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Topics - tesgüino

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Homebrew Competitions / APA or IPA?
« on: September 17, 2016, 12:03:20 PM »
I have a hoppy ale with numbers; 1.054 OG, 1.011 FG, 5.6% ABV. Using my old version of BeerSmith, the IBU's come in at only 25, but with a 60 minute stepped hopstand/whirlpool and a lot of post-boil hops, I estimated around 45 IBU.

By the book that puts this beer at the top of APA, but the hop aroma and flavor could pass as an IPA. Seems like a lot of brewers are crafting beers like this. Where are you entering them (besides your mouth) and what is your success rate?

All Grain Brewing / Resume boil a week later
« on: August 16, 2016, 04:55:02 PM »
On Sunday, I lost power in my induction hob after about a half hour of boil time. It was an all late hopped ale, so no hops in yet. After a delay, I chilled to about 80 degrees and transferred 12-1/2 gallons of wort to carboys and stuck them in my cold crashing fridge. There won't be an opportunity to finish the boil until this weekend. What are the down sides of this? I think I remember hearing that souring or infection can be a problem even chilled. My sanitation was good, but not great. The kettle was uncovered for an hour or more while I attempted repairs and I transferred about 5 gallons of the wort to an unsanitized five gallon pot so that I could lift the kettle off the hob.

And a side note, an internal fuse blew on the hob. Probably because of a power surge from a nasty storm that blew through.   

Homebrew Competitions / NHC Scoring and Awards
« on: March 26, 2016, 01:20:04 PM »
Looking at the New York results and it's obvious that something should change. Category 26 has 77 entries and Category 27 has 6. Yet they're both competing for three spots to advance.

My numbers are guesstimates, but here's an idea. Say right now AHA awards ribbons to 10% of the entries that make it to the final. They could use that number throughout the competition. In the first round, if there are 77 beers in a category, 8 advance (minimum of one). Same in the finals. If from all the regions, 100 beers from one category make it to the finals, the top 10 are recognized at the conference award ceremony. About the same total number of brewers would make it to the podium, but it would be a fairer representation of their accomplishment.   

Events / 2016 Homebrew Con
« on: February 23, 2016, 08:08:42 PM »
Homebrew Con? Find it a little embarrassing?

Sure, we're a bunch of dorky, beer geeks, but did we need to make it this obvious?

Homebrew Competitions / Session IPA
« on: February 03, 2016, 12:08:44 PM »
Trying to decide if a hoppy Pale Ale could go into the Specialty IPA category as a Session IPA. Session IPA isn't listed in the sub titles. Is that even a thing? This is a 1.052 OG beer with a lot of late hops, but not too much bitterness.

Ingredients / Calypso and Citra for a Pale Ale
« on: December 24, 2015, 03:29:55 PM »
Back when Hops Direct was trying to get rid of 2014 harvest, I bought a pound of Calypso to justify shipping and want to use it soon. Thinking of a 2 C's (neither of which is part of the 4 C's) Pale Ale. The other C being Citra.

My plan is Calypso early and late boil, Citra late boil and flame-out/whirlpool in a medium body ale using a clean American yeast. Roughly 1.050 OG and 40 IBU. Any experience/opinion on how they'd pair?

I've read a lot of mixed reviews of Calypso, so wanted to throw this out there for opinions before committing to something that may not be worth the effort. Also wondering if the harvest year has much to do with what Calypso will bring.

Homebrew Competitions / Specialty Beer Ingredients
« on: September 30, 2015, 06:20:30 PM »
Question about what information judges receive. In a competition using 2008 Guidelines I entered a specialty beer where, "Polish Grodziskie / 100% Oak Smoked Wheat" went into the Special Ingredients/Classic Style block on the form. I got my results back and all it says by Special Ingredients on both scoresheets is "Oak Smoked Wheat". Nothing about the Grodziskie style or being 100% Oak Smoked Wheat. Since judges don't see the entry form, how do they get the description? Does it come from a steward?

Asking because, from the comments, it sounded like either they didn't know it was a Grodziskie or they didn't know what a Grodziskie was.

One judge was Recognized the other was Professional Brewer (non-bjcp)

Ingredients / Maple Extract
« on: September 16, 2015, 02:05:08 PM »
IMO, the best way to get maple flavor is with a good maple extract.

Old quote, but this seems to be a common theme from Denny and others. Problem is, I'm having trouble finding specifics.

What is a "good" maple extract? Is there a perceptible difference between Imitation Maple Flavor and Pure Extract? (examples linked below)

How much in a 5 gallon batch for a subtle but noticeable flavor? The only reference I found was for 2oz/5gal at bottling or kegging.

Homebrew Competitions / 2015 Category Question
« on: September 03, 2015, 05:59:37 PM »
Trying to find a place in the 2015 guidelines for a Stingo that's spent some time in a Oak Whiskey barrel. This was a fresh barrel, so the whiskey is prominent, but not overbearing. I'm thinking 33B, Specialty Wood-Aged Beer?

Beer Recipes / Wheat and Maize Grain Bill
« on: July 10, 2012, 06:13:10 PM »
Long unimportant story as to why, but on Sunday I mashed with a 50/50 mix of malted wheat/flaked maize. Hopped to 17 IBU with Willamette and added some simple sugar at the end of the boil. It’s now fermenting nicely with a clean ale yeast. The brewday was done for testing some new equipment, but what do you think this beer will be like? I can't find any information on a grain bill like this.

Homebrew Competitions / NHC 2012 Entry Link
« on: March 02, 2012, 06:44:04 PM »
Last year I remember there being a link to find the number of entries in each region. Is there something like that this year? Can't seem to find it and it would be nice to know the urgency of signing up.

Ingredients / Rye
« on: February 04, 2012, 05:03:05 PM »
I brewed a specialty rye beer and have some concern about it having a slick mouthfeel. It’s a 1.075 OG recipe that had 40% rye (30% malted / 10% flaked) and 80 IBU's of American hops. Kind of a Roggenbier meets American IPA experiment. It's tasty, but I’m thinking the mouthfeel might be a distracting problem.

So, here's the question. Is it even a problem? In a BJCP competition, would slick mouthfeel take away points in a rye based beer in the Specialty Beer category? The guidelines describe a Roggenbier as having a medium to full body, but nothing specifically about slickness. Any judges or someone experienced with rye beers have an opinion on how the beer would do in a contest?

Homebrew Competitions / NHC 2011 Final Round Recipes
« on: June 07, 2011, 02:28:10 PM »
Is there a link where we can edit or at least verify that our recipe submissions have been received?  Or a link where we can view all the recipes that made the second round?

Homebrew Competitions / NHC First Round Results
« on: April 04, 2011, 12:46:12 PM »
Waiting for score sheets is expected, but will there be an on-line source for finding the first three advancing entries from each category? Perhaps something from each location posted as soon as the results are known. Anyone have the web addresses for individual sites or a central location?

Homebrew Competitions / NHC Region Rule
« on: March 23, 2011, 01:34:39 PM »
I have a couple of entries going to Saratoga Springs, but just discovered that a Robust Porter brewed not too long ago will also be ready. The problem is that Saratoga Springs is full and there doesn't seem to be a way to send to multiple locations or switch locations once you've commited.

I have a family membership with my wife as a member. Would I be allowed to enter a beer under her name and AHA number and send it to another region even though she is an assistant brewer?

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