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Messages - hopfenundmalz

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3421
Beer Recipes / Re: Pliny the Elder extract clone..
« on: January 24, 2013, 02:34:02 PM »
Edit - Vinnie also said on the BN he uses a little Amarillo in Pliny now. It does get a mod here and there.

The old homebrew recipe has the Warrior. He has also said the best we can do is get close, as we don't have the RR equipment and procedures.

3422
From beerpulse, John Mallet of Bells (Director of Brewing Operations) on Hopslam.

"I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.”

My wife really liked that one. :)



3423
Kegging and Bottling / Re: Added yeast at bottling/Now Diacetyl present
« on: January 24, 2013, 01:17:51 PM »
You can also get Diacetyl if you introduce too much air at bottling and have the D precursor.

3424
General Homebrew Discussion / Re: Looking for a Good Online Supply Store
« on: January 23, 2013, 07:01:42 AM »
Online I use No. Brewer, Midwest and Morebeer, in that order.

Some like Adventures in Homebrewing for online orders, only used them online for cyber sales, as they are my LHBS.


3425
Ingredients / Re: Prefered base malt for brewing?
« on: January 22, 2013, 04:10:33 PM »
What are you making?
For some British Ales I like GP, for others I like MO. I do like GP for a sweet-malty flavor.

3426
General Homebrew Discussion / Re: Brew ruined??? Vodka drip in wort....
« on: January 22, 2013, 09:12:01 AM »
Just remember, it was less than an ounce of vodka.  An ounce of 40% ABV vodka diluted in 5 gallons of liquid will increase the alcohol of the liquid by about 0.06%.
And the alcohol in vodka is ethanol, which the yeast make. I don't think you or the yeast will notice the extra 0.06%.

3427
Yeast and Fermentation / Re: Need advice on stirrer plate
« on: January 20, 2013, 04:11:43 PM »
http://www.stirstarters.com/

Use the stir bar that comes with it.  It works great in my 5L Erlenmeyer.

Dave
I have one. Like it. Dan backs up his product.

3428
The Pub / Re: Trying to understand state excise taxes on beer.
« on: January 19, 2013, 02:31:35 PM »
ABInbev also have breweries in CA, GA, VA, NY, NH, FL, VA.
MillerCoors also in CA, GA, NC, VA.
Not all are low tax states. Just saying.

Fair point, but if you except the South, where they're just into that kind of thing, it still applies.

I missed NJ. You are probably right. Big business often has many reasons to locate a facility, taxes are just one.

I am wondering what the can of worms correlation is.

 

3429
The Pub / Re: Trying to understand state excise taxes on beer.
« on: January 19, 2013, 02:05:42 PM »
I don't think there's much mystery. States with breweries big enough to do substantial lobbying (CO, TX, MO, WI, PA) have low taxes.

ABInbev also have breweries in CA, GA, VA, NY, NH, FL, VA.

MillerCoors also in CA, GA, NC, VA.

Not all are low tax states. Just saying.

3430
The Pub / Re: Pint Glass Pricing Poll
« on: January 19, 2013, 01:27:10 PM »
People pay for beer glasses?

It looks like I am paying $255 for a glass this year, know what I mean?  :)

Think of all the free refills you'll get.

I will let you buy me a beer on club night. Hope you have yours there.

3431
All Grain Brewing / Re: Overshot Mash PH
« on: January 19, 2013, 11:14:33 AM »
Not much, the worst that could happen is that the beer might be slightly sharp in taste, I don't think it will end up tart.

3432
General Homebrew Discussion / Re: Cold Steeping Dark Grains
« on: January 19, 2013, 08:53:39 AM »
I just did the cold steeping technique with the chocolate malt for an American Brown. (Brewed for a national television audience - details to come when I know the air date.) I have found that the beer is lacking in intensity for the chocolate character. The recipe originally called for 8 ounces of chocolate malt. I steeped 10. I first added the equivalent of 6 ounces, and found it very weak. I added all of the rest, and it's improved, but still weak. I'm going to steep more grain, and blend it in soon. I'm curious about other people's experiences here. Have you gotten good results with the same amount of grain as you previously mashed, or did you need to use more grain? I'll add that I really like the smooth character, but it just needs to be bumped up a bit from where it is now. The nice thing is, it's easy to bump it up with this method.
Dr. Fix said it was not as efficient, so you need to use 1.5 to 2 2 to 3 times the grain. Scroll down.
http://www.cascade-brewers.com/faq/

3433
Ingredients / Re: Bine Ripened Summit Hops
« on: January 19, 2013, 07:07:36 AM »
If you use them for a bittering hop (it is a high AA variety) you will boil off the sulfur compound that causes the onion/garlic that those are known for. You will not get the orange/tangerine that you want.

The sulfur compound becomes higher if the hops are ripened longer. This is done to get higher AA, which increases with ripening also. The use of sulfur based fungicides will cause the onion and garlic to go up also.

You might try and do a small 1 gallon test batch with Summit all the way, and see if you like it or not.

Hope this helps.

3434
I thought the process of making the DME or LME denatured all of the enzymes.  Am I mistaken on this?

Dave

I think you are correct. But adding the extract to the mini-mash has potential to dry out the beer.

3435
All Grain Brewing / Re: Adjusting gravity with DME
« on: January 19, 2013, 07:00:08 AM »
Doing a high gravity beer recipe of mine at a local brewpub, the brewer added a bag of DME to 7 barrels. That is standard procedure for him, as they max out the mash tun for big beers. We also added some sugar and a gallon of molasses to this one, a Baltic Porter. Turned out pretty good!

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