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Messages - hopfenundmalz

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3496
Ingredients / Re: How to make Flaked Maize/Corn?
« on: September 19, 2012, 08:28:37 AM »
there is another thread with corn and shows popped corn in it. question though, could you just take your popcorn and crush it and put into the mash?

The guy I know just puts it in the mash like you would with flaked corn.

The air popper was a good catch.

3497
Ingredients / Re: How to make Flaked Maize/Corn?
« on: September 19, 2012, 06:46:21 AM »
Not to thread jack too much, but if there is local popcorn you could use that. Pop it first, leave off the salt and butter.  :)

A guy in the club has done this for a CAP. Sun King from Indianapolis got a GABF gold for a popcorn beer.

3498
Wood/Casks / Re: Balcones Distillery Barrel
« on: September 18, 2012, 07:47:36 PM »
Just an update to an old thread on this. I aged by Wheat Wine in it 3 weeks, tasting once or twice a week and once the flavor was where I wanted it I racked it out to a keg.

That beer just won Best Of Show at the Colorado State Fair !

What type of whisky had been in the barrel?

3499
The Pub / Re: Send Gordon Stronger to Beer Camp
« on: September 18, 2012, 07:19:57 PM »
He might like to go again. Who would not?

Exactly! Who wouldn't want to go?

If you get picked, drop everything and go there,

3500
The Pub / Re: Send Gordon Stronger to Beer Camp
« on: September 18, 2012, 07:03:49 PM »
He might like to go again. Who would not?



3501
All Grain Brewing / Re: your experiences in moving to 10g?
« on: September 18, 2012, 06:19:40 AM »
Heating and cooling take longer, but are part of the process.

I would not be doing 10 gallons without a pump - no heavy lifting with a pump.

3502
Equipment and Software / Re: Best Big Burner
« on: September 17, 2012, 06:33:59 AM »
I've got a Blichmann burner, and wouldn't hesitate to recommend one. It's built like a brick sh!thouse, gets the wort to a boil fast and seems efficient.

+1 and QUIET!!! Plus, you can't beat the customer service.  Generally, John replys himself!

Yep. That Blichmann stuff is AWESOME and always worth the investment. John is a great guy - AND a Boilermaker!
John said he went to Iowa State.

3504
General Homebrew Discussion / Re: Ken Schramm in Hospital
« on: September 15, 2012, 05:14:48 AM »
Ken looks to be getting a little bored in recovery.

3505
You guys that call yourself a brew master would really crack up a true brewmasters (or at least cause an eye roll ;~) ). Just sayin'. I don't care what the dictionary says, in the industry you do not call yourself a brewmaster unless you have earned the title through apprenticeship or degree.

Keith is right.

http://www.probrewer.com/vbulletin/showthread.php?p=30145

3506
Extract/Partial Mash Brewing / Re: Water Profile for IPA
« on: September 14, 2012, 11:29:31 AM »
Martin, I have done that based on the information given by Matt Bryndilson on a BN podcast. FW starts with RO water and gets the Ca, Cl, and SO4 all in the 100 ppm range. Works for the Union Jack clone I did a few times. Union Jack has won its share of awards also.

Note to self - need to talk to the wife about another California trip. FW has a new tasting room and has expanded the brewery.

3507
Extract/Partial Mash Brewing / Re: Water Profile for IPA
« on: September 14, 2012, 08:12:31 AM »
That water looks really nice - I hate you!  ;)

The spring water advice is not the best. Do you know what the mineral content of that spring water is? If you don't, save some money and use your own water, but remove the chlorine/chloramines if it has those. Some spring waters look about like your water, some are loaded with minerals.

You might get the Sulfates and Chloride up to about 100 ppm each for starters. If you want a sharper bitterness that lingers, up the Sulfates and drop the chloride from that.

Read the Bru'nwater page and knowledge section. If you download the sheet you can look up the yellow-bitter profile.


3508
Ingredients / Re: IBU scales, why so different
« on: September 14, 2012, 07:58:06 AM »
I agree with what you are saying.

In addition, some yeast will take more of the IBUs out than others. The pH drop during fermentation does cause more to precipitate out. It is a wonder you can make predictions at all.

A brewery of a fair size can run the measurements and tell what the utilization is for their system. Sierra Nevada publishes their IBU numbers and I think you can use those as a benchmark - within production variations.

Homebrewers often try to calculate the numbers and obsess over it because they can. If one also knows that your perception can only discern a difference of about 4 to 8 IBUs (depending on who you read), then there is not much point in stessing too much over it.

3509
Ingredients / Re: IBU scales, why so different
« on: September 14, 2012, 05:12:49 AM »
Kai, that would be a good question for Tinseth.

I know that the numbers I got were for finished beer, and were pretty close to what the Tinseth formula said. Well except for the double IPA that was calculated to be very high in the 100 range, but tested at 67 IBU IIRC.

3510
Ingredients / Re: New varieties for Rhizomes?
« on: September 14, 2012, 05:10:10 AM »
Which is probably where my Columbus in the backyard came from?

Columbus is/was trademarked. Then there is Tomahawk and Zeus, both trademarked. At the NHC a few years back, Ralph Olson of Hopunion stated that those were all proven to be the same in DNA testing. He said the DNA testing was done for the lawsuit. You can do some searches to find more on that.

Don't know for sure, but I think that if the rhizome is out of the barn, so to speak, you have lost your IP and there is not much reason to protect it. The other trademarked varieties have been around for a while and some have patents to add more protection. 

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