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Messages - hopfenundmalz

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3061
Beer Travel / Re: Local beer recommendations - MI, MN, WI, SD, ND
« on: September 16, 2011, 11:03:29 AM »
Jeff - What is in Tawas City?  I am not as familiar with the Lake Huron side for breweries.


3062
Yeast and Fermentation / Re: Question on racking technique
« on: September 16, 2011, 05:16:31 AM »
To add to Jeff's comments, Sierra Nevada has a 200 barrel brewhouse that fills 800 barrrel tanks.  Bells has a 50 barrel brewhouse (soon to up that to 200) that fills 400 barrel tanks.  They can do a couple of batches per shift in a production brewery.

I think your beer will turn out fine if you can crank out the total over 3 days.

3063
General Homebrew Discussion / Re: Cream Ale vs. Blonde Ale
« on: September 15, 2011, 07:19:13 PM »
IMO, cream ale should be folded into blond ale in the BJCP guidelines. Here on the west coast nothing is ever called a cream ale and people think a cream ale is a bitter with lactose in it.

Hales Cream Ale and Pelican Kiwanda Cream Ale are relatively well known West Coast beers carrying that name. I would argue they are both what the BJCP is calling blonde ale (no adjunct), though I have not had the Hales in about 5 years.

The adjunct in Pelican Cream Ale is flaked barley, not the expected flaked maize (or grits).  It is listed as an example of the style under Blond Ales, probably due to lack of corn aroma/DMS. 

With some research, you can find the brewer's recommendations for making a homebrewed version.  I think it is a good drinking beer.     

3064
Other Fermentables / Re: First Cider -- Best Resources?
« on: September 13, 2011, 05:49:21 AM »
I have used this to look up heirloom varieties that a local mill has used in the blends that the club gets in a group pressing (last year was different 3 blends, 215 gallons total). 

http://www.orangepippin.com/apples

If you can find an orchard that will do hard cider blends for a group buy, I recommend it. 



3065
All Grain Brewing / Re: Rahr Old World Pils Is Bohemian Pils
« on: September 12, 2011, 06:59:08 PM »
OK, where do you source this from?  Might want some!

3066
Other Fermentables / Re: First Cider -- Best Resources?
« on: September 12, 2011, 06:23:18 PM »
Cider depends on the blend of apples.

Google the "cider digest".  That is what you want, me thinks.

3067
General Homebrew Discussion / Re: Kangen Water
« on: September 12, 2011, 12:55:06 PM »
You need some of the positively charged ions in your mash, specifically calcium.  I see no reason to remove the calcium and then have to add it back.  Plus it seems like you'd be concentrating your bicarbonate, chloride and sulfate.

I concur that an RO or distillation system would give you a better more consistent starting point for brewing water.

If it were just the charge of the ion, you could use salt to get the sodium, Na+.  Sodium doesn't lower the mash pH, though.

From "How to Brew" 3rd ed., page 161.

"... 3.5 equivalents of Calcium reacts with the malt phytin to release 1 equivalent of hydrogen ions, which neutralize 1 eq. of water alkalinity". 

Mg++ has the same charge as Ca++, but it is half as effective at reducing the pH per equivalent. 

3068
Ingredients / Re: Experimental Hop X-369?
« on: September 12, 2011, 12:32:27 PM »
The 8 oz. package was $8.  I bought 2 for the pound.  It was a little more in the smaller size.

The "Dear Liza" has been on tap for a little while, I think.  I would bet these were 2010, and they cleared out the remainders by selling to the homebrewers.  If they were 2011, it would be  tight timing to get the beer out.  But then again, I didn't ask.

These were sold vacuum packed.  They should last a while.

3069
Ingredients / Re: Experimental Hop X-369?
« on: September 12, 2011, 08:44:38 AM »
IIRC, Centennial was originally CFJ69.  There seem to be a LOT of new hop varieties under development at the moment.  We're planning a seminar on them at next summer's NHC.

Looking forward to that one!

A search shows that Dogfish Head and Boston Beer Co. used X-369 for a collaboration beer that will be coming out.

3070
Ingredients / Experimental Hop X-369?
« on: September 12, 2011, 06:11:08 AM »
We stopped at the Bell's Genaral Store yesterday as we needed a break from driving.  They had done their homebrew expo the day before - and we were not able to attend.  On sale were quantities of an experiemental hop with the code X-369.  It was called "Son of Simcoe" by the store manager. 

Bells had a beer on tap at the Cafe called "Dear Liza", termed an Experimental Pale on the chalkboard.  I was told that this beer had been brewed with the X-369 as a whirlpool addition (the only addition - I have done this for one beers).  We agreed that it was similar to Simcoe in flavors and aroma, but the pine was subdued, and the cat pee was absent.  My wife liked it, as she does not like Simcoe due to the strong cat pee she gets from it.  Some of this difference might be from the hopping technique, I don't know yet.

I ended up with a pound of X-369.  That will be used in the pale ale recipe that we evaluate a new hop with.  If nobody has input on this, I will report back in a few months with what we think about X-369.

On a side note, the Quinannon Falls lager is Pilsner like, but at 6.5% ABV, and made with American hops, it would not be to style.  I liked it a lot.  The hops reminded me of Crystal or Mt. Hood.

3071
Going Pro / Re: Brew Pub capacity
« on: September 09, 2011, 08:39:15 AM »
"I will start with a 7 bbl set up in my plan."

At the Minneapolis NHC, Jay Wince of Weazel Boy Brewing said that he started with a 7 bbl system, and wished he had a 10 bbl.system once the brewpub was established.  

One local place has a 7, and sells >1700 bbls a year.  They are brewing 5 to 6 days a week.  Crazy amount of work.  The owners are talking about going to a 14 bbls system now.

3072
The Pub / Re: Presenting... Doughboy Brewing Company!
« on: September 09, 2011, 06:05:40 AM »
I wonder how many people know who Chesty Puller was...  Great name for a classic american beer.  Best of luck, I hope it goes very well for ya!

Kinda the Audie Murphy of WWI.

Edit - to spell Audie correctly. 

3073
The Pub / Re: A new country for Cross Dressing Amateurs
« on: September 09, 2011, 05:03:16 AM »
Nah! 

3074
The Pub / Re: Presenting... Doughboy Brewing Company!
« on: September 09, 2011, 05:01:00 AM »
Let us know how a CAP is liked by the French.   I like this, way to go Phil.

3075
The Pub / Re: A new country for Cross Dressing Amateurs
« on: September 08, 2011, 08:43:15 PM »
The tree octupus and the Sasquatch Defense thing is what got me.   With the T-shirts for those.  Teh mythical creatures in a fantasy country is a little too much for me.
Don't be dissing the Pacific Northwest Tree Octopus!

Sasquatch is fake though, obviously.
Hey, Tom!  Isn't next year "Brewing With Bigfoot"?  If Sasquatch is a fake, what, WHAT?

Though I though the would be taller at the SD NHC.  Maybe that was a clue that I missed?  Back to bed.

Sorry Tom, I forgot that it is a Rainforest,so the Tree Octopus could be real.

Wow, that is pretty cool, I thought that species of octopus had gone extinct in the late 1990's
due to over-harvesting and the fact that it is the Sasquatch preferred food.
That's not a problem, since there are no Sasquatch.  They're making a strong comeback.

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