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Messages - hopfenundmalz

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3601
Going Pro / Re: Another view about commercial Nano brewing.
« on: May 03, 2012, 06:11:58 PM »
Ironically, I have been looking at these numbers quite closely as our tasting room where we planned to sell 4, 8, and 16oz samples of the beer has come under quite a bit of attack by local residents.

In our market, with my overhead (rent, utilities, etc.), using the standard sixtel pricing in our area, I would need to wholesale 500 barrels per year to break even. That is a lot of brewing on any system less than 10 barrels. That is self-distributed of course, if I had to use a distributor, it would be more.
Dark Horse here in MI made 9300 barrels last year with a 7 bbl system.  Not a nano, but you can be making a lot of beer with a system of modest size.

3602
Going Pro / Re: Another view about commercial Nano brewing.
« on: May 03, 2012, 06:06:41 PM »
Refrigerated trick?  :o

3603
Ingredients / Re: a question about pickling lime v. chalk
« on: May 02, 2012, 05:43:44 AM »
Read through Martins thoughtful post. One should be aware that some of the successful Michgan breweries known for their Porters and Stouts have highly alkaline water.  Disclaimer - I don't know what they do for water adjustment. I did want to point out that the tap water in Kalamazoo has >400 ppm of bicarbonate if I remember the discussion with another homebrewer.

My tap water is from wells in town, and has a 364 ppm bicarbonate level. See the "post your water report thread" in the Ingredients section for my report if interested.

3604
Ingredients / Re: a question about pickling lime v. chalk
« on: May 02, 2012, 05:27:37 AM »
You can get it at a supermarket by the canning supplies. One bag is a lifetime supply and it's only a few dollars.

The closest Walmart to me used to carry lime with their canning stuff, but they don't anymore. Sometimes hardware stores carry canning stuff, but none of the hardware stores around me carry lime. All of the Mennonite stores by me carry it, though. Just FYI, it might be hard to find.

well then, the amish store near my mom's probably will have it too.
I found my bag at a farm supply store that had a canning section. It was the dead of winter.
Walmart may have a canning section that is seasonal in the Midwest.

You could also search for "Mrs. Wages" and buy online.

3605
Events / Re: NHC seminars
« on: May 02, 2012, 05:17:11 AM »
The talks are all open seating. Some can get very crowded, and if you are late to it you will be standing.

Keep your eye on the NHC homepage, as the schedules should be posted soon. If not you can always see the tracks in the program. It only takes me about 2 minutes to mark off the ones I want to go to.

3606
Beer Travel / Re: Six hours in Heathrow: Go local or hit the tube?
« on: May 01, 2012, 07:43:28 AM »
You will have to look around for a Berliner Weisse, it was mainly Pils when I was there.

In London look into the walk along the Thames between the Fullers Brewery tap in Chiswick and and the Dove in Hammersmith.  Several other decent pub on the river.


3607
General Homebrew Discussion / Re: 1st round NHC results
« on: May 01, 2012, 06:20:39 AM »
I agree. If money is an issue the certificates could be the first thing to go. I have never kept mine.
Yeah, that seems like a waste to me too.  I guess it's back to the t-ball reference where everybody gets a trophy.
I noticed that one of my entries got an honorable mention.  I wonder what I get for that?
Maybe a certificate? 

Could not pass that one up!  ;)

3608
General Homebrew Discussion / Re: 1st round NHC results
« on: April 30, 2012, 01:05:13 PM »
If every AHA member got 1 entry, there would be in excess of 30K entries.  That would exacerbate the problem.
If everyone got one entry, and the Ninkasi was based on the medal points divided by the number of entries - every Gold winner would be Ninkasi winner! Problem solved!

Oh wait, what?

Edit -  ;D

3609
General Homebrew Discussion / Re: Berlinner or Lambic?
« on: April 30, 2012, 09:04:44 AM »
You have to seek out Berliner Weisse in Berlin.  It is a dying style. We were there in 2002.  A really fine city to visit, if you have not been to it.

My wife had a few there, from bottles. Never saw it on draft. She had a hard time convincing the bartenders that she wanted it "Ohne Schuss!".

The Schultheiss had some Brett character, the Kindl had none. Both had lactic sourness. I think only the Kindl is brewed these days. Correct me if I am wrong on that...
 

3610
General Homebrew Discussion / Re: To our Governing Committee
« on: April 29, 2012, 07:37:36 PM »
The AHA is experiencing rapid growth.  There are more and more brewers that want to compete.  These and other related issues are on the table for discussion and the GC will continue to search for answers.  Maintaining a high standard of quality while increasing the volume of entries in the NHC will be very difficult.  We will need more judges participating in the future.  It may also mean more judging sites and more staffing.  This will be a challenge and will induce more stress on the system.

I am hopeful for a remedy to this issue and will try to seek a resolution.  This will not be easy by any means, but I will be focused on this and other related issues in the coming months.
+1

If you compete, think about becoming a judge (I finally did). One way to help the backlog of people who want to enter is to work at the other end and help as a judge. It does not all happen without people whe judge, work as stewards, and organize.  Many layers have to work for it all to happen.


3611
Kegging and Bottling / Re: O2 Barrier caps... Really?
« on: April 29, 2012, 09:24:50 AM »
I've heard that Sierra Nevada changed their bottles from screw off caps to pry off caps just so theycould switch to O2 absorbing caps.   Those guys know their sh*t.

I thought it was a new plastic that had 1/20th of the O2 getting in over time. There was a little said about it in the 2009 keynote at the NHC, and a graph. You can download it here, it is a little big.

http://www.ahaconference.org/past-presentations/2009-presentations/

3612
Ingredients / Re: a question about pickling lime v. chalk
« on: April 29, 2012, 08:50:37 AM »
You add chalk to the mash to get some of it to dissolve at mash pH. Even at finished beer pH it doesn't all dissolve. Try it!

In beer it should dissolve, but the issue according to John Palmer is that the reaction takes a long time. Same for the mash, you are done with the mash before the chalk is all dissolved, that is from a talk he gave at the WEB homebrew competition.

This is more chemistry than this engineer cares to digest - from UC Davis!
 http://lawr.ucdavis.edu/classes/ssc102/Section5.pdf

The color chart here at the bottom shows the equilibruim of the carboante species vs pH. Note that is equilibrium, which takes time.
http://research.nmsu.edu/molbio/bioinfo/tutorials/env-engr/carbonate/carbonate.html

3613
Ingredients / Re: a question about pickling lime v. chalk
« on: April 29, 2012, 07:45:36 AM »
Forgot to say KAI has some info on dissolving chalk on braukaiser.com.

3614
Ingredients / Re: a question about pickling lime v. chalk
« on: April 29, 2012, 05:33:14 AM »
Chalk does not dissolve readily. You can bubble CO2 through water and chalk to dissolve it. If you have a carbonator cap and a big plasitc drink bottle, you can fill about 3/4 full, add chalk, pressurise with 30 PSI and shake. If all the chalk does not dissolve, vent, add more pressure and shake again. And so on.

Pickling lime dissolves quickly. The OH ions combine with the H ions to form water. The other thing you add is Ca, which does not impact the flavor. I point this out due to the fact that some use baking soda, but that adds Na.




3615
Kegging and Bottling / Re: O2 Barrier caps... Really?
« on: April 29, 2012, 05:25:30 AM »
The standard caps go on the run of the mill beers that are not for aging. Big beers, cides and meads get the O2 barrier caps.

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