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Messages - bonjour

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Congrats to the winners.  Nice distribution across the country!

So now what do we need to do to get that beer from Drew that he promised everyone who voted for him? :)
Let me guess,

Meet Drew in San Diego June 11th 2014

like that is going to happen   ;)

Events / Re: Pro Brewers "NIGHT"
« on: April 04, 2014, 04:32:17 PM »
maybe an example of something attendees may experience that wasn't available in previous years would help with the mentality Fred mentioned.  Will pros be pouring beer in seminars?  Taking shifts in the social club?  wandering among the throng gathered outside the banquet area pouring their beers?

Pro Night was a known, while the changes are an unknown.
just sayin'
understood, but I don't want to state something that isn't so.  I'm sure more will be rolling out on this soon.

Events / Pro Brewers "NIGHT"
« on: April 03, 2014, 05:08:48 PM »
I'm hearing talk about a lack of Pro Brewers Night at the conference.
Let me clear this up a bit.

ONE "Pro Brewers Night" has been replaced with THREE days with the Pros.
We have split the pros so you can have MORE (not less) access to the pros and their beers.  Being spread out you should be able to sample more of the Pros beverages because you will have more time to do so.  This includes discussion with the representatives that may happen to be there.

The Pros will have a bigger presence in Grand Rapids than in any other conference to date, just not in the same manner we have seen in the past.  It should be a significantly better experience.


General Homebrew Discussion / Re: AHA Rally - What to expect
« on: March 13, 2014, 07:05:12 PM »
so where do you do your Brewmaddness?

General Homebrew Discussion / Re: Carbonating flat beer in bottles
« on: March 13, 2014, 12:18:33 PM »
What's your recipe, FG, and process, include your mash details.

knowing how big this beer is you may have a lot of sugar left.

The best bet with these big beers is to force carb them in a keg them bottle from the keg.

General Homebrew Discussion / Re: Chemistry of beer flavors
« on: March 12, 2014, 10:41:52 PM »
it seemed like a good segway

The Pub / Re: Twitter Chat
« on: March 12, 2014, 05:52:24 PM »
or do I put the tag after

The Pub / Re: Twitter Chat
« on: March 12, 2014, 05:51:01 PM »

can you hear me now Denny?  Drew?

General Homebrew Discussion / Re: Chemistry of beer flavors
« on: March 12, 2014, 05:43:03 PM »
the question is how much sugar stays dissolved in the steam.  Not much.  sugars are highly soluble so they would re-dissolve almost instantly.  The sugars in the wort, that stay in the wort, will not caramelize.  At any point in time that would be most of them.

Engineers go thru a lot of trouble to prevent dissolved solids from depositing in boilers (these are agents to prevent corrosion) because they hurt the vessel.  DNB greatly reduces heat transfer so they try to stay below that point.  We don't. When the water evaporates (forms steam) where do the solids go, some will go back to the wort, but some will temporarily deposit on the kettle surface.  They have to.

Again, no one has proven that this occurs in beer.

FWIW. If you use this argument on the BJCP written exam, you will likely be raked over the proverbial coals

General Homebrew Discussion / Re: Chemistry of beer flavors
« on: March 12, 2014, 05:06:39 PM »
I doubt the temp of the steam, but the temp of the metal kettle where the steam forms and bits (small bits) of sugar are left behind, then redissolved once the surface is wetted again.

And backing Denny, no one has proven that this actually occurs in beer.

General Homebrew Discussion / Re: Chemistry of beer flavors
« on: March 12, 2014, 04:38:43 PM »
using the simplified research of Wiki
DNB is also known as Transition boiling, unstable film boiling, and partial film boiling. For water boiling as shown on the graph, transition boiling occurs when the temperature difference between the surface and the boiling water is approximately 30 °C (54 °F) to 120 °C (220 °F) above the TS. This corresponds to the high peak and the low peak on the boiling curve. The low point between transition boiling and film boiling is the Leidenfrost point.
DNB is the rolling boil we use, so temps from 212+54 = 266F to 212+220 = 432F

The process is temperature-dependent. Specific sugars each have their own point at which the reactions begin to proceed readily.
Caramelization temperatures[1] Sugar    Temperature
Fructose    110°C, 230°F
Galactose    160°C, 320°F
Glucose    160°C, 320°F
Sucrose    160°C, 320°F
Maltose    180°C, 356°F

The caramelization reactions are also sensitive to the chemical environment. By controlling the level of acidity (pH), the reaction rate (or the temperature at which the reaction occurs readily) can be altered. The rate of caramelization is generally lowest at near-neutral acidity (pH around 7), and accelerated under both acidic (especially pH below 3) and basic (especially pH above 9) conditions.[2]
The conclusion I draw is that carmelization is possible in a boil kettle with a 266F to 432F temp on the kettle surface where the Temps are the highest.

without question Maillard reactions also occur.

General Homebrew Discussion / Re: Need volunteers
« on: March 11, 2014, 11:52:08 PM »
I suggest you start by posting recipes and process and describe the taste IN YOUR OWN WORDS, 

I'm pretty sure that we can collectively figure it out.

General Homebrew Discussion / Re: fermentation not complete ?
« on: March 09, 2014, 06:15:00 PM »
Get a growler of slurry from a friendly local brew pub.  and pitch the entire growler.  The idea being a FULL working population of fresh yeast.  The variety is not as important as the size, the basic fermentation characteristics of you indended yeast are already there.  You are not pitching to grow yeast, you are adding yeast to possibly finish fermenting to your final gravity.

General Homebrew Discussion / Re: NHC shipping issues
« on: March 09, 2014, 06:10:48 PM »
I agree, but how do you force a private company to do something they don't want to?

I shipped my glass yesterday. Next year I think I'll just make a road trip and deliver it myself. Though delivering round two in person may not be practical, probably not needed either though... ;-)

Demonstrate that they're losing money.

The AHA tried to convince several shipping companies of that.  They all said that there wasn't enough money in it to make it worth their while.  That may seem absurd to us, but they have a different idea of "worth it".
+1           It is a SLOW process

The AHA is VERY aware of this need.

Events / Re: NHC Hotels filled up already?
« on: March 09, 2014, 04:10:28 PM »
FWIW - some of us never got the hotel email. Luckily it was forwarded from a club member.
Sorry to hear that Mike but I seriously want to know.

Dumb question, did you check your spam folder etc.?

And did this happen to anyone else?  Please be specific.

This is a first time doing it this way and with Altitude Tickets and we really want to know about the glitches.

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