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Messages - hopfenundmalz

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Ingredients / Re: How do you... cucumber?
« on: July 18, 2014, 02:34:31 PM »
Maybe trade a Floridian for some CCB Cucumber Saison before you commit to a batch.  I tried it and won't be brewing with cucumbers.  YMMV
Where is Jeffy when you need him? Just saying since he knows the CCB brewers.

General Homebrew Discussion / Re: Pump or new burner
« on: July 17, 2014, 06:51:32 PM »
I went to plenty of burners early on. This old guy has a single tier system and for ten gallons my pumps are back savers.

If the OP is doing 5 gallons get the best best burner you can afford. Heat is required to make beer, be it NG, LPG, electricity, steam, or fire wood.

If you go to 10 gallons the pump will recirculate when chilling, move and lift the wort, and for low gravity ales I use it to aerate by pumping full throttle into the fermenter. Pumps are a tool I find useful.

Events / Re: 2014 GABF: Purchasing Tickets Tips
« on: July 17, 2014, 01:17:33 AM »
Purchasing GABF Tickets
The Brewers Association just announced that GABF tickets go on sale to AHA members July 29th at 10:00 AM Mountain Time.  Tickets are expected to sell out within a few minutes so you need to be prepared if you want to get in.  Here’s some tips I put together based on my experience last year.  I have no idea what additional steps or requirements will be implemented this year, but the tips below worked well for me last year.
1.   Figure out the correct start time for your time zone.
2.   Setup an account with Ticketmaster in advance.  That way you won’t have to spend time entering your name, address, credit card information, etc.
3.   Log onto two computers so you can process more than one transaction at a time.  If you have a helper (preferred) arrange in advance who is going to purchase which sessions.  Go for the ones you want most first because the other events may be sold out by the time you finish your first transaction.  There’s a limit of two tickets per session per membership number.
4.   Have the Ticketmaster page up and ready to go.  You will have to hit the refresh button as soon as the sale begins before the purchase options will be available.
5.   Last year they had one of those images where you need to decipher the numbers and letters and type them in manually.  I assume they will do this again to prevent automation.  Be prepared and do it carefully.  If you enter it incorrectly it will bump you out and you will have to start over.
6.   Have your AHA membership number in front of you so you are ready to enter it.  Better yet, copy the number from Word or another program in advance so it is in your clipboard and paste (Control + V) when your cursor is in the membership number field.  This technique only saves a few seconds, but every second counts.  I heard they may email members a special code this year, but haven’t seen it yet.
7.   Be prepared to answer other questions, such as do you want the tickets mailed to you or do you want to pick them up, etc.
8.   Make sure the transaction is complete and your order has been accepted before starting over to order tickets for a different day or time.  You cannot order more than one session at a time.  There probably won’t be enough time to go through all four transactions one after the other, which is why I’m recommending you log in to Ticketmaster on more than one computer so that you can process more than one transaction simultaneously.  I got three of the four sessions before the Ticketmaster indicated that they were sold out.  It was a matter of just a few minutes. 
Good luck
Thank you for the detailed instructions, and welcome to the AHA forum.

I will have to think over going this year. The procedure you describe brings back memories of NHC sign up in previous years which was not a fun experience.

Beer Travel / Re: LA and San Diego
« on: July 16, 2014, 06:13:05 AM »
From what I have been told, pizza port restaurants are better than the brewery.

I have been to 3 of the Pizza Ports, and enjoyed them all. All of the Pizza Ports brew on site, more of a brewpub. By the brewery, I assume you mean the Lost Abbey/Port Brewing facility which I have not been to.

Beer Recipes / Re: English Summer Ale
« on: July 16, 2014, 06:07:26 AM »
I have had a few in London. They are fairly hoppy, easy to drink, and quite pale. Some malt, yeast character, and water high in sulfate comes through. Fullers Honey Dew uses honey, so try and find a recipe for that for comparison.

The proposed BJCP 2014 guidelines have a category for English Golden Ale, 12A.

There are a few summer ale recipes on this page.

Beer Travel / Re: LA and San Diego
« on: July 16, 2014, 05:17:13 AM »
I'm a neophyte on SD County, but from my limited experience, here goes until a local gives advice.

Lost Abbey is not far from Stone. Rip Current is also close by in San Marcos. Pizza Port Carlsbad is not to far, down highway 78 to the coast. Of course you should be thinking Alpine brewing.  :)

This should be helpful.

General Homebrew Discussion / Re: Great homebrew role model
« on: July 15, 2014, 05:14:25 PM »
She was always busy when I walked by the Pico booth.

Events / Re: 2014 GABF
« on: July 15, 2014, 06:56:04 AM »
I hope the breweries entering the competition this year have better luck.  There were a lot last year around me that tried to get in but due to traffic issues got shut out.

I read somewhere that there are changing the entry procedure this year so that the server does not crash.

Commercial Beer Reviews / Re: B Nektar Zombie Killer
« on: July 15, 2014, 06:53:16 AM »
The B Nektar guy's are the ones that got me into making mead.  I started making mead before I made any beer.  They are very open and will help/tell you anything you want.  I'm pretty lucky to live 3 miles away from them and Schramm's at the same time...

You are not to far from Kuhnhenn then, which makes some good mead too.

There are some pretty good mead makers in my club, so I have made mead, but not to the quality level that they do, so a stick to mainly beer. I still do one or two meads a year.  Disclosure -one guy in the club is named Schramm.

There was an article in one of the MI papers on how MI has become a center for mead production. Found it.

Edit - Zombie Killer is often on draft at my local pub.

Pimp My System / Re: Redbird Brewhouse - There's Always a Project
« on: July 14, 2014, 03:33:06 PM »

A beer with the name "The Dog's Danglers" has to be good.  ;D
I think there is a missing digit on the IBUs. 4 does not seem right for a PA.

You should trademark that name Amanda.  ;)

Yeast and Fermentation / Re: First high gravity attempt
« on: July 14, 2014, 03:30:39 PM »
1056 can go higher than 11%. At the NHC, one of the meads in the same honey different yeast was made using 1056. It got to 15%.

Plenty of nutrients, O2, and rouse if necessary.

Ingredients / Re: Fresh (Wet) Hops
« on: July 14, 2014, 03:12:36 PM »
Wet hops are 80% water, 20% vegetal material.

Commercially Dried  hops have 8-10% moisture, use 10% to keep the math simple, so 90% vegetal material.

To get the same amount of vegetal material (Lublin and oils), 90/20=4.5 times as much wet as dry. To get the full fresh hop aroma, use 5 or 6 times, because you can!

Other Fermentables / Re: Servomyces as yeast nutrient in mead
« on: July 14, 2014, 11:43:53 AM »
A guy in our club was talking about Fermaid-O at the club picnic. It is from Yeats hulls, organic, and may be what you are after.
This looks good. And lallemande needs to get this more visible when you search "organic yeast nutrients", I missed it. We're having a good honey flow so I'm hoping to make a plain mead soon.

According to the guy in the club the downside is that it is not cheap, and you use a lot of it.

Yeast and Fermentation / Re: New Yeast Propagator in Huntsville AL
« on: July 14, 2014, 07:50:27 AM »
4 or 5 years? I know for a fact that they had some bad yeast batches. A couple local breweries near me had to stop using them because of off flavors and misshapen cells due to pushing yeast production to keep up with demand.

That said, I remember when White Labs was the new kid on the block.

I'd say more like 10 years at least.

I looked at the BSI web page, and it says they were founded in 1996.

Other Fermentables / Re: Servomyces as yeast nutrient in mead
« on: July 14, 2014, 07:12:31 AM »
A guy in our club was talking about Fermaid-O at the club picnic. It is from Yeats hulls, organic, and may be what you are after.

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