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Messages - hopfenundmalz

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3676
The Pub / Re: Read any good book lately?
« on: July 02, 2012, 10:52:33 AM »
Been into the Jim Harrison novels. Have recently read "Returning to Earth", "The Summer He Didn't Die", and "The Farmer's Daughter".

Recent non-fiction was "To Forgive Design: Understanding Failure" by Henry Petroski. This one goes into failure analysis of major catastrophic events in the last 20 years. One thing I found interesting was his observation that major bridge failures happen about every 30 years. He attributes that to that being the length of a career, and the new engineers have not learned all of the assumptions and limitations of a design family, and it gets pushed past the limits. He speculates that the next major failure will be in a cable stayed bridge or a large stressed concrete bridge. A book written by an engineer, so the engineers on the forum should find it interesting.

3677
The Pub / Re: My city is burning...
« on: July 02, 2012, 05:16:38 AM »
Took a drive to get out of the smoke today. went to the
Sinks of the Popo Agie river near lander, wy


effort was successful we came home to all the smoke stench....
dammit it is not good....

Hey - I've been there.

3678
All Things Food / Re: Foie Gras in California
« on: July 01, 2012, 03:09:56 PM »
As long as we have milk on the grocery shelf, there will be veal.

3679
All Grain Brewing / Re: melanoidin in an amber?
« on: July 01, 2012, 08:32:56 AM »
Alts vary a lot in Düsseldorf. Ürige is the bitterest, driest, hoppiest example. I think too many judges look for Ürige-style hop character, but it isn't the only way they're done in their homeland.

You are correct. Having been at Schumacher, Zum Schuessel, and Im Fuechschen you realize that Uerige takes it to a higher level of bitterness. You get a soft marshmellow malt flavor (thank you M. Jackson) from Im Fuechschen, and not as much bitterness. You get Munich malt in Schumacher, not in Uerige (at least to me).

I could drink Uerige all afternoon, and in fact I have on several occasions!

3680
All Grain Brewing / Re: melanoidin in an amber?
« on: July 01, 2012, 08:27:19 AM »
Is an amber with Munich/melanoidin character not going to wind up being closer to an alt?

Not to me, although Alaskan Brewing might disagree.  They say their amber is an alt.  The BJCP reception at NHC this year focused on alts.  After tasting Alaskan amber next to Zum Uerige, I'm more convinced than ever that it's a different animal.

The Zum Uerige at the BJCP reception was a hazy shadow of what it should be. The best by dates for bottles is 8 weeks in Germany. We carried some back from our last trip and sharred with some people who are very knowledgeable on beer (one was National level), and they were amazed by it vs. what they had tasted in the USA.

3681
Pimp My System / Re: HEX my heat exchanger
« on: July 01, 2012, 07:14:22 AM »
Like that SS!

3682
All Grain Brewing / Re: Mash schedules for Lagers
« on: June 30, 2012, 04:07:17 PM »
Great insight!!

My knowledge is most incomplete in the malt department.  Would it be safe to say that pretty much all malts bought today (briess, crisp, wyermann etc...) are modified to the point of not needing a step mash or decoction?  Or does it depend on the actual malt?

Can anyone recommend any good books on malting as it relates to brewing?

Thanks all

t-bone

This might get you started.
http://morebeer.com/brewingtechniques/bmg/noonan.html

3683
All Grain Brewing / Re: Mash schedules for Lagers
« on: June 30, 2012, 01:17:08 PM »
As Nateo said so well select the right tool for the job. Most malts are fully modified today.

There is some great info on Kai's site. The X axis is time, so think about how long it will make the brew day.

http://braukaiser.com/wiki/index.php?title=Infusion_Mashing
http://braukaiser.com/wiki/index.php?title=Decoction_Mashing

3684
The Pub / Re: My city is burning...
« on: June 30, 2012, 06:46:55 AM »
Those images really have a stark reality. Makes one glad that we are not in a fire area (at least in lower MI - there were  2 fires in the UP recently).

3685
Events / Re: Urgent Call for Judges - 2012 Indiana Brewers Cup
« on: June 28, 2012, 06:27:16 PM »
I was thinking of doing this one, but the wife made plans with her family. Maybe next year.

3686
I watched it and didn't see myself.  Saw a bunch of people I know. Will watch it again once my eyes recover.

3687
The Pub / Re: Old style clone!!!!
« on: June 28, 2012, 01:47:02 PM »
It was in the last BYO, not Zymurgy.

3688
General Homebrew Discussion / Re: That German lager flavor
« on: June 28, 2012, 08:55:58 AM »
too bad Kai isn't around anymore.  Where's he been? He's been updating his blog, I see...just not into the forums anymore I guess.

I exchanged emails with him a few weeks back.  He's been very busy with real life, but was going to Australia to speak.  He hopes to be at NHC in Philly.

That is great news, I figured life got in the way. I really enjoyed talking with him at the 2010 NHC. His doppelbock was excellent!

Hey, how many days until Philly?  :)

3689
Ingredients / Re: Cherries
« on: June 28, 2012, 07:03:11 AM »
After the NHC we went out to the Yakima Valley. The guy at the B&B said that they were having a bumper crop of cherries this year. Good news that someone can take up the shortfall from MI.

3690
Listen to Matt Bryndilson talk about the whirlpool hopping on this one. The Union Jack recipe he gives makes a fine beer, I have made that one twice. If you listen you will find he gives a big addition at flameout with a whirlpool. Then the beer is dry hopped. Flavor is developed from the whirlpool, aroma from dry hops.

I will make a beer tomorrow at the local brewpub. It is a Cream Ale that I make that is an homage to Pelican Pubs Kiwanda Cream Ale. All of the hops are added at flameout and whirlpooled. The beer has the right amount of bitterness, good hop flavor, and decent aroma.

As far as the oils go, 2 have flash temps over 80F but less than 100F. One is 112F, one is 200F. Look up the James Altweis talk at the 2010 NHC, the numbers are in there.

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