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Messages - hopfenundmalz

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3286
Events / Re: NHC 2013 Hotel?
« on: February 05, 2013, 08:47:34 AM »
I hope so, that does make me feel better about it.  I do have a plan in place in case 3:15 rolls around and I haven't been able to register yet.  One of the other members of my club agreed to do it for me once he has finished registering.

Quincy, since you may be in a rush, they just made a change last night to the conference tickets and made the banquet an add on to each of the packages.  So the full package is $205 plus $50 for the banquet.  I'd hate to have you get a ticket and miss out on the banquet.

Thanks, I did see that last night.  I know the wife will be angry if I miss out on the Banquet tickets, she is looking forward to that part.  Well she is looking forward to all of it but she specifically said she wants to go to the banquet.
The Banquet meal is now something to look forward to, as Sean Paxton has done some wonderful stuff based on local ingredients.

Then there are the announcements, the business things, and the awards for the competition. Those have become more interesting fo rme over the years.

3287
Events / Re: NHC 2013 Hotel?
« on: February 05, 2013, 07:41:09 AM »
My wife ended up on hold for a long time on the 877 number. I managed to get through to the Marriot and get reservations.

The NHC has done blowed up real good!

3288
Beer Travel / Re: Austin
« on: February 05, 2013, 07:00:11 AM »
I'm up in New Braunfels at least a couple times a week. Maybe I should take a left instead of a right and head up to Austin and delay going home. :D Get a room at the Driskill and drink some beer...! And I gotta try some of Franklin's brisket!
We did not go to Franklin's this time, as our full day was a Saturday, and the niece said the line is around a 2 hour wait on a Saturday.

3289
Beer Travel / Re: Austin
« on: February 05, 2013, 06:06:30 AM »
Ya gotta go to Whip In and to Black Star Co-op. I had a good time at Red's Porch and they also have a Flying Saucer, but I had a better time at Gingerman when we were there last spring.

Have been to Whip-n, but did Black Star last year. The niece and her Welsh husband like the pub atmosphere at the Draught House, and so did we last year.

If you like BBQ brisket, Franklin's is on another level from all of the others. Perfect. Except for the long wait in line.




3290
You would think the guy would have some coveralls and a classier hat.






Nice little article, good luck to them.

3291
Ingredients / Re: Subbing chocolate wheat for chocolate malt
« on: February 03, 2013, 07:06:19 AM »
As Jeff says, it is smoother. That is because wheat has no husk. It would be similar to Carafa Special malt.

3292
Ingredients / Re: Meridian Hops
« on: February 03, 2013, 06:59:55 AM »
Tom...was that one of the beers brewed for Stan Hieronymus's talk last year? I remember tasting a beer with them at his seminar. The beer was very nice.
Yes, the four beers were mosaic, meridian, el dorado, and LR.  Mosaic was the runaway favorite.

True. I need to brew my Mosaic beer soon.

3293
Beer Travel / Austin
« on: February 02, 2013, 04:18:26 PM »
We were just down in TX last week, the main reason was to visit family in South Texas. Had some Shiner Black, the FM 966 farmhouse, and lots of Indio at the BiLs.

Stayed a couple nights in Austin with the niece and her husband. We went to Bangers one night in Downtown Austin. Place does a lot of their own wurst, good and unique toppings, sides were better than expected. German potato salad was excellent. The place has 100 beers on tap. Some were showing their age, but the popular local brews were fresh. I would go back without hesitation.

Also went to the Gingerman. Live Oak Pilz is good stuff.

Also managed to hit City Market in Luling for some Q on the way to the Rio Grande Valley, and on the way back hit Kruetz in Lockhart for another helping of Q. The brisket at Kruetz won our vote for this trip.

3294
General Homebrew Discussion / Re: Lagering question
« on: February 02, 2013, 01:32:43 PM »
Yep, something we know in the frozen slippery states. We call it mud season too.

3295
All Things Food / Re: Mozzarella
« on: February 02, 2013, 01:27:25 PM »
I have to admit, the coffee roasting is what has my interest. My LHBS is not into that, yet.

3296
Pimp My System / Re: Home made grain mill . . . . that could crush a brick!
« on: February 02, 2013, 01:24:56 PM »
I'm impressed.  Can you help with the terminology - a gearbox drive spline, fitting into what?   Gotta hit up the few gearheads I know!
There is a selection ring that has the sychronizer cone(s) that will slide along the shaft and engage the gear that is free spinning via dogs on the side of the gear and ring. This might help.
http://www.youtube.com/watch?v=8KDuk2-4s6E

Don't ask about automatics.  8)

I am a recovering automotive engineer, not a gearhead.

3297
Beer Recipes / Re: Hopslam Clone?
« on: February 02, 2013, 01:13:41 PM »
Thanks! That's what I figured you would do, but just wanted to make sure. I will probably be getting some Hopslam here soon, so I get working on this. Do you use yeast nutrient in this type of starter? I can't imagine that the yeast is in tip top shape at the beginning.
Get a lower gravity beer like the Amber, the yeast will be pooped out in the Hopslam.

Yes, a little nutrient is a good thing in a starter.

3298
Beer Recipes / Re: Hopslam Clone?
« on: February 02, 2013, 11:51:45 AM »
I buy a couple bottles. Make up a starter with the ratio of 100 grams DME for 1000 ml. Start small for this, maybe 250 or 500 ml in size. Open the bottle, sanitize the opening, pour the beer in a glass leaving a little, give it another shot of sanitizer if you wish, swirl and dump the dregs in the starter. Repeat for the second bottle.

Then step it up to 1 or 2 liters, then again to what ever yeastcalc.com says.

More time. More work, but you have the Bells house strain that way.

3299
All Things Food / Re: Mozzarella
« on: February 02, 2013, 11:39:59 AM »
The LHBS has added cheese making kits and supplies. The wife is looking at those each time. Mozzarella is quick and easy, and fresh is great on pizza. She has the pizza thing down now, and fresh Mozzarella is the next step.

Nice pics. I might just show those to her.

3300
Beer Recipes / Re: Hopslam Clone?
« on: February 02, 2013, 11:35:56 AM »
Well since you asked, if you have the time culture op some from a bottle of one of the beers like Bells Amber or Pale Ale. I have done that for some of my Bells clones.

The Chico yeast 001/1056 will do it, make sure you have a big starter, aerate well when you pitch, and even give it some more air when it is 8 to 12 hours after the pitch. Control those temperatures so it doesn't get too hot or estery.


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