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Messages - hopfenundmalz

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General Homebrew Discussion / Re: AHA Financials
« on: January 22, 2014, 07:35:12 AM »
Dan, I counted 6.5 head count for the AHA. That included .5 for Jill Redding (she edits Zymurgy and Modern Brewer) and Amahl for Zymurgy. If one has gone to several NHCs you will recognize the faces of the AHA people and the BA people the go to the conference to work. Some of you dollars go towards salaries.

Equipment and Software / Re: Brew Kettle cleaning question
« on: January 22, 2014, 07:20:53 AM »
I run PBW through my whole system (partial clean in place set up) after every brew. Every 10 brews, I run Acid #5 to keep all of the stainless nice and shiny and my hard SS plumbing free of build up.
Where do you source the Acid 5?

Equipment and Software / Re: Brew Kettle cleaning question
« on: January 21, 2014, 04:15:23 PM »
Beer stone?

Calcium Oxalate build up on the brewing and storage equipement. Brownish coating on kettles, or you can see it stain serving lines. PBW will remove organics, but not beerstone. For beerstone use and acid like distilled vinegar, Star San, or Bar Keepers Friend (it has oxalic acid as the main active ingredient). Beerstone can harbor bacteria, so it is not desired in a brewery.

General Homebrew Discussion / Re: Brewing with a Thirsty Bear
« on: January 21, 2014, 04:05:55 PM »
Looks like a fun day. Hard physical work indeed when you get to brew on that scale.

Commercial Beer Reviews / Re: Bigfoot verticle
« on: January 21, 2014, 03:58:40 PM »
Not a task for the weak. Hope you had fun doing it. I need to buy the 2014.

I had a blast. we started around 15:00 and finished up sometime after 22:00. we had a dinner break and I put my son to bed around 19:00 but other than that it was all bigfoot all the time.

Thank you again Jeff getting that contrast between the earlier years and the 25th expedition (2008) was astonishing. that 2008 is amazing. I think it was my favorite of the lot.

You are welcome, Jonathan. This made me wonder if my local package shop had it, and they did, so I might have to do a vertical tasting one of these days.

General Homebrew Discussion / Re: AHA Financials
« on: January 21, 2014, 03:05:10 PM »
Chris Frey was talking about the conference at the last meeting, and the growth to 4000 this year. To put some perspective on it, I asked how big the 2000 NHC was in Livonia that was hosted by our club. Answer was 280. I then asked what the clubs membership is now. Answer was 220. Our club picnic in 2014 will be bigger than the NHC in 2000.

Growth like that has driven changes in the NHC and our club.

Commercial Beer Reviews / Re: Bigfoot verticle
« on: January 21, 2014, 03:00:10 PM »
Not a task for the weak. Hope you had fun doing it. I need to buy the 2014.

Homebrew Competitions / Re: NHC Shipping Map
« on: January 21, 2014, 02:32:14 PM »
All of the first round judging centers are listed on this page under the entry shipping/drop off heading:
Thanks, that was not up last I looked.

All Grain Brewing / Re: German Pilsner water?
« on: January 21, 2014, 02:00:10 PM »
Martin, don't you get about 35 ppm Ca from the mash? Additions will get that higher, no? Some is Ca is consumed in the mash, but how much? Where would AJ be at by adding 20 ppm Ca?

Some makes a little sense to me. British Ale strains would benefit from Ca to flocculate quickly, as that beer is at cellar temps and on cask needs to drop bright quickly. Lager yeasts have a long time at cold temps, so they will settle out with proteins via Stokes law, so the Ca is not as essential.

If there are detrimental factors from higher Ca and lager yeasts, hope that is covered in the article.

General Homebrew Discussion / Re: AHA Financials
« on: January 21, 2014, 01:45:07 PM »
The conference has also hired a cellar crew to keep and track the beer, deliver it to the right places. In the past that was done by people in the host club area, who had tickets, but spent the time throwing kegs around in the cooler. Money well spent.

The AHA is not that many head count, what 5.5 or 6? If you have been to an NHC you see many more than that running registration and other functions. Many of the name tags of those can be recognized as BA staff. I don't think they are working the conference for free. Correct me if I am wrong, anyone.

There are other costs that most never think of. Security staff for the conference. Cleaning costs for all of the beer that ends up on carpets. There have to be other costs that go with the conference, that I am not aware of.

Sure they gross a lot of money at he conference, I don't think the net is as huge as many would think. If the conference did not run in the black, how many years would it take before there was no conference?

Edit - You could also say that the NHC has removed the social package for those that just wanted to drink beer and eat at the banquet, to a full ticket for AHA members that are serious about the seminars and getting the most education out of the conference. Of course there is nothing to keep anyone from becoming an AHA member and just drinking beer and eating at the banquet. If one likes the fact that the competition is limited to members this year, what is not to like about the conference being limited to members with a full package.

Beer Recipes / Re: Munich ESB
« on: January 21, 2014, 07:35:46 AM »
Do you think Fullers when you think ESB? If that is the case, they use London's water utility water and add gypsum to get the Ca and SO4 up. They say that on the tour, and you can see the bags of gypsum by the HLT. What they don't say is the level they get the SO4 to. IIRC John Keeling says to get he Ca to 100 ppm.

All Grain Brewing / Re: German Pilsner water?
« on: January 21, 2014, 07:29:55 AM »
Martin, can you point me to any references to lager yeast and low Ca?

Having lived and traveled around Germany, the water can be variable. Some is pretty hard. Where I lived it had a mineral taste, but that was more wine country.

The reference for low calcium in Southern Bavaria will be published in the Mar/Apr 2014 issue of Zymurgy. The water of Southern Bavaria is quite similar...hard and alkaline. That makes it easily softened by pre-boiling or lime softening. Either of those options have been available for over a hundred years. So yeasts from that region are likely acclimatized to low calcium conditions.

However, places like Jever and Dortmund have water with more permanent hardness. I expect that yeasts used in those places do not have to have low calcium content to perform well. An extensive article on this calcium/yeast issue should be published in Zymurgy, probably in May/June.
Looking forward to it.

Equipment and Software / Re: auto siphon
« on: January 21, 2014, 06:17:56 AM »
I have seen them at the LHBS, was busting a little on Keith. Always read about problems or breakage. Since I don't have problems I don't see me buying one.

I've never had problems starting a siphon either, but you can just sanitize the autosiphon, pump all the sanitizer out and with a single pump start the siphon without having to worry about putting you hands on the ends that will touch your beer or worry about what to do with the sanitizer or water in the line that you are using to start your siphon.

Yeah, they break after a few months if you are not really careful. And if you don't want to use one, ok. But why so many people have problems using them .... that's what I just don't get when it has been a really nice and functional too for me.

I ferment in sankes now and use co2 pressure to rack my beer so I don't even use them any more. But if I was in carboys or buckets I'd go back to the autosiphon because it is so darn convenient.

Maybe someday if I run out of other gadgets to buy.

Kegging and Bottling / Re: Keg to keg transfer of carbonated beer
« on: January 20, 2014, 10:19:17 PM »
Get the beer cold, real cold. Reduce pressure on the beer keg, Transfer with only 2 or 3 PSI. Vent the receiving keg PRV periodically, almost counter pressure. Might help to have the receiving keg cold too.

I have transferred many beers that way. Not much problems that I remember.

Equipment and Software / Re: Can heater light bulb alternatives
« on: January 20, 2014, 08:50:51 PM »
You have to know the one sheet method though.

Save center punch for cleaning under fingernail

A friend of my dad had that joke and used it often in the 60s. Exactly what came to mind when one sheet was brought up.

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