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Messages - hopfenundmalz

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61
The Pub / Re: "High End's" Message to Craft
« on: July 02, 2017, 06:32:23 AM »
A friend who did video production in his previous career commented on how much they spent on this. 2 HD Cameras, boom mics, professional lighting, and so on. All of the Brewers were in the same place, one would think. Editing still has to be done, and there was not much time between the BA announcement and the video release, more dollars. His take on this was it was something that ABInBev felt they had to spend the big dollars on to do this.


62
The Pub / Re: "High End's" Message to Craft
« on: July 01, 2017, 07:11:37 PM »
I'd argue the Trappist label says much about the expected quality of the final product but it is also applied to far less a population of beers.


Sent from my iPad using Tapatalk Pro
I was disappointed in Achel when it first came out. I was living in Germany at the time. It got better. So I stand by my statement. The rules say nothing about quality of the beer. The Monks take care of that. There are also good Abby beers, but not all of them are good.

Oh, I was disappointed in the first Spencer beers I had. They got better.

Can't argue with you there Jeff. Valid points.

On the topic of the Cask Marque in the U.K.: it would be nice if we had something like that governing quality in this country.
I had a lengthy conversation with a Chicago guy I know at HBC, and he is a well known Cask expert. We were setting in Brits Pub in Minneapolis. The Fullers was very nice, but not cask, from kegs through fake handpumps. His new venture is being a Cask Marque inspector in the US, and he handed me his card. US British pubs are not his target, but brewpubs and breweries that do cask beers. That is where he can improve quality of the Ales being served. Thought it was pretty cool.

63
The Pub / Re: "High End's" Message to Craft
« on: July 01, 2017, 06:31:21 PM »
I'd argue the Trappist label says much about the expected quality of the final product but it is also applied to far less a population of beers.


Sent from my iPad using Tapatalk Pro
I was disappointed in Achel when it first came out. I was living in Germany at the time. It got better. So I stand by my statement. The rules say nothing about quality of the beer. The Monks take care of that. There are also good Abby beers, but not all of them are good.

Oh, I was disappointed in the first Spencer beers I had. They got better.

64
The Pub / Re: "High End's" Message to Craft
« on: July 01, 2017, 06:16:52 PM »
The Trappist label says nothing about the quality, does it?
http://www.trappist.be/en/pages/trappist-beers

The Cask Marque label in the UK does.
http://cask-marque.co.uk


65
The Pub / Re: "High End's" Message to Craft
« on: July 01, 2017, 09:28:56 AM »
They left Mead and cider out of it? Haven't watched it.

66
General Homebrew Discussion / Re: Trappist Yeasts
« on: July 01, 2017, 04:47:35 AM »
is OP asking about a specific strain, or Trappist beers?  Because it doesn't seem to have sunk in that there is more than a single flavor profile, at least from the repeated references to "it"

FWIW "Brew Like A Monk" might still be my favorite brewing book.  Stan is one of those people where no matter how much I think I know, when he starts talking I shut up and listen.

cheers--
--Michael
+1 on Stan.

67
All Grain Brewing / Re: No sparge brewing
« on: June 29, 2017, 06:36:46 PM »
Don't see how that post from Drew shuts down anything

Sent from my XT1635-01 using Tapatalk
If it eliminates some bickering, I am for it.

68
All Grain Brewing / Re: Examining Oxygen Ingress: Should I Pre-boil?
« on: June 29, 2017, 04:10:40 PM »
I have a bucket heater on a timer to get the water up to 170F or so before I wake up, then it takes about a half hour to get to the boil. 10 gallon batches.

69
Events / Re: post-NHC/homebrewcon Qs
« on: June 29, 2017, 09:03:15 AM »
The little brewery at Weyermann makes a lot of different beers, but here is what they have online.

https://www.weyermann.de/eng/hr.asp?go=rz&umenue=yes&idmenue=42&sprache=2

Having tasted the beers after the tour of the maltings, I was not all that impressed.

70
Yeast and Fermentation / Re: WLP 041 Origins?
« on: June 27, 2017, 01:35:55 PM »
Mrmalty says (Redhook?). I have a vague memory of it saying Hale's Ale in the past. Who know?

71
Going Pro / Re: Lease signed, and off we go!
« on: June 27, 2017, 01:30:45 PM »
If I have time after the eclipse, should I stop by? Would have to talk Susan into it.

I'd love to see you guys, of course, but the over-under on breaking ground in September 1 so I'd be thinking more of a ski trip. ;)
I ski badly, so have not attempted it in a long time.

We plan on a spring road trip to NM, so maybe we can stop by.


72
General Homebrew Discussion / Re: Lager Won't Clear
« on: June 27, 2017, 10:51:51 AM »
833 is Ayingers bottle conditioning strain and as such is a poor flocc'r.
How do you know that?

I drink beer and know stuff!  ;)
Do you know the history of 833?

In Ypsilanti MI there is a brewery supplier named GW Kent, which has the import rights to Durst Malz. Herr Durst would visit, and back in the day got to know the brewpub owners in Ann Arbor, Arbor Brewing. He gave them the lager yeast we know as 833. Jeff Renner got it,and homebrewed with it. He sent it to White Labs, and they cleaned it up, and marketed it.

Now without DNA testing we don't know, do we. Where did Herr Durst get it? If you have Jahrhundert from the tanks, there is yeast in it. If one is around a certain part of a brewery, yeast can be "requisitioned".

As an aside, a brewer here in MI tells a story from years back, when he toured a brewery in Germany with open fermenters. One guy on the trip was from Stroh's lab, and said "do you want some yeast". The guy pulled out a handkerchief, stuck a finger into the krausen, and wiped it on the handkerchief. Back in the states sometime later, the guy said "I got some yeast for you". The cells on the handkerchief survived and were cleaned up and cultured up in the lab.

I told that last part as the new brewery with unitanks was built in 1999. Arbor opened in 1995. So did the yeast come from open fermenters in the old brewery? Like I said, DNA testing would tell the true answer.

The owners also got a vintage Daimler-Benz fire truck from Herr Durst. It has been cleaned up, is road worthy, and has taps coming out the side for service at beer festivals. Note the front license plate, DURST 1.
http://discussions.realbeer.com/showthread.php?22742-Mercedes-Benz-fire-truck-waits-to-catch-the-draft-at-Ypsilanti-s-Corner-Brewery


Yes, I believe I have seen that in the old HBD archives. I got my info from my contact at Ayinger. Yes, I have had Jahr straight from the teet, its magical.
If 833 is the bottling strain, it makes some fine beer. I use it for malty beers, and it clears given time.

73
Going Pro / Re: Lease signed, and off we go!
« on: June 27, 2017, 10:18:09 AM »
We ended up compromising on 11' at the lowest point and 13.5' at the highest. No plans to go bigger than 15s, but you never know.

If I have time after the eclipse, should I stop by? Would have to talk Susan into it.

74
General Homebrew Discussion / Re: Lager Won't Clear
« on: June 27, 2017, 10:16:17 AM »
833 is Ayingers bottle conditioning strain and as such is a poor flocc'r.
How do you know that?

I drink beer and know stuff!  ;)
Do you know the history of 833?

In Ypsilanti MI there is a brewery supplier named GW Kent, which has the import rights to Durst Malz. Herr Durst would visit, and back in the day got to know the brewpub owners in Ann Arbor, Arbor Brewing. He gave them the lager yeast we know as 833. Jeff Renner got it,and homebrewed with it. He sent it to White Labs, and they cleaned it up, and marketed it.

Now without DNA testing we don't know, do we. Where did Herr Durst get it? If you have Jahrhundert from the tanks, there is yeast in it. If one is around a certain part of a brewery, yeast can be "requisitioned".

As an aside, a brewer here in MI tells a story from years back, when he toured a brewery in Germany with open fermenters. One guy on the trip was from Stroh's lab, and said "do you want some yeast". The guy pulled out a handkerchief, stuck a finger into the krausen, and wiped it on the handkerchief. Back in the states sometime later, the guy said "I got some yeast for you". The cells on the handkerchief survived and were cleaned up and cultured up in the lab.

I told that last part as the new brewery with unitanks was built in 1999. Arbor opened in 1995. So did the yeast come from open fermenters in the old brewery? Like I said, DNA testing would tell the true answer.

The owners also got a vintage Daimler-Benz fire truck from Herr Durst. It has been cleaned up, is road worthy, and has taps coming out the side for service at beer festivals. Note the front license plate, DURST 1.
http://discussions.realbeer.com/showthread.php?22742-Mercedes-Benz-fire-truck-waits-to-catch-the-draft-at-Ypsilanti-s-Corner-Brewery


75
General Homebrew Discussion / Re: Lager Won't Clear
« on: June 27, 2017, 09:10:12 AM »
833 is Ayingers bottle conditioning strain and as such is a poor flocc'r.
How do you know that?

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