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Messages - hopfenundmalz

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3136
The Pub / Re: 'Changing Tastes Of IPA' Article
« on: March 13, 2015, 12:39:42 AM »
Love the Hop2It recipe and Mandarina. Need to get the two together soon.

EDIT - An Oberon type beer would be great with Mandarina. A perfect match.

The Bell's yeast has an orangey ester, so I would grab some from a bottle and culture up. Might make it less ABV than Oberon, I think it would be dangerously drinkable and I don't want 5.9%.

3137
Events / Re: National Homebrewers Conference Open Registration
« on: March 13, 2015, 12:33:31 AM »
Just finished with the motel.  Everything is set: Registration, flights, rental car, and motel!  Really looking forward to my first NHC.  Arriving Monday, leaving Sunday.   8)

You will have a blast!

3138
The Pub / Re: 'Changing Tastes Of IPA' Article
« on: March 13, 2015, 12:30:25 AM »
Just for the heck of it I'm going to make an IPA with probably 80% 2 Row and 20% munich and no crystal. I have no problem with crystal, just want to check it out for curiosity sake.

Done it, it's good.  25% Munich is even better with no crystal IMO.
I think I'll take your advice.

ive been making what i guess you'd call german PA and IPA. using either avangard pale ale malt or vienna at about 90-2%, 8-10%carared with mandarina hops. Pale ale is awesome, and just made an IPA today.

We have an APA on tap that is the Vinnie "Hop 2 it Recipe" and all Mandarina hops. It is a crowd pleaser.

Mrs R says we need to do an Oberon type of American Wheat Beer, but use Mandarina. I like her thinking.

3139
Technically, no lawsuit has been filed, and no C&D. A trademark challenge was made, which triggers a review hearing. Best to have a lawyer, but not required.

If Innovation NC gets their trademark, what are they going to do about the CA Innovation? They will have to protect their trade mark. A CA carve out, or a C&D?

3140
Commercial Beer Reviews / Re: Abita Wrought Iron IPA
« on: March 12, 2015, 04:17:02 PM »

In NOLA with cajun food, Abita Amber is pretty good. Maybe because it was often the best choice?
Yeah, it's Abita Amber or BCM

The landscape has improved a lot in the past couple of years (although NOLA Blonde is the best option in a fair number of places).  That being said, there is a lot more Creole food in NOLA than Cajun food.

The NOLA food scene is diverse and rich. No offense meant in my misapplication of terminology.

Had so many good meals there last spring!

3141
Everyone that is not an IP attorney should read this so that we are prepared for the next trademark kerfuffle.

http://www.uspto.gov/learning-and-resources/trademark-faqs

3142
Commercial Beer Reviews / Re: Abita Wrought Iron IPA
« on: March 12, 2015, 01:05:54 PM »
In NOLA with cajun food, Abita Amber is pretty good. Maybe because it was often the best choice?

3143
All Grain Brewing / Re: Decoction
« on: March 12, 2015, 01:03:46 PM »
Interestingly enough on today's malts protein rests and decoction's are no longer very traditional. My understanding is not very many German breweries bother with decoction mashing any longer. It's too expensive and unecessary.

Step mashes are used as I understand. Energy is expensive in Germany.

There are some breweries that are still traditional.

3144
Going Pro / Re: Congrats Tom. You have made e-malt news.
« on: March 12, 2015, 01:00:10 PM »

3145
I didn't want 4 liters of unhopped weaker wort in my Helles, so I put them back out warm till they finished, crashed, and chilled the Helles wort to 39F for 2 days. Pitched the crashed yeast and all seemed to work well.

Yeah, I've been letting my starters ferment to completion and then crashing and decanting for years, and it has always worked very, very well for me.  Crashing at high krausen is something I just started experimenting with.
It should work great for ale yeast, my experience with a lager stain the fridge was not so good. Maybe a chest freezer at 30F would be better.

3146
Events / Re: How is the hotel for NHC San Diego?
« on: March 11, 2015, 11:26:12 PM »
Thanks for the input Gary.

3147
Events / Re: How is the hotel for NHC San Diego?
« on: March 11, 2015, 11:25:11 PM »
Thanks for the input Gary.

3148
Ingredients / Re: Bulk Sugars
« on: March 11, 2015, 11:23:20 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.

Yes.  I went through a period of using different sugars on the same tripel recipe.  Most were almost indistinguishable but the sucanat definitely had some flavor.  I liked it.

Ever try Muscavado sugar? That has more Molasses flavor.

3149
All Grain Brewing / Re: Residual Alkalinity
« on: March 11, 2015, 10:36:26 PM »
Who said nevatve RA is bad? My crisp lagers always ha 've a negative RA.
Alkalinity is the bad item, hardness is good (Ca and Mg). Edit - up to a point.w

3150
At this point, I don't know, it is pure conjecture. The indisputable facts are:
A: Bell's filled a lawsuit
B: That is a dick move
C: I stopped buying their products as a result and so did thousands of others

 ;)
I thought it was a challenge to a trademark application? Not a law suit, but it is before the Feds for a decision, so both sides need to lawyer up.


JD s can correct me.







 

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