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Messages - hopfenundmalz

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3316
The Pub / Re: Greeting from the Gulf!
« on: October 15, 2012, 01:09:58 PM »
No sharks??? Where's the fun in that???



Hey what are all of those things on the horizon?









 



I know - the oil and natural gas has to come from somewhere.

3317
The Pub / Re: Greeting from the Gulf!
« on: October 15, 2012, 11:09:26 AM »
I know, the great lakes are all amazing. I'm just messin. Even down south further where the water was pretty bad a while ago it's been cleaned up alot in the last 30 years or so.
Even the Cayuhoga river, which did catch on fire near the refineries and mills, is clean up.

The one benefit from the invasive Zebra Mussels has been that Lake Erie is said to be very clear now. The mussels have filtered out a lot of pollutioin, and also organisms that are food for larger forms of life. The also clog water intakes, grow on docks, and have to be removed from boats.

3318
The Pub / Re: Greeting from the Gulf!
« on: October 15, 2012, 10:44:28 AM »
Mort, just another online poll. But it does not suck up on the Leelanau.
http://abcnews.go.com/Travel/best_places_USA/sleeping-bear-dunes-michigan-voted-good-morning-americas/story?id=14319616

Of course the cat is now out of the bag, as they say.
http://www.bloomberg.com/news/2012-09-14/hamptons-of-michigan-draws-new-yorkers-with-bargain-homes.html

There are many that have taken up a summer place, including a rotund red haired Italian with a pony tail.
http://www.mlive.com/news/index.ssf/2012/08/chef_mario_batali_pens_love_le.html

Like I said, it does not suck up there.


3319
The Pub / Re: Greeting from the Gulf!
« on: October 15, 2012, 09:12:47 AM »
I love living just 3.5 hours from this



Beautiful white sand, crystal clear waters, no salt, no sharks.

plus if you get to cold you can just set the lake on fire  ;)

You have never been there, I can say for sure.

Might go up to the Keweenaw next week.

3320
The Pub / Re: Stratos (highest parachute jump attempt)
« on: October 14, 2012, 11:14:30 AM »
Got on youtube when he was into it 1:00 minute. Wow.

3321
General Homebrew Discussion / Re: going to Germany
« on: October 14, 2012, 07:33:27 AM »
I am not familiar with the Baumholder area, looks like it is near K-town. That is not the area of Germany with a lot of breweries. You are a lucky guy regardless.

Back in 98-99 I lived in Weisbaden, and homebrewing was not a thing the Germans did. It has become more common now, but still not to the level in the states. There may be other Army guys who homebrew. I talked to an Army guy last time I was in Schlenkerla in Bamberg who was a homebrewer, so it is done over there.

Your challenge may be supplies. There are places to get them online in Belgium and England - though I have never done that. The "Fan Shop" at Weyermanns was closed the week we were in Bamberg, so I don't know what they sell on site. You should go to Bamberg,see the town, drink Rauchbier, and visit Weyermanns to check it out.

There is this German homebrew site I have bookmarked. All auf Duetsch.
http://hobbybrauer.de/modules.php?name=eBoard

3322
Commercial Beer Reviews / Re: Binding Römer Pils
« on: October 13, 2012, 05:08:57 PM »
I agree with what you said. Mainz is a wonderful German city, St. Stephan's is unlike other churches because of the Chagall windows. The Dom is one of the best examples of a Romanisch style church in Germany.

Binding however, was held with disdain by my German friends while I lived in the area. Maybe I should try that again next time.

3323
Kegging and Bottling / Re: From Carboy to Keg with no air exposure
« on: October 13, 2012, 05:28:17 AM »
I do this just like Tom says. One thing you can do is connect the gas out fitting to a small container of sanitizer, making an air lock.

Make sure you keep the pressure on the carboy low, 1 or 2 PSI. Do not put a clamp on the carboy cap, as that is the "fuse" that pops if the pressure is too high. You do not want to explode a carboy.

Edit - I do this for my light lagers that are quick to show oxidation.

3324
General Homebrew Discussion / Re: Red Hoptober
« on: October 11, 2012, 05:21:11 PM »
I really like the Blue Paddle pils.


Sent from my iPad using Tapatalk HD
Often I do too, but at the brewery it was-as best I can say - crappy. Did not like. Oxidized.

All the beers at Odells were very good.


3325
Equipment and Software / Re: Starter motor for grain mill
« on: October 11, 2012, 10:41:10 AM »
Also, starter motors heat up VERY quickly and likely wouldn't last very long when submitted to constant running.

True, as that is the limit when cranking - you can burn up the motor. At a lower duty cycle, how long do you think it could go?

3326
Beer Recipes / Re: First Barleywine
« on: October 11, 2012, 10:39:44 AM »
Just assume that your efficiency will be lower and compensate accordingly.  That'll keep you from having to use DME to bump it up, but having some on hand is a good idea, as suggested.

I'd mash lower than 154.  This beer will have a good amount of residual sugar left in it even at a lower mash temp.  Or add some sugar per the Professor's suggestions to help dry it out.

+1.

Id throw in a pound or so of sugar or even honey at the end of the boil to help with attenuation. Also mash lower and mash long. IMO the key to a great barleywine is keeping it dry and drinkable as a beer that big can be. I mash mine at 147 for about 90 minutes.

If you look at the talk from Greg Doss at the 2012 NHC, he found the max. attenuation was at 153F, and at a 75 min. mash. There was a bump in the 150-154 or so range that gave more attenuation than at the 140s, and the 140s gave more attenuation than going >155 or so. My simple thinking on this is that temp would give good activity of the Alpha to chop up the long chains and the Beta to produce simple sugars off those chains.

I need to look at that again.

3327
Equipment and Software / Re: Starter motor for grain mill
« on: October 11, 2012, 09:11:34 AM »
Jeff is right, if you crank an engine with the spark plugs out, it spins much faster.

Starter motors are sized for the worst case, and are for a short time of high output,  then they can overheat if over worked. I don't think the mills that we use will have anywhere near the torque requirements compared to an engine, which means the current will be much lower, and the run time can be longer.


3328
General Homebrew Discussion / Re: Red Hoptober
« on: October 11, 2012, 06:04:28 AM »
Had it at the brewery back in late August on our Colorado trip. It was OK and a drinker, but not a "Wow" beer.

3329
Ingredients / Re: Hop Identifcaiton
« on: October 11, 2012, 06:02:45 AM »
Tom is right.

The leaf says it is green. The reason I say that is that on the Gorst Valley page they had pictures of leafs with 0 to 5 lobes off of the same plant.
http://www.gorstvalleyhops.com/pdfs/July_09.pdf

The cones can be small to large on the same plant.

One thing that you can tell is a Hallertau Mittelfrueh and derivatives have red stipes on bine. The Canadian Red Bine has a bine that is all red.

These days the experts use DNA testing to tell the variety on unknown samples.

3330
General Homebrew Discussion / Re: Tips for the beginner
« on: October 10, 2012, 05:51:53 PM »
Cheapest way to go all grain is "Brew in a Bag", go a search.

These days I do not drink while brewing. The beer comes out better, the brew day goes better, and my safety level is higher.

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