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Messages - michaeltrego

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1
Hi Fellow Brewers,

The 11th Annual New England Regional Homebrew Competition is slated for Saturday October 22nd at Martha's Exchange in Nashua NH.  This is a BJCP sanctioned competition whose proceeds benefit the American Cancer Society. Last year we donated $4,000 and we could not do this without your support!

This is an MCAB qualifying event and we will be judging using the 2015 BJCP Style Guidelines.  Entry registration opens this Friday September 16th at 5:00 PM and there is a cap of 450 entries.  All of the event information can be found on the competition website: http://www.bfd.org/nerhbc

Just let me know if you have any questions.  Best of luck in the competition.

Cheers!

Mike Rego
President, Brew Free or Die
http://bfd.org

2
Hi Folks,

A quick reminder to get your entries registered if you haven't done so already.  The last day to register is October 9th, but we expect to hit the entry limit before then.  Good luck!

Mike

3
General Homebrew Discussion / Re: Bohemian Pilsner Hop Schedule
« on: September 03, 2015, 06:48:41 PM »
My 2nd place BoPils in the NYC PU Comp a few years ago was all Saaz 16 IBU FWH, 20 IBU 60 min., 14 IBU 20 min., 1 IBU flameout. Vaclav liked it. Cheers to Phil who won the comp!


4
General Homebrew Discussion / Re: Czech Pils Water Profile
« on: August 31, 2015, 08:45:31 AM »
For Czech Pils, I have had been very pleased with the results using Calcium 20-30ppm, Chloride 40-60ppm and Sulfate <5ppm.  Straight RO water with only CaCl (no gypsum) and lactic acid to hit 5.3-5.4 mash pH.

5
Hi Fellow Brewers,

The 10th Annual New England Regional Homebrew Competition is slated for Saturday October 24th in Nashua NH.  This is a BJCP sanctioned competition whose proceeds benefit charities in our community, such as American Cancer Society. For the past three years we've donated $3000 each year to charity.  We could not do this without your support.

This is an MCAB qualifying event and we will be judging all 28 BJCP 2008 Styles for this competition.  Entry registration opens Friday September 18th at 5:00 PM. Once we receive payments for 450 entries, we will disable the link to register new entries.

All of the event information can be found on our website: http://www.bfd.org/nerhbc

Just let me know if you have any questions.  Best of luck in the competition.

Cheers!

Mike Rego
President, Brew Free or Die
http://bfd.org

6
Events / 10th Annual New England Regional Homebrew Competition
« on: August 05, 2015, 07:59:20 AM »
Hi Fellow Brewers,

The 10th Annual New England Regional Homebrew Competition is slated for Saturday October 24th in Nashua NH.  This is a BJCP sanctioned competition whose proceeds benefit charities in our community, such as American Cancer Society. For the past three years we've donated $3000 each year to charity.  We could not do this without your support.

This is an MCAB qualifying event and we will be judging all 28 BJCP 2008 Styles for this competition.  Entry registration opens Friday September 18th at 5:00 PM. Once we receive payments for 450 entries, we will disable the link to register new entries.

All of the event information can be found on our website: http://www.bfd.org/nerhbc

Just let me know if you have any questions.  Best of luck in the competition.

Cheers!

Mike Rego
President, Brew Free or Die
http://bfd.org

7
Equipment and Software / Re: GIve Up on ProMash??
« on: May 01, 2014, 01:53:03 PM »
I guess i am talking about the graph, cant manipulate the decoction steps

The graph is just a picture of the steps that you have defined in the mash schedule/designer.  The steps can be anything you want them to be.  Here is an example of this weekend's Oktobfest:

https://drive.google.com/file/d/0BwtFvvJ43Z3fZ2ZpQnpfU1RkaUE

8
Equipment and Software / Re: GIve Up on ProMash??
« on: May 01, 2014, 08:17:14 AM »
.... and maybe enhance the decoction dialog box to do multiple decoctions...

The mash designer lets you specify any number of decoction/infusion steps....are you talking about something different?

I haven't found a reason to move off of ProMash.  It even runs fine on my Linux laptop through the Wine emulator.

9
Beer Travel / Re: Manchester NH to portland ME
« on: April 10, 2014, 08:16:51 PM »
Portsmouth is about mid-way on your trip and has a bunch of great food and beer options.  Portsmouth Brewery, Gaslight, Flatbread Pizza, Whym...

10
General Homebrew Discussion / Re: NHC 2014
« on: April 04, 2014, 04:52:59 AM »
Anyone know the status of judging in NYC?

According the NYC coordinator, they should be mailed out at some point next week.

11
General Homebrew Discussion / Re: % of IBUs from bittering addition?
« on: February 15, 2014, 08:26:28 AM »
I used to calculate it as a 20 minute addition but then I did a blind tasting of the same beer hopped at 60 or FWH and the FWH was noticably more bitter. now I use the 60 minute + 20%

My new philosophy is "Not all IBU's are created equal".

I would like to do a side by side comparison at some point to calibrate my perceptions.

12
General Homebrew Discussion / Re: % of IBUs from bittering addition?
« on: February 15, 2014, 08:11:08 AM »
I have absolutely no nose for hops and they nearly all smell the same.

That's sad.

13
General Homebrew Discussion / Re: % of IBUs from bittering addition?
« on: February 14, 2014, 03:49:04 PM »
I've been moving away from this a bit lately as I try to cram more and more hop flavor into my hoppy beers, but for a while my rule of thumb had been:

APA's: ~20 IBU from FWH, no 60-minute addition, remainder in late additions
IPA's: 1/3 IBU from FWH, 1/3 from Chinook, Columbus or Nugget at 60 minutes, 1/3 from late additions.

Now I've started to move to:

APA's: ~40 IBU from FWH, 1-1.5 oz/gallon flameout hops added after wort hits ~185F, 30-minute hop stand
IPA's: ~30 IBU's from Columbus/Chinook/Nugget @60 min if I want more snap to my bitterness, otherwise no 60-minute addition, 3-4 oz/gallon at flameout as soon as all boiling activity stops, 90-minute hop stand

Just curious, what formula do you use for FWH IBU?  I currently have ProMash set to calc FWH as -50% utilization, which is effectively the same IBU as a 15 min addition.

14
Beer Recipes / Re: Recipe Help - Oatmeal stout
« on: January 01, 2014, 05:12:15 PM »
I have been happy with roughly:
Maris Otter 65%, Flaked Oats 15%
5% each of Chocolate, Roasted, Victory and C90
30-35 IBU Goldings 60 min
5 IBU Goldings 15 min
S-04, WY1968, WLP002

15
Equipment and Software / Re: Can heater light bulb alternatives
« on: December 19, 2013, 01:40:00 PM »
I use a 12"x8" 16 watt reptile heating pad hanging on the back wall of the chamber. 

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