re: wheat Wahtsit
« on: December 20, 2014, 04:44:27 PM »
Jeff Renner used to expound on wheat back in the day on the HBD. As a baker he should know!
http://www.beerandloafing.org/hbd/fetch.php?id=61516
http://www.beerandloafing.org/hbd/fetch.php?id=62892

Hope that helps the wheat whatsit.

3050
The Pub / Re: The Malt Book
« on: December 20, 2014, 12:52:46 PM »
I was going to go to a book signing at Bell's on Sunday, but that has been postponed. If I go to it when it happens, should I ask Mr. Mallett? Maybe not, as other authors have said things that they would have liked to include were not in due to deadlines.

If it works out, for sure.  It would be interesting to know.  No doubt he put a great deal of work & thought into the book.
Someone said he had >1000 hours in on it.

3051
The Pub / Re: The Malt Book
« on: December 20, 2014, 12:06:08 PM »
I was going to go to a book signing at Bell's on Sunday, but that has been postponed. If I go to it when it happens, should I ask Mr. Mallett? Maybe not, as other authors have said things that they would have liked to include were not in due to deadlines.

3052
Ingredients / Re: Water Absorption different for AG Wheat & Barley?
« on: December 20, 2014, 12:03:16 PM »
I did a Graetzer and really didn't notice much difference in water required, but I did use rice hulls.

You could do a mini-mash, lauter, and see what the wheat weighs when done. Report back so we all learn something!


3053
General Homebrew Discussion / Re: A homebrewing milestione
« on: December 20, 2014, 11:45:20 AM »
I asked for the Malt book.

So the enlightened state that Denny has reached is in the future.

3054
Commercial Beer Reviews / Re: Nooner Pils
« on: December 20, 2014, 11:44:15 AM »
I think Real Ales' Han' Pils is pretty darn good. Oddly enough it sells as the cheap beer at $2 a can at some of the local bars.

I'm good for buying at least a 6 pack when visiting the in-laws in TX. Pretty good pilsner.

3055
General Homebrew Discussion / Re: long tail?
« on: December 20, 2014, 08:39:01 AM »
It is the 10000 hour rule, me thinks. Once you master it, you still need to practice. Always something new to learn as far as technique, equipment, and ingredients.

3056
Yeast and Fermentation / Re: Jolly pumpkin dregs
« on: December 20, 2014, 08:36:01 AM »

The brewers in Ann Arbor say that JP uses WLP-550 as the primary strain.

Thanks, Jeff. Man I love their Ann Arbor brewpub. I stop by anytime I'm remotely close.

There is also a tasting room at the Dexter production facility. Called Null. They have moved to a large building in an industrial park. The JP and North Peak beers are brewed there, the guys I know say there is positive air pressure on the clean North Peak side to keep the funk from the JP side out.

http://www.nulltaphouse.com/nl/index

3057
Yeast and Fermentation / Re: Jolly pumpkin dregs
« on: December 20, 2014, 06:35:01 AM »
I managed to acquire several bottles of Jolly Pumpkin (big fan) of which I am hoping to harvest the dregs and add to a little wort to sustain them until I'm ready to toss into some wort.  Does anyone know if the yeast and/or bugs located within the bottles are all the same or different for each bottle?  Do sour beers like Jolly Pumpkin typically contain live cultures of lactobacillus or Pedio?

I've used JP dregs a few times and I love their contribution. Very distinct flavor profile ('tastes like JP') and very active. I've gotten great (and relatively quick) results from simply pitching the dregs into a keg or carboy.

I don't think you don't need to prop up the dregs, unless you're pressed for time or want to keep a culture going. In general, fresher bottles of lower gravity beers (Bam, Blanca, etc) are best for propagation/culturing.

The bugs are the same throughout their lineup. They use Belgian ale yeast for primary (WLP550?) in open fermentors, then rack to barrels that contain their local microflora.
The brewers in Ann Arbor say that JP uses WLP-550 as the primary strain.

3058
The Pub / Re: The Homebrewing Quiz
« on: December 19, 2014, 03:54:09 PM »
Missed the capper question in the advanced stage. Who caps if they are advanced?

3059
The Pub / Re: Big news
« on: December 19, 2014, 07:38:21 AM »
Look on the bright side Steve,  no BBQ but tons of sushi joints.


Hey wait a minute, there's got to be a tony romas in california.

Jim, Beachwood BBQ in Seal Beach is known for good beer and "Q".

3060
The Pub / Re: Big news
« on: December 19, 2014, 06:50:21 AM »


But I'd trade a lifetime of tamales for fresh Sculpin on tap...

Why trade? Within a short distance from my house I can score you any kind of tamale from any part of latin america you could want and all the fresh sculpin you could stand and I'm not even close to the brewery!

Yep. The best tamales are found in Safeway parking lots. Or made by the grandmother of somebody you know. Tex-mex just isn't the same as California Mexican food.
I may have to change my handle to Tommy-in-MS. I was born and raised in TX. Now I am stuck in MS. Tex Mex is the main thing I miss (& family). I respectfully disagree on Tex-Mex vs. Cal Mex.

Congrats on the job. It's good to get closer to home.


Tommy M.
Starkville, MS

Congats on heading home Steve.

I get down to TX often to visit in laws. Where my BiL lives the food is Mex-Tex - he calls the Rio Grande valley occupied Mexico. We ate at a place last time where the owners were from Tampico, and it was excellent.

You will miss the BBQ. We head down next week, I will bet my BBQ infusion.

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