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Messages - hopfenundmalz

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General Homebrew Discussion / Re: Crystal != Caramel
« on: October 01, 2014, 07:05:51 PM »
There was an article in BYO recently that covered the differences, IIRC.

Beer Recipes / Re: Experimental IPA, Need a little help
« on: October 01, 2014, 11:52:20 AM »
Come back and discuss the results.

Ingredients / Re: carafa malt question
« on: October 01, 2014, 06:47:24 AM »
Carafa Special is  dehusked and will not add harsh flavors.

Commercial Beer Reviews / Re: Smuttynose/Stone Cluster's Last Stand
« on: October 01, 2014, 06:38:27 AM »
This beer is a collaboration brew based on the Ballantine's IPA recipe in Mitch Steele's IPA book. This tastes nothing like the typical West Coast IPA, but it is fantastic. The nose is catty, with lots of black currant and some lavender floral notes. Flavor is resin, with some fruity currant notes and a bit of floral hops. The malt is on the light side, but some bready Munich notes provide the right balance. Bitterness is sharp and sticky, but fades nicely on the finish leaving you wanting another sip.

If this is anything like the new Ballantine IPA, I'm in. I definitely want to play with Bullion, Cluster and Brewer's Gold in the near future. This really stands out from other IPA's, but it all works really well.

If you have access to this, I highly recommend it. For my money, Smutty is possibly the best brewery in New England (now that Long Trail owns Otter Creek), and is right up there with Victory and DFH as far as top breweries in the Northeast go. All of their beers are killer.

Was it brewed at Smuttynose? I would like to try that one.

Bullion, Cluster and Brewers Gold are used in the Ballantines IPA I have on tap. Those old school hops are underrated.

I have not tried the Pabst Ballantine IPA as it is just distributed in the east. I hope it has done well enough that they up production and distribute farther.

First two all-grains were kits, next two were recipes from BCS or a reliable source. From there I was making my own while gleaning bits from other sources and reading designing great beers.

Wasn't there a rumor that designing great beers was getting an update?
There are rumors that Ray Daniels wants to do that. Where he finds the time is the question. That Cicerone thing has him pretty busy.

Beer Travel / Re: London
« on: October 01, 2014, 06:24:59 AM »
Looks like the hotel gave you good advice. The Adnam's pump clip makes me wish for a pint.

Ingredients / Re: Wyeast yeast nutrient
« on: September 30, 2014, 03:38:51 PM »
Ive often wondered though, how much of my wyeast nutrient is getting pulled to the bottom by my whirlfloc. But im not curious enought to send a side by side experiment sample to a lab. And I highly doubt I could taste a difference between the two in the final product. Frankly, I add nutrients out of habit
Your yeast probably thank you.  ;)

Beer Recipes / Re: Experimental IPA, Need a little help
« on: September 30, 2014, 03:37:23 PM »
+1 to what Mort said.

550 is a very versitle Belgian yeast, so it is a great choice.

Beer Recipes / Re: Experimental IPA, Need a little help
« on: September 30, 2014, 12:47:44 PM »
Looks to be fine. Is that really 0.1 oz. Pacific Gem?

Ingredients / Re: Water report for Culligan RO system
« on: September 30, 2014, 11:19:15 AM »
Dang! What system do you have?

It also depends on how mineral laden the source water is. RO takes out about 98%.

Any idea of what your tap water has Steve? The Ca and Mg look to be low on the city water report, but those are the only ions I saw.

Homebrewer Bios / Re: Jim Rosenkranz aka Redbeerman
« on: September 30, 2014, 11:11:59 AM »
The plan is to be in San Diego next year followed by a trip to Napa and then perhaps the PNW.  I hope to see you all there!

Make a stop in Paso Robles for some Beer and Wine tasting.

Ingredients / Re: water from multiple sources
« on: September 30, 2014, 01:20:41 AM »
How do you know what amounts of minerals are in RO water though? If you're talking Deep Rock water or Aquafina or something like that, most of those water machines are just local water that's been purified. But even looking at Deep Rocks water quality reports they still contain minerals and their ph can vary depending on the local source they are gathering from. Maybe I'm missing something though with the RO stuff.

Sent from my iPhone using Tapatalk

RO filters remove 98% of the minerals if working properly. What is left depends on the source water and the filter.

Recently posted test results for RO water.

Ingredients / Re: Water report for Culligan RO system
« on: September 29, 2014, 03:36:48 PM »
Close enough for homebrewing!

Beer Recipes / Re: Pilsner Help
« on: September 29, 2014, 02:07:56 PM »
Another question comes up looking back at this. And this is a total noob question, are Czech Saaz hops common in German Pilsner? Bjcp says only noble German hops, I know Czech is close by, just wondering, guess I should read the hops book I bought as well, lol

Sent from The Alpine Brewery using Tapatalk

The Germans use many of the varieties that are spicy like Saaz (and have the Saaz DNA but are grown in Germany). Tettnanger and Spalt are spicy Saaz relatives. Finishing a German Pilsner with Saaz works fine.

Beer Recipes / Re: Pilsner Help
« on: September 29, 2014, 01:54:49 PM »
You want to get some Sulfate into the water for that "Hop bitterness dominates taste and continues through the finish and lingers into the aftertaste." thing that goes on in most German Pilsners. Somewhere in the 40 to 90 ppm range would work. Sulfate will get you a dry lingering bitterness.

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