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Messages - hopfenundmalz

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3437
Bell's has been on the receiving end of trademark disputes, and they have since been vigilant about defending a trademark. This however makes me wonder what they are defending, and why? No trademark on the advertising, and I can't remember seeing that one in a while.
I've had a lot of Bell's beers and I don't ever remember seeing that. This seems a tough fight if it wasn't trademarked, I'm no lawyer.

Remember Solsun? They were forced to change their label to Oberon by the Mexican brewery that has the Sol label, but they got to keep the artwork.

The back of Two Hearted used to say it was good for Hemingwayesque trips to the UP of Michigan. It does not anymore, some have said the Hemingway estate sent a C&D.

Bell's did go after Northern Brewer for the "Three Hearted Ale kit".

Yes, you will see more and more trademark disputes in the future.

3438
Bell's has been on the receiving end of trademark disputes, and they have since been vigilant about defending a trademark. This however makes me wonder what they are defending, and why? No trademark on the advertising, and I can't remember seeing that one in a while.

3439
Ingredients / Re: Pellets vs whole hops
« on: March 10, 2015, 08:41:40 PM »
I pretty much use whole hops exclusively; however, then again, I also use a false bottom in my kettle.  Whole cones, a false bottom, and an immersion chiller allow one to drain clear wort from one's kettle.  Whirlpooling helps to reduce, but does not completely eliminate hop material from entering one's fermentation vessel when using a ball valve-equipped kettle.  A good compromise that I have seen used in several craft breweries involves using pellets in the boil and whole cones in a hop back while casting out the wort.

Just dont combine whole hops and pellets if you have a false bottom. Everytime I do that I get a total clog!

It does turn into a concrete like substance.

3440
The Pub / Re: 'Changing Tastes Of IPA' Article
« on: March 10, 2015, 08:40:49 PM »
Founders Centennial IPA is on my too sweet list. Bell's Hopslam is also on that list along with Sierra Nevada  Ruthless Rye.  To be fair, the Sierra Nevada products that we receive on the East Coast are now brewed in NC.  I have found that most of the Sierra Nevada beers that are produced in NC are sweeter than the Chico-brewed products that we used get before Sierra Nevada built their East Coast brewery.  It's almost like the NC-brewed products are interpretations of the Chico products.  Lagunitas Sucks is too sweet as well.

The attribute that I find usually goes hand in hand with being too sweet is an over the top perfumeyness that makes the late hop additions seem fake.  It's like these beers were dosed with a substance that was chemically engineered to smell and taste like an exaggerated version of the real thing.

Interesting, do you think it could be they are fresher? The ones I had at the Mills River Tour tasted like the ones you get in Chico. They did flavor matching between the breweries, where the beers were flown back to Chico, and out to Mills River.

3441
The Pub / Re: 'Changing Tastes Of IPA' Article
« on: March 10, 2015, 08:11:41 PM »
Some of the Ron Pattinson or Mithch Steele British IPas are just Pale Ale Malt, a lot of EKG for bittering. Those tend to need some time in the keg to become a great beer. Once they do, those are very flavorful with a dry finish, almost Champagne like at times. If you want some hop aroma they can be dry hopped after aging.

3442
Ingredients / Re: Pellets vs whole hops
« on: March 10, 2015, 03:59:15 PM »
Whole hops work well on my system with a false bottom. I do use pellets. Equal opportunity hop user here.

Often I find more variety in pellet hops, some like Mandarina Bavaria are only pellets in my experience so far.


3444
General Homebrew Discussion / Re: Is an IBU and IBU?
« on: March 09, 2015, 05:38:33 PM »
An IBU is simply a lab value that is used as a surrogate indicator for the bitterness of a beer. There is a lot more going on in your mouth than a single spectroscopy value can report. While I don't necessarily buy into the whole low cohumulone = smoother beer argument, I do feel that not all IBUs are created equal. Or to restate that a bit, that the taster's palate will not necessarily perceive the same bitterness experience with two beers that measure the same IBUs in a lab.

I sent a massively all-whirlpool hopped IPA to a lab to be measured for IBUs. It came back at 98IBU, but it didn't taste like more than 60IBU to my palate -and smoothly bitter at that. I can't say for sure what was going on. It could have been that the massive fruit hop flavor skewed my perception, or there could be some chemical changes going on. But I do feel pretty strongly that whirlpool hops do not seem as bitter to my tongue.

+1.  IBUs are just a number.  Picture 50 IBUs of Magnum vs 50 IBUs of Columbus.  Or 100 IBUs in IIPA vs 100 IBUS in a barleywine.  I agree that whirlpool hops don't seem as bitter, especially sub 180F.

Here you go. For all the cohumulone discussion.
http://www.barthhaasgroup.com/johbarth/images/pdfs/2009_BWI_Cohumulon.pdf

3445
Ingredients / Re: Brewer's Pitch
« on: March 09, 2015, 02:51:15 PM »
I always wondered at the thought of pitching the inside of barrels with coal tar pitch and it sounded gross. pine tar makes more sense.

Yes, it was pine tar/resin, and was said to impart a certain woody flavor to the beer.

I do remember the BeerHunter episode in the Czech Rep. The second on youtube has it. Second half has the pitch operations.
https://www.youtube.com/watch?v=xm40bMUfl44

3446
All Grain Brewing / Re: BIAB Water Chemistry
« on: March 09, 2015, 02:24:23 PM »
It is nearly impossible to achieve a 4.5 mash pH - even if intending too.

What was your grain bill? Did you calibrate your probe before use? Have you performed a stability test on it? (measure a buffer solution over several hours to see how accurate it remains over an extended period of time)

Couldn't too much phosphoric acid lower the pH too much?

The probe was calibrated about a month ago at pHs of 7 and 4.2, both at 72 degrees. I have not done a stability test.

If the probe was off, why the extremely poor efficiency?

I can't answer the efficiency question, but I find my pH needs to be calibrated before I use it in the morning, and if I am checking kettle pH or final wort pH I calibrate again after lunch.

3447
Events / Re: How is the hotel for NHC San Diego?
« on: March 08, 2015, 05:34:57 PM »
We had an e-mail from them before the conference was announced to be in SD, where they were offering introductory rates to the refurbished hotel. Before it looked to be a little long in the tooth, but was not a dump. I have stayed in some real dumps in my day.

Will find out when we get there  if it has been spiffed up or not.

Edit - that may have just been one of the towers that got the refurb.

Edit2 - it may not be refurbished by the time we are there. It was announced but no timeline in this article.
http://www.utsandiego.com/news/2014/jun/03/town-country-mission-valley-hotel-expansion-redo/2/?#article-copy

3448
Zymurgy / Re: Forum Regulars in Mag
« on: March 08, 2015, 05:28:53 PM »
My ugly mug is in the mead article's group shots from the day we mixed the must and pitched the yeast. Old guy in the red shirt.

Mrs. R didn't recognize one guy we know who's picture was in Gary Glass's article about speaking and judging in Brazil. It was Gordon Strong, in a hat and sunglasses.

Good to see so many that I have met in this issue.

3449
Equipment and Software / Re: Rust on False Bottom
« on: March 08, 2015, 02:13:01 PM »
Barkeeper's Friend is good, but it might be hard to get in the holes. Try a past and let is set for a while, then clean off, let it air dry and the O2 in the air will passivate it .


3450
Beer Recipes / Re: Thoughts on Black IPA recipe
« on: March 08, 2015, 01:56:49 PM »
This one is a favorite. Has 80 IBUs.
http://www.firestonebeer.com/beers/products/wookey-jack

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