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Messages - hopfenundmalz

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Beer Travel / Re: San Diego
« on: March 28, 2011, 05:29:20 AM »
History - The Spanish Missions.  
I have been to several, including San Louis Rey de Fancia (named after Louis the IX).  That one is near Oceanside.

Geeky - Mt Palomar

We will spend some time in Temecula, as a niece is living there now.  That is the wine region in that part of California.

May not be what you are looking for.

Edit - I hear they have a Zoo there.  Don't know if the wife will want to go or not, but she could talk me into it.

If we go to the zoo, I might then talk her into the Midway Carrier museum.

General Homebrew Discussion / Re: Questions About Keggle Construction
« on: March 28, 2011, 05:17:02 AM »
I use a wooden dowl that was laying around unused that I notched at one gallon increments.  I don't use it after the fire is off, but have no need to.

General Homebrew Discussion / Re: 2011 NHC label requirements
« on: March 27, 2011, 11:44:46 AM »
Thanks for posting these Janis.  I know you are busy until the awards banquet, and even until everything is mailed out afterwards. 

My entries are good to go right now, all bottled and labels are on with the rubber band.  Picking up others from the club on the 29th, going to see my brother in Indianpolis, and will drop off on the 30th.  Should be a fun trip.

Good luck to one and all!

Ingredients / Re: Cation/Anion Question re: Water Profiles
« on: March 27, 2011, 09:09:41 AM »
I found this profile which is a little higher in sulphate but I don't know how much difference it would make. Samuel Smith's Old Brewery is still using well water from a well sunk about 300 years ago. It was sunk through an old limestone quarry. Hard water is the key here. I think using either of the profiles will lend a very malty profile for sure. As far as the balance of anion to cations, I'm not sure what could be causing that to occur but this profile is a standard profile. Martin or Kai could probably explain the imbalance.
Calcium (Ca)= 105.0
Magnesium (Mg)= 17.0
Sodium (Na)= 23.0
Sulfate (SO4)= 66.0
Chloride (C1)= 30.0
Bicarbonate (HC03)= 153.0
PH= 8.33
That is the one I used a few years ago.  Hard yes, but also has a fair amount of alkalinity.  Munich water is about that for HCO3, and they adjust that down for Helles.  Let Bru'water and you rpH meter be yoiur guide for a lighter beer.  TTL is about 5 or 6 SRM.

Ingredients / Re: Cation/Anion Question re: Water Profiles
« on: March 27, 2011, 06:28:10 AM »
Martins program is a great tool for that.  The last TTL I did used a low amount of the HCO3.  When I did the first one years back, the water profile gave a high mash pH and the beer was a little 'chalky'.

Ingredients / Re: Cation/Anion Question re: Water Profiles
« on: March 27, 2011, 06:03:12 AM »
If you are making  a lighter beer like a Timothy Taylor Landlord, watch the HCO3 level.  That profile may be correct for the water, but ask what the brewers do for the beer.  Use one of the spreadsheet tools that Martin or Kai have made avaelable to get the lower level you need.

General Homebrew Discussion / Re: 2011 NHC label requirements
« on: March 26, 2011, 05:42:33 PM »
My usual way in was not there today, as I was going in through the register link which is closed.   Tygo's link worked.

Kegging and Bottling / Re: CO2 "oxygen barrier"
« on: March 26, 2011, 03:20:40 PM »
For carboys you can put the CO2 hose in and give it a shot for 20-30 seconds befoer you rack.  Then give it a shot when you are done.

You can also use carboy caps to transfer under CO2 the whole time.  Some random guys take on doing this.   ;)

You can also rack into CO2 filled kegs through the liquid out post.  Let the CO2 out through the gas in, and have the end of the gas in hose in a pail of water to keep O2 out of that path.  You can figure out when it is full with a scale.

General Homebrew Discussion / Re: 2011 NHC label requirements
« on: March 26, 2011, 02:40:25 PM »
Tygo, was not able to get there today.

I have one that I want to change subcategories for, after tasting it today.  Thanks.

General Homebrew Discussion / Re: 2011 NHC label requirements
« on: March 26, 2011, 12:21:42 PM »
Contact Janis Gross.  Be nice, she has a lot going on from now until the awards ceremony at the NHC.  She does the heavy lifting for the National Homebrewers Competition.

The Pub / Re: English Ales - Am I alone
« on: March 26, 2011, 08:29:33 AM »
Revolution had several lower alcohol beers when we were there back in Feb.

Check out Haymarket also.  They had a Belgian Single that was very flavorful, and around 5%.

Ingredients / Re: You gotta love Hops Direct
« on: March 25, 2011, 08:13:11 PM »
I will also test the Cluster in an upcoming attempt at a Ballantine IPA recreation. That one uses Cluster and Bullion.  Got a pound of each from Hopsdirect.

The Pub / Re: English Ales - Am I alone
« on: March 25, 2011, 08:08:38 PM »
Since Labor Day we have made a Mild and 2 Best Bitters.

Plan on a traditional British IPA soon.  Also made a Sister Star of the Sun, which drinks as a British IPA.

You could say I like these.

General Homebrew Discussion / Re: NHC Entry Questions
« on: March 25, 2011, 01:04:47 PM »
I remember that the results are posted for the 3 that place in each category.  Those move on to the second round.

You get your score sheets later.  Ribbons are sent if you place.

If you move on, you get instructions from the AHA on what to do for the next round.

Edit - The results are gathered and verified by the AHA.  Once all regions get the results into the AHA, there will be notification on where to find them when made public.

Equipment and Software / Re: Electric hot water tank
« on: March 25, 2011, 08:58:12 AM »
I got this trick from Crispy.  It works great.

You can calculate the propane vs electric if you know your charge for a kilowatt hour and the price of propane per pound. If the 1 kW heater is on for x hours, that is easy to figure.  If you know what you paid for a propane fill by the pound, you could put the tank on a scale and see how many pounds it takes to heat the water to the same temp.  Then that is also easy to fugure.

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