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Messages - hopfenundmalz

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Ingredients / Re: 2012 Hop Crop?
« on: October 16, 2012, 01:14:59 PM »
Simcoe was only grown on 3 farms in 2011. Peterbaugh (hopsdirect) was not one of those 3.

The acres have gone up in 2012. Don't know if it is still the same 3 farms or more.
From the USDA, simcoe acres.

Those would be first year plants in the increased acreage, but they can get a good yield the first year in the Yakima Valley, 50 to 80% of the mature plant depending on the variety and year (so they say).

Ingredients / Re: 2012 Hop Crop?
« on: October 16, 2012, 11:51:40 AM »
My local has had all of the hot hops for sale all year. Since I still have left over Amarillo, Simcoe and Citra the new crop came and went on me without much angst.

The European hops are a dfferent story. Went through a bunch last year. Will buy a few pounds around the New Year.

The Pub / Re: Stratos (highest parachute jump attempt)
« on: October 15, 2012, 10:44:58 PM »
Of a like nature and interest is this vid of the U2 spyplane

That was James May, AKA Captain Slow from the British Top Gear. To keep it beer related, he has done some advertising for Fullers.

John Keeling, head brewer, is behind the bar in the tasting room.

The Pub / Re: Greeting from the Gulf!
« on: October 15, 2012, 01:09:58 PM »
No sharks??? Where's the fun in that???

Hey what are all of those things on the horizon?


I know - the oil and natural gas has to come from somewhere.

The Pub / Re: Greeting from the Gulf!
« on: October 15, 2012, 11:09:26 AM »
I know, the great lakes are all amazing. I'm just messin. Even down south further where the water was pretty bad a while ago it's been cleaned up alot in the last 30 years or so.
Even the Cayuhoga river, which did catch on fire near the refineries and mills, is clean up.

The one benefit from the invasive Zebra Mussels has been that Lake Erie is said to be very clear now. The mussels have filtered out a lot of pollutioin, and also organisms that are food for larger forms of life. The also clog water intakes, grow on docks, and have to be removed from boats.

The Pub / Re: Greeting from the Gulf!
« on: October 15, 2012, 10:44:28 AM »
Mort, just another online poll. But it does not suck up on the Leelanau.

Of course the cat is now out of the bag, as they say.

There are many that have taken up a summer place, including a rotund red haired Italian with a pony tail.

Like I said, it does not suck up there.

The Pub / Re: Greeting from the Gulf!
« on: October 15, 2012, 09:12:47 AM »
I love living just 3.5 hours from this

Beautiful white sand, crystal clear waters, no salt, no sharks.

plus if you get to cold you can just set the lake on fire  ;)

You have never been there, I can say for sure.

Might go up to the Keweenaw next week.

The Pub / Re: Stratos (highest parachute jump attempt)
« on: October 14, 2012, 11:14:30 AM »
Got on youtube when he was into it 1:00 minute. Wow.

General Homebrew Discussion / Re: going to Germany
« on: October 14, 2012, 07:33:27 AM »
I am not familiar with the Baumholder area, looks like it is near K-town. That is not the area of Germany with a lot of breweries. You are a lucky guy regardless.

Back in 98-99 I lived in Weisbaden, and homebrewing was not a thing the Germans did. It has become more common now, but still not to the level in the states. There may be other Army guys who homebrew. I talked to an Army guy last time I was in Schlenkerla in Bamberg who was a homebrewer, so it is done over there.

Your challenge may be supplies. There are places to get them online in Belgium and England - though I have never done that. The "Fan Shop" at Weyermanns was closed the week we were in Bamberg, so I don't know what they sell on site. You should go to Bamberg,see the town, drink Rauchbier, and visit Weyermanns to check it out.

There is this German homebrew site I have bookmarked. All auf Duetsch.

Commercial Beer Reviews / Re: Binding Römer Pils
« on: October 13, 2012, 05:08:57 PM »
I agree with what you said. Mainz is a wonderful German city, St. Stephan's is unlike other churches because of the Chagall windows. The Dom is one of the best examples of a Romanisch style church in Germany.

Binding however, was held with disdain by my German friends while I lived in the area. Maybe I should try that again next time.

Kegging and Bottling / Re: From Carboy to Keg with no air exposure
« on: October 13, 2012, 05:28:17 AM »
I do this just like Tom says. One thing you can do is connect the gas out fitting to a small container of sanitizer, making an air lock.

Make sure you keep the pressure on the carboy low, 1 or 2 PSI. Do not put a clamp on the carboy cap, as that is the "fuse" that pops if the pressure is too high. You do not want to explode a carboy.

Edit - I do this for my light lagers that are quick to show oxidation.

General Homebrew Discussion / Re: Red Hoptober
« on: October 11, 2012, 05:21:11 PM »
I really like the Blue Paddle pils.

Sent from my iPad using Tapatalk HD
Often I do too, but at the brewery it was-as best I can say - crappy. Did not like. Oxidized.

All the beers at Odells were very good.

Equipment and Software / Re: Starter motor for grain mill
« on: October 11, 2012, 10:41:10 AM »
Also, starter motors heat up VERY quickly and likely wouldn't last very long when submitted to constant running.

True, as that is the limit when cranking - you can burn up the motor. At a lower duty cycle, how long do you think it could go?

Beer Recipes / Re: First Barleywine
« on: October 11, 2012, 10:39:44 AM »
Just assume that your efficiency will be lower and compensate accordingly.  That'll keep you from having to use DME to bump it up, but having some on hand is a good idea, as suggested.

I'd mash lower than 154.  This beer will have a good amount of residual sugar left in it even at a lower mash temp.  Or add some sugar per the Professor's suggestions to help dry it out.


Id throw in a pound or so of sugar or even honey at the end of the boil to help with attenuation. Also mash lower and mash long. IMO the key to a great barleywine is keeping it dry and drinkable as a beer that big can be. I mash mine at 147 for about 90 minutes.

If you look at the talk from Greg Doss at the 2012 NHC, he found the max. attenuation was at 153F, and at a 75 min. mash. There was a bump in the 150-154 or so range that gave more attenuation than at the 140s, and the 140s gave more attenuation than going >155 or so. My simple thinking on this is that temp would give good activity of the Alpha to chop up the long chains and the Beta to produce simple sugars off those chains.

I need to look at that again.

Equipment and Software / Re: Starter motor for grain mill
« on: October 11, 2012, 09:11:34 AM »
Jeff is right, if you crank an engine with the spark plugs out, it spins much faster.

Starter motors are sized for the worst case, and are for a short time of high output,  then they can overheat if over worked. I don't think the mills that we use will have anywhere near the torque requirements compared to an engine, which means the current will be much lower, and the run time can be longer.

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