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Messages - hopfenundmalz

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3256
The Pub / Re: BASEBALL!
« on: October 29, 2012, 10:11:22 AM »
Damn!!!! I was routing for the Tigers...it's been a quite a while since Detroit was set on fire.  :o

Wrong city? Who knew? Riot police excorting the fire dept. in to fight the fires. Burned a MUNI bus - they just said on the local radio.
http://www.sfgate.com/giants/article/S-F-Giants-fans-delirious-with-joy-3989086.php#photo-3657806

3257
Equipment and Software / Re: Interesting immersion wort chiller design
« on: October 29, 2012, 09:15:37 AM »
Ah you young guys that can still remember Fluid Dynamics!

Thanks Sean, will have to remember those numbers.

Edit - Actually the "over 1 quart/minute" was a pretty good approximation. Good to have the numbers though.

3258
Equipment and Software / Re: Interesting immersion wort chiller design
« on: October 29, 2012, 06:34:55 AM »
For best chilling you want to maximize the area, maximize the Delta-T, and maximize the flow.

If you flow over about 1 quart/minute, you probably have turbulent flow in the chiller - got that from the HBD a long time ago. Turbulence mixes the cooling water, so you don't have a stratified temp inside the coil.
You also need to get the wort moving to keep it from being stratified.

This looks like a gimmic to me.






3259
Beer Travel / Re: Fuller's Brewery Tour (with pics)
« on: October 28, 2012, 05:22:06 PM »
That Pub tour is so good we have done it twice!

The Youngs tour in Wandsworth (RIP) was better in some ways. Sigh.

3260
All Grain Brewing / Re: Pale Malt 2 Row
« on: October 27, 2012, 05:36:59 AM »
Some recipes are not specific, so you need to know your malts. Some maltsters may have a 2-row and a then a 2-row Pale Ale malt. The Pale Ale malt is kilned longer, so it developes more flavor and color.

You can look at examples here. The 2-row is 1.8 L, the Pale Ale is 3.5 L.
http://www.brewingwithbriess.com/Products/Base.htm#TwoRow


3261
Ingredients / Re: Hop Absorption
« on: October 26, 2012, 12:01:24 PM »
They are dried the same, and will absorb the same. Whole cones will trap a lot more. Some big breweries have hop presses to squeeze out the wort.

3262
Ingredients / Re: now hear me out first....
« on: October 25, 2012, 05:24:02 PM »
Here ya go, courtesy of Drew Beechum.  I am sure he can elaborate on it a little more if he chimes in.  But, I oddly enough I here it works and it is pretty tasty...

http://www.maltosefalcons.com/recipes/saison-guacamole

Drew had this beer, so I had to try it. Pretty good. The avacado honey results in a very dark beer, IIRC.

3263
It depends on the style and the temp of the beer. The calculator that I use.

http://hbd.org/cgi-bin/recipator/recipator/carbonation.html


3264
Equipment and Software / Re: Copper Wort Chiller or SS?
« on: October 24, 2012, 04:17:01 PM »
If you run the equations for a heat exchanger in a liquid to liquid situation like we have, the SS comes out to be about 89% effective when compared to the copper chiller IIRC.

Edit - everything is the same, just change the material properties of the chiller.

3265
Beer Travel / Re: Colorado and Utah Trip?
« on: October 22, 2012, 05:17:59 PM »
Moab Brewing is OK, for Utah 4% beer, considering the alernatives.

Desert Bistro if you can.

Elevation in Poncha Spings on the way back.

3266
Ask the Experts / Re: Ask the Experts: Mitch Steele on IPA
« on: October 22, 2012, 08:38:51 AM »
It is the 22nd. Here is my question.

The Ballantine IPA recipe in the IPA book looks pretty good. I have seen on the internet that a beer was brewed in a collaboration with Portsmith that looks similar to the recipe in the book, well, except for the CTZ at the end. http://blogs.seacoastonline.com/seacoast-beverage-lab/2012/01/18/clusters-last-stand-thursday-at-portsmouth-brewery/

How did this one turn out?

I do remember Ballantine IPA from when I was young, though it was brewed in RI then. Have plenty of Cluster and Bullion and a little Brewer's Gold to give this, or Jeff Renner's recipe from the HBD a try. Jeff's recipe used 6-row as the base malt, and Sazz late in the boil. The recipe by Fred Scheer was interesting, as was his statement that there were a 100 recipes for that beer over the years.
 


3267
All Things Food / Salumi demo by Ruhlman&Polcyn at Publican Today 10/20
« on: October 20, 2012, 06:16:44 AM »
Just found out about this. There will be a demo at Publican today by Polcyn and Ruhlman from 1 to 3.

If I were in Chicago I would be there. Heads up for anyone in Chicago.

http://thepublicanrestaurant.com/

3268
Ingredients / Re: 2012 Hop Crop?
« on: October 19, 2012, 06:12:43 PM »
I was listening to Stan Hieronymus' presentation and my wife overheard. She said Stan sounds like a cartoon character of what a beer nerd would sound like. She meant that in the nicest way possible.

He does write good books that have been well researched. I look forward to his hop book.

3269
Ingredients / Re: 2012 Hop Crop?
« on: October 19, 2012, 05:03:58 PM »
Stan Heironymus said that the German Government has funding to develope new hops at the Hull Research Institute. High Alpha and Aroma hops. They see what is happening in the US and see how the hop farmers can benefit.

They're starting to trickle in over here in the US as well. Just got some Polaris (21.3% AA!!!) in today from Nikobrew. Very curious to try these puppies out.

That may have been the one he had the picture of, that were about 30 ft. high and looked like trees, with about 2800 lbs per acre IIRC. Listen to his talk from the NHC if you are a memeber.

3270
Ingredients / Re: 2012 Hop Crop?
« on: October 19, 2012, 12:08:27 PM »
There is some good logic to that.

Stan Heironymus said that the German Government has funding to develope new hops at the Hull Research Institute. High Alpha and Aroma hops. They see what is happening in the US and see how the hop farmers can benefit.

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