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Messages - hopfenundmalz

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3631
The Pub / Re: Old school. Really old school!
« on: May 26, 2014, 08:04:57 PM »
I am going to plant some Barley this week just for grins. If it grows I will try and malt it. Inspired by Jonathan Fuller. I have packages picked up from the Briess stand over the years, so why not?

3632
Beer Travel / Re: Phoenix / Glendale / Peoria, AZ?
« on: May 26, 2014, 08:03:00 PM »
I used to also like Four Peaks in Tempe, but I don't get out that way much these days.

3633
Nope, there isn't one.  Kind of a bummer.
It is Michigan after all.  ::)

3634
I've seen around 20 Indy 500s, but didn't go today. It's a shame - the weather was perfect.
Yes it was perfect weather.

3635
Ingredients / Re: Your favorite Hops that are rarely mentioned...
« on: May 26, 2014, 01:55:59 PM »
Target and Northdown for British hops.

3636
Ingredients / Re: Your favorite Hops that are rarely mentioned...
« on: May 25, 2014, 05:34:38 PM »
Bullion, Cluster, Crystal.

3637
On our way to the Speedway, where I will see my 35th Indy 500.

Turn left!
A two time winner described the race as the green flag, 800 left tuns, followed by the checkered flag.

3638
On our way to the Speedway, where I will see my 35th Indy 500.

3639
Beer Travel / Re: Phoenix / Glendale / Peoria, AZ?
« on: May 25, 2014, 03:19:51 AM »
Arizona Wilderness.

3640
Store seperate, in vacuum pack bags in the freezer for long term storage.

3641
Yeast and Fermentation / Re: Am I being too anal?
« on: May 22, 2014, 05:49:45 PM »
I know of a few breweries that capture their co2. No idea how widespread it is.
It is very widespread in Germany, as the recovered CO2 can be used for carbonation under the Reinheitsgebot.

Where do you think breweries like Sierra Nevada sourced the equipment from?

3642
Yeast and Fermentation / Re: Am I being too anal?
« on: May 22, 2014, 05:46:16 PM »
http://www.angelfire.com/cantina/carbonation/PumpSystem.htm

Here's the CO2 recovery and pump thing.
That's interesting. The coolest thing I learned on my recent tour of the Sierra Nevada brewery is that they capture their co2 from fermentation, so they went from 4 trucks a week of co2 to 4 trucks a year. It's a fascinating idea and I wish us homebrewers could have something like that so we could limit the amount of co2 we have to buy. I think it'd be a bit pricey and maybe too complicated for me.

At beer camp they pointed out that the esters and alcohol has to be removed to get the purity of CO2 they need ( we know that air locks don't just smell like CO2).

3643
Beer Travel / Re: Any recommendations for Brussels/Bruges?
« on: May 22, 2014, 05:41:27 PM »
Spend some time in de Garre if you can find it. The house at Tripple is fantastic.

An iconic place
http://www.brugsbeertje.be/index_en.htm

This is a hidden gem off the radar of most
www.cafevlissinghe.be

So many places in Brugge, so little time! Been there about 7 times!

3644
All Grain Brewing / Re: Mineral adjustment after fermentation
« on: May 22, 2014, 05:42:58 AM »
Try it on a glass of beer. then you can decide. It is easy to overdo it, so try very small amounts at a time. You can also adjust pH if you want with acid (down) or baking soda or picking lime (up).

3645
Yeast and Fermentation / Re: Am I being too anal?
« on: May 21, 2014, 08:30:32 PM »
You're adding just as much air when you open and throw in the dry hops.  I just don't worry about it until it's time to rack, and then I make sure the receiving keg is fully purged with CO2.

I'd also be careful about using a stopper and creating a vacuum... have you ever seen a commercial fermenter that has imploded?  Not a pretty sight.

This is illustrative. Steam cleaned, then the valve was shut, cooled off, Kablamo!
http://m.youtube.com/watch?v=h5l0K62n8B4

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