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Messages - hopfenundmalz

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Ingredients / Re: Wheat varieties
« on: January 31, 2014, 07:08:39 AM »
This is from memory, a long time ago, but I think Celis used soft red winter wheat. Do you have Brewing With Wheat by Heironymus?

Google found this.

Events / Re: NHC 2014 - Lottery System for Registration?
« on: January 30, 2014, 09:50:55 AM »
Pasties for entree!

I assume you mean the hand held savory pie rather than the... well 'clothing' item?
Spelling is a little different, right? Well I guess not, had to look it up.

I do have an old Tom Waits song running through my head right now.

Events / Re: NHC 2014 - Lottery System for Registration?
« on: January 30, 2014, 08:50:34 AM »
Fred and Crispy asked the signature Michigan ingredient question of the local clubs around the state, so as to give Sean some ideas. Don't know the final result.

I would love whitefish, but getting that much for one meal might be hard.

Events / Re: NHC 2014 - Lottery System for Registration?
« on: January 30, 2014, 07:37:28 AM »
I wish everyone would stop being so nice about last year's banquet meal. Worst entree I've ever had at an AHA Conference.
Salad was good. Desert was excellent. The entree was in bad rubber chicken territory. Agreed.

Events / Re: NHC 2014 - Lottery System for Registration?
« on: January 30, 2014, 07:30:05 AM »
If you have a beer in the second round, you are paying attention. If your friend(s) win a medal, you are geeked for them. If someone you know wins one of the big awards, it is even better!

If you get to walk across the stage yourself, it is a blur, but somehow you don't ever forget it.

General Homebrew Discussion / Re: Clone Kits and Competitions
« on: January 29, 2014, 06:21:56 PM »
You brewed the beer. Enter it under 14C.

Events / Re: NHC 2014 - Lottery System for Registration?
« on: January 29, 2014, 06:16:07 PM »
Quick question about the Grand Banquet & Awards Ceremony.  Is this worth attending?  What is the general event like/for....obviously assuming it is an awards ceremony.  Is it worth for an average homebrewer and non-comp entry to attend? 
The dinner is great. Several courses of beer-centric food, made with beer, paired with beer from a partnered commercial brewery. Last year it was Rogue and the chef said they used like 7 kegs to cook with.
The awards is fun, but like any other awards. Long. We knew people in the final round, so that made it exciting.

It has been Rogue as the sponsor for the banquet as long as I have been going.

Sean Paxton is the consulting chef for the banquet. Last year was under the years that he had done it before. The local hotel/convention center kitchen has to execute.

Homebrew Competitions / Re: NHC
« on: January 29, 2014, 10:12:38 AM »
heh yeah might not be a bad idea if you're shipping them... I'll be hand delivering mine :D
Well things can happen once they get there.  Just sayin' :)

That is true, as the bottles are usually stored in a working brewery cold room, that can be crowded before you put an extra 1500 bottles in there. One guy in our club had to send some in 2 years back due to an accident at the brewery.

Have a few extra, so that you can drink after first round when you get your scoresheet, and one for after second round if it advances.

Equipment and Software / Re: How do steam fired kettles work ?
« on: January 28, 2014, 01:24:06 PM »
How does a steam "fired" kettle work ?

I understand there is a steam jacket but that is all I know.  The steam is injected into the cavity between the kettle and the jacket and then what ?

Where does the steam/condensation exit ?

How hot is the boiler/steam ?

What happens if there is condensation in the steam jacket ?  Where does the water go ?

What pressure is the steam jacket run at ?

Disclaimer - I am not a steam or boiler engineer, and it has a been a long time since those engineering thermodynamics courses.

The steam would come in at high Temp and Pressure and once the steam loses heat, some will condense, and there would be a condensate drain, and the condensate would return to the boiler reservoir.

The temperature depends on the pressure of the system, at 15 PSI (29.7 PSI absolute) the temp is about 249F, which would boil wort if there is enough supply steam. I don't know what brewery boilers operate at, 10 PSI (24.7 PSI absolute) would probably get a boil going.

Steam systems are not to be taken lightly, inspections and other certification are needed. Bad things can happen with steam under pressure, so one needs to have safety in mind with steam applications.

General Homebrew Discussion / Re: Denny's been keeping his pencil sharp!
« on: January 28, 2014, 12:25:40 PM »
My copy shipped. Will go right to the Elevated IPA recipe, loved that one while in NM.

Yeast and Fermentation / Re: 2 weeks on Yeast
« on: January 28, 2014, 10:16:11 AM »
Same experience as Dan. Keep it on the the yeast, keep it warm.

Beer Recipes / Re: Marzen
« on: January 27, 2014, 07:12:19 PM »
Alright, brew day is coming up.

Looking through my hops collection I have Magnum, Sterling, and Liberty.

According to BCJP it shouldn't really matter what I use because there is little to no hop flavor and hop aroma is not even mentioned. so I lean towards Magnum and I'll save the Sterling and Liberty for some hoppier lagers.

But I'm open to being talked out of it.

A little late noble hop character isn't necessarily a bad thing (Sam Adams Ofest, for example). I'd go with the Sterling out of the ones you have listed if you do. Any of those would be fine for bittering. Personally, I'm using 3/4 oz of Sterling as FWH and 1/4 ounce at flameout (3 gallon batch) for mine on Wednesday.

No argument on using Sterling. For a more Hallertau Mittelfrueh character use the Liberty. So many choices, so few beers that we brew!

Homebrew Competitions / Re: NHC
« on: January 27, 2014, 04:20:00 PM »
But panic is it's own reward!

- Sent by Tapatalk TARDIS Edition
Don't panic and carry a towel.


Events / Re: NHC 2014 - Lottery System for Registration?
« on: January 27, 2014, 11:02:12 AM »
I hear Denver has a big convention center.

I kid, I kid. Might have to go to the GABF someday.

General Homebrew Discussion / Re: Acetaldehyde
« on: January 27, 2014, 10:30:49 AM »

Be aware that there is also a difference between acetaldehyde (green apple) and apple ester (regular non-green apple).  Some yeasts such as WLP400 throw a ton of apple and pear flavors, which has nothing to do with acetaldehyde.  If you severely underpitched or used really old yeast, you could have acetaldehyde.  If you used a Belgian yeast or even American yeast, in some instances you could get the non-green apple ester even with a good pitch.
Dave you are correct. There is the beer myth that Bud has high acetaldehyde levels, but it is due to that yeast producing apple esters.

Reference is Mitch Steele, who worked at AB.
this is true, interesting though that having attended a tasting seminar put on by Siebel, Bud was used as the control beer and was used as the sole descriptor for this off flavor with no spiking of the beer
He does point out that beer educators get this wrong.

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