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Messages - hopfenundmalz

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3286
Beer Recipes / Re: Recipe help please
« on: July 20, 2012, 10:42:38 AM »
Just as a matter of interest, what comm'l beers are readily available that use Summit hops? I'd like to try a couple.
Gubna is one. Founders Devil Dancer was an onion bomb last year. They have changed to Apollo this year, no Onion.

3287
Beer Recipes / Re: Recipe help please
« on: July 20, 2012, 10:01:34 AM »
There is a sulfur compound, dimethyl trisulfide (DMTS), that is responsible for the Garlic and Onion. It will vary from year to year, and gets higher if the hops are harvested late.

I am not a fan of Summit. The DMTS will boil off, so those can be used for bittering without making a Garlic and Onioin beer.

Scroll to sulfur compounds in each of these.
http://beersensoryscience.wordpress.com/2010/11/15/chemistry-of-beer-aging/
http://www.byo.com/stories/article/indices/18-brewing-science/853-hop-chemistry-homebrew-science

3288
Ingredients / Re: challenger hops
« on: July 20, 2012, 07:29:57 AM »
One CAMRA award winner is Coniston Bluebird Bitter, all Challenger hops. I did a similar beer several years back and liked it. Beer discription says "orange fruit aroma from the Challenger hops".

http://www.conistonbrewery.com/coniston-ales.htm

3289
Ingredients / Re: 100% Wheat Malt
« on: July 20, 2012, 04:23:36 AM »
The Graetzer I made was 100% wheat malt beer.  Did a long protein rest - an hour -  at 122F, then an hour at 150F. 10% rice hulls resulted in no lautering problems.

Wheat will give the beer some extra body, a white bread taste, and will clear up with time after the protein rest. 

I recommend trying a 100% wheat beer. If nothing else you can say you did it.

3290
General Homebrew Discussion / Re: 5.2 PH Mash Stabilizer??
« on: July 19, 2012, 03:31:46 PM »
Does your LHBS owner have a pH meter?  ;)

AJ DeLange said at the NHC that it will keep the mash from dropping below 5.2. That might be the only thing it does.

3291
Ingredients / Re: Special B in a Rauchbier?
« on: July 19, 2012, 02:37:17 PM »
I love Rauchbier. It all depends on the intensity of the Rauchmalz as to how much you use. Some Rauchbiers in Bamberg are not over the top smokey, some are. It is up to you to decide on how you want your beer to turn out.

You could use Special B if that is what you have, I have used CaraMunich in the past. This is one that would use local ingrediants from Bamberg, so Weyermann CaraMunich II is a good choice.

This recipe did OK at the 2011 NHC.
http://wiki.homebrewersassociation.org/SmokeScreen

3292
Ingredients / Re: Cherries
« on: July 19, 2012, 02:29:28 PM »
The wife just got back from the farmers market, adn was happy to have found Michigan tart cherries for the Rumtopf she has going. Only $7.50 a quart, ouch.

3293
General Homebrew Discussion / Re: White Labs Tasting Room
« on: July 19, 2012, 08:37:39 AM »
I'm pretty sure it's been mentioned before on this forum but I just gotta go there again.

Notice the address

9495 Candida Street
San Diego, CA 92126 USA


Wouldn't Saccharomyces Square have been more appropriate? maybe Brett blvd? just saying that's one of the yeasts I wouldn't want to brew with.

I got a chuckle out of the street name when the BN party was at While Labs, NHC 2011.

3294
Going Pro / Re: OK, we DID it!
« on: July 19, 2012, 08:11:31 AM »
Cool. Keep us posted on living the dream.

3295
The Pub / Re: "Homebrewers" (insert eyeroll)
« on: July 18, 2012, 12:02:57 PM »
Amen Major. I had a guy ask to come over and see my Brutus system, ask questions and such as he was looking to build his own.  He tasted a couple of my beers and here are some of his comments to a tee...Ill never forget because I spent the evening thinking...wow I never met a homebrewer like that before. What a pompous ass.

"Clean IPA very good, but I do this in mine and its better for it"
"Youre better than 99% of the brewers I know"...me:"oh thanks man" him: "Im the 1% better though"
"Ive been brewing for 7 years I know all there is to know about brewing, hes adjusting his water for this reason, but I know all there is to know about water and I dont do it for a reason."
to his gf: "THis is the second best pumpkin beer we've had huh sweety?"....his gf turns her head and takes another sip of mine and says "yeh"

Lol comical. Funny thing was, hes over in MY HOUSE asking me questions about MY SYSTEM, making these comments. Then when he left he said, maybe we can do a collaborative batch or something. Never understood people like this, if you know all there is know, then where is the fun in doing it. Get over yourself.

There is at least one guy like that in every area. We had one that I can see in my mind saying the same things.

At one point you could have said "Yeah, homebrewing is 99% asshole free".

3296
Equipment and Software / Re: Stir plate wont mix a 5l. flask
« on: July 17, 2012, 05:42:14 PM »
My stirplates are from http://www.stirstarters.com/.  1" stir bars handle a 4.5L starter in a 5L flash just fine.
These also use 2 small, but powerfull Neodynium magnets. Yeah, it can do a 5L starter. I know this works!

3297
Yeast and Fermentation / Re: Is Mr. Malty dependable?
« on: July 17, 2012, 01:21:26 PM »
You  need a large amount of yeast to make a quality lager. You can take mrmalty to the bank on that.

My lagers have become much better using the pitch rate recommended. Don't let your friend talk you out of making a big starter.

3298
Equipment and Software / Re: Conical Fermenters
« on: July 15, 2012, 06:52:54 AM »
I really like my conical. It is in the garage, which gets down to 40F most winters (last winter - not so much). To control temps, I have a regulator and add heat with a thermowrap.

You can rouse the yeast by using 2 PSI CO2 on the dump port. You can get dry hops off the bottom the same way. The top has a corny lid, so that is nice for dry hop additions.






3299
Equipment and Software / Re: Garage door opener
« on: July 14, 2012, 07:10:29 PM »
The only drawback is that a chain will not slip like a belt if a small rock gets into the rollers. I had one bag of British malt that had 4 small rocks in it.
Those pesky Brits. The same happened to me with MO malt.

My conclusion was that the maltser needed to change some of the filter screens, must of had a hole in one.

3300
Equipment and Software / Re: Garage door opener
« on: July 14, 2012, 05:19:03 AM »
The only drawback is that a chain will not slip like a belt if a small rock gets into the rollers. I had one bag of British malt that had 4 small rocks in it.

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