Messages

1

Events / Re: NHC Direct links email

« on: February 26, 2013, 02:22:56 PM »

Pages seem to be responding faster, but I'm still getting the same error when I try to register on the Milwaukee site.   Parse error: syntax error, unexpected $end in /data/vhost1/www.brewingcompetition.com/deploy/html/region8/sections/register.sec.php on line 398   Didn't the AHA test any of this before going live? I must say I'm very disappointed in the way the AHA handled this entire process.

2

Events / Re: NHC Direct links email

« on: February 26, 2013, 01:16:23 PM »

Tried to register in the Milwaukee region, but got the following error:

Parse error: syntax error, unexpected $end in /data/vhost1/www.brewingcompetition.com/deploy/html/region8/sections/register.sec.php on line 398

I can't believe you guys went with the hosted solution when you have web servers of your own.

3

Ingredients / Re: First Wort Hopping

« on: May 20, 2011, 11:34:16 PM »

I've done a good number of FWH only beers and calculating the bitterness as a 20 minute addition would have been flat out wrong.
..and no I didn't do it both ways and do hundreds of blind three way tastings. I don't need too.

I've brewed many FWH beers, and I would have to agree with Malticulous. The bitterness is smoother and more refined than a normal 60 minute addition, but the perceived bitterness is way more than what a 20 minute addition would give you. I'd say it's probably more like a 45 minute addition. Also, I have never sensed any hop flavor or aroma coming from FWH. Just a smoother bitterness. I think the belief that FWH somehow adds hop flavor or aroma is one of the big fallacies of FWH. At least, that's how I perceive it. And you know what they say, perception is reality.

4

All Grain Brewing / Re: Black IPA?

« on: August 03, 2010, 02:39:35 PM »

I'm in the process of planning a black ipa, but I'm a little stumped on what the water profile should be. I'm using 0.5 lbs. of debittered black malt for the roast / color in a 5.5 gallon batch. The spreadsheet I use is telling me my brew water should have a RA of at least 125 with a HCO3 level of 295 ppm, but I'm worried that increasing the HCO3 level that high will have a negative effect on such a hoppy beer. Should I worry about getting my RA high enough for such a dark beer (28.6 SRM)? Can 0.5 lbs. of debittered black malt have that big of an effect on the mash pH?

Here is the water profile I'm thinking of using. It's the profile I use for Amber Ales.

Ca 70.1
Mg 15.4
Na 12.7
Cl 40.5
SO4 96.0
HCO3 128.1
Hardness 238.2
Alkalinity 105.0
RA 45.9