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Messages - reverseapachemaster

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1
Kegging and Bottling / Re: Gusher vs. Infection
« on: April 16, 2015, 02:12:40 PM »
If there is a lot of hop sediment in the beer then the sediment may be forming nucleation points causing gushing.

2
Events / Re: Time to kill after the NHC
« on: April 16, 2015, 06:53:44 AM »
If you have a car that is enough time to get pretty much anywhere.

3
Ingredients / Re: Peated malt
« on: April 16, 2015, 06:44:13 AM »
Some people have written off BJCP competitions in certain styles, such as saison, brett and sour beers, because the way the BJCP has structured those styles in the new guidelines and the way they are approached for certification makes judging them too inconsistent to make it worth the effort.
My own experience for brett/sours/wilds is practically the opposite.  I know of quite a few people that are chomping at the bit for the new guidelines since they don't want to just throw their brett, sour, and/or wild ales into 23 due to bad experiences there.

I'm not saying some of the changes aren't an improvement but the new styles bring along a number of problems of their own. Saison is a pretty good example. The new style guideline recognizes that saisons might be all over the place but squeezes them into the same classification where it is highly likely that, like most styles, the biggest or most exotic beer wins. So here we have a style that is incredibly diverse lumped together but then IPA is so splintered that an entrant is free to basically make up an IPA style.

The bigger problem with the BJCP is that these styles tend to be under-taught to judges (see Jim's comments) so much so that many BJCP training courses barely address them and they are barely tested. The stories of horrible judging in these styles are endless. I've personally seen judges say they don't like sour beers and score down sour beers because they just didn't like it (in cat. 23) or give the best scores to the least sour beers in the flight out of personal preferences. It seems too accepted and although these complaints have been raised to BJCP leadership it doesn't seem like they care.

4
Equipment and Software / Re: Colonna Capper/Corker Spacer.
« on: April 15, 2015, 08:51:03 AM »
It's definitely not a perfect piece but I needed it mostly for capping 750s with 29mm caps with the occasional corking. 95% of the time I use it for capping 750s so it does its job perfectly.

I compared it against the floor corkers and it didn't make sense to opt for either model. I don't have the storage space for either and it would have added a bit of cost for the more expensive corker plus having to buy the 29mm bell. I don't use the colonna enough to have justified the added space and cost. If I corked more beer I probably would have.

5
I know that the corny keg posts are different, but I don't know why it was ever setup this way. Most kegs are labeled inlet and outlet so you can tell which post/disconnect belongs where, but I don't know why.

Of the four kegs I have I am 99.999% sure there are no labels on the kegs identifying which post is which and even if there were labels there is always the chance that after cleaning I accidentally reverse the tubes.

6
Yeast and Fermentation / Re: liquid equivalents of T-58
« on: April 15, 2015, 08:33:20 AM »

I understand. That's why its hard when you don't have experience with a certain yeast and they are telling you it can be used for something that it shouldn't. I guess that's why I come here but it still bugs me...

That a particular strain could be used for a given style does not mean it's the best strain but for people who go into a HBS and want to brew that style and the HBS doesn't have the optimum strain there has to be some alternatives presented so those people don't go home empty-handed. I've seen more than a few shops either not sell the full WY or WL range or when they do the Chico variants are a few weeks off the production line but the alt yeast is six months out and past its expiration. As Denny said, the yeast labs are trying to sell a product.

7
Ingredients / Re: Peated malt
« on: April 15, 2015, 08:28:58 AM »
At the BJCP reception, we also learned that Kentucky Common Beer did not use a sour mash.
There was even a significant amount of debate on the BJCP forums on the style guidelines for it.

It wasn't really debate.  None of the new guideline threads really involved much debate.  They were all like, "This is what the Masters have determined, this is the way it's going to be, you don't like it then that's just too bad."

My opinion of the BJCP is reduced by a few notches.  I still think BJCP is useful to a point.  But I could do without the one-party politics and the one-upmanship by some of the highest ranking members.   :P

This is how I saw it and this is how a lot of other people saw it, too. There are a lot of problems with the 2014 guidelines but conversations about improving them couldn't be had because everybody got cut off at the knees for disagreeing with the way the draft was written.

The BJCP has made its decisions about how it will proceed and most of us will be subjected to that as competitors and judges because there is little choice. Some people have written off BJCP competitions in certain styles, such as saison, brett and sour beers, because the way the BJCP has structured those styles in the new guidelines and the way they are approached for certification makes judging them too inconsistent to make it worth the effort.

8
General Homebrew Discussion / Re: Hop sale
« on: April 15, 2015, 07:57:27 AM »
I've bought plenty of 2-3 year old hops from them and had no problems with fresh aroma and flavor. I'm sure the AAUs are down but I have only used the hops I bought there for late additions.

9
Equipment and Software / Re: Colonna Capper/Corker Spacer.
« on: April 15, 2015, 07:51:48 AM »
Are you still having to pull the plate under the bottle to get the cork removed from the white guide piece?

10
Equipment and Software / Re: BS decoction setting
« on: April 14, 2015, 07:36:14 AM »
I think most people would say decoction is already a BS setting.

11
The Pub / Re: The American Practical Brewer and Tanner, 1815
« on: April 14, 2015, 07:22:30 AM »
That's going to make for a fun read on my flight to Portland Friday and not just because I'll learn how to tan leather.

Thanks for sharing it.

12
The Pub / Re: Dick Cantwell leaves ABInbev.
« on: April 14, 2015, 07:20:34 AM »
I had no idea he was shacking up with Kim Jordan.

13
The way I read that is that he adjusts the water profile of the mash and sparges with unadulterated RO water. As long as the ph isn't getting too high during the sparge it's a fine approach. If you were happy with the results of using the same profile for mash and sparge water then maybe that is the approach you should continue to use.

14
General Homebrew Discussion / Re: almost a lost year brewing
« on: April 13, 2015, 12:50:14 PM »
If I didn't know the part about the meat fridge I'd just say it sounds like the beer is appropriately fermenting with a healthy yeast krausen and the smell is normal fermentation smells and the "acid" is a big whiff of CO2. If you are pitching dry yeast and there is no yeast carried over from batch to batch it would be nearly impossible to have something in your equipment overtake the yeast that aggressively unless you practice no cleaning or sanitization, which is not the case here, especially if you are cleaning and sanitizing.

I wonder if the problem is one of the chemicals you are using is leaving behind something that is mixing unpleasantly in the beer.

15
Events / Re: CBC 2015: Anyone coming to Portland?
« on: April 13, 2015, 07:42:54 AM »
My wife and I are flying into Portland on Friday to spend ten days across Portland, Mount Hood and Bend. We didn't intend to crash CBC but we are, apparently. We are going to Cascade on Friday so we'll slurp up plenty of sour beer at their week long sour event.

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