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Messages - hopfenundmalz

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3421
Hi, my name's Jeff, and I'm a Geezer.

Started brewing in the fall of 1992, so been at this for 22 years. What got me going was that several coworkers were starting to brew, so I said "I think I can do that". It turns out that they started to have kids and stopped. With no kids, I kept at it. Except there was the time I didn't brew for 1.5 years. That was while living in a flat in Germany on a work assignment. Much "research" was done on lagers and Belgian beers while living in Europe.

Being retired has allowed me the time to really get into brewing science. The equipment expands to fill the available space. I can tinker, which makes the engineer in me happy. Complicated recipes happen, but often simple old favorites get brewed. As Bill Pfeiffer used to say "Man, I love this hobby".

The hobby has turned into an integral part of our lives. When we travel, good times are had, new friends are made along with new memories. Often I am asked for my card, but I don't have one (might have to fix that). Some of our best friends are in out club, or we have met through other ways in the hobby. I can't envision stopping brewing. There may be a day I can't any longer, but damn that will be a said day.

Yeah, it has become a lifestyle.








3422
Yeast and Fermentation / Re: dry yeast cell counts
« on: November 06, 2014, 01:09:57 PM »
Good information. Thanks.

3423
All Grain Brewing / Re: Smoke Malt % in a IIPA
« on: November 06, 2014, 02:04:40 AM »
Since you suspect the flavor came from the scorched hops I would look that direction, and smoked hops - maybe even slightly charred hops on smoker or in oven - would be the way I'd go.

If the flavor really came from scorching I think you got really lucky. Every scorched beer I have ever tasted, (and have unfortunately tasted a few either from electric elements in BK, or from scorched malt in MT and from actual scorched wort from direct fire kettle), have all tasted more like the smoke you'd get from a cross between and ash tray and a tail pipe rather than pleasant wood smoke.

I've never smoked hops before, but I have heard of people who have done it. Now I'm excited to try it

This is also my opinion on the aspect of scorched flavors.  I'm sensitive to it and can pick it up better than most, more as ashtray burnt than pleasant smokiness.
I've cold smoked hops.  Whole hops work better than pellets.  I smoked some Warrior and use them late and dry and got a lot more smoke in the end product than I expected.

Senior Smoke!

3424
All Grain Brewing / Re: Protein Rest
« on: November 06, 2014, 02:01:44 AM »
I keep it short. Head retention is no problem, but I also do a long time at 158F.

3425
The Pub / Re: ABInBev acquires 10 Barrel Brewing
« on: November 05, 2014, 08:02:00 PM »
I have been there twice. Liked the beer a lot, loved sitting by the fire pit.

3426
All Grain Brewing / Re: Smoke Malt % in a IIPA
« on: November 05, 2014, 05:11:42 PM »
A few hers back Charlie P. wrote about a beer with smoked hops in Zymurgy.

A few "hers" back. Is that how you count time in ex-wives? ;)

If you're going to have a typo it should be worthy of ridicule.

3427
All Grain Brewing / Re: Smoke Malt % in a IIPA
« on: November 05, 2014, 01:40:25 PM »
A few hers back Charlie P. wrote about a beer with smoked hops in Zymurgy.

3428
Equipment and Software / Re: Reminder - Pressure can hurt you
« on: November 04, 2014, 07:47:49 PM »
One must respect a vacuum also. Google railcar implosion. A. Railcar tank gets crushed.

3430
The WL Essex is one that I really like. Ester profile is fruity, it drops bright with a little time, and is a top cropped if you harvest that way.

Never used it for a stout, though.

3431
General Homebrew Discussion / Re: Homebrew Suppliers
« on: November 03, 2014, 10:52:57 PM »
AiH is my LHBS, so they get my vote.

3432
All Grain Brewing / Re: Smoke Malt % in a IIPA
« on: November 03, 2014, 04:31:44 PM »
A friend in the club made a pretty tasty smoked American Barleywine. Easy on the smoke is the key.

3433
All Grain Brewing / Re: carmel taste to wee heavy
« on: November 03, 2014, 01:49:38 PM »
I'd have to have some Timothy Taylor Landlord on site, too. Jeff, I assume you did ?

You can find it often in London, I haven't been to the Yorkshires. Great pint of bitter.

3434
All Grain Brewing / Re: carmel taste to wee heavy
« on: November 03, 2014, 01:11:07 PM »
Yeah, Fuller's can be all over the place in terms of that. Sometimes I'll pick up a cold bottle or two that's excellent, other times it's ok at best. Obviously it's all in the age. Someday I'm hoping to get over there and get some at the source (along with Fuller's Pride as well) !
Drink some Chiswick Bitter, don't miss that one. It doesn't travel well at all.

3435
All Grain Brewing / Re: carmel taste to wee heavy
« on: November 03, 2014, 12:59:46 PM »
You guys should explain what kind of oxidation. Most will be thinking that causes cardboard wet paper, not carmel...

This blog references a study by Charlie Bamforth on how bottled beer changes with aging.  Developing strong caramel flavor over time is one of those changes according to him. I noticed it back when I used to buy a lot of dusty imports.

http://beersensoryscience.wordpress.com/2010/11/15/chemistry-of-beer-aging/
That explains why the Fullers ESB you buy here tastes nothing like the cask beer they serve in London.
The oxidation is not kind to the ESB's flavors. Bottled ESB also is a higher OG/ABV, as it has more of the first runnings in the parti gyle, see the Ron Pattinson article in the latest Zymurgy.

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