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Messages - hopfenundmalz

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All Things Food / Re: New Sausage Book by Ruhlman and Polcyn
« on: September 09, 2012, 09:29:12 AM »
Article from one of the local papers.|newswell|text|FRONTPAGE|s

Hope he does one on German wurst.

Ingredients / Re: Hop Drying
« on: September 09, 2012, 09:20:15 AM »
The only smell is vegetle, not necessarily hop aroma.  Like wet grass almost.  It's rained so much here in Philly lately I thought this was my best bet.  Good to hear the processors dry at 140F.  I'll keep it going.  Can't wait to make my first beer with them!

As always, thanks for the help!


Let us know how these turn out in the beer you brew. Would be nice if they have good aroma.

Ingredients / Re: Hop Drying
« on: September 09, 2012, 06:44:57 AM »
The commercial hops are dried with air that has been heated to 140F in most places. The AA are not damaged too much, but it does damage some of the oils.

At 110F you will damage some of the oils. Do you smell aroma coming out of the oven? If you do, that is the oils flashing off.

Beer Travel / Re: Loveland, CO Area
« on: September 07, 2012, 05:36:21 PM »
We only got to New Belgium, Odell's, and Equinox in about 1.5 days. Will have to go back again to hit some others.

I think those are the best three in terms of quality and variety. What did you think of Equinox?

The beers we tried were all well crafted and hit the style as stated. In some ways those beers were like excellent homebrew, as they were not compromised by production constraints, i.e. same base malt for many different brews, beyond where that malt should be used. I found the beers similar to some of Odell's as far as the amount of craft in them.

Beer Travel / Re: Loveland, CO Area
« on: September 07, 2012, 12:23:29 PM »
Agreed on Coopersmith's in Fort Collins, the food is good, "American" with some British leanings (bangers & mash, shepards' pie, etc.). But more importantly their beer is usually high quality. I haven't eaten at them, but I know Boulder Beer and Oskar Blues serve food at their locations, and both are in the Boulder greater area. Other places in Fort Collins that I recommend are Equinox, New Belgium, and Odell's, no food though.

We only got to New Belgium, Odell's, and Equinox in about 1.5 days. Will have to go back again to hit someothers.

Beer Travel / Re: Colorado and Utah Trip?
« on: September 07, 2012, 08:58:14 AM »
Back home and time for the trip report. Thanks to everyone upfront for the good information.

Started in Ft. Collins, went to New Belgium, Odells, and Equinox. That was about all we could handle in 1.5 days in town. Really liked Odells and Equinox for the beers. New Belguim had a great atmosphere, but some of the beers were hit and miss.

We drove south and decided not to stop at Boulder or Longmont - too early in the day. Did stop at Amicas in Salida ( cool old mining town we might go back to someday) and liked the IPA and Black Lager. Poncha Springs was close by, and we stopped at Elevation. That place is making some tasty beers. The Apis Quad sample was so tasty, the wife bought a 750 to take home.

Spent a night in Alamosa as I was tired of driving. Went to San Louis Valley Brewing for dinner and a beer. The wife had a Vanilla Cream Ale - she missed the Vanilla part - and did not like it. I had the IPA, but it was the 427 IPA and not the regular. This one was grainy and not overly hoppy - meh. Food was very good though.

The next day we drove west, too early to stop at 3 barrel in Del Norte. At Pagossa Springs we stopped at Pagossa Brewing for one and a light lunch. We regretted the fact that we were not spending the night here. I had a very good IPA and she had an excellent Cream Ale. Stopped at Chimney Rock to tour the ruins.

On to Durango, which was a zoo due to a motorcyle event in the area. Too much traffic and too many loud Harleys on the streets. We did stop at Ska for one, and got a couple of 6 packs to go. Decided to go to Cortez for the night. Stopped at Main Streeet brewing, which did not impress us.

Spent 4 nights in Moab as we were going to do several hikes in the Parks. Went to the Moab brewery twice. The beers are OK for 4% session beers, and we each found ones we liked. She liked the Dead Horse Ale, I liked the IPA (a little thin, but at 4% what do you want?). Ate there one night, and the food is not as good as it was many years back - she wanted the sweet potato fries but not on the menu now. I remember the tri-tips being very good, but those were just stips of brisket, and not very good brisket.

Hiked to Delicate Arch one morning, in the dark. Wanted to see the sunrise from there on my 60th birthday (yeah I'm old). It was a good hike and a good way to celebrate. Also had an outstanding dinner at Desert Bistro to celebrate, also (drank wine that night).

On the way back to Denver we stopped at Crazy Mountain in Edwards. This place was not much to see, but the beers were excellent, well crafted, and very drinkable. I agree, this is a "Do Not Miss" place on I-70.

In Denver we had to try Prost. Very good Pilsner and Dunkel. The Gemuchlickite was appropriate. Recommend this one to anyone that wants a good lager.

All in all a fun trip. Thanks again to all for the recommendations.

Events / Re: NHC Location Application
« on: September 06, 2012, 10:00:15 AM »
Work with those listed above, plenty of work to go around.

Indianapolis would be a fine location. There is a happening downtown with shopping, museums, restaurants and bars. The convention center is connected to many of the hotels, so plenty of rooms.

The beer scene is going like crazy there in the last 2 years. I am there often to see family, and it is hard to keep track of the newbreweries opening all the time.

All that and I can drive there.  :D

Ingredients / Re: Hop Schedule
« on: September 05, 2012, 06:34:27 AM »
That chart has been around for a time, and is good in concept but poor in practice. I have never seen where it originated, or back up references.

The flavor and aroma curves don't exactly fit what some say is best. I get great flavor and aroma from whirlpool additions, for example.

Ingredients / Re: 2012 Czech hops harvest
« on: September 04, 2012, 06:48:43 PM »
Stan also said that Saaz=Tettnanger=Spalt=Lublin as far as DNA testing goes. Terroir is the difference.

Ingredients / Re: 2012 Czech hops harvest
« on: September 04, 2012, 06:45:37 PM »
Didn't know Ultra had some Saaz, but it has reminded me of HM when I have used it.

Yeah Cascade is Fuggles and Serabrianka(SP).

Stan Hieronymus said Citra was from Hallertau, US Tettnanger(which is fuggles DNA), and about 3 or 4 more. Listen to his talk in the Members section.

We should like Fuggles then, but some say it tastes like dirt.  ;D

Ingredients / Re: 2012 Czech hops harvest
« on: September 04, 2012, 03:46:58 PM »
Well, today it's good to hear that supply and prices shouldn't be affected, although I wonder if that only applies to commercial brewers with contracts.

FWIW, if you're pressed for an alternative to Czech Saaz, I highly recommend Ultra. I got some from Freshops this spring and I've been using them in every recipe calling for a noble hop since. They are the closest thing to Saaz I've tried. They smell and taste fantastic, with a touch of that cinnamon note I get from Saaz.
Ultra was bred from hallertau mittlefrueh, but being grown in the USA it might work for a saaz sub.

Try Sterling sometime, that was bred from Saaz.

All Grain Brewing / Re: Protein rest in RIP
« on: September 04, 2012, 07:51:13 AM »
I was more concerned with head retention.
The proteins help the head retention, along with hop oils.

With fully modified malts a protein rest may be detrimental, as you are reducing the proteins. This can help clarity foe some malts, but only a short rest is needed.

All Grain Brewing / Re: Palmer's Spreadsheet - Kettle addition
« on: September 04, 2012, 06:45:22 AM »
That summed it upnicely, Martin.

The Pub / Re: Kia Sorento
« on: September 01, 2012, 07:28:31 PM »
17 years, 234K, original clutch on Tacoma.  Hope I did not just jinxs meself. ::)

What is the deal about diesels not being available in the US market?
I know a sweet little diesel Subaru I would love to have....alas not available in US.

Diesel emission standards in the USA being more stringent for some compounds IIRC. This requires more after treatment and control technology whichdrives up the price more, and we don't have the cheaper Diesel fuel to make the deal cost effective.

General Homebrew Discussion / Re: White House Brew Recipe
« on: August 31, 2012, 07:59:47 AM »
Abraham Lincoln was the first president to reside in the current white house.

I have learned a lot in this thread. Time to learn more. What do you and Tom me. I know the the British burned the White House in the War of 1812, it was rebuilt, and remodeled. Truman lived much of his term in Blair house.

Was Lincoln the first to live in the 3rd floor addition?

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