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Messages - hopfenundmalz

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3046
All Grain Brewing / Re: Brewing today; Project Grape Ape is live
« on: March 22, 2015, 01:26:47 PM »
Chilling out.
Usually takes about 20-25 min to bring it down to 70F-ish. I think I'm gonna get a small recirc pump and use a cooler of ice water. Anyone on here use something like that?
I do that for lagers, and when the tap water is too hot in summer. Use tap water to get down to 100F to save on ice.

3047
All Grain Brewing / Re: Anyone Else Forget Their Kettle Addition
« on: March 22, 2015, 01:22:37 AM »
It's not uncommon to see a drop of 1 or 2 points, but without a proper pH meter I wouldn't worry too much about it. Classic RDWHAHB moment.

Did you mean tenth of points?

Good catch! Yes.

My turn to keep you on your toes!

3048
Yeast and Fermentation / Re: Lagering
« on: March 21, 2015, 10:03:01 PM »
My lagers get a D-rest then are lagered at 30F, which is close to -1C=30.2F, the temp the German lager Brewers use.

3049
Beer Travel / Re: New Orleans Beer Spots?
« on: March 21, 2015, 08:07:58 PM »
Avenue Pub was OK, craft beer and a balcony that looks over St. Charles.

3050
Commercial Beer Reviews / Re: Beer Camp Hoppy Lager
« on: March 21, 2015, 07:59:57 PM »
I think it's better described as an India Steam Bock.

It was pretty clean and hoppy when I had it at the Mills River facility.

3051
Commercial Beer Reviews / Re: Westmalle Dubbel
« on: March 21, 2015, 04:53:09 PM »
There are several from here on my to brew list. They have a clone for the Dubbel.
http://www.candisyrup.com/recipes.html

3052
Commercial Beer Reviews / Re: Beer Camp Hoppy Lager
« on: March 21, 2015, 01:54:15 PM »
Hoppy lager was re-brewed at the Mills River location and released as a seasonal this spring. I had it when we toured the brewery, and was very good in a IPL sort of way.

3053
General Homebrew Discussion / Re: try at batch sparging
« on: March 21, 2015, 01:52:19 PM »
From where I sit, it appears that the fly/batch sparge question is really centers around personal preference. There may be some (minor) differences in efficiencies and time requirements, but 1) I'm retired, so I'm pretty much immune to time-based arguments, and 2) this is my hobby, so some inefficiency is perfectly acceptable so long as my enjoyment level stays high. I'm sure I'd feel differently if I ran a commercial brewhouse. Or if there was some evidence that one technique produced measurably better beer. But I don't, and there isn't (that I've seen).

There is one point that does seem to differentiate the techniques, though: the equipment requirements. I do a batch sparge in a version of a Denny-cooler in my kitchen, using two 5 gallon HLT/BKs. My kettles don't have any valves, and I don't use a pump. I usually heat pre-measured water for my mash in one kettle and sparge water in the second (I actually have a smaller third kettle for top-off or additional sparge, if needed). If I were to go to fly sparging, I'd need a pump, some valves, hoses and a sparge arm, or some sort of Rube Goldberg kludge. Not a huge deal, but i would take some degree of cost and effort to switch, and I'm not likely to do so without the potential of a better result.

Nothing against fly sparging; just nothing pushing me toward it.

I know guys who fly sparge with a 3 tier stand and gravity doing the work of the pump.

3054
Commercial Beer Reviews / Re: Orval - disappointed
« on: March 21, 2015, 01:04:46 PM »
  I have been burned quite a few times with old bottles.  But in Belgium, it is Heaven on Earth.

Funny, in Belgium we age the bottles in our cellars. I know at least one pub where you can ask for a bottle from a specific year...

I think I have been to that pub.


De Heeren van Liedekercke? Top Belgian sour beers place...

De Kulminator in Antwerp had vintages of Orval, as they got older the price went up 0.10 Euro/year.

3055
Commercial Beer Reviews / Re: Orval - disappointed
« on: March 21, 2015, 11:49:28 AM »
  I have been burned quite a few times with old bottles.  But in Belgium, it is Heaven on Earth.

Funny, in Belgium we age the bottles in our cellars. I know at least one pub where you can ask for a bottle from a specific year...

I think I have been to that pub.

3056
Homebrewer Bios / Re: Derek from Syracuse
« on: March 21, 2015, 02:11:05 AM »
Saw your post earlier, welcome to the forum, a pretty good place all in all.

3057
Events / Re: How is the hotel for NHC San Diego?
« on: March 21, 2015, 01:33:45 AM »
Public transportation in Michigan is a foreign concept. Had to say it. 8)

It's not a foreign concept in Maryland or Washington, DC.   The light rail in Maryland runs between the BWI Airport and downtown Baltimore. Washington, DC has an excellent public transportation system.   

As someone who has traveled around the US, and has used the transit systems in SF, Portland, Seattle, Chicago, Philly, NYC, and DC, I was comparing the almost complete lack of transportation options other than a car in Metro Detroit to those areas. The mind set in Michigan is that transportation is a car and highways.

I have also used public transportation in Toronto, London, Paris, Brussels, Amsterdam, Frankfurt, Berlin, Munich, Prague, and Rome, but all those are foreign!

3058
Here is one that has a Brewery have a challenge from a rapid transit system. Boycott those bullies!
http://sf.eater.com/2015/3/19/8260113/bart-fiftyfifty-brewing-lawsuit-beer-barrel-aged

3059
Events / Re: How is the hotel for NHC San Diego?
« on: March 21, 2015, 12:47:25 AM »
Maybe one of the conference folks can chime in on this one, but it looks like there's a shuttle service from the airport to the Town and Country for only $11--a much better deal than the $40 cab ride in Grand Rapids.
Public transportation in Michigan is a foreign concept. Had to say it. 8)

3060
General Homebrew Discussion / Re: Vienna Lager
« on: March 21, 2015, 12:45:56 AM »
The Devils Backbone Vienna that was presented for tasting at the Long Live Lagers talk last year, by Jason Oliver and Warren Haskell (SP) was outstanding.

The recipe is in their talk, which you can find on the NHC page.

Found it! A lot more crystal malt than I would have thought...
38% Pilsner
38% Vienna
12% Dark Munich
12% Caramber

The thought is always that crystal malts clash with hops. So in a style with minimal hops what is the problem? Devils Backbone has been killing it in the GABF and WBC with this beer.

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