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Messages - hopfenundmalz

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3436
Beer Travel / Re: Santa Fe NM
« on: February 14, 2015, 03:08:53 PM »
Blue Corn has a new head brewer (he's been there for a year or so) and the beers now are very good.  Duel Brewing is a cool little place brewing Belgian beers.  Marble and La Cumbre are both Albuquerque breweries that distribute in Santa Fe so you should be able to find them on tap along with a selection from Santa Fe Brewing.  If you're a hop head you need to try La Cumbre Elevated IPA, Marble IPA, and Santa Fe Brewing's Happy Camper IPA.  All are sold in cans at the local supermarkets.  And be sure to get some red and green chile while you are up here!


Last time that I was in Santa Fe was a little over 2 years ago, so good news on the brewer at Blue Corn.

3437
Beer Travel / Re: Santa Fe NM
« on: February 14, 2015, 02:01:57 PM »
I used to like the Marble brewing tap room overlooking the square, but it has moved, but still worth a try.

Il Vicino has good pizza and pretty good beer.

Blue Corn had some good Southwest dishes, but the beer was dissapointing.

2nd Street brewpub was fine.

Beer from Santa Fe brewing is all over, but we have not been to the brewery as it is a little far to get to by foot from where we have stayed.

As far as places to eat, we were disappointed with Cowgirl's BBQ, but they seem to have a good list of beer now. Pasquale's for breakfast or lunch is a must. The Shed has the classic Southwest dishes.

If you can find Le Cumbra beers on tap, have it!

Hope this helps.


3438
Yeast and Fermentation / Re: Culturing from Commercial Beer
« on: February 14, 2015, 01:32:21 PM »

Hey, in FL you can get Bell's, and that house ale yeast is good for some clones of their beer and it is not commercially available. Culture from the Amber, Oberon, or one of the other beers at 6% or less.
Not a bad idea. Just thought to use the SN because that's the beer that it was going in.

Missed that you were doing a Sierra Nevada clone. The Bell's yeast is one I have done a few times, and is not commercially available.

3439
The Pub / Re: Blizzard
« on: February 14, 2015, 04:47:35 AM »
Mort - Larry Bell is a lifelong Chicago Cubs diehard fan. He went to every home game at Wrigley Field this year. If you know anything about baseball, you will know the Cubs have spring training in the Cactus League, which of course plays in AZ. You can connect the dots.

3440
Yeast and Fermentation / Re: Culturing from Commercial Beer
« on: February 14, 2015, 04:41:13 AM »
Hey, in FL you can get Bell's, and that house ale yeast is good for some clones of their beer and it is not commercially available. Culture from the Amber, Oberon, or one of the other beers at 6% or less.


3441
The Pub / Re: Blizzard
« on: February 13, 2015, 07:00:29 PM »
pretty cold here in eastern Ohio. temp and wind chills are making it hard to see inside my kettle with all the steam coming off. moved brew day up to today since its going to be -30 wind chill saturday night into sunday.

I might do a small batch of Mild or Bitter, but as much in the kitchen as possible.

3442
Equipment and Software / Re: Cadillac of chillers?
« on: February 13, 2015, 06:58:02 PM »
That is fast, as advertised.

3443
Ingredients / Re: Peppercorns of different varieties
« on: February 13, 2015, 02:13:59 PM »
There are different varieties of black peppercorns, and they have slightly different tastes. A friend brews this one, and it is tasty. I did a variation on it, added some smoked peppecorns, and like it. Mike uses Tellicherry pepercorns.

http://2cicerones.blogspot.com/2011/11/brew-day-batch-352-rye-peppercorn-pale.html
http://pepper-passion.com/peppercorn-varieties/

3444
The Pub / Re: Blizzard
« on: February 13, 2015, 12:56:38 PM »
Mort, keep us posted on the trip progress. Have you had some La Cumbre?

3445
A good example is a beer that can be entered as a German Pils and as a Dortmunder.

3446
The Pub / Re: Will beer cans be the "Food Babe's" next target?
« on: February 13, 2015, 12:50:07 PM »
On a Bell's tour I saw the canning line they put in, a big KHS with a 30 head filler IRRC. They said that was selected due to low TPO and line rate, but it was expensive.

Cans are lighter and are easy to reheat and pour new ones. The bottles are one way these days, and we homebrewers are the ones that refill them with beer. The bottles are crushed and the glass can be reheated and pour again.

3447
General Homebrew Discussion / Re: Why Am I Doing This?
« on: February 13, 2015, 12:08:56 AM »
The point was for a carboy that has 1/2" of head space.  Does the beer pick up oxygen when its filling in the carboy?  That was what I was asking.  Is the CO2 more important for the coverage while racking, or for the headspace after it is racked?

Both.

3448
Ingredients / Re: 2-Row Bulk (Ordering and Storing)
« on: February 13, 2015, 12:06:00 AM »

3449
The Pub / Re: Will beer cans be the "Food Babe's" next target?
« on: February 12, 2015, 06:06:30 PM »
I will always prefer canned beer if I have a choice of packaging.

Here's the antidote to the Food Babe....http://www.scibabe.com/  The Science Babe

The Science Babe is the antidote for the Food Babe.

3450
General Homebrew Discussion / Re: Hop Teas and other Hoppy techniques
« on: February 12, 2015, 03:30:02 PM »
My opinions... (ask 5 others and you will get 6 more opinions)

1.) I do not like the strategy of having the wort less than boil and above 170 for an hour... that is asking for off flavors.  10 to 15 minutes would be plenty. 
I have done this many times and I haven't picked up any off flavors that I can attribute to this. My hoppiest IPA has all the hops in a 90-minute flameout/whirlpool addition.

2.) I would add charges at 10 minutes of boil, 5 minutes of boil and 0 minutes of boil, and see what that does.... the charcter of adding hops is differet depending on the time you drop them in... and I think you need a RANGE of character to get the full hop effect you are looking for. Adding a bunch at one shot, give you a limited range of hop character.
I think you can get the full range of hop character from a whirlpool addition that you can get from late boil additions, and then some. If you want a range of flavors, then use a few different hop varieties.

3.) Compare finishing gravity of your beer to your favorite beer.  You may need to get your beer dow to 1.008 or below to get the mouth feel you are looking for.  (get the body of the beer out of the way a bit so the hops shine through)
+1 on this. Also, limit crystal malt and get at least 200PPM of sulfate in the finished beer.

4.) your more hops idea is probably a good idea.  I think you get everything out of the hops in about 10 to 15 minutes...once the stuff is in the wort, the green stuff is just taking up space.  (again opinion)  The hop stand you are doing at the end between boil and 175.... is a good thing, just not for an hour.  No added benefit for going past 15 minutes, and there are some cons that make me wrinkle my nose at the idea.
While I haven't heard it straight from the source, I've heard several mentions that Ray Daniels quotes the sweet spot for hop stands at 80 minutes. I don't know the specifics of the experiments and if it's universally applicable, but I have gone up to 90 minutes before chilling with good results.

I also agree big time that more hops can't hurt. Also, keep in mind that not all hops are created equal regarding oil content. One ounce/gallon of Citra will give you a lot more hop presence than 1 oz/gal of something like Motueka or Cascade.

The 80 minute figure came from an experiment that was done by Rock Bottom at their various breweries. That gave the most flavor and dry hopping was used for aroma. First heard of this in his talk with Randy Mosher at the  2009 NHC. Those used to be posted, but I can't find it on the NHC page.

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