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Messages - hopfenundmalz

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3136
Events / Re: Conference website
« on: February 05, 2013, 02:13:40 PM »
We are in for both the hotel and conference registration. It was a little more effort and excitement this year, if you know what I mean.

3137
All Grain Brewing / Re: salt additions
« on: February 05, 2013, 12:45:33 PM »
Hi! when i add salts to my mash an HLT i always dissolve all of those in a little jar with hot water but gypsum is always very hard to dissolve. It always forms little rocks and i am afraid that it does not contribute enough sulfate and calcium to the mash....

Do you have a better way to dissolve gypsum?

thanks!
Gypsum dissolves more readily in cold water.
Somewhere in here or on the main page, or in howtobrew.com chapter 15.
https://sites.google.com/site/brunwater/water-knowledge

3138
Events / Re: Conference website
« on: February 05, 2013, 12:42:03 PM »
Friday and Saturday nights are sold out at the host hotel. We’re in the process of securing more rooms at nearby hotels and will post more information on February 6.

The pre-conference nights (Sat Jun 22 - Tue Jun 25) were also sold out, or not available, and I was in there fairly early. Were those nights limited or were they just never really available?

I was in early and was told Monday was not on the discount price. Could have booked it for about double the conference rate, but did not. Might check out Delaware that night. I hear there is a little brewery there.

3139
Extract/Partial Mash Brewing / Re: Questions about using corn meal
« on: February 05, 2013, 10:17:29 AM »
I wonder about any flavor differences with corn meal instead of whole or flaked corn.
George Fix (a long ago beer writer) wrote an article entitled: CAP - Explorations in Pre-Prohibition American Lagers. Within that article he wrote:

“The primary feature that separates this beer from all-malt continental lagers is the use of flaked maize, an unmalted cereal grain. The flakes are hardly a cheap malt substitute. Indeed, they typically cost two to three times more than domestic malt, and they are even more expensive than premium imported malts. What one gets with this specialty grain is extra strength without the satiating effects of a high-gravity beer. Alcohol by itself is essentially tasteless. Nevertheless, it is a flavor carrier, enhancing the other active flavor components in a beer, as it does in this formulation. The maize also leaves a pleasant grain-like sweetness in the finished beer. The chief advantage that flakes have over corn grits or rice is that, unlike the latter, flakes do not require cooking at boiling temperatures to achieve gelatinization. Many feel that this is the key to the flakes' desirable flavoring (2).”

So, George Fix appears to be of the opinion that flaked maize has “desirable flavoring”.

Cheers!
If by desireable he meant less flavor, then yes.

In the old days a brewery would have a cereal cooker. Now they don't have one and use flaked maize.

It might be good to do an experiment to see the results of a cereal mash vs. flaked maize.

3140
Events / Re: NHC 2013 Hotel?
« on: February 05, 2013, 08:47:34 AM »
I hope so, that does make me feel better about it.  I do have a plan in place in case 3:15 rolls around and I haven't been able to register yet.  One of the other members of my club agreed to do it for me once he has finished registering.

Quincy, since you may be in a rush, they just made a change last night to the conference tickets and made the banquet an add on to each of the packages.  So the full package is $205 plus $50 for the banquet.  I'd hate to have you get a ticket and miss out on the banquet.

Thanks, I did see that last night.  I know the wife will be angry if I miss out on the Banquet tickets, she is looking forward to that part.  Well she is looking forward to all of it but she specifically said she wants to go to the banquet.
The Banquet meal is now something to look forward to, as Sean Paxton has done some wonderful stuff based on local ingredients.

Then there are the announcements, the business things, and the awards for the competition. Those have become more interesting fo rme over the years.

3141
Events / Re: NHC 2013 Hotel?
« on: February 05, 2013, 07:41:09 AM »
My wife ended up on hold for a long time on the 877 number. I managed to get through to the Marriot and get reservations.

The NHC has done blowed up real good!

3142
Beer Travel / Re: Austin
« on: February 05, 2013, 07:00:11 AM »
I'm up in New Braunfels at least a couple times a week. Maybe I should take a left instead of a right and head up to Austin and delay going home. :D Get a room at the Driskill and drink some beer...! And I gotta try some of Franklin's brisket!
We did not go to Franklin's this time, as our full day was a Saturday, and the niece said the line is around a 2 hour wait on a Saturday.

3143
Beer Travel / Re: Austin
« on: February 05, 2013, 06:06:30 AM »
Ya gotta go to Whip In and to Black Star Co-op. I had a good time at Red's Porch and they also have a Flying Saucer, but I had a better time at Gingerman when we were there last spring.

Have been to Whip-n, but did Black Star last year. The niece and her Welsh husband like the pub atmosphere at the Draught House, and so did we last year.

If you like BBQ brisket, Franklin's is on another level from all of the others. Perfect. Except for the long wait in line.




3144
You would think the guy would have some coveralls and a classier hat.






Nice little article, good luck to them.

3145
Ingredients / Re: Subbing chocolate wheat for chocolate malt
« on: February 03, 2013, 07:06:19 AM »
As Jeff says, it is smoother. That is because wheat has no husk. It would be similar to Carafa Special malt.

3146
Ingredients / Re: Meridian Hops
« on: February 03, 2013, 06:59:55 AM »
Tom...was that one of the beers brewed for Stan Hieronymus's talk last year? I remember tasting a beer with them at his seminar. The beer was very nice.
Yes, the four beers were mosaic, meridian, el dorado, and LR.  Mosaic was the runaway favorite.

True. I need to brew my Mosaic beer soon.

3147
Beer Travel / Austin
« on: February 02, 2013, 04:18:26 PM »
We were just down in TX last week, the main reason was to visit family in South Texas. Had some Shiner Black, the FM 966 farmhouse, and lots of Indio at the BiLs.

Stayed a couple nights in Austin with the niece and her husband. We went to Bangers one night in Downtown Austin. Place does a lot of their own wurst, good and unique toppings, sides were better than expected. German potato salad was excellent. The place has 100 beers on tap. Some were showing their age, but the popular local brews were fresh. I would go back without hesitation.

Also went to the Gingerman. Live Oak Pilz is good stuff.

Also managed to hit City Market in Luling for some Q on the way to the Rio Grande Valley, and on the way back hit Kruetz in Lockhart for another helping of Q. The brisket at Kruetz won our vote for this trip.

3148
General Homebrew Discussion / Re: Lagering question
« on: February 02, 2013, 01:32:43 PM »
Yep, something we know in the frozen slippery states. We call it mud season too.

3149
All Things Food / Re: Mozzarella
« on: February 02, 2013, 01:27:25 PM »
I have to admit, the coffee roasting is what has my interest. My LHBS is not into that, yet.

3150
Pimp My System / Re: Home made grain mill . . . . that could crush a brick!
« on: February 02, 2013, 01:24:56 PM »
I'm impressed.  Can you help with the terminology - a gearbox drive spline, fitting into what?   Gotta hit up the few gearheads I know!
There is a selection ring that has the sychronizer cone(s) that will slide along the shaft and engage the gear that is free spinning via dogs on the side of the gear and ring. This might help.
http://www.youtube.com/watch?v=8KDuk2-4s6E

Don't ask about automatics.  8)

I am a recovering automotive engineer, not a gearhead.

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