Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - hopfenundmalz

Pages: 1 ... 226 227 [228] 229 230 ... 390
Other Fermentables / Re: 16% Sweet Mead?
« on: August 10, 2012, 06:44:07 AM »
I don't have much mead experience, but I've heard (from Ken Shramm) that you can expect yeast to ferment about 100 gravity points of a mead. Given that, you'd need to start at a higher OG to have a mead finish sweet - or otherwise stop fermentation.
This is true. If you start with a high enough gravity the yeast will reach their limit. I have not done this much, but the last mead I made was 10# for a 2.5 gallon batch, and it finished fairly sweet. Stagered nutrients and degassed with a mix-stir.

General Homebrew Discussion / Re: That German lager flavor
« on: August 10, 2012, 05:53:38 AM »

A few month back I got pointed to a very good German TV documentary that highlighted how German beer had lost its way. For posterity, here is the link (!#/beitrag/video/1656374/ZDFzoom-Hopfen-und-Malz-verloren) there are a few German speakers on this forum for which that might be useful.


Interesting film, just watched the first third of  it and will have to finish later...  and I think your other comments are unfortunately right on, in that there is no ONE thing to do to get that German beer experience except for us all to keep trying little tweaks to our various processes and sharing them here!  I've certainly gotten closer over the last 2 years and 8 or so batches of Pilsner plus at least that many other German styles (Helles, O-Fest, Schwarz, a variety of Bocks), thanks mainly to info and suggestions from you folks on this forum...

One thing I do have to say is that since adding a warmer-than-I-would-have-thought (~65-70F) maturation rest to my German beers, usually for only 48 hrs, I like the results... I think it does help to hit those final gravities and attenuate the beer out more fully.  I may have to try that for a week as Kai suggests...

The wife and I watched that program a while back, and were able to follow it pretty well with our meager German skills. Thought it was a good report on the state of German brewing.

When Kai mentioned the 70F rest, well that caught my eye. Will try that on my next Pils.

Extract/Partial Mash Brewing / Re: amarillo pale ale
« on: August 09, 2012, 04:18:06 PM »
so if i wanted to do FWH on an extract with grains batch (which is where i'm at now), would i just throw in my hops with my steeping grains?

and thanks for the recipe tips!

Yes, if you steep with the grains in a bag. Remove the bag and rinse, then put the hops and liquid into the main boil kettle.

Extract/Partial Mash Brewing / Re: amarillo pale ale
« on: August 09, 2012, 03:08:07 PM »
First wort hops go in when the wort is being drained into the brew kettle and allowed to steep during thre sparge, then boil.

All Things Food / New Sausage Book by Ruhlman and Polcyn
« on: August 08, 2012, 02:32:07 PM »
This one has been in the works for a while. Chef Polcyn has talked about work on the next book - Salumi. You know, those tasty Itaialian sausages. Chef Polcyn has had some really good ones at the restaurant in the past.

Coming out soon.

The Pub / Re: More craft breweries now than in 1890
« on: August 08, 2012, 11:12:31 AM »
Pretty cool graph. Obviously this explosion can't continue, there are only so many taps!

Either they will run out of places to put sell the product, or run out of raw materials.

Ingredients / Re: What type of yeast should I get?
« on: August 08, 2012, 05:51:15 AM »
Looks like US-05 is my best bet then for right now.

I'm a n00b so bare with me on this one... but does the yeast really affect the flavor all that much?
You make the wort, yeast then make the beer.  Old saying but true.

Some have said that yeast is responsible for 50% or more of the beer's flavor.  Once I realized how important yeast management was, my beers became much better.

General Homebrew Discussion / Re: Ken Schramm in Hospital
« on: August 06, 2012, 07:35:31 AM »
Best wishes for a speedy recovery. Although I have made some derogatory posts about mead in the past I met a good mead maker a few months back who opened my eyes to a few things. Have Ken's book in route to the house as we speak.

So that means you have never had one of Ken's meads like Heart of Darkness or The Tina Louise (there is just a littel Ginger in there). Most excellent drinks.

This weekend Ken was posting from outside the hospital, but we assume he is still getting the surgery on Wed.

The Pub / Re: Minimum kegs to pour @ club night?
« on: August 04, 2012, 06:00:18 AM »
I see the sign up is open now. Phil should contact Ron to see about serving a couple of kegs.

The Pub / Re: I'm sick of summer.
« on: August 03, 2012, 03:13:59 PM »
"The coldest winter I ever spent was summer in San Francisco" - S. L. Clemens

Very true. But it can be 50s in San Francisco, 70+ in Oakland, 90+ in Silicon Valley, and 100+ in the Central Valley. Makes for an interesting drive on the way back from Yosemite to SF.

General Homebrew Discussion / Ken Schramm in Hospital
« on: August 03, 2012, 02:35:13 PM »
Wondered if this was appropriate, but seeing that Mead Day is coming up, thought I would post.
 From facebook:

"Been experiencing chest pain lately, and thought it was asthma. I had a cardiac catheterization today. I'm having bypass surgery on Wednesday at Troy Beaumont Hospital to re-establish blood flow through five blocked coronary arteries. "

Keep Ken in your thoughts as you make the Mead on Mead day.

Beer Recipes / Re: types of hops?
« on: August 03, 2012, 04:54:07 AM »
I like Moon Man. Some information is on this thread.

Going Pro / Re: New monastic beer in Italy
« on: August 03, 2012, 04:43:56 AM »
THis is a cool project. If we ever get back to Italy, would have to swing through there. Have been to Assisi, which looks to be not so far on the map.

All Grain Brewing / Re: Fauxpils results and discussion
« on: August 02, 2012, 02:13:24 PM »
I could tell who one of the Judges was from the BJCP ranking.  ;)

The Pub / Re: Minimum kegs to pour @ club night?
« on: August 02, 2012, 02:11:00 PM »
You could always put out a plea to a local club to take on a new member. Seems like there are some who will be involved on this board. Or maybe some club from Chicago could take you in.

The Michgan AHA members have joined together to get a booth in the last 2 NHCs. We had 6 clubs in the Michigan Coalition of Homebrewers at this years club night. The beers were shipped on one pallet out to Washington. Just saying this as a way for several clubs to pool resources and get a space at a conference far away.

As far as getting a space, there will be a call for clubs to participate go out several months in advance.

Pages: 1 ... 226 227 [228] 229 230 ... 390