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If you're going to use a pound of lactose, then mashing hot at 156 F is overkill. Mash normal around 152 F. Either that, or mash hot but only use 3/4 lb lactose.
Not sure, but that seems like a lot of chocolate malt. I might take that down a hair, maybe 3/4 lb.
Looks great otherwise. I'd drink a lot of it.
September October is always the best around here. Looking forward to a break from the heat and smoke.
Aiming to the low end of hopiness
Let me add....Not Oregon. It rains all the time, when the big one comes the whole damn state is going to slip away, and if you think Portland is weird you obviously haven't visited the rest of the state. (How'd I do Denny?)
Would you agree that the little piece of paper in the hydro can move around? I ask because I'm not sure
It's not a Rogue seasonal release is it?Thats pretty clever
Wait, KBS= Kentucky Beard Stout, right?
I ranted about this a year ago or so, but I want to get it off my chest again because of a new situation.
I brewed a RIS yesterday and was shocked by a wild miss on the OG. It should have been 1.092 and it came out at 1.077! I learned part of that lesson. I need to decrease the efficiency for bigger beers. BUT,
I have three gravity measuring devices: a refractometer, and four hydrometers, one of which is a full scale model and three are narrow range models.
I used the high range hydrometer to get the 1.077 OG. A couple of minutes ago I decided to enlist the others. The refractometer and the broad range hydrometer were within 1 point of each other...at 1.086!
This makes me crazy. It's like having an elastic yardstick. I don't swear very often but this tempts me.
A Cooked Corn Zwickl.
I'm on about the 5th beer aging in these barrels, trust me, it can get over oaked very quickly. The best way to go about it is taste. But 4 weeks will be pushing it. Personally, I find most commercial breweries over age their beers in barrels as well. I pull mind a lot sooner than others. Sometimes, even in a 60 gallon bbl you can pull it after 4-6 weeks.
More on PNWHC ?
Absolutely, I'll be there. An Oregon Brew Crew guy is really spearheading the effort. I'm really excited to see how it turns out and hope its something the local clubs can collaborate on to develop. Glad to hear you'll likely be presenting!This sounds like a fun one - I'm going to try to go if I can.
That reminds me that we used to have a "comp" up in the Seattle area called Homebrewfair. It was very different from most compeittions. The judges would be handed an entry and they'd judge it while the entrant sat in the other room. After the judges judged the beer, the entrant would come in and they'd all go over the beer and the sheets together. It was a great learning experience for both the judges and the entrants.
I think I might talk to a few folks to resurrect this.
That sounds like a really cool format, Steve. You should definitely come check out the Fall Classic!
We actually met last spring at the Cascade Cup, I got to judge with you and a young protégé.
Good to see you around here!
Yes, Steve, I remember it well. It was at PostDoc -- Tom Schmidlin's new brewery.
It was great judging with you. Hope to see you there in Portland.
You planning on going to the PNWHC in Vancouver, WA in the spring?
I just registered to give a couple judging related talks. We'll see if they get accepted. Should be fun, like a mini-NHC.