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Messages - hopfenundmalz

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4786
Does a "Midwest IPA" just require a hefty addition of corn?

 - Kyle (from Indiana)

Some of say we are the North Coast.

Some are a little more malty in the East.  The West Coast IPAs have a simple malt bill and a ton of hops, bone dr finish on some.

The ones around here are more "Balanced".

4787
The Livery in Benton Harbor is close to there and is supposed to be very good. I haven't made it there yet, but a friend whose opinion I trust raves about it. The town is a bit grim, though.
Even closer is Greenbush in Sawyer(exit 12) . I was at Greenbush shortly after they opened. The reviews say they are making good beer now.  Will have to go back and see.

The Livery is known for the IPAs. The German Pils I had and the Bo-Pils the wife had last summer were disappointing. The IPA was very good.

4788
Ingredients / Re: Rhizomes?
« on: April 25, 2012, 05:38:15 AM »
Some varieties just don't produce well no matter where they're grown.  Over the past 20 or so years and 20 or more varieties, I've gotten rid of the following:  Hallertau, Tettnang, Saaz (and varieties related), Kent Golding, Willamette, Nuggett and a couple others.  If one plant won't produce at least half-a-pound, they get yanked.  A guy I gave some Hallertau cuttings to down near Pittsburgh had great success.  Was it because he was a little South of me, or the fact that he had them growing in a floodplain?  All you can do is try and make sure you give them at least 3-5 years before you decide to get rid of them.  Grow On!
Saaz only does well in the Zatec region. Itdoes well in the red soil there, and the fields are situated so they are in the right micro-climate (from the "Hop Atlas" by Haas).Your friend may have had a better soil or cool night air coming off the hills.

My Saaz plant died.

ckpash88 - you may get enought for a 5 gallon batch of a German style beer with a low hop rate.

4789
Extract/Partial Mash Brewing / Re: Cherries in the snow
« on: April 24, 2012, 05:57:12 PM »
The early hot weather caused the trees to bloom, then the hard frosts/freezes have wiped out 90% of this years crop.
Oh no!  Sounds like the WA cherries will be expensive this year.  The weather has been great so far, my trees are in full bloom.
Michigan does grow a lot of pie cherries, either first or second in the country.  WA grows more cherries, but a lot of that is the eating variety.  Rainier cherries are one of my favorites for eating. Yum.

Edit - the wife may have just picked up the 4 lb box of dried Balatons for a reason. She also got a 4 lb. box of chocolate covered dried Balatons - double yum!
Yeah, we get a lot of eating cherries but you can find local sour cherries if you look.

The most interesting sweet ones I've tried were Van cherries, the orchard where we got them uses them as pollinators and leaves the fruit for the birds because it is too soft to sell.  But we (meaning a guy from the club) picked 30 lbs or so and we put them in a barrel with a BDS for ~18 months.  Try it at the conference :)  They kegged it this past weekend, I heard it's delicious!
Cool stuff.  I will try that. Might bring some of my mead that had Balatons in it just because.  ;)

4790
Ingredients / Re: Rhizomes?
« on: April 24, 2012, 12:12:47 PM »
The hallertau are troopers in less then a week I have two tall sprouts.


Sent from my iPhone using Tapatalk

Mine grow really well. Production of cones is another story.

so now I am curious. did your Hallertau not produce any cones? or just a few. I am wondering if it's a dark/light cycle thing. If a variety is bred for a certain latitude it may need more hours of darkness to really produce flowers. If this is the case you might try (and this is going to seem like a huge PITA) trying to create a light tight environment around the bine so that you can extend the hours of darkness beyond what mother nature is providing. If it works it would probably only take an extra hour or so of total darkness.

just a thought
I got a double handful last year off the Hallertau, Tett, EKG. The Euroean varieties don't do well here. Cascades and other US varieties are productive.

I am at 42o3' which should not be a problem.  Aroma hops groen in the USA are mainly the Willamette Valley, which is 44o. The Hallertau is about 480/sup].

Soil and climate are the reasons I wuld think to be the first things to blame.  The hot dry spell we alway get in July-August when the cones are growing is what I blame.  The Hallertau is relatively mild, as is the WIllamette Valley.  They did the hybrids such as Mt. Hood, Liberty, Ultra and so on to get better yields even in the Willamette.


4791
Ingredients / Re: Rhizomes?
« on: April 24, 2012, 11:44:28 AM »
The hallertau are troopers in less then a week I have two tall sprouts.


Sent from my iPhone using Tapatalk

Mine grow really well. Production of cones is another story.

4792
General Homebrew Discussion / Re: Tell me about Mash Hopping
« on: April 24, 2012, 11:32:21 AM »
...You get almost zero isomerization...

If this is what you're aiming for, then mash hops are a great idea!

Mike Tonsmire uses mash hops when making beers that need little IBUs and NO hop flavor (in lambic, a substitute for aged hops).

Mike also used hops in the mash for short or no-boil recipes (berliner weisse).

(Reference: www.themadfermentationist.com)

Mash hopping was traditional in a Berliner Weisse, correct?

4793
The Pub / Re: Exploding keg kills Redhook Brewery worker
« on: April 24, 2012, 11:26:35 AM »
Sad news. 

Think safety when brewing my friends. 

4794
Extract/Partial Mash Brewing / Re: Cherries in the snow
« on: April 24, 2012, 09:51:56 AM »
The early hot weather caused the trees to bloom, then the hard frosts/freezes have wiped out 90% of this years crop.
Oh no!  Sounds like the WA cherries will be expensive this year.  The weather has been great so far, my trees are in full bloom.
Michigan does grow a lot of pie cherries, either first or second in the country.  WA grows more cherries, but a lot of that is the eating variety.  Rainier cherries are one of my favorites for eating. Yum.

Edit - the wife may have just picked up the 4 lb box of dried Balatons for a reason. She also got a 4 lb. box of chocolate covered dried Balatons - double yum!

4795
Extract/Partial Mash Brewing / Re: Cherries in the snow
« on: April 24, 2012, 05:30:00 AM »
I did think of frozen cherries, but then they would not have been sour.  Whatever sour means... probably not candied?
There are sweet cheeries for eating, then there are the tart pie cherries like Montmorency and Balaton. I really like the Balaton in meads.
http://www.michiganbalatoncherries.com/

The early hot weather caused the trees to bloom, then the hard frosts/freezes have wiped out 90% of this years crop.

4796
Pimp My System / Re: More Brewshed Ideas...
« on: April 24, 2012, 05:19:48 AM »
Very nice shed.  What do you use the ramp for?

4797
Going Pro / Re: Brewers have all kinds of beliefs
« on: April 24, 2012, 05:16:35 AM »
The highest point in Germany, the Zugspitze peak in the Bavarian Alps, is only a little higher than where Sean lives.

More likely they were using an vacuum evaporation system to save energy. These system are made in Germany, one manufacturer is Kaspar Schultz of Bamberg. Look for the odd gizmo in the brewhouse picture gallery. It is behind the large kettle in the first picture.
http://www.kaspar-schulz.com/index.php?article_id=22&clang=1#


4798
Commercial Beer Reviews / Re: the Flat Top Can makes a comeback?
« on: April 24, 2012, 04:54:12 AM »
A blast from the past. I knew what a Churchkey is.

 I have a couple of the openers. ;D
We have some too.

4799
General Homebrew Discussion / Re: Adding bitterness post-fermentation
« on: April 24, 2012, 04:52:55 AM »
Brew it again with a higher bitterness and blend. That is on way to fix it.


4800
Commercial Beer Reviews / Re: the Flat Top Can makes a comeback?
« on: April 23, 2012, 07:45:16 PM »
A blast from the past. I knew what a Churchkey is.

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