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Messages - hopfenundmalz

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Commercial Beer Reviews / Re: 10 Barrel American Radler SWILL
« on: June 04, 2014, 11:07:46 AM »
Radlers definitely tend to be sweeter rather than sour. By most generally accepted definitions a radler is half lager/half lemonade. Cascade Brewing in Portland on SE Belmont makes some of the best sour beers available. If you like sours you owe it to yourself to hit up their barrel house. They always have between 8-10 sours on tap.
Where I lived in Germany (Hesse) citronade was what we call lemonade. Lemonade wad a citrusy carbonated soft drink along the lines of 7-Up or Sprite. The Radler I tried tasted like Helles and Sprite.

The France paragraph is equivalent.

Old Horst calls it lemonade at first but if you read down he says lemon soda, and says you can make your own by mixing beer and lemon soda.

A British born woman down the street once talked about how she was confused when she had "cider" here for the first time. She was expecting an alcoholic drink, not fresh pressed apple juice.

General Homebrew Discussion / Re: Who coined the term flameout?
« on: June 04, 2014, 05:32:51 AM »
Flameout was coined by a pilot in the early days of gas turbine propulsion. Could not resist.

Beer Travel / Re: Phoenix / Glendale / Peoria, AZ?
« on: June 02, 2014, 04:14:27 PM »
I love these trips.  My wife works as a consultant / trainer during the day, while I go check out breweries.  Motel, car, and the food is paid for.  I just have to pay for my flight - which half the time it's on frequent flier miles.

Four days in in the Phoenix area, then 3 days in the Denver area.

I really liked Prost in Denver whin I visited Sept. 2012. Really good German bier!

Beer Travel / Re: Phoenix / Glendale / Peoria, AZ?
« on: June 02, 2014, 02:09:23 PM »
If you're interested in a taproom, Papago is great, with a nice bottle selection as well.

Yeah, I liked that place when I would have work trips to the valley.

Ingredients / Re: Is my cream ale water profile OK?
« on: June 02, 2014, 06:05:20 AM »
That should make for a nice crisp cream ale.

All Grain Brewing / Re: No lauter tun
« on: June 02, 2014, 04:31:30 AM »
One club member uses a colander upside down in the kettle as his brew in a bag false bottom.

Tuning your own perceptions with other judges is the most valuable aspect of judging results. Sit down with your beer and read the notes and sip. See if you can pick up any of those perceptions expressed by the judges.

Tuning your perceptions to be able to pick up those nuances and then figuring out how to alter your brewing to make the beer better is a huge skill to have. Gordon Strong is an incredible judge and has amazing ability to put great beer in a bottle. Although he won his Ninkasis with his Meads, he still earned points with a few beers and put himself above the rest. Having the ability to spot deficiencies and have the ability to blend them into the background is a huge asset. I feel this is a very important skill for a sucessful brewer.

I still set down with a bottle of the beer and read the score sheet. Often I then pick out min of flaws that were overlooked due to cellar blindness, but sometimes I don't.

Hop Growing / Re: Hop disease
« on: June 01, 2014, 10:37:26 AM »

Ingredients / Re: maris otter in stout
« on: June 01, 2014, 06:10:51 AM »
I've used Maris Otter in almost every mash schedule out there and never gotten stuck.

That seems like a really low amount of roasted barley for a stout.
To give another experience point, I had one bag of Crisp MO that stuck every time, even for single infusion ordinary bitter will a low amount of grist in the mash ton. I thought it was my process until I got a new bag. A very accomplished pro said that he finds that MO can be sticky.

Yeast and Fermentation / Re: Temp probe placement
« on: June 01, 2014, 05:52:36 AM »
I would go with the higher OG.

The Pub / Re: Old school. Really old school!
« on: May 29, 2014, 07:41:18 PM »
Sowed the barley today. There were 2 different varieties of 2 row and 6 row. I think I can tell them apart, as the 6 row separates the 2 row varieties. We will wait and see how my farming experiment goes.

Beer Travel / Re: Firestone Walker Invitational Beerfest
« on: May 29, 2014, 05:36:59 PM »
Would love to go someday. Great brewery, and Matt Bynildson is a super good guy.

Homebrew Competitions / Re: Overnighting NHC entries
« on: May 29, 2014, 12:28:13 PM »
I went with 2 day when the NHC was in San Diego. Was worried about a Pilsner going across the desert in a truck.

Questions about the forum? / Re: Pub discounts
« on: May 28, 2014, 09:21:18 AM »
The post said AHA is moving on Friday. It's only Wednesday here - time zone? is working fine for me in IE11. I've had trouble with it in the past though. Different browser seamed to help.

If you're an AHA member, I think they're listed in Zymurgy. Or I might be making that up.

Edit: Foolish me - You wouldn't be asking if you weren't a member.

It worked for me too, IE11.

Ingredients / Re: question about dry hop time frame.
« on: May 27, 2014, 05:59:39 PM »
Two Hearted is all Centennial, all the time. Beersmith recipe is wrong. There, I said it!

There was a recipe in Zymurgy by guys from Bell's homebrew shop. The and find that, it will be in the online edition of Zymurgy.

If you really want to do it right, the Bells yeast is available in the bottles they market. Get some Oberon or one of the Pale Ales to culture from.

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