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Messages - hopfenundmalz

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3046
Yeast and Fermentation / Re: Delaying pitching
« on: March 11, 2015, 05:04:07 PM »
I had cooled a lager wort down to 39F as I was waiting for the starters for finish and crash. It sat for 48 hours before I pitched. The beer tasted very good when sampled. I am still here typing this...

3047
This is the future for every other state that saw its local craft industry grow faster than larger craft brewers could invade the market. The large craft brewers have a business interest in carving out space for their brand and battles over intellectual property rights is how that is done. The larger brewers will want to win these suits but even where they lose there are litigation costs on both sides to be absorbed. The larger brewers are heavy hitters in one of the fastest growing industries in the country who can afford to pay for litigation. Smaller brewers may not be willing to or able to absorb the costs of litigation in federal court which moves quickly (relatively quickly) in an area of law that requires a special kind of expertise that comes at a premium.

The best thing all smaller craft breweries can do is spend a little money now to properly protect their intellectual property rather than take the risk that they may not have to spend the money defending against intellectual property suits in the future.

Well said. The small breweries also need to do the searches to make sure their new IP will not be in conflict.
How you find some obscure IP is beyond me - i.e. the bumper sticker.

Bell's learned about IP the hard way years back when they had to change Solsun to Oberon. The conflict was brought up by the Mexican brewery that has the Sol brand of beer. Bell's kept the artwork and a brewery employee said the name change was easy as there were 6 letters in each name.

The back label of Two Hearted used to say some thing like "for Hemingwayesque trips to the UP". Some said that there was letter from the estate asking for a change, and that is no longer on the bottles.

I don't think they forgot those lessons.

EDIT

If Innovation gets their trademark, will they have problems with this place? Will they be bullies?
http://www.ibrewworks.com/




3048
Ingredients / Re: Bulk Sugars
« on: March 11, 2015, 12:12:44 PM »
Nice find, you can get big sacks for the brewery.

Sucanat is some thing I have used before, a little more flavorful than the Demerara you can buy in the grocery store.

3049
Going Pro / Keg Return Article on Mainpage
« on: March 11, 2015, 02:40:56 AM »
For you pro brewers out there, and words for someone wanting a keggle.

http://www.homebrewersassociation.org/how-to-brew/kegreturn-com-the-importance-of-keg-repatriation/

3050
This bumper sticker is the rub.

https://bellsbeer.com/store/products/%22Bottling-Innovation%22-Bumper-Sticker.html

Yep, it rubs a lot of people the wrong way. This is a stupid lawsuit. Shame on Bells.

Or at least the Lawyers they have retained, and listened to.

3052
Bell's has been on the receiving end of trademark disputes, and they have since been vigilant about defending a trademark. This however makes me wonder what they are defending, and why? No trademark on the advertising, and I can't remember seeing that one in a while.
I've had a lot of Bell's beers and I don't ever remember seeing that. This seems a tough fight if it wasn't trademarked, I'm no lawyer.

Remember Solsun? They were forced to change their label to Oberon by the Mexican brewery that has the Sol label, but they got to keep the artwork.

The back of Two Hearted used to say it was good for Hemingwayesque trips to the UP of Michigan. It does not anymore, some have said the Hemingway estate sent a C&D.

Bell's did go after Northern Brewer for the "Three Hearted Ale kit".

Yes, you will see more and more trademark disputes in the future.

3053
Bell's has been on the receiving end of trademark disputes, and they have since been vigilant about defending a trademark. This however makes me wonder what they are defending, and why? No trademark on the advertising, and I can't remember seeing that one in a while.

3054
Ingredients / Re: Pellets vs whole hops
« on: March 10, 2015, 08:41:40 PM »
I pretty much use whole hops exclusively; however, then again, I also use a false bottom in my kettle.  Whole cones, a false bottom, and an immersion chiller allow one to drain clear wort from one's kettle.  Whirlpooling helps to reduce, but does not completely eliminate hop material from entering one's fermentation vessel when using a ball valve-equipped kettle.  A good compromise that I have seen used in several craft breweries involves using pellets in the boil and whole cones in a hop back while casting out the wort.

Just dont combine whole hops and pellets if you have a false bottom. Everytime I do that I get a total clog!

It does turn into a concrete like substance.

3055
The Pub / Re: 'Changing Tastes Of IPA' Article
« on: March 10, 2015, 08:40:49 PM »
Founders Centennial IPA is on my too sweet list. Bell's Hopslam is also on that list along with Sierra Nevada  Ruthless Rye.  To be fair, the Sierra Nevada products that we receive on the East Coast are now brewed in NC.  I have found that most of the Sierra Nevada beers that are produced in NC are sweeter than the Chico-brewed products that we used get before Sierra Nevada built their East Coast brewery.  It's almost like the NC-brewed products are interpretations of the Chico products.  Lagunitas Sucks is too sweet as well.

The attribute that I find usually goes hand in hand with being too sweet is an over the top perfumeyness that makes the late hop additions seem fake.  It's like these beers were dosed with a substance that was chemically engineered to smell and taste like an exaggerated version of the real thing.

Interesting, do you think it could be they are fresher? The ones I had at the Mills River Tour tasted like the ones you get in Chico. They did flavor matching between the breweries, where the beers were flown back to Chico, and out to Mills River.

3056
The Pub / Re: 'Changing Tastes Of IPA' Article
« on: March 10, 2015, 08:11:41 PM »
Some of the Ron Pattinson or Mithch Steele British IPas are just Pale Ale Malt, a lot of EKG for bittering. Those tend to need some time in the keg to become a great beer. Once they do, those are very flavorful with a dry finish, almost Champagne like at times. If you want some hop aroma they can be dry hopped after aging.

3057
Ingredients / Re: Pellets vs whole hops
« on: March 10, 2015, 03:59:15 PM »
Whole hops work well on my system with a false bottom. I do use pellets. Equal opportunity hop user here.

Often I find more variety in pellet hops, some like Mandarina Bavaria are only pellets in my experience so far.


3059
General Homebrew Discussion / Re: Is an IBU and IBU?
« on: March 09, 2015, 05:38:33 PM »
An IBU is simply a lab value that is used as a surrogate indicator for the bitterness of a beer. There is a lot more going on in your mouth than a single spectroscopy value can report. While I don't necessarily buy into the whole low cohumulone = smoother beer argument, I do feel that not all IBUs are created equal. Or to restate that a bit, that the taster's palate will not necessarily perceive the same bitterness experience with two beers that measure the same IBUs in a lab.

I sent a massively all-whirlpool hopped IPA to a lab to be measured for IBUs. It came back at 98IBU, but it didn't taste like more than 60IBU to my palate -and smoothly bitter at that. I can't say for sure what was going on. It could have been that the massive fruit hop flavor skewed my perception, or there could be some chemical changes going on. But I do feel pretty strongly that whirlpool hops do not seem as bitter to my tongue.

+1.  IBUs are just a number.  Picture 50 IBUs of Magnum vs 50 IBUs of Columbus.  Or 100 IBUs in IIPA vs 100 IBUS in a barleywine.  I agree that whirlpool hops don't seem as bitter, especially sub 180F.

Here you go. For all the cohumulone discussion.
http://www.barthhaasgroup.com/johbarth/images/pdfs/2009_BWI_Cohumulon.pdf

3060
Ingredients / Re: Brewer's Pitch
« on: March 09, 2015, 02:51:15 PM »
I always wondered at the thought of pitching the inside of barrels with coal tar pitch and it sounded gross. pine tar makes more sense.

Yes, it was pine tar/resin, and was said to impart a certain woody flavor to the beer.

I do remember the BeerHunter episode in the Czech Rep. The second on youtube has it. Second half has the pitch operations.
https://www.youtube.com/watch?v=xm40bMUfl44

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