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Messages - hopfenundmalz

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4111
Equipment and Software / Re: 3-Roller Mills?
« on: June 21, 2014, 10:01:21 AM »
I got an MM3 1.5.

Upgrading from a fixed gap JSP.

4112
Equipment and Software / Re: 3-Roller Mills?
« on: June 21, 2014, 03:42:35 AM »
I wound up ordering a standard MM3, which is complete overkill for my needs.  My standard post-boil kettle volume size is 3.65 to 3.75 gallons. I mill 5 to 8 pounds of malt most of the a time with the occasional 10 to 13 pound 6-gallon batch.

As I stated above, this purchase is more of a want than a need. I already own a fixed-gap Schmidling Malt Mill.  I like the look of the 3-roller mill crush. A 3-roller mill definitely leaves more husk material in tact than a 2-roller mill, which a big plus when continuous sparging.  Plus, today was the last day to take advantage of NHC show pricing.

The photo I snapped of the discount code says the end of June. I ordered today just because I remembered to go on the website and order.

4113
All Grain Brewing / Re: PH too low
« on: June 21, 2014, 03:19:08 AM »
Your RA is -129, so it will give a low pH. Your grain bill is what? Lots of calcium and acid will push the pH down.

4114
Events / Re: 2014 NHC Grand Rapids Review
« on: June 20, 2014, 07:37:11 PM »
Anyone else get a really sore throat after the conference followed by sickness?  Seems several people I know did... Someone was the Outbreak monkey this weekend.

I was fine.  I did talk to you for several minutes during Club Night.  I was more concerned about the crowds at the airport.

I feel like I got lucky. Stayed away from glass sharing as much as I could and I even traveled around with two sickies for most of the event. The only issue I had was not wanting any beer for about 3 days after.
That last one is a common NHC malady.

4115
Beer Recipes / Re: Devil's Backbone Vienna Lager
« on: June 20, 2014, 05:36:25 PM »

Is the dark Munich something like 30L?

20L I think

Briess makes 20L Munich that is quite strong. I would not use it as a base malt. Shills dark Munich used to be 15L but now it is about 10L.

Agreed...dark Munich typically runs 10L range.
Durst has a 40 EBC Munich, that turns out to be 15.5 Lovibond.
Schill also has one that dark.
http://www.northernbrewer.com/shop/brewing/brewing-ingredients/maillard-malts-malted-grain/base-malts/schill-dark-munich-malt.html?gclid=CMGX6N3-iL8CFQMtaQodNbQAlA

4116
kinda silly, and telling, when no foreign beers make your top 50.  Again.

if we're going to do this, I will reiterate what I've said in previous years:  Call it what it is - Homebrewers' Favorite Beers.  Not "here's the best beers in America" ...because it is not that.
Imported beers used to have a large % of the survey. Now with so many good local beers available, it is all US beers.

Yes, it should be called "Homebrewers Favorite Hyped or Widely Distributed Beers". On beer I voted for was La Cumbre Elevated IPA, which is not on the list, but has won at GABF. It was one tasty beer when I was in Albuquerque at the brewery.

4117
General Homebrew Discussion / Re: Hop whirlpooling advice
« on: June 20, 2014, 12:38:58 AM »
So the IBUs came out to 100+ calculated, is that a problem?

You will not know how the beer turns out until you do it with the whirlpool. From my experience, you will like the results. If you are worried about bitterness being to high, split the whirlpool additions. Half at flameout, half at 180-185F. The result will be less bitterness, but more oil aromatics left in the beer.

4118
Beer Recipes / Re: Devil's Backbone Vienna Lager
« on: June 20, 2014, 12:32:30 AM »

About the same distance. Chicago traffic might make it longer.

Thirsty Monk is also on my list to visit. Too bad I missed your beers at NHC.
Drive thru Chicago thru night. See you in the morning.
That is advice I would have been all over 25-30 years ago Leos. I'm old. Not quite Denny old, but old nonetheless.

4119
Other Fermentables / Re: Thinking about trying my had at mead
« on: June 19, 2014, 12:49:47 PM »

4120
Beer Recipes / Re: Devil's Backbone Vienna Lager
« on: June 19, 2014, 05:12:41 AM »
About the same distance. Chicago traffic might make it longer.

Thirsty Monk is also on my list to visit. Too bad I missed your beers at NHC.

4121
Events / Re: 2014 NHC Grand Rapids Review
« on: June 19, 2014, 02:47:10 AM »
Wouldn't the religious non-pork eater also likely be a religious non-drinker and therefore not at the event to complain about the food?

Do you have any Jewish friends?  Observant Jews drink, but they do not eat pork or shellfish.
The Jewish person at our table drinks alcohol. But then again she eats pork. She admits that she is not observant.

4122
Events / Re: 2014 NHC Grand Rapids Review
« on: June 18, 2014, 11:53:24 PM »
Pork AND shellfish? Hmmm, might have to rethink ditching SD for Montana. Probably id get there and they'd serve sprouts n gravel though... Dang choices!

Just FYI, they served mac n cheese with burger where I was that night, which was rancho klickitat, and the cook was some fat guy who worked all day.

Grand Rapids was very German/Austrian on the main course. Pork hock, a wurst, sauerkraut, and a dumpling for starch. Since I am German heritage and lived in the Vaterland, it hit the spot. No shellfish at this one.

There were German biergarten type snacks on the table too. Pretzels, Obatzda, Radi. I loved it. It was not for all as stated above.

4123
All Things Food / Re: recommend some Pots and Pans
« on: June 18, 2014, 11:48:50 PM »
That company that was at the NHC with the finned pots... they also have pans etc... if you have a gas stove... Obviously I have no idea how evenly they heat.. but in theory it should be pretty even and pretty efficient.

I talked to that guy.  Evidently they are really efficient.

Yep, data showed coming to temp in half the time. most of our heat goes up the side, not into the pot.

4124
Beer Recipes / Re: Devil's Backbone Vienna Lager
« on: June 18, 2014, 11:37:23 PM »
I now want to go to Virginia for some reason. 

4125
Yeast and Fermentation / Re: German yeast in a Cali Common?
« on: June 18, 2014, 08:09:42 PM »
Go even higher, 66 to 68F according to Wyeast for a Common. 2124 is said to be the same as WLP830 and 34/70.
https://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=30

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