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Messages - hopfenundmalz

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4111
Ingredients / Re: Where can we get this years Hops??
« on: September 19, 2010, 01:30:04 PM »
Euge beat me to it, but pay attention to the year column, as some are not on yet.

Plugs are made after the end of the harvest, as are pellets.  The harvest should be done, or done very soon.  These are the people who make plugs in the US, no 2010 listed.  Look for the retailer near you.
http://www.americanhopplugs.com/

4112
Beer Recipes / Re: Porter vs. Stout
« on: September 19, 2010, 06:55:14 AM »
If the brewer says it is a porter, it is a porter.
If the brewer says it is a stout, it is a stout.

My viewpoint.

4113
Beer Travel / Re: GABF 2010 Setup.
« on: September 19, 2010, 06:05:49 AM »
Thanks for sharing.

Noticed the large banner of Michael Jackson in the larger views on photobucket, which was cool to see.  Recognized Terence Sullivan in the Sierra Nevada pedal pub.

I have never been.  Maybe next year.

4114
Beer Travel / Re: London Brewers Alliance
« on: September 17, 2010, 01:03:19 PM »
Very interesting! Also shocking to see Young's Brewery gutted and basically brewing on a homebrew scale. If they are actually brewing.

I'd love to be in London right now. Sadly, when I spent my various times there I was a wee lad.

I had heard the Ram Brewery was setting, empty, awaiting the developers.  The economic crisis put that on hold due to lack of funding.  Glad to see some brewing is going on, even on a small cobbled together system.

4115
Equipment and Software / Re: Fixing a Deep Scratch in a Stainless Fermenter
« on: September 16, 2010, 06:25:12 AM »
Oh yeah, I have heard that the milk stuff is extra strict.

I don't know much about the quality standards for the welds, but this came to mind.  When touring Bell's Comstock production facility, they pointed out that most breweries have dairy quality welds in the piping. Since Kalamazoo was a pharmaceutical center, and there are welding companies that dealt with firms like Upjohn, Bell's has pharmaceutical grade welds throughout the breweries piping.  Impressed me for some reason.

4116
The Pub / Re: Brewpubs that serve BMC
« on: September 15, 2010, 06:02:08 PM »
When the NHC was in Denver a few years ago, I got a laugh at the Falling Rock Taphouse.  The Rockies were playing the Yankees, so there were more than a few fans from NYC.  The bartenders would point out the large list of craft beer for $5 a pint.  The fans would ask for a Bud.  The bartender would pull a bottle out of a cooler and say "$8 please".  They would pay without hesitation.

I don't know if that would work at most Brewpubs.

4117
Equipment and Software / Re: Prices for 1/2 barrel keg
« on: September 15, 2010, 05:51:34 PM »
For that price get 3.  Then find if you can locate a SS certified welder to put on the fittings for ball valves and thermometer wells in the side.  Then with a false bottom(s), a pump, and a big imersion chiller, and 3 burners you can really make some beer!

4118
General Homebrew Discussion / Re: Water Use
« on: September 15, 2010, 11:02:39 AM »
Chilling is where you use the most.  The grains absorb about 0.1 to 0.12 gallon per pound of grain,  So if you brew a 5 gallon batch with 10 pounds of gran you only have 1 gallon or so absorbed.

I have started using a pond pump to recirculate ice water once the wort is in the 90-100F range.  This minimizes the water used chilling, especially in the range where the delta T between the tap water and wort is small.

Not much water is "wasted" if you use the hot water from the chiller to clean up your gear, and use the rest to water your plants and trees.  Some even use the water to fill the washing machine.

4119
Beer Recipes / Re: English IPA tips
« on: September 14, 2010, 06:32:33 PM »
Professor, after brewing this, I was reading about Ballantines IPA, and came to a the conclusion that it was similar.   If you have  a good recipe. please post it.  I have seen Jeff Renners take on the HBD, so any other information is welcome.  Just so you know, I am of the age to have been drinking Ballantines IPA in the 1975 time frame.  My intoduction to the IPA category and hop flavor.

Another one that is similar is the classic SSoS.  Brewed it several times, but never aged it.  The last few pints of the batch were excellent, though. 
http://www.realbeer.com/hops/sister.html

You will note the similarities to this one, and I think it is very cool that a SSoS type recipe is still winning awards after all of these years.
 http://wiki.homebrewersassociation.org/BlitzkriegHops

4120
Equipment and Software / Re: BernzOmatic O2 Flowmeter
« on: September 14, 2010, 06:00:15 PM »
I would ask the manufacurer first.  Does Acrylic do well in an O2 atmosphere? 

4121
Beer Recipes / Re: English IPA tips
« on: September 14, 2010, 05:11:29 PM »
On the English IPA thinking.  I am drinking one I made last Sept. based on a Whitbread circa 1900 recipe that Kristen England posted on the "Shut Up About Barley Perkins" blog by Ron Pattinson.

This has turned out be be a drinker!  The last round of dry hops make it a really good IPA.  Ant Hayes is right, these benefit from aging.  One other thing, the SO4 was only about 275 for this one.

There were 2 Oz willamette and then later 2 oz styrian goldings for dry hops after aging for one year.

2009 Whitbread IPA circa 1900
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal):        11.50    Wort Size (Gal):   11.50
Total Grain (Lbs):       27.00
Anticipated OG:          1.074    Plato:             17.98
Anticipated SRM:           5.7
Anticipated IBU:          66.1
Brewhouse Efficiency:       83 %
Wort Boil Time:             95    Minutes

Formulas Used
--
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.00

Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 100.0    27.00 lbs. Pale Malt(2-row)              Great Britain  1.038      3

Potential represented as SG per pound per gallon.

Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  7.00 oz.    Goldings - E.K.                   Whole    4.18  37.6  85 min.
  5.00 oz.    Goldings - E.K.                   Whole    4.14  24.5  55 min.
  4.00 oz.    Goldings - E.K.                   Whole    4.14   4.0  5 min.


Yeast
-----

WYeast 1028 London Ale


Mash Type: Single Step

Grain Lbs:   27.00
Water Qts:   33.75 - Before Additional Infusions
Water Gal:    8.44 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Saccharification Rest Temp :   151  Time:   60
Mash-out Rest Temp :           168  Time:   10


Total Mash Volume Gal: 10.60 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

Loss function on the Goldings at 16 months.

4122
Equipment and Software / Re: Blichman top tier
« on: September 14, 2010, 04:56:37 PM »
Enjoy it.  I only have a Blichmann conical, and it is an excellent piece. 

4123
The Pub / Re: Does every state poke sport at the state to the south?
« on: September 14, 2010, 04:30:53 PM »
There was a film, a long time ago I think, that said that Texas is just "Baja Oklahoma".

As far as states go, in my homestate of Indiana, the northerners would make fun of the southern part of the state.  Now that I live in Michigan, I don't see much difference around Indiana.  Or maybe it was that time living in Germany that made the differences around the US seem smaller?

Edit - In Michigan the Yoopers (Upper Peninsula) call the people in the Lower Peninsula "Trolls"  as they live below the MacinaC Bridge.

4124
General Homebrew Discussion / Re: Drinking my first brew as I type
« on: September 13, 2010, 05:09:09 PM »
Keep in mind that the recipe is only about 10% (IMO) of the beer.  Quality of ingredients and especially brewing technique are what really count.

I am with Denny on his ranking, as I put technique and process above quality ingedients and then recipe.  The brewing system you use turns out to be not so important, BTW.  The brewer makes the beer with his/her technique and process.

4125
All Grain Brewing / Re: Harshness - How much alkalinity is too much?
« on: September 10, 2010, 10:31:21 AM »
Many beers are in the 4.1 to 4.5 range. 

I can see cask ales going to a lower value with time, as I have had a few that were starting to turn.

Lambics are lower.  I have read of those in the 2.9 to 3.5 range.  Tart and sour those can be.


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