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Messages - hopfenundmalz

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3586
Ingredients / Re: Need help for a authentic baltic porter.
« on: May 21, 2014, 10:58:53 AM »
I haven't brewed this style myself yet, but I would certainly choose high-quality continental malts (Best, Weyermann, etc.). And you don't necessarily need a lager strain to be authentic on this style. I know Sinebrychoff uses an ale strain for theirs (allegedly smuggled back from England), and that is one of the best examples of the style, IMO. I'd just stay on the cool side with your fermentation if you go the ale route.

Ive read that using ale yeast for this, where can I get my hands on Sinebrychoff!  lol,  Thanks for the info

Have a question about crystal malts and darker malts.

Is there a difference between domestic crystal and let say english crystal and what maltster produce english crystal?

With respect to dark malts would there be a difference of using domestic over continental?

Dark malts can be 100L different in color from on maltster to the next.

For a Baltic Porter I would go with German malt for base and some specialty, and English dark roast malts. I don't think you will get the same flavors from domestic base malts.

You might also consider some molasses in small quantities, or make your own invert III (recipes for boiling sugar to the right color are on the net).

3587
Events / Re: Ride Share - Airport/Conference 2014
« on: May 21, 2014, 05:17:48 AM »
Fortunately, I don't live near SD - so no sweat for me!
As if Fred, Crispy, or I live any closer to GR.

3588
Events / Re: Ride Share - Airport/Conference 2014
« on: May 20, 2014, 07:51:49 PM »
I think we've hit on the solution - Fred and Crispy should serve as shuttle drivers for all conference attendees arriving at the airport.
That could be a bad precedence for San Diego next year, if you know what I mean!

3589
Yeast, barley, and hops should be pretty easy to find over there. But if you want to use fruit, corn, rice, spices, etc, you'll have to buy those in France and smuggle them in at night. If you get caught just tell them you are making pudding
When I lived in Germany, 98-99, I would ask about homebrewing there. The reply's were along the lines of: it is not done, it is not allowed, and why would you want to do that.

A few years back a German lady sent some information to the wife about Hobby Brewing being taken up by young "artists". It has become more popular, but not to the levels in the US.

For the OP - This guy is an American living there, I think I have read about him somewhere not so long ago. Looks like the online shop is in the Darmstadt area, not so far from your base. Dry yeast only, but some of the dry yeast is pretty good these days. Use Google translate if it appears in German.
http://amihopfen.com/
http://amihopfen.com/About-Us:_:4.html

3590
Events / Re: Other Transportation at Conference?
« on: May 19, 2014, 07:51:36 PM »
Any word on shuttles or groups going the Brewing Network party on Thurs as this is about 5 miles from the conference?
One would assume buses. We had buses at Minneapolis, SD, Seattle, Philly. That trend has a high probability.

3591
There is a German Homebrewing forum.
http://hobbybrauer.de

You will be close to the Bitburger brewery, which is a large industrial brewery.
Not too many breweries or brewpubs in that part of Germany.

http://beermapping.com/maps/maps.php?m=germany#lat=undefined&lng=undefined&z=8

3592
Beer Recipes / Re: Smoked Ham on Rye with Mustard Beer
« on: May 17, 2014, 06:30:06 AM »
To me, the Briess cherry wood smoked malt is overly harsh and phenolic.  At 30% I would go with weyermann rauch (beech wood smoked) instead.  For more intense smoke I would replace all of the pils malt with the rauch malt.

Good points, thanks.  I've used both malts a few times in various quantities, but used them conservatively because I was chicken. Weyermann seems more forgiving and reminds me more of a camp fire than a smoked ham when it's fresh then it fades to ham after several months.  Breiss is piggy at 15% after a month.  I might be overdoing it with 30% Briess.  It's what I have in stock, so I will might use less than 30% of it and increase the base malt.

Aecht Schrelenka Marzen is one of my favorite smoked beers.  When it's fresh, it tastes like a campfire smells with a dusting of noble hops.  With age it tastes like smoked ham and okra. I like both versions.       
Really old it starts to be liquid smoke. Yuck.

3593
Hop Growing / Re: 2014 hop gardens
« on: May 16, 2014, 10:21:56 AM »


I am new to growing hops, but mine took off like a rocket compared to last year.  Should I be concerned or am I just going to have an early crop?

-Tony

No concern at all! You have a much more established root system. You may get an early crop, but I have found hops to have a pretty predictable harvest time, which I believe is more related to the amount of sunlight the plant is getting. You should get a bigger harvest this year though!

I find that the amount of sunlight, rain, and temperature in the summer can swing the pick dates by a couple of weeks. Last year the European varieties were ready to be picked around August 10. Most years they are on a little before Labor Day. Some other varieties can be done a week or two after Labor Day, but sometimes it is almost Oct. I have come to think that they are ready when they are ready.

3594
Yeast and Fermentation / Re: ferm wrap question
« on: May 16, 2014, 09:15:59 AM »
I use electrical tape, but it is on a SS conical, will work on glass

3595
The Pub / Re: Stone Brewing evacuated
« on: May 16, 2014, 09:14:26 AM »
They evacuated yesterday afternoon from what the press is saying. Today?
Timelapse video of the fire from the roof.

http://www.utsandiego.com/news/2014/may/15/coco-fire-video-timelapse-stone-brewing-company/

3596
Commercial Beer Reviews / Re: Alpine nelson
« on: May 16, 2014, 09:05:40 AM »
Nelson hops are to me like Fuggles to Denny.

I find the cheap white wine taste I get from them to be terrible. Friends whose judgement of beer I respect like them. We all have our unique taste profile.

3597
General Homebrew Discussion / Re: Lowering ph level
« on: May 15, 2014, 08:21:10 PM »
The pH of the water has little influence on the pH of the mash. You need to understand the buffering capacity of the water, which can be low or high at a given pH.

Certain grains will have higher acidity than others and how much are used, along with the hardness of the water (mainly Ca, and to a lesser extent Mg) combining with phytin from the malt, will lower the mash pH.

So it is not simple, and we can't answer the question as stated. Programs such as Brunwater will solve the problem for you, if you know the water report and the grist for the recipe.

3598
Ingredients / Re: Repackaging (Maillard Malts)
« on: May 15, 2014, 05:55:59 AM »
Northern Brewer does seem to love branding lately.

Sent from my XT1030 using Tapatalk

And Midwest Supples.

3600
Pimp My System / Re: Wood Framed Kegerator Build
« on: May 13, 2014, 03:16:33 PM »
That looks like a classy piece of furniture. Good job on that!

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