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Messages - hopfenundmalz

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3136
General Homebrew Discussion / Re: Spring 2014 Brewing
« on: May 04, 2014, 08:12:34 PM »
I did a Pale Ale yesterday with Mrs. R for Big Brew. It was 5 gallons, and was the "Hop 2 It" recipe that was used at the Stan Hieronymus talk at Seattle. Empire hops were used at 6.7% AA. This is a new variety from northern MI, and are thought to be a leftover strain from long ago when that area was producing hops. The strain was found and propagated. The aroma was similar to Cascade, but some that have used it say it has a peppery note. I will post later what I get from the beer, probably in a new thread.

That's awesome! Did you order them from Empire Orchards directly? I am excited to hear how this turns out.

A guy in the club is starting a brewery. He got a box of them from Empire Farms, and offered up 8 oz. to maybe 8 or so on first come first served basis. I will share a few bottles with him.
http://empirehopsfarm.com/about-the-farm/

FYI, the Federal License should be approved next week, and he will start brewing. The location is Brighton MI, and the name is Brewery Becker.

3137
General Homebrew Discussion / Re: Spring 2014 Brewing
« on: May 04, 2014, 02:20:40 PM »
I did a Pale Ale yesterday with Mrs. R for Big Brew. It was 5 gallons, and was the "Hop 2 It" recipe that was used at the Stan Hieronymus talk at Seattle. Empire hops were used at 6.7% AA. This is a new variety from northern MI, and are thought to be a leftover strain from long ago when that area was producing hops. The strain was found and propagated. The aroma was similar to Cascade, but some that have used it say it has a peppery note. I will post later what I get from the beer, probably in a new thread.

3138
General Homebrew Discussion / Re: Lager starter question
« on: May 04, 2014, 02:06:35 PM »
When you make a starter, you;re growing yeast, not making beer.  Yeats grows better at room temp, so that's what you want to do.  You'll be decanting the wort anyway, so no need to worry about any off flavors.  Have you looked into the size of starter you need for a lager?  For 5 gal. of lager, a gal. starter is kinda the rule of thumb.

in addition some lager strains are sluggish to start even at room temp, at least for me. start them earlier than you would for an ale.

3139
I thought The Stig was the semi tamed race car driver on Top Gear.

http://en.wikipedia.org/wiki/The_Stig

3140
Beer Recipes / Re: CAP Help
« on: May 03, 2014, 05:20:33 PM »
Why the wheat? As Jeffy said you want some corn in there.

Why not use some Cluster early. That is a signature of the style, unless you detest Cluster. Saaz late works for me. If you were to compete with this, get the IBUs up to 38-40.

3141
Equipment and Software / Re: Thermapen or MW101 PH meter?
« on: May 01, 2014, 08:52:53 AM »
Do you re-check the calibration. Drift happens.

Just a possibility.

3142
Events / Re: 2014 NHC Seminars Posted
« on: April 30, 2014, 06:33:50 PM »
So.... by june 15 those will all be podcast ready, right?

Those take a while to be posted, unless something has changed.

3143
Events / Re: 2014 NHC Seminars Posted
« on: April 30, 2014, 04:33:14 PM »
"Cider Friday"...I like it. let's make it an annual thing.  8)

see you in Salon A-D on Friday the 13th!
There is also a Mead track on Saturday in Ballroom B, as in Bees.

3144
Events / Re: 2014 NHC Seminars Posted
« on: April 30, 2014, 01:14:45 PM »
I read through them on line, and then mark up the program after I register.  This year has so many that I want to see, but of course they are many conflicts. It is a good thing that the presentations are posted on line now after the conference, so one can review the ones that were missed.

3145
Beer Travel / Re: Portland and Seattle
« on: April 30, 2014, 12:54:29 PM »
First night in Portland we did Bellmont Station, as Michael Fairbrother was pouring Moonlight Mead. Had a few beers with Bernice on the bar side. Went to Horsebrass after that.
Bridgeporty is above.

Last day we did some food carts, Powell's, and wandered around. We meet Rodney Kibzey and Kate at Cascade, then went to Commons. On our way back on the Street Car we stopped at Bridgeport for a bite to eat and cor old times sake.

3147
General Homebrew Discussion / Re: Kolsch glass source (stang)
« on: April 29, 2014, 03:53:22 PM »
Dont they have to be brewed in Cologne to be called koelsch?
I remember reading that it can be in the surrounding area, not just the city of Koeln. The explanation was that you had to be able to see the cathedral's spires.

3148
Get 2 extra gas and liquid plus some tubing. Make 2 jumpers, on gas gas, one liquid liquid. You can transfer PBW, SS, and beer between kegs. If you have the full keg elevated, start a siphon to the empty keg by putting CO2 on the full keg, then jumper gas to gas and you can do other jobs.

3149
General Homebrew Discussion / Re: Kolsch glass source (stang)
« on: April 28, 2014, 01:57:14 PM »
Das wurst im meine hosen ist gross
Toten Hosen!

3150
General Homebrew Discussion / Re: How was the weekend?!
« on: April 28, 2014, 09:02:03 AM »
Was in Bend OR with friends. Hit several of the new places.

Toured Deschutes production brewery. Our friends were able to schedulelargest ur at Ale Apothecary, which was out standing. We saw the largest and smallest in Bend.

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