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Messages - brewmanator

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16
Commercial Beer Reviews / Re: Red's Apple Ale
« on: February 04, 2013, 10:40:27 AM »
Really?

I'm headed that way this year - I'll make sure to scratch it off the list.

Actually, the only two things on the list are Cantillon and Westvleteren. After that, I'll have to do some research on what's close and worth going to.

theoman can chime in here more than me, but the only part of Delirium Bar worth going to is the Hoppy Loft at the very top of the building.

If you want beer mecca, go to Chez Moeder Lambic Fontainas (http://beeradvocate.com/beer/profile/21739). Every time I'm there it's really great.

When are you planning to be in Brussels?

Probably August - I told my wife we had to go to Europe before we had kids.

We each picked a country, and we're going to end up in Germany because her sister lives there.

Check out A La Becasse in Brussels.  Quaint little place with a good beer selection, especially if you like lambics.

17
The Pub / Re: Why does Budweiser just not get it?
« on: January 31, 2013, 09:17:24 AM »
In 2007, my brother and I won the chance to scale up an IPA recipe, and help brew it on A-B’s pilot brewery in St. Louis.  At that time the pilot brewery was under the Michelob brand of A-B.  I learned that they were brewing three, 10 barrel test batches, five days a week working on recipes for beers like Czech Pilseners, Imperial IPAs, German-style Dunkelweizens, Irish Red Ales and American Pale Ales .  These beers were fantastic and would stand up quite well to the finest craft beer examples at that time.
Why were they doing that?  Working on recipes "just in case", developing less expensive versions for their craft partners, something else?

Back then they sold these types of beers under their Michelob brand, we did not see much of these out in the PNW, but in the midwest and other places around the US you were able to buy Michelob Dunkel Weisse, Michelob Pale Ale, Michelob Irish Red Ale...

18
Events / Re: NHC competition site change.
« on: January 30, 2013, 10:33:53 AM »
Perhaps an AHA membership as a prerequisite to entering the competition could be adopted rather than the partial open concept. There must be some sort of solution to this problem that a little more brainstorming could solve.

An AHA membership is required to enter the competition. The only part that is partially open is that Members can buy a guest pass (usually used for SO) to the conference.

Not true. 

AHA membership is not required to enter this competition.  Non-members just have a more expensive entry fee.

19
Funny.  I did a hefeweizen with my second batch as well.  I can remember tasting it and thinking at the time it was one of the worst beers I'd ever had.  It tasted like banana bread with some clove mixed in.  For years I would tell people what failure that beer was, not knowing that it was probably pretty true to style.  I had never had a German Weizen beer at that point, so I thought I was making a Pyramid or Widmer hefeweizen clone.  ;D

Good luck with the second batch, I recommend not going too crazy with the extra ingredients so that you can nail down your process for future brews.

20
The Pub / Re: Why does Budweiser just not get it?
« on: January 17, 2013, 10:16:59 AM »
I had the amazing fortune to see firsthand what a company like Ab-InBev can accomplish if they put some resources toward brewing something other than American-style lagers.  In 2007, my brother and I won the chance to scale up an IPA recipe, and help brew it on A-B’s pilot brewery in St. Louis.  At that time the pilot brewery was under the Michelob brand of A-B.  I learned that they were brewing three, 10 barrel test batches, five days a week working on recipes for beers like Czech Pilseners, Imperial IPAs, German-style Dunkelweizens, Irish Red Ales and American Pale Ales .  These beers were fantastic and would stand up quite well to the finest craft beer examples at that time.  If you think they don’t understand the beer industry from top to bottom you are so mistaken.  They have their hands in every sector of the beer industry.  They reach us beer snobs by purchasing or investing in established companies like Goose Island and Redhook.  They try to retain customers who are ready to leap to craft beer, by making beers like the one the original poster complained about.  That beer was not made for you or me or anyone else who posts to a homebrewing forum on a regular basis.  It was made for the lifelong BMC drinker that wants to try something different, but not too different.   Just as Dirk mentioned if Ab-InBev wanted to make a double IPA, I have no doubt it would be an excellent beer.  They have every resource imaginable to make it happen.  They don’t need to do it, because they are already making those beers for us at Redhook, Goose Island and probably a couple of other breweries that I am not yet aware of.  In the end, I prefer to not support AB-Inbev, SAB Miller or Molson Coors because I like to drink local or make my own.

21
General Homebrew Discussion / Re: Calculating Losses to hoses
« on: January 16, 2013, 08:55:47 AM »
I calculate (1/2" x 1/2" x PI)/4 x (30' x 12"/1') which gives a volume of 70.7 cubic inches which i about 1.22 quarts, or 1147 ccs.

That is more like what I calculated.  70.7 cubic inches is also around 2 imperial pints ;D

22
Hoping we can brew up a Robust Porter on Friday night. 

23
I have friends that say our American Barleywine is the best beer we've made.  My brother vacillates between recent batches of Strong Scotch Ale and Russian Imperial Stout.  My wife says it was a Dunkelweizen we made a year or so ago.  In terms of recognition, our American Brown Ale (Bucksnort) would be considered the best beer we have ever made.   I can't decide it’s like picking which of your kids is better.   

My hope is that the best beer we have ever made is in one the numerous carboys scattered throughout my home.  I will be shocked if it is the Standard American Lager we made a week or so ago, but I sure hope it is! ;D

24
Racking 10 gallons of dark Czech lager to kegs, so that we can use the slug of WYeast 2124 to make some sort of lager for Superbowl Sunday.  Leaning toward brewing a Marzen (Febzen?) or Vienna lager.  A blond bock might be nice as well.  Decisions, decisions...

25
Yeast and Fermentation / Re: Where do I get EDTA?
« on: September 25, 2012, 08:40:12 AM »
I've never ordered anything from them for personal use, but vwr.com is where I would try first.

Looks like you need to have an approved account at VWR...

I looked on www.fishersci.com and you may be able to buy it there. 

26
Kegging a Vienna Lager and brewing a German Pils.

27
General Homebrew Discussion / Re: Why aren't NHC scores published?
« on: June 26, 2012, 12:43:32 PM »
Because the organizers don't want to have to deal with the 50 or 60 emails that would ask: Why did my 42 point beer lose to a 37 point beer.

28
General Homebrew Discussion / Re: Famous Homebrewers
« on: June 25, 2012, 12:43:44 PM »
While not so famous, Major League Baseball relief pitcher Chris Ray from the Cleveland Indians (former Seattle Mariner) is an avid homebrewer.

29
We're brewing a big Belgian brown ale that we plan to age in a sour whiskey barrel.

30
General Homebrew Discussion / Re: Organising a BJCP exam
« on: May 25, 2012, 09:09:34 AM »
We have a good pool of National or higher judges here in Washington, which makes me think there is a good chance you could get a few to come up and help.  You might even be able to convince one of the more ambitious Master level judges to organize as they get Grand Master Service points for organizing such things. 

Just make sure to steer clear of Father's Day and/or NHC weekend next June.

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