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Messages - hopfenundmalz

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3676
I wonder if anyone has ever entered a category 1 in a Sam Adams bottle with a blotted out Sam Adams cap? Would really make you wonder huh? Especially if it was like a 49 point beer...
The Boston Lager would get dinged as being out of style in cat 1.

As would Sam Adams Light, which is essentially Boston Lager Light, but it is humorously listed as a commercial example in 1A.
Yeah, that would work.

3677
All Grain Brewing / Re: Thanks for turning me on to 60 Shilling!
« on: February 28, 2014, 09:18:26 AM »
Congrats!!!

And how do you do the reduction? This is new to me.
You pull off part of the first running sand boil until it caramelizes. I say boil until you get scared. The last bit happens fast as the water content is low the temperature goes up quickly.

3678
Events / Re: NHC 2014 - Lottery System for Registration?
« on: February 28, 2014, 09:14:49 AM »
Still waiting to hear if lotto system is needed? Also hotels seem to be costly in the area right next to the confrence. Looks like they plan to shuttle people in from further away. Not looking forward to a bus ride at midnight after club night.....
The conference hotel rate will 'probably' be cheaper than rack rates. And the shuttles are for after capacity is reached at nearby hotels. I think there are four hotels directly connected to the convention center, those will be filled first (assuming blocks in all of them).
 
Disclaimer: I don't know anything official.
There is another across the river, not connected.
You want me to swim after club night?  Are you nuts?!?! ;D
Only if you can't stay on the Pearl St. Bridge.

3679
The Boston Lager would get dinged as being out of style in cat 1.

Having to fit cleanly into a style the main reason why I have avoided beer competitions like the plague. Boston Lager is one of the beers that got me interested in brewing. The other beer was another contract brew called Old Heurich.

Speaking of contract brews, I remember when Boston Beer was drawing a lot of fire from the amateur brewing community in the nineties for pretending to be a "real deal" microbrewer (Boston Lager was brewed by the Pittsburgh Brewing Company at that point in time).  How did Jim Koch curry favor with the amateur brewing community?  He co-opted it by making a portion Boston Beer's supply of Halltertau Mittlefreuh available to the amateur brewing community and sponsoring Boston Beer's own national-level amateur brewing contest.  I do not recall how much I paid for my Halltertau Mittlefreuh pellets, but I do recall that is was a relatively good deal at the time.
They also got criticized by the other craft brewers. They brewed at several breweries, Pittsburg PA, Rochester NY, Eden NC, Portland OR all appeared on the labels. They now own breweries in Cincinnati and in the Lehigh Valley.

The Longshot competition also includes the Homebrewers. Jim Koch was the keynote speaker at the 2008 NHC in Cincinnatti.

3680
Events / Re: NHC 2014 - Lottery System for Registration?
« on: February 28, 2014, 08:57:11 AM »
Still waiting to hear if lotto system is needed? Also hotels seem to be costly in the area right next to the confrence. Looks like they plan to shuttle people in from further away. Not looking forward to a bus ride at midnight after club night.....
The conference hotel rate will 'probably' be cheaper than rack rates. And the shuttles are for after capacity is reached at nearby hotels. I think there are four hotels directly connected to the convention center, those will be filled first (assuming blocks in all of them).
 
Disclaimer: I don't know anything official.
There is another across the river, not connected.

3681
Events / Re: NHC 2014 - Lottery System for Registration?
« on: February 28, 2014, 07:22:48 AM »
Guess what conference that is.   ;D
It is a softball guess!

3682
I wonder if anyone has ever entered a category 1 in a Sam Adams bottle with a blotted out Sam Adams cap? Would really make you wonder huh? Especially if it was like a 49 point beer...
The Boston Lager would get dinged as being out of style in cat 1.

3683
Events / Re: NHC 2014 - Lottery System for Registration?
« on: February 28, 2014, 07:11:28 AM »
Still waiting to hear if lotto system is needed? Also hotels seem to be costly in the area right next to the confrence. Looks like they plan to shuttle people in from further away. Not looking forward to a bus ride at midnight after club night.....
Yes if you look online the rooms are high, there is a big conference going on that has blocks of rooms reserved at a conference rate.  :) as stated by thedarkside.

What were the publicly available room rates in Philly?

Edit - I was in GR last Saturday night, as we poured beer for a brewer friend at the MI Winter beer fest, which has about 7000 people when you include workers. Our usual hotel was expensive, compared to what we are used to. Be glad there is a negotiated conference rate that you will be able to reserve your room at.


3685
Yeast and Fermentation / Re: Finished Beer PH?
« on: February 28, 2014, 06:50:31 AM »
I question the pils and bock line having a pH over 4.6. It might be true, but it is often stated that beer is safe as the pH is 4.6 or below. Time for some searching.

3686
Extract/Partial Mash Brewing / Re: an American SMaSH Series of Pale Ales
« on: February 27, 2014, 07:18:17 PM »
OK, if you are tied to a LME or a DME that is fine. Most are thought to have a blend of a base malt and carapils or something like that. That will not really be a SMaSH, but would hold the fermentable so constant. Just being exacting as it would not be a "single malt".

3687
Extract/Partial Mash Brewing / Re: an American SMaSH Series of Pale Ales
« on: February 27, 2014, 06:51:55 PM »
This not a SMaSH, but it is hop Russian River evaluates new hops. The 90 min. Addition is adjusted to give the same IBU. Tom Schmidlin brewed the 4 beers for the Stan Hieronymus talk on hops in Seattle. Those were tasty and educational.
 http://www.ahaconference.org/wp-content/uploads/presentations/2012/1616-16%20New%20Hop%20Varieties%20-Stan%20Hieronymus.pdf

3688
General Homebrew Discussion / Re: Quick question about attenuation
« on: February 27, 2014, 08:52:09 AM »
The CAMRA books I have have the mash temp for milds at 153F, but those generally have other things like a god amount of crystal malt or wheat to aid the body. If you look at the NHC award winners that were milds those go to 156F.

I also will be contrarian in that if I want a malty beer I do that with the malts selected, and malty does not equal sweet. You can have a malty beer that is fully attenuated, Oktoberfests come to mind.

For some British beers, more crystal is not out of place. One should also think about mild ale malt, amber malt, and broom brown malt for some of those beers. Bitterness levels and water chemistry can also be adjusted to give a dryness to a beer.

Uncle Jeff's $0.02 on this.

3689
General Homebrew Discussion / Re: Quick question about attenuation
« on: February 26, 2014, 05:00:53 PM »
FWIW, Greg Doss found the greatest fermentability at 154F IIRC.
It was 153F for Pils malt. There was a local maximum. Fairly flat at lower temps until 148 or 149, then it increases with the peak at 153, then decreases with a steady slope as the temp increases.

The yeast used will have a big influence, one should consider that also. Greg had data for yeast strains also.

I also believe he conducted his mash for 45 minutes regardless of temperature. I always suspected that you may see the fermentability of the lower-temp mashes in this study increase if they were given more time.



+1.  That's my feeling. While 153F may have proven out in a mash of that duration, I still feel that a 75 -90 minute mash @ 148F wins, in terms of fermentability. Obviously recipe design comes into play heavily regardless.

IIRC he did a test with longer times, 75 minutes at 153F was better than 45 minutes at 153F.

I might have to read that one again.

3690
The Pub / Re: 5 issues craft beer drinkers should be aware of
« on: February 26, 2014, 02:17:16 PM »
Good article Denny. It probably wouldn't be a bad thing to start making safety a cool thing, even in homebrew. Perhaps a forum section devoted to it. Maybe a push for a session on safety at NHC ? Or even frequent safety articles in Zymurgy?

Damn good idea, Jim!  Wanna write it?
There were a few mentions of safety in past Zymurgy articles, one by Chris Frey comes to mind.

I try and pay attention to safety when brewing. Boiling sticky liquids, open flames, hot metal stands and pots, pressurized gases, glass now and then, and electricity for pumps and bucket heaters - what could go wrong?

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