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Messages - duncan

Pages: [1] 2 3 ... 16
1
Zymurgy / Re: Zymurgy app frustrations
« on: May 26, 2015, 02:03:25 PM »
Thank you everyone for taking the time to list the bugs they are experiencing with the apps. I've passed these along to the app team and they are going to work with the app developers to get these issues hammered out.

Cheers,
Duncan

2
Greetings homebrewers,

The 2015 AHA National Homebrewers Conference in San Diego is right around the corner, and we’re looking for clubs to pour at the famous “Club Night” celebration. Club Night is an opportunity for homebrew clubs across the country to put together a booth, dress up in costume (if you want!) and pour some of your club’s finest brews. It is quite the spectacle, and personally is one of the events I most look forward to during the conference.

The preliminary deadline for clubs to sign up is this Sunday, so act fast! For more information on the event, how your club can be involved and to register, visit this link.


3
Hey everyone,

Just wanted to let everyone know that the AHA's Research & Education Fund program is now back open and accepting project proposals!

If you aren't aware of the program, check out this article for more information.

Check out completed REF-funded projects here.

If you are interested in submitting a proposal, check out the REF page on HomebrewersAssociation.org.

Cheers!
Duncan

4
Visit the Brewers Association current issues page for an update on legal and legislative matters that occured in April 2015!

Cheers,
Duncan

5
Zymurgy / Re: Sept/Oct 2007 Zymurgy won't open in mobile app
« on: April 13, 2015, 08:45:55 AM »
Thanks for letting us know. I'll pass this along to the app folk and have them check it out.

Cheers,
Duncan

6
Zymurgy / Re: Zymergy, March/April, Malt: the Soul of Beer
« on: April 06, 2015, 07:59:46 AM »
Just above the movie in bold it says "Download Introduction to Home Malting by George de Piro," which is an excerpt on home malting featuerd in the Malt book!

Here's a direct link to the download: http://www.homebrewersassociation.org/wp-content/uploads/2015/02/Introduction-to-Home-Malting.pdf

7
Ingredients / Re: Using coffee in stouts - what works best?
« on: April 03, 2015, 01:17:41 PM »
So I've tried using about 30oz of cold brewed medium roast Ethiopian into the bottling bucket of a 5 gallon batch, and the flavor was minimal, and I'm wondering if it's what killed the head retention. So I'm debating on using a dark roast espresso to being out the flavor more, but would this be ok? Do the oils kill head retention? What do you guys use?

When cold steeping, the type of coffee you use is really important. I've made two coffee stouts to date by adding cold steeped coffee. One came out pretty great and the other was bland and underwhelming.

The great one had a really dark, robust coffee (I think it was a Mexican roast) with lots of roasty flavors. The bland one used beans (Sumatran, I think) that had less roasty characters and more acidity and fruity qualities. You could definitely taste the acidity, but it wasn't really the roasty-ness I was hoping for that compliments a oatmeal stout (though I could see it potentially being interesting in a Foreign stout). I spoke with some local baristas about making cold brewed coffee just for drinking in the morning, and most said you should definitely opt for the darker, more robust roasts when cold steeping since less flavor is extracted than a hot brew. I made cold steep coffee out of the rest of the acidic beans mentioned above, and I didn't even really enjoy that on it's own, never mind in a beer, though it's my go-to hot coffee.

Oh...and espresso sounds like it would be delicious, too!!

I'm not sure what you mean by the other one used beans. Did you just use the beans in the boil, or did you make cold brewed coffee with the beans? Sorry, just a little confused by the phrasing.

Sorry for being confusing. In both instances I am referring to cold steeped coffee that I made at home. I buy the coffee as whole beans from local coffee places, grind em up, and make cold steeped coffee, which is why I'm throwing around the word "beans". I add the cold steeped coffee to the keg, to taste.

Here's a post on cold steeping coffee: http://www.homebrewersassociation.org/how-to-brew/cold-brew-coffee-adding-coffee-beer/

8
Ingredients / Re: Using coffee in stouts - what works best?
« on: April 03, 2015, 12:28:37 PM »
So I've tried using about 30oz of cold brewed medium roast Ethiopian into the bottling bucket of a 5 gallon batch, and the flavor was minimal, and I'm wondering if it's what killed the head retention. So I'm debating on using a dark roast espresso to being out the flavor more, but would this be ok? Do the oils kill head retention? What do you guys use?

When cold steeping, the type of coffee you use is really important. I've made two coffee stouts to date by adding cold steeped coffee. One came out pretty great and the other was bland and underwhelming.

The great one had a really dark, robust coffee (I think it was a Mexican roast) with lots of roasty flavors. The bland one used beans (Sumatran, I think) that had less roasty characters and more acidity and fruity qualities. You could definitely taste the acidity, but it wasn't really the roasty-ness I was hoping for that compliments a oatmeal stout (though I could see it potentially being interesting in a Foreign stout). I spoke with some local baristas about making cold brewed coffee just for drinking in the morning, and most said you should definitely opt for the darker, more robust roasts when cold steeping since less flavor is extracted than a hot brew. I made cold steep coffee out of the rest of the acidic beans mentioned above, and I didn't even really enjoy that on it's own, never mind in a beer, though it's my go-to hot coffee.

Oh...and espresso sounds like it would be delicious, too!!

9
General Homebrew Discussion / Beer in a Minute
« on: April 01, 2015, 08:16:28 AM »
Video: http://www.homebrewersassociation.org/videos/how-to-brew-beer-in-a-minute/

The AHA has developed a groundbreaking technique that drastically reduces the time it takes to brew beer and get it in your glass! Check out the video above for a tutorial.

Cheers,
Duncan

10
General Homebrew Discussion / Re: Ask the Experts
« on: April 01, 2015, 08:15:20 AM »
Hey all,

Great to hear there's interest in bring back Ask the Experts! Currently there aren't any scheduled but we have a few ideas in mind. If any one has any suggestions for people they'd like to see as the expert, post in here and we will take them into consideration!

Cheers,
Duncan

11
Candidate statements are posted on the AHA website.  In addition, all of the candidates have done interviews on the Brewing Network, and links to these are on the AHA website, too. 

I'm still waiting to receive the last two interviews before posting them all on HomebrewersAssociation.org. I'll reply here once they are accessible!

-Duncan

...and they are now up and ready! You can access the interviews on each Candidate's statement page.

-Duncan

12
Candidate statements are posted on the AHA website.  In addition, all of the candidates have done interviews on the Brewing Network, and links to these are on the AHA website, too. 

I'm still waiting to receive the last two interviews before posting them all on HomebrewersAssociation.org. I'll reply here once they are accessible!

-Duncan

13
The Cicerone program details how they suggest glasses are to be cleaned and how to test dirty glasses. It was too funky to copy and past, but it's on page 4 of this doc:

http://www.glastender.com/PDF/remote%20beer%20dispensing%20opman.pdf

14
The Pub / Re: Doctors Orders. Now what?
« on: February 24, 2015, 11:07:00 AM »
Some thoughts (though these may or may not be helpful since I don't know the exact situation):
  • Brew low ABV beers. Some traditional Berliner Weisse recipes can be as low as 2-3%. If you can have low levels of alcohol in a small pour of beer, that's a decent compromise. Or water down some beers to get the ABV to a tolerable level, like the big guys do to make three-two beer (or whatever they call it in your area)
  • As others have said, try fermenting kombucha. While it's fermented, it usually comes in under 1%ABV. There's lots of options for different flavor combinations.
  • Soda. Drew Beechum did a spread in a Zymurgy from a year or two ago on making a bunch of soda. The recipes sound insanely delicious. If you're interested I can go back and find the exact issue.

Good luck!

15
Zymurgy / Re: iPad app issues
« on: February 23, 2015, 08:33:48 AM »
For some reason my zymurgy app quit working after downloading the March/April issue. I have tried deleting and reinstalling it As well as doing a reset on the iPad with no luck. Anyone else having any issues??

Shoot me an email and we can see if we can figure out what the issue might be.

duncan@brewersassociation.org

Cheers,
Duncan

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