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Messages - hopfenundmalz

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Beer Travel / Re: Asheville AHA Rally at Wicked Weed Funkatorium
« on: January 20, 2015, 06:14:34 AM »
Good to see you scratched the tip of the iceberg. Too bad about the Green Man brew, I've never found them to have an off beer, although some have been more boring than others. I just like the vibe of that place. With 12 in line at Sunny Point I would guess about a half hour wait. There is always a line there.

Put French Broad Chocolate Lounge as a must on your next visit as well as Highland, Pisgah, and Wedge. Clingman is steps away from Wedge and not far away is 12 bones, but they are closed until the end of the month and that location is only opened Mon - Fri.

Lemme know in advance when you plan to visit again and I'll see if we can make that jive with our schedule.

Thanks to you and other's advice we had a pretty good time. A really fun city with much to offer, we will be back to Asheville.

The Pub / Beer Experts - the Beer Curmudgeon
« on: January 19, 2015, 06:02:55 PM »
A good little read. The guy in the picture is not me. Some of you know him.

Beer Travel / Re: Asheville AHA Rally at Wicked Weed Funkatorium
« on: January 19, 2015, 05:56:45 PM »
Sounds like a great trip, Jeff.  Great city.  Did you get to sample any of the Hop Hunter IPA @ Sierra ? I'd love to tour there sometime.
The website said it would be, but it wasn't. The next day it was announced to be on tap via Facebook. The Hoppy Lager was surprisingly flavorful and aromatic. Hoppy Lager and Nooner were brewed at Mills River.

Beer Travel / Re: Asheville AHA Rally at Wicked Weed Funkatorium
« on: January 19, 2015, 05:30:57 PM »
Fun times.

We stopped at Wicked Weed's pub the first night after Thirsty Monk and some food. The beers at both places were tasty.

Thursday morning we at at Early Girl Cafe - super good, then we toured the Sierra Nevada Mills River facility. If you have a chance, do it. I thought that the brewery in Chico was the most beautiful in the world, but the game has been upped. Taproom and restaurant are not done yet. Tour and gift shop are. Beers we sampled were all of high quality, Nooner Pils is a keeper. That night we ate at the Admiral, excellent food and I had a Wedge IPA which was nice, the wife wanted a lager and had one from Hi-Wire. She said "Diacytel", I only got a hint but pointed out the cleanser smell. If it was the glassware, none of the other glasses on the table had it.

The next day was the Biltmore - nice shack in the boonies. Then Curate for Tapas, and that was one of the best Tapas bars we have been to. I had a Pisgah Pale Ale, very tasty, and Susan had a Highland Gaelic Ale which she enjoyed. Then it was Burial for an IPA. Green Man which was pretty busy, my bitter on nitro was something that disappointed. Green Man was busy. On to Twin Leaf for some good small batch beers. Then Asheville brewing for a slice of pizza and a beer.

The Rally at Wicked Weed was fun, full to gills, and it got about 50 new members signed up. Nice people at the brewery. Susan enjoyed the sours, I avoided those as usual due to acid reflux. Had an IPA.

After the Rally we walked to Burial, and it was pack to the front door. Went up to One World and had good beers at this little basement nano. Then some tacos and early to bed.

We tried to have Breakfast at Sunny Point, but the Sunday morning line to put our name in and find out how long the wait was going to be was 12 deep and not moving. We had an OK breakfast at Clingman Cafe. We could see the New Belgium Brewery site as we crossed the river, construction is in full swing.

All in all the beer was of good quality except for one. The food scene is very good, with many choices of styles. We enjoyed the architecture and walking the city. The weather was OK the first day and beautiful the last 2 with 50F+ temps and clear blue skies. Just what we needed.

It is a 10 hour drive, but we know we will go back. Much more to see and do.

All Grain Brewing / Re: Unexpected efficiency
« on: January 19, 2015, 01:02:53 PM »
The published recipe has an error, it should be 25 lbs of malt.

Thanks, Jeff.  I already let him know.

Didn't know you were on it. ;)

All Grain Brewing / Re: Unexpected efficiency
« on: January 19, 2015, 12:48:32 PM »
The published recipe has an error, it should be 25 lbs of malt.

Wood/Casks / Re: Killing off past microbes
« on: January 19, 2015, 12:34:52 PM »
That is worth a try.

You could also try barokleen or another product like it. Then a suflur stick to kill anything left not too deep in the wood. The sulfur will help keep acetobacter under some control. Brett will go deep in the wood pores, and some say you can't get it out, but you want it for lambics.


Pimp My System / Re: Redbird Brewhouse - There's Always a Project
« on: January 19, 2015, 11:48:17 AM »
The extension should make brewing 10g batches very nice. I figured it was $25, why not?

What is the gap setting on your MM3, Jeff? I used it at the factory 0.045 setting (as recommended) and was fairly disappointed in the efficiency. 65% for the Dry Stout and 51% for the Maibock. I'm used to running 75-76% with a single batch sparge and the ol' Barley Crusher. I think I might drop it down to 0.039 since the crush looked pretty coarse. All cracked and nicely separated husks, but still fairly coarse. I used to run the BC at 0.038 I think.

And yeah, I guess you guys could start calling me 'AmandaB'. :D
Since it is adjustable, I gaped at 0.035, 0.040 and 0.045. Made a mark on the knob for the first one, and a mark on the base. Then marked the base for the next 2 and noted the gap on the base. Easy peasy.

The crush looks pretty good at a little less than 0.040. The last beer brewed used some malt conditioning to help keep the husks intact. I still use the pico brewing system with a false bottom with slots, so I am not sure i can go too fine. For big single infusions beers I think I can go finer with the SS braid in the blue cooler.

Yeast and Fermentation / Re: Right RPM for stir plate?
« on: January 19, 2015, 11:41:44 AM »
I would hope that the goal of every brewer would be to keep an open mind, not take the "What I am doing works for me, so why try something different?" approach to brewing.  The only approach that I can think of that is more dangerous to the future of home brewing is the lemming approach of following the crowd without question.  If every home brewer took either of these approaches to home brewing, we would still be making beer from cans of Pabst Blue Ribbon malt extract and baker's yeast.

great points.  this is how brewers navigated to using stir plates, batch sparge, brulosophy lager schedule, etc....-"open mind to trying something different"

The Bruelosophy schedule is pretty much what I have been doing for the last 3-4 years. Most of what I got was from Kai's page. Comments. Go on gravity, as sometimes I start the D-rest after 4 days for a 12 P beer, or it might take 6 or more for a 20+ P beer that is fermented at 48F. Check the flavor during the D-rest, you might not need 5 days. Crash to -1C (30.2F if you are SI challanged). Give it time to clear.

Pimp My System / Re: Redbird Brewhouse - There's Always a Project
« on: January 19, 2015, 07:03:39 AM »
Yes, it's a Power Grinder motor, a MM3, and the hopper extension.

I think it's supposed to hold 35 lb of grain, but today is the first day I've used it. We did a 10 lb batch and a 16 lb batch. Here's a shot of the 10# batch:

We are making good progress on the bier hall table and benches, and did two batches of beer back to back today. Man it feels good to get back in the swing of it!

Thanks, I might get the extension.

Weather looks nice there, still freezing here.

Should we start calling you AmandaB?

Yeast and Fermentation / Re: Right RPM for stir plate?
« on: January 18, 2015, 08:09:46 AM »
I would like to add that cold crashing at the end of the exponential phase reduces starter lead time from a couple of days to less than 24 hours when pitching a relatively fresh White Labs vial. This reduction in lead time means that a starter can be pitched the evening before one intends to brew, popped into one's refrigerator late morning the following day in preparation for decanting, and pitched late afternoon the following day.

I am going to try this.

Pimp My System / Re: Redbird Brewhouse - There's Always a Project
« on: January 17, 2015, 06:34:32 PM »
MM3 with hopper extension?  How much does that hold?

Yeast and Fermentation / Re: Clay fermentation vessels
« on: January 17, 2015, 09:59:49 AM »
The Youngs brewery in London had large concrete fermenters lined with a white coating.

To regenerate the oxide layer, put some water in , say an inch or two, put the lid/cover on, and boil. The grey finish should be back.

The Pub / Re: Please Help Me Plan My Trip To The US
« on: January 16, 2015, 08:26:10 PM »
My wife and I have started several vacations from Denver.  We stay there a couple days and then head out.  Once we went west to Ledville and then south through the high plains, stopping at Great Sand Dunes for the night and ending up in Taos, New Mexico.  That was a memorable trip.
Another time we went north through Fort Collins and into Wyoming, turned left and went to the Grand Tetons.  We flew out of Salt Lake City.
Another time we went west across the mountains into Moab, Utah and stayed there to visit Arches.  Every Western you've ever seen was probably filmed there.  We came back through Colorado on a more southern route, through Colorado Springs and back to Denver.
Now I need a vacation.  I wish we were retired like Jeff (hopfenundmalz)...

Not all of the Westerns were filmed around Moab, but many were. Think John Ford And John Wayne.

One summer we drove the Shafer trail on a rent a car, scraped once. Got to a place where everything was torn up , like cars were doing doughnuts. Then "Thelma and Louise" came out, and we knew where the final scene was filmed. Cowboy movie?

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