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Messages - hopfenundmalz

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The Pub / Re: Something about Tijuana, my city
« on: July 08, 2011, 08:53:53 AM »
Many years ago was a refugee to americans after the prohibition law, so, they came here to drink, have fun, enterteinment so so
unfortunally,for the past years drug cartels take the streets and change our city.. now its changing a little bit
American people are scared to visit now and trust me, theres a good reason to be that way but not any more

I haven't been back since then and from what I hear its gotten alot worse along the ElPaso/Juarez border.
I have family in Brownsville, TX, and yes it has gotten worse south of the river.

One of my favorite writers about the Desert South West has done several on the Juarez-El Paso area.
"Down by the River", "Murder City", and "Dreamland".

Beer Recipes / Re: Wit Recipe
« on: July 08, 2011, 05:39:25 AM »
Using raw wheat for Wits and p-Lambics, I have always just done an infusion mash, and hit my OG.  Pragmatic and easy (channeling Denny a little).

Boiling or a cereal mash would burst the small starch granuales, just like a decoction does for malted barley.  Randy Mosher says that it gives a superior mouthfeel (Radical Brewing?).  SInce I have been doing decoctions for Pilsners, and cereal mashes for CAPs, I might do a cereal mash if I ever do a Wit again.

If one looks through "Brewing With Wheat", one will find step mashes used by the commercial brewers that use raw wheat.  That might be due to equipment limitations, as many would not have invested in a cereal cooker.

Ingredients / Re: 2011 Hop Crop - and the Homebrewer?
« on: July 07, 2011, 02:46:53 PM »
Simcoe is a Yakima Chief/Select Botanicals hop, and it is grown at 3 farms.

I know one farm is Loftus Ranches. I toured it during Hop Union's Hop and Brew School in 2009.

Nothing like walking through a field of Simcoe... anyone going to that this year?

Loftus, Carpenter and Perrault, from the Hop Union Hop Variety Handbook. 

Yeast and Fermentation / Re: Opinions on aeration system
« on: July 07, 2011, 11:09:23 AM »
As lagers become more of my brewing portfolio, one soon realizes that O2 will get you to the 10-12 ppm often quoted that you need for lager yeast.  Using air you can only get to about 8 ppm.

FWIW, the saturation point at 50°F is ~12 ppm, so if you're chilling before aerating you can also get to the recommended levels for a lager.

That is what I do.  Set the regulator to 1 L/min. and give around 3 minutes for a 10 gallon batch.

Ingredients / Re: 2011 Hop Crop - and the Homebrewer?
« on: July 07, 2011, 09:29:52 AM »
Yakima Chief, the people with the patent to Amarillo, are in actually in Sunnyside. You can smell them from the freeway when they are processing them.
I though Virgil Gamache farms has the trademark and patent on them, and are the only grower, and the hop is also registered as VGXP01.  Yakima Chief does appear to be the hop broker that they deal with when you look online.

Simcoe is a Yakima Chief/Select Botanicals hop, and it is grown at 3 farms.

Lennie makes some good points aboiut learning the brewing side of your question.  Then once you have a good idea of what residue is on the pottery, you might want to do a recreation.  There are many, many breweries along the Front Range in Colorado.  One would think one of those might say yes to doing a recreation of an indigenous/ancient beer. 

You can do some serious academic work, and have some fun at the end with a beer no one has had in ages.

Redpotter, you might want to read by John Palmer.  This is the online edition of his book.

There is also an instruction part of this site.

Almost all beers are boiled, with few exceptions.

In times before large metal pots, beer was made by dropping superheated rocks into the wort (sugar solution).  This is now called steinbier and there are some made today (the hot rocks part).  There are youtube videos, I am certain.

Boiling does several things, one of which is to sanitize the wort.  There is a German saying- "In wine there is wisdom, in beer there is strength, in water there is bacteria".  Well not that old, as bacteria were not know of before the discovery of microorganisms.  But this is Tom's area, so I will go into lurk mode.

Kegging and Bottling / Re: Bottling from keg
« on: July 06, 2011, 12:59:14 PM »
I have used the poor man's counter pressure filler - plastic tube in the cobra tap with a #2 stopper.  Saw that in an old Brewing Techniques a guy was giving out at a club meeting, so it has been around for years.

Last year a very good Pilsner went down in the 2nd round due to poor bottling - I got rushed, and the beer had the diacetyl precursor, and then got to a diacetyl level that I picked up when opening the control bottle after reading the score sheets.  The judges were right on that one.

This year the wife and I agreed that we would invest in a BBG if we had more than 1 move on.  We had more than 1, bought the BBG, used it, and got a Bronze.  Did it help the beer, I can't say for certain but I think yes.  Did it hurt the beer, no.

The Pub / Re: Going to Indiana
« on: July 06, 2011, 11:06:43 AM »
Thanks for the advice.
Thr3e Wise Men just opened a few months ago. It's in Broad Ripple, but in a strip mall so parking shouldn't be an issue. From there you could easily walk to Chumley's, BRBP, or Brugge.
I just communicated with the judge director and got some further tips. He said much what you said, and mentioned that Three Wise Men is quite good.

Sadly, I also learned that the Barley Island Tap Room recently closed, leaving just the brewpub in Noblesville. I hope that they were able to somehow salvage the murals on the walls.

Barley Island Tap Room had a house flavor when we visited.  Was also a little moribund, so hearing that it is closed was not a surprise.

My only comment when drinking the Thr3e Wise Men IPA was "needs more hops".  But I say that often. 

Tom summed it up on the brewing side.

I have spent previous vacations traipsing around San Juan county, and am familiar with Blanding, and some of the places like Edge of the Cedars St. Park.  There were many settlements in that part of Utah.

Looking at your organizations website, you are in Boulder Colorado.  By coincidence, the headquarters of the AHA and the BA are in Boulder.  You might contact them and see what else you can learn.  Charlie Papazian has probably made some chicha in the past.  He also has a "few" industry contacts, and might refer you to someone else that has done research.

The folowing was a fun read that covered some of the Dogfish Head ancient beers, but is mainly about Dr. Patrick McGovern, who you may or may not know.

Yeast and Fermentation / Re: Opinions on aeration system
« on: July 06, 2011, 05:26:01 AM »
As lagers become more of my brewing portfolio, one soon realizes that O2 will get you to the 10-12 ppm often quoted that you need for lager yeast.  Using air you can only get to about 8 ppm.

If you are brewing ales below 1.060ish, then the aquarium pump will work fine.  Shaking the carboy for a while, mix-stirs, and other techniques also will work on lower gravity ales.

My lagers and big ales get the O2. 

Why don't vegans abide by the use of polyclar?  Thought it was a plastic.

All Grain Brewing / Re: Edit: I did a decoction, damm!t...
« on: July 05, 2011, 07:29:50 PM »
I recently purchased a 10 gallon cooler to be used as a mesh tun.  I like to brew some high gravity beers and need all of the mash tun capacity for my grain bill leaving no room for mash out.  It was suggested that I do a decoction to step up to mash out.  This seems like a reasonable solution to me. Is there anything I should consider regarding this procedure?  Thanks.

A friend has a 10 gallon cooler.  He can do some of his steps with infusions of boiling water.  For big beers and multiple steps, he pulls decoctions to do step mashes.  You can do it.

He makes excellent beer and has multiple NHC medals and many best of shows in local competitions.  He has his procedures dialed in.

I'm on a private-ish well, does that count? :) I guess it's private, but it's not mine if that makes any sense.  It's a community well.  No chlorine, chloramine, fluoride, nothing added at all as far as I know.  Great tasting water!

Having lived on well water most of my life, the taste depends on the location.  Envy some of you guys. 

Here in the midwest we do not lack for minerals in the well water (including iron). 

The Pub / Re: Spent Grain Energy
« on: July 05, 2011, 02:14:21 PM »
Not much use to the cows and pigs then.  I think the "circle of life" where the spent grain goes to the feed lot and meat comes back to the brewery has some merit.

Food is fuel, one way or the other.

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