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Messages - hopfenundmalz

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Ingredients / Re: Is my cream ale water profile OK?
« on: June 02, 2014, 06:05:20 AM »
That should make for a nice crisp cream ale.

All Grain Brewing / Re: No lauter tun
« on: June 02, 2014, 04:31:30 AM »
One club member uses a colander upside down in the kettle as his brew in a bag false bottom.

Tuning your own perceptions with other judges is the most valuable aspect of judging results. Sit down with your beer and read the notes and sip. See if you can pick up any of those perceptions expressed by the judges.

Tuning your perceptions to be able to pick up those nuances and then figuring out how to alter your brewing to make the beer better is a huge skill to have. Gordon Strong is an incredible judge and has amazing ability to put great beer in a bottle. Although he won his Ninkasis with his Meads, he still earned points with a few beers and put himself above the rest. Having the ability to spot deficiencies and have the ability to blend them into the background is a huge asset. I feel this is a very important skill for a sucessful brewer.

I still set down with a bottle of the beer and read the score sheet. Often I then pick out min of flaws that were overlooked due to cellar blindness, but sometimes I don't.

Hop Growing / Re: Hop disease
« on: June 01, 2014, 10:37:26 AM »

Ingredients / Re: maris otter in stout
« on: June 01, 2014, 06:10:51 AM »
I've used Maris Otter in almost every mash schedule out there and never gotten stuck.

That seems like a really low amount of roasted barley for a stout.
To give another experience point, I had one bag of Crisp MO that stuck every time, even for single infusion ordinary bitter will a low amount of grist in the mash ton. I thought it was my process until I got a new bag. A very accomplished pro said that he finds that MO can be sticky.

Yeast and Fermentation / Re: Temp probe placement
« on: June 01, 2014, 05:52:36 AM »
I would go with the higher OG.

The Pub / Re: Old school. Really old school!
« on: May 29, 2014, 07:41:18 PM »
Sowed the barley today. There were 2 different varieties of 2 row and 6 row. I think I can tell them apart, as the 6 row separates the 2 row varieties. We will wait and see how my farming experiment goes.

Beer Travel / Re: Firestone Walker Invitational Beerfest
« on: May 29, 2014, 05:36:59 PM »
Would love to go someday. Great brewery, and Matt Bynildson is a super good guy.

Homebrew Competitions / Re: Overnighting NHC entries
« on: May 29, 2014, 12:28:13 PM »
I went with 2 day when the NHC was in San Diego. Was worried about a Pilsner going across the desert in a truck.

Questions about the forum? / Re: Pub discounts
« on: May 28, 2014, 09:21:18 AM »
The post said AHA is moving on Friday. It's only Wednesday here - time zone? is working fine for me in IE11. I've had trouble with it in the past though. Different browser seamed to help.

If you're an AHA member, I think they're listed in Zymurgy. Or I might be making that up.

Edit: Foolish me - You wouldn't be asking if you weren't a member.

It worked for me too, IE11.

Ingredients / Re: question about dry hop time frame.
« on: May 27, 2014, 05:59:39 PM »
Two Hearted is all Centennial, all the time. Beersmith recipe is wrong. There, I said it!

There was a recipe in Zymurgy by guys from Bell's homebrew shop. The and find that, it will be in the online edition of Zymurgy.

If you really want to do it right, the Bells yeast is available in the bottles they market. Get some Oberon or one of the Pale Ales to culture from.

Beer Recipes / Re: Suggestions for Altbier grain bill?
« on: May 27, 2014, 04:31:11 PM »
When my kolsch is done, I plan to transfer my first attempt at an Alt type beer directly onto the WLP029 yeast cake. I have been doing a bit of research but am still a little unclear on this style. Is this even close?

~70% pilsner
~20% munich
~7.5% crystal
~2.5% pale chocolate

I think this will be closer to the Northern German variety but I don't really understand the difference other than the Dusseldorf seem to have more IBUs and may be slightly lighter in color. I recently read that a caramel flavor is within style. Should I increase the amount of crystal? What about single infusion mash temp?

Dusseldorf alt seems to be much more bitter than N. German.  I'm a big fan of Zum Uerige, which IMO is the Holy Grail of alt.  FWIW, there is no Munich in Zum Uerige.  That said, I like my Americanized pseudo alts that have a lot of Munich in them.  And I hate crystal in alts.  IMO, they should be crisp.

Zum Uerige is by far the most bitter of the Duesseldorf Alts. Our friends who grew up in Duesseldorf said that after 5 or 6 you don't notice the bitterness so much. They were serious, with a smile when they said that!

Ingredients / Re: Your favorite Hops that are rarely mentioned...
« on: May 27, 2014, 03:42:14 PM »
A lot of good posts here, but some of you have been naughty and neglected to tell us why you like to use these hops.  How do you use them?  What qualities do they have?

I'd like to know something about Bullion, Target, Northdown, Warrior, Cluster, Serebrianka, Perle, Santiam, Celeia from the people who use and like them.

I know Warrior is good for bittering, but have you used it for finishing?  The others are unfamiliar to me.

Bullion is a sister of Brewers Gold and has a very "hoppy" taste, and maybe some woodsy taste that reminds people of oak.

Target and Northdown are classic earthy British hops, But north down is often used later for aroma. Fuller's uses a lot of those.

Cluster is the classic old school American hop. It has black current flavor, can be a little rough, and if old it is catty. I use it in a CAP all at he time, and also in a Ballantine IPA clone that also uses Bullion (I am aging one now and might dry hop later with Brewers Gold).

Hope this helps.

Nope, there isn't one.  Kind of a bummer.
It is Michigan after all.  ::)

Well, it's certainly not Oregon!

Or other parts of the country that have a public transportation system. Would be nice to have some in MI.

The Pub / Re: Old school. Really old school!
« on: May 26, 2014, 08:04:57 PM »
I am going to plant some Barley this week just for grins. If it grows I will try and malt it. Inspired by Jonathan Fuller. I have packages picked up from the Briess stand over the years, so why not?

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