Sunday, August 18, 2013

Schmidling Maltmill - general efficiency & adjustment

The MALTMILL is an authentic roller mill that makes it possible for homebrewers to turn out textbook quality milled grain. It crushes the malt, leaving the husk intact while producing a minimum of flour. Not one grain can get through without being properly milled. It does exactly what a malt mill is supposed to do.

The MALTMILL is provided with a nominal spacing of .045" between the rollers. This produces an excellent crush on all commonly used malt. An adjustable version is available for those who perceive the need for additional flexibility . The roller journals ride in oil-impregnated bronze bearings, pressed into aluminum castings. A coarse textured surface on the rollers prevents the grain from slipping and is the key to providing an efficient mill at far less cost then conventional multiple stage roller mills.

The MALTMILL relies on the grain to drive the passive roller and the above cited throughput is based on this configuration. For additional efficiency, in high volume operations, a Gear Drive Option (GDO) is available to drive the passive roller directly from the driven roller through precision-ground, steel gears. These gears have different numbers of teeth, to provide a differential rotational rate for the rollers.

36mil / 0.92mm / 0.036 inch (universal setting)

This crush has been produced with a 2 roller mill (JSP Maltmill) at its factory setting of 36 mil / 0.92 mm. At this setting, which is fairly loose, no substantial husk shredding occurs while the endosperm is mostly ground into grits. Some of the endosperm is left behind in the husks. The low percentage of flour and well preserved husks will make for easy lautering. But even with well modified malts, the conversion efficiency will only be average.

19 mil / 0.48mm / 0.019 inch (tight setting)

At a much tighter setting (19 mil / 0.48 mm), the same mill will produce considerably more flour and shredded husks. While the efficiency is significantly increased, the lauter may not run as easily and may even get stuck if the allowed run-off speed is to fast. The increased conversion efficiency make this an attractive option for brewers but the significantly slower run-off causes many to widen the gap at least a little bit.

Motorize Your Grain Mill: Projects

How to and why to

A common drill motor can motorize most mills. The problem with this approach is, while it works, it simply works too fast. Optimum roller speed for small homebrew mills is 150–200 rpm. Drills and most AC motors run at 1,750 rpm (U.S. 60 cycle AC.) The answer is to use pulleys and belts or an expensive gear reduction motor to run your mill more slowly.

Friday, August 16, 2013

Want to Grow Mushrooms at home?

I am in contact with Brian at Magnificent Mushrooms, Brian has lots of information about this topic and he can get you educated to grow your own mushrooms. Check it out! Mahalo Brian!

www.magnificentmushrooms.com

From the website:

"Magnificent Mushrooms’ primary goal is to educate. We have not accumulated all of this knowledge just to keep it to ourselves. To date, we have worked with community gardens, schools, parks, co-ops, churches and businesses to develop informational, hands on workshops where participants learn not only the cultivation and collection of mushrooms, but the culture of mushrooms. if you are interested in sponsoring one or more of our educational workshops: "“Mushroom Cultivation 101”", "“Wild Identification Walk”", "“Using Mushrooms to Detoxify and Create Soil”" and “"Ethno-mycology; A History of Mushrooms and Mankind”"."

Tuesday, August 13, 2013

14B. American IPA

Aroma: A prominent to intense hop aroma with a citrusy, floral, perfume-like, resinous, piney, and/or fruity character derived from American hops. Many versions are dry hopped and can have an additional grassy aroma, although this is not required. Some clean malty sweetness may be found in the background, but should be at a lower level than in English examples. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is also acceptable. Some alcohol may be noted.

Appearance: Color ranges from medium gold to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand should persist.

Flavor: Hop flavor is medium to high, and should reflect an American hop character with citrusy, floral, resinous, piney or fruity aspects. Medium-high to very high hop bitterness, although the malt backbone will support the strong hop character and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not required. The bitterness may linger into the aftertaste but should not be harsh. Medium-dry to dry finish. Some clean alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style. Some sulfur may be present if sulfate water is used, but most examples do not exhibit this character.

Mouthfeel: Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Body is generally less than in English counterparts.

Overall Impression: A decidedly hoppy and bitter, moderately strong American pale ale.

History: An American version of the historical English style, brewed using American ingredients and attitude.

Ingredients: Pale ale malt (well-modified and suitable for single-temperature infusion mashing); American hops; American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate.

Vital Statistics:

OG	FG	IBUs	SRM	ABV
1.056 - 1.075	1.010 - 1.018	40 - 60+	6 - 15	5.5 - 7.5%

Commercial Examples: Stone IPA, Victory Hop Devil, Anderson Valley Hop Ottin', Anchor Liberty Ale, Sierra Nevada Celebration Ale, Three Floyds Alpha King, Harpoon IPA, Bell's Two-Hearted Ale, Avery IPA, Founder's Centennial IPA, Mendocino White Hawk Select IPA

Tuesday, July 30, 2013

KEGWORKS Perlick Perl Stainless Faucet

Perlick Perl Draft Beer Faucet- Stainless Steel

#525SS

$40.99

Perlick faucets are known for excellence and the innovative new Perl is no exception! The sleek modern design includes a revolutionary “Perl ball” and floating O-ring, eliminating the need for a valve shaft.

With this advanced stainless steel construction and fewer internal parts, your Perlick tap is guaranteed to provide years of reliable pouring. It’s more sanitary too! The redesign ensures that your beer has no exposure to air, so there is no space for mold or bacteria to grow.

Features

Stainless steel construction
Forward seat design to prevent lever from sticking
More sanitary than rear seating faucets

Specs

1”W x 4”H x 2 3/4”D

Thursday, July 25, 2013

Mini Jockey Box from HomeBrewStuff.com

HomeBrewStuff.com

I just got my mini jockey box today from bruddah Tarn at HomeBrewStuff.com, Mahalo Tarn! I promptly filled it with a standard bag of ice that fit perfectly and hooked it up to a keg of Dead Willie. This jockey box is complete, well built and pushing out some frosty beer. I definitely recommend this purchase for anyone wanting cold beer on hot day, wherever you go. The coil is 25' so don't expect non stop ice cold but it works great for an average flow. The item is on back order but well worth the wait. Great company, mahalo nui HomeBrewStuff.com

Mini Jockey Box Refreshment System

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Availability: Out of stock

Regular Price: $109.99

Special Price: $99.99

Quick Overview

Our Mini Jockey Box is perfect for the on the go homebrew drinker.

Combine the insulated cooler walls and internal stainless steel cooling coil with some ice and a keg of your finest home brew and you've got refreshment going where you do.

Wednesday, July 24, 2013

Logo Wear Wednesdays, Maui Brewing Co.

Maui Brewing Co.

Don’t Forget Logo Wear Wednesdays

Wear our logo and get $3 pints all day!

Wednesday, July 10, 2013

Cornelius Keg Lid (New)

8 Reviews

$19.95

Item #: KEG440A
Shipping: Free Shipping Program
Weight: 0.56LBS

Availability:

Currently In Stock

Imagine this for a moment......Blichmann 55 Gallon BoilerMaker

Blichmann 55 Gallon BoilerMaker Brew Pot

Blichmann Engineering has put together one of the nicest kettles on the market in the BoilerMaker. With a 3-piece ball valve, adjustable angle BrewMometer, pickup tube, and sight glass as standard features, the Blichmann BoilerMakers truly are an all-in-one package. The 55 Gallon BoilerMaker is an excellent option for those looking to brew 1BBL at a time!

Heavy 18ga 304 stainless steel construction
10/15/20/30/55 gal sizes designed specifically for home brewing batch sizes (5gal to 1BBL)
Includes adjustable BrewMometer™ and a 3 pc stainless ball valve as standard
Heavy duty borosilicate glass level gauge never clouds or scratches is standard equipment! Features rugged stainless steel guard with laser etched volume graduations, cleaning brush and clean-out ports.
Exclusive snap-in dip tube design installs without tools and drains to within 3/8” of bottom!
Handles oriented to make carrying easier and the lid stores neatly on the pot handle
Stepped bottom on pot supports mash screen and virtually eliminate sidewall shunting
Patented optional button louver false bottom is a hybrid of a perforated screen (high efficiency) and a slotted manifold (plug resistant) – get the best of both!
Optional boil screen with shield keeps hops and hot break out of your fermenter

Monday, July 8, 2013

Oxygen Regulator Kit w/ .5 Stone Wort Aeration, Fermentation, Homebrewing & Beer

$49.99

Heavy Finger IPA Yeast WLP051 CALIFORNIA ALE V YEAST

WLP051 CALIFORNIA ALE V YEAST

From Northern California. This strain is more fruity than WLP001, and slightly more flocculent. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.

Attenuation

70-75%

Flocculation

Medium to High

Optimum Ferment Temp.

66-70°F

Alcohol Tolerance

Medim-High

Wet Hop versus Fresh Hop

Mahalo Sierra Nevada Brewing Company

for the following information

Wet Hops are un-dried hops, picked and shipped from the growing fields within 24 hours.

Fresh Hops are the freshest dried hops to come from the fields, typically within seven days of harvest.

Over 90% of the world’s hop harvest happens between August 31 and October 31, and these hops are used throughout the calendar year. Can hops possibly be the same on November 1, one day after harvest, as they are on July 25, nearly one year after growing in the fields? The answer is no. We think of hops like dry kitchen spices—the flavor of thyme or rosemary right after the jar is opened is far more intense than it is six months later. The same can be said for hops. There are ways to control the way hops age and to reformulate and readjust as some of the aromas fade, but there’s nothing like the magic of the first bales of hops as fresh as can be. That is the stuff dreams are made of!

The American Style

Worldwide, Americans have something of an outsized reputation. Bold, brash, and brazen. To some, that boldness is perceived as arrogance, but for us it’s just daring spirit and a thirst for adventure. The term “American” in brewing is not necessarily a sign of origin, but rather a brewing ethos and homage to that daring nature we love so much. In the early days of the craft brewing movement, there were far fewer beer styles and what was on record largely comprised the historical ales of the UK and the lagers of Germany. As American brewers began experimenting with homegrown ingredients and their own techniques, they inadvertently created beer so unique it defied conventional categories. Instead of a traditional pale ale, there all of a sudden was American pale ale—a new, rowdy hybrid of the older beer, intense with hop flavor and aroma. American-style beer is shorthand for the kind of brewing we do at Sierra Nevada—a reference to the use of a clean, crisp, and neutral yeast and a healthy dose of hops quite appropriate for the adventurer in us all.

Saturday, July 6, 2013

REAL Beer Festival 2013

Saturday, July 27th, in the parking lot across of Ward 16 Theatres

Oahu get ready for the Real Beer Festival. Hosted by Real A Gastropub the festival will be held on Saturday, July 27th, in the parking lot across of Ward 16 Theatres. The Real Festival will feature 50 plus craft beers from Hawaii, mainland U.S., and international breweries as well as live entertainment from those classic rock, funk, progressive bluegrass, a blues ensemble and current rock bands you love to listen to at Real.

Real owner Troy Terorotua tells me they are still confirming the participating breweries and restaurants, but you can be sure there are going to be some amazing one of a kind beers at this festival. Tickets are $60.00 each, plus processing fee, and include a commemorative event beer mug, eight four ounce brew tasting coupons, unlimited sampling of beer centric food dishes, a leisurely afternoon with live entertainment and free parking. Tickets are available in advance only and are available to purchase online now. The festivals capacity is roughly 3,000, so don’t wait to get your tickets as it is sure to sell out.

Proceeds from the Real Beer Festival will go to help two local non-profit organizations, ʻĀINA In Schools and theBlue Planet Foundation. ʻĀINA (Actively Integrating Nutrition & Agriculture) In Schools is a farm-to-school initiative that connects children to their local land, waters, and food in order to grow a healthier Hawaii. Blue Planet Foundation is committed to ending the use of fossil fuels on Earth, starting in Hawaii.

Thursday, July 4, 2013

Oxygenation Partial System - worth every penny!

Oxygenation Partial System

43 Reviews

$54.95

Item #: FE376
Shipping: Free Shipping Program
Weight: 0.50LBS
Availability: Currently In Stock

http://www.homebrewtalk.com/f13/anyone-use-disposable-oxygen-tanks-aerating-57861/

Saturday, June 15, 2013

Bravo For the New Hop

Countless new hop varieties are created every year, so many in fact that they are given only a number. A hop has to really prove itself worthy before it actually gets a name. For example, Hop #01046 began its life in Prosser, Washington at the Golden Gate Roza Hop Ranches. During the summer of 2000, a female hop known as Zeus was cross-pollinated with a male known simply as #98004 (whose mother is in effect Nugget hops). Its lineage, therefore, is “50% Zeus, 18.75% Nugget, 25% USDA 19058m, and 6.25% unknown.”

The following year, seeds were collected and the plant was grown in a greenhouse for the next two years, and screened for powdery mildew resistance, along with gender, vigor, and cone type. By 2002, #01046 was exhibiting higher than usual alpha-acid percentages with good resistance and several other very positive attributes. The next year, 2003, #01046 was asexually propagated and rhizomes from the original plant “were dug, divided and planted into multiple greenhouse grown containers.” Eventually, 4,000 softwood-cutting plants were created and then grown at two different locations, the original Roza ranch and also at Golden Gate Emerald Hop Ranches in Sunnyside, Washington. These plants represented the second-generation of the hop plant.

Over the subsequent three years the hops were grown, sampled, tested and analyzed on a variety of factors. These tests confirmed that the new hop had good resistance to disease, along with exceptionally high yield and high alpha-acids percentages. The hops were harvested and processed into 200 lb. bales, which were tested using the ASBC (American Society of Brewing Chemists) spectrophotometric method and showed “average alpha-acids level of 17.5% and beta-acids level of 3.5%.” The alphas were almost exactly the same as Mom (Zeus) but with much less loss of alpha-acids in storage, a good sign.

In 2005, third-generation plants were created and a large-scale field test was conducted at the Emerald Ranch. Declared a success, #01046 was re-christened “Bravo” and S.S. Steiner, who operated the hop fields in Washington, filed a patent application. 2006 yielded the first commercially available Bravo hops.

For every one of these success stories, there are hundreds that never make it. But even getting this far doesn’t guarantee a hop’s success. How it works in the beer is the final and arguably the most important test. So what will it taste like in your beer? Nobody’s certain, though there is a great way to find out. Tomorrow you have an opportunity to sample at least 21 single hop IPAs, using only Bravo hops, made by breweries from around northern California. Drake’s Brewing in San Leandro is hosting their 2nd annual Drake’s Brewing Beer Festival and Washoes Tournament. Each brewery will also be serving some of their other available beers so you’ll have plenty of other beers to sample, as well. But it’s a great educational experience on several fronts. First, you get to try a new hop in its debut in a commercial beer. Second, you can see firsthand how different brewers using different equipment but the same hop and the same IPA recipe can craft 21 beers that all taste distinctively different (at least that was the experience from last year when Summit hop was used at the festival). It should be a fun time. Come join us at Drake’s for a memorable afternoon of beer, food, music and games. See you there.

Bravo Hop Characteristics:

Alplha Acids: 14.-17.%
Cohumulone: 29-34% of alpha acids
Beta-Acids: 3-5% w/w
Total Hop Oils: 1.6-2.4% v/w

BRAVO -- LEAF - Upcoming AIPA

BRAVO -- LEAF

BRAVO Hop Leaf Limit one pound per customer, please

Alpha Acid: 17.3%

Bittering hop with a pleasant fruity, floral, and earthy spicey aroma.

Typical Brewing Style: IPA, Pale Ale, Stout, Barley Wine, and Lager.

Possible Substitution: Columbus

Farm grown here at Puterbaugh Farms

14B. American IPA

Aroma: A prominent to intense hop aroma with a citrusy, floral, perfume-like, resinous, piney, and/or fruity character derived from American hops. Many versions are dry hopped and can have an additional grassy aroma, although this is not required. Some clean malty sweetness may be found in the background, but should be at a lower level than in English examples. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is also acceptable. Some alcohol may be noted.

Appearance: Color ranges from medium gold to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand should persist.

Flavor: Hop flavor is medium to high, and should reflect an American hop character with citrusy, floral, resinous, piney or fruity aspects. Medium-high to very high hop bitterness, although the malt backbone will support the strong hop character and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not required. The bitterness may linger into the aftertaste but should not be harsh. Medium-dry to dry finish. Some clean alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style. Some sulfur may be present if sulfate water is used, but most examples do not exhibit this character.

Mouthfeel: Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Body is generally less than in English counterparts.

Overall Impression: A decidedly hoppy and bitter, moderately strong American pale ale.

History: An American version of the historical English style, brewed using American ingredients and attitude.

Ingredients: Pale ale malt (well-modified and suitable for single-temperature infusion mashing); American hops; American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate.

Vital Statistics:

OG FG IBUs SRM ABV

1.056 - 1.075 1.010 - 1.018 40 - 60+ 6 - 15 5.5 - 7.5%

Commercial Examples: Stone IPA, Victory Hop Devil, Anderson Valley Hop Ottin', Anchor Liberty Ale, Sierra Nevada Celebration Ale, Three Floyds Alpha King, Harpoon IPA, Bell's Two-Hearted Ale, Avery IPA, Founder's Centennial IPA, Mendocino White Hawk Select IPA

Saturday, June 1, 2013

HOPS: Fuggles

Fuggles

Location:
United Kingdom, United States
What it does :
Fuggles can be used for bittering, aroma, and finishing additions. It is especially valuable for dry-hopping additions if desired. It can require high hopping rates required because of its low-alpha content. You can use it to make English Ale, Porter, Scottish and Irish Ale, Specialty Beer, Stout, Strong Ale and Barleywine. Substitutes include East Kent Goldings, Progress, Styrian Goldings, Tettnanger, and Willamette.

What it is:
The Fuggles hop is perhaps the most famous and honored of English hops, capable of providing all essential flavor, aroma, and bitterness to an ale. It was first propagated by Richard Fuggle in 1875 in County Kent, and carries his name. It has a mild, pleasantly soft, grassy, floral aroma. It is frequently blended with Goldings, another English hop, to add roundness and fullness to the flavor.

Tuesday, May 28, 2013

Pacific Breach Brewing Co

We are a locally owned and operated craft brewery located in Hawaii. Every single batch is made by hand, from selecting the finest ingredients available to the great care that goes into preparing it. All this is done so that our customers may enjoy an ice cold mug or three of the best drinks available anywhere. With our wide variety of beverages to choose from, the beaches of Hawaii are only a trip to the store away.

- Liquor Collection, Ward Warehouse

- California Pizza Kitchen, Hawai'i

- Hibachi, Kailua

- California Rock n' Sushi, Ward Ave.

- Foodland

- SWAM, Pearl City

- Wine Stop, Honolulu

Brewery puts the 'ew' in brew with new beard yeast beer (VIDEO)

Oregon's Rogue Ales debuts new beard yeast beer made from the brewmaster's own facial hair.

ENLARGE

Rogue Ales Brewmaster John Meier and his beer-producing beard. (KPTV/Screengrab)

What do you think?

Must read

Suprising

Tragic

Inspiring

Odd!

Most people would be grossed out to find a hair in their beer. But an entire beard?

Rogue Ales in Oregon will soon find out. Its brewmaster is using yeast from his own facial hair to craft a "beard beer" called New Crustacean.

More from GlobalPost: Missing finger found inside fish

Available in stores next year, the beer came about as something of a joke.

Earlier this summer, brewmaster John Maier sent samples from the brewery's homegrown hops to a lab to see if they could produce a yeast suitable for brewing,LA Weekly reported.

None of them worked. So as a joke, the brewery clipped nine folicles from Maier's beard (which he hasn't shaved since 1978) and sent them in for testing.

Quantity: