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 ... 545
3466
Yeast and Fermentation / Re: German yeast in a Cali Common?
« on: June 18, 2014, 12:52:09 PM »
If you are having it judged, some may say it ends up to clean. That strain is fairly clean up to 60F+, while the SF lager yeast is more estery at 60.

3467
Beer Recipes / Re: IPA Recipe
« on: June 18, 2014, 09:12:14 AM »
Quote
Depends on what you're after. If the goal in a low mash temp is to attenuate well (with a low FG) and have,for example, what the Belgians call a 'digestible' beer , then it seems counterproductive to drive the FG back up with unfermentables. I'm not saying it can't ever have a place in beer, but I'd rather control body with mash temp most times. YMMV.

8oz of Carapils in a 5.5 gallon batch will increase FG by 0.001 gravity point at a low mash temp without increasing subjective sweetness while adding more body than the same beer mashed higher that finishes at the same gravity and sweeter.

Like you said.  It all depends on what you want to achieve.  Carapils can achieve things that can't be duplicated by the same grist without Carapils at a higher mash temp.

I brewed an all Pilsner base malt IPA with carapils to bump up the body inspired by this thread yesterday. :) But I stick by my original remarks... I don't "think" you need the carapils in this recipe. Not am absolute, just a suggestion. I think that there are too many IPAs out there with too much perceived body. And there is no suggested mash temp. So in reality, in this recipe, I'm not sure what the carapils would be for. But maybe it's exactly what the OP wants.

First time I used cara pils in an IPA recipe was 10 years ago in a Russian River Pliny cone and that turned out pretty good, but Ive not used it in an IPA recipoe since and they've turned out purdy good, too.

You will have a very nice beer. For the record I really like 100% Pilsner malt Pilsners. No problems with body or head retention.

3468
Events / Re: 2014 NHC Grand Rapids Review
« on: June 18, 2014, 09:09:14 AM »
I just have the usual June allergy issues.

3469
Events / Re: 2014 NHC Grand Rapids Review
« on: June 18, 2014, 07:33:45 AM »
Believe me, I've emailed the folks at the AHA about the BN thing.  (I also voiced my opinion to them back in 2011 when they won in San Diego too).   I haven't received a response yet.

My email to them the other day is this....

Gary - great conference.  Thanks for putting on an event for our crazy community of homebrewers!   Everything was great, and Grand Rapids was a great location for the conference.   The hotels and breweries were within walking distance, what else could you ask for?!

My only complaint is this whole Brewing Network thing as COTY.  To be blunt, it's shocking and disappointing that the AHA allows this. I dont use their site or listen to their broadcasts (I'm all forum'd out after years of participation),   but I understand they are a valuable resource.    But they simply are not a homebrew club in the traditional sense.     If local homebrew clubs could recruit across the country I'm sure they would score more points too.  But they can't because they are local homebrew clubs!   


I sense an AHA survey in our future...

I'd be curious to see the rosters of the local clubs to see if all their members are local.  Looking through the first round results, I saw a member of QUAFF who lives in AZ.  Not exactly local but not nothing their situation, I cannot pass judgement.  And let's not bring up the whole Gordon Strong/St. Paul B.S...I never had a problem with that.  I'm pretty sure I could become a member of DOZE or QUAFF if I paid my dues.  Again, I've entered under the BN before when I wasn't part of a club, but now I enter under my local club even though I know we'll never get COTY (I'm the only one who enters Nationals on a regular basis).

If they decide (hopefully by getting input from the members and not making some totalitarian decision) to disqualify the web-based clubs, they will make changes to the COTY award so it doesn't become the QUAFF/DOZE/STPAUL award every year.

Also, you need to remember that the Brewing Network and The Brewing Network Club are totally separate.  Yes, the BN gets the recognition and the grief, but it is a separate entity, not controlled by Justin or the BN staff.  And by disqualifying them, you also need to disqualify "club" like Chop and Brew and Homebrewtalk.

I wonder if the AHA can do an analysis of the points earned by each club to see where they came from.   Since the Club-Only comps are no longer included after this year, I wonder if that's where the BN got a lot of their points.
Talking to Gordon some years back, he said he was in Minneapolis/St. Paul once a month for a business trip, and started going to the St. Paul clubs meeting. Then Kurt Stock said if you are going to hang around with us you need to compete with us.

Jamil competed with Quaff, even though his address was near Sacramento, which is not exactly close to SD.

3470
Yeast and Fermentation / Re: First Funky
« on: June 17, 2014, 05:50:44 PM »
Tasting the beers in the session convinced me. It is hard to taste those over the interwebz years later.

3472
Equipment and Software / Re: New Equipment at NHC
« on: June 17, 2014, 08:56:23 AM »
There was a small 1 gallon counter top draft system, called SYNEK, that used like 1 gallon mylar bags to keep the beer in.  They are starting a Kickstarter in the next couple days.

Another new item was a smaller Brewhemoth that was unveiled.  It was basically the same as the normal one except more in the 14 gallon range.

The SS Brew Tech stuff has been around for quite some time (though I admit I like their small conical). 

The Clear Draught System has been around for awhile as well.

National Chemicals had a new cleaner that came in tabs and was meant to be dropped into a 1/2 to 1 gallon growler and left to sit to clean it.  I got a sample but have not tried it out.

Not really new but I never saw it before O'Connors Homebrew Supply has a large pitch of a 'West Michigan Ale Yeast'.  I picked up a vial to give it a whirl.

There were these 'TurboPots' that had finned bottoms and were suppose more efficiently use the heat from your burner and heat quicker.  Looked pretty interesting. http://www.turbopot.com/

The turbo pot does look interesting.  Seems like one of those ideas that looks obvious after someone else comes up with it.   ::)

I wonder if making each fin a "swirl" to the edge of the of the pot would be ever more efficient?  Of course the manufacturing cost might out weigh the benefit.

Very cool!

Paul

I said "why wasn't this done before for pots".  Finned heat exchangers are in wide use. Those fins looked like they were machined in with a CNC machine. Spiral might be only marginally more.

3473
Events / Re: 2014 NHC Grand Rapids Review
« on: June 17, 2014, 08:51:27 AM »
A few people liked the early morning running tours of GR. I am not a runner, I just heard about it.

Did anyone take the bus tours to breweries? I didn't have time for those. Interested if they were good.

Austin would be fun, but it only has the one commuter train, and I have never used the bus system there. I stay away from 6th street, as I am way too old for those shenanigans.




3474
General Homebrew Discussion / Re: 2014 NHC Seminars
« on: June 17, 2014, 08:44:20 AM »
Awesome Duncan, thanks for all your efforts.  I don't mind waiting a month or two...I'm sure the AHA folks need a little break after getting back home from NHC too.

Great conference and can I say your security detail are people not to be messed with, but are some of the nicest people at the conference.

The stern looking guy with the crew cut, Kevin, remembered me from last year (in a good way). Talked to him several times and had good conversations. At the end he said that crowd was well behaved, and he really liked the layout of the Devos from his perspective.

3475
Beer Recipes / Re: IPA Recipe
« on: June 17, 2014, 06:57:52 AM »
my only complaint is I don't think you need the cara pils.

At GR Jeremy Kosmicki said he does not pay attention to what is said in the interwebz. He brews to his taste, uses a lot of carapils and crystal in his beers, and is after balance, not the West Coast thing.

It was refreshing to hear that. Not that I like carapils and crystal , but I appreciate the end beer.

What about books? Is it ok to listen to what's said in them? If so I'd suggest to consult Mitch Steele's IPA book about the over use of crystal malt in IPA brewing. I'm assuming Mitch brews to his taste too. ;)

Seriously, I agree that everyone should brew to your taste. My tastes don't appreciate the combination of too much crystal malt in addition to american C hops. But I don't think the OP is doing theat here. That said, I still don't think the .5 lb of cara pils really does much for the recipe.

He is one of those West Coast guys.  ;)

3476
General Homebrew Discussion / Re: 2014 NHC Seminars
« on: June 17, 2014, 06:55:45 AM »
I would say it's usually about a month after the conference if I remember correctly.
Agreed, and some presentations take a little longer to show up. Some will be on the site in a month or so.

3477
Events / Re: 2014 NHC Grand Rapids Review
« on: June 17, 2014, 06:53:25 AM »
The BN as Club of the Year is a complete sham.   Quaff was robbed again.  When is HomebrewTalk going to form a club??   

I believe HBT is a registered club as is Chop and Brew.
Quaff got close but the rumor going around was they were purposely entering in different regions so they wouldn't be competing against each other in the first round.  Also, there was a rumor (can't verify though) that they were willing to give entrants a free first year membership if they entered under QUAFF.

I didnt mind the BN winnning as a club in the beginning, but now that they are a Business first, IMO that makes them not a club. Time to explore a rule change there on what identifies you as a club.

FYI.. The Brewing Network CLUB was not setup by Justin or anyone on the BN staff.  It was a BN listener that didn't have a local club near them.  I've won under the BN club before but since have joined a local club and always enter under them.  Justin accepts the award for the BN club, but has always made an effort to get those prizes out to the actually winners (he gave away a whole Lost Abbey gift set that the club won last year to the winners).

I think Club-only comp points for the first part of the year were included since they still had those comps through May/June.  I believe this is where the BN get a bunch of points.

Regardless, the rules were followed and the BN Army won fair and square.  Ask the GC to bring up the issue this year and change the rules, but you do so by alienating several members with no local club.

The booing this year was the worse it's been in the past three years.  There was more of that than people applauding.  It really is a shame, and puts a black mark on a substantial percentage of the AHA membership.

QUAFF used to get boos, so did the St. Paul club at the end of their streak. Both had multiple Ninkasi winners in the club that helped the win. Some did not like that fact.

After the ceremony I was talking up front. Justin said QUAFF lost by 6 points. He said they should take it to the BN as next year it is on QUAFF's home court. Then Kurt Stock told Justin he was joining QUAFF next year. Zing! Kurt has a great sense of humor, said that if you don't know him.

I agree that BN won fair and square under the rules that take virtual clubs into account.

3478
Yeast and Fermentation / Re: First Funky
« on: June 17, 2014, 06:13:05 AM »
The brett will actually convert some of the esters/phenols and acids produced by the saccharomyces strain that the initial beer is fermented with changing them into more funky compounds that we all know and love in these wild styles.
Greg Doss did a talk a a few years back that had samples. Clean yeast strains gave insipid funky beers, 3878 was wonderful as the primary yeast. The talk is on the conference page somewhere.

What does that trick do?

It adds starch for the bugs and critters. Easier than the traditional turbid mash by a bunch.

3479
General Homebrew Discussion / Re: 2014 NHC Seminars
« on: June 17, 2014, 04:56:31 AM »
Those take some time. The AHA staff was at the conference, and has to unpack in Boulder. They moved to a new office 2 weeks ago. Give it some time.

3480
The gurus in West MI like Hill Brothers in Alpine MI.

Pages: 1 ... 230 231 [232] 233 234 ... 545