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Topics - cytorunner

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1
Homebrew Competitions / 2014 Skirmish in the Triad
« on: September 25, 2014, 09:09:25 PM »
Please go HERE for more information and to register for the event.

The Battleground Brewers Guild is proud to announce the 2014 Skirmish in the Triad. The competition will take place on Nov 8th at the Hamilton Lake Swim and Tennis Center in Greensboro, NC. This is a BJCP sanctioned event and will cover all 23 BCJP Beer styles along with Ciders and Meads.
 
Registration will open September 26th and will close October 24th. Please be sure to sign up to Judge or Steward when you register. No experience is necessary to Steward  but we ask that you have at least Stewarded a Homebrew Competition if you would like to Judge.
 
The Skirmish in the Triad is a sanctioned BJCP event and uses the 2008 BJCP style guidelines for judging. Entrants may send in an unlimited number of entries but are limited to one entry per sub-category. BBG reserves the right to combine style categories for judging and awards. All of the sub-categories of each category will be judged only with other subcategories of the same category. Categories will not be split among flights.
 
We are very excited to announce this year there is a chance for two Pro-Am collaborations. The   highest scoring Belgian Golden or Dark Strong Ale will have the chance to brew their recipe with Gibbs Hundred Brewing Company and the Best Of Show Beer will be brewed at Pig Pounder Brewery The beer will be brewed on their commercial system and the winning brewer will participate in the brew day. Both Pig Pounder Brewery and Gibbs Hundred reserve the right to alter the recipe to fit their system and ingredient requirements. 
 
$7 per entry for all entries.
Entrants may send in an unlimited number of entries but are limited to one entry per sub-category.
 
Important dates:
 
9/26/14 Registration Opens
10/24/14 Registration Closes at 11:59 EST. Last day for receiving entries at the shipping address and at alternate drop off locations. Last day for completing the payment transactions for entry fees.
11/8/14 The date of The Skirmish. The competition concludes with an awards ceremony and hand-out of scoresheets.
11/9/14 Results will be posted on the BBG Website
11/10/14 Remaining scoresheets will be mailed to entrants.
 
Two Twelve ounce brown longnecks with plain silver or gold caps are required. The bottles must have no raised markings or labels except the rubber-band attached competition label. Grolsch-type swing tops, growlers, 22 oz. or any other types of bottles are not acceptable. We will be unable to return any bottles or shipping materials.
 
To enter please register on line HERE. Please prepare your bottles and affix the labels to the bottles using a plastic sandwich bag and a rubber band. PLEASE do not glue or tape the labels to your bottles. Please make your payments using PayPal when registering your entires. We will ensure the safety of your entries once they been received.
 
This year shipping location will be Big Dan's Shed and the satellite drop off locations will be Bull City Homebrew in Durham, Atlantic Brew Supply in Raleigh and Alternative Beverage in Belmont NC. For those individuals dropping off their beers at Alternative Beverage if you spend $20 or more when you drop off Alternative Beverage will take $5 dollars off you purchase.

2
Homebrew Competitions / Overnighting NHC entries
« on: May 29, 2014, 08:17:28 AM »
Has anyone had a problem with sending your beers with Overnight Shipping? I shipped my entries Overnight FedEx, I'm not too worried about breakage just pressure change during transit. I'm sure it's fine just a bit nervous for the Final Round.

Jim


Sent from my iPhone using Tapatalk

3
General Homebrew Discussion / Brett Non Fermentation
« on: December 23, 2012, 08:01:16 PM »
So I have a 100% Brett Beer that has been sitting in the primary for two weeks, I took a sample tonight and the Brett has only taken the beer down four points. I know that Brett takes a bit of time time to take off but this does not seem right. The sample still tastes "clean" no sourness or off flavor. Could I pitch a packet of dry yeast (Saf Ale 05) to get fermentation started; then rack the beer to secondary with new pitch of Brett to condition in the bottle? Thanks all I hope you have a great holiday.

4
General Homebrew Discussion / BJCP Tasting Exam
« on: December 23, 2012, 01:59:10 PM »
It's a Christmas Miracle, I passed the BJCP entrance exam. For those who have taken the tasting exam; how did you find the exam and what was preferred study method? I wasn't able get in on a formal study group so I plan on rereading "Brewing Classic Styles" and writing out score sheets for judged from the AHA.

Cheers

Jim

5
General Homebrew Discussion / One Week beer
« on: June 28, 2012, 09:27:44 PM »
Hello All,

I just got a call for my dad and he will be hosting Japanese clients at a cookout on July 11th and asked if I could provide some home brew for the event. I have a few home brews kegged or will be kegged by the time of the event but I was wondering if I could push a brew out on Monday July 2nd and have it ready and nice for the event.  I think it would be pretty cool if I could make an Asian/Pacific hopped Golden ale for the event.  It would obviously be low gravity without dry hops, but I worry that 9 days is not enough time to brew a great example of homebrew.  If it was for a friend I think I would push it and warn them in advance but this is a work function and I want the present something cool to impress these guy.  I posted the recipe i was thinking about below.  Thanks a lot I look forward to your advice.

Recipe: Rising Sun Golden Ale
Style: 6B-Light Hybrid Beer-Blonde Ale

Recipe Overview
 
Wort Volume Before Boil: 7.50 US gals
Wort Volume After Boil: 6.00 US gals
Volume Transferred: 5.50 US gals
Water Added: 0.00 US gals
Volume At Pitching: 5.50 US gals
Final Batch Volume: 5.02 US gals
Expected Pre-Boil Gravity: 1.031 SG
Expected OG: 1.039 SG
Expected FG: 1.010 SG
Expected ABV: 3.9 %
Expected ABW: 3.1 %
Expected IBU (using Tinseth): 33.2
Expected Color: 2.8 SRM
Apparent Attenuation: 74.9 %
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 68degF

Fermentables
US 2-Row Malt (Cargill) 8lb 0oz (97.0 %) In Mash/Steeped
US Carapils Malt 4.00 oz (3.0 %) In Mash/Steeped

Hops
NZ Pacific Jade (13.0 % alpha) 0.50 oz Loose Pellet Hops used 60 Min From End
NZ Pacific Jade (13.0 % alpha) 0.50 oz Loose Pellet Hops used 10 Min From End
Sorachi Ace (14.0 % alpha) 1.00 oz Loose Pellet Hops used At turn off

Other Ingredients
Whirlfloc Tablet 0.50 oz used In Boil
Yeast Nutrient 0.20 oz used In Boil

Yeast: Wyeast 1056-American Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (68C/154F)
Step: Rest at 154 degF for 60 mins

Recipe Notes

6
The Pub / The beer song
« on: March 16, 2012, 03:24:49 PM »
This is a great song about the science of Beer

http://youtu.be/L6dzUOYTQtQ


7
Yeast and Fermentation / Rousing Cold Yeast
« on: August 04, 2011, 08:56:09 PM »
Hello All,

So I did some thing dumb this morning, while checking the gravity on a Witbier i brewed on the 23rd of July. I was monkeying with the Johnson controller on the fridge and set the temp to 40 F (playing with the setting) and forgot to reset the temp to 72 F before I left for work.  The beer was cooled to 40 F over the coarse of the day, and I am now wondering if I should try to rouse the yeast or if I should just rack the beer.  I know hat 13 days is fine for most ale to ferment but while I was checking the gravity it dropped 1 gravity point after two days of steady readings and there was still a thin krausen present.  The current gravity is 1.011 (from 1.050) which is 76% attenuation, the upper limit on the Wyeast 3944 strain and the krausen has fallen out.  I would love to hear any advise for me, as of right now I am going let the beer sit for a few days and bottle on Sunday if the gravity doesnt change.

Jim   

8
Equipment and Software / Length of ferment in Fermentation Fridge
« on: July 07, 2011, 05:56:15 AM »
Hello all,

I am finally going to purchase a small fridge for fermentation control because of space it is a mini fridge and can only hold one carboy at a time (it's that better then nothing).  My question is; some months I brew once a week so I have multiple brews at various stages of fermentation.  If thats the case do you think its prudent to move the first brew (completed ferment, checked three days without gravity shift) out of the fridge to a swamp cooler and have it finish its there (I usually ferment my ales for two week) or should I be patient and and let the brew finish in the fridge before I move to my next batch?  Thanks for your advice.

Jim

9
General Homebrew Discussion / Anise Extract
« on: June 12, 2011, 12:25:52 PM »
Hello all,

I am currently finishing a Star Anise Stout in primary and I would like to punch up the anise flavor and aroma and I think that an anise extract could do the trick.  I little background I added 2 oz of whole star anise to the boil and the beer current has a nice anise background but I think it could use a bit more.  I was going to make a simple extract of whole star anise and vodka or grain alcohol and add a few ounces at kegging.  So here are my questions

1.) My recipe for the anise extract is to fill a mason jar approx. 1/2 way with whole star anise and then filled with vodka or grain alcohol allow the mixture to sit for about a week and then use.  Is this a sound recipe or is there a better one you can suggest?

2.)  I do not want the anise flavor to over power the stout but I want people to know they are drinking a beer with star anise, do you think 4 oz of extract at kegging would do the trick or should I adjust the measurement up or down?

3.) Will an extract made from alcohol impart a hash "alcohol" flavor to the stout, it's a foreign extra stout so it is a bit high on the ABV but I do not want the beer to become too harsh.

4.)  Is this nothing more then the fevered dream of a mad man, should be happy with the background flavors I currently have, keg and carb in a week and see how it comes out?

Thanks for your input I look forward to you responses.

Jim

10
General Homebrew Discussion / Possible Infection?
« on: April 08, 2011, 09:48:06 PM »
I have a bitter which I am dry hopping in a secondary and and I believe it might be infected.  It seems to be evolving CO2 and the gravity has dropped about 4 point from when I racked.  I tasted the sample and there doesn't appear to be any off flavors but the CO2 and gravity shift still bother me. I am wondering should I bottle the beer and hope for the best or dump it?

JIm

11
General Homebrew Discussion / Mock Pilsener
« on: March 24, 2011, 10:01:12 AM »
I apologize if this question is a bit naive.  With the summer approaching I am interested in brewing a mock pilsner (fermented at >60F) and was wondering which yeast strain will be the most successful.  Thank you fellow brewers.

12
General Homebrew Discussion / Plastic off flavor in Wheat beer?
« on: March 22, 2011, 06:43:14 PM »
I brewed an American Wheat beer a few weeks ago and it seems to have a plastic flavor.  I was wondering if this is function of the wheat yeast or a sanitation problem?  I've brewed a few batches and al of the rest don't seem to have this problem.  Any thoughts or advise would be great.

13
Kegging and Bottling / Bitter aftertaste
« on: February 17, 2011, 09:46:31 PM »
I am getting a bitter aftertaste in a California Common that I bottled about four weeks ago.  The first few bottles that I cracked were great very clean and fruity but as the beer has aged it gets more bitter at the end.  I did not have any problems while bottling, the bottles were sanitized with bleach and run through the dishwasher at the sanitize setting.  I am storing the bottles in a closet with a very constant temperature of 68 degrees.  I only thing that could be a problem is I added silica gel as a fining agent but I've used it in the past with out a problem.  I would appreciate any help or advise thanks.

14
General Homebrew Discussion / Blowout into the airlock
« on: January 25, 2011, 10:43:19 PM »
I seem to have a bit of an interesting situation with a two day old Indian Brown Ale.  When got home this evening I noticed that the krausen had reached the top of my fermenting bucket and into the airlock.  The the air lock water was cloudy and had what I assume was yeast sediment in the bottom.  I peeked into the bucket and there is still a substantial foam head and the beer smell good.  I removed the cloudy airlock an replaced it with new sanitized airlock and I am going to let the batch ferment on.  I don't have any contamination concerns, I am really just curious as to why this happened.  Did I receive a strain of supercharged yeast (I knew that these where special yeast when the liquid pack swelled in hours and the starter looked a bit carbonated)?  I filled the bucket to 5gals and the wort was nicely boiled with a OG of 1.0583.  I am excited to see how low the attenuation will go and I am definitely going to attempt a culture.  I would love your thought as to why and maybe give me a few tips on yeast culture.

Jim

15
General Homebrew Discussion / Indian Brown from an Extract IPA Kit
« on: January 18, 2011, 10:44:55 PM »
Good evening Brewers,

I would like to use an IPA extract kit to make an Indian brown Ale  I have never brewed this style so I am not sure what speciality grains and adjunct to add to be successful.  The kits ingredient list is a bit vague but I am starting with 8lbs of blended syrup, 4 Hops additions 2 of which are aroma and liquid 1056 American Ale from Wyeast Labs. I am a bit new to home brewing and I've only brewed straight kit beers in the past, so any advice would be greatly appreciated.

     

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