Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - hopfenundmalz

Pages: 1 ... 239 240 [241] 242 243 ... 428
3601
General Homebrew Discussion / Re: Quick Hop Aroma and Flavor Loss
« on: December 07, 2012, 07:35:52 AM »
Try to keep O2 out of the process, purge the keg with CO2. Keep it cold. That is all I've got on this.

3602
Events / Re: 2014 NHC is in Grand Rapids MI
« on: December 06, 2012, 03:22:14 PM »
I saw this a couple months ago.  The venue actually had it listed on their events page.  I didn't want to be the one to let that cat out... ;D

Looking forward to this one too!

I saw that on the venue's website, too. And I too kept mum.

Damn Texas Laws.  I was looking forward to a "local" NHC.

Really like Austin. The music and BBQ are great there. Visit family there once a year, at least.

3603
Events / Re: 2014 NHC is in Grand Rapids MI
« on: December 06, 2012, 02:21:26 PM »
It's the lakes. Fools us all.

We call it the North Coast or the Third Coast.

3604
Events / Re: 2014 NHC is in Grand Rapids MI
« on: December 06, 2012, 02:19:22 PM »
Another east coast - ish. Cool!

Its all relative. Midwest.

It will take me about 9.5 hours to drive to Philadelphia. One can drive the same distance and time from San Diego to Deming, NM. I don't consider NM on the west coast.  ;)

There were a lot of rumors at the NHC, but this one was the credible one. Best worst kept secret ever.

3605
Events / 2014 NHC is in Grand Rapids MI
« on: December 06, 2012, 02:10:35 PM »
This was on the interwebs today and is popping up on other forums.

Gary, Crispy, or Fred might add to this later.

Sort of local to me.  About a 2 hour drive. :)


http://www.grbj.com/articles/75647-beer-association-taps-grand-rapids-for-national-convention

3606
Homebrew Clubs / Re: Any Arkansas Clubs?
« on: December 06, 2012, 10:00:57 AM »
Use the handy directory in the AHA homepage. Select USA and Arkansas in the drop downs.
http://www.homebrewersassociation.org/pages/directories/find-a-club

3607
Beer Travel / Re: San Diego Mission Beach Area
« on: December 05, 2012, 01:53:37 PM »
Really liked the Pizza Port in Ocean Beach when at the 2011 NHC. Might be too far to walk, as it is across the inlet.

3608
Ingredients / Re: Post your water report
« on: December 04, 2012, 08:03:15 PM »
Use a tool like Bru'nwater to calculate the salt additions when using RO. It helps me dial in for the beer I am brewing.

If you need some alkalinity, get some pickling lime. You can find it at a farm supply store in the canning section. I no longer use chalk, and baking soda only on occasion.


3609
Ingredients / Re: Tart cherry juice concentrate
« on: December 04, 2012, 03:37:09 PM »
Just had my cherry juice for the day. The bottle of concentrate had the company, which is from Michigan, and below that in the fine print "product of Turkey". They had to find the tart cherries somewhere. Now I know one of the wheres.

yeesh - I'll check the bottle I have left over. I want to make sure my cherries are AT LEAST from this country, hopefully from the midwest. Thanks for the heads up!

Michigan is the #1 producer of culinary (tart) cherries. The crop was 3% of last years, so good luck on finding domestic. I will use a concentrate made from imported cherries if I have to. Poland was another place they were looking at for importing tart cherries.

Edit - the company that is on the label is in the heart of the cherry growing region of Michigan, so they had to do something. Such is agriculture.

 

3610
The Pub / Re: Not a good time to be a French Brewer 8^(
« on: December 04, 2012, 03:29:18 PM »
Some facts on tax rates on beer.

http://www.brewersofeurope.org/docs/publications/BED2012.pdf

Without trying to get political, Former Eastern block is low. Scandinavia is very high as I found in my business trips to Sweden. My Swedish friends said it was a "sin tax".

Edit - I knew the tax in Germany was low. It was lower on wine, from what my friends said.

3611
Ingredients / Re: Dry Hopping research - Interesting
« on: December 04, 2012, 03:20:53 PM »
Section 1.3.4 provides support for the theory that first wort hopping provides a mellow bitterness because of the precipitation of polyphenols with protein during the boil.   This section doesn't address how aroma and flavor survives the boil.

The aroma can come through if certain compounds that are soluble (linalool and geranol) combine with the sugars for form glycosides. The yeast is thought to break the bonds to get the sugars. The compounds left are the refined aromas the German brewers like. The essential oils like myrcene are only had through dry hopping, which the Germans do not typicaly do.*

* Not a chemist but this has been something of interest.

Read the post from 2/16/2012 titled linalool.
http://beersensoryscience.wordpress.com/category/hop-flavor/

Neither article indicates that glycosides are formed in the wort although that is not surprising as the first article is about dry hopping and the author of the second article indicates that most of the research is in German.  Both articles indicate that the glycoside can be cleaved by acid.

The thinking on FWH is that hop compounds are combining in the wort and make it through. That is what I was pointing out. A few pros have talked about this, Matt B at the NHC IIRC, and a few have said that additions in the 30 minute range are best for glycoside production. The Germans want at least 10 min. in the boil.

Once again - not a chemist, but have wondered about flavor and aromas for making German styles.

Edit - first link was not working. Have already seen the second.

3612
Ingredients / Re: Dry Hopping research - Interesting
« on: December 04, 2012, 01:08:46 PM »
Section 1.3.4 provides support for the theory that first wort hopping provides a mellow bitterness because of the precipitation of polyphenols with protein during the boil.   This section doesn't address how aroma and flavor survives the boil.

The aroma can come through if certain compounds that are soluble (linalool and geranol) combine with the sugars for form glycosides. The yeast is thought to break the bonds to get the sugars. The compounds left are the refined aromas the German brewers like. The essential oils like myrcene are only had through dry hopping, which the Germans do not typicaly do.*

* Not a chemist but this has been something of interest.

Read the post from 2/16/2012 titled linalool.
http://beersensoryscience.wordpress.com/category/hop-flavor/

3613
One of the big terms in the equation is the surface area the heat is exchanged over. A 1/2 inch 50 foot coil does great for me on 10 gallon batches of ale.

Another big term is the Delta-T between the wort and cooling water. In the winter, I can quickly to ale pitching temperature. I recirculate like in Jamil's article.
http://www.mrmalty.com/chiller.php

To get down to lager temperature, I switch to a pond pump in an ice bath. Some ideas in the "Beat the Heat" article towards the bottom of the page.
http://www.homebrewersassociation.org/pages/zymurgy/free-downloads

3614
The process of making beer is forgiving, isn't it?

Most of the stuff we do is to get from fine to Very Good to Excellent or even Outstanding.

3615
Ingredients / Re: Dry Hopping research - Interesting
« on: December 04, 2012, 11:26:19 AM »
I have a Bitter on tap that tastes very British. One thing I decided to do was only dry hop for 3 days, as that is about the time the hops would have in the cask before it is empty. Pulled the hops out after 3 days, and it tasted very familiar. 

Also had British malts, hops, WLP-002 and the pale ale water profile with lots of sulfates. :)

Pages: 1 ... 239 240 [241] 242 243 ... 428