Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - hopfenundmalz

Pages: 1 ... 213 214 [215] 216 217 ... 539
3211
Ingredients / Re: Substitute for rice hulls
« on: August 19, 2014, 05:42:05 AM »
About the only time I need rice hulls is with malted rye - and that is not an adjunct.  ;)

3212
Ingredients / Re: Briess Malts
« on: August 17, 2014, 07:35:08 PM »
By the same token, Briess 2-row is my preferred base malt for American ales (Pale, Amber, Blonde, etc.) because that's what American breweries use for these beers. If I use Rahr or some other base malt, they tend not to taste quite right.

Maybe American breweries where you are.  Not around here.

True, many in the Midwest use Briess, West Coast not so much except for some specialty grains.

3213
From a homebrew standpoint, are the "clone" recipe in Mitch Steele's IPA not very close? I have never tasted the original, but do remember my father drinking it so I could have the can in my collection. I have been planning on brewing up his No. 1 recipe, but if it's not even good enough for a production brewery, should I bother? Who has tried the original and also attempted this clone? As I said, never had the original, so I'm just looking to brew a great recipe. If it's not, please let me know


Sent from The Alpine Brewery using Tapatalk
I can post what I have done tomorrow night. It was based on a Jeff Renner recipe.

When I get home a keg will get pushed through a hop rocket full of Brewers Gold. It won't be extract, but the vegative mater will not be in contact with the beer for long.

3214
The Pub / Re: Denver to Boulder in September
« on: August 17, 2014, 05:07:30 AM »
+1 to Prost if you like German style beer.

3215
I'm guardedly excited....

http://www.usatoday.com/story/money/business/2014/08/13/pabst-to-bring-back-ballantine-ipa/14013995/

The original product was dry hopped with Bullion hop oil.   All of the wooden fermentation and storage vessels were lined with pitch to prevent the beer from coming into contact with the wood. 

Brewery Worker Skimming a Pitch-Lined Fermentation Vessel at the Ballantine Ale Brewery



They were lined with mammut.

Brewed a clone using Bullion, Cluster, and EKG. Everyone at the club meeting asked about how much oak was used. The beer never touched wood. It had to be woody flavors from the Bullion.

3216
General Homebrew Discussion / Re: Membership
« on: August 16, 2014, 08:57:35 AM »
+1 to all said above.

If you travel there is an app for places with pub discounts.

You get a chance at buying  a GABF members session if you can jump through hoops quickly.

The NHC, anyone mention that?

3217
Yeast and Fermentation / Re: Reusing yeast cake, pros and cons
« on: August 14, 2014, 05:26:01 PM »
Low SRM then High SRM.
Low hopped beer then high hopped beer.

I break those 2 rules all the time.  I'm a rebel!
Full disclosure, I have broken all of those at one time or another.  Just rules of thumb, not requirements.

3218
Yeast and Fermentation / Re: Reusing yeast cake, pros and cons
« on: August 13, 2014, 06:49:05 PM »
You might be over pitching some, but for a lager that is ok.

General rules of thumb.
Low OG beer then high OG beer.
Low SRM then High SRM.
Low hopped beer then high hopped beer.

I think you will be ok. Control that fermentation temp!

3219
Ingredients / Re: Storage of Grain
« on: August 12, 2014, 02:49:20 PM »
ugh. can't imagine it's a lot better in Texas though.


Not too many roaches here. Plus, who goes outside? Too hot.

There sure are in the RG Valley.  ;)

3220
There could also be the variable of heat source distribution. Banjo burner>BG10 SP10>jet burner.

The Blichmann burner has a banjo type.

3221
Pimp My System / Re: My new brew sculpture
« on: August 10, 2014, 03:58:25 AM »
Nice sculpture, welcome to the forum.

3222
General Homebrew Discussion / Re: New guy
« on: August 09, 2014, 06:44:18 PM »
Welcome to the forums. Some of us are seasoned veterans of Homebrewing, but have good manners and are house trained.  ;D

Effing typing skills, poor proof reading , and it goes south from there.

3223
General Homebrew Discussion / Re: New guy
« on: August 09, 2014, 04:55:41 PM »
Welcome to the forums. Some of us are seasoned veterans of Homebrewing, but have good manners and are house trained.  ;D

3224
General Homebrew Discussion / Re: first competition entry
« on: August 09, 2014, 11:34:35 AM »
Look at the scores that are given to production beers in the Zymurgy Commercial Calibration columns. Usually 38 =/- a few points.

A 37 is a good score. Years back I won a Blue Ribbon is the State Fair with a 35. Things have gotten tougher in the last several years. Recently my beers score well, sometimes really well, and don't place.

3225
Going Pro / Re: Congratulation yellowhammer
« on: August 09, 2014, 11:30:46 AM »
How much bigger will this new place be?

Pages: 1 ... 213 214 [215] 216 217 ... 539