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The Pub / Re: Hofbräuhaus time
« Last post by pete b on Today at 09:02:09 AM »
I was just at the one on Panama City Beach a few weeks ago when we were visiting my inlaws. They had a Märzen as their seasonal and it was phenomenal. The first time I went there I thought most of their beers were just OK/nothing special, but this beer was killer.

The best part was hearing the waitress with a serious drawl mangle every single German word. I had to ask her 3 times what the seasonal beer was until I realized she meant Märzen. I had to try really hard not to be "that guy" and correct her pronunciation of words like spaetzle.
We would correct her then the Germans would correct us. I thought I was doing a decent job pronouncing" hefeweizen" to a German guy at work a couple weeks ago and he said what?, I repeated it,  and he said" oh,  hefeweizen, yes." And I would not have recognized it as "hefeweizen" out of context.

'Hay-fuh vyt-zen', right? A local German American club here puts on an Oktoberfest every year. I've been corrected on a lot of pronunciations there.  ;)
Yep. I was pronouncing the first syllable" hef". I learned most of my German from Hogan's Heroes.
Equipment and Software / Re: What's a good refractometer?
« Last post by philip23 on Today at 08:38:19 AM »
I also gave up on prism based units but bought a Milwaukee Digital MA884. Crazy but it was only $90 on Amazon and the only difference is that you can toggle to % potential alcohol (really only useful for wine making since the FG is assumed too low for beer).  I just never use that mode and I have the same everything that the 871 has but got it much cheaper since no one really knows this model. MA has an entire family of Digital Refractometers and I'd suggest getting whichever you can find cheapest as they are great meters and a HUGE step up from any prism unit.  Just don't buy the saltwater model, not good for brewing!
Equipment and Software / Re: Stir Plate
« Last post by Steve Ruch on Today at 08:17:12 AM »
I've never used one and my starters have always been great. What am I missing?

Not a lot.  I brewed for 15 years making starters without a stir plate.  I still wouldn't have one if someone hadn't given me one.  I can make starters in less time now, but that's about it.

Saving time can be a good thing for us old far-fogeys.
General Homebrew Discussion / Re: Beer Brewer Brain Fart
« Last post by Dave on Today at 07:59:29 AM »
Thanks  I feel better now
The Pub / Re: Hofbräuhaus time
« Last post by 69franx on Today at 06:44:17 AM »
I don't know much German, but what I thought I knew has been corrected repeatedly by SWMBO,  who is 100% German and grew up with family speaking the language
General Homebrew Discussion / Re: Beer Brewer Brain Fart
« Last post by erockrph on Today at 06:43:53 AM »
Don't panic. All that sludge will eventually settle out in the bottom of the fermenter with minimal (if any) impact on the flavor of the finished beer.
General Homebrew Discussion / Re: Beer Brewer Brain Fart
« Last post by hopfenundmalz on Today at 06:43:03 AM »
Don't panic. Let it ferment out, let it set for another week of so. Rack off the cakes of true and yeast gently to your bottling bucket or keg.
General Homebrew Discussion / Re: Beer Brewer Brain Fart
« Last post by 69franx on Today at 06:41:43 AM »
No worries. It will just give you more sludge in bottom of fermenter, should not cause any problems. Some brewers do it that way every time
General Homebrew Discussion / Beer Brewer Brain Fart
« Last post by Dave on Today at 06:27:11 AM »
I had 2 gallons of cold water already in the fermenter  to chill the Caribou Slobber Wort   Then dumped the wort in ... sludge and all... Then the rest of cold water to get 72f temp etc...   I did use a filtering sock  for grains and hops  ,, and it is fermenting very well after 24 hrs  But is very muddy  and my concern is if I ruined the flavor or not to panic.  Thanks in advance for your replies.
Equipment and Software / Re: Keg Coming....Now What?
« Last post by dmfcb750 on Today at 05:44:52 AM »
It really depends on whether you arr using the CO2 to push beer or carbonate the kegged beer. I add about a third cup of sugar when kegging and let it sit a couple of weeks then use CO2 to push beer.
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