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Messages - hopfenundmalz

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Beer Recipes / Re: ESB Critique
« on: January 11, 2015, 06:26:00 AM »
Special roast is not needed if you're using MO. My surefire ESB recipe is simply 93% MO and 7% Dark English Crystal, based on Fuller's recipe.

If you're looking for a bit more base malt character you can also stand to bump up your OG a bit. The 1.055 range is a good spot for an ESB.
What brands of MO and Crystal give the flavor you want?

All Things Food / Re: Pretzels
« on: January 10, 2015, 05:27:59 PM »
Those look yummy. Makes me hungry for a German Breakfast.

Ingredients / Re: golden promise for lager?
« on: January 10, 2015, 05:24:44 PM »
I would try the Simpsons GP for a light lager as it is about 2L. For a darker lager Thomas Fawcett GP might work, it is around 3.5L.

Beer Travel / Re: Asheville AHA Rally at Wicked Weed Funkatorium
« on: January 10, 2015, 01:51:41 PM »
Hi-Wire is my least favorite brewer, no, actually Altamont is my least favorite in Ashevegas.

Go to The Wedge, Green Man, Twin Leaf is a quiet place across from The Funkatorium, Catawba has a tasting room in Biltmore Village and you can hit French Broad not far away. Pisgah is a great brewery, make sure you go to Highland. I hear good things about Burial which is close to Green Man. One World (under Farm Burger) is putting out some good stuff. See if you can find Open Brewing.

I'd suggest a ride to Brevard to Oskar Blues might be fun.

Get some Ribs as 12 bones - go early. Get a dinner reservation at The Admiral, but do it ahead of time or it will sell out. Get in line at French Broad Chocolate Lounge and get whatever looks good because it is all good.

Shoot me a note if you need more.

Thanks for the advice, time and liver capacity will be limiting factors. I think we can walk to some of those, weather permitting.

Yeast and Fermentation / Re: Stir bar in Fermentor
« on: January 10, 2015, 01:03:30 PM »
No biggie. Done it many times. Get a strong magnet for the next brewday. Simply attach the magnet to the flask and pour. And yes, don't forget that it's in the fermenter.
This.  But you should also be able to use that strong magnet to walk the stir bar up the side of your fermenter and retrieve at any time.

+1. This works.

All Grain Brewing / Re: Brew partner
« on: January 10, 2015, 01:00:57 PM »
My cats would not be good helpers. Nope.

Kegging and Bottling / Re: Air distribution manifold expansion
« on: January 10, 2015, 12:58:53 PM »
I did this to turn a 3 into a 4. The end plug has the same threads.

That talk is in the list from 2014. You have to log in to the main AHA screen, different to the forum log in.

Beer Travel / Re: Asheville AHA Rally at Wicked Weed Funkatorium
« on: January 10, 2015, 04:16:25 AM »
Check out the tasting room at Hi-Wire Brewing, it's close to Wicked Weed. Also I've always thought Asheville Brewing Co. was a bit underrated. It's just a solid brewpub.

At SN snap a photo of their hop schedule - it should be on a white board in the corner by the hop bins.

Not my first time on a SN tour!  8)

Still good advice.

Beer Travel / Re: ROAD TRIP!!!!!
« on: January 10, 2015, 04:15:31 AM »
Jonathan, I've been wanting to stop in Albuquerque NM to go to La Cumbre Brewing when I'm in the Southwest next.  They've won tons of awards. I brewed one of their IPA recipes (Project Dank) last summer that was amazing. It would steer you well south of the winter weather !

I think we are slated to go through Albuquerque. I'll put that on the list.

Check with Le Cumbre if there is anyplace to park a rig like that if you will have the trailer attached, as they are in a light industrial area. Look it up on google maps. It is very much worth a stop, we were so impressed with the    beers.

Beer Travel / Asheville AHA Rally at Wicked Weed Funkatorium
« on: January 09, 2015, 10:14:44 PM »
We plan on going to get out of the deep freeze. Going to tour Sierra Nevada on Thursday. The Biltmore on Friday. Then the Rally.

Any words of wisdom on places? I have read the other thread.

Anyone going?

Yeast and Fermentation / Re: Lager Success Finally
« on: January 09, 2015, 06:25:02 PM »
It is lager season here in frozen MI. A CAP is in the keg. A Vienna is on the D-rest. A Pils is planned next maybe on Monday.

The keys in my experience are to have good ingredients, watch the mash pH, boil for 90 min. if you have a majority of Pils malt, add nutrients to the boil. Then the real attention to detail is on the cold side, lots of yeast, O2, pitch cold, ferment cold (on big beers 48F vs 50F for a Pils), do a D-rest to finish and drive of H2S, lager as cold as you can.

Jim, do more lagers, you get better with practice, and they are so nice to drink outside when the weather is warm and sunny.

All Things Food / Re: Pretzels
« on: January 09, 2015, 05:54:41 PM »
Dang those look nice. I will let Mr. Renner know his old German pretzel recipe is still going strong.

The Pub / Re: What's your favorite thing about being a Homebrewer?
« on: January 09, 2015, 01:25:26 PM »
The people.

Oh, and the beer.

The Pub / Re: Jim Koch has a problem....
« on: January 09, 2015, 01:21:09 PM »
That just made me think that the pressure is probably worse from the other end. Many of those places that were "mostly AB products but we'll through in a Sam Adams BL and seasonal tap for variety" don't need Sam Adams after the InBev buyout because InBev brought all of these European brands to the lineup. Add in local brands they've purchased like Goose Island and an AB (I mean InBev) only bar can have a pretty diverse selection.

Can you have a bar that sells only InBev products?  Sounds like the old tied house model, which I thought you couldn't do anymore.  But I have not researched this and could be entirely wrong.
Hmm. Good question - but I've seen it so the answer must be yes. In Delaware I heard that Iron Hill can't open more locations (they have two) due to limits on the number of bars a brewery can have. But that's ownership not what is served.

That makes a lot of sense and as I thought about it, I believe the tied-house system was brewery ownership of bars, which then served only the brewery products.  Some of these old buildings still exist in Chicago as bars (some are restaurants).  Typically, the front has Schlitz or something emblazoned on the building.  The buildings themselves are quite attractive.

Michigan had the same law restricting brewpub ownership. One way around that was to have a brewpub and a production brewing facility, with the licenses under another name (the spouse). Recently the law was changed so that 5 brewpubs can be owned with a combined sales of 15k bbl/year, which is very high (the biggest in MI sells <2k bbl/year). Other regulations were changed in the bill(s), as a production brewery can self distribute if less than 1000 bbl/year.

Joe, I admire that nice looking brick building with the Schlitz sign every time I go to the Map Room.

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