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Messages - hopfenundmalz

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8746
Equipment and Software / Re: Brew kettle thoughts
« on: February 15, 2010, 03:32:26 PM »
Go big.  Thicker is better. Get the ball valve because someday you will want a pump for some reason.  The side mount thermometer is nice but not necessary (I have 3 vessels with side mounts).  The false bottom is a really good thing to have as whole hops become a nice filter bed whenyou recirculate while chilling that that pump you are going to want someday.   ;)

8747
Equipment and Software / Re: Vacuum Sealers
« on: February 15, 2010, 03:24:53 PM »
You made me put down my coffee and get up to look.

Foodsaver by Tilia.  Model number V1085.  Bought it at the big box store 4 or 5 years back for about $90, and figure that it has saved much more than that by helping to preserve hops and food in the freezer. 

8748
Ingredients / Re: Citra Hop Rhizomes or Plants
« on: February 15, 2010, 06:02:43 AM »
Drew points out a trend in the hop industry.  Varieties are developed by growers who fund the breeding program, and then get proprietary rights to those varieties.  Simcoe is another that you might wait a long time for.  Amarillo has been out for years, but no rhyzomes to be had, as that is the property of one farm.




8749
Classifieds / Re: Citra Hop Rhizomes or Plants
« on: February 15, 2010, 02:45:01 AM »
I can't say for sure, but these may not be available for a long time.  Refer to Amarillo and Simcoe, which have been out for a while.  No rhizomes are available for those that I know.

Some of the newer varieties are the property of the growers, and are not released.   

8750
Equipment and Software / Re: Vacuum Sealers
« on: February 14, 2010, 07:58:20 PM »
We have the Foodsaver brand.  I keep hops for 2+ years vacuum packed and in the freezer.

The other benefit is that it works great on...    Food! 

We think it was a good investment for the kitchen let alone for storing hops.

8751
The Pub / Re: Best Days To Brew?
« on: February 13, 2010, 02:04:13 PM »
Any day that ends in 'y' and I have yeast ready.

Retirement is not so bad!

8752
Commercial Beer Reviews / Re: Sierra Nevada 30
« on: February 12, 2010, 01:42:41 PM »
Drew, now I know what you mean.

Last year he was in a very bad car accident, and you can see that when Ken Grossman was talking to him, his left arm looks to still have damage.

8753
Commercial Beer Reviews / Re: Sierra Nevada 30
« on: February 12, 2010, 12:59:36 AM »
This was very, very cool to see today.

Jack McAuliffe was the first small brewer in the US to start up (typing this because I don't know what you mean by the ?!?!?! ).  He has been out of the game for a long time.  New Albion brewing was one of the models back in the day, just like Anchor. 


8754
All Grain Brewing / Re: Mash Hops vs. FWH
« on: February 11, 2010, 03:19:02 PM »
The recipe on Fred's site is the new one that was in Zymurgy this summer.  Fred got that one from Vinnie after the 2009 NHC.  No Chinook and more Simcoe.  No mash hops in the new one

Here is what I brewed in 2006.  Compare to the recipe on Fred's site
11 Gallon Batch.
%     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 85.7    24.00 lbs. Pale Malt(2-row)              America        1.036      2
  1.8     0.50 lbs. Crystal 40L                   America        1.034     40
  5.4     1.50 lbs. CaraPilsner                   France         1.035     10
  7.1     2.00 lbs. Corn Sugar                    Generic        1.046      0

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  3.00 oz.    Chinook                           Whole   13.00  36.8  Mash H
  1.00 oz.    Columbus                          Whole   15.00  20.2  90 min.
  5.00 oz.    warrior                           Whole   15.00  101.0  90 min.
  2.00 oz.    Simcoe                            Whole   13.00  30.1  45 min.
  2.00 oz.    Columbus                          Whole   15.00  29.0  30 min.
  4.00 oz.    Centennial                        Whole   10.50   0.0  0 min.
  2.50 oz.    Simcoe                            Whole   13.00   0.0  0 min.
  6.50 oz.    Columbus                          Whole   15.00   0.0  Dry Hop
  3.50 oz.    Centennial                        Whole   10.50   0.0  Dry Hop
  4.00 oz.    Simcoe                            Whole   13.00   0.0  Dry Hop


Yeast
-----

WYeast 1056 Amercan Ale/Chico





8755
General Homebrew Discussion / Re: What's Brewing This Weekend - 2/12
« on: February 10, 2010, 11:34:51 PM »
I am thinking of a Smoked Porter using some homesmoked malt.
Awesome, what malt did you smoke and what did you smoke it with?

Munich malt, 4 lbs. smoked with pear shavings, 4 lbs smoked with cherry shavings.  Will decide on one or the other or a blend.

8756
General Homebrew Discussion / Re: What's Brewing This Weekend - 2/12
« on: February 10, 2010, 06:45:16 PM »
I am thinking of a Smoked Porter using some homesmoked malt.

8757
All Grain Brewing / Re: Chris Colby on malt conditioning
« on: February 10, 2010, 06:43:19 PM »
Kai, if you search the HBD archives for "malt conditioning", or "tempering", there is a period in Oct 2003 where this was covered in some detail.  Jeff Renner was even involved, so that may be why I remembered it.  They cover the amounts to use in metric and imperial units along with results.  Dr. Pivo's was in some detail, and he commented on how there was no dust, and how the crush looked.

Go to hbd.org and the search is on the left side, or just do a Google search in the hbd.org domain.

8758
All Grain Brewing / Re: Chris Colby on malt conditioning
« on: February 10, 2010, 06:26:29 PM »
Scott Jennings,the Pilot Brewery at SN, said that homebrewers could condition the malt with a spray.  He said an airbrush spray would be ideal, and one would spread the malt out, spray and turn.  The object was to get the husks moist so that the husks would become more elastic, and less brittle.  If only a few grains would stick when you ran your hand through the malt, that was about right.  If your hand was covered with grain, then it was too wet.

I will have to go back and see Gordon's article and what it says.

8759
All Grain Brewing / Re: Chris Colby on malt conditioning
« on: February 10, 2010, 12:57:12 PM »
Kai, I enjoy reading your page on the brewing experiments.  The sections on decoction are super, and helped me finaly do one for a Pils.  Your water chemistry for different Geramn styles is very useful.  Keep up the good work.

8760
All Grain Brewing / Re: Chris Colby on malt conditioning
« on: February 10, 2010, 01:03:04 AM »
I saw wet milling at Sierra Nevada in September and Scott Jennings explained how to do it on a homebrew scale.  Gordon Stong covered this in his article in Zymurgy on what the homebrewers learned.

In the good old Homebrew Digest they covered this way back in the day.  HOMEBREW Digest #3344 Tue 06 June 2000 came up in a Google search.  There were more.

When Kai posted it, I said, yeah I should get around to that someday, as it was alway one more thing to do.  Have tried it a little bit on a Vienna.  Worked pretty good.

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