Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - hopfenundmalz

Pages: 1 ... 230 231 [232] 233 234 ... 589
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.

The Pub / Re: Congrats to Ray!
« on: January 09, 2015, 01:03:38 PM »
Ray is a great guy to have a beer with, and talk about beer!

Ingredients / Re: Malt: 'DON' and gushers
« on: January 07, 2015, 07:20:22 PM »
I haven't got that book yet, Bell's postponed the book signing I was planning to get it at. Don't know when it will be rescheduled. Might just have to buy it.

John Mallett is the Brewery Operations Manager at Bells, I don't have a way to get directly too him, but try the homebrewing tab on the contact list below, and ask "the General Store Manager" to forward. The Bell's brewery is pretty homebrew friendly, as it all started as a homebrew shop.

General Homebrew Discussion / Re: WA area brewers!
« on: January 07, 2015, 07:10:04 PM »
Your living the dream Marc! Say hello to Tom for us. Play some Dead for Denny when he stops by,  8)

Marc, are you working with Tom?  I'm going back to Bainbridge after Kenmore, then on to Centralia the next day, so it's not a direct shot.  And I'll KNOW if the Dead is automatic vomit reflex kicks in!

PostDoc announced the addition of Marc to the Team on Facebook a little while back.

Commercial Beer Reviews / Re: Sierra Nevada HopHunter
« on: January 07, 2015, 07:08:09 PM »
Very interesting.  This actually occurred to me when I visited one of the mentioned mint extraction facilities here.  I wonder though what the difference is between this method and the CO2 extraction method.  Regardless it will be interesting to taste!
This just extracts the oils, from what I have read.

Edit - there used to be a number of mint farms not far from where I grew up. The farmers would distill the mint oils, that was very aromatic when riding in the car and the folks would drive by on of those. I think most of the mint production moved out west by the late 60s.

Kegging and Bottling / Re: Used kegs
« on: January 07, 2015, 07:04:41 PM »
Thinking about jumping on that sale from AiH but the lack of the NSF stamp makes me a little nervous.  Would it make you nervous?
AiH has said (Facebook?) that the next shipment will have NSF stamps, supplied passed ISO certification too.

Ingredients / Re: hops for kolsch 'style' ale
« on: January 07, 2015, 06:59:12 PM »
Ok well I think I will just have to wing it a bit. I think I will go with something 'noblish' for a FWH addition then maybe Crystal and a small amount of Amarillo for late additions. Probably shoot for 20-25 IBUs with no dry hop this go round. That will get me closer to a kolsch while still not being a kolsch...haha

Thinking something like
1 oz Hallertau, German Tettnang, etc FWH
0.75 oz Crystal 20 min
0.5 oz Crystal 5 min
0.5 oz Amarillo 5 min

That looks tasty. It won't be a true Koelsch, but you can't see the towers of the Cathederal in Koeln, so who cares.

Ingredients / Re: hops for kolsch 'style' ale
« on: January 07, 2015, 03:19:50 PM »
I would consider Crystal as a finishing hop. It has Hallertau character, but has some American hop character too as Crystal was one of its grandmothers. It has been tasty in an Americanized Pilsner I make.

That sounds like a great idea. Do you think Tettnang is a decent choice to go with it? I have not used either hop and will be placing an order especially for this batch.

The German Tettnanger Tettnang would be a nice spicy hop to use. The American Tettnang is different, as it has been said that DNA testing showed it to be Fuggles. It will have some US character due to terroir too.

Ingredients / Re: hops for kolsch 'style' ale
« on: January 07, 2015, 03:01:03 PM »
I would consider Crystal as a finishing hop. It has Hallertau character, but has some American hop character too as Crystal was one of its grandmothers. It has been tasty in an Americanized Pilsner I make.

Pages: 1 ... 230 231 [232] 233 234 ... 589