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Messages - hopfenundmalz

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46
Zymurgy / Re: 15th annual Zymurgy Best Beers in America survey
« on: March 01, 2017, 08:01:46 AM »
Pliney

On a recent trip, I had a couple of fresh Pliny the Elders at Lucky Baldwins in Pasadena.

It is still a fine beer.

47
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: February 28, 2017, 08:47:33 PM »
Odd, that's the same language they used back when the Therminator visibly contained copper. Back then I don't remember seeing the "all stainless" description. Hoping it's just an oversight, and they're not making them all stainless...makes cleanup easier if nothing else. (Copper and some cleaners do not get along...)
Might be worth a question to Blichmann?

48
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: February 28, 2017, 10:09:27 AM »
It seems Blichmann has altered their Therminator design, it's now all stainless.

Guess I'm going to have to sell my old one and get the new version...

I think the brazing is still all done with copper.
It looks all Stainless on the Blichmann site, vs the copper around the exterior of the plates you see on older web images.

It says pure copper used to braze the plates.
http://www.blichmannengineering.com/products/therminator

49
Kegging and Bottling / Re: Keg Sale at AiH
« on: February 28, 2017, 06:22:07 AM »
Darn, I missed it.  I have a friend looking for a good deal on kegs.  My last couple keg purchases were from AiH when they had new ball locks selling on sale for $69.  Twice I bought two and shipping wasn't bad.  I called them and they explained to me at that time that the Chinese manufacturer they use is one of the reputable Chinese manufacturers.   :-*  I have yet to use any of those kegs but they look just fine.  I've been a satidfied customer when buying from them and enjoy some of their great sales including numerous product deals.  No affiliation yadda-yadda.

I have two of those, they are fine.

50
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: February 26, 2017, 05:44:29 PM »
How does one pull off decoction mashing and use LoDo?  Where do you stand on decoction?

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I have the impression that decoctions are not done for lighter beers anymore in most breweries in Germany, for energy cost reasons, and it will darken the wort, and probably be a detriment. From what I have read and seen during brewery tours, decoctions are still done for Hefeweizen and dark beers (Dunkel and darker.).

The Geriman breweries do have systems that transfer with slurry pumps that draw and fill from the bottom, which minimizes O2 uptake on transfer. If I use a measuring cup to transfer back and forth, well that is not quite the same is it?
optimal

51
Beer Recipes / Re: Strong scotch ale / wee heavy
« on: February 26, 2017, 03:13:36 PM »
Ugh... 7 malts...

Pale
Munich
Medium Crystal
Dark crystal
Smoked
Roasted
Adjunct?? Maybe wheat?

Just a guess. Idk

Sent from my SM-N920C using Tapatalk
Maybe carapils? Kosmicki like to use carapils in his beers. 50 IBUs are balanced with the carapils and crystal IIRC as to what Kosmicki said at the 2014 GR HBC.

Oh, they use 1056 as the house yeast. So 001 would work.

52
Ingredients / Re: German perle hops
« on: February 24, 2017, 09:14:46 AM »
Sometimes I get a nice low level  minty flavor from Perle.

https://ychhops.com/varieties/german-perle

53
Ingredients / Re: Warrior hops
« on: February 24, 2017, 09:10:06 AM »

54
Is the short form more to what you want? You can ignore the style parts and just rate the beer and check the boxes, and rate on your impressions as to how you like it.
http://www.bjcp.org/docs/Beer_checklist.pdf

Or make up your own.

55
There have been seminars at HomebrewCon covering clubs. A quick scan of the 2016 conference showed that there are 3 or 4 that may apply.

https://www.homebrewersassociation.org/how-to-brew/resources/conference-seminars/

There are many ways for clubs to function.

56
Beer Recipes / Re: CAP recipe
« on: February 22, 2017, 03:06:02 PM »
I must be slow today - what's a CAP?
Please read the link to a Zymurgy article I posted above. It has the background, recipe, and procedure to make a fairly authentic version.

57
All Grain Brewing / Re: Adjust pH only with acid vs other methos
« on: February 22, 2017, 11:44:28 AM »
One award winning newnbrewery that I can walk to has a Nanofiltration system. Less waste water than RO. the brewer can adjust it down to 20-30 ppm if she wants, but sometimes runs it higher for some beers. She also will blend in some carbon filtered tap water for some beers like stouts. The local water has high Na and Cl, and the Mg is 33 ppm, so Nanofiltering filtering can knock those all down.

58
All Grain Brewing / Re: Adjust pH only with acid vs other methos
« on: February 22, 2017, 07:41:34 AM »
Breweries around here do that. The RA is 200, so phosphoric acid is used to avoid off flavors.

59
Beer Recipes / Re: CAP recipe
« on: February 21, 2017, 07:08:43 PM »
I don't fear 2o-25% corn. With 6 row it cuts the protein and lightens the grainy 6 row flavor. I haven't done one with 2 row yet, but 2 row has much more DP than it used to, so it should work just fine.

The Cluster hops at bittering add an old school flavor that makes me think of the sips of dad's and grandps's beers I had when a kid. That was back when the mainstream beers had some hops and flavor.

60
Beer Recipes / Re: CAP recipe
« on: February 21, 2017, 04:18:07 PM »
Is this a beer style that people actually like? I've never made one, but it just doesn't sound like an interesting beer to drink.

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They can be really good. I brew them about once a year. If you like a crisp refreshing Lager in the summertime, this is a good one to brew.

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