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Messages - hopfenundmalz

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3601
General Homebrew Discussion / Re: IPA: Beer style or marketing term?
« on: June 10, 2014, 10:04:03 AM »
I don't mind all the sub categories of IPA because it helps me understand what to expect.

However, these beer styles have as much in common with IPA as golden retrievers have in common with wheaten terriers.  American IPA is an adaptation of English IPA that uses domestic ingredients.  It is not so far away from the original style as to be unrecognizable.  Most people who have been away from the craft brewing scene for a while would think hoppy porter, not black IPA upon seeing and drinking a black IPA for the first time.



But we don't get to decide what an IPA is, the market does. IPA has changed over time into something different from its "original style." A brewery can slap the term IPA onto anything they want - the one constant that I can see is that an IPA is always hoppy. Although I would like to hear of an example that wasn't.

Go to the UK and have a Greene King IPA, just a Bitter in my book, and not very bitter or hoppy as far as Bitters go.

3602
General Homebrew Discussion / Re: Judging at NHC
« on: June 06, 2014, 07:20:08 AM »
I signed up for my first time in the second round. I'm just Certified, and will see if I get pulled for judging.

I remember my last sheets from the second round had a Certified, a National, and a Master on the panel.

Completions would not work well without stewards. One can learn about the process,  and also get to meet and talk to some darned good judges.


3603
General Homebrew Discussion / Re: 2014 NHC forum meet up
« on: June 05, 2014, 07:49:26 PM »
I am the old-ish guy with glasses, a mustache, grey hair and a few extra pounds. You can't miss me!

3604
Ingredients / Re: Conditioning: Pellet v. Whole
« on: June 04, 2014, 04:36:51 PM »
Well the last IPA I did was double dry hopped, last dose was in the keg. The beer tasted green at first, but it also looked a little green until the hop particles settled out. Once it dropped it got some rave reviews from friends.

3605
Commercial Beer Reviews / Re: 10 Barrel American Radler SWILL
« on: June 04, 2014, 11:07:46 AM »
Radlers definitely tend to be sweeter rather than sour. By most generally accepted definitions a radler is half lager/half lemonade. Cascade Brewing in Portland on SE Belmont makes some of the best sour beers available. If you like sours you owe it to yourself to hit up their barrel house. They always have between 8-10 sours on tap.
Where I lived in Germany (Hesse) citronade was what we call lemonade. Lemonade wad a citrusy carbonated soft drink along the lines of 7-Up or Sprite. The Radler I tried tasted like Helles and Sprite.

The France paragraph is equivalent.
http://en.wikipedia.org/wiki/Lemonade

Old Horst calls it lemonade at first but if you read down he says lemon soda, and says you can make your own by mixing beer and lemon soda.
http://www.germanbeerinstitute.com/Radler.html

A British born woman down the street once talked about how she was confused when she had "cider" here for the first time. She was expecting an alcoholic drink, not fresh pressed apple juice.



3606
General Homebrew Discussion / Re: Who coined the term flameout?
« on: June 04, 2014, 05:32:51 AM »
Flameout was coined by a pilot in the early days of gas turbine propulsion. Could not resist.

3607
Beer Travel / Re: Phoenix / Glendale / Peoria, AZ?
« on: June 02, 2014, 04:14:27 PM »
I love these trips.  My wife works as a consultant / trainer during the day, while I go check out breweries.  Motel, car, and the food is paid for.  I just have to pay for my flight - which half the time it's on frequent flier miles.

Four days in in the Phoenix area, then 3 days in the Denver area.

I really liked Prost in Denver whin I visited Sept. 2012. Really good German bier!

3608
Beer Travel / Re: Phoenix / Glendale / Peoria, AZ?
« on: June 02, 2014, 02:09:23 PM »
If you're interested in a taproom, Papago is great, with a nice bottle selection as well.

Yeah, I liked that place when I would have work trips to the valley.

3609
Ingredients / Re: Is my cream ale water profile OK?
« on: June 02, 2014, 06:05:20 AM »
That should make for a nice crisp cream ale.

3610
All Grain Brewing / Re: No lauter tun
« on: June 02, 2014, 04:31:30 AM »
One club member uses a colander upside down in the kettle as his brew in a bag false bottom.

3611
Tuning your own perceptions with other judges is the most valuable aspect of judging results. Sit down with your beer and read the notes and sip. See if you can pick up any of those perceptions expressed by the judges.

Tuning your perceptions to be able to pick up those nuances and then figuring out how to alter your brewing to make the beer better is a huge skill to have. Gordon Strong is an incredible judge and has amazing ability to put great beer in a bottle. Although he won his Ninkasis with his Meads, he still earned points with a few beers and put himself above the rest. Having the ability to spot deficiencies and have the ability to blend them into the background is a huge asset. I feel this is a very important skill for a sucessful brewer.

I still set down with a bottle of the beer and read the score sheet. Often I then pick out min of flaws that were overlooked due to cellar blindness, but sometimes I don't.

3612
Hop Growing / Re: Hop disease
« on: June 01, 2014, 10:37:26 AM »

3613
Ingredients / Re: maris otter in stout
« on: June 01, 2014, 06:10:51 AM »
I've used Maris Otter in almost every mash schedule out there and never gotten stuck.

That seems like a really low amount of roasted barley for a stout.
To give another experience point, I had one bag of Crisp MO that stuck every time, even for single infusion ordinary bitter will a low amount of grist in the mash ton. I thought it was my process until I got a new bag. A very accomplished pro said that he finds that MO can be sticky.

3614
Yeast and Fermentation / Re: Temp probe placement
« on: June 01, 2014, 05:52:36 AM »
I would go with the higher OG.

3615
The Pub / Re: Old school. Really old school!
« on: May 29, 2014, 07:41:18 PM »
Sowed the barley today. There were 2 different varieties of 2 row and 6 row. I think I can tell them apart, as the 6 row separates the 2 row varieties. We will wait and see how my farming experiment goes.

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