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Messages - blatz

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micros aren't going to make a switch until there's more than just some 'goodwill' from the environmentally concious, the hikers and the beachgoers.  the systems are a large capital investment in a business where margins are tight enough as it is and competition is omnipresent. 

and the fact is, among many people not quite as geeky as we are, cans still have a stigma about them - probably because of Jim Koch's promotion against them.

now for guys starting out, maybe it makes sense, but for guys already on the run, it doesn't make sense to take money that would otherwise be going in your pocket to not increase sales. 

Adam Avery is taking a risk that is likely to be more of a tax writeoff than anything - I don't think fans of ABC are going to buy more Maharaja or Ellies Brown because its in a can, rather they may make a switch, but the net effect is neglible.

keith I have a handful of them (and can get more) if you really need one.

It's going to be a surprise, as our club's doing are first ever Iron Brewer. I guess I'll find out when I get my brown paper bag full of goodies?    ;)

that's a cool idea - I'm going to borrow that to propose for a future event at our club meeting tonight.  thanks!

All Grain Brewing / Re: Dry Hopping...%AAUs...Effect
« on: March 11, 2010, 07:04:18 AM »
I did not listen to Palmer, but can you tell us what his justification was?  What was his basis for what he said?


I think brewbeard already said it - higher AA varietals tend to have more residual oils, which he proposes correlate to greater aroma.

Take a whiff of a fresh bag of Mt Hood cones then of Columbus or Simcoe.  Grab a handful of each - my hands are always green and sticky when dealing with the monster hops, much less so with the <7% guys.

Guys, I don't know when this hefeweizen is going to get done.  I'm in Miami now and most likely will be next week too.  Way too much going on right now for brewing. :(

hey man - I am going to be judging a beer comp down in Miami this weekend - let me know if you want to meet up.

All Grain Brewing / Re: question about a mash schedule
« on: March 10, 2010, 03:29:27 PM »
First all grain?
I'd say keep it simple
single infusion
good luck
have fun


protein rests for wheat were recommended years ago, today they're kinda 'meh' - you don't *really* need it anymore.

Ingredients / Re: Westmalle water
« on: March 10, 2010, 03:18:00 PM »
Thanks!  That makes it look like the HCO3 is much lower than the one I have.  It's curious to me, though, how both of them have a high sulfate:chloride ratio.

that's one thing that jumped out at me - how is the HCO3 that high while the others are all medium/low.

didn't comment though since I've never had westmalle, much less brewed it.

All Grain Brewing / Re: Torrified Wheat & Munich
« on: March 10, 2010, 02:44:22 PM »
How about some pils malt for additional enzymes?   ::)

+1 ;)

Avery is starting.  Mmmm...

How long should one age a IIPA?  

however long it takes to carb.  ;D

woman, what did you give that Loch Ness Monsta $3.50 fo'?

judging this weekend, no brewing.

next weekend is the brewing bonanza though.

Yeast and Fermentation / Re: Yeast for a chocolate stout?
« on: March 10, 2010, 12:08:31 PM »
shoulda used 1450   ;).

I think this yeast does its best work in stouts and porters.  And its pretty neutral to let the other ingredients shine.

Yeast and Fermentation / Re: Wyeast 1450
« on: March 10, 2010, 09:33:55 AM »
Hey Denny, have you noticed that this yeast tends to fall into a groove? What I mean by that is that the last three beers I've brewed have taken off like mad the first two or three days, then the krausen falls about halfway down and the yeast goes from nearly blowing the lid off of the fermenter, to more a a slow and steady fermentation. This seems to happen when the yeast is at about 50% AA. Most other yeast strains I've used seem to go crazy until about 90% done.


All Grain Brewing / Re: Dry Hopping...%AAUs...Effect
« on: March 10, 2010, 09:16:31 AM »

I think that's only a coincidence.  Maybe hops with a higher AA also have higher levels of aromatic compounds, too.

right - that's kind of what I was getting at, though there *could* be some correlation (higher AA usually have higher oil levels I *think*).

All Things Food / Re: Fish Batter Etc?
« on: March 10, 2010, 08:34:08 AM »
I like rice four for beer batter....seems a little lighter and crisper.

I made Matt's batter again last night - I LOVED it, but at the same time, it seemed 'pancake-y"

next time I might try denny's suggestion, though I'll have to plan ahead and buy rice flour.

hey, anybody ever used masa harina in something like this??

All Grain Brewing / Re: Dry Hopping...%AAUs...Effect
« on: March 10, 2010, 07:45:09 AM »
nothing measured or scientific, but IME, the higher alpha acid hops seem to have a more intense aroma when dryhopping - CTZ, Simcoe, Chinook, Centennial, all seem powerful when using as dryhops whereas lower ones seem more floral.

again, I have no measurable basis for that other than what I've noticed when dryhopping.

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