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Messages - hopfenundmalz

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3601
Yeast and Fermentation / Re: Dunkel Lager Temp
« on: February 23, 2014, 03:15:58 PM »
The one I just did was fermented at 49 -50F.  D-rest was 65F. I am now lagering at -1C, but I had success at 35F or a little lower.  Lagering at 50F is something that one would do without proper equipment, or good knowledge of the process.

Denny is correct, if the D rest worhed, crash it.

3602
Homebrew Competitions / Re: NHC
« on: February 21, 2014, 07:14:35 PM »
Hi all,

We have posted an NHC FAQ page to help answer various questions.  Please take a look http://www.homebrewersassociation.org/competitions/national-homebrew-competition/national-homebrew-competition-faq/.  Let me know if you think of any additions we should make to the page.  Thanks!

Cheers,
Janis

Looks good, Janis. Maybe add an entry that answers when the first round judging will take place and when the results will be revealed. Other than that, I can't think of anything.
Frank, this gives you an idea of when the judging takes place this year. In the past, some sites will need extra sessions to finish.
http://www.bjcp.org/apps/comp_schedule/competition_schedule.php

Janis compiles the results. The official results are released by the AHA (Janis). You may or may not have your score sheets before then. There should be a cover sheet telling you if you placed, top 3, for second round. The cover sheet may be incomplete, so don't drink all of your beers before the official release by the AHA, you might need them.

Thanks, but I actually know the answer. I was just giving her a suggestion to add to the FAQs like she asked.
Ok, rhetorical question it was.

3603
Homebrew Competitions / Re: NHC
« on: February 21, 2014, 06:47:59 PM »
Hi all,

We have posted an NHC FAQ page to help answer various questions.  Please take a look http://www.homebrewersassociation.org/competitions/national-homebrew-competition/national-homebrew-competition-faq/.  Let me know if you think of any additions we should make to the page.  Thanks!

Cheers,
Janis

Looks good, Janis. Maybe add an entry that answers when the first round judging will take place and when the results will be revealed. Other than that, I can't think of anything.
Frank, this gives you an idea of when the judging takes place this year. In the past, some sites will need extra sessions to finish.
http://www.bjcp.org/apps/comp_schedule/competition_schedule.php

Janis compiles the results. The official results are released by the AHA (Janis). You may or may not have your score sheets before then. There should be a cover sheet telling you if you placed, top 3, for second round. The cover sheet may be incomplete, so don't drink all of your beers before the official release by the AHA, you might need them.

3604
Beer Travel / Re: Kenai, AK
« on: February 21, 2014, 11:25:57 AM »
I was kind of surprised.  There are about 11 hours of light here now.  Wednesday we drove the 1.5 hours to Homer for dinner and a stop at the Homer Brewing Co.  The beer was good but not inspired. 

Yesterday at Kassik's was really good, very interesting beer.  Especially their Chocolate White Ale, but their Morning Wood IPA was excellent as well.

The scenery in Homer was super when we were there. The beer at the brewery was OK, looked like your typical small Peter Austin system, and probably used the Ringwood strain from the taste.

This was about 10 years back. Got to be a much better beer scene on the Kenai peninsula now.

3605
Beer Travel / Re: Kenai, AK
« on: February 21, 2014, 07:06:56 AM »
More breweries than when we were on the Kenai peninsula. How short is daylight this time of year?

3606
Yeast and Fermentation / Re: Purposely stressing yeast
« on: February 20, 2014, 02:41:34 PM »
Chris White was at our LHBS for big brew. Asked about English ales and esters, he said the English brewers underpitch.

I used to make some tasty English bitter and milds back in the day before I learned better techniques. Then I learned how to make lagers. I was pitching big and oxygenating. Those lacked character. Stopped using O2 and it was better. Will try about 2/3 the pitch rate next time, maybe one half.

One of the local brewpubs doubles the pitch rate of the house yeast, WLP 022 Essex Ale, when they want to make a clean APA.

3607
Hop Growing / Re: Bine dried hops
« on: February 20, 2014, 12:15:56 PM »
Amazing how the correct search terms can improve your Google-foo... ::)

Here is a thesis from Oregon State in 2013.

He compares early, typical and late harvested Cascade and Willamette.
Interesting results ....although his "late" only goes to mid September...so not exactly what I am looking for. 

However, beer tasters liked the typical hops more that the late hops.

Some things like AA go up with late hops, but the onion/garlic and 4MMP go up IIRC.

3608
Beer Travel / Re: Initial thoughts on Munich
« on: February 20, 2014, 11:26:02 AM »
I got a head-flu yesterday, so that's put a damper on my drinking. Hopefully I'll rally enough to make it down to Borough Market before I leave on Monday!
Foodie paradise. Buy enough for a lunch.

The Rake is a new craft bar. The Market Porter is on Stoney St. By the Market, great selection of ales, but it can be crowded. Not far, across Bourough High St is the. George Inn, where Shakespeare is said to have put on plays. A ways south is the Royal Oak on Tabard St, a Harvey's Pub. Their line of beers should be tried.

3609
Hop Growing / Re: Bine dried hops
« on: February 20, 2014, 11:14:31 AM »
If I pick ones that look like that, and give it a rub, it is not good, cheesy and like vegetables going bad.

Really interesting, thanks.

FWIW, I am not talking about using the hops right now...I was thinking more around Thanksgiving time before winter set in.

I think I might try it this year, and have kind of an experimental approach in mind in order to eliminate some variables.  Thinking of two batches using Dennys RIPA recipe with Mt Hood and CTZ... one with normal harvest time and drying techniques, and then a later second batch using the same plants but with bine dried hops sometime in November.

I guess I am just intrigued by what the age might bring to the party...I mean we have regular hopping, mash hopping, first wort hopping, dry hopping, fresh and wet hopping...why not bine dried hopping ;D ....or  ::)

Cheers.
Try it and report back. Could be worth it.

3610
Beer Travel / Re: Initial thoughts on Munich
« on: February 20, 2014, 11:13:05 AM »
Bonus London edition!

So I went to visit a friend in London. I know a week is hardly enough time to make a decision about a place, but here are my initial thoughts: I found a bunch of "craft beer" pubs here, but they were all super trendy, and crazy expensive. Like 6-10 pounds per pint, and quality was pretty middling, compared to "craft" beers in the US. But, maybe of the dozen or so I tried, I just got all the bland ones.

Also, a lot of the pubs are owned by chains now. Nicholson's pubs are decent, as far as selection and price (more like 4-5 pounds per pint), but my favorite were the Samuel Smith pubs. Many of them have the Old Brewery Bitter on cask/hand pump, and they all seem to have the Extra Stout on nitro. Their Dark Mild was good too. The pubs seem to be the stereotypical "British pub" of my imagination: 19th century styling, dark wood, and at Ye Olde Cheshire Cheese the front door is on a narrow alley, and you can sit in the basement alcoves.

I have been pretty impressed by the ciders here. I had a handful of them at one of the craft places, and they were really good, although most tend to be pretty sweet.

I went to Craft Beer near Farringdon Station a couple years back, and did not remember prices like that. Yow!

Euston Tap was pretty good, you could find some US beers on tap there, I drank the real ale though.

I remember the prices per pint about like my town in MI, except a little better when you were getting 20 oz. pints vs 16 oz. it would be sad to see those prices when we go back.

There is a guys in Burrough Market that sells cider from his farm in the new Forrest. You can get varietal ciders like ones made from Kingston Black.


3611
Yeast and Fermentation / Re: Next improvement Oxygenation
« on: February 20, 2014, 06:38:31 AM »
The recommendations I have seen is 1 liter/min for a minute in 5 gallons of regular strength beer. I use that for my lagers. For 2.5 gallons cut the time, or the flow, in half.

I was using O2 for everything, and found my British ales that should have ester character to be too clean. Now those just get air from pumping over to the fermenter, no shaking or mix stir.
Edit - if racking from the kettle to the fermenter, then I would use the mix stir or shake.

3612
Kegging and Bottling / Re: What size CO2 tank is appropriate?
« on: February 19, 2014, 06:12:39 PM »
I get fills for $2/lb at the LHBS. That is slightly cheaper than the fire safety place. Last time i got the 20 filled it was about $18 at the fire safety place. Paper work and time is the cost, the CO2 not so much. The 5 goes to the LHBS. The 10 goes to the LHBS if the fire safety store is not open - more limited hours.   You can figure where the 20 goes.

3613
Events / Re: NHC 2014 List of Speakers is Up
« on: February 19, 2014, 06:06:17 PM »


Pro night is now the reception, ends at 7:30, and you go on the town or whatever. Social well?

After Club Night or last hour on Saturday are though for me.

Last year it was the morning after pro night (I think) that you sat next to me at Stan's talk and said it was a rough night

I think it was rougher after Club Night. Yes, I am getting old. But you must have noticed. Say hello at the conference if you see me.

3614
Events / Re: NHC 2014 List of Speakers is Up
« on: February 19, 2014, 04:00:32 PM »
holy crap.  there's way too many to attend!   :'(

Cider!  yes!  I hope we see a professional cidermaker or two serving their stuff sometime during the conference too...

either way, looks like we're gonna get learnt reel good this year!
registering now.

Crispy has said that there will be 4 tracks of speakers this year. Will have to pick and choose for sure.

5

5 tracks! Of course there will be one hour where I have to make a hard decision between 5 presentations I really want to see. :)

Hopefully it won't be the first one in the morning after pro night again.

Pro night is now the reception, ends at 7:30, and you go on the town or whatever. Social well?

After Club Night or last hour on Saturday are though for me.


3615
Events / Re: NHC 2014 List of Speakers is Up
« on: February 19, 2014, 02:59:36 PM »
holy crap.  there's way too many to attend!   :'(

Cider!  yes!  I hope we see a professional cidermaker or two serving their stuff sometime during the conference too...

either way, looks like we're gonna get learnt reel good this year!
registering now.

Crispy has said that there will be 4 tracks of speakers this year. Will have to pick and choose for sure.

5

5 tracks! Of course there will be one hour where I have to make a hard decision between 5 presentations I really want to see. :)

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