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Messages - ajk

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Beer Travel / Initial thoughts on Munich
« on: February 06, 2014, 06:24:51 PM »
Yeah, you were on the tour with some folks I know (Sandy and Agatha, you were in some of their facebook posts).

Well, I know I was on the tour. I wasn't that drunk (yet)!

A guy in our club has a picture when he threw a log of Beachwood into the Schlenkerla firebox to smoke the malt. He was on a big tour. Another guy I talked to was in Bamberg last fall and did not get a tour. That guy was Matt Bynildson, he was talking about being there and even asking Herr Trum. I't didn't work. Those Germans like to have things all set up.

True. I'm a little surprised, though, given how brewpub-like the place is.

Beer Travel / Re: Initial thoughts on Munich
« on: February 06, 2014, 06:04:47 PM »
So you can get a beer at the Ayinger brewery? Did you need to be on the tour?

You know, it could be that you have to be on the tour.  They have a nice brewpub-like area, though, that seems like it could serve a lot of independent parties.  If you're in Aying, I'd check it out, even if you're not doing the tour.  The tour is good, though; we got Jahrhundert straight from the lagering tank.

Nateo, how great for you to be having such a lengthy stay there!

Beer Travel / Re: Initial thoughts on Munich
« on: February 06, 2014, 05:39:26 PM »
Others know way more than I do about Munich, but I'll post my experiences anyway because I like talking about it.

Favorite biergartens:

  • Hirschgarten: several brands of beer, mackerel on a spit, wash your glass for a 1-€ discount, and pet deer and goats after your meal
  • Chinese Tower: in the middle of the beautiful English Garden
  • Augustiner: a local favorite

Favorite places to eat/drink in the city:

  • Schneider Weisse: had a big multi-course paired dinner here
  • Tegerensee: my favorite beer was the "special" Helles, like a Kellerbier

Favorite places to visit just outside the city:

  • Kloster Andechs: monastery that brews my favorite Doppelbock
  • Ayinger: bucolic brewpub in the small town of Aying

If you like to bike, I recommend Mike's Bike Tours.  They speak English (most of them as a first language), and you can do guided or self-guided tours of the whole city.  I did both (and you get a discount for repeat business).  On my own, I rode up to Nymphenburg Palace, stopped at Hirschgarden, toured the trendy Westend neighborhood, checked out the Oktoberfestplatz, rode down the Isar to a popular swimming hole and took a dip, and then finished things off at the Aumeister Biergarten in the English Garden.  Then it started pouring down rain and everybody went for cover.

Here are some photos (you're getting off easy with just four).


Mackerel at Hirschgarten:


Aumeister biergarten in the rain:

Kegging and Bottling / Re: Force Carbing 3 kegs at once
« on: January 26, 2014, 07:47:13 AM »
Were the kegs so full the beer level was higher than the bottom of the gas dip tube?  Wouldn't be now that you've been dispensing, of course, but maybe for a while there?

Beer Recipes / Re: Which Cocoa Powder for a Mocha Stout
« on: January 23, 2014, 06:19:00 PM »

Are you adding any coffee? I'd add 1 or 2 ounces of whole coffee beans after primary fermentation for subtle coffee flavor.
I don't know about beer, but a little coffee can bring out the chocolate flavor in baked goods. I use espresso powder in chocolate Christmas cookies. Not enough for anyone to identify is as coffee.

General Homebrew Discussion / Re: commercial examples of Kolsch
« on: January 22, 2014, 11:16:52 PM »
Fruh is the best I've had, and it comes in a can!

Yeast and Fermentation / Re: Stop That Lager!
« on: January 22, 2014, 11:13:55 PM »
Did you happen to use Rahr Pilsner malt as your base grain?  It's thought to be pre-acidified by the maltster, causing its acidity contribution to the mash to be greater than other base malts.  That could result in better attenuation than expected.

Kegging and Bottling / Re: Keg to keg transfer of carbonated beer
« on: January 21, 2014, 07:14:46 AM »
Connect gas-to-gas and beverage-to-beverage between the source keg and an equally pressurized destination keg.  Elevate the source keg.  Pop the relief valve on the destination keg for a moment to get a siphon going.  Feel free to walk away.  When you return, the contents will have transferred under pressure.

I didn't invent this technique, but I use it all the time.

Equipment and Software / Re: drying out tubing
« on: January 12, 2014, 06:05:24 PM »
I make sure to rinse it in soft water and then StarSan. Seems to keep the spots away, even if I just let it drip dry.

Hasn't DNA testing shown US Tettnang to actually be Fuggles?

Yep.  Tastes like it, too.

This is interesting to hear because I've been using US Tettnang in German lagers (perhaps based on Paul's recommendation) and have been really pleased with the results.  The beers have also performed well in competitions.

Sounds like some triangle tests are in order!

let's do it!
I'm making a Helles this Friday and was planning on using US Tettnang to give it a try.  Would we all need to brew the same recipe or just make some light lagers using the same hops?

The best way would be for you to make double the wort and do two boils, one using US Tettnang and one using Fuggles.  When the beers are done, have someone serve you three unmarked samples, two of which are the same beer.  See if you can tell what's what.

If different brewers, systems, batches, etc., are involved, it's hard to tell if any differences between the beers were caused by the hops as opposed to some other factor.

General Homebrew Discussion / Re: Beers planned for 2014
« on: December 30, 2013, 07:53:39 AM »
German Pilsener, but not till Saturday.

Yeast and Fermentation / Re: Favorite lager strain?
« on: December 29, 2013, 06:03:42 AM »
Those who like 2112, at what temperatures are you pitching/fermenting?

All Grain Brewing / Re: Decoction yields greater?
« on: December 28, 2013, 05:51:15 PM »
Not to give to pat an answer, but it all depends on the drinking experience.  If it drinks like an Oktoberfest, enter it as that, regardless of the specs.

Yeast and Fermentation / Re: Favorite lager strain?
« on: December 27, 2013, 05:24:23 PM »
My favorite readily available strain is Wyeast 2124.  I use it on Pilseners, American lagers, Dunkels, Schwarzbiers, and Bocks. I do like the seasonal 2487 for Dunkels as well.

is the lifetime membership rate changing as well?

Yes, to $700. I just asked Hence, I am now a lifetime member!


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